Here’s What’s Cooking
By Betty Bivins Cook
Well here we are, into the New Year, once again striving to remember to write 2026 on checks (for those who still use them), on forms in doctor’s offices and more. It seems that I always get that wrong at least once every year.
We’ve also finished up with all the rich, holiday food and are getting back to regular meals. After the bustle of the holidays though, many are looking for things that sound good, but are not too complicated. I’ve been poking around in some of my cookbooks, something I always love to do, and happened upon some recipes that bake in a 9 x 13-inch casserole dish and are not too time consuming.
Here are a few of those recipes for main dishes, side dishes, a dessert, and even a breakfast.
HONEY-BAKED CHICKEN
Cooking spray
6 boneless, skinless chicken breasts
Salt and black pepper to taste
1/2 cup honey
2 tablespoons yellow mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley flakes
Preheat oven to 350 degrees. Line a 13 x 9-inch baking dish with aluminum foil, and coat with nonstick cooking spray.
Sprinkle the chicken breasts with salt and pepper and place in the prepared pan. In a small bowl, combine the honey, mustard, basil, paprika, and parsley, stirring until well blended. Pour half of the honey mixture over the chicken.
Cover the pan with aluminum foil. Bake for 30 minutes. Turn the chicken pieces over and brush with the remaining half of the honey mixture. Bake for an additional 10 to 15 minutes or until the chicken is done.
MACARONI CASSEROLE
12 ounce package of elbow macaroni
1 pound lean ground beef
1 tablespoon olive oil
1 cup chopped onion
1 cup diced mushrooms
1 medium-sized red bell pepper, chopped
14-1/2 ounce can petite diced tomatoes, drained
2 cups marinara sauce
Salt and black pepper to taste
2 cups (8-ounces) shredded mozzarella cheese
Preheat oven to 350 degrees.
Cook the pasta according to the package directions.
In a large skillet, cook the ground beef over high heat until it is no longer pink, about 8 to 10 minutes. Remove from the pan and keep warm.
Add the olive oil to the pan and reduce the heat to medium. Add the onion, mushrooms, and red bell pepper to the pan; saute 5 minutes or until the vegetables are soft. Return the beef to the pan; add the diced tomatoes and marinara sauce, and bring to a boil. Season with salt and pepper.
Pour the pasta into a 13 x 9-inch baking dish. Pour the sauce onto the pasta; toss carefully to combine. Sprinkle with the cheese.
Cover the pan with aluminum foil. Bake for 30 minutes or until heated through and cheese is melted.
CHEESY TORTELLINI CASSEROLE
Cooking spray
2 pounds refrigerated cheese tortellini
3 cups marinara sauce
1/4 cup chopped fresh Italian parsley
1 cup (4-ounces ) shredded mozzarella cheese
1 cup (4=ounces) shredded Cheddar cheese
Chopped green onions (optional)
Preheat oven to 350 degrees. Coat a 13 x 9-inch baking dish with nonstick cooking spray. Cook the tortellini in a large saucepan of boiling water until just tender, about 2 minutes. Drain.
Add the tortellini to the prepared pan; add the marinara sauce and parsley, stirring carefully until combined.
Top the tortellini mixture with the mozzarella and Cheddar cheeses. Sprinkle with green onions, if desired.
Cover the pan with aluminum foil. Bake for 30 minutes or until bubbly and the cheeses melt.
ORANGE-GLAZED CARROTS
2 tablespoons butter
1/4 cup orange juice
2 tablespoons brown sugar
2 tablespoons finely chopped fresh parsley
2 pounds fresh carrots, cut into slices
Preheat oven to 400 degrees.
In a small saucepan, melt the butter over medium heat. Whisk in the orange juice, brown sugar, and parsley.
Place the carrots in a 13 x 9-inch baking dish. Pour the orange juice mixture over the carrots, tossing until the carrots are thoroughly coated.
Bake for 30 minutes, stirring halfway through, or until the carrots are tender.
MAKE-AHEAD MASHED POTATOES
3 to 3-1/2 pounds Yukon gold potatoes
4 ounces cream cheese, softened
2/3 cup sour cream
1/4 cup whole milk or heavy cream
2 tablespoons butter
3/4 teaspoon salt
Cooking spray
Melted butter
Chopped fresh parsley (optional)
Paprika (optional)
In a large stockpot, place the potatoes, and add enough water to cover them. Bring the water to a boil, cover, and reduce the heat to medium; cook for 20 to 25 minutes or until the potatoes are fork-tender. Drain.
If preferred, peel the potatoes. In a large bowl, mash the potatoes with a potato masher to the desired consistency. Add the cream cheese, sour cream, milk, butter and salt, stirring until combined.
Coat a 13 x 9-inch baking dish with nonstick cooking spray. Scoop the mashed potatoes into the prepared pan. If desired, brush the top of the potatoes with additional melted butter, parsley and paprika.
If making ahead, cover the potatoes and refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350 degrees F. Let the potatoes stand at room temperature for about 30 minutes.
Bake, uncovered, for 25 to 30 minutes or until the potatoes are heated through.
BREAD PUDDING WITH CREAM SAUCE
4 cups heavy cream
4 cups sugar
1 large egg
1 teaspoon vanilla
1-1/2 loaves stale white bread, cut into 1-1/2-inch cubes
5 cups frozen raspberries
1/2 cup apple juice
Cream sauce:
1-1/2 cups butter
5 tablespoons all-purpose flour
3 cups heavy cream
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
In a large bowl, combine the cream, 3 cups of the sugar, egg, and vanilla, stirring until well combined. Add the bread cubes, tossing to coat the bread well. Let stand for 30 minutes, stirring every 5 minutes to allow the bread to absorb the cream mixture.
Preheat the oven to 375 degrees.
In another large bowl, gently combine the raspberries, remaining 1 cup of sugar, and apple juice, stirring until the sugar is dissolved.
Layer a 13 x 9-inch baking dish 3-fourths full with the bread mixture and pour fruit filling evenly over the bread mixture. Top with the remaining bread mixture.
Bake at 375 degrees for 40 minutes or until golden.
In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 10 minutes, stirring frequently, or until it has a nutty aroma, making sure not to brown. Add the cream, sugar, and salt, stirring until the mixture becomes thick.
Remove the pan from the heat and stir in 2 teaspoons vanilla. Top the warm bread pudding with the sauce.
PEACHES AND CREAM FRENCH TOAST
Cooking spray
1 loaf French bread, sliced
8 large eggs
2 cups whole milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 (15-1/4-oz each) cans sliced peaches, packed in juice, drained
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup heavy cream
Coat a 13 x 9-inch baking dish with nonstick cooking spray. Place the bread slices in a tight, flat layer in the prepared pan.
In a large bowl, whisk together the eggs, milk, granulated sugar, and vanilla until blended; pour over bread. Arrange the peaches on top, and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for 8 hours or overnight.
Remove the pan from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
Pour the cream into a small saucepan; bring to a boil over high heat. Cook for 10 minutes or until reduced by half.
Drizzle the cream over the peaches and bake, uncovered, for 45 to 55 minutes or until browned on top and just cooked through. Let stand for 10 minutes before serving.