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.
Just when I thought I’m now somewhat proficient with handling refrigerated dough, we decide that we’re going to launch flour. And henceforth begins my crash course in scratch baking.
I knew I had my work cut out for me, so I decided to bring in the big guns. Adriana is one of our resident expert baker extraordinaire, and she happily lent a helping hand and created this amazing coffee cake recipe with our New All-Purpose Flour, along with several other yummy recipes. BUT! I have to say that this is by far my favorite. The super light coat of cream cheese on top is the perfect finish to an already a mouth-watering-ly irresistible recipe, perfect for a weekend brunch!
Confession: I hoarded some of our coconut macaroons and almost forgot about them! As I stared at my stash of goodies, my mind starts to wander (and my tummy starts to growl). I know that I say this about pretty much all of our goodies, but it’s the absolute truth: yes, our cookies and cinnamon rolls taste pretty fab all on their own, but there’s always recipe ideas that will really take our goodies to the next level! And so my latest kitchen experimentation is this: Coconut Macaroon Cheesecake Bites!
Another confession: I may have left the cheesecake bites in the oven a wee bit too long in the first go. I forget that bite size goodies really help shorten the bake time. So I think sticking with the suggested bake time of 7-11 min. as directed on the package should be more than enough time to cook the dough and the cheesecake mixture. But if nothing else, just remember that baking is supposed to be fun, and as long as you don’t burn the treats, you can’t really go wrong with a combination like coconut macaroons + cheesecake!
I try to be short and sweet with our recipe blog posts. If you read food blogs like I do, then all you really care about are the photos (gotta know what you’re getting yourself into), and then the list of ingredients (gotta know if you need to go grocery shopping for some obscure ingredients).
So here goes another short blog about brunch items.
I love brunch, and so do a lot of people. But it’s not like you can go out for brunch every single weekend. Can you imagine how quickly the bills will stack up??? The good news is we’re all about sharing fun, easy recipe ideas so you can enjoy a homemade brunch anytime you want, starting with our Apple Ricotta Biscuit idea!
We love love love being creative, whether that’s in the kitchen coming up with new food ideas, or hanging out with uber-talented folk artists. And so here’s the thing: We like to think about our dough like empty canvases – you can get all creative and make all sorts of brunch biscuits, just switch in different ingredients and toppings, and you can fill your brunch menu with something sweet to salty to everything in between! Be Creative and Get Bakin’!
You Will Need:
- 1/2 cup sugar
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup sliced almonds
- 1/2 teaspoon cinnamon
- 1 can Immaculate Baking Co.™ Refrigerated Buttermilk Biscuits
- 1 small apple, peeled, cut into 8 wedges (1/2 inch thick)
Here’s How to Get the Dough Rolling:
- Heat oven to 375°F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups with nonstick cooking spray. In small bowl, combine sugar, cheese and egg; beat at high speed for 1 minute.
- In small bowl, combine almonds and cinnamon; mix well. Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up sides of spray-coated muffin cups. Place 1 wedge of apple in each cup. Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge; sprinkle with almond mixture.
- Bake at 375°F. for 20 to 25 minutes or until biscuits are deep golden brown and apples are crisp-tender. Remove biscuits from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator.
One of my favorite dessert combinations is definitely blueberry and lemon. It’s like taking a bite into summer, which is very much needed right now, as most of the country has been plunged into a bitterly long winter that just won’t end! #enoughalready
And so I made these Blueberry Lemon Danish the other day, in a desperate attempt to quench my longing for summer that still seems so out of reach. But if there’s one thing that I’ve come to appreciate since I’ve started baking up a storm on a regular basis, it’s the transporting power of food, or rather the power of a self-induced sugar coma where I can then drift off to a warmer, happier place 😉 This will have to do until summer finally comes around…
It’s been a while since I did anything with cinnamon rolls. I know, I know, our cinnamon rolls are pretty yummy all by themselves, and most of us like them just the way they are. But sometimes it doesn’t hurt to give it a little extra punch.
We’ve done bread pudding style cinnamon rolls where we ladle on a glorious sweet egg mixture, we’ve done a coffee cake version where we douse the cinnamon rolls with caramel and pecans, we’ve also thrown apples in the mix, and they’re all wonderfully yummy-licious! But I say there’s always more ways to make our cinnamon rolls even more amazing, and I think I’ve found a winner: Cinnamon Roll Cheesecake!
Happy New Year! Crazy how 2013 just flew right on by, it’s almost like we blinked and ta-da, it’s the New Year!
But new beginnings are always exciting! We get to start fresh, have a do-over, set new goals and embark on new adventures. There’s something exciting about crossing over to a new chapter in your life and being given the license to leave all the bad stuff behind in the past. We figured the key to having a strong start whether it’s at the beginning of a new day or a new year would be serving up a big breakfast for the family!
I know what you’re thinking: Pancakes? How unoriginal. Mind you, this isn’t your typical pancake batter, in fact, these are pancakes that your kiddos dream about 🙂 I could hardly believe it when I was making this, but yes, these pancakes are made from our Vanilla Sugar Cookie batter!