Our Memorial Day Giveaway will have 5 Grand Prize Winners. Five lucky winners will win one of our 9×13 Forest Green Textured Lids / Traditional Pan with the Stars & Stripes Design along with their own personalization!
Easy as 1. 2. 3.
1. ‘Like’ this photo
2. ‘Share’ this photo
3. ‘Comment’ & ‘Tag’ someone you plan on / want to spend Memorial Day & Weekend with!
If you complete all of the above you will be entered for a chance to WIN! Our winners will be announced Friday, May 15th in order to get these gifts to winners BY Memorial Day to use them!
This classic recipe is great for any good home cooked meal. In our 9×13 Designer Series Pans you can take this recipe to any occasion in style, without loosing your pan & lid! Even better, if you have leftovers, lasagna is great reheated too!
1 (16 ounce) packagelasagna noodles
1/2 poundground pork
1/2 poundlean ground beef
1 (8 ounce) cantomato sauce
1 (28 ounce) cancrushed tomatoes
1 tablespoonchopped fresh parsley
1 clovegarlic, crushed
1/2 teaspoondried oregano
1/2 cupminced onion
1/8 teaspoonwhite sugar
1 1/2 teaspoonsdried basil
1 1/2 teaspoonssalt
1 poundsmall curd cottage cheese
3/4 cupgrated Parmesan cheese
1/4 teaspoonground black pepper
1 poundshredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
In a 9×13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
This Chocolate and Cookies & Cream Pie will have everyone at the table asking for more! Not to mention it only takes about 5 minutes to prepare!
1 Oreo Pie Crust
1 Package of Chocolate Pudding
1 Package of Oreo Cookies & Cream Pudding
4 Cups of Milk
1 Container of Whipped Cream
6 Cookies of your choice!
Begin with mixing 2 cups of milk with the package of chocolate pudding. Stir until smooth and all lumps are out. Pour the pudding over the Oreo Pie Crust. Next, do the same with the Cookies & Cream Pudding. Stir until smooth and pour over the chocolate pudding layer. Let this stand in the fridge for 30 minutes. Once ready to serve, add whipped cream to the pudding layers. Finally, crumble six cookies of your choice (we used Chips Ahoy!’s Reese’s Cookies) over the whipped cream layer.
Well, we have found more than 1 use for our personalized pet dishes. We have bone shaped cinnamon sticks filling up our pet dish along with a marsh mellow fluff concoction! We are eating in style of this Friday!
This Breakfast Bake recipe is in our 9″ Pie Pan – easy for mornings or enjoy breakfast for dinner too!
12 slices bacon, crisply cooked, crumbled or breakfast sausage
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
1/8 teaspoon pepper
1/2 cup of vegetables of your choice (we used asparagus & red pepper)
1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving & enjoy!
This recipe is so easy for a week day night a DELICIOUS! Easily another one of our favorites!
1 lb. cooked chicken (rotisserie chicken works great)
1 pkg Cream Cheese (8 oz.)
1 can chopped green chilies (5 oz.)
1 pkg flour tortillas (8-10)
1 jar queso dip/cheese sauce (15 oz.)
2 cups shredded cheddar cheese (use 1 cup inside enchiladas and 1 cup as topping)
1 can small black olives, chopped (optional)
Preheat oven to 400 degrees. Lightly grease/spray your 13×9 pan.
In a large skillet cook chicken until no longer pink. Shred the chicken so that it has a stringy texture.
Place chicken back into skillet. Add the cream cheese and chopped green chilies. Cook over medium heat until the ingredients are combined and the cream cheese is melted.
Spoon the chicken filling in to the tortillas and sprinkle with shredded cheese and black olives. Roll up and place seam side down in pan. Repeat until mixture is gone.
Pour the queso cheese sauce over the top and sprinkle with shredded cheese.
Bake for 15 – 20 minutes – cheese should be completely melted.
That’s My Pan!® Personalized Gifts & Fundraisers provides personalized gifts including cake pans, cutting boards, coffee mug, cookie tins, utensils, pet products, Klean Kanteen, & more! Our blog is full of our products in action contests with new recipes we have found and tried. We also love hosting giveaways and contests through our social media sites – so get connected! Our personalized gift fundraisers also have also proven to be very successful. Customer service comes first, we love good cooking & recipes, our superior product quality products have an unlimited lifetime 100% guarantee, low costs, fast delivery, and the ultimate customization is what makes That’s MY Pan!® stand a part!