Lemon Blueberry Shortcake

Yes, yes, I know that July is the National Blueberry Month (uh don’t you?), but I’m just so excited about blueberries that I have to reshare this recipe that I created a year ago! It’s so incredibly easy that I wouldn’t even call it a recipe, more like a food idea!

So I dunno about you, but when I think blueberries, I also think lemon. I think that just might be one of my favorite fruity combos! And so, I thought I’d get creative (and healthy), and look at doing a yogurt filling to go with our Blueberry Biscuits. One of my personal favorite yogurt, and great friend of the Immaculate Baking brand, is actually Liberté® yogurt. If you haven’t tried their Méditerranée yogurt, oh boy, are you in for a treat 🙂

Lemon Blueberry Shortcake

 

Looking back, I had whipped up fresh whipping cream, but probably should’ve gone with the frozen option to give the filling a thicker consistency. But hey, that’s what happens when you try to add your own little twist, right? Sometimes you get away with it, creating something even more awesome, other times… you learn to follow the recipe 🙂

You Will Need:

  • 1 can of Immaculate Baking Blueberry Biscuits
  • 1 Liberté® Méditerranée (or Greek) Lemon Yogurt
  • 1/4 cup frozen reduced-fat whipped topping, thawed
  • 1/2 teaspoon grated lemon peel
  • As much fresh blueberries as you can pile on!
  • 1-2 teaspoons powdered sugar

Here’s How to Get the Dough Rolling:
1. Heat oven to 350°F. Bake biscuits as directed on package. Place on plate. Cool in refrigerator 5 to 10 minutes.
2. Stir together yogurt, whipped topping and lemon peel.
3. To serve, split shortcakes; fill with blueberries and yogurt mixture. Sprinkle with powdered sugar.

Cheesy BBQ Biscuit Cups

How is Memorial Day weekend over already? Somewhere between grilling brats and cheeseburgers, wolfing down way too many potato and pita chips, taking 2.5 hour long naps, and playing ultimate Frisbee and touch football in my flip flops, the long weekend just slipped away as quickly as it crept up on me.

Memorial Day weekend has always been one of those holidays that just sneaks up on you. You’ve barely recovered from the blasted winter and have yet to transition into your summer wardrobe, and then bang! Memorial Day is upon you and you’ve planned for nothing. As last minute as things are, we somehow always manage to fire up the grill and get some barbecue going! So I’m guessing that you still have your barbecue sauce and all the other 3 ingredients you’d need for this Cheesy BBQ Biscuit Cup handy!

Cheesy BBQ Biscuit Cups

 

The weekend may be over, but it’s only the beginning of the barbecue season!

You Will Need:

  • 1lb lean (at least 80%) ground beef, cooked, drained
  • 3/4 cup barbecue sauce
  • 1 can Immaculate Baking Co.® refrigerated buttermilk biscuits
  • 3/4 cup shredded Cheddar cheese (3 oz)

Here’s How to Get the Dough Rolling:

  1. In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot.
  2. Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.
  3. Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

Bacon & Eggs In a Cup!

Bacon and eggs are way up on my list of Breakfast of Champions. And then I thought I’d put a little Immaculate twist on this, and serve up some bacon and eggs in our biscuit cups! And that, my friend, makes a terrific start to a fabulous day!

Bacon & Eggs in a Cup

 

If you’re going to spend most of your weekend mornings in bed, at least serve up some breakfast in bed, too! And that would be exactly where Bacon & Eggs In a Cup would come in! The perfect mess-free, hassle-free, 3-ingredient super easy, and wholesome breakfast in bed option! Weekend’s coming up, better stock up some eggs and bacon and start your mornings right!

Continue reading

Immaculately Unsloppy Joes

Dunno about you, but whenever people ask me about how my weekend went, I always say, “It was too short.”

Where did all the time go? And now we’re right back at the beginning of a brand new week. Must. Figure. Out. What. To. Serve. For. Dinner.

unsloppy joes

 

Continue reading

Peach & Apricot Shortcakes

Mother’s Day is right around the corner, and the one word that moms are so looking forward to, and dads probably all dread (haha) is BRUNCH.

Peach+Apricot Shortcakes

 

You gotta figure out which  restaurant to go to, fight through traffic to get there, and then possibly have to wait in line and fight through more human traffic, because apparently the entire city decided to have brunch and celebrate Mother’s Day all at the same time and in the same cafe or bistro or restaurant that you picked. You wolf down your food because you didn’t have breakfast and it took forever for your overpriced entree to finally arrive so you’re completely famished. You have to yell at the top of your lungs just so your family can hear you over the deafening chatter in the background. And then finally, you have to fight through traffic once again to get back home. And half the day is already over.

So yes. I get that planning a Mother’s Day Brunch can be a little bit stressful.

Continue reading

Buenos Cheesy Días Egg Bake

Somehow, two weeks have already past since I came back from vacation. I’m not quite sure where the time went, and I honestly have to say that I’m surprised that the biggest challenge to overcome coming back from a long break overseas is NOT jetlag. It’s your focus, and your rhythm, and willingness to let this truth set in: It’s time to get bakin’!

Okay. I must admit that I’m having the most trouble with the very last one. I’m still putting my baking on hiatus, just cuz. But I did go back, way, way back, about a year back, to look at other recipes that I did but never got around to sharing them via this blog, and I think they deserve to get dusted off and re-see the light of the day. Starting with this Buenos Cheesy Días Egg Bake!

buenos 1

If you’re into brinners like I am, this would be a perfect option!

You Will Need:

  • 1 can Immaculate Baking Buttermilk Biscuits
  • 1 package (12 oz) bulk chorizo or spicy pork sausage
  • 1/2 cup chopped onion
  • 3/4 cup chopped bell pepper (any color)
  • 10 eggs
  • 1/4 cup whipping cream
  • 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
  • 1 teaspoon red pepper flakes

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
  2. In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
  3. Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
  4. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Super Easy Chicken & Dumplings

Is it just me, or do you also get a mild headache as the day gets closer to dinner time, and I only have ME to feed!

The thought of having to come up with a dinner menu AND cook it after a long day at work is just… too much thinking after work! But, fortunately I work on a food brand, and I’m not just saying this because this is my brand, I’m saying this because I know this to be true: Weeknight dinner has never been so easy with Immaculate Baking biscuits!

Super Easy Chicken and Dumplings

If your weather is just as abysmally wet and gloomy as what it’s been like for us in the past 2 days, then Chicken & Dumplings sound like the perfect easy weeknight dinner to warm up some hungry tummies on a rainy Spring day!

You Will Need:
1 1/2 cups fat-free (skim) milk
2 cups frozen peas and carrots
2 cups cut-up cooked chicken
2 cans (10.75 oz each) condensed cream of mushroom soup
1 can Immaculate Baking Co.® Flaky or Buttermilk refrigerated biscuits

Here’s How to Get the Dough Rolling:

  1. In 12-inch ovenproof skillet, heat milk, frozen peas and carrots, chicken and both cans of soup to boiling.
  2. Separate dough into 8 biscuits; cut each into fourths. Place biscuit pieces on top of hot soup mixture. Simmer uncovered 10 minutes. Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy.Chicken Dumpling 5
  3. Garnish with chopped parsley, if desired.

Expert Tip: Use shredded deli rotisserie chicken in place of the chopped cooked chicken to make this recipe even easier!