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    Taste of Home Ultimate 9 x 13 Cookbook
    Taste of Home Ultimate 9 x 13 Cookbook
    Taste of Home Ultimate 9 x 13 Cookbook
    Ebook705 pages2 hours

    Taste of Home Ultimate 9 x 13 Cookbook

    By Editors at Taste of Home

    4.5/5

    ()

    Read preview

    About this ebook

    Grab the most versatile baking dish in your kitchen and cook up a family favorite tonight! With Taste of Home Ultimate 9X13 Cookbook you’ll find 425 bubbling casseroles, savory entrees, quick-fix sides, luscious desserts and tasty party starters—all made in a 9 X13-inch pan. From one-dish meals perfect for hurried weeknights to potluck specialties that feed a crowd, you can do it all in the super-size pan you know and love. Let Ultimate 9X13 Cookbook show you how!

    It’s here! A no-fuss cookbook that takes advantage of everyone’s favorite kitchen tool—the 9X13-inch pan! Taste of Home Ultimate 9 X13 Cookbook makes it easy to serve all the scrumptious dishes families crave. Brimming with hundreds of clever recipes exclusively for the 9X13 pan, this valuable collection offers tried-and-true favorites as well as exciting new creations home cooks are sure to adore! This brand-new title leaves other cookbooks behind by offering more than 400 Taste of Home recipes—all shared by today’s family cooks. Readers will also appreciate hundreds of gorgeous full-color photos, dozens of helpful hints, and tips and techniques shared by other family cooks who prepared the recipes as well. Whether used for weeknight dinners, summer potlucks, fall baking or holiday parties, it’s one book home cooks will turn to all year long.
     
    LanguageEnglish
    PublisherTrusted Media Brands
    Release dateNov 3, 2015
    ISBN9781617654213
    Taste of Home Ultimate 9 x 13 Cookbook
    Author

    Editors at Taste of Home

                                                

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      Book preview

      Taste of Home Ultimate 9 x 13 Cookbook - Editors at Taste of Home

      A TASTE OF HOME/READER’S DIGEST BOOK

      © 2015 RDA Enthusiast Brands, LLC

      1610 N. 2nd St., Suite 102, Milwaukee WI 53212

      All rights reserved.

      Taste of Home and Reader’s Digest are registered trademarks of The Reader’s

      Digest Association, Inc.

      EDITORIAL

      Editor-in-Chief: Catherine Cassidy

      Creative Director: Howard Greenberg

      Editorial Operations Director: Kerri Balliet

      Managing Editor, Print & Digital Books: Mark Hagen

      Associate Creative Director: Edwin Robles Jr.

      Editor: Christine Rukavenar

      Art Director: Jessie Sharon

      Layout Designer: Catherine Fletcher

      Editorial Production Manager: Dena Ahlers

      Copy Chief: Deb Warlaumont Mulvey

      Copy Editors: Mary-Liz Shaw, Dulcie Shoener, Joanne Weintraub

      Business Analyst, Content Tools: Amanda Harmatys

      Content Operations Assistant: Shannon Stroud

      Editorial Services Administrator: Marie Brannon

      Food Editors: James Schend; Peggy Woodward, RD

      Recipe Editors: Mary King; Jenni Sharp, RD; Irene Yeh

      Test Kitchen & Food Styling Manager: Sarah Thompson

      Test Cooks: Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke

      Food Stylists: Kathryn Conrad (lead), Leah Rekau, Shannon Roum

      Prep Cooks: Bethany Van Jacobson (lead), Megumi Garcia, Melissa Hansen

      Culinary Team Assistant: Megan Behr

      Photography Director: Stephanie Marchese

      Photographer: Jim Wieland

      Set Stylist: Dee Dee Jacq

      Food Stylist: Sue Draheim

      Photo Studio Assistant: Ester Robards

      Editorial Business Manager: Kristy Martin

      Editorial Business Associate: Samantha Lea Stoeger

      BUSINESS

      Vice President, Group Publisher: Kirsten Marchioli

      Publisher: Donna Lindskog

      General Manager, Taste of Home Cooking School: Erin Puariea

      Executive Producer, Taste of Home Online Cooking School: Karen Berner

      THE READER’S DIGEST ASSOCIATION, INC.

      President and Chief Executive Officer: Bonnie Kintzer

      Vice President, Chief Operating Officer, North America: Howard Halligan

      Chief Revenue Officer: Richard Sutton

      Chief Marketing Officer: Leslie Dukker Doty

      Senior Vice President, Global HR & Communications: Phyllis E. Gebhardt, SPHR

      Vice President, Digital Content & Audience Development: Diane Dragan

      Vice President, Brand Marketing: Beth Gorry

      Vice President, Financial Planning & Analysis: William Houston

      Publishing Director, Books: Debra Polansky

      Vice President, Chief Technology Officer: Aneel Tejwaney

      Vice President, Consumer Marketing Planning: Jim Woods

      For other Taste of Home books and products, visit us at tasteofhome.com.

      For more Reader’s Digest products and information, visit rd.com (in the United States) or see rd.ca (in Canada).

      International Standard Book Number (Epub): 978-1-61765-421-3

      Pictured on front cover:

      Hawaiian Joy Bars; Creamy Cavatappi & Cheese; Patriotic Dessert; Make Once, Eat Twice Lasagna

      Contents

      Intro

      Grab Your 9x13 Pan & Let’s Get Cooking!

      Brunch

      Dutch Baby Tropicale

      Italian Apricot-Pancetta Strata

      Corned Beef Brunch

      Crustless Quiche Bake

      Green Chili Egg Puff

      Contest-Winning Brunch Pizza

      Chocolate-Peanut Granola Bars

      Ham, Egg & Cheese Casserole

      Beef, Potato & Egg Bake

      Pesto Chicken Strata

      Broccoli-Mushroom Bubble Bake

      Caramel Apple Strata

      Spicy Egg Bake

      Holiday Brunch Casserole

      Cheese Strata with Ham & Sun-Dried Tomatoes

      Hot Spiced Fruit

      Spinach & Sausage Egg Bake

      Ham, Cheese & Chilies Casserole

      Bacon & Cheddar Strata

      Baked Banana French Toast

      Spinach and Artichoke Bread Pudding

      Spring Morning Casserole

      Croissant Breakfast Casserole

      Potato Egg Bake

      Maple-Bacon French Toast

      Appetizers & Snacks

      Spicy Shrimp

      Smoky Chicken Nachos

      Hoisin Cocktail Meatballs

      Hearty Ham Balls

      Sun-Dried Tomato Spread

      Artichoke Crescent Appetizers

      Dilly Veggie Pizza

      Layered Mediterranean Dip

      Hot Antipasto

      Pimiento Cheese-Stuffed Artichoke Bottoms

      Praline Pecans & Cranberries

      Chorizo Bean Dip

      Smoky Jalapenos

      Barbecued Peanuts

      Sweet & Sour Meatballs

      Apple Sausage Appetizers

      Oven-Fried Sesame Chicken Wings

      Shrimp Lover Squares

      Bacon Water Chestnut Wraps

      Crab-Stuffed Baby Portobellos

      Spinach Squares

      Double-Nut Stuffed Figs

      Queso Baked Nachos

      Cheddar-Bacon Dip

      Baked Reuben Dip

      Meatballs in Plum Sauce

      Glazed Orange Chicken Wings

      Praline Cereal Crunch

      Stuffed Butterflied Shrimp

      Beef & Pork

      Sausage Ravioli Lasagna

      Stuffed Zucchini

      Andouille-Stuffed Peppers

      Sun-Dried Tomato Meat Loaf

      Easy Stuffed Shells

      Oven Stew and Biscuits

      Parm-Breaded Pork Chops

      Sausage Spaghetti Spirals

      Ham and Broccoli Bake

      Pepperoni Macaroni

      Cheeseburger Pepper Cups

      Reuben Crescent Bake

      Stuffed Burger Bundles

      Chicago Deep-Dish Pizza

      Pork Chops with Scalloped Potatoes

      Make Once, Eat Twice Lasagna

      Parsnips & Ham au Gratin

      Pizza Noodle Bake

      Ham with Apple-Raisin Sauce

      Cheesy Kielbasa Bake

      Maple-Glazed Ribs

      Orange Pork Tenderloin

      Baked Spaghetti

      Sunday Chops and Stuffing

      Queso Pork Enchiladas

      Potluck Spareribs

      Philly-Style Mac and Cheese

      Pot Roast Meat Loaf

      Beef Tenderloin with Roasted Vegetables

      Argentine Lasagna

      Chicken & Turkey

      Turkey Meat Loaf

      Zippy Turkey and Rice

      Savory Chicken Dinner

      Paprika Chicken Thighs

      Breaded Ranch Chicken

      Turkey Cordon Bleu with Alfredo Sauce

      Chicken Kiev

      Chicken Potpie with Cheddar Biscuit Topping

      Club-Style Turkey Enchiladas

      Cheddar Chicken Mostaccioli

      Chicken Stuffing Bake

      Turkey Cabbage Bake

      Lasagna Roll-Ups

      Chicken Parmesan

      Chicken Spaghetti Casserole

      Orange-Soy Chicken

      TLC (Thanksgiving Leftover Casserole)

      Corn Tortilla Chicken Lasagna

      Berry-Port Game Hens

      Turkey Enchiladas Verdes

      Mushroom Chicken with Wild Rice

      Turkey Tetrazzini

      Roasted Turkey Breast

      Honey-Glazed Chicken

      Creamy Buffalo Chicken Enchiladas

      Indian Baked Chicken

      Penne Chicken with Sun-Dried Tomatoes

      Orange Chicken

      Phyllo Chicken

      Caprese Chicken with Bacon

      Sausage & Pepper Pizza

      Cornmeal Oven-Fried Chicken

      Seafood & Meatless

      Seafood Tortilla Lasagna

      Trout Baked in Cream

      Creamy Cavatappi & Cheese

      Cheese Spinach Manicotti

      Cozumel Red Snapper Veracruz

      New Orleans-Style Spicy Shrimp

      Crab-Topped Tilapia

      Broccoli Tuna Casserole

      Shrimp Enchiladas with Green Sauce

      Cajun-Style Catfish

      Parsley-Crusted Cod

      Flounder with Shrimp Stuffing

      Artichoke Mushroom Lasagna

      Tilapia Florentine

      Company Swordfish

      Asparagus Fish Bundles

      Lemon-Caper Baked Cod

      Cheese Enchiladas

      Lasagna Shrimp Roll-Ups

      Southwest Casserole

      Baked Dill Halibut

      Honey-Pecan Baked Cod

      Seafood Casserole

      Risotto-Stuffed Portobellos

      Veggie Lasagna

      Sides

      Durango Potato Casserole

      Seven-Layer Gelatin Salad

      Cheddar Cabbage Casserole

      Christmas Cauliflower Casserole

      Cheesy Zucchini Casserole

      Savory Mediterranean Orzo

      Buttermilk Mac ’n’ Cheese

      Creamy Make-Ahead Mashed Potatoes

      Vegetarian Dressing

      Special Herb Dressing

      Rice ’n’ Black Bean Bake

      Parmesan Baked Potatoes

      Cherry Pineapple Salad

      Apricot Barley Casserole

      Roasted Pepper Salad

      Cheesy Eggplant Bake

      Smoked Sausage & Potato Dressing

      Tomatoes Rockefeller

      Three-Cheese Stuffed Onions

      Cheesy Broccoli Rice

      Heavenly Baked Sweet Potatoes

      Broccoli-Cauliflower Cheese Bake

      Mushroom Barley Bake

      Maple-Glazed Acorn Squash

      Baked Greek Ratatouille

      Brussels Sprouts au Gratin

      Cowboy Baked Beans

      Maple Squash ’n’ Apples

      Cheese & Herb Potato Fans

      Triple-Mushroom au Gratin Potatoes

      Parmesan Asparagus

      Four-Cheese Rice Casserole

      Three-Cheese Hash Brown Bake

      Mushroom Casserole

      Sweet Potatoes with Pecan-Cinnamon Crunch

      Bacon Mac & Cheese

      Pimiento Potato Salad

      Noodle Kugel

      Winter Vegetable Medley

      Creamy Blueberry Gelatin Salad

      Breads, Rolls & Coffee Cakes

      Raspberry-Rhubarb Coffee Cake

      Cornmeal Pan Rolls

      Overnight Cranberry-Eggnog Coffee Cake

      Sour Cream-Pumpkin Coffee Cake

      Overnight Cinnamon Rolls

      Blackberry Whole Wheat Coffee Cake

      Maple-Walnut Sticky Buns

      Onion & Garlic Rolls

      Buttery Corn Bread

      Plum Streusel Kuchen

      Graham Streusel Coffee Cake

      Zucchini & Cheese Drop Biscuits

      Orange Cheesecake Breakfast Rolls

      Tomato & Brie Focaccia

      Honey-Oat Pan Rolls

      Best Dinner Rolls

      Winter Fruit Coffee Cake

      Cranberry-Pistachio Sticky Buns

      Herb Potato Rolls

      Sour Cream Yeast Rolls

      Toffee Streusel Coffee Cake

      Vegetable & Cheese Focaccia

      Bars & Brownies

      Pumpkin Dessert Bars

      Double Chocolate Coconut Brownies

      Raspberry Cheesecake Bars

      Lemony Coconut Bars

      Chocolaty S’mores Bars

      Nut-Licious Peanut Butter Bars

      Caramel Pecan Bars

      Cookie Dough Brownies

      Best Date Bars

      Cherry Crumb Dessert

      Candy Cereal Treats

      Banana Squares

      Peanut Butter Blondies

      Cranberry Shortbread Bars

      Glazed Apple-Maple Blondies

      Five-Star Brownies

      Gingerbread Meringue Bars

      Double Chocolate Orange Brownies

      Raspberry Walnut Bars

      Million Dollar Pecan Bars

      Chocolate Maple Bars

      Peanut Cake Bars

      Milky Way Crispy Bars

      Coconut Graham Bars

      Caramel Brownies

      Hawaiian Joy Bars

      Almond Bars

      Super Brownies

      Apricot Bars

      Festive Almond Blondies

      Peanut Butter Crispy Bars

      Layered Chocolate-Raspberry Triangles

      Chocolate-Glazed Almond Bars

      Blond Butterscotch Brownies

      Chocolate Toffee Delights

      Coconut Meringue Bars

      Caramel Butter-Pecan Bars

      Gooey Butterscotch Bars

      Peanut Butter-Hazelnut Brownies

      Coconut-Pecan Brownies

      Honey-Pecan Squares

      Lime Cooler Bars

      Rustic Nut Bars

      Caramel Cashew Chewies

      Chocolate Chip Blondies

      Cherry Oat Bars

      Blondie Nut Bars

      Minty Chocolate Cream Cheese Bars

      Swedish Raspberry Almond Bars

      Cakes

      Sad Cake

      Bananas & Cream Pound Cake

      Triple-Berry Shortcake

      Yummy S’more Snack Cake

      Spiced Pudding Cake

      Chocolate Peanut Butter Cake

      Mrs. Thompson’s Carrot Cake

      Pineapple Orange Cake

      Flourless Chocolate Cake with Peanut Butter Ice Cream

      Chocolate Mallow Cake

      Chunky Apple Snack Cake

      Potluck Banana Cake

      Cherry Cake

      Caramel-Pecan Chocolate Cake

      Macadamia Toffee Snack Cake

      Pear-Cranberry Gingerbread Cake

      Orange-Cola Chocolate Cake

      Poppy Seed Cake

      Strawberry-Rhubarb Flip Cake

      Lemon Crumb Cake

      Zucchini Chip Chocolate Cake

      Cranberry-Walnut Cake with Butter Sauce

      Pineapple Cranberry Upside-Down Cake

      Toffee Poke Cake

      Sticky Toffee Pudding with Butterscotch Sauce

      Watergate Cake

      Cuppa Joe Caramel Cake

      Devil’s Food Cake

      Billie’s Southern Sweet Potato Cake

      Cinnamon-Sugar Rhubarb Cake

      Spice Cake with Salted Caramel Icing

      Coconut Cream Yummy Cake

      CokeCola Cake

      Upside-Down German Chocolate Cake

      Grandma’s Lemon Poppy Seed Cake

      Eggnog Tres Leches Cake

      Desserts

      White Chocolate-Strawberry Tiramisu

      Dirt Dessert

      Pretzel Dessert

      Blueberry-Pecan Crisp

      Chocolate Almond Dessert

      Old-Fashioned Cherry Torte

      Peanut Butter Custard Blast

      Black Forest Dump Cake

      Caramel-Mocha Ice Cream Dessert

      Butterfinger Delight

      Cream Puff Cake

      Patriotic Dessert

      Banana Sundae Dessert

      Walnut Apple Dessert

      Cherry-Blackberry Crisp

      Autumn Harvest Cobbler

      Crunchy Ice Cream Delight

      Cranberry-Pear Apple Crisp

      Benjamin’s Chocolate Cheesecake

      Watermelon Sorbet

      Two-Layered Apple Crisp

      Strawberry-Rhubarb Cream Dessert

      Pears and Cranberries Poached in Wine

      Chocolate Chip Cookie Dessert

      Lemon Fluff

      Toffee Rice Pudding with Caramel Cream

      Shattered Crystal Ball

      Indexes

      General Index

      Alphabetical Index

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      Grab Your 9x13 Pan & Let’s Get Cooking!

      It’s no secret…we home cooks love our 9x13 baking pans! When it comes to baking, storing, freezing and serving, nothing beats the versatility of a 9x13. It’s one of the first pans we purchase and the pan we turn to for weeknight dinners and special celebrations alike.

      In fact, this classic pan is ready to meet every need—from appetizers and entrees to side dishes and desserts. Let these 315 home-cooked specialties show you how. After all, each is made with the most popular pan in the house!

      At-a-glance icons highlight these convenient recipes:

      5

      INGREDIENTS

      Dish uses 5 or fewer ingredients (may call for salt, pepper, water or cooking oil).

      FREEZE IT

      Keep these favorites on ice for a busy day.

      IT’S THE PAN THAT CAN!

      The versatile 9x13 comes in many materials. The recipes in this book call for baking pans (made of metal) or baking dishes (from glass or other materials). Here are some considerations as you choose the 9x13 for the job.

      METAL BAKING PANS

      These great conductors of heat create nice browning on rolls, coffee cakes and other baked goods. Metal is a safe, smart choice for under the broiler. It may react with acidic foods such as tomato sauce or cranberries and create a metallic taste or discoloration.

      GLASS BAKING DISHES

      Glass provides slower, more even baking for egg dishes, custards and casseroles. It takes longer to heat than metal but, once heated, the dish holds the heat longer. This is undesirable for many desserts, because a sugary batter may overbrown in glass. If you wish to bake in glass dish even though the recipe calls for a metal pan, decrease the oven temperature by 25º.

      OTHER BAKING DISHES

      Ceramic or stoneware baking dishes generally perform like glass, but are more attractive. They may also be safe for higher temperatures than glass; refer to the manufacturer’s instructions.

      GET MORE FROM YOUR 9x13!

      ■ Double any recipe that calls for an 8-in.-square (or 1 1/2-qt.) baking dish. Bake at the same temperature, for longer, in a glass or ceramic 9x13 dish.

      ■ Bake three loaves of your favorite yeast bread side by side in a metal 9x13 pan.

      ■ Give a freezer-friendly gift of Make Once, Eat Twice Lasagna in a new ceramic 9x13. Include the thawing and baking directions from the recipe. Or, attach these directions to the lasagna of your choice.

      ■ Share the love with casseroles baked in disposable aluminum 9x13 pans. For best results, check the food 10-15 minutes early, as it may cook faster. Bake with pan on a cookie sheet for added support.

      Brunch

      Dutch Baby Tropicale

      A Dutch baby is a cross between a pancake and a popover. It puffs up golden brown, then collapses when taken out of the oven and filled.

      —CINDY RAPPUHN STARTUP, WA

      PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS

      5 eggs

      1 cup 2% milk

      1 cup all-purpose flour

      1/3 cup butter, cubed

      FILLING

      3 tablespoons butter

      2 large bananas, sliced

      1 medium papaya, peeled and sliced

      Lime wedges, optional

      1. In a blender, combine eggs, milk and flour; cover and process just until smooth. Place cubed butter in an ungreased 9x13-in. baking dish. Place in a 425° oven for 5 minutes or until melted.

      2. Pour batter into hot dish. Bake, uncovered, 20 minutes or until puffy and golden brown.

      3. For filling, melt butter in a large skillet. Add bananas and papaya. Cook over medium heat until tender, stirring frequently. Spoon into Dutch baby. Serve immediately with lime wedges.

      TOP TIP

      For a classic spin on the dish that’s also quite easy, squeeze some fresh lemon juice over the plain Dutch baby and dust it generously with confectioners’ sugar.

      Italian Apricot-Pancetta Strata

      For me, the combination of sweet and savory makes this Italian-inspired strata a winning dish. It can be served for breakfast, brunch or as a late afternoon meal.

      —NAYLET LAROCHELLE MIAMI, FL

      PREP: 35 MIN. + CHILLING • BAKE: 35 MIN. • MAKES: 12 SERVINGS

      1/3 pound pancetta, finely chopped

      2 tablespoons butter, divided

      1 1/3 cups finely chopped sweet onion

      2 cups sliced fresh mushrooms

      3 cups fresh baby spinach, coarsely chopped

      5 cups cubed multigrain bread

      1/2 cup sliced almonds, optional

      6 eggs

      1 cup heavy whipping cream

      1/4 teaspoon salt

      1/4 teaspoon pepper

      1 carton (8 ounces) mascarpone cheese

      1 cup (4 ounces) shredded part-skim mozzarella cheese

      1/2 cup shredded Asiago cheese

      1 cup apricot preserves

      3 tablespoons minced fresh basil

      1. In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan.

      2. Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl.

      3. Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook until wilted.

      4. Add bread cubes, mushroom mixture, pancetta and, if desired, almonds to the onion; toss to combine. Transfer to a greased 9x13-in. baking dish.

      5. In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight.

      6. Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake strata, uncovered, 35-45 minutes or until golden brown and a knife inserted near the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.

      5 INGREDIENTS

      Corned Beef Brunch

      One of my daughters shared this recipe with me. She made it for her first overnight guests after she was married.

      —KATHLEEN LUTZ STEWARD, IL

      PREP: 10 MIN. • BAKE: 35 MIN. • MAKES: 8-10 SERVINGS

      3 cans (14 ounces each) corned beef hash

      12 slices (1 ounce each) American cheese

      12 eggs

      1/2 teaspoon pepper

      Chopped chives, optional

      1. Spread hash in the bottom of a greased 9x13-in. baking dish. Layer cheese slices over hash. Beat eggs and pepper; pour over top.

      2. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Garnish with chives if desired.

      FREEZE IT

      Crustless Quiche Bake

      Chock-full of veggies, cheese, bacon and eggs, this delicious recipe would be great served with fresh muffins or toasted bread and assorted fruits.

      —JUNE MARIE RACUS SUN CITY WEST, AZ

      PREP: 30 MIN. • BAKE: 40 MIN. + STANDING • MAKES: 12 SERVINGS

      14 bacon strips, chopped

      1 pound sliced fresh mushrooms

      1/2 cup chopped green pepper

      8 green onions, thinly sliced

      1 jar (2 ounces) diced pimientos, drained

      2 tablespoons sherry, optional

      12 eggs

      1 1/2 cups 2% milk

      3/4 teaspoon dried thyme

      3/4 teaspoon seasoned salt

      1/2 teaspoon ground mustard

      Dash dill weed

      4 cups (16 ounces) shredded Gruyere or Swiss cheese, divided

      1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.

      2. In the drippings, saute the mushrooms, green pepper and onions until tender. Add the pimientos and, if desired, sherry; cook until liquid is evaporated.

      3. In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 9x13-in. baking dish.

      4. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake for 5-10 minutes longer or until a knife inserted near the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting.

      FREEZE OPTION Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted near the center to come out clean.

      Green Chili Egg Puff

      Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always adore the gooey Monterey Jack cheese melted throughout.

      —LAUREL LESLIE SONORA, CA

      PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 12 SERVINGS

      10 eggs

      1/2 cup all-purpose flour

      1 teaspoon baking powder

      1/2 teaspoon salt

      4 cups (16 ounces) shredded Monterey Jack cheese

      2 cups (16 ounces) 4% cottage cheese

      1 can (4 ounces) chopped green chilies

      1. In a large bowl, beat eggs on medium-high for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and green chilies.

      2. Pour into a greased 9x13-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

      Contest-Winning Brunch Pizza

      This is one of my family’s favorite breakfast dishes. Hearty and satisfying with all the veggies, this pizza always garners raves when I serve it to guests.

      —MARTY SCHWARTZ SARASOTA, FL

      PREP: 35 MIN. • BAKE: 15 MIN. • MAKES: 12 PIECES

      1 tube (8 ounces) refrigerated crescent rolls

      1/2 pound bacon strips, chopped

      1/2 pound bulk pork sausage

      1/2 pound sliced fresh mushrooms

      1 small onion, finely chopped

      1 small green pepper, finely chopped

      1 tablespoon butter

      8 eggs, lightly beaten

      1 package (3 ounces) cream cheese, softened

      1/3 cup sour cream

      1 garlic clove, minced

      1/4 teaspoon Italian seasoning

      2 plum tomatoes, chopped

      1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

      Picante sauce and additional sour cream, optional

      1. Unroll crescent dough into a greased 9x13-in. baking dish; seal seams and perforations. Bake at 375° for 6-8 minutes or until golden brown.

      2. Meanwhile, in a small skillet, cook bacon and sausage over medium heat until bacon is crisp and sausage is no longer pink. Using a slotted spoon, remove meat to paper towels; drain, reserving 2 tablespoons of the drippings. In the drippings, saute the mushrooms, onion and green pepper. Remove and set aside.

      3. Heat butter in a large skillet over medium heat. Add eggs; cook and stir until almost set.

      4. In a small bowl, beat the cream cheese, sour cream, garlic and Italian seasoning; spread over crust. Layer with the eggs, sausage and bacon, sauteed vegetables, tomatoes and mozzarella.

      5. Bake at 375° for 15-18 minutes or until cheese is melted. Serve with picante sauce and additional sour cream if desired.

      Chocolate-Peanut Granola Bars

      Everyone always thinks they’re eating something naughty when I serve these, but they’re full of oats and healthy fats.

      —BRENDA L. CAUGHELL DURHAM, NC

      START TO FINISH: 30 MIN. • MAKES: 2 DOZEN

      2 1/2 cups old-fashioned oats

      3/4 cup lightly salted dry roasted peanuts, coarsely chopped

      3/4 cup wheat germ

      3/4 cup sunflower kernels

      1/2 cup honey

      1/4 cup packed brown sugar

      3 tablespoons butter

      1/3 cup creamy peanut butter

      1/3 cup Nutella

      1. In an ungreased 15x10x1-in. baking pan, combine the oats, peanuts, wheat germ and sunflower kernels. Bake at 400° for 8-12 minutes or until toasted, stirring occasionally. Cool.

      2. In a small saucepan, combine honey, brown sugar and butter. Cook and stir over medium heat until mixture comes to a boil; cook 2 minutes longer. Remove from heat; stir in peanut butter and Nutella until blended.

      3. Transfer oat mixture to a large bowl; add honey mixture and toss to coat. Press into a greased 9x13-in. pan. Cool.

      Ham, Egg & Cheese Casserole

      I put a twist on a classic French cafe sandwich, croque madame, and turned it into a saucy, impossible-to-resist casserole.

      —MELISSA MILLWOOD LYMAN, SC

      PREP: 35 MIN. • BAKE: 40 MIN. + STANDING • MAKES: 12 SERVINGS

      1 loaf (1 pound) frozen bread dough, thawed

      3/4 cup butter, cubed

      1/3 cup all-purpose flour

      2 1/2 cups 2% milk

      3 tablespoons Dijon mustard

      3/4 teaspoon pepper

      1/2 teaspoon salt

      1/2 teaspoon ground nutmeg

      1/2 cup grated Parmesan cheese

      1 pound sliced smoked deli ham

      2 cups (8 ounces) shredded Swiss cheese

      6 eggs

      1/4 cup minced fresh parsley

      1. Preheat oven to 350°. On a lightly floured surface, roll the dough into a 10x14-in. rectangle. Transfer to a greased 9x13-in. baking dish; build up edges slightly.

      2. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or

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