Overnight Blintz Bake

Okay, so…a few years ago my step-mom got me the Ultimate Bisquick cookbook for Christmas.  I’d made a couple recipes from it in the past, but for the most part that book has lived in my cookbook cupboard.  Which is sad really because there are some really good recipes in it – like this blintz bake.  Plan on seeing yummy goods from this book soon.

 

Overnight Blintz Bake 1

 

Why a blintz?  Cause they’re AWESOME!  I worked at IHOP for my first waitress gig.  I loved the blintzes.  The filling, the cheesy goodness – it was happiness.  I was so glad to find this recipe in my cookbook.  I wanted to make blintzes, but didn’t want to go through all the effort of making the crepes and filling them and blah blah blah.  Brunch is supposed to be easy and fun, right?!?  This recipe is super easy to make and tastes just like the real version.  I tried these blintzes with strawberry and blackberry preserves.  I like the blackberry better, the strawberry was really sweet, but the sour cream is the best!  I hope you like this recipe as much as we did.

 

Overnight Blintz Bake 3

 

One Year Ago: Cannoli Parfaits

4.5 from 2 reviews
Overnight Blintz Bake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Filling:
  • 15 ounces ricotta cheese
  • 8 ounces cream cheese, room temperature
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 eggs
Batter:
  • 1 cup Original Bisquick mix
  • 1 cup sour cream
  • ½ cup sugar
  • ¼ cup unsalted butter, room temperature
  • ½ cup pineapple juice
  • 6 eggs
Toppings:
  • ½ cup sour cream
  • ¾ cup strawberry or blackberry preserves {I liked blackberry better}
Instructions
  1. Coat a 9" x 13" baking dish with non-stick cooking spray.
  2. In a large bowl, cream together all filling ingredients until smooth; set aside.
  3. In another large bowl, mix together all batter ingredients until well combined.
  4. Pour batter into prepared baking dish. Spoon filling evenly over the top of the batter. {You can go right up to the edges of the dish if you like.} Cover baking dish and refrigerate over night.
  5. Preheat oven to 325 degrees F. Remove cover from baking dish. Bake blintz for 55 to 60 minutes, or until golden brown and center is set. Let Blintz stand for at least 10 minutes before serving.
  6. Cut squares and top with sour cream and preserves. Server warm.
Notes
My pictures are of a half batch in a 2-quart baking dish.

 

Overnight Blintz Bake 2.5

See all the other #BrunchWeek recipes being shared today at the blogs below.

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story

Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

 

See all my #BrunchWeek recipes by clicking the images below.

 


Strawberry Lemongrass Martini Croissant & Chocolate Bread Pudding Biscoff Coffee Cake Muffins Overnight Blintz Bake Crouque Monsieur Strata Biscoff Walnut Granola Parfaits Image Map

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