Mini Crescent Dogs

It’s been a while since we last did a super easy food idea where you only needed 5 or less ingredients. I figured today feels like a good day to go back to the basics, and what could possibly be an easier recipe than mini crescent dogs?

mini crescent dogs

It’s so easy that we shouldn’t even call it a recipe. All you need is crescent rolls, min hot dogs and cheese. And in 3 steps, a fun, bite-sized, crowd-pleasing snack is served!

And yes, okay, there’s some cheese spillage here… but that’s part of the fun! So consider yourselves warned, cheese explosion is to be expected!

You Will Need:

  • 1 can Immaculate Baking Co.™ refrigerated crescent rolls
  • 24 mini hot dogs
  • 24 thin slices of your choice of cheese if desired (we used pepper jack)

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Unroll the dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  2. Wrap each mini hot dog in a slice of cheese and place on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Mini Pretzel Sliders

Pretzel buns apparently make an ordinary burger seem that much fancier. Which got me thinking… we just came out with our own refrigerated pretzel dough a few months earlier, and we’re just starting BBQ/grilling season… so why not make our very own pretzel burger, Immaculate style? And that was exactly what I did!

Mini Pretzel Sliders


These are super easy to assemble. Feel free to add you own “twist” to these mini pretzel sliders that would be a great appetizer to your summer grilling parties this season! Oh, and I decided to bake the patties instead of grilling them only because I didn’t have a grill to work with, and I’m happy to inform you that the baked patties were actually really juicy! Here’s to hoping that you’ll be serving up some of your own pretzel burgers this summer!

You Will Need:

  • 1 can Immaculate Baking Co.™ refrigerated pretzel dough
  • 1 lb ground beef
  • Pepper and salt
  • 4 slices of cheese singles of your choice
  • If desired, add 1/3 cup onions, chopped

Here’s How to Get the Dough Rolling:

  1. Heat oven to 400⁰F. Grease cookie sheet. Unroll pretzel dough as one dough sheet. Cut the dough sheet in half and break apart the strips of dough. You’ll have a total of 16 strips. Twist the strips of dough into a pretzel as directed on the can.
  2. Add soda wash and sprinkle salt on each mini pretzel as directed on the can. Bake for 9-12 min. or until golden brown. Remove from cookie sheet.
  3. Mix pepper, salt and onions in ground beef. Shape beef mixture by tablespoonfuls into patties, and place on cookie sheet.
  4. Turn oven heat down to 350⁰F, and bake patties for 10-12 minutes. (I baked each side for about 5 min.)
  5. Remove pan from oven. Quarter each cheese singles into small cheese squares, and top each pattie with a cheese square.DSC03175
  6. Put pan back in the oven for about 30 seconds or until the cheese melts. Slice open each mini pretzel and sandwich the cheesy beef pattie

Giving it a bit more punch: I grew up in a kitchen where we typically marinated our meat in soy sauce and wine before cooking it. So naturally I did the same thing with the patties, which added a lot more flavors! Give it a try!

Gluten Free Cookie Pops!

Summer time means very different things to different people. For kids, it’s the best time ever! No school to have to wake up early to and no homework to agonize over, oh it doesn’t get any better than this for the kiddos! But, summer’s when the headaches start and the stress level creeps up for moms and dads! What to do with the kids now that they’re in the house ALL. THE. TIME??

Cookie pops to the rescue!

Cookie Pops1

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Gluten Free Choco Layered Bars

Summer has arrived! And I get why people don’t want to bake as much, but com’on, that’s why you have air conditioners in the house! People still need their baked treats! And being able to bake up your own goodies, adding your personal touch, is still as rewarding as ever! So just crank up the AC, and fire up that oven!

Alicia, our Manager of Awesomeness, has recently started a gluten free diet, and so I thought who better than her to help us test out a few gluten free dessert recipes with a little summer flare! And by summer flare, I’m talking about coconut flakes!

GF Choco Layered Bars

We’ve done different variations of cookie bars before, but this particular Gluten Free Choco Layered Bars is a wee bit different because we’ve never really used coconuts or condense milk in our recipes before. But hey, we’re all about trying new things and coming up with more inspirations!

The best part for me about baking with our cookie dough is that you’re already starting out with some uber yumminess, and then you’re topping it with more yumminess (coconut flakes and chocolate chips?), so trust me when I say that our recipes are all pretty fool-proof! So let’s get creative!

Ooh and side bar: If you’re as much of a coconut fan as I am, then you’ve got to try our New Everything But the Kitchen Sink Cookie Dough!

You Will Need:

  • 1 pack Immaculate Baking Co.™ Gluten Free refrigerated chocolate chunk cookie dough
  • 1/2 can (7 oz) sweetened condensed milk (not evaporated)
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
  • 1 cup flaked coconut
  • 1 cup chopped walnuts

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spoon cookie dough in greased or sprayed 8×8 or 9×9-inch pan; press evenly in bottom of pan.
  2. Bake 15 minutes. Drizzle condensed milk evenly over partially baked crust. Sprinkle with remaining ingredients.
  3. Bake 25 to 30 minutes longer or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

Impossibly Easy Taco Bake!

We have been so excited to share our fantastic news of launching our new organic all-purpose flour and an incredible selection of scratch baking mixes that I may have slacked off a bit on the recipe side. But it’s Monday again, and Monday’s the day we share fun and easy weeknight grub ideas, so here’s our latest and greatest: The Impossibly Easy Taco Bake!

Impossibly Easy Taco Bake

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Bacon Tater Bites

It’s been a while since I last did a bacon recipe, so I figured we can put our silly bacon hiatus to an end with these Bacon Tater Bites!

If you’ve been paying attention, I’ve been trying to make Mondays more about weeknight grubs, where I try to share more savory recipe ideas. These super easy, 5-ingredient Bacon Tater Bites will hopefully be making their debut on your dinner table either as a fun party appetizer or after school snack!

Bacon Tater Bites

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Rocky Road Gluten Free Cookie Bars

Summer has arrived! And if you’ve got a great mind (haha) like mine, then the first thing that pops into your head is S’MORES! But here’s the thing: I live in an apartment, I share a very tiny lawn with several other neighbors. I don’t own cabins that I can retreat to. It’s probably going to be pretty tricky for me to get a campfire going so I can roast my marshmallows.

But wait! Why would you need a campfire to roast your marshmallows when you can do that in the comfort of your kitchen with a flick of a switch (that would be your oven knob). 4 ingredients (only 4!!??) and roughly 30 minutes later…ta-da! Your very own Rocky Road Gluten Free Cookie Bars are ready to wow and impress and find their way down to some very happy tummies!

Rocky Road Gluten Free Bars


It doesn’t get any simpler than this fun recipe! I’d even try it with our Gluten Free Fudge Brownie cookies. Somebody please PLEASE give it a try and let me know how it turns out!


You Will Need:

  • 1 pack Immaculate Baking Co.® Gluten Free refrigerated Chocolate Chunk cookie dough
  • 2 cups semisweet chocolate chips
  • 1/2 cup coarsely chopped peanuts
  • 3 cups miniature marshmallows

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Spoon cookie dough in bottom only of greased or sprayed 13×9-inch pan; press evenly in bottom of pan.
  2. Bake 15 minutes. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
  3. Set oven control to broil. Sprinkle peanuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 5 rows, using sharp knife sprayed with cooking spray. Store tightly covered.