Hot from the oven Shawnee Mills biscuits are great with this strawberry butter. Use any of your favorite flavors of Garden Club or Southern Roots Sisters jams in this recipe.
Author:Krush Digital
Ingredients
1 stick Hiland Butter, at room temperature
1/2 cup powdered sugar
1/4 cup Griffins Strawberry Preserves
Beat butter in medium bowl until light and fluffy. Add powdered sugar; beat until smooth. Add strawberry preserves; beat until light and fluffy. Place in an airtight container. Chill. Makes 1 cup. Bring to room temperature right before serving. Serve with Shawnee Mills Buttermilk Biscuits, or Blueberry Muffins.
Simple variations: Try making different flavors of butter, by using any of the Griffins or Garden Club preserves. The possibilities are endless’Red Plum, Peach, Pineapple, Apricot’all of these flavors would make delicious butters to enjoy!
These easy meal prep breakfast burritos can be made days or weeks ahead of time, wrapped tightly, and placed in the freezer. They’re easy to reheat and transport to a game. Or, serve them for brunch for a football watch party.
MIO Products in Tailgate Breakfast Burritos
Greers Ranch House Breakfast Sausage – Greers Ranch House Sausage uses the same secret recipes from over 50 years ago. This flavorful Made In Oklahoma sausage is a family-owned business and is an excellent add-in to your family breakfast.
Hansens Eggs – Hansens Eggs gathers, grades, and packs each day’s eggs and sends them out on trucks for delivery. These farm-fresh local eggs go perfectly in these burritos.
Hiland Milk – Hiland Dairy has supplied Oklahomans with milk since the Civil War. The same fresh, locally sourced dairy continues to be a favorite add in for any Oklahoma recipe.
Bar-S Bacon – Bar-S Bacon is a savory ingredient that ties together the best breakfast burritos. This easy-to-go meal is full of protein thanks to the sausage, bacon, and eggs.
Author:Krush Digital
Ingredients
1 lb Greers Ranch House Breakfast Sausage
1 cup Game On Salsa
8 Hansens eggs
1/4 cup Hiland Milk
4 slices Bar-S Bacon, cooked crisp and crumbled
10 flour tortillas
2 cups shredded cheddar cheese
In a large skillet, brown sausage over medium to medium-high heat until cooked and crumbled. Add salsa in the last minute of cooking, stir to combine and warm through. Set aside.
Whisk together eggs and milk. In a nonstick pan, cook on medium-low heat until softly scrambled. Remove from skillet, then add cooked sausage and bacon to combine.
Warm tortillas, one at a time, in a large skillet, about 10 seconds on each side. Immediately fill each tortilla with egg mixture and sprinkle cheese down the middle. Roll tightly, folding ends to seal, then wrap in foil.
Serve immediately or refrigerate. To freeze, place burritos in freezer for up to one month. To reheat, remove from foil and place in a damp paper towel. Microwave about 1 minute per burrito.
This isn’t a delicate quiche. This is a quiche with depth, full to the brim with Greer’s Ranch House Sausage, mushrooms, peppers, eggs and cream. It’s one that’s perfect to serve as a main dish for brunch or lunch.
Author:Krush Digital
Ingredients
Buttery pie dough:
2 cups sifted Shawnee Mills All-Purpose Flour
3/4 tablespoon coarse salt
2/3 cup Hiland Unsalted Butter, cold
4-6 tablespoons ice water
Quiche Filling:
1/2 lb JM Farms Mushrooms, sliced & sauteed in olive oil
1 pound Greers Ranch House Sausage, cooked
2 red peppers, roasted and peeled
1 bunch green onions
3 Hansens Eggs
Salt and pepper to taste
2 cups Hiland Heavy Cream
2 tablespoons dried parsley
1 lb monterey jack cheese
With a fork or pastry cutter, mix flour, salt and butter until the mixture resembles coarse cornmeal. Using your hands, work in 1 tablespoon of ice water at a time until a slightly dry dough ball forms. Be careful not to over work the dough. Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes.
Roll out the pie dough and place in a deep spring form cake pan or a deep fluted tart shell with a removable bottom. Refrigerate the rolled shell for at least an hour.
Mix the mushrooms, sausage, peppers, onions and cheese in a bowl.
In a small bowl combine eggs, salt and pepper, cream, parsley and cheese. Combine egg mixture with sausage mixture.
When everything is combined, pour into the shell and bake for about an hour at 350 degrees or until the custard has set.
A potato-zucchini crust is a nice base for this hearty quiche. The rich filling makes it great for a main dish for brunch or lunch. Greer’s Ranch House sausage, local Hansen’s eggs and a pot of Amelia’s French-style yogurt come together for a unique and delicious quiche.
Peel and shred potato. Shred zucchini. Sprinkle lightly with salt and set aside for 5 minutes to pull out moisture.
Wrap potatoes in cheese cloth and squeeze moisture. Repeat with zucchini. Measure 1 1/2 cup of each.
In a large bowl mix together butter, zucchini and potato. Add salt and pepper to taste.
Press into sides and bottom of a pie pan to make a crust
Cook for 25-30 minutes until it begins to brown.
In a large skillet brown and crumble sausage. Set aside to cool
Saute mushrooms on high heat until brown and there is no liquid in the pan. Set aside to cool.
In a large bowl mix together cooled sausage, cooled mushrooms, salt, pepper, onion powder, chives, sage, and cheese. Pour into the crust and spread evenly.
In a separate bowl whisk together eggs and yogurt. Slowly pour over sausage and cheese mixture in the crust.
Turn oven down to 350 degrees and bake for 25 to 30 minutes or until a knife inserted into the center comes out clean.
We love these rolls that include both smoky bacon and sweet maple flavors.
Author:Krush Digital
Ingredients
10 slices Bar-S Bacon
1 pkg Shawnee Mills Buttermilk Biscuit Mix
1 cup Hiland milk
1/4 cup light brown sugar
1 cup sharp cheddar cheese, shredded
1 cup Griffins Butter Flavored Syrup
Cook bacon in microwave. Crumble, then set aside.
Stir together biscuit mix and milk to form a soft dough. Knead dough until smooth. On a floured surface, roll out into a rectangle, about 8- by 15-inches.
In a small bowl, combine bacon, brown sugar and cheese. Sprinkle onto dough, leaving a 1-inch border.
Beginning at the 15-inch side, roll dough, then pinch edges to seal. Cut into 12 slices.
Place slices onto a baking sheet sprayed with cooking spray. In a preheated 375-degree oven, bake for 10 to 12 minutes.
Remove from baking sheet, and drizzle with warm Griffins Syrup.
