Recipe Ideas for Magnolia Table Frozen Baked Goods

Biscuits, banana bread, cookies, and more. Magnolia Table frozen baked goods are our most-loved recipes for a reason—meant to make it even easier to make everyday moments a little sweeter, but that’s not all. While delicious as prepared, each box of treats can also kickstart some culinary creativity, using real ingredients to save real time making recipes that both you and your loved ones can enjoy.

Our test kitchen has been whipping up so many different dishes using Magnolia Table frozen baked goods as the base. (Follow @magnoliatable on Instagram for the latest!) Below, we’re sharing a few favorites to inspire your next box—and batch.

P.S. Have you heard? Two new items just launched! Find the savory Prize Pig Biscuits and gooey Brownie Cookies exclusively in the Target freezer aisle.

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Chicken Biscuit Sliders with Honey Butter

Recipe featured on our summer menu at Magnolia Table. Chicken Nugget recipe adapted from in Magnolia Table, Volume 3.

Ingredients

12 (2 boxes) Magnolia Table Buttermilk Biscuits, baked

Chicken Nuggets: 

• 1 cup buttermilk
• 1 large egg
• 2½ pounds boneless, skinless
• chicken breasts (about 5)
• Canola oil, for deep-frying
• 3 cups all-purpose flour
• ¼ cup cornstarch
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon freshly
• cracked black pepper
• 1 tablespoon kosher salt
• 2 teaspoons dried parsley
• 2 teaspoons baking powder
• 1½ teaspoons garlic salt

Honey Butter:

• 8 tablespoons (1 stick) unsalted butter
• ½ teaspoon kosher salt 
• ¼ cup honey 
• 12 (2 boxes) Magnolia Table Buttermilk Biscuits, baked

Makes 12 biscuit sliders

Directions

1. In a medium bowl, whisk together the buttermilk and egg. Pat the chicken dry with a paper towel. Using a meat tenderizer, pound the chicken to an even thickness, then cut into 1-inch pieces. Place the cubed chicken in the bowl with the buttermilk mixture and stir to coat. Cover and refrigerate for 4 hours.
   
2. Bake the Buttermilk Biscuits according to directions on the box, then set aside to cool.
   
3. To make the honey butter, melt the butter, salt, and honey in a small saucepan over medium heat. Whisk until the butter is fully melted, about 3 minutes. Pour the mixture into a bowl to cool and continue whisking until slightly thickened and emulsified. Set aside.
   
4. Line a baking sheet with paper towels and set aside. Heat 3 inches of oil in a Dutch oven until a deep-fry thermometer reads 350°F.
   
5. Meanwhile, in a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, pepper, salt, parsley, and baking powder until thoroughly combined.
   
6. Working one piece at a time, remove the chicken from the buttermilk mixture and allow any excess liquid to drip off, then dredge in the seasoned flour. Working in small batches, gently place the coated chicken in the oil and cook, flipping once, until the nuggets are golden and reach an internal temperature of 165°F, 4 to 5 minutes. Place the cooked chicken nuggets on the prepared baking sheet and sprinkle with the garlic salt. Repeat until all the chicken has been fried. Let cool for about 5 minutes before assembling biscuit sliders.
   
7. To build sliders, slice each biscuit in half and place one chicken nugget on the bottom half of each biscuit. Using a silicone brush, glaze each chicken nugget with honey butter, then top with the other half of the biscuit. Finish by brushing the tops of the sandwiches with a generous amount of honey butter.
   
8. Serve warm.

Watch this recipe on Instagram here.

 

Cinnamon Roll Waffles

Ingredients

• 1 box Magnolia Table Cinnamon Rolls

Makes 4 waffles

Directions

Thaw Magnolia Table Cinnamon Rolls according to instructions on the box and preheat a waffle iron. Once warm, spray the waffle iron with cooking spray and place cinnamon rolls inside. Close the iron and cook until cinnamon rolls are fully cooked, about 3-4 minutes. Top with an icing packet.

Watch this recipe on Instagram here.

 

Lemon Cookie Bars

Recipe adapted from Jo’s Lemon Pie recipe in Magnolia Table, Volume 1.

Ingredients

• 1 box of Magnolia Table Sugar Cookies, thawed
• 3 cups sweetened condensed milk 
• 3 egg yolks 
• ⅔ cup fresh lemon juice (from 3 to 4 lemons) 
• Pinch of sea salt 

Garnish:

• Powdered sugar
• Whipped cream

Makes 24 lemon cookie bars

Directions

1. Preheat the oven to 350°F and prepare a 9x9 inch pan with cooking spray and parchment paper. Press the thawed sugar cookie dough evenly across the bottom of the pan and bake for about 15 minutes. Once baked, set aside to cool.
   
2. Meanwhile, in a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the condensed milk, egg yolks, lemon juice, and salt on medium speed for 4 minutes. 
   
3. Pour the mixture onto the cooled cookie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes. 
   
4. Remove from the oven and let cool on a rack for 30 minutes. Place in the refrigerator until set, at least 1 hour and up to 3 days. 
   
5. Once chilled, use the edges of the parchment paper to carefully lift the lemon cookie bars out of the pan and onto a cutting board. Slice into 1½ x2¼ -inch bars.
   
6. Before serving, dust the tops of the bars with powdered sugar or add a swirl of whipped cream.

Watch this recipe on Instagram here.

 

Biscuit Breakfast Cups

Ingredients

• 2 boxes of Magnolia Table Buttermilk Biscuits 
• 6 eggs 
• ¼ cup heavy cream
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper 
• 2 ½  ounces of crumbled boursin shallot and chive cheese
• 4 tablespoons red bell pepper minced
• ½ cup of frozen asparagus pieces
• 2 tablespoons minced chives 

Makes 12 biscuit cups

Directions

1. Set a box of Magnolia Table Buttermilk Biscuits on the counter for about 20 minutes to thaw, and preheat the oven to 350°F.
   
2. In a medium bowl whisk together the eggs, salt and pepper; Set aside.
   
3. Once biscuits have thawed, press each one into the bottom and up the sides of a muffin tin, creating a cup like shape.
   
4. Add 1 teaspoon of Boursin cheese, 1 teaspoon of red bell pepper, ½ teaspoon of chives, and 1 teaspoon of frozen asparagus to each biscuit cup. Top each cup with about 2 tablespoons of the egg mixture.
   
5. Bake for 18-20 minutes then let cool on a wire rack for 5 minutes before serving.

Watch this recipe on Instagram here.

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