Yes, I admit, ever since we launched our line of flour and scratch baking dessert and cookie mixes, I’ve been a little too eager to experiment with a ton of chocolatey, fruity, or just through and through deliciously sweet recipes. I figured it’s time to change gears for the savory, after all, we can’t serve dessert until the main course has been gobbled up!
Is it weird to say that one of the things I most look forward to for Thanksgiving is the leftovers?
Leftovers are pretty much a guarantee when it comes to Thanksgiving. Nay, it’s a prerequisite, the ultimate symbol of overwhelming abundance for which we’re giving thanks, proof of the host’s generosity and hospitality from sparing no appetizers and desserts in their efforts to make their guests’ tummies happy (and pop a few belt buckles while they’re at it). But let’s all admit it, as much as we love leftovers, there’s only so much turkey sandwiches we can eat within the course of a week.
And so The Queen has come to your rescue! Or at least Adriana, our baker master extraordinaire has, with her Rustic Turkey Pot Pie recipe! Now, instead of yet another turkey sandwich, you have another delicious way of putting your leftover turkey to good use (and their rightful resting place: your belly)! Enjoy!
This is true. We have a fascination for bacon. And when I say “we”, I really meant I.
I honestly can’t think of another tasty ingredient besides bacon that can be used in both savory and sweet baking. Oh okay, so you’ve named a few others, but you have to agree that bacon is probably the tastiest of them all! So you’ll understand that our (my) fascination with bacon is not without basis. And let’s face it, you’re totally benefiting from our (my) bacon fetish.
We were pleasantly surprised at how popular the Immaculately Yummy Cheeseburger Pie recipe is, and so we thought, huh, there must be something about cheeseburgers that just gets people’s appetites going. Now just imagine what would happen when we add bacon to it! Man, I’m getting hungry just thinking of it! Best part? This is an easy scratch recipe, so yes, while the ingredient list is a bit lengthy, the instructions are as simple as can be. And as always, we promise the end results will be worth the trouble!
You Will Need:
- 2 cups Immaculate Baking Co. ™ Organic All-Purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 2 cups whole milk
- 2 eggs, beaten
- 2 cup shredded Mild Cheddar cheese
- 1 pound ground beef, cooked
- 12 ounces thick cut bacon, cooked
Here’s How to Get Bakin’:
- Preheat oven to 350°F.
- In a large bowl, combine flour, baking powder, sugar and salt. Whisk to combine. Add butter, egg and milk. Whisk until combined. Add cheese, beef and bacon. Stir together until combined. Set aside.
- Spray 24 cup mini-muffin pans with cooking spray.
- Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Each cup should be filled just over the top. Bake until golden brown, approximately 20-22 minutes.
- Allow to cool for 5 minutes, remove from muffin tin and serve with favorite burger toppings (ketchup, mustard, mayo, etc).
Our boozy baking spree is a nice segway into some more easy game day chow ideas! It’s not game day until you’ve doused something, anything, with some buffalo red hot sauce!
It’s been a while since we’ve done a pizza recipe, so football season was the perfect timing to roll out our crescent rolls and get bakin’! This really is as easy a pizza recipe as you’ll get! Cheer on your team tonight and enjoy some buffalo chicken flatbread pizza on the side!
You Will Need:
1 can Immaculate Baking Co. ™ refrigerated crescent rolls
2/3 cup red hot sauce
1 cup Mozzerella cheese
2 cups shredded, cooked chicken
2 tablespoons blue cheese, crumbled
Green onions or cilantro, to top the pizza
Here’s How to Get the Dough Rollin’:
- Preheat your oven to 350°F and lightly spray a rimmed aluminum baking sheet with cooking spray.
- Unroll the crescent rolls on the sheet pan, seal perforations and then spoon on desired amount of buffalo sauce on to both. Then top each with shredded cooked chicken (you could marinate it in red hot sauce overnight), shredded Mozzarella cheese and sprinkle with the crumbled blue cheese. Drizzle a little bit more of the buffalo sauce and save the rest for a different recipe.
- Bake in the oven for 10-12 minutes or until the dough is golden brown and the cheese is melted.
- Remove, let cool before slicing and then top with sliced green onions.
Okay, so you probably would be eating this BBQ Chicken Bake with a fork, but if you were going at it with just your hands, then heck yeah, it would totally be finger lickin’ and lip smackin’ good!
We’re just getting started with football season, with plenty more game day viewing parties ahead, we figured you could use a few more savory ideas for your menu! What’s not to like about cheesy BBQ chicken over top a sweetly flaky crust? I’m getting hungry just thinking about this… *swallow*
You Will Need:
2/3 cup Immaculate Baking Co.™ organic pancake & waffle mix
2 tablespoons water
1 ½ cups shredded Cheddar cheese (6 ounces)
2 teaspoons vegetable oil
3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
¾ cup barbecue sauce
Here’s How to Get Your Mix On:
- Heat oven to 400°F. Spray 9-inch pie pan or 9-inch square baking dish with cooking spray. In small bowl, stir together pancake & waffle mix, water and egg. Spread in bottom and 1/2 inch up side of pan; sprinkle with 1 1/4 cups of the cheese.
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring occasionally, until white on outside; drain. Stir in barbecue sauce; heat just until hot. Spoon over batter in pan to within 1/2 inch of edge.
- Bake 22 to 25 minutes or until edge is dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from side of pan.
Yes, it’s so much easier to cook mac & cheese out of a box, and I know, there are nights that call for that. But there’s just something about cooking dinner from scratch. So if you’re ever in the mood to get a little bit fancy with dinner, might we suggest starting with one of the all-time American fav’s – Tex Mex Mac & Cheese!
This recipe might seem a little bit daunting at first what with the super long list of ingredients, but I promise you the end result will prove well worth your time! It’s a yummy from-scratch meal where you can sneak in plenty of veggies for your kiddos! Besides, the beauty of this recipe is that you can easily freeze it and bake it up again for later!
You Will Need:
8 ounces (about 2 cups) uncooked elbow macaroni or the pasta of your choice
1/4 cup (1 ounce) Immaculate Baking Co™. Organic All-Purpose Flour
2 3/4 cups milk
1/2 cup Vermont cheese powder or grated Parmesan cheese
2 cups shredded cheddar cheese
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 to 1/2 teaspoon salt, to taste
1 tablespoon butter
1/2 cup diced onion (1/2 medium onion)
1/4 cup seeded, sliced jalapeño peppers (about 2 medium)
1/2 cup fresh or frozen/thawed corn
1/2 cup seeded, diced tomato (1 medium tomato)
4 tablespoons butter
1 1/2 cups coarse, dry bread crumbs (e.g., Panko)
1/8 teaspoon cayenne pepper
Here’s How to Get Cookin’:
- Preheat the oven to 350°F. Grease four 1 1/2-cup (12-ounce) porcelain baking dishes, or a 2-quart casserole dish.
- To make the macaroni: Cook the pasta in boiling salted water according to the package directions. Drain and rinse with cool water.
- In a large saucepan set over medium heat, whisk together flour, milk, and cheese powder. Bring to a boil.
- Remove from the heat and add the cheese and seasonings, stirring until the cheese is completely melted.
- In a small skillet, melt the butter and sauté the onions and peppers until they start to soften. Stir in the corn and tomato.
- Stir the pasta and vegetable mixture into the cheese sauce. Spoon into the baking dishes.
- To make the topping: Melt the butter, then stir in the bread crumbs and cayenne.
- Sprinkle a thick layer of topping over the pasta and cheese.
- Bake the macaroni for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.
Pizza dough is probably one of the many goodies that’s on our to-make wishlist. We’re definitely working on it, but it doesn’t mean that we can’t still enjoy a good pizza in the meantime, because there are actually a couple great pizza dough substitutes within our existing goodies, take, our crescent rolls for example.
I must confess that I’ve always found the Immaculate Baking crescent rolls to come with a wonderful hint of sweetness, which really adds to any dessert-y sweet recipes, but could be a bit, well, schizophrenic for a savory recipe. The key is to introduce distinct savory ingredients that are packed with a flavor punch, something like a Taco Pizza would be perfect for the bill!
This is a terrifically easy recipe that would be perfect as a share-able appetizer at your game day viewing parties, or the main event on your weeknight dinner menu! Yes, the ingredient list might be a little bit long, but hey, if you want all those yummy toppings to make this a legit taco pizza, you gotta give a little 🙂 But once you have all the ingredients, it really won’t take that much longer than 30 min. from start to finish before you can sink your teeth into a cheesy yummy Crescent Taco Pizza!