Get ready for an early Easter with Oklahoma products

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.

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.

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.