13x9 Pan - Guides, Reviews & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/13x9/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 05 Mar 2025 15:00:36 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 13x9 Pan - Guides, Reviews & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/13x9/ 32 32 Cake Pops https://www.tasteofhome.com/recipes/cake-pops/ Thu, 27 Feb 2025 19:23:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078748

Ingredients

  • 1 package (15-1/4 ounces) vanilla cake mix
  • 3 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 30 cake pop sticks
  • 2 cups white candy coating disks
  • Sprinkles, for topping
Text Ingredients

Directions

  1. Prepare cake according to package directions. Transfer to a wire rack; cool completely.
  2. In a large bowl, beat butter at medium speed until smooth, 2-3 minutes. Reduce mixer speed to medium-low; slowly add confectioners' sugar, milk and vanilla extract. Increase mixer speed to medium-high; beat until fluffy, 2-3 more minutes. Crumble the cooled cake into the bowl with the frosting. Beat on low speed until combined, 2-3 minutes. Scoop tablespoonfuls of cake mixture; form into smooth balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a foam block to stand. Let stand until set.

Nutrition Facts

1 cake pop: 187 calories, 9g fat (5g saturated fat), 22mg cholesterol, 132mg sodium, 26g carbohydrate (21g sugars, 0 fiber), 1g protein.

]]> New Jersey Pork Roll Sliders https://www.tasteofhome.com/recipes/new-jersey-pork-roll-sliders/ Mon, 24 Feb 2025 18:07:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2117619

Ingredients

  • 1 package (12 ounces) Hawaiian sweet rolls
  • 1/2 pound thinly sliced Taylor Pork Roll
  • 6 large eggs
  • 6 slices slices American cheese
  • 1/2 cup butter, melted
  • 2 teaspoons poppy seeds
Text Ingredients

Directions

  1. Preheat oven to 350°. Without separating the rolls, cut rolls in half horizontally. Arrange bottom halves of rolls in a greased 9x13-in. baking dish.
  2. From each pork roll slice, make four cuts from the outer edges inwards, 1/2 in. towards the center, evenly spaced around the outside of each slice. In a large skillet over medium heat, cook pork roll slices until edges are crisp, 1-2 minutes per side. Layer on top of roll bottoms.
  3. In the same skillet, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Layer eggs over cooked pork roll. Top with slices of American cheese; replace top half of the rolls. Pour melted butter over tops of rolls; sprinkle with poppy seeds.
  4. Bake, uncovered, until tops are golden brown and cheese has melted, 15-17 minutes.

Nutrition Facts

1 sandwich: 261 calories, 15g fat (9g saturated fat), 144mg cholesterol, 464mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 13g protein.

]]> Coal Miners Chocolate Cake https://www.tasteofhome.com/recipes/coal-miners-chocolate-cake/ Sun, 16 Feb 2025 06:52:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115823

Ingredients

  • CAKE:
  • 1 box (15-1/4 ounces) devil's food cake mix
  • 1 can (21 ounces) cherry pie filling
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/3 cup evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup baking cocoa
  • 1 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, cherry pie filling, eggs and vanilla extract; stir until evenly mixed. Transfer to a greased 13x9-in. cake pan.
  2. Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Meanwhile, prepare frosting. In a small saucepan over medium-low heat, combine butter, sugar, salt, cocoa powder and evaporated milk. Cook, stirring occasionally, until the butter has melted and the sugar is fully dissolved, about 3-4 minutes. Remove pan from the heat; add the chocolate chips. Stir until the chocolate has melted and the frosting is smooth and creamy.
  4. Pour frosting over the warm cake. Use an offset spatula to spread into an even layer. Let the cake cool completely at room temperature. Slice into squares; serve.

Nutrition Facts

1 piece: 309 calories, 11g fat (7g saturated fat), 40mg cholesterol, 287mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

]]> Meyer Lemon Bars https://www.tasteofhome.com/recipes/meyer-lemon-bars/ Fri, 14 Feb 2025 22:39:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115796

Ingredients

  • SHORTBREAD CRUST:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 1 tablespoon ice water
  • FILLING:
  • 1-1/2 cups sugar
  • 5 large eggs, room temperature
  • 1/3 cup freshly squeezed Meyer lemon juice
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated Meyer lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • Confectioners’ sugar, for dusting
Text Ingredients

Directions

  1. Lightly grease a 13x9-in. baking dish; line the bottom and sides with parchment paper.
  2. To make the crust, place butter, confectioners’ sugar and vanilla extract in the bowl of a food processor; pulse until smooth. Add flour and salt; pulse several times until blended. Add 1 tablespoon ice water; pulse until shortbread dough comes together in a ball (if dough is still dry and crumbly, add a little more ice water).
  3. Drop spoonfuls of dough over the bottom of the parchment-lined baking dish. Use your fingers to press the dough together into an even layer. Chill for 15 minutes.
  4. While chilling, preheat oven to 350°.
  5. Bake 15-20 minutes or until crust is lightly browned. Remove to a wire rack to cool.
  6. To make the filling, add sugar, eggs, Meyer lemon juice, flour, Meyer lemon zest, lemon juice, baking powder, vanilla extract and pinch of salt to a clean food processor bowl. Process until ingredients are thoroughly combined and smooth.
  7. Pour filling over baked crust. Return to the oven; bake 20-25 minutes or until filling is set and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool completely.
  8. Lift edges of the parchment paper; transfer slab to a cutting board. Use a sharp knife to trim about ¼-in. from the outside edges. Slice into 24 squares.
  9. Add confectioners’ sugar to a mesh strainer or a sifter spoon; dust the top of the lemon bars.
  10. Store in an airtight container in the refrigerator up to 4 days.

Nutrition Facts

1 bar: 189 calories, 9g fat (5g saturated fat), 59mg cholesterol, 108mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 3g protein.

]]> Strawberry Cheesecake Cinnamon Rolls https://www.tasteofhome.com/recipes/strawberry-cheesecake-cinnamon-rolls/ Wed, 05 Feb 2025 23:56:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2112095

Ingredients

  • CINNAMON ROLLS:
  • 1 cup whole milk, warm
  • 1/4 cup sugar
  • 3/4 ounce active dry yeast
  • 3-1/2 cups plus 1/4 cup all-purpose flour, divided
  • 1 large egg, room temperature
  • 4 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3/4 cup seedless strawberry jam
  • 3/4 cup chopped fresh strawberries
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract
Text Ingredients

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top; let sit until foamy, 5-10 minutes. Turn mixer speed to medium; gradually mix in 3-1/2 cups flour, egg, butter, vanilla extract and salt. Mix until dough comes together and pulls away from the sides. Transfer dough to a greased bowl. Cover with a towel; let rise at room temperature 1-1/2 to 2 hours or until dough has doubled in size.
  2. Sprinkle a cutting board with the remaining 1/4 cup flour. Transfer dough to floured surface. Use a rolling pin to roll the dough into a 1/4-inch-thick rectangle. Use a knife to cut 8 even strips of dough down the length of the rectangle.
  3. In a small bowl, stir together strawberry jam, chopped strawberries and cinnamon. Using a spatula, spread the mixture evenly over the dough.
  4. Starting with the long end of each strip, tightly roll the dough up to form a roll. Repeat with all 8 strips. Place in a greased 13x9-in. baking dish. Cover with a towel; let rise an additional 30 minutes.
  5. Preheat oven to 350°. Bake 35-38 minutes or until edges are lightly golden brown.
  6. Meanwhile, place cream cheese and butter in a large mixing bowl. Beat on medium speed until smooth, 2-3 minutes. Gradually mix in confectioners' sugar, milk and vanilla extract; beat another 1-2 minutes. Spread cream cheese glaze on warm cinnamon rolls. Serve immediately.

Nutrition Facts

1 cinnamon roll: 557 calories, 16g fat (9g saturated fat), 64mg cholesterol, 434mg sodium, 94g carbohydrate (46g sugars, 3g fiber), 10g protein.

]]> Peanut Butter Rice Krispie Treats https://www.tasteofhome.com/recipes/peanut-butter-rice-krispie-treats/ Mon, 03 Feb 2025 16:09:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088337

Ingredients

  • 1/4 cup butter
  • 1 package (10 ounces) miniature marshmallows
  • 1/2 cup creamy peanut butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 6 cups Rice Krispies
Text Ingredients

Directions

  1. In a large saucepan or stock pot, melt butter over low heat. Stir in marshmallows until melted, 2-3 minutes. Stir in peanut butter and corn syrup; stir until mixture is melted and smooth, 2-3 minutes. Stir in vanilla extract. Remove from heat, stir in Rice Krispies until incorporated.
  2. Transfer mixture to a 13x9-in. baking dish. Coat fingers with cooking spray; press mixture down into an even layer. Let sit 1 hour; slice into bars.

Nutrition Facts

1 bar: 120 calories, 5g fat (2g saturated fat), 5mg cholesterol, 87mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein.

]]> Strawberry Cheesecake Brownies https://www.tasteofhome.com/recipes/strawberry-cheesecake-brownies/ Mon, 03 Feb 2025 06:52:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088421

Ingredients

  • 1 cup butter, cubed
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3/4 cup seedless strawberry jam
Text Ingredients

Directions

  1. Preheat oven to 350°. In a microwave-safe bowl, melt butter. Stir in sugar, cocoa and vanilla. Add eggs, 1 at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Spread into greased 13x9-in. baking pan.
  2. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread cheesecake mixture over batter and drop strawberry jam by tablespoonfuls on top. Cut through jam and cheesecake mixture with a knife to swirl.
  3. Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts

1 brownie: 259 calories, 12g fat (7g saturated fat), 69mg cholesterol, 204mg sodium, 35g carbohydrate (26g sugars, 1g fiber), 3g protein.

]]> Cinnamon Roll French Toast https://www.tasteofhome.com/recipes/cinnamon-roll-french-toast/ Fri, 31 Jan 2025 16:37:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085273

Ingredients

  • 1 can (12.4 ounces) refrigerated cinnamon rolls with icing
  • 2 large eggs, room temperature
  • 2/3 cup whole milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Butter and maple syrup
Text Ingredients

Directions

  1. Bake cinnamon rolls according to package directions; set icing aside. Let cinnamon rolls cool; slice each in half horizontally.
  2. Heat a large skillet over medium heat. Coat with cooking spray.
  3. In a shallow bowl, whisk together eggs, milk, sugar, vanilla extract and cinnamon. Working in batches, dip each cinnamon roll half in egg/milk mixture, 30 seconds per side; transfer to hot skillet. Cook 2-3 minutes per side or until golden brown.
  4. Serve immediately with butter, maple syrup and reserved icing, as desired.

Nutrition Facts

2 pieces: 184 calories, 7g fat (2g saturated fat), 49mg cholesterol, 369mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein.

]]> Butterfinger Cake https://www.tasteofhome.com/recipes/butterfinger-cake/ Fri, 31 Jan 2025 06:53:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088665

Ingredients

  • 1 package (13-1/4 ounces) chocolate cake mix
  • 1 jar (12-1/4 ounces) caramel sundae syrup
  • 1 cup sweetened condensed milk
  • 1/4 cup confectioners' sugar
  • 2 tablespoons creamy peanut butter
  • 1-1/2 cups heavy whipping cream
  • 3 Butterfinger candy bars, chopped
Text Ingredients

Directions

  1. Preheat oven to 350°. Bake cake according to package directions for a 13x9-in. cake. Let cool 5 minutes. Use the end of a wooden spoon to poke holes 1 inch apart throughout cake. Pour caramel sundae syrup and sweetened condensed milk over cake; set aside to cool completely.
  2. Place confectioners' sugar and peanut butter in a large bowl. Beat on medium speed until combined, 1-2 minutes. Reduce mixer speed to low; slowly add cream. Bring mixer speed up to medium-high, beating until stiff peaks form. Spread over cooled cake. Cover; refrigerate at least 2 hours or overnight. Sprinkle with chopped candy bars before serving.

Nutrition Facts

1 piece: 397 calories, 15g fat (9g saturated fat), 34mg cholesterol, 345mg sodium, 64g carbohydrate (47g sugars, 0 fiber), 5g protein.

]]> Cinnamon Roll French Toast Casserole https://www.tasteofhome.com/recipes/cinnamon-roll-french-toast-casserole/ Thu, 23 Jan 2025 06:49:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105171

Ingredients

  • 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing
  • 10 tablespoons unsalted butter, melted, divided
  • 4 large eggs, room temperature
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
Text Ingredients

Directions

  1. Preheat oven to 375°. Set aside the cinnamon roll icing from the packaged dough.
  2. Cut prepared cinnamon roll dough into quarters. Brush 4 tablespoons melted butter onto the bottom and sides of a 13x9-in. baking dish. Add the cinnamon roll dough pieces.
  3. In a large mixing bowl, beat eggs, heavy cream, vanilla and cinnamon together. Pour evenly over the cinnamon roll dough pieces.
  4. In a small bowl, combine flour, brown sugar, sugar, salt and remaining 6 tablespoons butter. Gently mix until dry ingredients are moist and clump into large pieces.
  5. Evenly crumble streusel over the top of the casserole, then drizzle with 2 tablespoons maple syrup. Bake 25-30 minutes until cinnamon roll pieces are fully baked, eggs are set, and the streusel topping is lightly golden.
  6. Remove promptly; let cool 15-20 minutes. Drizzle the top of the casserole with reserved cinnamon roll icing; cut into squares. Serve warm.

Nutrition Facts

1 piece.: 614 calories, 27g fat (13g saturated fat), 118mg cholesterol, 807mg sodium, 85g carbohydrate (42g sugars, 2g fiber), 9g protein.

]]> Butter Pecan Cookie Bars with Penuche Drizzle https://www.tasteofhome.com/recipes/butter-pecan-cookie-bars-with-penuche-drizzle/ Fri, 17 Jan 2025 20:37:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098348

Ingredients

  • 2 cups packed dark brown sugar
  • 1/2 cup butter, melted
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, divided
  • ICING:
  • 3 tablespoons butter
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon 2% milk
  • 1/2 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in eggs, then vanilla. In another bowl, whisk flour and salt; gradually beat into sugar mixture. Stir in 3/4 cup pecans. Pour into a greased 13x9-in. baking pan; sprinkle with remaining 1/4 cup pecans.
  2. Bake until a toothpick inserted in center comes out clean (do not overbake). Cool completely in pan on a wire rack.
  3. For icing, in a small saucepan, melt butter over low heat. Stir in brown sugar; cook and stir 30 seconds. Add milk; cook and stir 30 seconds. Remove from heat; whisk in confectioners' sugar until smooth. Immediately drizzle over bars; let stand until set. Cut into bars.

Nutrition Facts

1 bar: 212 calories, 9g fat (4g saturated fat), 30mg cholesterol, 103mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 2g protein.

]]> Cheesy Bacon and Grits Casserole https://www.tasteofhome.com/recipes/cheesy-bacon-and-grits-casserole/ Fri, 17 Jan 2025 20:37:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098328

Ingredients

  • 6 bacon strips, chopped
  • 3 cups water
  • 1 cup 2% milk
  • 3/4 teaspoon salt
  • 1 cup uncooked old-fashioned grits
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 2 large eggs, lightly beaten
  • 1 cup fresh or frozen corn, thawed
  • 1/4 teaspoon pepper
  • Sliced avocado, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
  3. Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let casserole stand for 10 minutes before serving. If desired, serve with avocado.

Nutrition Facts

3/4 cup: 261 calories, 13g fat (8g saturated fat), 81mg cholesterol, 534mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 13g protein.

]]> Decadent Spinach-Stuffed Shells https://www.tasteofhome.com/recipes/decadent-spinach-stuffed-shells/ Fri, 17 Jan 2025 20:34:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099167

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup roasted garlic Alfredo sauce
  • Dash salt
  • Dash pepper
  • Dash crushed red pepper flakes, optional
  • 2 cups shredded Italian cheese blend
  • 1/2 cup grated Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup finely chopped water-packed artichoke hearts
  • 1/4 cup finely chopped roasted sweet red pepper
  • Additional Parmesan cheese, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
  2. Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into pasta shells. Arrange in prepared baking dish.
  3. Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts

3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.

]]> French-Fry Bake https://www.tasteofhome.com/recipes/french-fry-bake/ Fri, 17 Jan 2025 20:33:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099036

Ingredients

  • 1/3 cup butter, cubed
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup all-purpose flour
  • 3 cups 2% milk
  • 1 medium carrot, shredded
  • 1 cup shredded cheddar cheese, divided
  • 1/3 cup diced pimientos, drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (32 ounces) frozen french-fried potatoes
Text Ingredients

Directions

  1. Preheat oven to 375°. In a Dutch oven, heat butter over medium heat. Add onion and green pepper; cook and stir until tender, 3-4 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
  2. Stir in carrot, 1/2 cup cheese, pimientos, salt and pepper until cheese is melted. Remove from heat. Place french-fried potatoes in a greased 13x9-in. baking dish; pour sauce over top. Bake, uncovered, until bubbly, 30 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 3-5 minutes longer.

Nutrition Facts

3/4 cup: 257 calories, 13g fat (7g saturated fat), 28mg cholesterol, 540mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 7g protein.

]]> Apple Brandy Pecan Cake https://www.tasteofhome.com/recipes/apple-brandy-pecan-cake/ Fri, 17 Jan 2025 20:33:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099026

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 large eggs, room temperature
  • 2 cups unsweetened applesauce
  • 2 tablespoons apple brandy
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3 medium tart apples, peeled, cored and chopped (about 3 cups)
  • 1 cup finely chopped pecans
  • Hot caramel ice cream topping, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Lightly grease a 13x9-in. baking pan.
  2. In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.

Nutrition Facts

1 piece: 223 calories, 10g fat (4g saturated fat), 40mg cholesterol, 201mg sodium, 31g carbohydrate (15g sugars, 2g fiber), 4g protein.

]]> Over-the-Border Shrimp Enchiladas https://www.tasteofhome.com/recipes/over-the-border-shrimp-enchiladas/ Fri, 17 Jan 2025 20:31:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098931

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 8 flour tortillas (8 inches), warmed
  • 1-1/2 cups chunky salsa
  • 1-1/2 cups shredded Monterey Jack cheese
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
  2. Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with parsley if desired.

Nutrition Facts

1 enchilada: 417 calories, 23g fat (11g saturated fat), 102mg cholesterol, 809mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 19g protein.

]]> Garden-Stuffed Zucchini Boats https://www.tasteofhome.com/recipes/garden-stuffed-zucchini-boats/ Fri, 17 Jan 2025 20:29:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098794

Ingredients

  • 3 medium zucchini
  • 3/4 pound ground beef
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1-1/2 cups water, divided
  • 3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
  • 1/2 cup chopped roasted sweet red peppers
  • 1/3 cup chopped fresh mushrooms
  • 1/4 cup uncooked ditalini or other small pasta
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded Italian cheese blend, divided
  • Pasta sauce, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
  2. Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese.
  3. Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining 1/2 cup water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining 1/4 cup cheese blend. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

Nutrition Facts

2 stuffed zucchini halves: 489 calories, 24g fat (12g saturated fat), 103mg cholesterol, 992mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 36g protein.

]]> Maple Bacon French Toast Bake https://www.tasteofhome.com/recipes/maple-bacon-french-toast-bake/ Fri, 17 Jan 2025 20:28:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098727

Ingredients

  • 8 cups cubed bread
  • 8 large eggs
  • 2 cups 2% milk
  • 1/2 cup packed brown sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 pound bacon strips, cooked and crumbled
Text Ingredients

Directions

  1. Place bread in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight.
  2. Remove casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts

1 piece: 256 calories, 10g fat (3g saturated fat), 141mg cholesterol, 426mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 12g protein.

]]> The Best Cheesy Scalloped Potatoes https://www.tasteofhome.com/recipes/the-best-cheesy-scalloped-potatoes/ Fri, 17 Jan 2025 20:27:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099324 Taste Recipes Prep Cook]]>

Ingredients

  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
  • 1 block (4 ounces) Monterey Jack cheese, shredded
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 3/4 cup dry bread crumbs
  • Minced chives, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
  2. Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
  3. Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

Cheesy Scalloped Potatoes Tips

How thinly should you cut the potatoes for scalloped potatoes?

Russets are the best type of potato to use in this recipe because their high starch content helps keep the cheese sauce smooth. Use a mandoline to get equal slices—ideally, each slice will be about 1/8-in. thick. You could use a knife instead, but be extra careful!

How do you make homemade bread crumbs for cheesy scalloped potatoes?

If you would rather make the bread crumbs from scratch, tear 3-4 slices of day-old bread into pieces. Preheat the oven to 350°F, then pulse the bread in a covered food processor until coarse crumbs form. Spread them in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, about 15-20 minutes. Remove from the pan and cool until you're ready to top the cheesy scalloped potatoes with them. Here are more tips on how to make homemade bread crumbs.

How else can you cook cheesy scalloped potatoes?

If you'd rather save the oven for another dish, make these cheesy scalloped potatoes in the slow cooker. Simmer the cheesy potato mixture for an additional 5-10 minutes, stirring frequently. Then, instead of transferring the potato mixture to a baking dish, put them in a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid, then cover and cook on high for 2 hours. Remove the lid and paper towels, then sprinkle the potatoes with bread crumbs. Let stand 15 minutes and, if desired, sprinkle with chives.

Can you freeze cheesy scalloped potatoes?

You can definitely freeze cheesy scalloped potatoes if you'd prefer to save them for another time. Simmer the cheesy potato mixture for an additional 5-10 minutes on the stovetop, stirring frequently. Transfer the mixture to a greased 13x9-in. baking dish, then let them cool before you cover and freeze. When ready to prepare, partially thaw in the fridge overnight. Remove from the fridge about 30 minutes before baking. Preheat the oven to 350°F, then bake as directed, increasing the initial time to 1 hour and 15 minutes. Top with bread crumbs, then return to the oven and bake for another 10-15 minutes. Let stand 15 minutes before serving. If you liked this cheesy scalloped potatoes recipe, be sure to try more of our Russet potato recipes.

—Lauren Pahmeier, Taste Recipes Associate Editor

Nutrition Facts

3/4 cup: 378 calories, 22g fat (13g saturated fat), 61mg cholesterol, 646mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 15g protein.

]]> Cheddar and Chive Mashed Potatoes https://www.tasteofhome.com/recipes/cheddar-and-chive-mashed-potatoes/ Fri, 17 Jan 2025 20:26:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099294

Ingredients

  • 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
  • 1 cup butter, cubed
  • 1 cup sour cream
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh chives
  • TOPPINGS:
  • 1 cup shredded cheddar cheese
  • 1 can (6 ounces) french-fried onions
Text Ingredients

Directions

  1. Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.
  2. Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives.
  3. Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Test Kitchen Tip Take care not to overbeat the potatoes; they'll go from whipped to gluey.

Nutrition Facts

3/4 cup: 474 calories, 32g fat (18g saturated fat), 70mg cholesterol, 693mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 11g protein.

]]> Sausage-Vegetable Egg Bake https://www.tasteofhome.com/recipes/sausage-vegetable-egg-bake/ Fri, 17 Jan 2025 20:25:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099252

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1 tablespoon butter
  • 3/4 pound sliced fresh mushrooms
  • 3 cups thinly sliced Swiss chard
  • 1/4 cup white wine
  • 3 garlic cloves, minced
  • 9 large eggs
  • 1-1/4 cups 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan or shredded fontina cheese
  • Minced fresh parsley
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
  2. In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish.
  3. In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
  4. Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

Nutrition Facts

1 piece: 248 calories, 15g fat (6g saturated fat), 253mg cholesterol, 640mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 21g protein.

]]> Enchilada Casserole with Chicken https://www.tasteofhome.com/recipes/enchilada-casserole-with-chicken/ Fri, 17 Jan 2025 20:25:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099232

Ingredients

  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups (16 ounces) sour cream
  • 1 bunch green onions, chopped
  • 1 can (4 ounces) chopped green chiles
  • 8 flour tortillas (8 inches)
  • 3 cups shredded cooked chicken breast
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • Optional: Chopped tomatoes, sliced black olives, green onions and sour cream
Text Ingredients

Directions

  1. Preheat oven to 350°.
  2. Combine soups, sour cream, green onions and green chiles in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
  3. Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
  4. Bake, uncovered, for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.

Nutrition Facts

1 piece: 391 calories, 21g fat (10g saturated fat), 82mg cholesterol, 777mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.

]]> Make-Ahead Creamy Potatoes https://www.tasteofhome.com/recipes/make-ahead-creamy-potatoes/ Fri, 17 Jan 2025 20:25:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099220

Ingredients

  • 5 pounds potatoes (about 6 large)
  • 1/2 cup butter, divided
  • 1/2 cup chopped fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk or half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 2 cups shredded sharp cheddar cheese
  • 2 cups sour cream
  • 1 medium onion, chopped
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain.
  2. Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
  3. Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
  4. Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.

Nutrition Facts

3/4 cup: 283 calories, 16g fat (11g saturated fat), 52mg cholesterol, 345mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 8g protein.

]]> Beefy Noodle Casserole https://www.tasteofhome.com/recipes/beefy-noodle-casserole/ Fri, 17 Jan 2025 20:25:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099218

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 pound ground beef
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 3 ounces cream cheese, softened
  • 3 green onions, chopped
  • 1 cup shredded cheddar cheese
Text Ingredients

Directions

  1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
  3. Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
  4. Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 506 calories, 27g fat (15g saturated fat), 107mg cholesterol, 745mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 27g protein.

]]> Sunrise Sausage Enchiladas https://www.tasteofhome.com/recipes/sunrise-sausage-enchiladas/ Fri, 17 Jan 2025 20:22:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103556

Ingredients

  • 1 pound bulk pork sausage
  • 2 tablespoons canola oil
  • 7 cups frozen shredded hash brown potatoes, thawed (20 ounces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 can (4 ounces) chopped green chiles
  • 2 cups shredded cheddar cheese, divided
  • 10 flour tortillas (6 inches)
  • 2 cans (10 ounces each) green enchilada sauce
  • Optional toppings: Chopped red onion, chopped sweet red pepper and chopped fresh cilantro
Text Ingredients

Directions

  1. In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings.
  2. In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese.
  3. Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight.
  4. Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until lightly browned and heated through, an additional 10-15 minutes. Serve with desired toppings.

Nutrition Facts

1 enchilada: 398 calories, 25g fat (9g saturated fat), 48mg cholesterol, 1116mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 14g protein.

]]> Yummy Cookie Bars https://www.tasteofhome.com/recipes/yummy-cookie-bars/ Fri, 17 Jan 2025 20:20:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103402

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/2 cup butter, cubed
  • 1/2 cup milk chocolate chips
  • 1/2 cup peanut butter chips
  • 1 can (14 ounces) sweetened condensed milk
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, oil and eggs. Press half of dough into a greased 13x9-in. baking pan.
  2. In a small microwave-safe bowl, melt butter and chips; stir until smooth. Stir in milk. Pour over crust. Drop remaining dough by teaspoonfuls over the top.
  3. Bake until edges are golden brown, 25-30 minutes. Cool completely on a wire rack before cutting into bars.

Nutrition Facts

1 bar: 261 calories, 14g fat (5g saturated fat), 34mg cholesterol, 211mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 4g protein.

]]> Pear-Blackberry Crisp https://www.tasteofhome.com/recipes/pear-blackberry-crisp/ Fri, 17 Jan 2025 20:19:52 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103394

Ingredients

  • 10 medium pears (about 4 pounds), peeled and sliced
  • 2 cups fresh or frozen blackberries
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • TOPPING:
  • 1-1/3 cups all-purpose flour
  • 1-1/3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
Text Ingredients

Directions

  1. Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish.
  2. In a bowl, mix first 5 topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

Nutrition Facts

1 serving: 415 calories, 16g fat (10g saturated fat), 41mg cholesterol, 228mg sodium, 67g carbohydrate (39g sugars, 7g fiber), 4g protein.

]]> Deluxe Pizza Casserole https://www.tasteofhome.com/recipes/deluxe-pizza-casserole/ Fri, 17 Jan 2025 20:19:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103362

Ingredients

  • 3 cups uncooked spiral pasta
  • 1 pound ground beef
  • 1/2 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 jar (24 ounces) meatless pasta sauce
  • 1 can (15 ounces) pizza sauce
  • 1 teaspoon brown sugar
  • 2 cups shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1/4 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain. Meanwhile, in a Dutch oven, cook and crumble beef and sausage with onion and pepper over medium-high heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
  2. Stir in pasta sauce, pizza sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in pasta. Transfer to a greased 13x9-in. baking dish. Top with mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese.
  3. Bake, uncovered, until lightly browned and cheese is melted, 20-25 minutes.

Nutrition Facts

1 serving: 346 calories, 17g fat (7g saturated fat), 55mg cholesterol, 797mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 20g protein.

]]> Cranberry-Apple French Toast https://www.tasteofhome.com/recipes/cranberry-apple-french-toast/ Fri, 17 Jan 2025 20:19:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103354

Ingredients

  • 2/3 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup unsalted butter, melted
  • 1/4 teaspoon ground nutmeg
  • 3 teaspoons ground cinnamon, divided
  • 3 medium Granny Smith apples, peeled and thinly sliced
  • 1/2 cup dried cranberries
  • 6 large eggs
  • 1-1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 loaf (1 pound) challah or egg bread, cut into 1-inch slices
Text Ingredients

Directions

  1. Mix first 4 ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish.
  2. In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight.
  3. Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 295 calories, 10g fat (4g saturated fat), 126mg cholesterol, 197mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 8g protein.

]]> Creamy Strawberry French Toast Bake https://www.tasteofhome.com/recipes/creamy-strawberry-french-toast-bake/ Fri, 17 Jan 2025 20:18:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103296

Ingredients

  • 3 cups sliced fresh strawberries, divided
  • 2 tablespoons sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon grated orange zest
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 1 loaf (1 pound) cinnamon bread, cut into 1-in. pieces
  • 5 large eggs
  • 1 cup half-and-half cream
  • Sweetened whipped cream
Text Ingredients

Directions

  1. Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight.
  2. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining 1 cup strawberries.

Nutrition Facts

1 piece: 431 calories, 21g fat (10g saturated fat), 160mg cholesterol, 382mg sodium, 47g carbohydrate (24g sugars, 5g fiber), 13g protein.

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