Loaded Potato Quiche

I’ve always been curious about however whenever did it come to be that ham is the protein of choice at Easter. But if we’re going to have brunch AND we’re going to serve, I figured we should do it in a fun, easy and yummy way! And so I give you Loaded Potato Quiche! Just layering on all your favorite ingredients like ham, hashbrown, cheddar cheese and bacon. Oh my word, what is there not to love!!!


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Sour Cream Waffles with Apples and Syrup

I’ve discovered that the best things in life are often the simplest. Like marveling at how the colors of fall just flame on overnight. Or ike hanging out with friends and family on a brisk autumn weekend, very much like today, and enjoying a simple brunch.

Sour Cream Waffles with Apples & Syrup

Waffles topped with apples and pecans. The taste of Autumn piled high on a plate. There’s nothing fancy to it, it’s incredibly easy to make, and the yummy taste is one that we’re all familiar with. Yet we come back for it again and again, because the best part about a simple waffle brunch, is that it brings family together for a yummy chow.

You Will Need:
Apple Syrup Topping
6 tablespoons butter
1/3 cup organic dark brown sugar
1 medium red apple (Braeburn or Fuji), cored, thinly sliced
1 tart green apple, cored, thinly sliced
1/3 cup chopped pecans
1 2/3 cups Immaculate Baking Co.™ organic pancake & waffle mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
2 tablespoons sour cream
2 tablespoons organic dark brown sugar

Here’s How to Get Your Mix On:

  1. In 12-inch pan, melt butter over medium heat. Stir in remaining Apple Syrup Topping ingredients. Cook about 5 minutes, turning frequently, until apples are cooked and brown sugar and butter become a syrup. Keep warm.
  2. Heat 6-inch round waffle maker as directed by manufacturer. In medium bowl, stir Waffle ingredients together with fork or whisk until smooth.
  3. For each waffle, pour about 1/2 cup batter onto center of greased waffle maker; close waffle maker. Bake about 5 minutes or until steaming stops. Remove carefully. Serve with topping.

Finger Lickin’ BBQ Chicken Bake

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*

BBQ Chicken Bake

You Will Need:
2/3 cup Immaculate Baking Co.™ organic pancake & waffle mix
2 tablespoons water
1 egg
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:

  1. 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.
  2. 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.
  3. 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.

Candied Ginger Pumpkin Pancakes

There was quite a bit of confusion around whether or not today is in fact National Pancakes Day, because apparently IHOP has their version around Feb/March, but all these food websites are saying that today is the day you should stack it tall! Hey, all this is telling us is that people WANT their pancakes, and we’ve got the perfect seasonal pancake recipe for you!

Candied Ginger Pumpkin Pancakes

You Will Need:

  • 1 2/3 cups Immaculate Baking Co.™ pancake & waffle mix
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup milk
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1/4 cup toasted pecan halves, finely chopped
  • 2 tablespoons light brown sugar
  • 2 tablespoons finely chopped crystallized ginger
  • Vegetable oil
  • Additional pecan halves, if desired
  • Maple-flavored syrup, if desired

Here’s How to Get Your Mix On:

  1. Heat nonstick skillet or griddle over medium-high heat or to 375°F. In large bowl, stir all ingredients except oil, additional pecan halves and maple syrup. Brush skillet with vegetable oil.
  2. For each pancake, pour 1/4 cup batter onto hot skillet. Cook about 1 minute or until edges are dry and bubbles break on surface. Turn; cook other side until golden brown. Garnish with additional pecan halves. Serve with syrup.

16 pancakes

1 Pancake: Calories 100 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 140mg; Potassium 60mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 3g
% Daily Value: Vitamin A 15%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Starch, 1/2 Fat
Carbohydrate Choices: 1


  • How-To To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
  • Substitution No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.

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.

Cheesy Rosemary Biscuits

If you’re like me, who prefers a savory brunch or breakfast option, well, this Cheesy Rosemary Biscuit recipe is for you!

Cheddar & Rosemary Biscuits

I have to admit, I’m not a huge pancake or waffle eater. Whenever given a choice for breakfast or brunch, I always go the savory route. So when we launched our new Pancake & Waffle Mix, I was like, yay, but what am I going to do with it? And then I discovered all these fun savory recipes you can create with our mix – everything from biscuits, to scones, to using it as a batter to deep fry other yumminess, and the list goes on and on!

This Cheesy Rosemary Biscuits is as easy as it gets! Just mix in all the ingredients, spoon out the dough onto your cookie sheet, pop them in the oven, and voila, you have a basket fully of freshly baked yummy goodies! Enjoy!

You Will Need:

  • 2 cups Immaculate Baking Co.™ Pancake & Waffle mix
  • 1/2 cup any shredded cheese of your choice (2 oz)
  • 2/3 cup milk
  • 1 teaspoon dried rosemary leaves, crushed
  • 2 tablespoons butter or margarine, melted
  • 1/8 teaspoon garlic powder

Here’s How to Get Your Mix On!

  1. Heat oven to 450°F. In medium bowl, stir Pancake & Waffle mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
  2. Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.

Cheesy Sausage Balls

I live in Minnesota, so I suffer from this constant fear that summer is going to be over before I’ve gotten the most tan out of it. There are a few “milestones”, if you will, that signals the inevitability of getting closer and closer to the end. Things like celebrating summer solstice or watching the 4th of July fireworks, I find it exciting to begin with, and then it peters out bittersweetly, because I know things can only go down from here. And then you start seeing back to school sales begin. That’s when you know. Your time is up.

Cheesy Sausage Balls

But enough with all this doom and gloom. The thing about constantly drowning in an ocean of baked treats and dough and baking mixes is that you can never stay depressed about anything for too long. You bake up your own silver linings! And we’ve got the perfect after school snack idea that will turn your kiddos’ frown upside down!

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