sheet

Hummingbird Sheet Cake

all-purpose flour

sugar

salt

baking soda

cinnamon

eggs, beaten

vegetable oil

vanilla

pineapple

pecans

bananas, chopped

butter, room temperature

(8-ounce) package cream cheese, room temperature

Preheat the oven to 350 °F and lightly spray a 9x13-inch baking pan with nonstick cooking spray.  

Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Whisk together.  Add the eggs and oil and mix well.

Add the vanilla, pineapple, bananas, and pecans. Stir gently to combine.

Pour the batter into the prepared pan. Bake for 50 to 60 minutes minutes or until toothpick inserted in center comes out clean. Allow the cake to cool completely before

For Cake:

Use an electric mixer to combine the room temperature butter and cream cheese until smooth and completely combined. Add the vanilla and mix well.  

Gradually add the powdered sugar, mixing well after each addition.

Spread the frosting over the cooled cake.  

For Frosting:

Fast, simple, and easy – just the way Christmas baking should be!  Sheet Pan M&amp;M Chocolate Holiday Bars are festive, fun, and family-friendly! Baking cookies in a sheet pan like this, is much faster than baking one tray at a time!

Sheet Pan M&M Chocolate Holiday Bars

all purpose flour

butter, (softened)

eggs

vanilla extract

chocolate chips

M&Ms candy

Christmas-themed candy sprinkles

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and lightly coat with non-stick cooking spray. Set aside.

In large bowl, use a hand-held mixer to beat together the butter and sugar for 3 minutes.

Add the eggs and vanilla and beat for 2 minutes.

Add the flour, baking soda and salt. Beat until just combined.

Add 1 cup of the chocolate chips and 1 cup of the M&amp;Ms. Stir into the cookie batter using a wooden spoon.

Spread the cookie dough as evenly as possible onto the parchment-lined baking sheet. Don't get too worried about the dough being even. It will expand and fill in the gaps during the baking process.

Bake for 15 minutes. Remove from oven. Sprinkle over the remaining chocolate chips and M&amp;Ms, along with the candy sprinkles. Return to over and bake for 5 more minutes.

Remove from oven. Allow to cool, undisturbed, for 15 minutes. Carefully slide the giant cookie off of the sheet pan and onto a cooling rack to continue cooling.

Once completely cooled, slice into large bars.

A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor.

Coconut Texas Sheet Cake

coconut milk (see notes)

butter (real, salted)

half & half or whole milk

coconut extract

1-lb box powdered sugar

coconut

On the hunt for the perfect app for gameday? Look no further. These football-shaped turkey empanadas will be the MVP of your watch party! Perfect to prep beforehand or fun to make with friends, our ground turkey empanada recipe is bursting with flavor and fresh ingredients.

Football Empanadas

lb turkey

onion

garlic cloves, minced

(4.5 oz) Old El Paso™ Chopped Green Chiles

tbsp juice from 1/2 lime

(10 oz) Old El Paso™ Enchilada Sauce Green Chile

Monterey Jack or mixed cheddar and Jack

boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Egg wash (1 egg beaten with 1 tsp water)

garlic clove,

(4 oz) Old El Paso™ chopped green chiles (undrained)

green onion (6 small green onions)

cilantro

juice from 1/2 of a lime

avocado

sour cream

Heat the vegetable oil in a large skillet over medium high heat. Brown the ground turkey, then add onion and garlic to pan.

When the onion is translucent, add the taco seasoning and green chiles.

Stir in green enchilada sauce and cook 5 minutes to thicken sauce.

For football-shaped pies: Unroll one of the pie crusts.

Using a 3 1/2 inch football cookie cutter (you can also use a pliable round cutter and bend it into the shape of a football), cut out 7 footballs from the crust. Repeat with the second crust. Reroll the dough scraps together and cut out 4 more footballs. Repeat with the second box of pie crust.

Place about 2 tablespoons of the filling in the center of a football, then spread it out slightly to create an even layer of dough with a 1/4 inch border around all sides. Brush the egg wash around the outer edge of the football, then place a second dough football over top and press the edges down to seal them together. Repeat with the remaining pieces of dough.

Crimp the edges with a fork, then brush the tops with egg wash.

Bake for 23-25 minutes until golden brown and delicious.

For round pies: Unroll one of the pie crusts.

Place tablespoons of the filling: 7 around the outer edges of the circle and 1 in the middle so there’s plenty of room to cut them all out without overlapping.

Brush egg wash around the filling. Unroll the second pie crust and lay over top of the bottom crust.

Lightly press the dough around each mound of filling. Using a 3-inch round cookie cutter, cut out circles of the dough with the filling in the middle of each pie. If you don’t get egg wash on the dough scraps, you can reroll them to get 2 more pies.

Makes 16 footballs or 16-20 round pies depending if you re-roll the dough scraps of the round pies.

Green Chile-Avocado Crema: Add all the ingredients to a blender jar and blend until smooth. Add a pinch of salt if needed.

Enjoy delicious Strawberry Sugar Free Cake Recipe as a perfect celebration cake for the whole family, be it Valentine&#x27;s or Mother&#x27;s day. This fluffy sugar free sponge cake combines layer cake with keto jam, meringue frosting, and homemade strawberry powder, fully low-carb, gluten-free, and diabetic friendly.

Strawberry Sugar Free Cake Recipe

Tablespoons (100 grams) sugar sweetener

almond flour

baking powder

water

Tablespoons oil

Vanilla Extract

Meringue Icing

Strawberry jam

Strawberry powder

Prepare all ingredients

Start preparing all of the ingredients. Have your eggs at room temperature and separate egg whites and yolks. Sweetener is best to have powdered for baking as it melts much easier. If you have made our recipes, prepare jam and powder, and make the frosting if you have not. At the same time, heat your oven to 160 Celsius or 320 Fahrenheit. 

Whisk Egg Whites and Egg Yolks

Using your kitchen machine, place egg whites into the bowl and mix until fluffy. Place the bowl aside. Using a second bowl, add egg yolks together with sweetener and whisk. 

Once you whisk your egg yolks, scoop in the egg whites into the bowl and mix on low until combined.

Add the rest of the Ingredients

Add all other ingredients using a spoon while your machine keeps whisking them. 

Pour and Bake

Once your cake batter is thoroughly combined, pour it onto the large cake pan and bake for 30 to 35 minutes. 

Spread Jam

Make sure your sheet cake is thoroughly cooled before going into the next steps. Make small holes throughout the cake using the back of the spatula or wooden stick. This will help your jam to get directly into the cake to add more moisture and flavor.  Once your holes are all made, cut your sheet cake into half and spread half of the strawberry jam on one half of the cake. Place the other half of the top of the cake to form two layers. 

Extra Jam and Frosting

Spread the rest of the jam on top of the second layer of the cake. On top of that goes meringue frosting. You can either spread it with a spatula or fill our icing bag and frost it. 

Strawberry Powder

Lastly comes our strawberry Powder. Place powder into the sieve or bigger tea sieve, as I have done, and gently powder your whole cake with dehydrated strawberry powder. 

https://mediavine-res.cloudinary.com/video/upload/ypmj5w3qc6zhnrqqbvet.mp4

Enjoy delicious Strawberry Sugar Free Cake Recipe as a perfect celebration cake for the whole family, be it Valentine's or Mother's day. This fluffy sugar free sponge cake combines layer cake with keto jam, meringue frosting, and homemade strawberry powder, fully low-carb, gluten-free, and diabetic friendly.

Best Strawberry Sheet Cake

strawberries

(15.25-ounce) white cake mix

unsalted butter, room temperature

cream cheese, room temperature

gelatin

strawberry puree (see instruction

Wash and hull the berries and gently puree them in a food processor, blender, or with a hand (stick) blender. You want them to be good and chopped up but not all liquid. You will need 1 cup of this puree for the cake and 2 tablespoons for the icing. This should make more puree than you need. However, if it doesn&#39;t, pour the puree into a measuring cup and add just enough water to make 1 cup plus 2 tablespoons.

Preheat the oven to 350° F and lightly spray a 9X13-inch baking pan (or dish) with nonstick cooking spray.

In a large bowl with a hand mixer (or in a stand mixer), mix together the cake mix, eggs, and vegetable oil until well combined. Open the gelatin and measure out 1 teaspoon into a small bowl and set aside for use in the icing. Pour the remainder of the gelatin and 1 cup of the strawberry puree into the batter and mix well.

Pour the cake batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.

For the cake:

In a large bowl with a hand mixer (or in a stand mixer) cream together the butter and cream cheese until well combined and all lumps are gone. Add the vanilla and mix well. Slowly add 3 cups of the powdered sugar separately, mixing well after each addition. Add 2 tablespoons of the strawberry puree and the reserved 1 teaspoon of strawberry flavored gelatin and mix well. Add additional powdered sugar if the icing is too thin. Frost by spreading over the cooled cake. Store in the refrigerator for up to 5 days.

For the icing:

Flavor boosted pork tenderloin baked together with potatoes, peppers and onions is an easy one-pan meal that helps get dinner on the table in no time.

Sheet-Pan Pork Tenderloin with Potatoes

pepper

lb baby red potatoes, quartered

red onion,

yellow bell pepper,

pork

(.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix

cilantro leaves and lime wedges,

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

In large bowl, mix 2 tablespoons of the oil, 1/2 teaspoon of the salt and the pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer in pan. Roast 23 to 25 minutes or until tender when pierced with a knife. Remove from oven; stir.

In same large bowl, mix 2 tablespoons of the oil and remaining 1/2 teaspoon salt. Add onion and bell pepper to mixture; toss to coat. Arrange in single layer in pan next to potatoes.

To same bowl, mix remaining 1 tablespoon oil and the taco seasoning mix; add pork, and toss to coat. Add to pan with vegetables. Roast 22 to 26 minutes or until pork is no longer pink (145°F) and potatoes are fork-tender.

Sprinkle with cilantro, and serve with lime wedges.

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Hummingbird Sheet Cake

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Coconut Texas Sheet Cake

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Top 7 sheet recipes from across the web

The most viewed sheet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hummingbird Sheet Cake

Sheet Pan M&M Chocolate Holiday Bar...

Coconut Texas Sheet Cake

Football Empanadas

Strawberry Sugar Free Cake Recipe

Best Strawberry Sheet Cake

Sheet-Pan Pork Tenderloin with Pota...

The most viewed sheet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine