Grab the most versatile baking dish in your kitchen and cook up a family favorite tonight! From one-dish meals perfect for hurried weeknights to potluck specialties that feed a crowd, you can do it all in the super-size pan you know and love.
The popularity of some kitchen gadgets may come and go, but your 13x9 pan is a tried-and-true vessel that you can always depend on, whether you’re whipping up a main dish, stirring up a side or baking up a dessert. Get your day started on a sweet note with Baked French Toast, p. 7. Jill Baughman preps it overnight, then bakes it in the morning. (Pair servings with sausage and fresh fruit!) For Queso Baked Nachos, p. 18, Denise Wheeler piles her 13x9 pan with tortilla chips, refried beans and taco-seasoned ground beef for a crowd-pleaser at parties. Cindy Kliskey’s recipe for Shepherd’s Pies, p. 36, makes two hearty casseroles. So you can enjoy one now and pop the other in the freezer for a ready-to-heat-and-eat meal later. Skip takeout…
SIMPLY THE BEST! Home cooks sharing their all-time favorite recipes—that’s long been the hallmark of Taste of Home. The dishes have already been approved by families just like yours, so you know they’ll be good. But our Test Kitchen staff wants them to be great because your family deserves the best! We put each published recipe through a rigorous testing, tasting and approval process so you can serve up tried-and-true winning recipes day after day. That’s the Taste of Home promise. TASTE OF HOME TEST KITCHEN APPROVED What does it take to get the Taste of Home seal of approval? The recipe must: ✓ Call for ingredients that can be found in most supermarkets. ✓ Have easy-to-follow instructions. ✓ Be different from what is already in our extensive collection. ✓…
OUR TEST KITCHEN PROFESSIONALS HAVE DEGREES IN: FOOD SCIENCE CULINARY ARTS NUTRITION & WELLNESS DIETETICS 2 REGISTERED DIETITIANS! RECIPE ROUNDUP 229,000 RECIPES IN OUR DATABASE 10,000 RECIPES SUBMITTED PER YEAR 3,000 RECIPES PREPPED AND STYLED PER YEAR 419M RECIPE PAGE VIEWS ON TASTEOFHOME.COM PER YEAR PAPER OR PLASTIC? HOW ’BOUT BOXES! Over the course of a year, we process more than 400 grocery orders and prep 24,000 ingredients. 13,000 OUNCES OF CHEESE 7,200 POUNDS OF FLOUR 382 POUNDS OF BUTTER…
BAKED FRENCH TOAST Any day is made even more special when Mom serves this do-ahead French toast. —Jill Baughman, New York, NY Prep: 20 min. + chilling Bake: 40 min. + standing • Makes: 8 servings 8 oz. day-old French bread, unsliced4 large eggs2 Tbsp. sugar1 Tbsp. brown sugar2 tsp. vanilla extract1 tsp. maple extract¼ tsp. kosher salt2 cups 2% milk½ cup heavy whipping cream TOPPING ¼ cup all-purpose flour3 Tbsp. brown sugar3 Tbsp. unsalted butter, cut into ¼-in. cubes1 tsp. ground cinnamon Freshly grated nutmeg, optional Fresh blueberries or raspberries Confectioners’ sugar 1. Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in the milk and cream. Pour egg mixture over bread, turning once to coat.…
PORK & CHEESY MACARONI SLIDERS I love sliders! This sweet and savory recipe was created out of leftover ingredients I had in my fridge. It is perfect for a weeknight meal or a special-occasion potluck. —Rashanda Cobbins, Milwaukee, WI Prep: 30 min. • Bake: 10 min. Makes: 12 servings 1 cup uncooked cavatappi pasta1 Tbsp. butter1½ tsp. all-purpose flour¼ tsp. pepper½ cup 2% milk¾ cup shredded sharp cheddar cheese1 pkg. (18 oz.) Hawaiian sweet rolls1 carton (16 oz.) refrigerated fully cooked barbecue shredded pork, warmed2 Tbsp. melted butter1 Tbsp. honey½ tsp. ground mustard1 jalapeno pepper, sliced, optional 1. Preheat oven to 375°. Cook the pasta according to package directions. 2. Meanwhile, in a small saucepan, melt the butter over medium heat. Stir in flour and pepper until smooth; gradually whisk…
FAVORITE DEEP-DISH PIZZA My kids love to get pizza delivered, but it’s expensive and not very healthy. I came up with a one-dish pizza that is healthier than takeout, and allows the kids to add toppings of their choice. —Sara LaFountain, Rockville, MD Prep: 20 min. • Bake: 20 min. Makes: 8 servings 1¾ cups whole wheat flour1¾ cups all-purpose flour2 pkg. (¼ oz. each) quick-rise yeast4 tsp. sugar1 tsp. salt1½ cups warm water (120° to 130°)¼ cup olive oil1 can (8 oz.) pizza sauce8 oz. fresh mozzarella cheese, sliced2 cups shredded Italian cheese blend½ tsp. dried oregano½ tsp. Italian seasoningOptional: Sliced red onion, chopped green pepper, fresh oregano and crushed red pepper flakes 1. In a large bowl, combine wheat flour, 1 cup all-purpose flour, yeast, sugar and salt.…
