Cooking With Paula Deen-July 2020 PDF

QUICK & EASY SIDES | MAKE-AHEAD DESSERTS | HEARTY DINNERS
13 9DISHES
Paula Deenn s
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Tomato Pie Casserole page 24
A NEW SUMMER FAVORITE
PAULA DEEN’S
13x9 DISHES 2020
$12.99US $15.99CAN
54
CHICKEN BACON MEATY SPINACH PULL-APART
RANCH CASSEROLE RAVIOLI BAKE GARLIC BREAD
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DISPLAY UNTIL AUGUST 10, 2020
NTENTS
CO
7
Casseroles
Filling all-in-one suppers
33
Mains & Sides
Mix and match to make a meal
49
Breads
Sweet and savory bakes
61
Breakfast
Tasty ways to start your day
75
Desserts
Sweet surprises
A Note from Paula
Plenty to Go Around
y favorite way to spend time is by
M gathering my loved ones for some
Photo by Matt Armendariz
fun, food, and lots of laughs. It’s no surprise

that food is the key to keeping family bonds
strong and friendships nourished. Over the
years, I’ve realized that I always come back to
one thing when I need to cook up breakfast,
lunch, or dinner for a crowd: a 13x9-inch pan.
From starters to dessert and everything in
between, these reliable pans are big enough
to hold all the tasty dishes you’d want to serve
your nearest and dearest. And you can’t beat
the convenience of cooking, transporting,
and serving out of one pan. And of course,
you can make more than just casseroles in a
13x9-inch dish—but don’t worry, this issue
has plenty of those, too!
I’ve got y’all covered with the best of the
best to serve in this go-to pan. At my family
dinners, some of the crowd favorites are
baked beans, buttery dinner rolls, and juicy
pork chops, so I made sure you’d have more
than enough to go around. But that doesn’t
mean breakfast can’t be just as bountiful
for weekend get-togethers. Once you see
how easy they are to prepare, you’ll want to
cozy up to all the delicious savory and sweet
breakfast options within this issue.
And don’t think I’ve forgotten the best
part of any meal: dessert! I’m sharing lots
of creamy no-bake treats, fruity cobblers,
indulgent brownies, and moist cakes for your
good ole 13x9s.
The best part about food is that is brings
us together. And with this versatile pan and
plenty of recipes to fill it with, you’ll spend
more time enjoying precious moments with
your family and friends.
Love and Best Dishes,
3 PAULA DEEN’S 13x9 DISHES

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13 9DISHES
Paula Deen s
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Savory Summer
Vegetable Cobbler
page 17
CHAPTER
Casseroles
Feed your crowd with these hearty one-dish wonders
PAULA DEEN’S 13x9 DISHES 8

Casseroles
Southwestern Sweet Potato

Shepherd’s Pie
Makes 6 to 8 servings
2 pounds sweet potatoes, peeled high heat. Reduce heat to medium-low;

and diced cook until fork-tender, 15 to 20 minutes.
5½ teaspoons kosher salt, divided Drain well, and return to pot. Using a
½ cup whole milk potato masher, mash potatoes to desired
4 tablespoons unsalted butter, divided consistency. Stir in milk, 3 tablespoons
1¾ teaspoons ground black pepper, butter, 1½ teaspoons salt, and ¾ teaspoon
divided black pepper.
1 pound ground chuck 3. In a large saucepan, heat remaining
2 tablespoons all-purpose flour 1 tablespoon butter over medium-high
2 teaspoons chili powder heat. Add beef, flour, chili powder, cumin,
1 teaspoon ground cumin remaining 2 teaspoons salt, and remaining
1 medium yellow bell pepper, seeded 1 teaspoon black pepper; cook, stirring
and chopped frequently, until beef is browned, about
1 small yellow onion, chopped 5 minutes. Add bell pepper and onion;
1 (15-ounce) can black beans, rinsed cook until tender, about 5 minutes.
and drained Remove from heat; stir in beans, tomatoes,
1 (15-ounce) can fire-roasted diced and cilantro. Spoon beef mixture into a
tomatoes, drained 13x9-inch baking dish.
1 tablespoon chopped fresh cilantro Top with sweet potato mixture.
½ cup shredded Monterey Jack cheese 4. Bake for 20 minutes. Increase oven
Garnish: chopped fresh cilantro temperature to broil. Sprinkle cheese onto
casserole, and broil until cheese is golden
1. Preheat oven to 400°. brown, about 5 minutes. Let stand for
2. In a medium Dutch oven, bring 10 minutes before serving. Garnish with
potatoes, 2 teaspoons salt, and water to cilantro, if desired.
cover by 1 inch to a boil over medium-

MEATY SPINACH RAVIOLI
BAKE
1 teaspoon vegetable oil

½ pound ground sirloin
2 plum tomatoes, diced
1 small yellow onion, minced
1 clove garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 (24-ounce) jar tomato and basil
pasta sauce
¼ cup chopped fresh parsley
1 (5-ounce) bag fresh baby
spinach, roughly chopped
1 (8-ounce) package shredded
Italian cheese blend
1 (24-ounce) package frozen
cheese ravioli
Garnish: chopped fresh parsley
1. Preheat oven to 375°. Spray a 13x9-

inch baking dish with cooking spray.
2. In a small Dutch oven, heat oil over
medium-high heat. Add beef; cook
until browned and crumbly, about
5 minutes. Stir in tomatoes, onion,
garlic, salt, and all pepper; cook until
vegetables are tender, about 5 minutes.
Stir in pasta sauce and parsley, and
cook until heated through.
3. In bottom of prepared pan, spread
one-third of sauce. Top with half of
spinach, ½ cup cheese, and half of
ravioli; repeat layers once. Top with
remaining sauce and remaining cheese.
4. Bake until pasta is tender, 30 to
35 minutes. Let stand for 10 minutes
before serving. Garnish with parsley,
if desired.
½ teaspoon ground black pepper 5. Add garlic to drippings; cook for
CHICKEN BACON RANCH ¼ teaspoon ground red pepper 30 seconds. Gradually whisk in cream,
CASSEROLE 3 cups shredded cooked chicken and bring to a low boil; cook until
Makes 6 to 8 servings ½ cup chopped fresh parsley slightly thickened, about 3 minutes.
Garnish: chopped fresh parsley Add ½ cup cheese, ranch seasoning,
1 (32-ounce) bag frozen diced hash salt, and all pepper, whisking until
browns, thawed 1. Preheat oven to 375°. Spray a 13x9- cheese is melted. Stir cream sauce,
6 slices thick-cut bacon, chopped inch baking dish with cooking spray. chicken, parsley, and half of bacon
3 cloves garlic, minced 2. In prepared pan, place hash browns. into hash browns until well combined.
2 cups heavy whipping cream 3. Bake for 15 minutes. Sprinkle with remaining 1 cup cheese
1½ cups shredded Mexican cheese 4. In a large skillet, cook bacon over and remaining bacon.
blend, divided medium heat until crisp, 6 to 8 minutes. 6. Bake until golden brown and bubbly,
1 (1-ounce) package ranch Remove bacon using a slotted spoon, about 25 minutes. Let stand for
seasoning mix and let drain on paper towels, reserving 5 minutes before serving. Garnish with
1 teaspoon kosher salt 1 tablespoon drippings in skillet. parsley, if desired.
Casseroles
Beef and Caramelized Onion

Pot Pie
3 cups chopped peeled Yukon gold for 1 minute. Gradually stir in broth; cook,
potatoes (about 1 pound) stirring constantly, until thickened, about
1½ cups coarsely chopped carrots 10 minutes. Stir in potatoes, carrots,
6 tablespoons olive oil, divided onion, steak, and rosemary; cook just until
4 cups chopped sweet onion (about mixture comes to a low boil. Pour into
1 pound) prepared pan.
5 cups cubed top sirloin steak (about 7. On a lightly floured surface, roll
2½ pounds) Cornmeal Buttermilk Piecrust into a
1 teaspoon kosher salt 14x10-inch rectangle. Place on mixture in
1 teaspoon ground black pepper pan; fold excess dough under, and crimp as
½ cup unsalted butter desired. Cut decorative slits in dough to let
½ cup all-purpose flour steam escape.
1 (32-ounce) container beef broth 8. In a small bowl, whisk together egg and
1 tablespoon chopped fresh rosemary 1 tablespoon water; brush crust with egg
½ recipe Cornmeal Buttermilk Piecrust wash.
(recipe follows) 9. Bake until crust is golden brown and
1 large egg filling is bubbly, 20 to 25 minutes. Let
1 tablespoon water stand for 10 minutes before serving.
1. Preheat oven to 375°. Spray a 13x9-inch Cornmeal Buttermilk Piecrust

baking dish with cooking spray. Makes 2 (14x10-inch) piecrusts
2. In a large Dutch oven, bring potatoes
and water to cover to a boil over medium- 2 cups all-purpose flour
high heat. Reduce heat, and simmer until ½ cup self-rising yellow cornmeal mix
tender, about 15 minutes, adding carrots ½ teaspoon kosher salt
during last 5 minutes. Drain well, and ¼ teaspoon ground black pepper
transfer to a large bowl. 1 cup cold unsalted butter, cut into
3. In same pot, heat 2 tablespoons oil over ½-inch pieces
medium heat. Add onion; cook, stirring ½ cup cold whole buttermilk
occasionally, until golden brown, about
15 minutes. Transfer to a medium bowl. 1. In the work bowl of a food processor,
4. In same pot, heat 2 tablespoons oil over place flour, cornmeal mix, salt, and
medium-high heat. pepper; pulse until combined. Add cold
5. Sprinkle steak all over with salt and butter; pulse until mixture is crumbly.
pepper. Add half of steak to pot, and cook With processor running, add buttermilk
until browned, 2 to 3 minutes per side. in a slow, steady stream just until dough
Transfer to another medium bowl. Repeat comes together.
procedure with remaining 2 tablespoons 2. Turn out dough onto a very lightly
oil and remaining steak. floured surface, and divide in half. Shape
6. In same pot, melt butter over medium each portion into a disk, and wrap
heat. Add flour; cook, stirring constantly, individually in plastic wrap. Refrigerate
for at least 1 hour.

CHICKEN CAPRESE salt, black pepper, and red pepper. Pour 2 teaspoons kosher salt
CASSEROLE into prepared pan. Top with remaining 1 teaspoon ground black pepper
Makes 6 to 8 servings ½ cup cheese and remaining ½ cup Garnish: chopped fresh parsley
tomatoes.
1 rotisserie chicken, meat 3. Bake until golden brown and bubbly, 1. Preheat oven to 350°. Spray a 13x9-
shredded, skin and bones about 30 minutes. Let stand for inch baking dish with cooking spray.
discarded 10 minutes before serving. Garnish 2. In prepared pan, place one-third of
1 (16-ounce) box penne pasta, with basil and red pepper, if desired. potatoes in an even layer. Layer with
cooked according to package ½ cup ham, 1 cup broccoli, and ½ cup
directions HAM AND CHEESE POTATO mozzarella. Repeat layers once. Top
1 (15-ounce) jar Alfredo sauce BAKE with remaining potatoes, remaining
2 cups chopped fresh mozzarella Makes 4 to 6 servings ½ cup ham, and remaining ½ cup
cheese, divided mozzarella. Sprinkle with Colby-Jack
2 cups halved cherry tomatoes, 4 large russet potatoes, peeled and and parsley.
divided sliced lengthwise ¼ inch thick 3. In a small saucepan, melt butter
1 cup heavy whipping cream 1½ cups diced ham, divided over medium-high heat. Add onion;
¼ cup chopped fresh basil 2 cups broccoli florets, divided cook, stirring occasionally, until tender,
1 clove garlic, minced 1½ cups shredded mozzarella about 5 minutes. Add garlic; cook until
1¼ teaspoons kosher salt cheese, divided fragrant, about 1 minute. Add cream,
½ teaspoon ground black pepper ½ cup shredded Colby-Jack cheese milk, eggs, salt, and pepper, stirring
½ teaspoon crushed red pepper blend until combined. Pour over potato
Garnish: chopped fresh basil, crushed ¼ cup chopped fresh parsley mixture. Cover with foil.
red pepper 2 tablespoons unsalted butter 4. Bake for 30 minutes. Uncover and
1 small yellow onion, chopped bake until tender, about 20 minutes
1. Preheat oven to 425°. Spray a 13x9- 1 clove garlic, minced more. Increase oven temperature to
inch baking dish with cooking spray. 1½ cups heavy whipping cream broil. Broil until golden brown, about
2. In a large bowl, stir together chicken, 1 cup whole milk 5 minutes. Let cool for 5 minutes.
pasta, Alfredo sauce, 1½ cups cheese, 2 large eggs Garnish with parsley, if desired.
1½ cups tomatoes, cream, basil, garlic,
Casseroles
Savory Summer Vegetable Cobbler

Filling: 1. Preheat oven to 400°.

4 medium zucchini, sliced 2. For filling: In a 13x9-inch baking dish,
1 pint grape tomatoes combine zucchini, tomatoes, sweet
1 small red sweet pepper, sliced pepper, onion, and garlic.
1 small Vidalia onion, sliced 3. Bake, stirring occasionally, until
2 cloves garlic, minced zucchini is crisp-tender, 10 to 12 minutes.
3 tablespoons butter Pour off any excess liquid.
¼ cup all-purpose flour 4. Meanwhile, in a medium saucepan, melt
2 cups whole milk butter over medium heat. Whisk in flour;
2 teaspoons chopped fresh thyme cook for 1 minute. Whisk in milk, thyme,
½ teaspoon kosher salt salt, and red pepper; cook until thickened.
¼ teaspoon ground red pepper Stir in Parmesan and basil; stir sauce into
½ cup grated Parmesan cheese vegetables in pan.
¼ cup chopped fresh basil 5. Bake for 10 minutes.
6. Meanwhile, for topping: In a medium
Topping: bowl, whisk together flour, baking powder,
2 cups all-purpose flour salt, and baking soda. Using a pastry
2 teaspoons baking powder blender or 2 forks, cut in cold butter until
¾ teaspoon kosher salt mixture is crumbly; stir in Cheddar and
¼ teaspoon baking soda basil. Stir in milk just until moistened.
6 tablespoons cold unsalted butter, 7. Turn out dough onto a lightly floured
cubed surface, and knead 4 to 5 times. Pat dough
½ cup shredded sharp Cheddar cheese to 1-inch thickness. Using a 2½-inch
3 tablespoons minced fresh basil round cutter, cut 8 rounds, rerolling scraps
¾ cup whole milk as needed. Place biscuits on hot filling.
8. Bake until biscuits are golden brown
and filling is bubbly, 18 to 20 minutes
more. Let cool for 15 minutes before
serving.

Casseroles
Chicken Parmesan Lasagna

1 (22-ounce) package frozen lightly 3. In a medium bowl, stir together crushed

breaded chicken breast cutlets* tomatoes and pasta sauce.
1 (28-ounce) can crushed tomatoes 4. In another medium bowl, whisk
1 (24-ounce) jar fire-roasted tomato together ricotta, eggs, oregano, basil, salt,
and garlic pasta sauce garlic powder, and pepper.
2 (15-ounce) containers whole-milk 5. In bottom of prepared pan, spread
ricotta cheese ½ cup tomato mixture. Arrange 4 noodles
2 large eggs on tomato mixture. Spread one-third of
2 tablespoons chopped fresh oregano ricotta mixture onto noodles. Sprinkle
2 tablespoons chopped fresh basil with one-third of chicken and 1 cup
1¼ teaspoons salt cheese blend. Drizzle with about 1½ cups
1 teaspoon garlic powder tomato mixture. Repeat layers twice; top
½ teaspoon ground black pepper with remaining 4 noodles and remaining
16 lasagna noodles, cooked according tomato sauce. Spray a sheet of foil with
to package directions cooking spray; cover lasagna with foil,
4 cups shredded Italian cheese blend, spray side down.
divided 6. Bake until hot and bubbly, about 1 hour.
1½ cups shredded whole-milk Uncover; sprinkle with mozzarella, bread
mozzarella cheese crumbs, and remaining 1 cup cheese
¼ cup panko (Japanese bread crumbs) blend. Increase oven temperature to broil.
Garnish: chopped fresh basil 7. Broil on middle rack of oven until
cheese is melted and bread crumbs are
1. Cook chicken according to package lightly browned, about 1½ minutes. Let
directions for oven method. Let cool stand for 20 minutes before serving.
slightly; coarsely chop. Garnish with basil, if desired.
2. Preheat oven to 350°. Spray a 13x9-inch
broiler-safe baking dish with cooking *We used Perdue Simply Smart Lightly
spray. Breaded Chicken Breast Cutlets.

remaining 1¼ teaspoons salt, and
remaining ¾ teaspoon black pepper.
Cover and bring to a boil. Uncover and
cook, whisking frequently, until sauce is
slightly thickened, about 10 minutes.
5. In a large bowl, combine turkey,
mushroom sauce, and linguine, tossing
until coated and well combined.
Transfer to prepared pan. Sprinkle
with cheese and almonds. Spray with
cooking spray.
6. Bake until top is golden brown and
sauce is bubbly, about 25 minutes. Let
stand for 10 minutes before serving.
SHRIMP AND ARTICHOKE

CASSEROLE
1 (10.5-ounce) can cream of

mushroom soup
1 (10-ounce) container refrigerated
Alfredo sauce*
2 tablespoons sherry vinegar
1 tablespoon Worcestershire sauce
¼ teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
1⁄8 teaspoon ground black pepper
1 pound medium fresh shrimp,
peeled and deveined
1 (16-ounce) box cavatappi pasta,
TURKEY TETRAZZINI 1 cup grated Parmesan cheese cooked according to package
Makes 6 to 8 servings 1 cup sliced almonds directions
1 (14-ounce) can quartered
5 tablespoons light butter, divided 1. Preheat oven to 350°. Lightly spray artichoke hearts, drained
2 pounds turkey tenderloins a 13x9-inch baking dish with cooking ½ cup chopped fresh parsley
2¼ teaspoons salt, divided spray. ½ cup shredded Parmesan cheese
1¼ teaspoons ground black pepper, 2. In a large skillet, melt 2 tablespoons Garnish: chopped fresh parsley
divided butter over medium heat.
2 (8-ounce) packages sliced fresh 3. Sprinkle turkey all over with 1. Preheat oven to 400°. Spray a 13x9-
mushrooms 1 teaspoon salt and ½ teaspoon black inch baking dish with cooking spray.
1 large Vidalia onion, finely pepper. Add turkey to skillet; cook until 2. In a large bowl, whisk together soup,
chopped browned, 10 to 12 minutes. Remove Alfredo sauce, vinegar, Worcestershire,
1 red bell pepper, chopped from skillet, and chop. lemon zest and juice, salt, and pepper.
5 cloves garlic, minced 4. In same skillet, melt remaining Stir in shrimp, pasta, artichoke
1 tablespoon chopped fresh thyme 3 tablespoons butter over medium- hearts, and parsley. Pour mixture into
1⁄3 cup all-purpose flour high heat. Add mushrooms; cook until prepared pan. Sprinkle with cheese.
3 cups 2% reduced-fat milk, room liquid evaporates and mushrooms are 3. Bake until shrimp are cooked
temperature pale golden, about 8 minutes. Add through and sauce is bubbly, about
1 cup light sour cream onion, bell pepper, garlic, and thyme; 25 minutes. Let stand for 5 minutes
1 cup low-sodium chicken broth cook until onion is translucent, about before serving. Garnish with parsley,
12 ounces whole-grain linguine, 5 minutes. Whisk in flour; cook, if desired.
cooked according to package whisking constantly, for 2 minutes.
directions Whisk in milk, sour cream, broth, *We used Buitoni Alfredo Sauce.
Cover
RECIPE
Casseroles
Tomato Pie Casserole

4 to 4½ pounds tomatoes, sliced ¼ inch 3. In a medium bowl, stir together

thick and seeded 3½ cups crushed crackers and melted
¾ teaspoon kosher salt butter; stir in egg white until combined.
3½ cups plus 2 tablespoons crushed Using the bottom of a measuring cup,
buttery round crackers, divided press mixture into bottom and up sides
(about 1 [13.7-ounce] box) of a 13x9-inch baking dish.
7 tablespoons unsalted butter, melted 4. Bake for 10 minutes. Let cool on a wire
1 large egg white, lightly beaten rack for 20 minutes. Leave oven on.
2 cups shredded Monterey Jack 5. Reserve 10 tomato slices. Arrange
cheese remaining tomato slices, overlapping as
2 cups shredded mild Cheddar cheese needed, in bottom of crust.
2 cup shredded part-skim mozzarella 6. In a large bowl, stir together Monterey
cheese Jack, Cheddar, mozzarella, mayonnaise,
2 cups mayonnaise 1 cup Parmesan, basil, eggs, and garlic
1 cup plus 2 tablespoons grated until well combined; spread on tomatoes
Parmesan cheese, divided to edge of crust. Top with reserved
1 cup chopped fresh basil 10 tomato slices.
2 large eggs, lightly beaten 7. In a small bowl, stir together
2 cloves garlic, grated remaining 2 tablespoons crushed crackers
Garnish: fresh basil and remaining 2 tablespoons Parmesan;
sprinkle on tomato slices.
1. Place tomatoes in a single layer on paper 8. Bake until top is golden brown and
towels, and sprinkle with salt. Let stand center is set, about 1 hour, loosely
for 2 hours, patting dry every hour. covering with foil to prevent excess
2. Preheat oven to 350°. browning, if necessary. Let cool on a wire
rack for 30 to 45 minutes before serving.
Garnish with basil, if desired.

Casseroles
Beef Stroganoff Casserole

4 tablespoons unsalted butter, divided 1. Preheat oven to 350°. Spray a 13x9-inch

1½ pounds beef tenderloin tips, cubed baking dish with cooking spray.
1 tablespoon Montreal steak 2. In a large saucepan, heat 2 tablespoons
seasoning butter over medium-high heat. Add
½ teaspoon kosher salt beef, steak seasoning, and salt, stirring to
1 (8-ounce) package sliced fresh baby combine; cook, stirring occasionally, until
portobello mushrooms browned, about 8 minutes. Remove beef
1 small yellow onion, thinly sliced using a slotted spoon, reserving drippings
2 cloves garlic, minced in pan.
1½ cups heavy whipping cream 3. Add mushrooms and remaining
½ (8-ounce) package cream cheese, 2 tablespoons butter to pan; cook until
cubed mushrooms are browned, about
1 (8-ounce) package wide egg 6 minutes. Add onion and garlic; cook
noodles, cooked according to until onion is tender, about 4 minutes.
package directions Whisk in cream and cream cheese until
2 tablespoons chopped fresh parsley smooth. Remove from heat; stir in beef,
¼ cup grated Parmesan cheese noodles, and parsley. Pour mixture into
Garnish: chopped fresh parsley prepared pan; sprinkle with cheese.
4. Bake until golden brown and bubbly,
about 25 minutes. Garnish with parsley,
if desired.

CHICKEN ENCHILADA
CASSEROLE
1 (25-ounce) package large flour

tortillas, quartered
chicken soup
1 (8-ounce) container sour cream
1 (4-ounce) can diced green chiles
2 cups shredded Monterey Jack
cheese with peppers, divided
½ cup chopped green onion
1 teaspoon ground cumin
3½ cups shredded cooked chicken
Garnish: chopped green onion

2. In prepared pan, layer one-third of
tortillas.
3. In a large bowl, stir together soup,
sour cream, chiles, 1½ cups cheese,
green onion, salt, cumin, and pepper.
Reserve 1 cup soup mixture. Stir
chicken into remaining soup mixture.
Spread half of chicken mixture
onto tortillas in pan. Layer with
another one-third of tortillas; top
with remaining chicken mixture and
remaining tortillas. Spread reserved
1 cup soup mixture on top of tortillas.
Sprinkle with remaining ½ cup cheese.
4. Bake until bubbly and golden brown,
about 35 minutes. Garnish with green
onion, if desired. 1 cup shredded Cheddar cheese tomatoes, and Italian seasoning. Fold in
1 cup sliced pepperoni bread mixture and any liquid in bowl.
SUPREME FRENCH BREAD ½ cup chopped sun-dried tomatoes Pour mixture into prepared pan, and
PIZZA STRATA 1 tablespoon Italian seasoning loosely cover with foil.
Makes 6 to 8 servings Garnish: fresh oregano 5. Bake for 45 minutes. Uncover
and sprinkle with remaining 1 cup
6 large eggs 1. Preheat oven to 350°. Spray a deep mozzarella. Bake until cheese is melted
1¼ cups whole milk 13x9-inch baking dish with cooking and bread is puffed and browned,
½ teaspoon kosher salt spray. 5 to 10 minutes more. Let stand for
1⁄8 teaspoon ground black pepper 2. In a medium bowl, whisk together 10 minutes before serving. Garnish
7 cups lightly packed cubed French eggs, milk, salt, and black pepper; stir with oregano, if desired.
bread in bread, and let stand for 30 minutes.
1 pound ground mild Italian
sausage
3. In a large nonstick skillet, cook
sausage over medium-high heat until
Kitchen Tip
1 green bell pepper, diced browned and crumbly. Remove sausage This is a great recipe to use up
2 cups shredded mozzarella using a slotted spoon, and let drain on a leftover loaf of bread. In fact,
cheese, divided paper towels. stale bread absorbs the egg
1 cup diced white onion 4. In a very large bowl, stir together mixture better than fresh.
1 cup sliced fresh baby portobello sausage, bell pepper, 1 cup mozzarella,
mushrooms onion, mushrooms, Cheddar, pepperoni,
Casseroles
Meatball Casserole
2 tablespoons olive oil 1. Preheat oven to 375°. Lightly spray a

3 cloves garlic, minced 13x9-inch baking dish with cooking spray.
½ teaspoon fennel seeds 2. In a large Dutch oven, heat oil over
2 (24-ounce) jars tomato basil pasta medium heat. Add garlic and fennel seeds;
sauce cook, stirring constantly, for 1 minute. Stir
¾ cup chopped fresh basil, divided in pasta sauce, ¼ cup basil, and tomato
¼ cup tomato paste paste; cook, stirring frequently, for 10 to
1 (15-ounce) container ricotta cheese 15 minutes.
1 cup grated Parmesan cheese 3. In a medium bowl, stir together ricotta,
1 cup chopped roasted red pepper Parmesan, roasted pepper, eggs, salt, and
2 large eggs, lightly beaten remaining ½ cup basil.
1 teaspoon kosher salt 4. In bottom of prepared pan, spread
1 (16-ounce) package penne pasta, 1 cup tomato sauce. Top with half of pasta;
cooked according to package spread half of remaining tomato sauce
directions on top of pasta. Top with ricotta mixture,
1 (14-ounce) package frozen cooked remaining pasta, meatballs, and remaining
Italian-style meatballs, thawed tomato sauce. Cover with foil.
2 cups shredded mozzarella cheese 5. Bake for 30 minutes. Uncover and
Garnish: fresh basil leaves sprinkle with mozzarella. Bake until
cheese is melted, about 10 minutes more.
Let stand for 15 minutes before serving.
Garnish with basil, if desired.

CREAMY CHICKEN NOODLE
CASSEROLE
3 tablespoons unsalted butter,

divided
2 cups frozen vegetable seasoning
blend
1 red bell pepper, diced
chicken soup
mushroom soup
1 cup shredded Parmesan cheese,
divided
¾ cup heavy whipping cream
¼ teaspoon ground black pepper
1 rotisserie chicken, meat shredded,
skin and bones discarded
1 (16-ounce) package wide egg
noodles, cooked according to
package directions
1⁄3 cup Italian-seasoned bread
crumbs

2. In a large skillet, melt 1 tablespoon
butter over medium-high heat. Add
vegetable seasoning blend and bell
pepper; cook, stirring occasionally,
until vegetables are tender, about
5 minutes. Stir in all soup, ⅔ cup cheese,
cream, and black pepper until cheese
is melted. Remove from heat, and
stir in chicken and noodles until well BUFFALO CHICKEN POT PIE 1. Preheat oven to 400°.
combined. Spoon into prepared pan. Makes 6 to 8 servings 2. In a large saucepan, heat oil over
3. In a small microwave-safe bowl, heat medium-high heat. Add mixed
remaining 2 tablespoons butter on high 2 tablespoons vegetable oil vegetables and onion; cook, stirring
until melted; stir in bread crumbs and 1 (15-ounce) bag frozen mixed occasionally, until tender, about
remaining ⅓ cup cheese. Sprinkle onto vegetables, thawed 5 minutes. Stir in flour; cook for
chicken mixture. 1 small yellow onion, chopped 1 minute. Gradually whisk in cream
4. Bake until golden brown and bubbly, ¼ cup all-purpose flour until smooth. Bring to a boil; cook until
about 30 minutes. Garnish with 2 cups heavy whipping cream slightly thickened, about 3 minutes.
green onion, if desired. Let stand for ½ (8-ounce) package cream Whisk in cream cheese, hot sauce,
10 minutes before serving. cheese, cubed salt, and pepper until smooth. Stir in
½ cup cayenne pepper hot sauce chicken. Pour mixture into a 13x9-inch
Kitchen Tip ½ teaspoon kosher salt
or 3-quart baking dish. Place biscuit
quarters on top of filling; sprinkle with
One rotisserie chicken yields 4 cups shredded cooked chicken blue cheese.
about 3 cups shredded meat. 1 (16.3-ounce) can refrigerated 3. Bake until filling is bubbly and
flaky layers biscuits, quartered biscuits are golden brown, about
½ cup crumbled blue cheese 15 minutes. Garnish with parsley, if
Garnish: chopped fresh parsley desired.
Chicken À l’Orange
page 39
CHAPTER
Mains
& Sides
Suppertime stars to fill your plates

2. In a large stockpot, bring potatoes
and water to cover by 2 inches to a
boil over medium-high heat. Cook
until tender, about 12 minutes. Drain;
return potatoes to pot. Add buttermilk,
cubed butter, 1½ teaspoons salt,
hot sauce, garlic powder, and black
pepper; using a potato masher, mash
to desired consistency. Stir in 4 cups
cheese, pimientos, and egg until well
combined. Spoon into prepared pan,
spreading evenly.
3. Bake for 15 minutes. Sprinkle with
remaining 1 cup cheese. In a small
bowl, toss together bread crumbs,
melted butter, and remaining
⅛ teaspoon salt. Sprinkle topping onto
cheese. Bake until heated through and
bread crumbs are lightly browned,
about 20 minutes more.
PINEAPPLE- AND PEPPER

JELLY-GLAZED HAM
1 (10-pound) bone-in smoked ham

(shank portion)
1 cup water
1 (10.5-ounce) jar red pepper jelly
1 (8-ounce) can crushed pineapple
¼ cup firmly packed light brown
sugar
1 tablespoon distilled white
vinegar

inch roasting pan with cooking spray.
2. Using a sharp knife, lightly score
outside of ham. Place ham in prepared
pan. Add 1 cup water.
3. In the container of a blender, place
pepper jelly, pineapple, brown sugar,
and vinegar; blend until smooth. Brush
PIMIENTO CHEESE MASHED 1½ teaspoons hot sauce ham with jelly mixture; loosely cover
POTATO CASSEROLE ¾ teaspoon garlic powder with foil.
Makes 8 to 10 servings ½ teaspoon ground black pepper 4. Bake for 1 hour. Uncover and bake
5 cups finely shredded sharp until an instant-read thermometer
1 (5-pound) bag Yukon gold Cheddar cheese, divided inserted in thickest portion registers
potatoes, cut into 2-inch pieces 2 (7-ounce) jars diced pimientos, 145°, about 1½ hours more, brushing
1 cup whole buttermilk drained occasionally with jelly mixture and
¼ cup butter, cubed 1 large egg, lightly beaten adding additional water to pan as
1½ teaspoons plus 1⁄8 teaspoon salt, ½ cup panko (Japanese bread needed to prevent pan drippings from
divided crumbs) overbrowning. Let stand for 20 minutes
2 tablespoons butter, melted before serving.
OVEN-FRIED CHICKEN WITH
WHITE BARBECUE SAUCE
Sauce:
½ cup mayonnaise
2½ teaspoons apple cider vinegar
1½ teaspoons prepared horseradish
½ teaspoon Creole seasoning
Chicken:
1 tablespoon unsalted butter
2 teaspoons kosher salt, divided
1 (4- to 5-pound) whole chicken,
cut into 8 pieces
¼ cup all-purpose flour
¼ cup quick-mixing flour*
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1⁄8 teaspoon crushed red pepper
1. For sauce: In a small bowl, whisk

together all ingredients until smooth;
cover and refrigerate.
2. Preheat oven to 425°.
3. For chicken: In a 13x9-inch baking
dish, place butter. Place pan in oven to
preheat for 10 minutes.
4. Sprinkle 1 teaspoon salt all over
chicken pieces.
5. In a shallow dish, whisk together
flours, onion powder, garlic powder,
all pepper, and remaining 1 teaspoon
salt. Dredge chicken in flour mixture,
shaking off excess. Carefully place
chicken, skin side down, in an even
layer in preheated pan.
6. Bake for 10 minutes. Turn chicken, 2 (19-ounce) cans cannellini beans, 2. In a large skillet, cook bacon over
and bake until skin is golden brown and rinsed and drained medium heat until browned and crisp.
crisp and an instant-read thermometer 2 (16-ounce) cans baked beans, Remove bacon using a slotted spoon,
inserted in thickest portion registers drained and let drain on paper towels, reserving
165°, about 20 minutes more. Let stand 1 (15.5-ounce) can great Northern 2 tablespoons drippings in skillet.
for 5 minutes; serve with sauce. beans, rinsed and drained 3. Add onion and garlic to skillet, and
¾ cup ketchup cook over medium heat for 5 minutes.
*We used Gold Medal Wondra Quick- ½ cup unsulphured molasses 4. In a large bowl, stir together
Mixing Flour. 1⁄3 cup firmly packed light brown onion mixture, all beans, ketchup,
sugar molasses, brown sugar, mustard, and
BAKED BEANS 2 tablespoons yellow mustard Worcestershire; spoon mixture into
Makes 10 to 12 servings 2 tablespoons Worcestershire prepared pan.
sauce 5. Bake for 45 minutes. Sprinkle with
10 slices thick-cut bacon, chopped bacon, and bake until hot and bubbly,
1 Vidalia onion, chopped 1. Preheat oven to 350°. Spray a 13x9- about 15 minutes more.
3 cloves garlic, minced inch baking dish with cooking spray.
CHICKEN À L’ORANGE
Makes 6 servings
2 tablespoons extra-virgin olive oil

1 (3- to 4-pound) whole fryer
chicken, cut into pieces
1 tablespoon kosher salt
1½ teaspoons ground black pepper
1 cup fresh orange juice
½ cup chopped green bell pepper
½ cup chili sauce
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon molasses
2 teaspoons Dijon mustard
1 navel orange, cut into wedges
Garnish: fresh herbs

2. In a large skillet, heat oil over
medium-high heat.
3. Sprinkle chicken with salt and
pepper. Working in batches, add
chicken to skillet, and cook until
browned, 3 to 4 minutes per side.
Transfer chicken to a 13x9-inch baking
dish.
4. Pour off all drippings from skillet.
Add orange juice, bell pepper, chili
sauce, soy sauce, garlic, molasses,
and mustard to skillet, stirring and
scraping browned bits from bottom of
skillet with a wooden spoon; bring to
a boil. Pour orange juice mixture onto
chicken; place oranges around chicken.
Cover with foil.
5. Bake until chicken is very tender and
LEMON-PARMESAN GREEN 1. Preheat oven to 400°. Spray a 13x9- an instant-read thermometer inserted
BEAN CASSEROLE inch baking dish with cooking spray. in thickest portion registers 165°, about
Makes 6 to 8 servings 2. In a large Dutch oven, bring 8 cups 1 hour. Garnish with herbs, if desired.
water to a boil. Add 1 tablespoon salt.
8 cups water Add beans, and cook until tender, 4 to
1 tablespoon plus 1 teaspoon salt, 5 minutes; drain. Fun Fact
divided 3. In a large saucepan, melt butter over This dish was inspired by the
2 pounds fresh green beans, medium-high heat. Whisk in flour. traditional French dish duck
trimmed Gradually stir in milk until smooth. à l’orange, which saw a huge
2 tablespoons butter Add cheese, lemon zest, and remaining spike in popularity in the 1960s
1⁄3 cup all-purpose flour 1 teaspoon salt. Stir in beans, and pour due to Julia Child’s version of it.
We used chicken and freshened
4 cups fat-free milk into prepared pan. Sprinkle with bread
the dish up a bit to give it a
1 cup grated Parmesan cheese crumbs.
Southern flair.
1 tablespoon lemon zest 4. Bake until top is lightly browned,
1 cup panko (Japanese bread about 15 minutes. Let stand for
crumbs) 10 minutes before serving.
SQUASH CASSEROLE
4 pounds yellow squash, sliced

¼ inch thick
1 cup finely chopped yellow onion
4 cloves garlic, minced
4 teaspoons salt, divided
3 cups crushed saltine crackers,
divided (about 2 sleeves)
3 cups shredded extra-sharp white
Cheddar cheese, divided
1 (16-ounce) container sour cream
1 cup shredded fontina cheese
1 large egg, lightly beaten
3 tablespoons chopped fresh
chives
1 teaspoon ground black pepper
5 tablespoons butter, melted

2. In a large stockpot, stir together
squash, onion, garlic, and 3 teaspoons
salt; add water to cover. Bring to a boil
over medium-high heat; reduce heat,
and simmer until vegetables are tender,
about 6 minutes. Drain well.
3. In a large bowl, combine squash
mixture, 2 cups crushed crackers,
2 cups Cheddar, sour cream, fontina,
egg, chives, pepper, and remaining
1 teaspoon salt. Spoon into prepared
pan.
4. In a small bowl, stir together melted
butter, remaining 1 cup crushed
crackers, and remaining 1 cup Cheddar.
Sprinkle onto squash mixture.
5. Bake until hot and bubbly, about
30 minutes. Serve immediately.
CORNBREAD-CRUSTED ½ cup corn muffin mix* remaining ½ teaspoon pepper. Place in

STUFFED PORK CHOPS ¼ cup cold unsalted butter, cubed prepared pan.
Makes 4 servings 4. In a small bowl, stir together muffin
1. Preheat oven to 375°. Spray a 13x9- mix, remaining ¼ cup basil, and
¾ cup fresh corn kernels (about inch baking dish with cooking spray. remaining 1 tablespoon flour. Using
2 ears corn) 2. In a small bowl, stir together corn, a pastry blender or 2 forks, cut in
½ cup cherry tomatoes, quartered tomatoes, ¼ cup basil, 1 tablespoon cold butter until mixture is crumbly.
½ cup chopped fresh basil, divided flour, ½ teaspoon salt, and ¼ teaspoon Sprinkle generously onto pork chops.
2 tablespoons all-purpose flour, pepper. 5. Bake until an instant-read
divided 3. Carefully cut a pocket into side thermometer inserted in thickest
1½ teaspoons kosher salt, divided of each pork chop, cutting to within portion of pork registers 165°, about
¾ teaspoon ground black pepper, ½ inch of either side. Spoon corn 35 minutes. Let stand for 5 minutes
divided mixture into pockets; sprinkle chops before serving.
4 (½-inch-thick) boneless pork with remaining 1 teaspoon salt and
chops *We used Jiff y Corn Muffin Mix.
and drizzle with ¼ cup water. Cover
with foil.
3. Bake until tender, about 45 minutes.
In a small bowl, stir together bread
crumbs and melted butter. Sprinkle
bread crumb mixture and all cheese
onto vegetables, and bake until cheese
is melted and top is lightly browned,
about 10 minutes more.
SPICE-RUBBED PORK
TENDERLOIN WITH PEARS
2 tablespoons crushed fennel seeds

2 tablespoons crushed cumin seeds
1 tablespoon crushed mustard
seeds
2 teaspoons coarsely ground black
pepper
1 teaspoon crushed coriander
seeds
½ teaspoon kosher salt
2 (1-pound) pork tenderloins
2 tablespoons extra-virgin olive oil
½ cup unsalted butter, divided
3 Bosc pears, peeled, halved, and
cored
2 large red onions, quartered
Garnish: chopped fresh parsley

2. In a small bowl, stir together fennel
seeds, cumin seeds, mustard seeds,
pepper, coriander seeds, and salt. Coat
tenderloins with spice mixture.
3. In a large skillet, heat oil over high
heat. Add tenderloins, and cook until
browned all over, about 1 minute per
BUTTERNUT SQUASH AND 1 tablespoon butter, melted side. Transfer tenderloins to a 13x9-
PARSNIP GRATIN 2⁄3 cup shredded fontina cheese inch baking dish.
Makes 8 servings ¼ cup grated fresh Parmesan 4. Bake for 25 minutes.
cheese 5. Meanwhile, in same skillet, melt
4 tablespoons vegetable oil, divided ¼ cup butter over medium heat. Add
8 cups 1-inch-cubed peeled 1. Preheat oven to 350°. Spray a 13x9- pears and onion, and cook until golden
butternut squash inch baking dish with cooking spray. brown, 2 to 3 minutes per side. Add
1 pound parsnips, peeled, halved 2. In a large skillet, heat 2 tablespoons pears and onion to pan with pork.
lengthwise, and cut crosswise into oil over medium-high heat; add half 6. Bake until an instant-read
1-inch pieces of squash, half of parsnip, and half of thermometer inserted in thickest
1½ cups chopped Vidalia onion onion. Cook, stirring frequently, until portion of pork registers 150°, about
2 tablespoons chopped fresh sage lightly browned, about 4 minutes. 5 minutes more.
1 teaspoon kosher salt Spoon into prepared pan. Repeat 7. In same skillet, melt remaining
¼ teaspoon ground black pepper procedure with remaining oil, remaining ¼ cup butter over medium heat. Add
¼ cup water squash, remaining parsnip, and garlic, and cook until fragrant, about
1⁄3 cup panko (Japanese bread remaining onion. Spoon into prepared 2 minutes. Drizzle onto pork. Garnish
crumbs) pan. Sprinkle with sage, salt, and pepper, with parsley, if desired.
TOMATO-BASIL MAC AND thickened and bubbly. Stir in cheese 1 teaspoon fresh lemon juice
CHEESE until melted and smooth. Remove 1 large egg yolk, lightly beaten
Makes 6 to 8 servings from heat; stir in macaroni, tomatoes, 1 pound jumbo fresh shrimp,
and basil until combined. Spoon into peeled, deveined, and butterflied
3 tablespoons unsalted butter prepared pan. (tails left on)
½ cup all-purpose flour 3. In a small bowl, stir together bread 1⁄3 cup dry white wine
4 cups fat-free milk crumbs and parsley; sprinkle onto
1 teaspoon salt casserole. 1. Preheat oven to 350°. Lightly spray
3 cups shredded reduced-fat sharp 4. Bake until golden brown and bubbly, a shallow 13x9-inch baking dish with
Cheddar cheese about 25 minutes. Let stand for cooking spray.
1 pound elbow macaroni, cooked 10 minutes before serving. 2. In a small bowl, stir together bread
according to package directions crumbs, ¼ cup melted butter, cheese,
1½ cups grape tomatoes, halved FETA-STUFFED SHRIMP parsley, roasted pepper, garlic, lemon
¼ cup chopped fresh basil Makes 4 servings zest and juice, and egg yolk. Spoon
1 cup panko (Japanese bread about 1 tablespoon mixture onto
crumbs) ½ cup panko (Japanese bread each shrimp, mounding mixture as
¼ cup chopped fresh parsley crumbs) necessary. Place stuffed shrimp in
¼ cup plus 3 tablespoons butter, prepared pan. Pour wine and remaining
1. Preheat oven to 400°. Spray a 13x9- melted and divided 3 tablespoons melted butter around
inch baking dish with cooking spray. ¼ cup crumbled feta cheese shrimp in pan.
2. In a large saucepan, melt butter over 2 tablespoons minced fresh parsley 3. Bake until shrimp are pink and firm,
medium heat. Whisk in flour until 2 tablespoons minced roasted red 15 to 20 minutes. Transfer shrimp to
smooth; cook for 1 minute. Gradually pepper serving plates, and drizzle with pan
whisk in milk and salt until smooth; 1 teaspoon minced garlic juices. Serve immediately.
cook, whisking occasionally, until ½ teaspoon lemon zest

7. For topping: In the container of a
blender, combine basil, oil, lemon zest
and juice, garlic, and kosher salt; process
until smooth. Drizzle onto pie; serve
immediately. Garnish with basil, if
desired.
STRAWBERRY-CHIPOTLE PORK
CHOPS
Makes 4 servings
4 cups halved fresh strawberries

1 chipotle pepper in adobo sauce
2 tablespoons adobo sauce (from
can)
2 tablespoons vegetable oil, divided
1⁄3 cup finely chopped Vidalia onion
¼ cup firmly packed light brown
sugar
1 tablespoon distilled white vinegar
1 tablespoon tomato paste
1¾ teaspoons salt, divided
4 (¾-inch-thick) pork rib chops
Garnish: chopped fresh cilantro
FRESH TOMATO SLAB PIE 2 cloves garlic, minced
Makes 1 (13x9-inch) pie ½ teaspoon kosher salt 1. In the container of a blender, pulse
together strawberries, chipotle pepper,
Crust: Garnish: fresh basil and adobo sauce until smooth.
1½ cups all-purpose flour 2. In a medium saucepan, heat
½ cup grated fresh Parmesan 1. For crust: In a large bowl, whisk 1 tablespoon oil over medium-high
cheese together flour, Parmesan, salt, and heat. Add onion; cook until softened,
½ teaspoon salt pepper. Using a pastry blender or about 3 minutes. Stir in garlic; cook for
¼ teaspoon ground black pepper 2 forks, cut in cold butter until mixture 1 minute. Stir in strawberry mixture,
½ cup cold unsalted butter, cubed is crumbly. Stir in ⅓ cup ice water just brown sugar, vinegar, tomato paste,
1⁄3 cup ice water until dough comes together. Shape and ¾ teaspoon salt, and bring to a
dough into a disk, and let stand at room boil. Reduce heat, and simmer until
Filling: temperature for 20 minutes. thickened, 15 to 20 minutes.
1 (8-ounce) package cream 2. Lightly spray a 13x9-inch rimmed 3. Preheat oven to 350°.
cheese, softened baking sheet with cooking spray. 4. In a large skillet, heat remaining
1 (4-ounce) package feta cheese 3. On a lightly floured surface, roll 1 tablespoon oil over medium-high heat.
½ cup grated fresh Parmesan dough into a 14x10-inch rectangle. 5. Sprinkle pork chops with black
cheese Press dough into bottom and up sides pepper and remaining 1 teaspoon salt.
2 tablespoons olive oil of prepared pan. Fold edges under, and Add to skillet, and cook until browned,
3 to 4 assorted ripe heirloom crimp as desired. Refrigerate until cold, about 2 minutes per side. Place pork
tomatoes, sliced ¼ inch thick 30 minutes to 1 hour. chops in a 13x9-inch baking dish, and
Coarse sea salt 4. Preheat oven to 375°. top with ¾ cup strawberry mixture;
5. For filling: In the work bowl of a food reserve remaining strawberry mixture.
Topping: processor, combine cream cheese, feta, 6. Bake until an instant-read
1 cup packed fresh basil leaves Parmesan, and oil; process until smooth. thermometer inserted in thickest
¼ cup olive oil Spread into prepared crust. portion registers 145°, about
1 teaspoon lemon zest 6. Bake until crust is golden brown, 25 minutes. Spoon pan juices onto
2 tablespoons fresh lemon juice about 30 minutes. Let cool for pork chops, and serve with remaining
15 minutes. Layer tomatoes on top of strawberry mixture. Garnish with
filling. Sprinkle with sea salt. cilantro, if desired.
Coffee-Almond
Morning Buns
page 59
CHAPTER
Breads
Big batches of warm bakes

Breads
Pull-Apart Garlic Cheese Bread

2 cups shredded mozzarella cheese, Italian seasoning, rosemary, parsley, salt,

divided and red pepper until well combined.
¼ cup unsalted butter, melted 3. On a lightly floured surface, roll each
¼ cup olive oil can of crescent dough into a 12x8-inch
2 tablespoons garlic powder rectangle, sealing dough perforations.
1 tablespoon dried Italian seasoning Using a pizza cutter, cut each large
1 tablespoon chopped fresh rosemary rectangle into 16 (3x2-inch) rectangles.
1 tablespoon chopped fresh parsley Roll each small rectangle into a ball. Add
1½ teaspoons kosher salt all dough balls to cheese mixture, tossing
¼ teaspoon crushed red pepper until well combined. Place dough balls in
4 (8-ounce) cans refrigerated crescent prepared pan.
rolls 4. Bake until golden brown, about
Garnish: chopped fresh rosemary, 25 minutes, loosely covering with foil to
chopped fresh parsley, crushed prevent excess browning, if necessary.
red pepper Sprinkle with remaining ½ cup cheese.
Bake until cheese is melted, about
1. Preheat oven to 350°. Spray a 13x9- 5 minutes more. Let stand for 10 minutes
inch baking dish with cooking spray. Line before serving. Using excess parchment as
pan with parchment paper, letting excess handles, remove from pan. Garnish with
extend over sides of pan. rosemary, parsley, and red pepper,
2. In a large bowl, stir together 1½ cups if desired.
cheese, melted butter, oil, garlic powder,

CRUNCHY BUTTER STICKS
Makes 24
¾ cup butter, melted

2¼ cups self-rising flour
1 cup shredded sharp Cheddar
cheese
1 tablespoon sugar
2⁄3 cup milk
1. Preheat oven to 350°. Pour melted

butter into a 13x9-inch baking pan.
2. In a medium bowl, combine flour,
cheese, and sugar. Gradually add milk,
stirring until combined. Turn out
dough onto a lightly floured surface,
and knead 10 times. Roll into a 13x9-
inch rectangle. Cut dough in half
lengthwise, and cut each half into
12 strips. Dredge strips in melted
butter in prepared pan, and arrange in
a single layer in melted butter.
3. Bake until golden brown, 40 to
50 minutes. Serve warm.
HERBED PARKER HOUSE

ROLLS
Makes 24 Kitchen Tip
Rolls can be baked a day ahead.
½ cup warm water (105° to 110°)
Reheat them in a 300° oven, and
1 (0.25-ounce) package active dry brush with Herbed Garlic Butter
yeast just before serving.
1 teaspoon sugar
1½ cups whole buttermilk
½ cup butter, melted
3 tablespoons honey
2 teaspoons kosher salt
5 cups bread flour 4. Spray a 13x9-inch baking dish with Brush with Herbed Garlic Butter; serve
Herbed Garlic Butter (recipe follows) cooking spray. warm.
5. Turn out dough onto a lightly floured
1. In a small bowl, stir together ½ cup surface, and cut in half. Roll each half Herbed Garlic Butter
warm water, yeast, and sugar; let stand into a 12x8-inch rectangle. Cut each Makes about 1 cup
until foamy, about 5 minutes. rectangle in half lengthwise to make
2. In the bowl of a stand mixer fitted 4 (12x4-inch) rectangles total. Cut each 1 cup butter
with the dough hook attachment, rectangle vertically into 2-inch-wide 1 tablespoon chopped fresh
beat buttermilk, melted butter, honey, strips; you should have 24 (4x2-inch) rosemary
and salt at medium-low speed until strips of dough. Brush dough pieces 1 tablespoon chopped fresh thyme
combined. Add yeast mixture, beating with Herbed Garlic Butter. Fold each 1 tablespoon chopped fresh
until combined. Gradually add flour, dough piece in half so short sides meet, parsley
beating until a soft dough forms. and place in prepared pan. Cover and 2 cloves garlic, minced
3. Spray a large bowl with cooking let rise in a warm, draft-free place (75°)
spray. Place dough in bowl, turning until doubled in size, about 1 hour. 1. In a small saucepan, heat butter and
to grease top. Cover and let rise in 6. Preheat oven to 350°. all remaining ingredients over medium
a warm, draft-free place (75°) until 7. Bake until golden brown, 20 to heat. Cook, stirring occasionally, for
doubled in size, about 1 hour. 25 minutes. Let cool for 5 minutes. 2 minutes. Let cool for 10 minutes.
Breads
Peach Cinnamon Rolls

Makes 24
1 cup warm milk (105° to 110°) 3. Spray a large bowl with cooking spray.
3 tablespoons honey Place dough in bowl, turning to grease
2 (0.25-ounce) packages active dry top. Cover and let rise in a warm, draft-
yeast free place (75°) until doubled in size,
7 tablespoons butter, softened about 1 hour.
1 large egg 4. Spray 2 (13x9-inch) baking pans with
1½ teaspoons salt cooking spray.
4½ cups plus 1⁄3 cup all-purpose flour, 5. In a small bowl, stir together brown
divided sugar, pecans, cinnamon, and remaining
2⁄3 cup firmly packed light brown sugar ⅓ cup flour.
½ cup chopped pecans 6. Turn out dough onto a lightly floured
1 teaspoon ground cinnamon surface, and divide in half. Roll each half
½ cup diced peeled fresh peaches into an 18x9-inch rectangle. Sprinkle
2 cups confectioners’ sugar each rectangle with half of brown sugar
5 tablespoons heavy whipping cream mixture and half of peaches. Starting at
½ teaspoon vanilla extract one long side, roll up dough into a log,
and pinch seams to seal. Cut each log
1. In the bowl of a stand mixer fitted with into 12 (1½-inch-thick) slices. Place
the dough hook attachment, combine 12 slices, cut side up, in each prepared
warm milk, honey, and yeast. Let stand pan. Cover and let rise in a warm, draft-
until foamy, about 5 minutes. free place (75°) for 30 minutes.
2. Add butter, egg, and salt to yeast 7. Preheat oven to 350°.
mixture, and beat at low speed until 8. Bake until golden brown, 30 to
combined. Increase mixer speed to 35 minutes.
medium-low, and gradually add 4½ cups 9. In a large bowl, whisk together
flour; beat for 3 minutes. confectioners’ sugar, cream, and vanilla.
Spread onto warm rolls. Let cool for
10 minutes; serve warm.

CARAMELIZED ONION-
PARMESAN YEAST ROLLS
Makes 15
2 tablespoons vegetable oil

3 cups chopped onion
1 (16-ounce) box hot roll mix*
½ cup grated fresh Parmesan
cheese
¼ cup butter, melted
1. In a large skillet, heat oil over

medium-high heat. Add onion, and
cook, stirring occasionally, until lightly
browned, about 3 minutes. Reduce
heat to medium-low; cover and cook,
stirring occasionally, until tender and
deep golden brown, about 25 minutes.
Add 1 tablespoon water occasionally,
if needed, to prevent onions from
sticking to pan. Remove from heat, and
let cool completely.
2. Spray a 13x9-inch baking pan with
cooking spray.
3. Prepare hot roll mix according to
package directions for rolls. Turn
out dough onto a lightly floured
surface, and knead until smooth,
about 5 minutes. Sprinkle with flour
to reduce stickiness. BUTTERMILK POPPY SEED enough remaining 1½ cups flour until
4. On a lightly floured surface, roll ROLLS a smooth, elastic dough forms. Shape
dough into a 15x10-inch rectangle. Makes 24 dough into a ball.
Spread onions onto dough, and 3. Spray a large bowl with cooking
sprinkle with cheese. Starting at one 1 cup warm buttermilk (105° to spray. Place dough in bowl, turning
long side, roll up dough, jelly roll 110°) to grease top. Cover and let rise in
style, and pinch seam to seal. Using a 2 (0.25-ounce) packages active dry a warm, draft-free place (75°) until
serrated knife, cut log into 1-inch-thick yeast doubled in size, about 1 hour.
slices. Place rolls 1 inch apart in 1 tablespoon sugar 4. Spray a 13x9-inch baking pan with
prepared pan. Cover and let rise in 1⁄3 cup plus ¼ cup butter, melted cooking spray.
a warm, draft-free place (75°) until and divided 5. Turn out dough onto a lightly floured
doubled in size, about 30 minutes. 2 large eggs surface. Divide dough into 24 pieces,
5. Preheat oven to 350°. 2 teaspoons kosher salt and shape each piece into a ball. Place
6. Bake until golden brown, about 5½ cups bread flour, divided dough balls in prepared pan. Cover and
20 minutes. Brush with melted butter; 2 teaspoons poppy seeds let rise in a warm, draft-free place (75°)
serve immediately. for 30 minutes.
1. In the bowl of a stand mixer fitted 6. Preheat oven to 400°.
*We used Pillsbury Hot Roll Mix. with the paddle attachment, combine 7. Brush dough with remaining ¼ cup
warm buttermilk, yeast, and sugar. Let melted butter, and sprinkle with poppy
Kitchen Tip stand until foamy, about 5 minutes.
2. Add ⅓ cup melted butter, eggs,
seeds.
8. Bake until golden brown, about
The caramelized onions in and salt to yeast mixture, and beat at 15 minutes. Serve warm, or let cool
step 1 can be cooked up to medium-low speed until combined. completely, and freeze in heavy-duty
3 days ahead. Gradually add 4 cups flour, beating resealable plastic bags for up to
until combined. Turn out dough onto 2 weeks.
a lightly floured surface, and knead in
Breads
Coffee-Almond Morning Buns

Makes 12
Dough: dough forms. Switch to the dough hook

3¼ cups all-purpose flour attachment; beat at low speed for
¼ cup granulated sugar 8 minutes. Cover with a clean cloth, and
1 (0.25-ounce) package instant yeast let stand for 10 minutes.
1 teaspoon kosher salt 2. For filling: In the work bowl of a food
½ cup sour cream, room temperature processor, pulse together ground almonds,
1⁄3 cup unsalted butter, melted sugars, egg white, coffee granules,
¼ cup hot water (120° to 130°) cinnamon, almond extract, and salt just
2 large eggs, room temperature until combined. (Do not overmix, or it will
turn into a paste.) Refrigerate until ready
Filling: to use.
1½ cups ground almonds 3. Spray a 13x9-inch baking dish with
1 cup confectioners’ sugar cooking spray.
1⁄3 cup firmly packed light brown sugar 4. On a heavily floured surface, roll dough
1 large egg white into an 18x10-inch rectangle. Brush dough
2 teaspoons instant coffee granules with melted butter. Sprinkle filling onto
1 teaspoon ground cinnamon dough, leaving a 1-inch border on long
1 teaspoon almond extract sides of dough. Starting at one long side,
½ teaspoon kosher salt tightly roll up dough into a log; pinch seam
¼ cup unsalted butter, melted to seal. Using a serrated knife, cut log into
1½-inch-thick slices. Place slices, cut side
Glaze: up, in prepared pan. Cover and let rise in a
3½ tablespoons heavy whipping cream warm, draft-free place (75°) until doubled
1 teaspoon instant coffee granules in size, about 1 hour.
1 cup confectioners’ sugar 5. Preheat oven to 350°.
6. Bake until lightly browned, 25 to
1. For dough: In the bowl of a stand mixer 30 minutes.
fitted with the paddle attachment, place 7. For glaze: In a small bowl, stir
flour, sugar, yeast, and salt. Add sour together cream and coffee granules until
cream, melted butter, ¼ cup hot water, dissolved; stir in confectioners’ sugar until
and eggs; beat at low speed until a soft combined. Drizzle onto warm rolls. Serve
immediately.

Apple Cinnamon
French Toast
Casserole
page 70
CHAPTER
Breakfast
Wake up to sweet and savory goodness

Breakfast
Scrambled Egg Casserole

1 pound ground pork breakfast 5. Uncover casserole, and let stand at room
sausage temperature for 30 minutes.
2⁄3 cup chopped green onion 6. Preheat oven to 350°.
1 (4.5-ounce) jar sliced mushrooms, 7. Sprinkle casserole with remaining
drained 1 cup bread crumbs. Sprinkle with
4 tablespoons unsalted butter, cubed paprika, and dot bread crumbs with
and divided remaining 2 tablespoons butter.
12 large eggs 8. Bake until hot and bubbly, about
½ teaspoon salt 30 minutes. Let stand for 10 minutes
¼ teaspoon ground black pepper before serving. Garnish with green onion,
Cheese Sauce (recipe follows) if desired.
2 cups plain fresh bread crumbs,
divided Cheese Sauce
Paprika Makes about 3 cups
3 tablespoons unsalted butter
1. In a large skillet, cook sausage until ¼ cup all-purpose flour
browned and crumbly, about 5 minutes, 2 cups milk
adding green onion during last 2 minutes ½ teaspoon salt
of cooking. Using a slotted spoon, transfer ¼ teaspoon ground black pepper
sausage mixture to a large bowl, reserving 6 ounces processed cheese product,*
drippings in skillet for Cheese Sauce. cubed
Add mushrooms to sausage mixture.
2. In a large nonstick skillet, melt 1. In skillet used to cook sausage, melt
2 tablespoons butter over medium-low butter with drippings over medium heat.
heat. Whisk in flour until smooth; cook for
3. In a large bowl, whisk together eggs, 1 minute. Gradually whisk in milk, salt,
salt, and pepper. Add eggs to butter in and pepper until smooth; cook, whisking
skillet; cook, gently stirring and scraping frequently, until sauce is bubbly and
bottom and sides of skillet with a rubber thickened, about 5 minutes. Reduce heat
spatula, just until large, soft curds form. to low; stir in cheese product until melted
(Do not overcook.) Gently fold eggs and and smooth.
Cheese Sauce into sausage mixture, being
careful not to break up eggs. *We used Velveeta.
4. Spray a 13x9-inch baking dish with
cooking spray. Sprinkle 1 cup bread
crumbs in prepared pan. Spoon egg
mixture into pan. Cover with plastic wrap,
and refrigerate overnight.

Breakfast
Croissant French Toast

10 tablespoons pear preserves Sweet Pear Topping

10 croissants, halved horizontally Makes about 3 cups
8 large eggs
1½ cups half-and-half 3 tablespoons butter
1 teaspoon ground cinnamon 2 Bosc pears, cored and thinly sliced
1 teaspoon vanilla extract ½ cup sweetened dried cranberries
Sweet Pear Topping (recipe follows) ½ cup firmly packed light brown sugar
½ cup chopped pecans
cooking spray. 1. In a medium skillet, melt butter over
2. Spread 1 tablespoon pear preserves on medium heat. Add pears and cranberries;
bottom half of each croissant; top with top cook, stirring occasionally, until pears are
half. Arrange croissants in a single layer in tender, 2 to 3 minutes. Add brown sugar
prepared pan. and pecans; cook, stirring constantly, for
3. In a medium bowl, whisk together eggs, 2 minutes.
half-and-half, cinnamon, and vanilla until
smooth. Pour egg mixture over croissants.
Cover and refrigerate overnight.
4. Uncover and let stand at room
temperature for 30 minutes.
6. Bake until center is set and top is golden
brown, about 35 minutes. Let stand for
10 minutes before serving. Serve with
Sweet Pear Topping.

1. In a large skillet, melt butter over
Kitchen Tip medium heat. Add onion, and cook,
Feel free to experiment with the stirring occasionally, until tender, about
sausage and cheese flavors in this 10 minutes. Increase heat to medium-
casserole. We like Italian sausage high; cook, stirring frequently, until
with Italian cheese blend and browned. Remove from skillet.
smoked sausage with Monterey Jack 2. In same skillet, cook sausage and
cheese with peppers. mushrooms over medium heat, stirring
occasionally, until sausage is browned
and crumbly; drain.
4. In a large bowl, stir together onion,
sausage mixture, hash browns, 1 cup
cheese, soup, sour cream, rosemary,
and pepper. Spoon mixture into
prepared pan; sprinkle with remaining
1 cup cheese.
5. Bake until hot and bubbly, about
30 minutes. Let stand for 10 minutes
before serving.
HERBED BREAKFAST
CASSEROLE
Makes 8 servings
12 slices white sandwich bread

2 cups shredded sharp Cheddar
cheese
1⁄3 cup chopped mixed fresh herbs
8 large eggs, lightly beaten
3 cups whole milk
2 cups half-and-half
2 tablespoons dry mustard
2 teaspoons salt
Garnish: chopped fresh chives,
chopped fresh basil

cooking spray. Line bottom of prepared
pan with 6 slices bread. Sprinkle with
cheese and mixed herbs. Top with
remaining bread slices.
2. In a medium bowl, whisk together
eggs, milk, half-and-half, mustard,
HASH BROWNS, SAUSAGE, 1 (30-ounce) package frozen salt, and pepper until frothy; slowly
AND CARAMELIZED ONION shredded hash brown potatoes, pour onto bread. Cover and refrigerate
CASSEROLE thawed overnight.
Makes 8 to 10 servings 2 cups shredded white Cheddar 3. Uncover and let stand at room
cheese, divided temperature for 30 minutes.
2 tablespoons butter 1 (10.75-ounce) can cream of 4. Preheat oven to 350°.
2 large sweet onions, thinly sliced mushroom soup 5. Bake until puffed and center is set,
1 pound ground pork sausage 1 (8-ounce) container sour cream about 1 hour. Let stand for 10 minutes
1 (8-ounce) package sliced baby 1 teaspoon dried rosemary before serving. Garnish with chives and
portobello mushrooms 1 teaspoon ground black pepper basil, if desired.
Breakfast
Apple Cinnamon
French Toast Casserole
1½ (15-ounce) packages frozen dinner Transfer to prepared pan. Pour egg

rolls,* thawed mixture all over bread mixture. Cover with
6 large eggs foil, and refrigerate overnight.
2 cups half-and-half 5. Let casserole stand at room temperature
1 teaspoon vanilla extract for 30 minutes.
¼ teaspoon kosher salt 6. Preheat oven to 375°.
1 (21-ounce) can apple pie filling* 7. Bake until heated through, about
¼ cup granulated sugar 30 minutes. In a medium bowl, stir
1¼ teaspoons ground cinnamon together flour, ¾ cup brown sugar, and
1 cup all-purpose flour ½ cup butter until crumbly. Uncover
1¼ cups firmly packed light brown casserole, and sprinkle with flour mixture.
sugar, divided Bake, uncovered, until golden brown and
¾ cup unsalted butter, softened and set, about 20 minutes more.
divided 8. In a medium heavy-bottomed saucepan,
6 tablespoons light corn syrup cook corn syrup, remaining ½ cup brown
Garnish: confectioners’ sugar sugar, and remaining ¼ cup butter over
medium heat, stirring occasionally, until
1. Spray a 3-quart or 13x9-inch baking heated through and sugar is dissolved.
dish with cooking spray. Serve sauce with casserole. Garnish with
2. Using a serrated knife, cut rolls into confectioners’ sugar, if desired.
1-inch cubes.
3. In large bowl, whisk together eggs, *We used Sister Schubert’s Frozen Dinner
half-and-half, vanilla, and salt. Yeast Rolls and Lucky Leaf Apple Pie
4. In another large bowl, place apple pie Filling.
filling. Using kitchen scissors, cut apples
into bite-size pieces; stir in granulated
sugar and cinnamon. Stir in cubed rolls.

Breakfast
Smoked Cheese Grits,

Sausage, and Egg Bake
Makes 6 servings
2 cups water medium-high heat. Gradually whisk in

2 cups chicken broth grits and flour. Reduce heat, cover, and
1 teaspoon salt, plus more to taste simmer, whisking occasionally, until
¼ teaspoon ground black pepper, plus tender, 15 to 20 minutes. Remove
more to taste from heat.
1 cup old-fashioned grits 3. In a medium bowl, whisk together
2 tablespoons all-purpose flour 2 eggs; gradually whisk in 1 cup hot grits.
8 medium eggs, divided Whisk hot egg mixture into remaining
½ pound ground breakfast sausage, grits. Stir in sausage, Gouda, sharp
cooked and crumbled Cheddar, and sage. Pour into prepared
2 cups shredded smoked Gouda pan, and loosely cover with foil.
cheese 4. Bake for 20 minutes. Uncover and bake
½ cup shredded sharp Cheddar cheese for 15 minutes more. Using the back of a
2 teaspoons chopped fresh sage spoon, make 6 indentations in grits. Crack
Garnish: shredded Cheddar cheese, remaining 6 eggs into indentations. Bake
chopped tomato, chopped fresh until eggs are soft set, about 8 minutes
sage more, or to desired degree of doneness.
Let stand for 5 minutes before serving.
1. Preheat oven to 375°. Spray a 13x9-inch Season to taste with salt and pepper.
baking dish with cooking spray. Garnish with Cheddar, tomato, and sage,
2. In a large saucepan, bring 2 cups water, if desired.
broth, salt, and pepper to a boil over

Kitchen Tip
This dish can be prepared
through step 2 and refrigerated
overnight. Let it stand at room
temperature for 30 minutes
before baking as directed.
BAKED SPICED BLUEBERRY- cinnamon, salt, and nutmeg. 2 large bananas, sliced
PEAR OATMEAL 3. In a medium bowl, whisk together 3 cups whole milk
Makes 6 to 8 servings milk, preserves, melted butter, and 1 cup sugar
eggs. Stir milk mixture into oats 6 large eggs
5 cups old-fashioned oats mixture; fold in blueberries and pears. 3 tablespoons unsalted butter,
1 cup firmly packed light brown Spoon into prepared pan, and cover melted
sugar with foil. 1 tablespoon vanilla extract
1 tablespoon baking powder 4. Bake for 30 minutes. Uncover and ¼ teaspoon kosher salt
2 teaspoons ground cinnamon bake until center is almost set, about 1⁄3 cup chopped toasted pecans
1 teaspoon salt 20 minutes. Dot with butter cubes, Maple syrup, to serve
¼ teaspoon ground nutmeg and bake until top is golden brown,
3¼ cups milk about 10 minutes more. Let cool for 1. Spray a 13x9-inch baking dish with
1 (11.5-ounce) jar pear preserves* 10 minutes before serving. cooking spray. Arrange bread and
½ cup butter, melted and cooled bananas in prepared pan.
2 large eggs, lightly beaten *We used Braswell’s Pure Pear 2. In a large bowl, whisk together milk,
2 cups fresh blueberries Preserves. sugar, eggs, melted butter, vanilla, and
2 Bartlett pears, peeled, cored, and salt. Pour onto bread mixture, lightly
diced BANANA PUDDING BREAD pressing with a spoon. Cover and
2 tablespoons butter, cubed PUDDING refrigerate for 1½ hours.
Makes 6 to 8 servings 3. Preheat oven to 350°.
1. Preheat oven to 350°. Spray a 3-quart 4. Bake, uncovered, until puffed and
or 13x9-inch baking dish with cooking 1 (12-ounce) loaf French bread, cut golden brown, about 45 minutes.
spray. into 1-inch cubes Sprinkle with pecans; serve warm with
2. In a large bowl, whisk together maple syrup.
oats, brown sugar, baking powder,
Strawberry Cheesecake
Crumble Bars
page 92
CHAPTER
Desserts
Sweet endings for all your gatherings

Desserts
Coconut Banana Pudding

Poke Cake
Makes 1 (13x9-inch) cake
1 (15.25-ounce) box white cake mix* 3. Bake until a wooden pick inserted in
½ cup mashed ripe banana center comes out clean, 25 to 30 minutes.
½ teaspoon coconut extract Let cool for 5 minutes.
1 (4.6-ounce) box vanilla cook-and- 4. Meanwhile, prepare pudding mix
serve pudding mix according to package directions. Using the
3 bananas, sliced handle of a wooden spoon, poke holes into
4 cups sweetened whipped cream warm cake; spread pudding all over cake.
2⁄3 cup sweetened flaked coconut Cover and refrigerate until cake is cold, at
least 4 hours or overnight.
1. Preheat oven to 350°. Spray a 13x9-inch 5. Just before serving, top cake with banana
baking pan with baking spray with flour. slices, whipped cream, and coconut.
2. Prepare cake mix according to package
directions for whole egg recipe, stirring in *We used Pillsbury Moist Supreme Classic
mashed banana and coconut extract. Spread White Cake Mix.
batter into prepared pan.

FROZEN KEY LIME-ORANGE
BARS
Makes about 12
2 (5.3-ounce) packages shortbread

cookies
1 tablespoon sugar
6 tablespoons salted butter, melted
2 (14-ounce) cans sweetened
condensed milk
1 teaspoon Key lime zest
½ cup fresh Key lime juice
2 teaspoons orange zest
¼ cup fresh orange juice
5 cups frozen whipped topping,
thawed
2 (6-ounce) containers Key lime
yogurt
Garnish: orange slices, lime slices
1. In the work bowl of a food processor,

pulse together cookies and sugar until
finely ground. Add melted butter, and
pulse until combined. Press mixture into
bottom of a 13x9-inch baking dish.
2. In a large bowl, beat condensed milk
and all zest and juice with a mixer at
medium speed until thick and smooth,
about 3 minutes. Fold in whipped
topping and yogurt. Spread mixture onto
prepared crust.
3. Cover and freeze for at least 8 hours
or overnight. Cut into bars; garnish with
orange and lime slices, if desired.
FROZEN STRAWBERRY 1. Preheat oven to 350°. Line a 13x9- lifter or 2 spatulas, set aside top half of
SHORTCAKE inch baking pan with parchment paper, cake.
Makes 1 (13x9-inch) cake letting excess extend over sides of pan. 5. Using excess parchment, return
2. In a large bowl, beat cake mix, bottom half of cake to pan. Gently
1 (15.25-ounce) box yellow cake 1 cup water, oil, and eggs with a mixer spread softened ice cream onto bottom
mix* at low speed for 30 seconds. Increase half. Place top half on ice cream; gently
1 cup water mixer speed to medium, and beat for press. Spread whipped topping onto
½ cup vegetable oil 2 minutes. Spread batter into cake. Freeze until firm.
3 large eggs prepared pan. 6. In a medium bowl, stir together
½ gallon strawberry ice cream, 3. Bake until a wooden pick inserted strawberries, sugar, lemon zest and
softened in center comes out clean, 28 to juice, and salt. Let stand at room
1 (16-ounce) container frozen 33 minutes. Let cool completely in pan temperature, stirring occasionally, until
whipped topping, thawed on a wire rack. sugar is dissolved, about 2 hours.
2 pounds fresh strawberries, hulled 4. Run a knife between pan and 7. Let cake stand at room temperature
and quartered parchment to release cake. Using excess until slightly softened, about 20 minutes.
½ cup sugar parchment as handles, remove from Using excess parchment as handles,
½ teaspoon lemon zest pan, and gently peel parchment from remove cake from pan before cutting.
1 tablespoon fresh lemon juice sides of cake. Using a serrated knife, cut Serve with strawberries.
1⁄8 teaspoon kosher salt cake in half horizontally. Using a cake
*We used Betty Crocker.
Desserts
Plum Cobbler with

Cream Cheese Biscuits
¾ cup sugar Cream Cheese Biscuit Dough

3 tablespoons cornstarch Makes about 14
½ teaspoon ground cinnamon
6 pounds fresh plums, halved, pitted, 2½ cups all-purpose flour
and sliced ½ inch thick ½ cup sugar
Cream Cheese Biscuit Dough (recipe 2 teaspoons baking powder
follows) ½ teaspoon salt
½ cup cold butter, cubed
1. Preheat oven to 400°. Spray a deep 3 ounces cream cheese, cubed and
13x9-inch or 3½-quart baking dish with softened
cooking spray. 1 cup cold heavy whipping cream
2. In a large bowl, whisk together sugar,
cornstarch, and cinnamon; stir in plums 1. In a medium bowl, whisk together flour,
until combined. Pour mixture into sugar, baking powder, and salt. Using
prepared pan. a pastry blender or 2 forks, cut in cold
3. Bake for 30 minutes. Gently stir fruit; butter until mixture is crumbly. Stir in
drop Cream Cheese Biscuit Dough by cream cheese until combined. Stir in cold
heaping tablespoonfuls onto fruit. cream just until mixture is moistened.
Bake until biscuits are golden brown,
about 30 minutes more. Let cool for at
least 20 minutes before serving.

Kitchen Tip
Fresh peaches can be substituted
with a 20-ounce bag of frozen
peaches that have been thawed
and drained well.
PEACH CONGEALED SALAD 3. In a large bowl, stir together 2 cups 1. In a medium heavy-bottomed
Makes 10 to 12 servings boiling water and gelatin until dissolved. saucepan, whisk together sugar and flour;
Refrigerate, stirring occasionally, until whisk in milk until smooth. Whisk in egg
2½ cups graham cracker crumbs thickened and just beginning to set, yolks until well combined. Cook mixture
½ cup butter, melted 30 minutes to 1 hour. over medium heat, whisking constantly,
¼ cup granulated sugar 4. Stir peaches into gelatin mixture until until a thick custard forms, 20 to
1 (8-ounce) package cream combined. Gently pour peach mixture 25 minutes. Remove from heat, and whisk
cheese, softened onto cream cheese layer. Cover and in butter and vanilla until melted and
1 cup confectioners’ sugar refrigerate until cold and set, at least smooth.
1 (16-ounce) container frozen 4 hours or up to 2 days. Serve with 2. Pour custard into a large bowl, and
whipped topping, thawed and remaining whipped topping; garnish with cover with plastic wrap, pressing wrap
divided graham cracker crumbs, if desired. directly onto surface of custard to prevent
2 teaspoons vanilla extract a skin from forming. Let stand at room
2 cups boiling water HOMESTYLE BANANA temperature for 30 minutes; refrigerate
1 (3-ounce) box peach gelatin PUDDING until thick and cold, at least 4 hours or
4 cups thinly sliced peeled fresh Makes 10 to 12 servings overnight.
peaches 3. Spread half of cold custard into bottom
Garnish: graham cracker crumbs 1 cup sugar of a 13x9-inch baking dish. Top with a
½ cup all-purpose flour layer of vanilla wafers and half of banana
1. In a medium bowl, stir together 3 cups whole milk slices. Repeat layers with remaining
graham cracker crumbs, melted butter, 4 large egg yolks custard, vanilla wafers, and remaining
and granulated sugar. Press mixture into 3 tablespoons salted butter bananas. Spread whipped topping onto
bottom of a 13x9-inch baking dish. 2 teaspoons vanilla extract bananas, and add vanilla wafers around
2. In a large bowl, beat cream cheese 2 (11-ounce) boxes vanilla wafers sides of baking dish. Garnish with
and confectioners’ sugar with a mixer 5 large ripe bananas, sliced crushed vanilla wafers, if desired. Serve
at medium speed until smooth. Beat in 1 (16-ounce) container frozen immediately.
half of whipped topping and vanilla until whipped topping, thawed
combined. Spread mixture onto crust. Garnish: crushed vanilla wafers
Cover and refrigerate for at least 1 hour
or up to overnight.
Desserts
Chocolate-Peanut Butter Candy Pie

Makes 1 (13x9-inch) pie
Crust: 1. For crust: In the work bowl of a food

2 (1.9-ounce) chocolate-covered processor, pulse candy bars into fine
crispy peanut-buttery candy bars* crumbs. Transfer to a medium bowl; stir
1½ cups graham cracker crumbs in graham cracker crumbs and melted
6 tablespoons unsalted butter, melted butter. Using the bottom of a measuring
cup, press mixture into bottom and up
Filling: sides of a rimmed 13x9-inch baking sheet.
1½ cups creamy peanut butter Freeze until firm, about 10 minutes.
½ cup butter, softened 2. For filling: In a large bowl, beat
1 cup confectioners’ sugar peanut butter and butter with a mixer at
1 (8-ounce) container frozen whipped medium speed until smooth. Gradually
topping, thawed add confectioners’ sugar, beating at low
½ cup chopped peanuts speed until combined. Fold in whipped
1⁄3 cup heavy whipping cream topping and peanuts. Spread mixture into
1 tablespoon light corn syrup prepared crust.
1 cup milk chocolate chips 3. In a microwave-safe bowl, heat cream
and corn syrup on high until hot, about
Garnish: chopped chocolate-covered 30 seconds. Stir in chocolate chips until
crispy peanut-buttery candy bar, melted and smooth. Spread chocolate
chopped peanut butter cups mixture onto filling. Garnish with
chopped candy, if desired. Cover and
refrigerate until cold before serving, at
least 1 hour or up to 2 days.
*We used Butterfinger.

Desserts
Georgia Pecan Pie Bars

Makes about 18
1 cup butter, softened stopping to scrape sides of bowl. With

½ cup granulated sugar mixer on low speed, gradually add flour,
¼ teaspoon salt beating until combined. Press dough into
2 cups all-purpose flour prepared pan.
4 large eggs 3. Bake until crust is lightly browned, 15 to
1½ cups light corn syrup 18 minutes. Leave oven on.
11⁄3cups firmly packed light brown 4. In a large bowl, whisk together eggs,
sugar corn syrup, brown sugar, and vanilla until
1 teaspoon vanilla extract well combined. Stir in pecans. Pour onto
2 cups pecan pieces prepared crust.
5. Bake until filling is set, about
1. Preheat oven to 350°. Line a 13x9-inch 25 minutes. Let cool completely in pan on
baking pan with parchment paper, letting a wire rack. Using excess parchment as
excess extend over sides of pan. handles, remove from pan, and cut into
2. In a large bowl, beat butter, granulated bars. Store in an airtight container for up
sugar, and salt with a mixer at medium to 3 days.
speed until creamy, about 3 minutes,
Kitchen Tip
Lining your baking dish with
parchment paper ensures the bars
come out of the pan easily and
makes cleanup a breeze.

4. In a medium bowl, stir together
coconut, almonds, and condensed milk.
Spread coconut mixture onto batter
in pan. Spread remaining batter onto
coconut mixture.
5. Bake until a wooden pick inserted
in center comes out clean, 30 to
35 minutes. Let cool completely in pan
on a wire rack. Using excess parchment
as handles, remove from pan, and cut
into bars. Store in an airtight container
for up to 3 days.
CHOCOLATE ÉCLAIR ICEBOX

CAKE
Makes 1 (13x9-inch) cake
2 cups cold whole milk, divided

1 (3.4-ounce) box vanilla instant
pudding mix
1 (8-ounce) container frozen
whipped topping, thawed
22 graham cracker sheets
1 (4-ounce) bar unsweetened
chocolate, chopped
¼ cup unsalted butter
1½ cups confectioners’ sugar
1. In a medium bowl, whisk together

1¾ cups cold milk and pudding mix
until thickened; fold in whipped
topping.
2. In a 13x9-inch baking dish, place
graham crackers to cover bottom of
pan. Spread half of pudding mixture
onto crackers; repeat layers. Top with
COCONUT-ALMOND 1. Preheat oven to 350°. Spray a 13x9- remaining graham crackers.
BROWNIES inch baking pan with baking spray with 3. In a medium microwave-safe bowl,
Makes about 18 flour. Line pan with parchment paper, heat chocolate and butter on high in
letting excess extend over sides of pan; 30-second intervals, stirring between
2 (4-ounce) bars bittersweet spray parchment. each, until melted and mixture is
chocolate, chopped 2. In a large microwave-safe bowl, smooth (about 1 minute total). Whisk
1 cup unsalted butter, cubed heat chocolate and butter on high in in confectioners’ sugar and remaining
2 cups firmly packed light brown 30-second intervals, stirring between ¼ cup cold milk until smooth. Spread
sugar each, until melted and mixture is onto graham crackers. Cover and
2 teaspoons vanilla extract smooth (about 1½ minutes total). Stir refrigerate until cold and set, at least
4 large eggs in brown sugar and vanilla until well 4 hours or up to 2 days.
1¾ cups all-purpose flour combined. Add eggs, one at a time,
1 teaspoon salt
½ teaspoon baking powder
whisking well after each addition.
3. In a small bowl, whisk together flour,
Kitchen Tip
1 (7-ounce) bag sweetened flaked salt, and baking powder. Gradually add Use chocolate or cinnamon
coconut flour mixture to chocolate mixture, graham crackers to change
up the flavors in this dessert.
1 cup toasted slivered almonds, stirring to combine. Spread half of
coarsely chopped batter in prepared pan.
½ cup sweetened condensed milk

Desserts
Strawberry Cheesecake
Crumble Bars
Makes about 18
2 cups quick-cooking oats 3. Bake until lightly browned, about

2 cups all-purpose flour 20 minutes. Leave oven on.
1 cup firmly packed light brown sugar 4. In a large bowl, beat cream cheese
¾ cup chopped pecans and granulated sugar with a mixer at
¾ teaspoon baking soda medium speed until creamy. Add eggs,
1¼ cups unsalted butter, softened one at a time, beating just until combined
2 (8-ounce) packages cream cheese, after each addition. Spread mixture
softened onto prepared crust. Drop preserves
2⁄3 cup granulated sugar by tablespoonfuls onto cream cheese
2 large eggs mixture. Sprinkle with reserved
1 (12-ounce) jar strawberry preserves* oats mixture.
5. Bake until topping is golden brown,
1. Preheat oven to 350°. Spray a 13x9-inch 25 to 30 minutes. Let cool completely
baking pan with cooking spray. in pan on a wire rack; cut into bars. Cover
2. In a large bowl, stir together oats, and refrigerate for up to 3 days.
flour, brown sugar, pecans, and baking
soda. Add butter, and beat with a mixer *We used Smucker’s Strawberry Preserves.
at medium-low speed until mixture
is crumbly. Press half of oats mixture
into bottom of prepared pan; reserve
remaining mixture.

Desserts
Apple Pie Bars

Makes about 18
1½ cups diced peeled baking apple 2. In a small bowl, stir together apple,
1 tablespoon granulated sugar granulated sugar, and cinnamon.
½ teaspoon ground cinnamon 3. In a large bowl, whisk together brown
2½ cups firmly packed dark brown sugar, melted shortening, eggs, and vanilla.
sugar 4. In a medium bowl, whisk together
2⁄3 cup all-vegetable shortening, flour, pecans, baking powder, salt, and pie
melted spice. Fold flour mixture into brown sugar
3 large eggs mixture. (Batter will be very thick.)
1 teaspoon vanilla extract 5. Spread half of batter into prepared
2½ cups all-purpose flour pan. Sprinkle apples onto batter. Drop
½ cup chopped pecans remaining batter by teaspoonfuls onto
2 teaspoons baking powder apples, and gently flatten with your
1 teaspoon kosher salt fingers. (Batter will spread during baking.)
1 teaspoon apple pie spice 6. Bake until a wooden pick inserted in
Garnish: confectioners’ sugar center comes out clean, 30 to 35 minutes.
Let cool completely in pan on a wire rack.
1. Spray a 13x9-inch baking pan with Using excess parchment as handles, remove
baking spray with flour; line pan with from pan, and cut into bars. Garnish with
parchment paper, letting excess extend confectioners’ sugar, if desired. Store in an
over sides of pan. airtight container for up to 3 days.
Kitchen Tip
One large apple yields about
1 cup diced fruit. Braeburn, Fuji,
Gala, Granny Smith, and Honeycrisp
are all good varieties for baking.

BLACKBERRY COBBLER BARS
Makes about 18
2¼ cups firmly packed light brown

sugar, divided
3 tablespoons cornstarch
7 cups fresh blackberries
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract, divided
3 cups all-purpose flour
1 cup old-fashioned oats
1½ teaspoons baking powder
1 cup cold unsalted butter, cubed
½ cup sour cream
1 large egg
Garnish: confectioners’ sugar
1. Preheat oven to 350°. Line a 13x9-inch

baking pan with parchment paper, letting
excess extend over sides of pan.
2. In a large bowl, whisk together
1¼ cups brown sugar and cornstarch. Stir
in blackberries, lemon zest and juice, and
½ teaspoon vanilla until combined.
3. In another large bowl, whisk together
flour, oats, baking powder, salt, and
remaining 1 cup brown sugar. Using a
pastry blender or 2 forks, cut in cold
butter until mixture is crumbly. 1 teaspoon orange zest 25 minutes. Let cool completely in pan on
4. In a small bowl, whisk together sour 3 cups all-purpose flour a wire rack.
cream, egg, and remaining 1½ teaspoons ½ teaspoon baking powder 5. Using excess parchment as handles,
vanilla until smooth. Stir sour cream 1⁄8 teaspoon kosher salt remove from pan. Spread Orange Cream
mixture into flour mixture until combined; Orange Cream Cheese Frosting Cheese Frosting on top. Cut into
gently knead until a dough forms. (recipe follows) 12 bars; cut each bar in half to create
5. Using lightly floured hands, press Garnish: fresh orange slices triangles. Garnish with orange, if desired.
3 cups dough into bottom of prepared Cover and refrigerate for up to 3 days.
pan. Stir blackberry mixture, and spread 1. Preheat oven to 350°. Spray a 13x9-
onto dough in pan. Drop remaining inch baking pan with cooking spray. Orange Cream Cheese Frosting
dough in pieces onto fruit. Line pan with parchment paper, letting Makes about 3 cups
6. Bake until top is golden brown and excess extend over sides of pan; spray
filling is bubbly, 40 to 45 minutes. Let parchment. 1 (8-ounce) package cream
cool completely in pan on a wire rack. 2. In a large bowl, beat butter and sugar cheese, softened
Using excess parchment as handles, with a mixer at medium speed until fluff y, ½ cup unsalted butter, softened
remove from pan, and cut into bars. 3 to 4 minutes, stopping to scrape sides 1 tablespoon packed orange zest
Garnish with confectioners’ sugar, if of bowl. Add eggs, one at a time, beating 1 teaspoon orange extract
desired. well after each addition. Beat in extracts 2 cups confectioners’ sugar
and orange zest.
FROSTED ORANGE BLONDIES 3. In a medium bowl, whisk together 1. In a large bowl, beat cream cheese
Makes 24 flour, baking powder, and salt. Gradually and butter with a mixer at medium
add flour mixture to butter mixture, speed until smooth. Beat in orange
1 cup unsalted butter, softened beating with a mixer at low speed just zest and orange extract. Gradually add
2½ cups sugar until combined. Spread batter into confectioners’ sugar, beating at low speed
3 large eggs prepared pan. until smooth, stopping to scrape sides of
2 teaspoons orange extract 4. Bake until a wooden pick inserted bowl. Use immediately.
1 teaspoon vanilla extract in center comes out clean, about
C IPE INDE
RE X
Beef Desserts Poultry

Beef and Caramelized Onion Apple Pie Bars 93 Buffalo Chicken Pot Pie 32
Pot Pie 13 Blackberry Cobbler Bars 96 Chicken À l’Orange 39
Beef Stroganoff Casserole 25 Chocolate Éclair Icebox Cake 89 Chicken Bacon Ranch Casserole 12
Meatball Casserole 29 Chocolate-Peanut Butter Candy Chicken Caprese Casserole 16
Meaty Spinach Ravioli Bake 12 Pie 85 Chicken Enchilada Casserole 28
Southwestern Sweet Potato Coconut-Almond Brownies 89 Chicken Parmesan Lasagna 20
Shepherd’s Pie 9 Coconut Banana Pudding Poke Creamy Chicken Noodle
Cake 77 Casserole 32
Breads and Doughs Frosted Orange Blondies 96 Oven-Fried Chicken with White
Buttermilk Poppy Seed Rolls 58 Frozen Key Lime-Orange Bars 80 Barbecue Sauce 38
Caramelized Onion-Parmesan Frozen Strawberry Shortcake 80 Turkey Tetrazzini 21
Yeast Rolls 58 Georgia Pecan Pie Bars 88
Coffee-Almond Morning Buns 59 Homestyle Banana Pudding 84 Sauces and Toppings
Cornmeal Buttermilk Piecrust 13 Peach Congealed Salad 84 Cheese Sauce 63
Cream Cheese Biscuit Dough 81 Plum Cobbler with Cream Cheese Herbed Garlic Butter 54
Crunchy Butter Sticks 54 Biscuits 81 Orange Cream Cheese Frosting 96
Herbed Parker House Rolls 54 Strawberry Cheesecake Crumble Sweet Pear Topping 66
Peach Cinnamon Rolls 55 Bars 92
Pull-Apart Garlic Cheese Bread 51 Seafood
Pork Feta-Stuffed Shrimp 46
Breakfast Cornbread-Crusted Stuffed Pork Shrimp and Artichoke Casserole 21
Apple Cinnamon French Toast Chops 42
Casserole 70 Ham and Cheese Potato Bake 16 Vegetables and Sides
Baked Spiced Blueberry-Pear Pineapple- and Pepper Jelly- Baked Beans 38
Oatmeal 74 Glazed Ham 35 Butternut Squash and Parsnip
Banana Pudding Bread Pudding 74 Spice-Rubbed Pork Tenderloin with Gratin 43
Croissant French Toast 66 Pears 43 Fresh Tomato Slab Pie 47
Hash Browns, Sausage, and Strawberry-Chipotle Pork Chops 47 Lemon-Parmesan Green Bean
Caramelized Onion Casserole 67 Supreme French Bread Pizza Casserole 39
Herbed Breakfast Casserole 67 Strata 28 Pimiento Cheese Mashed Potato
Scrambled Egg Casserole 63 Casserole 35
Smoked Cheese Grits, Sausage, and Savory Summer Vegetable
Egg Bake 71 Cobbler 17
Squash Casserole 42
Tomato-Basil Mac and Cheese 46
Tomato Pie Casserole 24

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QUICK & EASY SIDES | MAKE-AHEAD DESSERTS | HEARTY DINNERS

A NEW SUMMER FAVORITE

fun, food, and lots of laughs. It’s no surprise

Love and Best Dishes,

3 PAULA DEEN’S 13x9 DISHES

SHOP OUR ENTIRE BAKE FROM SCRATCH COLLECTION

EDITORIAL DIRECTOR Nancy Meeks GROUP CREATIVE DIRECTOR

ACCOUNT DIRECTORS MARKETING COORDINATOR Gretchen Norris

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

EDITORIAL & ADVERTISING OFFICE SUBSCRIPTION CUSTOMER SERVICE

PAULA DEEN’S 13x9 DISHES 8

Southwestern Sweet Potato

2 pounds sweet potatoes, peeled high heat. Reduce heat to medium-low;

9 PAULA DEEN’S 13x9 DISHES

1 teaspoon vegetable oil

1. Preheat oven to 375°. Spray a 13x9-

Beef and Caramelized Onion

1. Preheat oven to 375°. Spray a 13x9-inch Cornmeal Buttermilk Piecrust

13 PAULA DEEN’S 13x9 DISHES

Savory Summer Vegetable Cobbler

Filling: 1. Preheat oven to 400°.

17 PAULA DEEN’S 13x9 DISHES

Chicken Parmesan Lasagna

1 (22-ounce) package frozen lightly 3. In a medium bowl, stir together crushed

PAULA DEEN’S 13x9 DISHES 20

SHRIMP AND ARTICHOKE

1 (10.5-ounce) can cream of

Tomato Pie Casserole

4 to 4½ pounds tomatoes, sliced ¼ inch 3. In a medium bowl, stir together

PAULA DEEN’S 13x9 DISHES 24

Beef Stroganoff Casserole

4 tablespoons unsalted butter, divided 1. Preheat oven to 350°. Spray a 13x9-inch

25 PAULA DEEN’S 13x9 DISHES

1 (25-ounce) package large ﬂour

1. Preheat oven to 350°. Spray a 13x9-

2 tablespoons olive oil 1. Preheat oven to 375°. Lightly spray a

29 PAULA DEEN’S 13x9 DISHES

3 tablespoons unsalted butter,

1. Preheat oven to 375°. Spray a 13x9-

PAULA DEEN’S 13x9 DISHES 34

PINEAPPLE- AND PEPPER

1 (10-pound) bone-in smoked ham

1. Preheat oven to 325°. Spray a 13x9-

1. For sauce: In a small bowl, whisk

2 tablespoons extra-virgin olive oil

1. Preheat oven to 350°.

4 pounds yellow squash, sliced

1. Preheat oven to 350°. Spray a 13x9-

CORNBREAD-CRUSTED ½ cup corn muffin mix* remaining ½ teaspoon pepper. Place in

2 tablespoons crushed fennel seeds

1. Preheat oven to 400°.

PAULA DEEN’S 13x9 DISHES 46

4 cups halved fresh strawberries

PAULA DEEN’S 13x9 DISHES 50

Pull-Apart Garlic Cheese Bread

2 cups shredded mozzarella cheese, Italian seasoning, rosemary, parsley, salt,

51 PAULA DEEN’S 13x9 DISHES

¾ cup butter, melted

1. Preheat oven to 350°. Pour melted

HERBED PARKER HOUSE

Peach Cinnamon Rolls

55 PAULA DEEN’S 13x9 DISHES

2 tablespoons vegetable oil