New Artwork for “Those Who Serve”

In the next coming weeks, That’s My Pan!® is introducing new designs honoring the families of Firefighters, Army, Navy, Air Force, Marine, and Police Personnel.






We will let you know as soon as we launch our
“Those Who Serve” Artwork!

Mushroom Sauce Baked Pork Chops

The easiest pork chop recipe imaginable, and soooo tasty! Our Personalized Glass Baking Dish works fantastic for the recipe. Add this try recipe to your must try list. Oh, and it’s family friendly!

Mushroom Pork Chop1


  • 6 pork chops
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • garlic powder to taste
  • 2 tablespoons butter
  • 2 large onions, finely chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/4 cups milk
  • 4 cups thinly sliced potatoes

Mushroom Pork Chop2


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13″baking dish. Our Personalized Glass Baking Dish works great!
  2. Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
  3. Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
  4. Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.



Crispy Baked Walleye Recipe

Love crispy, breaded fish but dislike the deep-frying? We have the perfect Crispy Baked Walleye Recipe for you that only takes 25 minutes to prepare and make! For those of you who only like deep-fried fish, you will absolutely love this recipe. Change up the recipe a bit by using your favorite seasonings or you can also use tilapia or other white fish fillets. Our Personalized 9×13″ Glass Baking Dish worked perfectly for the recipe too!

Fish 1


  • 2 eggs
  • 1 tablespoon water
  • 1/3 cup dry bread crumbs
  • 1/3 cup instant mashed potato flakes
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon seasoned salt
  • 2 (4 ounce) fillets walleye (or as many as you need)

Fish 2


  1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
  2. Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking dish.
  3. Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

Fish 3

We served out Crispy Baked Walleye with loaded potatoes and green beans if you are looking for some great sides to go with it. Enjoy!



Cheesy Chicken Bacon Broccoli Pasta

Cheesy. Chicken. Bacon. Broccoli. Pasta. Need I say more than these 5 words? This recipe has so much going for it and combines all these ingredients to make a creamy, mouth watering, dinner. Our Personalized Slotted Spoon from our 5-piece personalized Beechwood Set is the star of this recipe. This pasta was great as leftovers as well! Make a double batch to make sure you can enjoy it later too. Enjoy!
Cheesey Chicken Bacon Broccoli Pasta

  • 8 slices thick cut bacon, cut into bite-sized pieces
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups diced onion (about 1 onion)
  • 3-4 cloves garlic, minced
  • 4 cups broccoli florets, chopped into bite-sized pieces
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can Ro-Tel tomatoes and green chiles
  • 1 cup heavy cream
  • 8 oz (about 3 cups) penne pasta
  • 1 teaspoon salt and pepper, each
  • 1 cup sharp cheddar cheese, shredded


  • In a large pot with high sides, or a dutch oven, cook bacon over medium-high heat, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove to a plate with a slotted spoon.


  • Season chicken with salt and pepper to taste. In the same pot with the bacon grease, arrange the chicken in a single layer. Cook for 5 minutes until golden and browned, flipping once halfway through. Remove with a slotted spoon to the plate with the bacon.


  • If necessary, remove all but 2 tablespoons of the bacon grease from the pan. Increase heat to high, add the onions and broccoli, and cook until the onions are golden and brown, about 5-7 minutes. Decrease heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove all the veggies to the plate with the chicken and bacon.


  • Add the broth, Rotel, cream, pasta, salt, and pepper to the pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.


  • Add the chicken, bacon, and veggies back into the pot and stir to combine until heated through, 1-2 minutes. Turn off the heat, add the cheese and stir until smooth and melted. Serve and enjoy!! :)

Cheesey Chicken Bacon Broccoli Pasta


Easy Pull Apart Pizza Bread

We LOVE easy recipes and this one will have your mouth watering while it’s cooking! The best part about this recipe is you can get creative with it as well. Use your favorite cheeses, seasonings, meats, and more. You can even get really creative with the dipping sauces. Our personalized glass trio dish sets were perfect to heat up dipping sauces and store them when we were done too. No waste! Hope you enjoy :)
Easy Pull Apart Pizza Bread NEW
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 Cans of Pizza Dough or Biscuits
  • 2 cups Mozzarella cheese (or your favorite cheese)
  • 2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
  • ⅓ cup olive oil
  • 1 – 8 oz package of pepperoni (we used the turkey)
  • 1 cup Parmesean cheese
  • Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)
  • Your choice of sauce
Easy Pull Apart Pizza Bread
  1. Preheat the oven to 350 degrees
  2. Cut pizza dough or biscuits into quarters (as shown in the photo)
  3. Cut the pepperoni into smaller pieces
  4. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
  5. Place into a 9×13 Baking Dish (LOVE OURS)! Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
  6. Flip over on to a plate while it’s still hot or eat right out of the pan if you cannot wait :)
  7. Serve with a side sauce and enjoy!

Happy 2016!

Hope you all had a fantastic new year! We have some really exciting news for you. We are happy to introduce our new logo to kick off 2016.


2016 TMP Logo


We have lots of updates and improvements coming for our Fundraisers to make 2016 the best year yet! We also have plans for many new products. Make sure you are registered for your 2016 That’s My Pan! Personalized Fundraiser!


Almond Bark Candy

This Almond Bark Candy is one of our favorite Christmas Traditions to make. Our Personalized Cookie Tins are the perfect way to transport these for the holidays or give your home baked sweets as a gift too! Enjoy & Happy Holidays!

Almond Bark Candy 1


  • 2 lbs. almond bark
  • 1 cup peanut butter
  • 3 cups mini marshmallows
  • 3 cups rice krispies
  • 3 cups Spanish peanuts


Melt almond bark over low heat & add peanut butter. Pour mixture over rest of ingredients which have been tossed together in large bowl. Drop spoonfuls onto wax paper. Let cool & enjoy!

Almond Bark Candy 2


Ranch Potatoes Recipe

Need a delicious side for your Christmas Party or Gathering? Oh, do we have just the recipe for you. This Ranch Potatoes recipe is perfect and EASY!

Ranch Potatoes 1


  • 8-10 medium potatoes, peeled and cut into 1/2 inch cubes
  • 1 can cream of mushroom soup, undiluted
  • 1 1/4 cups milk
  • 1 envelope ranch dressing mix
  • 1 1/2 cups shredded cheddar cheese, dived
  • salt & pepper
  • 6 slides bacon, cooked & crumbled


Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 9×13″ baking dish. Our Personalized Glass Baking Dish worked perfect here!

In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt & pepper to taste; pour over potatoes. Sprinkle crumbled bacon and remaining cheese over the top. Bake, uncovered at 350 F for 25-30 minutes or until potatoes are tender.

Finally – Enjoy!

Ranch Potatoes 2


Do you Believe in Magic?

We have the ultimate Cupcake Recipe for you! Magical Unicorn Cupcakes! If you love sweets, nerds candy, and unicorns you will be in heaven. This recipe from Jenny at Dapperhouse was dedicated to her daughter and her love for unicorns. Thank you for sharing this with us so we could make our own. The That’s My Pan!® Office went crazy over these!

Cupcake 2


Cupcake Ingredients:

  • 1/2 C butter (room temp)
  • 2 eggs whites
  • 2 eggs
  • 2 C flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 C buttermilk
  • 1 1/2 C sugar
  • 1 tsp vanilla
  • food color colors: pink, purple, blue, and yellow ( 2-4 drops of each)
  • Nerds candies
  • magic (not optional)


Cupcake Directions:

1.  Preheat oven to 350 degrees.
2.  Line the cupcake tins with paper liners.
3. Sift flour, baking powder, baking soda, salt.
4. Cream butter and sugar in a large bowl with electric mixer.
5. Add vanilla extract.
6. Slowly add egg whites, one at a time, beating after each addition.
7. Slowly add eggs, beating after adding.
8. Alternate the flour mixture and buttermilk to the butter and sugar mixture, beating on low speed after each addition.

TIP: This is a good time to add some magic.

9. Divide the batter into four smaller bowls.
10.Bowl #1…add several drops of pink food coloring.  Stir well to blend color.
11. Bowl #2… add several drops  of purple food coloring. Stir well to blend the color.
12. Bowl#3… add several drops of blue food coloring. Stir well to blend the color.
13. Bowl #4… add several drops of yellow food coloring. Stir well to blend the color.
14. In the paper lined cupcake tins, spoon the pink batter into the bottom of each of the paper cupcake tins.
15. Then add a large spoonful of the purple on top of the pink, then add the  blue batter on top of the purple, and last add the yellow as your last colored batter.                                              Only fill until 2/3 rds full.
16. Bake at 350 degree for 20-25 minutes or until an inserted toothpick comes out clean.
17. Cool for 10-15 minutes.
18. Remove from the cupcake tin and completely cool on a wire rack.
19. After completely cool, using a cupcake scooper, make a hole in the center of each cupcake.
20. Pour in the Nerds in the hole in the center of each cupcake.

TIP: This is a good time to add a little more magic.

Cupcake 1

Frosting Recipe:

  • 1 C unsalted butter, soft
  • 4 + C of powdered sugar
  • 4 TBSP heavy whipping cream
  • Food coloring: pink, purple, blue, and yellow
  • magic

Frosting Directions:

1. Cream butter until it is light.
2. Add the powdered sugar and continue to beat until the frosting becomes creamy.
3. If not creaming add the heavy whipping cream.
4. Test to see if the frosting can form and hold a stiff peak.
5. If not add 1/2 C of powdered sugar.
6. Test again. Add some Magic.

7. Continue to add 1/2 C more of powdered sugar until it can.
8. Once the frosting can make and hold a stiff peak, divide the frosting into four bowls.
9. Add the pink food coloring (2-4 drops), stir to blend colors.
10. Add the purple food coloring (2-4 drops), stir to blend colors.
11. Add the blue food coloring ( 2-4 drops), stir to blend colors.
12. Add the yellow food coloring (2-4 drops), stir to blend colors.
13. Spoon the pink frosting into a pastry bag with a frosting tip.
14. Using the back of the spoon, mash the pink frosting onto the pastry bag.
15. Turn the bag, 1/4 way.
16. Using the back of the spoon, mash the purple frosting into the pastry bag.
17. Turn the bag 1/4 way.
18. Using the back of the spoon, mash the blue frosting onto the pastry bag.
19. Turn the bag 1/4 way.
20. Using the back of the spoon, mash the yellow frosting onto the pastry bag.
21. Twist the open end of the pastry bag to push the frosting to the tip.
22. Test out the frosting on a napkin.
23. Frost the cupcakes in tall, magical swirls.

24. Sprinkle with magic.  Add candy sprinkles too if desired.


The Perfect Side!

These Cheese Stuffed Pull-Apart Biscuits will make the perfect side for Thanksgiving Dinner! They are fun, super easy, and give a list boost on your traditional biscuits for any meal. The entire pan was gone in no time! Our Personalized 9″ Pie Pan worked perfect for this recipe. Enjoy!
Cheese Stuffed Pull-Apart Biscuits

Cheese Stuffed Pull-Apart Biscuits

1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese
3 tablespoons butter or margarine, melted
1/2 cup pizza sauce, heated, if desired

  • 1 Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
  • 2 Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.
  • 3 Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.