Better Homes and Gardens 13x9 The Pan That Can: 150 Fabulous Recipes

By Better Homes and Gardens

The most versatile pan in the kitchen delivers 150 must-have recipes

The 13x9 pan is the star of the kitchen, able to produce just about any dish from one-pan dinners to an easy big-batch dessert. This fresh collection of 150 on-trend recipes shows the pan’s prowess—find gelatin shots, Cuban sandwiches, and vegetarian main dishes. Everyone’s favorites are still here, but lightened for today’s kitchens: make-ahead breakfast dishes, slab pies, Creamy Chicken Enchiladas, cakes, and comfort foods like Beef Stroganoff and gooey Cinnamon Rolls. Looking for something new for dinner? Try stews made in the oven, Warm Roasted Barley, Kale and Apple Salad or Tuna Noodle Casserole from scratch. With ideas to customize recipes, icons to denote Make-Ahead and Crowd-Pleasing recipes, health tips and nutrition for every recipe, this book has everything for a busy cook.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 14, 2017
• ISBN: 9780544974555

Better Homes and Gardens

The iconic BETTER HOMES AND GARDENS brand is one of America's most trusted sources for information on cooking, gardening, home improvement, home design, decorating, and crafting. Today, the brand encompasses books, magazines, and digital media.

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Copyright © 2017 by Meredith Corporation, Des Moines, Iowa.

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Book design by Waterbury Publications, Inc., Des Moines, Iowa.

ISBN 978-0-544-93186-2 (pbk)

ISBN 978-0-544-97455-5 (ebk)

v1.0217

BETTER HOMES AND GARDENS® 13×9 THE PAN THAT CAN

Editor: Jan Miller

Project Editor: Shelli McConnell, Purple Pear Publishing, Inc.

Contributing Editor: Ellen Boeke, Purple Pear Publishing, Inc.

Contributing Copy Editor and Proofreader: Peg Smith, Carrie Truesdell

Test Kitchen Director: Lynn Blanchard

Test Kitchen Product Supervisor: Colleen Weeden

Test Kitchen Home Economists: Sarah Brekke, Linda Brewer, Carla Christian, Julie Hale, Sammy Mila

Contributing Photographers: Jason Donnelly, Jacob Fox, Andy Lyons

Contributing Stylists: Greg Luna, Dianna Nolin, Charlie Worthington

Administrative Assistants: Barb Allen, Marlene Todd

BETTER HOMES AND GARDENS®

Editor in Chief: Stephen Orr

Creative Director: Jennifer D. Madara

Editorial Director, Special Interest Publications: Jennifer Dorland Darling

Senior Art Director, Special Interest Publications: Stephanie Hunter

HOUGHTON MIFFLIN HARCOURT

Editorial Director: Cindy Kitchel

Executive Editor, Brands: Anne Ficklen

Editorial Associate: Molly Aronica

Managing Editor: Marina Padakis Lowry

Art Director: Tai Blanche

Production Director: Tom Hyland

WATERBURY PUBLICATIONS, INC.

Design Director: Ken Carlson

Associate Design Director: Doug Samuelson

Associate Editor: Tricia Bergman

Our seal assures you that every recipe in Better Homes and Gardens® 13×9 The Pan That Can has been tested in the Better Homes and Gardens® Test Kitchen. This means that each recipe is practical and reliable and meets our high standards of taste appeal. We guarantee your satisfaction with this book for as long as you own it.

Pictured on front cover:

Creamy Chicken Enchiladas, Zoodle Pizza Casserole, Pistachio-Cranberry Baklava, Fudgy Brownies, Citrus-Honey Sweet Rolls, Gingered Cherry Cobbler, Cheesy Potato Bake with Eggs

Pictured on back cover:

Quinoa Caprese Casserole, Za’atar Rice-Stuffed Peppers, Greek Chicken and Pita Casserole, Chocolate Chip Cookie Cake

CONTENTS

INTRODUCTION

START THE PARTY

A 13×9-inch pan can do more than casseroles and bars! Think nachos, layered dips, gelatin cocktail cubes, and other party-worthy nibbles.

COFFEE CAKES & BREAKFAST BAKES

Add to your breakfast recipe stash with these quick and yeasted sweet cakes and delicious entrees, including stratas and Benedicts.

SWEET & SAVORY SPIRALS

Incredibly delicious cream cheese-frosted cinnamon rolls, almond spirals, stromboli bites, and cheeseburger rolls.

HEALTHY COMFORT FOOD

Family favorites—mac and cheese, chicken enchiladas, beef stroganoff, pizza casserole, and tuna and noodles—brought up-to-date and made lighter.

GOOD GRAINS

These modern whole grain recipes include farro, quinoa, barley, and other delicious and nutritious grains.

AROUND-THE-WORLD FLAVORS

Spoon into some of the best ethnic-inspired dishes from global cuisines. Beyond Italian and Mexican favorites, you’ll find dishes infused with Greek, Indian, French, Middle Eastern, and Vietnamese flavors, plus more.

ONE-PAN DINNERS

Roasted meat and veggies in the same pan.

Dinner: done.

OVEN-LOVIN’ STEWS & RAGUS

Low-and-slow-cooked dishes that bubble away in the oven. Hands off.

SANDWICHES, SLIDERS & PIZZAS

Trendy sliders, cheesy melts, and indulgent pizzas—your new go-to for what’s for dinner.

VEGGIE FRESH

Find all things vegetable, including vegetarian main dishes and roasted vegetable sides.

BARS BEYOND BROWNIES

The 13x9 has a well-known reputation for being the brownie and bar pan, so this collection won’t disappoint. Candy bar knock-offs and no-bake treats included here.

PAN PIES & BUBBLY BAKES

Creative flavors for simple pan pies, juicy cobblers, and crumbly topped crisps.

CAKES TO TAKE

Cakes in a 13×9-inch pan are the No. 1 potluck favorite, but they don’t have to be basic. Try Blueberry-Lemonade Poke Cake, Praline Crunch Cake, or Banana Split Cake.

FROZEN

Enjoy frosty treats filled with gooey caramel, puckery lemon curd, and candy. Adult granitas and kid-friendly no-churn ice cream top the list.

INDEX

METRIC

INTRODUCTION

KNOW YOUR PAN

A 13×9-inch baking pan (made of metal) is equivalent to a 3-quart rectangular baking dish (usually made of glass or stoneware). They can be used interchangeably in recipes, though their dimensions may vary slightly depending on the manufacturer.

Because a 13×9-inch baking pan has a volume of 3 quarts, you can use it in any recipe that calls for a 3-quart casserole. A casserole is typically round or oval with a lid and is deeper than the 13×9-inch pan. Because of the pans shallow depth, food will cook faster and more evenly.

A 13×9-inch pan is almost twice the size of an 8-inch square pan. You can easily double recipes such as bars, brownies, and coffee cakes made in the smaller pan.

GLASS

Glass baking dishes are excellent for all-purpose baking. Glass is a nonreactive surface, which is necessary for citrusy dishes, egg casseroles, and tomato dishes. These acidic ingredients can discolor food and produce an off flavor if made in a pan with a reactive metal surface, such as aluminum. When baking in glass, never turn on the broiler or add cold ingredients to a hot dish. Glass dishes can shatter easily with sudden temperature changes.

METAL

Metal pans are most often used for baking cakes, bars, and brownies. They’re usually made of steel, aluminized steel, or aluminum, and some have nonstick surfaces.

STONEWARE AND CAST IRON

Like glass, stoneware is a good nonreactive baking dish. But unlike glass, it can usually be put under a broiler. Check the manufacturer’s directions to be sure. To avoid cracking, cool the dish completely before cleaning.

SERVING-SIZE MATH

Divide your pan to get the desired number of servings for baked foods that cut easily, such as bars, pan pies, or pizzas. Make the number of cuts described in the chart, being sure to space equally.

PAN POINTERS

FOIL YOUR PAN

Line a pan with foil for easy removal of bars, cakes, and brownies and for quick cleanup. To line a pan, turn it upside down and shape the foil over the outside, extending the foil about 1 inch past pan edges. Lift the foil off the pan, turn the pan over, and place the shaped foil inside the pan. Grease the foil if the recipe specifies. Use the foil to lift the baked food out of the pan.

VOLUME CHECK

If you are not sure of a pan’s capacity, fill it with water, 1 quart at a time.

SLICK PREP

When a recipe calls for greasing a pan or dish, dip a piece of waxed paper or paper towel in shortening and wipe the pan with a light coating. Or use a light coating of nonstick cooking spray.

Make-It-Mine Stuffed Mushrooms

1

START THE PARTY

Cheesy Artichoke Dip

Mexican Seven-Layer Dip

Make-It-Mine Nachos

Ham Balls in Barbecue Sauce

Chicken and Eggplant Stuffed Shells

Baby Potatoes Roasted in Salt

Bacon-Filled Medjool Dates

Make-It-Mine Stuffed Mushrooms

Peach Sunrise Cocktail Cubes

Lemon Drop Martini Cubes

CHEESY ARTICHOKE DIP

prep

30 minutes

rise

1 hour

bake

30 minutes at 375°F

stand

10 minutes

  1 15- to 16-oz. pkg. frozen white dinner rolls, thawed (12 rolls)

  1 8-oz. pkg. cream cheese, softened

  1 8-oz. carton sour cream

 ¼ cup milk

  1 8-oz. pkg. shredded Italian-blend cheeses

  2 14-oz. cans artichoke hearts, drained and chopped

  3 cups chopped fresh baby spinach

 ½ cup sliced green onions

  2 cloves garlic, minced

  1 Tbsp. butter, melted

  1 Tbsp. grated Parmesan cheese

1. Divide each roll into two portions. Shape each portion into a small ball, pulling edges under to make a smooth top. Place rolls 2 to 3 inches apart on a floured sheet of parchment paper or waxed paper. Lightly cover and let rise 1 to 1½ hours or until nearly double in size.

2. Preheat oven to 375°F. In an extra-large bowl beat cream cheese with a mixer on medium to high 30 seconds. Add sour cream and milk; beat until combined. Beat in 1½ cups of the Italian-blend cheeses. Stir in artichokes, spinach, green onions, and garlic. Spread artichoke mixture into a 13×9-inch baking pan or 3-qt. rectangular baking dish. Sprinkle remaining Italian-blend cheeses over top.

3. Bake 15 minutes. Remove from oven. Arrange rolls on top of hot dip. Lightly brush roll tops with melted butter. Sprinkle rolls with Parmesan cheese.

4. Bake 15 to 20 minutes more or until rolls are golden and dip is hot. Let stand 10 minutes before serving.

number of servings

24 (3 Tbsp. and 1 roll each)

per serving

147 cal., 8 g fat (5 g sat. fat), 24 mg chol., 242 mg sodium, 13 g carb., 1 g fiber, 2 g sugars, 5 g pro.

MAKE AHEAD

Prepare as directed through Step 2 except do not preheat oven. Cover surface of dip with plastic wrap and refrigerate up to 4 hours. Continue as directed, baking 20 minutes in Step 3.

HEALTHY CHOICE

Use reduced-fat versions of the cream cheese and sour cream to cut some fat without sacrificing flavor.

Cheesy Artichoke Dip

Mexican Seven-Layer Dip

MEXICAN SEVEN-LAYER DIP

prep

20 minutes

chill

4 hours

  2 16-oz. cans refried beans

  1 cup bottled salsa

  1 14-oz. pkg. refrigerated guacamole

  1 16-oz. carton sour cream

  2 cups shredded cheddar or taco cheese (8 oz.)

 ½ cup sliced green onions

 ½ cup sliced pitted ripe olives

  2 cups chopped, seeded tomatoes

16 cups tortilla chips

1. In a bowl stir together refried beans and salsa; spread into a 3-qt. rectangular baking dish. Carefully layer guacamole and sour cream over bean mixture. Top with cheese, green onions, and olives. Cover and chill at least 4 hours.

2. Before serving, sprinkle with chopped tomatoes. Serve with tortilla chips.

number of servings

32 (¼ cup dip and ½ cup chips each)

per serving

179 cal., 11 g fat (4 g sat. fat), 15 mg chol., 340 mg sodium, 16 g carb., 3 g fiber, 1 g sugars, 5 g pro.

MAKE AHEAD

Prepare as directed through Step 1. Cover and refrigerate up to 24 hours before serving. Serve as directed.

HEALTHY CHOICE

There are some products that you would never know by taste that they are reduced-fat. If you are counting calories and watching fat, swap in fat-free refried beans, light sour cream, and reduced-fat cheese.

MAKE-IT-MINE NACHOS

prep

15 minutes

bake

20 minutes at 350°F

Make and serve this popular bar food in the same pan. Choose your chips, then use this formula to top them any way you like. Make sure the ingredients are evenly sprinkled over the chips so each bite has a little of everything. Serving a mixed crowd? Top half for those who like it hot and half for those who prefer mild.

   5 cups bite-size tortilla chips (6 oz.)

Meat

   1 15-oz. can Beans, rinsed and drained

   1 cup chunky salsa

1½ cups shredded Cheese (6 oz.)

Toppings

1. Preheat oven to 350°F. Spread half the chips in an 13×9-inch pan. In a bowl combine Meat, Beans, and the 1 cup salsa. Spoon half the meat mixture over the chips. Sprinkle with half the Cheese.

2. Bake about 10 minutes or until cheese is melted. Top with remaining chips, meat mixture, and Cheese. Bake 10 minutes more or until cheese is melted. Top with desired Toppings.

number of servings

8

MEAT

* 12 oz. ground beef, browned and drained

* 2 cups shredded cooked beef

* 2 cups chopped cooked chicken breast

* 2 cups shredded cooked pork

BEANS

* Black beans

* Pinto beans

* Small red beans

* White beans (Great Northern or cannellini)

CHEESE

* Cheddar cheese

* Co-Jack cheese

* Monterey Jack with jalapeños

* Mexican-style four-cheese blend

TOPPINGS

* Chili powder

* Chunky salsa

* Seeded and sliced fresh jalapeño chile peppers* or pickled jalapeño chile peppers

* Sliced green onions

* Sliced pitted ripe olives

* Snipped fresh cilantro

* Sour cream

* Guacamole

*TIP Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Make-It-Mine Nachos

Ham Balls in Barbecue Sauce

HAM BALLS IN BARBECUE SAUCE

prep

20 minutes

bake

25 minutes at 350°F

Grind the ham yourself for this recipe (pulse it in a food processor) or check at the meat counter of your supermarket. They can grind it for you, or they might have a ground ham loaf mixture that is equal parts ham and ground pork.

   2 eggs, lightly beaten

1½ cups soft bread crumbs

  ½ cup finely chopped onion

   2 Tbsp. milk

  ¼ tsp. black pepper

   2 tsp. dry mustard

 12 oz. ground cooked ham

 12 oz. ground pork or beef

  ¾ cup packed brown sugar

  ½ cup ketchup

   2 Tbsp. vinegar

1. Preheat oven to 350°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine the first five ingredients (through pepper); stir in 1 tsp. of the mustard. Add ground ham and pork; mix well. Shape mixture into 24 balls, using about 3 Tbsp. mixture for each. Arrange ham balls in the prepared baking dish.

2. For sauce, in a bowl stir together the remaining 1 tsp. mustard and remaining ingredients; pour over ham balls. Bake about 25 minutes or until done (160°F).

number of servings

24 (1 ham ball each)

per serving

92 cal., 3 g fat (1 g sat. fat), 34 mg chol., 204 mg sodium, 10 g carb., 0 g fiber, 8 g sugars, 6 g pro.

CHICKEN AND EGGPLANT STUFFED SHELLS

prep

30 minutes

bake

18 minutes at 375°F

Olive oil nonstick cooking spray

12 dried jumbo shell macaroni

 ⅓ cup chopped onion

 ⅓ cup chopped red sweet pepper

  1 Tbsp. olive oil

 ¾ cup chopped eggplant

  2 cloves garlic, minced

 ¼ tsp. fennel seeds, crushed

 ½ cup chopped cooked chicken breast

 ½ cup crumbled feta cheese (2 oz.)

  1 egg, lightly beaten

 ⅓ cup seasoned fine dry bread crumbs

 ⅓ cup fresh basil, thinly sliced

 ¾ cup marinara sauce, warmed

1. Preheat oven to 375°F. Line a 13×9-inch baking pan with foil; coat foil with cooking spray. Cook macaroni shells according to package directions; drain. Rinse with cold water; drain again. Invert shells on paper towels to dry.

2. Meanwhile, in a medium skillet cook onion and sweet pepper in hot olive oil over medium heat 3 minutes, stirring occasionally. Add eggplant, garlic, and fennel seeds. Cook 3 to 4 minutes more or until vegetables are tender, stirring occasionally. Remove from heat; stir in chicken and feta cheese.

3. Pour egg into a small bowl. Pour bread crumbs into another small bowl. Dip the outsides of each pasta shell in the egg, allowing excess to drip off. Dip coated shell in bread crumbs, turning to coat