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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Roasted Mushroom & Spinach Ricotta Quiche

Yes, I admit, ever since we launched our line of flour and scratch baking dessert and cookie mixes, I’ve been a little too eager to experiment with a ton of chocolatey, fruity, or just through and through deliciously sweet recipes. I figured it’s time to change gears for the savory, after all, we can’t serve dessert until the main course has been gobbled up!

Roasted Mushroom and Spinach Ricotta Quiche

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Tex Mex Mac & Cheese

Yes, it’s so much easier to cook mac & cheese out of a box, and I know, there are nights that call for that. But there’s just something about cooking dinner from scratch. So if you’re ever in the mood to get a little bit fancy with dinner, might we suggest starting with one of the all-time American fav’s – Tex Mex Mac & Cheese!

Tex Mex Mac & Cheese

This recipe might seem a little bit daunting at first what with the super long list of ingredients, but I promise you the end result will prove well worth your time! It’s a yummy from-scratch meal where you can sneak in plenty of veggies for your kiddos! Besides, the beauty of this recipe is that you can easily freeze it and bake it up again for later!

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You Will Need:

Macaroni
8 ounces (about 2 cups) uncooked elbow macaroni or the pasta of your choice
1/4 cup (1 ounce) Immaculate Baking Co™. Organic All-Purpose Flour
2 3/4 cups milk
1/2 cup Vermont cheese powder or grated Parmesan cheese
2 cups shredded cheddar cheese
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/4 to 1/2 teaspoon salt, to taste
1 tablespoon butter
1/2 cup diced onion (1/2 medium onion)
1/4 cup seeded, sliced jalapeño peppers (about 2 medium)
1/2 cup fresh or frozen/thawed corn
1/2 cup seeded, diced tomato (1 medium tomato)
Topping
4 tablespoons butter
1 1/2 cups coarse, dry bread crumbs (e.g., Panko)
1/8 teaspoon cayenne pepper

Here’s How to Get Cookin’:

  1. Preheat the oven to 350°F. Grease four 1 1/2-cup (12-ounce) porcelain baking dishes, or a 2-quart casserole dish.
  2. To make the macaroni: Cook the pasta in boiling salted water according to the package directions. Drain and rinse with cool water.
  3. In a large saucepan set over medium heat, whisk together flour, milk, and cheese powder. Bring to a boil.
  4. Remove from the heat and add the cheese and seasonings, stirring until the cheese is completely melted.
  5. In a small skillet, melt the butter and sauté the onions and peppers until they start to soften. Stir in the corn and tomato.DSC04912
  6. Stir the pasta and vegetable mixture into the cheese sauce. Spoon into the baking dishes.DSC04916
  7. To make the topping: Melt the butter, then stir in the bread crumbs and cayenne.
  8. Sprinkle a thick layer of topping over the pasta and cheese.
  9. Bake the macaroni for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.

Mini Tomato Spinach Pies

I know that people tend to prefer keeping their ovens off during summer. But as I’ve been doing my recipe research, I have to say that there are plenty of yummy summer baking recipes out there! I’ve gotta believe that these summer baked goodies are so good that it would be worth heating up the house for!

So I decided to put a few to the test! Tomato pies have always been something I wanted to try… but I’ve never had that great a track record when it comes to pie baking, so I figured I’d err on the conservative side and curb my ambition a little. Let’s start with mini pies that might be a bit more manageable!

Mini Tomato Spinach Pies

 

These mini tomato spinach pies are as easy as they look! Completely fool-proof (as you would know by the fact that I actually pulled it off!)! They’re bite-size, so would make for perfect summer party appetizers, and honestly they only take about 15 minutes to bake up, so the oven will be off before you know it! Besides, summer baking is why we installed air conditioners, right?

You Will Need:

  • 1 can Immaculate Baking Co.® refrigerated crescent roll
  • 1/3 cup frozen chopped spinach, thawed and drained (about half a 10 oz box)
  • 1/3 cup ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 small plum (Roma) tomatoes, each cut into 6 thin slices
  • Salt and pepper to taste

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375°F. Spray 12 mini muffin cups or mini tart pans with cooking spray.
  2. Unroll dough on work surface; cut into 12 squares. Place each square in muffin cup, gently pressing in bottom and letting corners of dough overhang top of cup.
  3. In small bowl, mix spinach and cheeses. Add salt and pepper to taste. Spoon 1 tablespoon filling into each crust-lined cup. Top each with 1 tomato slice. Fold corners of dough over tomato.
  4. Bake 15 to 20 minutes or until golden brown. Serve warm.

Swaddled Jalapeño Peppers

Yes, I know these Swaddled Peppers kind of look like monster fingers (that would be perfect for your Halloween party in another 9 months!), but fortunately we won’t have to wait that long to make these irresistible appetizers, because there’s the much anticipated Big Game Party this coming Sunday that calls for some big chow down!

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This blasted polar vortex just means that we have to crank the heat up ourselves, and trust me when I say that Swaddled Jalapeño Peppers is just the recipe that will do the trick! The tanginess from the lime and the heat from the jalapeños are such wonderful combinations (and don’t even get me started on the cream cheese, oh yum), that you’re not going to be able to stop with just one of these swaddled flavor bombs!

Yes, I am unashamed to confess that I speak truthfully from personal experience.

You Will Need:

  • 4 oz. cream cheese (from 8-oz. pkg.), softened
  • 1 teaspoon grated lime peel
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice
  • 8 fresh whole jalapeño peppers
  • 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
  • 1/4 cup butter, melted
  • 4 oz. fresh Parmesan cheese, grated (1 cup)

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from jalapeños; cut each in half lengthwise. Remove and discard seeds.
  2. Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
  3. For each appetizer, spoon 1 teaspoon cream cheese mixture into pepper half; place pepper, cream cheese side down, on dough triangle with point of pepper near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of pepper to cover; pinch to seal.swaddled peppers 1
  4. In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.swaddled peppers 2
  5. Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Pro Tips: Handle jalapeño peppers carefully, as their oil can cause burning. If possible, use food-safe plastic gloves when working with the peppers.

Parmesan Herb Mini Focaccias

Thanksgiving is fast-approaching, and while we all know that the Thanksgiving star is without a doubt going to be The Bird, the sides and desserts are equally important. And let’s not forget about the rolls and the breads. Without them, how is one supposed to wipe down our plates and fully enjoy the Thanksgiving elixir that is the heavenly mixture of gravy and mashed sweet potatoes and cranberry juice and whatever else you loaded up on your plate only minutes before. We totally get that crescent rolls and biscuits will forever hold a special place in the Thanksgiving Rolls Hall of Fame, but thought that we could share a couple variations just in case you felt like shaking things up a little this holiday season!

And so drum roll please as we introduce the Parmesan Herb Mini Focaccias! Okay, so I don’t actually know what a Focaccia is and yes, I had to wiki it. But in case you were wondering the same thing, you’ve come to the right place. Focaccia is an Italian oven-baked flatbread that shares similar texture as a pizza dough. It’s usually seasoned with olive oil and herbs, which by the way, is 3 of the 6 ingredients that you’d need for this recipe we’re sharing!

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Spinach Stuffed Party Cups

It’s not even Halloween yet, but it might not be too early to start brainstorming your holiday dinner menu! We’ve shared several foodier recipes on Facebook way back when it was still sunny and warm out! We thought it might be time to dust them off as many of them would be perfect appetizer options if you’re planning on hosting a little dinner party! Hey, even if it’s just for your monthly book club or ladies night in, these are a few simple ideas that will definitely wow your guests, starting with this platter of Spinach Stuffed Party Cups!

Spinach

You Will Need:

  • 1 can Immaculate Baking Co.® refrigerated Crescent Rolls
  • 1 box (9 oz) frozen chopped spinach
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped sun-dried tomatoes
  • 1 cup shredded Asiago cheese (4 oz)
  • 2 tablespoons Dijon mustard

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Lightly spray 24 mini muffin cups with cooking spray. Cook spinach as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towel to drain well.
  2. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, sun-dried tomatoes, 3/4 cup of the cheese and the mustard; set aside.
  3. Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle into 12 squares. Place 1 square in each muffin cup; firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups.
  4. Spoon slightly less than 1 tablespoon spinach mixture into each cup. Sprinkle with remaining 1/4 cup cheese, using about 1/2 teaspoon per cup.
  5. Bake 10 to 15 minutes or until golden brown. Cool 5 minutes; remove from muffin cups. Serve warm.

Nutrition Information
12 servings (2 cups each)

1 Serving: Calories 130 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 340mg; Potassium 105mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 4g
% Daily Value: Vitamin A 35%; Vitamin C 0%; Calcium 10%; Iron 2%
Exchanges: 1/2 Starch, 1/2 Lean Meat, 1 Fat
Carbohydrate Choices: 1/2

Expert Tips:
Shredded Parmesan cheese can be substituted for the Asiago if you prefer the flavor of this cheese.
Rich-tasting Dijon mustard hails from Dijon, France. Its flavor can range from mild to hot, depending on the brand.