Food

Millionaire shortbread in an 8×8 pan uses a shortbread base of 1 1/4 cups of flour, 1/4 cup of sugar and 1/2 cup of butter, a caramel layer made from one 14-ounce can of sweetened condensed milk, 1/2 cup of butter and 1/4 cup of brown sugar plus 2 tablespoons of golden or corn syrup, […]

Chicken spaghetti in a 9×13 pan uses 12 ounces of spaghetti, about 4 cups of shredded cooked chicken, one 10.5-ounce can each of cream of chicken soup and diced tomatoes with green chiles (10 ounces), 8 ounces of processed cheese or 2 cups of cheddar, 1 cup of chicken broth and sautéed onion and bell […]

Pumpkin pie bars in a 9×13 pan use a graham cracker crust (2 cups of crumbs, 1/3 cup sugar and 1/2 cup melted butter) and a filling of one 29-ounce can of pumpkin purée, 4 eggs, one 12-ounce can of evaporated milk, 1 cup of sugar and pumpkin pie spice. Bake the crust for 10 […]

A cherry cobbler in a 9×13 pan needs about 8 cups of pitted cherries (fresh or frozen) or four 14.5-ounce cans of tart cherries, drained, tossed with 1 cup of sugar and 1/4 cup of cornstarch, then covered with a biscuit topping made from 2 cups of flour, 1/2 cup of butter and 3/4 cup […]

King Ranch chicken in a 9×13 pan takes about 4 cups of shredded cooked chicken, 12 corn tortillas, one can each of cream of chicken and cream of mushroom soup, one 10-ounce can of diced tomatoes with green chiles, 1 cup of chicken broth, sautéed onion and bell pepper, and 3 cups of shredded cheese. […]