2018 Fundraiser Registration Now Open


We are pleased to announce that the 2018 fundraiser registration is now officially opened!  Registration is easy, just go here:


or call us 1-800-332-2707


2018 Fundraiser Update

We listened, and continue to optimize…
  1. We have frozen prices at 2017 levels for 2018, at a minimum!  Some item prices are going down a little.  We will also do more sales specials for our fundraiser partners during 2018.
  2. We have split off the order form from the fundraiser brochure and added a separate order form.  So, instead of a 24×11” combination brochure/order form like we had in 2017, 2018 fundraisers will get a 24×11” brochure and a 24×11” order form.This expansion has allowed us to display many more products, many more art choices, and have more detailed explanations of product attributes.  The brochure and order form are designed to be used together.  When someone lays the pan side of the brochure on the table, you can lay out the pan side of the order form right next to the brochure and everything you need to order will be right there.
  3. Every brochure contains an offer of a free Bakeware Buddy for every first order of at least $30 from your customers!   We believe this free offer will drive your sales at zero cost to you. Your fundraiser will receive the brochures, ordering forms and bakeware buddy’s free of charge, maximizing your profits.
  4. The free fundraiser management site has been updated and streamlined to simplify the process of entering orders. And of course, the free online ordering website remains a popular way to make additional sales.
If you would like a sneak peak preview of the new brochure and new order form please click here:    https://www.thatsmypan.org/brochure

Get started today for free!

Pinwheels are always a fun choice for a quick dinner or appetizer. These Turkey Cheddar Pinwheels are delicious! Flaky dough, melted cheese and butter…What’s not to like? Grab your 9 x 13 That’s My Pan and make some tonight.

Here’s what you need.

Two rolls of Pillsbury Crescent Rolls

1 lb sliced turkey

12 slices of Colby Jack cheese

1/2 stick melted butter

1 Tbsp parsley


Grease your pan and pre-heat oven to 350.


Lay out your Crescent Roll dough and press down the perforated parts.  Layer on slices of turkey , then cheese. Gently roll length-wise until you have one uniform roll. Slice the roll into 1/2 inch pinwheels and place in the pan.

Repeat this process with the second sheet of crescent rolls.

Once you have your pan filled with pinwheels, pour or brush melted butter over the tops.

Sprinkle parsley flakes over the whole surface.

Bake at 350 for 30 minutes. Remove from oven, cool and enjoy!

Fancy Green Beans

Who doesn’t like to dress up every now and then? Give your green beans a makeover and wow your family with these Fancy Green Beans. There are a couple of steps but they are fast and you can pop them in the oven to finish while you work on something else. I used the 8 x 8 That’s My Pan but if you want a little extra crisp, you can spread the beans out on the 9 x 13 pan.

Here’s what you need.

3 cans french style green beans (drained)

5-6 slices of bacon ( I cooked in the oven but you could use bacon bits in a pinch)

2/3 cup of brown sugar

1/4 cup melted butter

1/4 cup soy sauce

1 tsp garlic powder


Pre-heat oven to 350.

Step one would be baking the bacon in the oven. Once they are fully cooked, drain on a paper towel and then break up into bacon bits. If you have bacon bits on hand you can use about 1/2 cup.

Step Two:

Combine melted butter, soy sauce, brown sugar and garlic powder in a microwave safe bowl.  Heat for 2 minutes. Remove from microwave and stir thoroughly.

Step Three:

Pour the drained green beans into a large bowl. Pour the soy mixture over the beans. Toss the bacon bits in and stir until the beans are well covered. Spread the beans in your pan and bake at 350 for 20-25 minutes.  I stirred mine at about 12 minutes and put them back in the oven for 12 more.

Remove from oven and serve warm.

Cranberry-Vanilla Cake

Cranberries are usually reserved for “sauce” at this time of year but why not try them in a dessert? A cake to be precise. The tart taste of the berries ,in this recipe, blends nicely with the sweet subtle vanilla in a combination that will be the perfect finish to your holiday dinner.

On a side note…

I ran late for a family dinner this weekend and actually made up the batter, poured it in my 9 x 13 That’s My Pan, covered it with the personalized lid and ran out the door.  When I arrived at dinner, I snatched the lid off, threw the pan in the oven and the cake was done by the time we finished eating.  How’s that for convenient?

Here’s what you need to make your own Cranberry-Vanilla Cake.

2  3/4 Cups all-purpose flour

1  2/3 Cups sugar

1  1/2 tsp baking powder

1/2 tsp salt

4 large eggs

3/4 Cup melted butter

3/4 Cup milk

1 tsp vanilla extract

2  1/2 cups fresh or frozen cranberries


Grease a 9 x 13 pan and pre-heat oven to 350.


Mix all the dry ingredients (- cranberries) in a large bowl and whisk until well blended.

Add in the wet ingredients and blend with a hand or stand mixer. The batter should be thick so don’t worry.

Fold in the cranberries and pour the batter in the pan.

Since the batter is thick you will have to spread it around evenly.

Bake in the oven for 35-45 min. or until golden brown and an inserted toothpick comes out clean.

Remove from oven, cool slightly and serve dusted with a bit of powdered sugar.



Are you looking for a quick, easy and delicious breakfast dish? This Sausage Crescent Bake is perfect for starting your day with something warm and yummy. Very simple to make and only 3 ingredients! You will need your 9×13 That’s my Pan, 2 containers Pillsbury Crescent Rolls, 1 lb ground sausage, and 1 brick of cream cheese.

Cook your sausage down in a large skillet or pot. When the meat is completely browned, add the cream cheese and mix until melted.

Roll out 1 container of the crescent rolls and press the seams together.

Add the sausage mixture to the Crescent roll layer, leaving about 1/2 – 1 inch border around the edge.

Cover the sausage with the remaining sheet of Crescent rolls and pat down the edges.

Bake in oven on 350 for 12-18 minutes and then remove, cut and enjoy!

Cinnamon Roll Cake

Have you ever had Cinnamon Roll Cake? It is amazing and something you will want to save for special occasions as it is extremely rich and sweet. It would make a wonderful Christmas breakfast or brunch treat and is best served warm! The Cinnamon Roll cake has a few steps but the end result is well worth the effort. Are you ready? Grab your 9 x 13, That’s My Pan and lets get started.

Pre heat your oven to 350

Grease your pan.

Here is what you need….

Cake Batter

3 Cups Flour (all purpose)

1/4 tsp salt

1 Cup sugar

4 tsp baking powder

1 1/2 Cup milk

2 eggs

2 tsp vanilla

1/2 Cup butter melted



1 Cup butter, softened

1 Cup brown sugar

2 Tbsp flour

1 Tbsp cinnamon



2 Cups powdered sugar

5 Tbsp milk

1 tsp vanilla


Mix everything for the batter, EXCEPT the BUTTER,  in one large bowl. Once you have it mixed to batter consistency, slowly stir in the melted butter. Pour into your greased 9×13.

Next, mix the ingredients for the topping. Once mixed, plop spoonfuls onto your cake. It will not matter if there is even coverage, so don’t worry if it looks like not enough.

Take a knife and start making lengthwise then width-wise cuts through the batter and topping. Back and forth until it looks like this…

Put in the oven and bake for 28-32 minutes.

Remove from oven.

Mix up your Glaze and pour over the top while the cake is still warm.

Slice and enjoy! Believe me, it tastes as yummy as it looks!




Shortbread Bites

Tis the season for fun food!  If you love cookies, are looking for something special to cook with your kids or grand kids, or are just looking for treats to give to friends and neighbors, these Shortbread Bites are just the thing.  My kids like the sprinkles and I like pecan shortbreads so we end up splitting them. You can top however you like, which makes these cookies extra fun and special. Get your  9 x 13 pan and lets get cooking.

You will need

1 cup salted butter, cold and sliced into 1 TBSP pieces

2/3 cup sugar

2 1/4 cup all purpose flour

1/2 tsp almond extract

2 Tbsp nonpareils or pecans or sprinkles


Line your 9×13 with parchment paper. In a large bowl, cream together the butter and sugar and then add in the almond extract. Slowly mix in your flour. It will look like sand but that’s ok. When everything is mixed and you have your dough, put in the pan on the parchment paper and pat the dough out until it fills the 9×13. I used my hands then the bottom of a measuring cup to tap down. When you have the dough spread evenly, chill it in the refrigerator for 20-30 minutes.

Remove the dough from the fridge, pour on the pecan pieces or sprinkles or whatever you have, and press in to the dough. remove the parchment sheet and dough, and transfer to counter so you can start cutting. You will cut the dough into 1/2 inch cubes. Place them on your buttered 9×13 pan and bake on 350 for 10 min.

Remove from oven and let cool, then enjoy!

For a special occasion breakfast, try  Hot Cocoa French Toast bake! This recipe is a sweet treat sure to bring smiles on sleepy mornings. Only a few ingredients make it quick and easy to prepare. Grab your 9 x 13 That’s My Pan and lets get cooking.

Here is what you need…

1 loaf Texas Toast, cut into cubes or torn to pieces

1 small carton of Egg Beaters or 7 large eggs

1 16 oz prepared Hot Cocoa – Refrigerator section near Eggnog

1/2 cup mini chocolate chips

1 to 2 tsp powdered sugar


Preheat oven to 350

Layer the bread pieces in the bottom of a greased 9×13 pan.

In a medium bowl, mix eggs and 1/2 (8oz) of the Hot Cocoa. Save the remainder for drinking 🙂

When you have the eggs and cocoa mixed well, pour over the entire pan, trying to coat evenly. If you need to, stir gently to coat missed places.

Sprinkle the mini chocolate chips over the whole pan and place in the oven. Bake for 25 minutes.

Remove from oven and let cool, then sprinkle the powdered sugar on top.

Slice, serve and enjoy!


Are you looking for a new treat for your Holiday guests? Maybe you need a little something to give as teacher or neighbor gifts? You will love this Graham Cracker Pecan Toffee! It was easy to make and is delicious when finished. Grab your 9×13 pan and get started on your new favorite sweet treat.

You will need…

1 to 2 sleeves of Graham crackers (for my pan I ended up using about 10 sheets)

1 Stick of Butter

3/4 cups of Brown Sugar

1 tsp Vanilla

1 and 1/2 cups of chopped Pecans


Pre heat your oven to 350

Cut a piece of parchment paper to fit the bottom of the pan.

Lay out the sheets of Graham crackers to fit the bottom of the pan.

In a small pot over medium heat, melt butter, brown sugar and vanilla. When it starts boiling, add in your pecans and stir. Let the mixture boil for around 2 minutes, or until it starts to look shiny and is getting thick.

Remove from heat and pour over the graham crackers. Spread to evenly coat. Don’t worry if you don’t get every little spot covered, it will even out in the baking process.

Place in the oven for 10 minutes. Then remove from oven and let cool slightly. Remove the parchment sheet and place on a cooling rack or on your counter top to finish cooling.

When completely cool, cut or break into pieces, put in a dish and enjoy!




My daughter LOVES Nutella and in the spirit of Christmas, we made a Nutella Christmas Tree. This dessert is a bit involved, only because of the cutting. The end result was a really cute and tasty chocolate filled pastry! It is also a fun-to-eat food because you get to tear off your piece. Get your 9×13 sheet pan and lets get creative!

You will need…

1 box of puff pastry (2 sheets)

Nutella spread

1 egg

1 Tbsp powdered sugar (only as garnish)


Pre heat your oven to 350.

Lay out 1 thawed puff pastry sheet on a pan sized piece of parchment paper. The parchment paper just makes it easier to transfer the finished product from pan to plate.



You will cut the sheet to resemble a tree, like so…


Spread the Nutella over the surface…


Lay the other sheet on the top and cut to the outline of the original tree.

Once you have the shapes matching, cut strips, leaving a space in the middle of the tree…


Then, starting from the bottom and working your way up, twist each strip and press the ends down gently.

You should end up with this…


Whisk one egg and brush over the surface of your tree, then place in the oven to bake for 25-30 minutes or until golden brown.

Once done, remove from oven and cool completely.

When cooled, dust with the powdered sugar. Now cover with your personalized That’s My Pan lid and take to a friend or just transfer to a serving dish and enjoy!