I’m not sure how it all started, but apparently people think Easter, and they automatically think brunch, too. Now when I think about Easter brunch house parties, I instantly think egg bakes! And we’ve got a immaculately simple egg bake recipe filled with yummy goodness to share!
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.
It’s kind of hard to wrap my mind around the fact that we’re already in April when there’s still ice on the ground, and ginormous snow dunes on the side of the roads that will take another couple months to fully melt. But Spring is right around the corner, and so is Easter!
For many, Easter is all about believing in something bigger than you; for others it’s all about the rabbit, and the egg hunt. For us though, it really is about just being with family and sharing an omnomnom moment. So we put Alicia, our Manager of Awesome, to work, and had her create a fun Easter food idea that’s sure to make your kiddos giggle, laugh and asking for seconds!
I’ve blogged about a couple biscuit pizza recipes in the past, but none as fun or as cute or as thematic as this one! Alicia put her own little twist to it by stuffing the bunny face (aka biscuit) with extra pepperoni, cheese and pizza sauce, which is something that I’d totally recommend. I personally like my biscuits to come with juicy, savory filling, so this is a highly endorsed extra step to pack in more flavors and really hop it up! (see what I did there??)
Call me an old-fashioned gal, but when I think sports game and viewing parties, I think bacon and cheeseburger and nachos and tacos. I may have a sweet tooth, but I am an even bigger savory junkie.
Thanks to Lynsey, our Director of Awesome, who was “voluntold” to whip up some Biscuit Taco Bakes in her kitchen, you will now have one more awesome game day recipe to file away!
You Will Need:
- 16 ounces taco sauce
- 1 can Immaculate Baking Co.® refrigerated Buttermilk Biscuits
- 1 -1 1/2 cup shredded sharp cheddar cheese (4 to 6 ounces)
- 1 -1 1/2 cup shredded mozzarella cheese (4 to 6 ounces)
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- 1/2 lb lean ground beef
- 1/4 cup chopped red bell pepper, if desired (optional)
- 1/4 cup chopped green pepper, if desired (optional)
- 4 ounces mushroom stems and pieces, drained, if desired (optional)
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F degrees. Lightly grease 13 x 9 baking dish. Spread taco sauce evenly over bottom of greased dish.
- Separate dough into 8 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce, turn to coat.
- Sprinkle biscuits with 1/2 cup to 1 cup of each of the cheeses and olives, and mix gently. Bake 15 to 18 minutes or until bubbly.
- After biscuits are baked, cook ground beef, peppers and mushrooms in large skillet. Cook until beef is thoroughly cooked, drain.
- Sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture.
- Bake additional 5 to 7 minutes or until mixture is bubbles around edges.
It’s been a while since I did a savory recipe. I thought it’d be fun to try to do only dessert recipes for an entire month. It sounds pretty fantastic in theory, but after a while you just start craving sausages and cheese and something packed with a little heat… which made this Cheesy Sausage Crescent Bite our perfect savory recipe comeback!
I added in some green peppers for colors, but also to help balance out the nutrition. It’s easy to sidelines the greens when you’re getting carried away with the carbs and sugar 🙂 And adding delicious veggies like bell peppers gives you a better presentation, extra textures, and a peace of mind!
You Will Need:
- 2 cans Immaculate Baking Co.® refrigerated Crescent Rolls
- 1lb spicy or mild bulk pork sausage
- 1 small green bell pepper, chopped
- 1 package (8 oz) cream cheese
- 2 cups shredded sharp Cheddar cheese (8 oz)
Here’s How to Get the Dough Rolling:
- Heat oven to 375°F. Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
- In skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage and bell peppers; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
- Unroll second can of dough on work surface. Press to form 13×9-inch rectangle; firmly press perforations to seal. Carefully place over cheese.
- Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
They say a picture’s worth a thousand words. I have to agree.
The Big Game’s upon us! And I’m pretty sure that pizzas going to be a very coveted, very much needed menu item. The truth is, a good pizza doesn’t need to be fancy, because let’s be real, the cheese, lots and lots of cheese, usually is what seals the deal. Or in our case, arrange the toppings to something that goes with your party theme would be another fancy trick to get some ooohs and ahhhs out of your guests. Even if the team you’re cheering for doesn’t make it tomorrow, you’ll know that you still threw one heck of a party with some great chow and a football pizza!
I’m a HUGE fan of brunch. Eggs benedict, soufflé pancakes, egg white omelettes, cinnamon rolls and quiche. So I guess I kind of lucked out that I blog and bake for a refrigerated dough brand that makes biscuits and cinnamon rolls and whadaya know, pie crust! I foresee many, many quiches in my future! Hmmm I think I’m in the mood for a brunch quiche with some Mexican flare!