Lucky Spinach Quiche

So. Obviously Immaculate Baking is all about natural, wholesome, non-GMO ingredients. And our fans constantly remind us of that especially when we share recipes that uses food coloring. I think it’s important to point out that there are natural food coloring, but I know, they can be ridiculously expensive. So what could The Queen possibly make in celebration of St. Patty’s Day that will stand out in a sea of recipes with neon green food coloring?

That’s when I found this awesome Lucky Spinach Quiche recipe!


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Immaculately Yummy Cheeseburger Pie

The Immaculate Baking team had a major bake day last Friday! We do this occasionally to well, help me out, so then we’re baking up enough fun recipes for me to share with you and you and you! But then of course it’s always just fun to hang out and make yummy food together as a team!

One of my favorite recipes that we made last week was this Immaculately Yummy Cheeseburger Pie. It’s as easy as it gets – chop up the onions (and whatever else veggies you want, we added in mushrooms, it was delish!), cook it up with the meat, pour it in your pie plate, get your pancake mix ready, add that to the plate and sprinkle on your cheese. And in 25 minutes bake time, dinner is served.

Immaculately Yummy Cheeseburger Pies

This would also be one of those super easy, make-it-ahead-of-time, freezable weeknight dinner! I think your kiddos will be thrilled to see this on the dinner menu tonight! I know I would 🙂

Immaculately Yummy Cheeseburger Pie 1

You Will Need:

  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • ½ teaspoon salt
  • 1 cup shredded Cheddar cheese (4 oz)
  • ½ cup Immaculate Baking Co.™ Pancake & Waffle Mix
  • 1 cup milk
  • 2 eggs

Here’s How to Get Your Mix On:

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  4. Bake about 25 minutes or until knife inserted in center comes out clean.

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!

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


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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.

Bacon Cheeseburger Cups

It’s March. And Madness is in the air. (And apparently so are snowflakes… if you live in the Midwest 😦 )

But whether or not you’re a basketball fan, I’d like to think that no one’s going to turn down opportunities to chow down with friends and family at viewing parties! And when it comes to yelling and cheering at sporting events, nothing fuels on that excitement better than bacon and cheeseburger! And if you’ve been following Better Cookies for a while, you know how I love my bacon 🙂

Bacon Cheeseburger Cups

I had intended to do a bacon cheeseburger pie recipe (which I’ll still probably do at some point), but then thought that people may get a bit intimidated with the bacon and cheeseburger combo, but if I can provide a little portion control, everybody wins! And that’s how these Bacon Cheeseburger Cups came to be!

I actually used 1 lbs of ground beef, but then had quite a bit leftover after I tried to smother each crescent cups with the burger mixture. 1/2 lbs should be more than enough, unless of course you like your double cheeseburgers, then by all means, knock yourself out!

These Bacon Cheeseburger Cups would make the perfect bite-size party appetizers, giving you the energy to do victory dances when your team scores, but then a small and quick enough bite to free your mouth up to scream at the referee whenever he makes a bad call! See? Perfect.

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Good Morning Veggie Galette

I decided that I’d get fancy and try my hand at making a something galette. Oh alright, I didn’t really know what a galette was until I wiki-ed it – so for those of you who also enjoy discovering new things in the culinary and baking world, galette is, you’ve guessed it, a french word for a kind of round cake-like crêpes. So I guess it’s kind of interesting that the galette recipe I came up with was neither round nor was it cake like. BUT, it’s got roasted veggies & baked egg, and it tastes GREAT. Now that’s success in my book!

veggie galette_blogI really wanted to keep it vegetarian and as simple as I can. Just know that the only reason why the ingredient list seems long is because you want to get just enough spices to season your veggies. And then the rest of it is really just assembling your ingredients. So please don’t run for the hills when you see the ingredient list. I promise it’ll be worth it, and would totally make a great addition to your brunch menu!

You Will Need:

  • 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
  • 2 large red bell peppers, cut into 1/2 inch strips
  • 2 small onions, (red or white) halved and cut into 1/2 inch wedges
  • fresh sprigs of thyme, leaves removed
  • 1 tsp cumin
  • 1 tsp coriander
  • 6 Tbsp olive oil
  • handful fresh parsley, chopped
  • handful cilantro, chopped
  • 1 egg, beaten, for egg wash
  • 12 tsp sour cream
  • 4 large fresh eggs
  • salt and fresh cracked pepper

Here’s How to Get the Dough Rolling:

  1. Heat oven to 400°F. Mix together the peppers, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
  2. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn. Sprinkle the veggies with half the fresh herbs and set aside.galette veggies 2
  3. Turn oven down to 350°F. Unroll crescent, but don’t separate into triangles. With rolling pin, roll the dough out to a 12×12 inch square. Cut into four 6 inch squares.
  4. Brush beaten egg all over each square. Spread the inside of each square with 3 tsp of sour cream. Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow well in the center for the egg, which will go in later.galette veggies 3
  5. Bake for about 10 minutes, then remove from oven and carefully crack in egg into the center of each galette.
  6. Put back into the oven for about 10 minutes until the egg is set. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.DSC09256