135 big big recipes

Big-batch buttermilk bran muffins made with two kinds of bran cereal and boiling water for an incredibly moist crumb. Makes 24 hearty muffins with endless mix-in possibilities.

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

Sassy bars are soft applesauce raisin bars with cinnamon, nutmeg, and a powdered sugar glaze. No eggs needed, baked in a jelly roll pan for easy big-batch baking.

A thick, hearty steakhouse potato soup loaded with ham, carrots, celery, and sharp cheddar cheese spread. Chunky, warming, and big enough to feed 10 hungry people on a cold night.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.

Party date cake is a big-batch chocolate date loaf topped with sugar, chopped nuts, and chocolate chips. Served warm in slices with whipped cream for a crowd-sized dessert.

Marble squares swirl cream cheese filling through a tender chocolate sheet cake batter, topped with chocolate chips. Makes a big jelly-roll pan for a crowd, baked in 30 minutes.

Nuevo frijoles puts a briny Mediterranean spin on Mexican pinto beans, simmered with green and black olives, pimentos, cumin and oregano. A vegan, big-flavored bean side with a twist.

Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.

Loaded Louisiana jambalaya with smoky sausage, shrimp, chicken, and black-eyed peas simmered with Rotel tomatoes, herbs, and long-grain rice. One pot, big flavors, feeds a hungry crowd of six.

These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.