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Get ready for an early Easter with Oklahoma products

The Made in Oklahoma Coalition has some ideas for Easter, which arrives a little early this year.
by Dave Cathey Modified: March 12, 2013 at 5:02 pm •  Published: March 13, 2013

Easter comes early this year on March 31 and the Made in Oklahoma Coalition (MIO) will help you prepare for family gatherings with these scrumptious recipes. These recipes are sure to make a pleasing statement at your Easter festivities.

The coalition offers recipes for Bacon and Eggs Deviled, Sausage Egg Biscuit Casserole and Pecan Pie with Caramel Pecan Topping.

Each of these three recipes includes ingredients from the Made in Oklahoma Coalition, including products from Hiland Dairy Co., Garden Club, Shawnee Milling Co., Country Cousin, Griffin Foods Co., Field's Pies and Twin Foods, Inc.

You can find these recipes and more on the MIO website,, or download the free MIO iPhone app to find recipes, restaurants and more by visiting

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Bacon and Eggs Deviled

12 hard-boiled eggs

2 teaspoons yellow mustard

6 tablespoons Garden Club mayonnaise salad dressing

¼ teaspoon salt

¼ teaspoon cracked black pepper

1 rounded tablespoon Granny's Bacon Drippings

Bacon bits for topping, optional

Cut boiled eggs lengthwise. Remove yolks and place in bowl.

Mash yolks with a fork. Add remaining ingredients, stirring well. Refrigerate at least one hour.

Fill the egg whites with the egg yolk mixture, sprinkle with bacon bits and serve.

Sausage Egg Biscuit Casserole

1 (6-ounce) package Shawnee Mills Buttermilk Biscuit Mix

1 ½ cup Hiland milk

½ teaspoon fresh rosemary, chopped fine

1 tablespoon fresh flat-leaf parsley, chopped

6 sausage patties from a bag of frozen Country Cousin Pork Sausage Patties

1 cup shredded cheddar cheese or Jack cheese

6 eggs

¼ teaspoon salt

¼ teaspoon pepper

Combine biscuit mix with one cup of milk, rosemary and parsley. Mix until combined. Place on a floured surface and knead until a soft dough is formed. With a rolling pin, roll into a rectangle. Place dough in a greased 11-by-7-inch dish. Press into bottom of the pan.

Warm sausage according to package directions. Once heated through, place sausage patties over the biscuit dough. Top with cheese.

In a medium bowl, whisk eggs with one-half cup milk, salt and pepper. Pour on top of sausage and cheese.

Cover and bake at 350 degrees for 30 minutes. Remove cover, and bake another 10 minutes until hot and bubbling.

Pecan Pie with Caramel Pecan Topping

1 Field's Pecan Pie, thawed

1 cup light brown sugar

2 tablespoons Griffin's white corn syrup

4 tablespoons Hiland butter

¼ cup Hiland heavy whipping cream

½ cup chopped pecans

Remove Field's Pecan Pie from box, and set aside.

In a deep saucepan or Dutch oven, heat the sugar and corn syrup on medium-high heat. Cook, while stirring, until it comes to a boil. Turn heat to low, then quickly add butter and cream. Cook five minutes on low heat, stirring occasionally. Remove from heat and stir in pecans.

Pour topping on pie. Store in refrigerator until serving.


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