Fall is in the air, and that means it’s time for all things pumpkin spice, starting with these incredible Pumpkin Oatmeal Streusel Muffins. Packed with wholesome ingredients like old-fashioned oats, real pumpkin puree, and Lifeway Kefir, these muffins are a delicious way to fuel your day with the flavors of the season.

Lifeway Kefir is the secret ingredient that takes these muffins to the next level. Not only does it add a subtle tangy flavor that perfectly complements the warm pumpkin spice, but it also provides protein, calcium, and gut-friendly probiotics to nourish your body with every bite. Combined with the fiber from the oats and pumpkin, these muffins are a breakfast or snack you can feel great about enjoying all season long.

Why You’ll Love This Recipe

• Packed with fall flavor: pumpkin spice, oats, and brown sugar come together for the ultimate cozy autumn treat.
• Nutritious ingredients: Lifeway Kefir, oats, and real pumpkin pack these muffins with protein, fiber, and wholesome goodness.
• Irresistible streusel topping: the buttery, crumbly oat streusel takes these muffins over the top in both flavor and texture.
• Make-ahead friendly: bake a batch on the weekend and enjoy grab-and-go breakfasts or snacks all week long.

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• All-purpose flour — the base of the muffin batter that provides structure.
• Old-fashioned rolled oats — adds hearty texture, fiber, and nutty flavor to the muffins and streusel topping.
• Granulated sugar and brown sugar — provide sweetness and help create a tender, moist crumb.
• Baking soda and baking powder — leavening agents that help the muffins rise and develop a fluffy texture.
• Salt — enhances all the other flavors in the muffins.
• Pumpkin pie spice — the quintessential blend of warm fall spices that infuses every bite with cozy flavor.
• Canned pumpkin puree — adds moisture, fiber, and real pumpkin flavor.
• Lifeway Kefir — the secret ingredient that adds tangy flavor, protein, calcium, and gut-friendly probiotics.
• Eggs — provide structure and help bind the ingredients together.
• Neutral oil — keeps the muffins incredibly moist and tender. Use canola, vegetable, or avocado.
• Vanilla extract — enhances the overall flavor of the muffins.
• Butter — helps create a rich, crumbly streusel topping.

How to Make Pumpkin Oatmeal Streusel Muffins

1. Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease well.
2. In a small bowl, stir together old-fashioned rolled oats, all-purpose flour, brown sugar, pumpkin pie spice, and salt. Add the melted butter and mix until the mixture forms clumpy, coarse crumbs. Set aside.

3. In a large bowl, whisk together all-purpose flour, old-fashioned rolled oats, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.

4. In a separate bowl, whisk together canned pumpkin puree, plain kefir, eggs, oil, and vanilla extract until smooth.

5. Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix, a few lumps are fine. Let the batter sit for 10 minutes 

6. Divide batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle streusel generously over the tops, pressing gently so it adheres. 

7. Bake 7 minutes. Without opening the oven, lower the heat to 350°F and bake an additional 15-20 minutes or until a toothpick inserted in the center comes out with a few crumbs.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips and Substitutions

• For an extra nutrient boost, swap half of the all-purpose flour for whole wheat pastry flour or white whole wheat flour.
• No pumpkin pie spice? Use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon each ground cloves and allspice.
• For a nut-free version, be sure to use nut-free oats and omit any nuts from the streusel topping.
• Leftover canned pumpkin? Freeze it in ice cube trays, then store the frozen cubes in a freezer bag for future baking.

Storage

Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap the muffins individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or rewarm gently in the microwave before enjoying.

Frequently Asked Questions

More Recipes Like This

• High Protein Overnight Oats
• Watermelon Crostini
• Rosemary Garlic Chicken
• Green Goddess Salad

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Pumpkin Oatmeal Streusel Muffins

These Pumpkin Oatmeal Streusel Muffins are the perfect cozy, nutritious treat to kick off your fall baking.

Course bread

Cuisine American

Keyword breakfast, fall, holiday, holidays

Servings 12 servings

Calories 301kcal

Ingredients

Muffin Batter

• 1 1/4 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 2/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree
• 1/2 cup plain Lifeway Kefir
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Muffin Streusel

• 1/3 cup old-fashioned rolled oats
• 1/4 cup all-purpose flour
• 3 tablespoons packed brown sugar
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons salted butter melted
• 1/8 teaspoon salt

Instructions

• Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease well.
• In a small bowl, stir together old-fashioned rolled oats, all-purpose flour, brown sugar, pumpkin pie spice, and salt. Add the melted butter and mix until the mixture forms clumpy, coarse crumbs. Set aside.
• In a large bowl, whisk together all-purpose flour, old-fashioned rolled oats, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
• In a separate bowl, whisk together canned pumpkin puree, plain kefir, eggs, oil, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix, a few lumps are fine. Let the batter sit for 10 minutes
• Divide batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle streusel generously over the tops, pressing gently so it adheres.
• Bake 7 minutes. Without opening the oven, lower the heat to 350°F and bake an additional 15-20 minutes or until a toothpick inserted in the center comes out with a few crumbs.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tips and Substitutions

• For an extra nutrient boost, swap half of the all-purpose flour for whole wheat pastry flour or white whole wheat flour.
• No pumpkin pie spice? Use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon each ground cloves and allspice.
• For a nut-free version, be sure to use nut-free oats and omit any nuts from the streusel topping.
• Leftover canned pumpkin? Freeze it in ice cube trays, then store the frozen cubes in a freezer bag for future baking.

Storage

Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap the muffins individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or rewarm gently in the microwave before enjoying.

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 274mg | Potassium: 119mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3331IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

The post Pumpkin Oatmeal Streusel Muffins appeared first on Dinner in 321.

We love Chicken and Dumplings in our house, it’s a Southern staple that’s been passed down in my family for generations. This Chicken and Dumplings Soup is a twist on the recipe and is an extra brothy version perfect for those colder months.

In my version, I use a drop dumpling for ease that even the kids can easily help out with! Plus I always customize the vegetables with anything I already have at home. If you love a quick and comforting Southern meal, my Beef and Dumplings and Stampede Soup are two others to try.

why you’ll love this recipe

• A comforting soup ready in an hour. It’s that simple and taste like it’s simmered all day.
• Big hit with picky eaters. My kids have always been big fans of this soup since from the time they were young.
• Perfect for any leftover chicken too. Whether it’s fresh chicken, rotisserie, or leftover shredded chicken, it all works well in this recipe.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Soup:

• Boneless skinless chicken thighs or breasts: The protein base of the soup, use breasts, thighs, or a mixture of both depending on preference.
• Olive oil: The cooking fat for the soup.
• Salted butter: The base to the soup recipe to add richness for cooking the vegetables.
• Diced yellow onion: Adds aromatic flavor to the base.
• Diced carrots: Gives a little bit of veggie sweetness.
• Diced celery: Adds more vegetable flavor.
• Minced garlic cloves: Gives a hint of garlicky goodness we all love.
• All-purpose flour: Thickens the soup perfectly.
• Poultry seasoning: Adds nice seasoning with every bite.
• Low-sodium chicken broth: Buy a high quality broth to make the best flavor.
• Water: Thins the soup to the correct consistency. You can also use additional chicken broth instead.
• Heavy cream: Adds a bit of creaminess to every bite.

Dumplings:

• All-purpose flour: Base to the dumpling dough.
• Baking powder: Helps the dumplings to poof and rise.
• Salt: Seasons the dough perfectly.
• Garlic powder: Gives a little bit of garlic flavor.
• Milk: Adds richness and binds the dough together.
• Salted butter: Another ingredient to add richness.

Tools You’ll Need

• Dutch Oven with Lid
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cookie Scoop
• Mixing Bowls
• Rubber Spatula

how to make chicken and dumplings soup

1. Season the chicken all over with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside.

2. Reduce the heat to medium. Add the butter to the same pot. Once melted, add the onion, carrots, and celery and cook, stirring occasionally, for 4 to 5 minutes until softened.

3. Add the garlic and cook, stirring constantly, for 1 minute more until fragrant.
4. Sprinkle the flour and poultry seasoning over the vegetables and stir to coat. Cook for 1 to 2 minutes, stirring constantly, until lightly golden.

5. Slowly pour in the chicken broth and water (or more broth), stirring as you go to prevent lumps.
6. Nestle the seared chicken back into the pot. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 20 to 25 minutes until the chicken is cooked through and very tender.
7. Transfer the chicken to a cutting board and shred into bite-sized pieces using tongs or two forks. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with salt and pepper as needed. Keep the soup at a gentle simmer over medium-low heat.
8. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the melted butter and milk and stir until just combined. Do not overmix. The dough will be thick and slightly sticky.

9. Using a tablespoon cookie scoop or two spoons, drop the dumpling dough directly into the gently simmering soup, spacing them slightly apart. Cover the pot with a lid and cook for 15 to 18 minutes without lifting the lid, until the dumplings are fluffy and cooked through. To test, insert a toothpick into the center of a dumpling. It should come out clean.

10. Pour in the amount of heavy cream to reach your desired thickness and simmer 1 minute. Taste and adjust seasonings as needed.

11. Ladle into bowls and garnish with a sprinkle of fresh parsley or chives if desired. Serve immediately.

expert tips

• Don’t over-mix the dumpling dough. Mix gently until just combined so they aren’t tough after cooking.
• Always sear the chicken. It adds so much flavor to the meat as well as the base of the soup, thanks to the browned bits.
• Boil the dumplings the right amount of time. It’s best to not under or over-cook them or they could be chewy or mushy in texture. They should puff, float to the surface, and be fully cooked through.
• Use rotisserie chicken for ease. Shred the chicken and stir it in to cut down on a lot of the cooking time for an even faster 30 minute meal.
• Have fun with any other veggies you have on hand. Clean out the fridge and freezer! We love adding peas, carrots, broccoli, mushrooms, corn, and even greens like spinach.

storage

Store any leftover chicken and dumpling soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

When it comes to freezing, it’s best to freeze the soup without any dumplings in it. Then remake the dumpling batter when it’s time to reheat to make them fresh. You can freeze the soup base for up to 2 months. Then thaw overnight and heat through on the stove.

Frequently Asked Questions

more easy Southern Recipes

• Onion Patties
• Hot Water Cornbread
• Butter Swim Biscuits
• Chicken Fried Steak

Print

Chicken and Dumpling Soup

This Chicken and Dumpling Soup is warm and comforting with every bite. It's the easiest soup recipe that's ready in an hour and the whole family will love. If you want to cut down on time, rotisserie chicken is a great shortcut we use too.

Course Main Course, Soup

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 minute minute

Servings 8 servings

Calories 451kcal

Ingredients

Soup

• 1 1/2-2 pounds boneless skinless chicken thighs or breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons salted butter
• 3/4 cup diced yellow onion
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 1 tablespoon minced garlic cloves
• 1/3 cup all-purpose flour
• 1/2 teaspoon poultry seasoning
• 6 cups low-sodium chicken broth
• 2 cups water or additional broth
• 1/2-1 cup heavy cream

Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 3/4 cup milk
• 4 tablespoons salted butter melted

Instructions

• Season the chicken all over with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside.
• Reduce the heat to medium. Add the butter to the same pot. Once melted, add the onion, carrots, and celery and cook, stirring occasionally, for 4 to 5 minutes until softened.
• Add the garlic and cook, stirring constantly, for 1 minute more until fragrant.
• Sprinkle the flour and poultry seasoning over the vegetables and stir to coat. Cook for 1 to 2 minutes, stirring constantly, until lightly golden.
• Slowly pour in the chicken broth and water (or more broth), stirring as you go to prevent lumps.
• Nestle the seared chicken back into the pot. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 20 to 25 minutes until the chicken is cooked through and very tender.
• Transfer the chicken to a cutting board and shred into bite-sized pieces using tongs or two forks. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with salt and pepper as needed. Keep the soup at a gentle simmer over medium-low heat.
• In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the melted butter and milk and stir until just combined. Do not overmix. The dough will be thick and slightly sticky.
• Using a tablespoon cookie scoop or two spoons, drop the dumpling dough directly into the gently simmering soup, spacing them slightly apart. Cover the pot with a lid and cook for 15 to 18 minutes without lifting the lid, until the dumplings are fluffy and cooked through. To test, insert a toothpick into the center of a dumpling. It should come out clean.
• Pour in the amount of heavy cream to reach your desired thickness and simmer 1 minute. Taste and adjust seasonings as needed.
• Ladle into bowls and garnish with a sprinkle of fresh parsley or chives if desired. Serve immediately.

Notes

Storage: 

Store any leftover chicken and dumpling soup in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

When it comes to freezing, it’s best to freeze the soup without any dumplings in it. Then remake the dumpling batter when it’s time to reheat to make them fresh. You can freeze the soup base for up to 2 months. Then thaw overnight and heat through on the stove.

Tips: 

• Don’t over-mix the dumpling dough. Mix gently until just combined so they aren’t tough after cooking.
• Boil the dumplings the right amount of time. It’s best to not under or over-cook them or they could be chewy or mushy in texture. They should puff, float to the surface, and be fully cooked through.
• Use rotisserie chicken for ease. Shred the chicken and stir it in to cut down on a lot of the cooking time for an even faster 30 minute meal.
• Have fun with any other veggies you have on hand. Clean out the fridge and freezer! We love adding peas, carrots, broccoli, corn, and even greens like spinach.

Nutrition

Calories: 451kcal | Carbohydrates: 35g | Protein: 27g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 1005mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2649IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 3mg

The post Chicken and Dumplings Soup appeared first on Dinner in 321.

Living in Texas for many many years, Texas Sheet Cake was a staple for any potluck, tailgate, or gathering. It’s a thin and tender chocolate cake with the fudgiest chocolate icing on top – truly addicting with every bite!

The best part about this cake is it’s so easy for anyone to make. Just a handful of pantry ingredients and before you know it, you’ll have a treat that’s easy to transport to any occasion. For two other twists on this classic dessert, my Texas Sheet Cake Bites and White Texas Sheet Cake are two other desserts to try.

why you’ll love this recipe

• A classic Texas dessert. It’s a big sheet cake fit for any crowd and will disappear in seconds.
• Quick to make. This isn’t one of those fussy cakes, it’s easy to assemble in about 45 minutes.
• Perfect for beginner bakers. With just a handful of pantry staples, it’s easy for anyone to make.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake:

• Salted butter: The fat to make the cake base.
• Cocoa powder: Gives the chocolatey rich flavor to the cake.
• Boiling water: Key to a Texas Sheet Cake for it’s light and fluffy texture.
• Buttermilk: Adds a hint of tang and leavens the cake batter,  
• Large eggs: Binds the batter together.
• Vanilla extract: Gives a hint of both caramel and floral notes.
• All-purpose flour: Provides the structure to the cake batter.
• Sugar: Sweetens the cake perfectly.
• Baking soda: Leavener for the cake batter to make every bite tender.
• Salt: Seasons the cake perfectly.

Icing:

• Salted butter: Base to the frosting, if you have unsalted butter then just add an extra pinch of salt.
• Cocoa powder: Gives the rich chocolatey flavor.
• Whole milk or half and half: Helps make the crackly texture of the icing on top of the cake.
• Vanilla extract: Be sure to use pure vanilla extract rather than imitation.
• Powdered sugar: Dissolves into the frosting to make it the correct texture and flavor.
• Chopped toasted pecans: Rich and crunchy in flavor and texture.

Tools You’ll Love

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13″x18 Sheet Pan or 15×10 Sheet Pan (I use a 15×10!)

how to make texas sheet cake

Make the Cake:

1. Preheat oven to 350°F. Grease a 15x10x1-inch rimmed baking sheet or jelly roll pan with butter or nonstick spray and set aside. (*SEE TIP if using a 18x13x1-inch pan.)
2. In a microwave-safe bowl, melt the butter. Add the cocoa powder and stir until well combined. Carefully pour the boiling water into the butter and cocoa mixture and stir for 30 seconds until smooth.

3. In a small bowl, whisk together the buttermilk, eggs, and vanilla extract until combined.

4. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.

5. Pour the warm cocoa mixture into the dry ingredients and stir until combined. Add the buttermilk mixture and stir until the batter is smooth and uniform.

6. Pour the batter into the prepared pan and spread into an even layer. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the edges are set.

For the Frosting:

1. While the cake is in its last few minutes of baking, make the icing. In a microwave-safe bowl, melt the butter until piping hot. Immediately stir in the cocoa powder until smooth.
2. Add the milk, vanilla, and powdered sugar and whisk until completely smooth and glossy. If using, stir in the toasted pecans.

3. Remove the cake from the oven and immediately pour the warm icing evenly over the hot cake, spreading quickly with a spatula to cover the entire surface. The icing will set as it cools into that iconic glossy, fudgy finish.
4. Allow the cake to cool completely before cutting into squares and serving.

expert tips

• Make in an 18x13x1-inch pan instead. If you prefer a thinner cake, I recommend changing the icing amounts. Look under “Notes” on the recipe for those amounts.
• Make in a 13×9-inch pan instead. Follow the same instructions as a 15x10x1-inch pan but increase the bake time to 24-30 minutes.
• Don’t skip the boiling water. It blooms the chocolate flavor to be more rich and also activates the baking soda so the cake is light and tender.
• Frost the cake while it’s still warm. This is different from most cakes. If you ice the cake while it’s still warm, then as it cools it will allow the icing to set to the correct consistency.
• Swap the nuts or omit them. Pecans are classic, but you don’t have to add them or you could use walnuts or almonds instead.
• If you only have Dutch-processed cocoa powder at home, just know that your cake will be milder in chocolate flavor.

storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze this cake, but we can’t guarantee it will be the same consistency once it thaws.

Frequently Asked Questions

more easy cake Recipes

• Hot Fudge Cake
• German Chocolate Sheet Cake
• Red Velvet Sheet Cake
• Lemonade Cake

Print

Texas Sheet Cake

This Texas Sheet Cake is the perfect chocolate dessert for a crowd. It’s easy to bake up in a baking sheet and comes together in about 45 minutes.

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 45 minutes minutes

Servings 18 Slices

Calories 357kcal

Ingredients

Cake

• 1 cup salted butter
• 1/3 cup cocoa powder
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large eggs beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/8 teaspoon salt

Icing

• 1/2 cup salted butter
• 3 tablespoons cocoa powder
• 3 tablespoons whole milk or half and half
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar
• 2/3 cup chopped toasted pecans optional

Instructions

Cake

• Preheat oven to 350°F. Grease a 15x10x1-inch rimmed baking sheet or jelly roll pan with butter or nonstick spray and set aside. (*SEE NOTE if using a 18x13x1-inch pan)
• In a microwave-safe bowl, melt the butter. Add the cocoa powder and stir until well combined. Carefully pour the boiling water into the butter and cocoa mixture and stir for 30 seconds until smooth.
• In a small bowl, whisk together the buttermilk, eggs, and vanilla extract until combined.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cocoa mixture into the dry ingredients and stir until combined. Add the buttermilk mixture and stir until the batter is smooth and uniform.
• Pour the batter into the prepared pan and spread into an even layer. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the edges are set.

Frosting

• While the cake is in its last few minutes of baking, make the icing. In a microwave-safe bowl, melt the butter until piping hot. Immediately stir in the cocoa powder until smooth.
• Add the milk, vanilla, and powdered sugar and whisk until completely smooth and glossy. If using, stir in the toasted pecans.
• Remove the cake from the oven and immediately pour the warm icing evenly over the hot cake, spreading quickly with a spatula to cover the entire surface. The icing will set as it cools into that iconic glossy, fudgy finish.
• Allow the cake to cool completely before cutting into squares and serving.

Notes

Tips

• Make in an 18x13x1-inch pan instead. If you prefer a thinner cake, I recommend changing the icing amounts. Instead use 3/4 cup salted butter, 1/3 cup cocoa powder, 1/3 cup whole milk or half and half, 1 teaspoon vanilla extract, 3 1/2 cups powdered sugar, and 1 cup chopped toasted pecans (optional).
• Make in a 13×9-inch pan instead. Follow the same instructions as a 15x10x1-inch pan but increase the bake time to 24-30 minutes.
• Don’t skip the boiling water. It blooms the chocolate flavor to be more rich and also activates the baking soda so the cake is light and tender.
• Frost the cake while it’s still warm. This is different from most cakes. If you ice the cake while it’s still warm, then as it cools it will allow the icing to set to the correct consistency.
• Swap the nuts or omit them. Pecans are classic, but you don’t have to add them or you could use walnuts or almonds instead.
• If you only have Dutch-processed cocoa powder at home, just know that your cake will be milder in chocolate flavor.

 

storage

 

Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze this cake, but we can’t guarantee it will be the same consistency once it thaws.

 

Nutrition

Calories: 357kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 216mg | Potassium: 78mg | Fiber: 1g | Sugar: 39g | Vitamin A: 518IU | Calcium: 24mg | Iron: 1mg

The post Texas Sheet Cake appeared first on Dinner in 321.

I created this recipe in partnership with the Iowa Pork Producers Association, and it’s quickly become one of our favorite meals for busy weeknights and weekend gatherings alike. There’s something about that combination of savory pork and sweet pineapple slaw that keeps everyone coming back for seconds.

Pork is such an easy protein to build a family meal around, and it happens to be a great source of high-quality protein along with important nutrients like B vitamins, zinc, and iron. Whether you’re feeding a crowd for game day or just want a low-effort dinner your kids will actually eat, these sliders check every box.

Why You’ll Love This Recipe

• Set it and forget it. The slow cooker does all the work here, so you can walk away for hours and come home to fall-apart tender pork.
• A perfect balance of sweet and savory. The pineapple, teriyaki, and brown sugar create a rich, tropical flavor that’s balanced out by the tangy slaw on top.
• Great for feeding a crowd. Whether it’s game day, a backyard cookout, or a busy weeknight, these sliders come together easily and always disappear fast.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

Pulled Pork:

• Bone-in pork shoulder or pork butt: The base of the recipe, becomes fall-apart tender after slow cooking.
• Crushed pineapple: Adds natural sweetness and moisture as the pork cooks.
• Teriyaki sauce: Brings savory depth and umami flavor.
• Brown sugar: Adds rich, caramelized sweetness.
• Apple cider vinegar: Balances the sweetness with a little tang.
• Garlic powder, onion powder, smoked paprika: Build layers of savory flavor.
• Salt and black pepper: Season and round out the dish.

Pineapple Slaw:

• Coleslaw mix: The crunchy base of the slaw.
• Fresh pineapple: Adds a juicy, sweet bite that pairs perfectly with the pork.
• Jalapeño: Brings a little heat to balance the sweetness.
• Red onion: Adds fresh, savory flavor.
• Mayonnaise: Creates the creamy dressing base.
• Apple cider vinegar, fresh lime juice, and honey: Balance the dressing with tang and sweetness.
• Salt and black pepper: To taste.

For the Sliders:

• Hawaiian sweet rolls: The soft, slightly sweet bun that ties the whole slider together.
• Barbecue sauce: A finishing drizzle for extra flavor.

How to Make Hawaiian Bun Pulled Pork Sliders

1. Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.

2. In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

3. Place the pork shoulder in the slow cooker and cover with the sauce.

4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fall-apart tender.
5. Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
6. While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together the mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.

7. To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Expert Tips

• Choose bone-in pork shoulder for the best flavor. The bone helps keep the meat moist and adds extra richness as it slow cooks.
• Don’t skip letting the pork soak in the juices. Those extra 15 minutes really let the pork fully absorb all that sweet, tangy flavor.
• Make the slaw ahead of time. It actually gets better as it sits and the flavors meld, so feel free to make it a few hours in advance.
• Toast the rolls for extra texture. A quick toast under the broiler adds a nice contrast to the soft pork and creamy slaw.

What to Serve with Hawaiian Pulled Pork Sliders

These sliders are hearty enough to be the main event, but they also pair beautifully with a few classic sides for a full spread:

• Baked Beans
• Loaded Baked Potato Salad
• Hawaiian Pasta Salad
• Cheesy Corn Casserole

Storage

Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Store the slaw separately in the fridge for up to 2 days, since it will soften over time.

You can also freeze the pulled pork for up to 3 months. Thaw overnight in the fridge, then reheat before assembling your sliders.

Frequently Asked Questions

This post was created in partnership with the Iowa Pork Producers Association. All thoughts and opinions are 100% my own.

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Hawaiian Pulled Pork Sliders

These Hawaiian Pulled Pork Sliders are the ultimate crowd-pleaser, blending sweet, tangy pineapple with tender, slow-cooked pork piled high on a soft Hawaiian roll.

Course Appetizer, Main Course

Cuisine American

Keyword pork

Prep Time 14 minutes minutes

Cook Time 7 hours hours 45 minutes minutes

Total Time 8 hours hours

Servings 24 servings

Calories 163kcal

Ingredients

For the Pulled Pork

• 4-5 pounds bone-in pork shoulder or pork butt
• 20 ounce can crushed pineapple undrained
• 1/4 cup teriyaki sauce
• 1/4 cup brown sugar packed
• 3 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Pineapple Slaw

• 3 tablespoons mayonnaise
• 1 cup finely diced fresh pineapple
• 1 diced jalapeno
• 1/4 cup diced red onion
• 1 tablespoon apple cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon honey
• salt and black pepper to taste
• 3 cups coleslaw mix

For the Sliders

• 12-16 Hawaiian sweet rolls
• 1/2 cup barbecue sauce for topping

Instructions

• Optional step: Heat 2 tablespoons neutral oil in a skillet on medium high heat. Season the pork shoulder on all sides with salt and pepper, then sear 1-2 minutes per side.
• In the crockpot, whisk together the crushed pineapple, teriyaki sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Place the pork shoulder in the slow cooker and cover with the sauce.
• Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is fall-apart tender.
• Remove the pork and shred using two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and toss to coat in the juices. Let it soak for 15 minutes before serving.
• While the pork is cooking, make the pineapple slaw. In a large bowl, whisk together mayonnaise, pineapple, jalapeño, red onion, apple cider vinegar, lime juice, honey, salt, and pepper. Add the coleslaw mix and diced pineapple and toss until evenly coated. Refrigerate until ready to serve.
• To assemble, slice the Hawaiian rolls in half and pile on a generous portion of pulled pork, a spoonful of pineapple slaw, and a drizzle of your favorite BBQ sauce. Serve immediately.

Nutrition

Calories: 163kcal | Carbohydrates: 19g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 36mg | Sodium: 368mg | Potassium: 240mg | Fiber: 1g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg

The post Hawaiian Pulled Pork Sliders appeared first on Dinner in 321.

If you have never cooked with a sweet heat sauce before, this is the one that will convert you. Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce blends juicy ripe raspberries with smoky roasted chipotle peppers. It works beautifully across appetizers, snacks, and even desserts. It is handcrafted in Fredericksburg, Texas with real ingredients and absolutely no artificial flavors or colors. Once you taste it, you will completely understand why it has earned its legendary status.

From a stunning holiday appetizer to a weeknight dip that comes together in two minutes flat, this sauce does the heavy lifting so you don’t have to. Whether you are entertaining a crowd or just treating yourself to something special on a Tuesday night, these recipes prove that one bottle can take you so many delicious places. Keep a few bottles stocked! Once your friends and family taste these, they are going to want the recipe — and the sauce.

Why You’ll Love These Recipes

• One Sauce. 5 Ways: One versatile sauce transforms dishes from ordinary to absolutely unforgettable
• Sweet, smoky, and slightly spicy: the bold flavor profile works beautifully in everything from baked brie to brownies
• Quick and easy: Every recipe comes together quickly with minimal ingredients, making entertaining completely stress-free
• Real Ingredients: Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce is made with real raspberries and roasted chipotle peppers. No artificial flavors, no shortcuts, just incredible flavor

Recipe 1: Baked Brie with Roasted Raspberry Chipotle Sauce

This is the appetizer that stops everyone in their tracks the moment it hits the table. Warm, melty brie topped with that gorgeous sweet heat sauce is an absolutely irresistible combination that feels gourmet with almost zero effort.

Ingredients

• 1 sheet puff pastry, thawed
• 8 ounce wheel of Brie
• 1/4 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• 1/2 cup fresh raspberries
• 1 large egg white, whisked
• Crackers, apple slices, or toasted baguette for serving

Lay the puff pastry flat on a lightly floured surface and place the brie wheel in the center. Spoon the sauce generously over the top of the brie, then layer fresh raspberries on top of the sauce. Fold the edges of the puff pastry up and over the brie, pressing and pinching the seams together to fully enclose it into a tight bundle. Flip it over so the seam side is down and place on a parchment-lined baking sheet. Brush the entire surface generously with egg white for that gorgeous golden finish. Bake at 375°F for 20-30 minutes until the pastry is deep golden brown and the brie is warm and melty inside. Serve immediately with dippers.

Recipe 2: Raspberry Chipotle Cream Cheese Dip

This is the two-minute appetizer that looks like you spent hours on it. It is the classic Fischer & Wieser move, and for good reason, because it is absolutely perfect. Keep this one in your back pocket for every party, potluck, and impromptu gathering from now until forever.

Ingredients

• 7.5 ounces plain or flavored cream cheese spread
• 1/3 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• Crackers, pretzels, or fresh fruit for dipping

Spread the cream cheese spread on a serving plate or shallow bowl. Pour the sauce generously over the cream cheese and serve immediately with your favorite dippers.

Recipe 3: Raspberry Chipotle Smokies

Game day, holiday parties, potlucks, these little smokies are always the first thing gone and everyone always asks what is in the sauce. The combination of the sweet chipotle sauce with the smoky little sausages is pure magic and could not be easier to throw together. Set them in a little crockpot on warm and watch them vanish.

Ingredients

• 12-14 ounces cocktail-sized smoked sausages
• 1/2 cup Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce
• 1/3 cup grape jelly
• 1/3 cup chili sauce

In a medium saucepan over medium heat, cook the cocktail smokies on medium heat until lightly browned. Add the Roasted Raspberry Chipotle Sauce, grape jelly, and chili sauce. Stir until smooth and heated through. Once everything is warmed through, transfer to a small crockpot set to low heat for serving. Provide toothpicks for easy spearing and watch them disappear.

Recipe 4: Raspberry Chipotle Jalapeño Poppers

If you have never finished a jalapeño popper with a drizzle of sweet heat sauce, your life is about to change completely. My Bacon and Sausage Stuffed Jalapeños are already a crowd favorite on their own, but brushed with The Original Roasted Raspberry Chipotle Sauce right out of the oven, they reach a whole new level of incredible. Sweet, smoky, spicy, cheesy, every single bite is perfection.

Recipe 5: Raspberry Chipotle Brownies

You did not see this one coming but trust me completely, these are the brownies that will have everyone asking what your secret is. The sauce swirled through the batter before baking creates the most incredible sweet, smoky, slightly spicy ribbon running through every single bite. Fresh raspberries on top make them look absolutely stunning and they taste even better than they look.

Ingredients 

• 18-20 ounce package brownie mix
• 1-3 large eggs
• 1/3 cup neutral oil
• 1/4 cup water
• 1/3 cup Roasted Raspberry Chipotle Sauce
• 1 cup fresh raspberries

Preheat oven to 350°F. Grease the bottom of a 9×9-inch baking dish with butter or nonstick cooking spray or line with parchment paper. Prepare brownie mix according to package directions. Pour the batter into the prepared pan and spread evenly. Pour the Roasted Raspberry Chipotle Sauce over the batter. With a tip of a knife, gently swirl the sauce through the batter. Add raspberries to the top, gently pressing into the dough. Bake, adding 10-15 minutes to package bake-time directions. The brownies should still be slightly tender in the middle when they’re done. Cool then cut into squares.

Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce is available at select retailers and online. Once you try it, you will always want a few bottles on hand — it truly is the sauce that does it all!

This post was created in partnership with Fischer and Wieser. All thoughts and opinions are 100% my own.

The post Roasted Raspberry Chipotle Sauce appeared first on Dinner in 321.

Going out to dinner at Big Boy growing up in Kentucky was always a special treat. I would look forward to ordering their Hot Fudge Cake at the end of the meal every time. It was a moist, warm chocolate cake slice with ice cream, homemade hot fudge, and whipped cream. Even thinking about it brings back nostalgic memories.

I recently created my own version of this cake so I could have it at home for entertaining. It was a huge hit at our local church, there wasn’t a single slice yet! Plus, I wanted to keep it easy by making the base cake with a box chocolate cake mix. If you’re a chocolate lover, my Chocolate Gooey Butter Cake and Coca Cola Cake are two others to try.

why you’ll love this recipe

• Easy to make for any level of baker. This hot fudge cake is quick to make but has the most decadent flavor.
• Prep the hot fudge and cake ahead of time. Forget being stressed about dessert, it’s a sweet treat that’s great for prepping in advance.
• Customize with your favorite toppings. Add sprinkles, other flavors of ice cream, or even nuts or coconut if you desire.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Chocolate Cake:

• Box chocolate or chocolate fudge cake mix: The base to the hot fudge cake, choose your favorite brand.
• Large eggs: Binds the cake batter together.
• Sour cream: Adds richness, moisture, and a slight tang.
• Milk: Gives richness to the cake batter.
• Oil: Adds even more moisture for the richest bite.

Homemade Hot Fudge:

• Heavy whipping cream: Rich and creamy base that makes any hot fudge even more delicious.
• Salted butter: A little bit goes a long way for the best flavor.
• Powdered sugar: Sift before you stir in to make sure no lumps form.
• Unsweetened cocoa powder: Adds nice chocolate flavor.
• Vanilla extract: Make sure it’s pure and not imitation. Adds both caramel and floral notes.

Assembly:

• Vanilla ice cream: Perfect pairing for the warm cake.
• Whipped cream: Another creaminess element.
• Maraschino cherries: Adds that little bit of fruity sweetness on top.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Liquid Measuring Cups
• Small Saucepan
• Silicone Whisk

how to make hot fudge cake

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray and set aside.
2. In a large bowl, whisk together the cake mix, eggs, sour cream, whole milk, and oil until smooth and well combined. Pour into the prepared baking dish and spread evenly.

3. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly before cutting.
4. While the cake bakes, make the hot fudge. In a medium saucepan over medium heat, melt the butter with the heavy whipping cream, stirring until combined.

5. Whisk in the powdered sugar and cocoa powder until completely smooth.

6. Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.

7. To assemble, cut a square of chocolate cake and slice in half horizontally. Lay the bottom half on a saucer. Top with a generous scoop or square of vanilla ice cream, the top half of the cake, a ladle of warm hot fudge sauce over the top, a dollop of whipped cream, and a maraschino cherry to finish. Serve immediately.

expert tips

• Don’t over-boil the hot fudge. Once it thickens and coats the back of the spoon nicely, it’s ready. It will also continue to thicken as it cools.
• Warm the cake before serving. You can easily pop the whole tray into the oven at a low temperature for a couple of minutes before serving.
• Don’t bake the cake for too long. Use the toothpick test to determine if it’s baked through or not.
• Make it easy to scoop the ice cream. Place hot water into a glass for dipping the ice cream scoop in between scoops for perfect presentation.
• Make a homemade chocolate cake mix. Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 1 teaspoon salt.
• Make the perfect square of ice cream. Soften a half gallon of vanilla ice cream for 10 minutes, then spread evenly into a parchment-lined 9×13-inch pan. Cover and freeze at least 4 hours, until firm. Lift out using the parchment, then cut into 3-inch squares with a hot, dry knife.
  

storage

Store any leftover cake in an airtight container at room temperature for up to 3 days. When ready to serve, reheat in the microwave for a couple of minutes then add fresh ice cream and whipped cream. The hot fudge sauce also stores nicely too in the fridge for up to a week and reheats well in the microwave or on the stovetop.

You can also freeze slices of this cake for up to 2 months, just be sure to let them thaw fully before enjoying. It’s also the perfect dessert to make ahead of time if you are planning to serve it for dessert when entertaining.

Frequently Asked Questions

More Easy Cake Recipes

• Chocolate Cake with Peanut Butter Frosting
• White Chocolate Cake
• Fruit Cocktail Cake
• Oatmeal Cake

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Hot Fudge Cake

This Hot Fudge Cake is a copycat recipe of the classic cake at Big Boy restaurants. A tender chocolate cake is topped with homemade hot fudge, ice cream, whipped cream, and of course a cherry on top! Every bite is moist and rich in cocoa flavor, perfect for serving a crowd!

Course Dessert

Cuisine American

Keyword chocolate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 servings

Ingredients

For the Chocolate Cake

• 15.25 ounce box chocolate or chocolate fudge cake mix
• 4 large eggs
• 1/2 cup sour cream
• 3/4 cup milk
• 1/2 cup neutral oil vegetable, canola, or avocado

For the Homemade Hot Fudge

• 1 cup heavy whipping cream
• 1/2 cup salted butter
• 1 1/2 cups powdered sugar sifted
• 3/4 cup unsweetened cocoa powder sifted
• 2 teaspoons vanilla extract
• pinch of salt

For Assembly

• vanilla ice cream
• whipped cream
• maraschino cheeries

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or nonstick spray and set aside.
• In a large bowl, whisk together the cake mix, eggs, sour cream, whole milk, and oil until smooth and well combined. Pour into the prepared baking dish and spread evenly.
• Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly before cutting.
• While the cake bakes, make the hot fudge. In a medium saucepan over medium heat, melt the butter with the heavy whipping cream, stirring until combined.
• Whisk in the powdered sugar and cocoa powder until completely smooth.
• Bring the mixture to a gentle simmer, stirring constantly, and cook for 3-4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Keep warm until ready to serve.
• To assemble, cut a square of chocolate cake and slice in half horizontally. Lay the bottom half on a saucer. Top with a generous scoop or square of vanilla ice cream, the top half of the cake, a ladle of warm hot fudge sauce over the top, a dollop of whipped cream, and a maraschino cherry to finish. Serve immediately.

Notes

Note: The hot fudge thickens as it cools. If it gets too thick just warm it back up on the stove over low heat or microwave in 15-second intervals stirring between each. 

Storage: 

Store any leftover cake in an airtight container at room temperature for up to 3 days. When ready to serve, reheat in the microwave for a couple of minutes then add fresh ice cream and whipped cream. The hot fudge sauce also stores nicely too in the fridge for up to a week and reheats well in the microwave or on the stovetop.

You can also freeze slices of this cake for up to 2 months, just be sure to let them thaw fully before enjoying. It’s also the perfect dessert to make ahead of time if you are planning to serve it for dessert when entertaining.

Tips: 

• Don’t over-boil the hot fudge. Once it thickens and coats the back of the spoon nicely, it’s ready. It will also continue to thicken as it cools.
• Warm the cake before serving. You can easily pop the whole tray into the oven at a low temperature for a couple of minutes before serving.
• Don’t bake the cake for too long. Use the toothpick test to determine if it’s baked through or not.
• Make it easy to scoop the ice cream. Place hot water into a glass for dipping the ice cream scoop in between scoops for perfect presentation.
• Make a homemade chocolate cake mix. Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 4 teaspoons baking powder, and 1 teaspoon salt.
• Make the perfect square of ice cream. Soften a half gallon of vanilla ice cream for 10 minutes, then spread evenly into a parchment-lined 9×13-inch pan. Cover and freeze at least 4 hours, until firm. Lift out using the parchment, then cut into 3-inch squares with a hot, dry knife.

The post Hot Fudge Cake appeared first on Dinner in 321.

Anything buffalo chicken is a huge hit in our house! And these Buffalo Chicken Tacos may just be the new favorite recipe among my kids and husband. I’ve made them a handful of times now and there are never any leftovers.

The best part about these tacos is they have almost no mess. You don’t need to brown the chicken in advance, just mix, spread and bake for a crispy, cheese bite. If you are a fan of tacos, try my original Sheet Pan Beef Tacos or my Fried Chicken Tacos.

why you’ll love this recipe

• Easiest tacos to assemble. If you are looking for a mess-free recipe, this makes it super easy since you don’t even have to brown the chicken in advance!
• The best mash up of flavors. If you love tacos and you love buffalo chicken, then these are a guaranteed hit!
• Perfect for dinner or entertaining a crowd. They can easily be a snack, appetizer, or main course for any party, tailgate, or simple family meal.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or neutral oil spray: For greasing the sheet pan and crisping up the tortillas.
• Flour tortillas: Makes a nice crispy exterior.
• Ground chicken: The protein for inside the waffles.
• Buffalo sauce: Flavors the chicken mixture.
• Ranch seasoning: Use the packet, it adds that perfect garlicky dill flavor to compliment the buffalo sauce.
• Dried minced onion: Adds a bit of sweet onion flavor.
• Shredded Monterey Jack or cheddar cheese: Shred if fresh for the best results if possible.
• Bleu cheese crumbles: The garnish to pair with the buffalo flavor. You can easily omit if you don’t care for blue cheese.
• Toppings: Ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce are all different toppings we love with these tacos!

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls

how to make buffalo chicken tacos

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
2. In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Season with salt and pepper if desired. Mix until well blended.

3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
4. Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.

5. Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.

6. Fold the tortillas in half to form a taco and gently press.

7. Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.

8. Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
9. Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.

expert tips

• Be sure to nicely grease the tortillas with olive oil or avocado oil cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
• Flip them halfway through. A key step for even cooking and browning.
• Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
• Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
• Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.

While you can freeze leftovers as well, I wouldn’t recommend it since it will change the texture of the tortilla.

If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them stored in the fridge until its time to bake.

Frequently Asked Questions

more easy Buffalo Chicken recipes

• Buffalo Chicken Soup
• Slow Cooker Buffalo Chicken Dip
• Easy Buffalo Chicken Dip
• Baked Buffalo Chicken Wings

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Buffalo Chicken Tacos (Sheet Pan)

These Buffalo Chicken Tacos are the easiest mash-up taco recipe since they are made on a sheet pan! Ready in 30 minutes, they will be the hit of any tailgate, party, or weeknight meal with adults or kids.

Course Appetizer, Main Course

Cuisine American

Keyword cheese, chicken

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 325kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground chicken
• 2 tablespoons buffalo sauce plus more for dipping
• 1 tablespoon ranch seasoning
• 1 tablespoon dried minced onion
• 2 cups shredded Monterey Jack or cheddar cheese divided
• salt and black pepper as desired
• 1/2 cup bleu cheese crumbles optional
• Toppings: ranch or bleu cheese dressing, diced celery, sliced green onion, extra buffalo sauce

Instructions

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
• In a medium bowl, combine ground chicken, buffalo sauce, ranch seasoning, dried minced onion, and 1 cup of the shredded cheese. Season with salt and pepper if desired. Mix until well blended.
• Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
• Evenly divide the chicken mixture among each tortilla. Press the chicken in a thin layer over one half of each tortilla, making sure to go all the way to edge.
• Spread about 2 tablespoons cheese of either the remaining shredded cheese or crumbled blue cheese on top of the chicken.
• Fold the tortillas in half to form a taco and gently press.
• Place the tacos on the prepared sheet pan. Spray the tops with more olive or neutral oil spray.
• Bake 18 minutes, flip, then back another 5-8 minutes, or until they’re golden, crispy, and browned around the edges.
• Immediately lift from the sheet pan and place on a serving tray. Serve with extra buffalo sauce and ranch for dipping.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a few minutes until warmed through.

While you can freeze leftovers as well, I wouldn’t recommend it since it will change the texture of the tortilla.

If you want to make them ahead of time, you can layer the chicken into the tortillas and keep them store in the fridge until its time to bake.

Tips: 

• Be sure to nicely grease the tortillas with cooking spray. This will ensure they become golden brown and nice and crispy in the oven.
• Flip them halfway through. A key step for even cooking and browning.
• Always grate the cheese from the block. If you want the best melt, it’s worth the extra step. You can even use other types of cheese that you prefer like Pepper Jack or Colby Jack.
• Use your favorite buffalo sauce, mild or hot. This is where you can easily customize the spice profile. Choose mild or hot depending on your preference.
• Make sure the tortillas have enough space on the baking sheet. You don’t want them to overlap too much or the tortillas won’t brown and crisp evenly.

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 792mg | Potassium: 387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 0.5mg | Calcium: 293mg | Iron: 2mg

The post Buffalo Chicken Tacos (Sheet Pan) appeared first on Dinner in 321.

Nothing says summer quite like a bowl full of fresh garden vegetables tossed together with a sweet and tangy balsamic dressing. This salad comes together in just minutes and is the perfect way to use up all that beautiful produce sitting on your counter right now.

I make a version of this salad on repeat all summer long, and it never lasts more than a day in my fridge. Crisp cucumbers, juicy cherry tomatoes, and sweet raw corn straight off the cob get tossed with fresh basil and a simple balsamic dressing that ties everything together. It’s the kind of no-cook side dish that pairs with absolutely anything coming off the grill, and it looks just as good on a holiday spread as it does at a backyard cookout.

Fresh Corn

If you’ve got fresh corn, southern fried corn is my favorite way to make it! Cut the kernels from 8 to 10 ears of corn, scraping the milk from the cobs into the same bowl. Melt 1/2 cup salted or unsalted butter in a skillet over medium heat. Bacon grease is another delicious flavor in corn. You can replace some of the butter with it if you’d like to add it.

Add the corn and 1/4-1/2 cup water or milk as needed to loosen. Season with salt, pepper, and sugar to taste. Cook, stirring occasionally, for 20 to 25 minutes, until thickened and golden in spots. Serve warm or cool then freeze for later.

Why You’ll Like This Recipe

• No cooking required. Everything goes into one bowl raw, so it’s ready in about 15 minutes flat.
• Perfect for using up summer produce. It’s a great way to put fresh corn, tomatoes, and cucumbers from the garden or farmers market to good use.
• Make-ahead friendly. It holds up beautifully in the fridge, so you can prep it earlier in the day and let the flavors meld before serving.

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cucumber: Adds a crisp, refreshing crunch to every bite.
• Cherry tomatoes: Bring juicy sweetness and a pop of color.
• Sweet onion: Gives a mild, slightly sweet bite without overpowering the other flavors.
• Fresh corn: Sweet and crisp straight off the cob, no cooking needed.
• Fresh basil: Adds a fragrant, herby freshness that ties the salad together.
• Balsamic glaze: A thick, syrupy drizzle that adds concentrated sweet-tangy flavor.
• Balsamic vinegar: Brings brightness and acidity to the dressing.
• Honey: Balances the acidity with just the right touch of sweetness.
• Olive oil: Helps bring the dressing together and coats the vegetables.
• Salt and pepper: Enhances and balances all the fresh flavors.

How to Make a Summer Garden Salad

1. In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
2. Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
3. Toss gently to coat.

4. Taste and adjust any dressing or seasoning ingredients.
5. Season with salt and freshly ground black pepper to taste.Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.

Tips and Substitutions

• No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
• Swap sweet onion for red onion if you want a slightly sharper bite.
• Not a fan of basil? Fresh mint or parsley both make a great substitute.
• If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
• For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.

Frequently Asked Questions

More Recipes Like This

• Creamy Cucumber Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad Recipe

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Summer Garden Salad

This is the salad that shows up the second summer produce hits its peak. It comes together in just minutes with no cooking required, making it the perfect side for anything coming off the grill.

Course Salad

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 24 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 cups sliced cucumber
• 1 1/2 cups halved cherry tomatoes
• 1/4 cup sliced sweet onion
• 1/2 cup fresh corn kernels uncooked
• 1/4 cup sliced fresh basil
• 3 tablespoons balsamic glaze
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• salt and black pepper to taste

Instructions

• In a large bowl, combine the cucumber, cherry tomatoes, sweet onion, corn, and basil.
• Add the balsamic glaze, balsamic vinegar, honey, and olive oil until smooth.
• Toss gently to coat. Season with salt and freshly ground black pepper to taste.
• Taste and adjust any dressing or seasoning ingredients.
• Serve immediately, or cover and refrigerate for up to 2 hours before serving to let the flavors meld.

Notes

Tips and Substitutions

• No fresh corn on hand? Frozen corn, thawed, works in a pinch, though fresh off the cob gives the best crisp texture.
• Swap sweet onion for red onion if you want a slightly sharper bite.
• Not a fan of basil? Fresh mint or parsley both make a great substitute.
• If you don’t have balsamic glaze, you can simmer extra balsamic vinegar with a touch of honey until it thickens, or simply skip it and let the balsamic vinegar do the work.
• For a heartier version, add a can of drained white beans or a scoop of fresh mozzarella pearls.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables will continue to release moisture as they sit, so give the salad a good stir before serving again. This salad is best enjoyed fresh and is not recommended for freezing.

The post Summer Garden Salad appeared first on Dinner in 321.

If you can make pancakes, then you can master these Onion Patties with ease. These are a classic side dish recipe. in the South and we had them all the time at my grandma’s house, growing up in Kentucky.

The ingredients are affordable and staples you usually have at home, which makes dinner preparation even simpler! Serve alongside Slow Cooker Brisket or Barbecue Chicken Drumsticks for a classic Southern supper.

why you’ll love this recipe

• Pantry staples for a side dish made in minutes. No fuss or special equipment here, it’s the simplest of recipes that is so good.
• Customize the flavors. We always kept them simple growing up, but you can easily add your own spices and herbs too.
• A hit with all ages. Even kids love these onion patties since they taste like corn cakes, but in a pancake form!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising cornmeal mix: Helps to bind the onion patties together and make them tender.
• Cornstarch: Gives the patties a crispy outside.
• Granulated sugar: A little sweetness balances the onion.
• Garlic powder: Just a little pinch compliments the natural onion flavor.
• Chopped yellow onion: The star ingredient to add lots of flavor.
• Milk: Add a splash to the onion patty batter.
• Neutral oil and/or bacon grease for frying canola, vegetable, or avocado: For frying the onion patties until golden brown.

Tools You’ll Need

• Large Skillet
• Mixing Bowls
• Spatula
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons

how to make onion patties

1. In a large bowl, whisk together the self-rising cornmeal mix, cornstarch, sugar, garlic powder, black pepper, and salt if using until well combined.

2. Add the chopped onions and toss to coat in the dry mixture.

3. Pour in the milk and stir until a thick batter forms. Heat about ¼ inch of canola oil in a large cast iron skillet over medium-high heat until shimmering.
4. Drop the batter by heaping 2-3 tablespoon portions into the hot oil. Fry for 3-4 minutes per side until deep golden brown and crispy. Work in batches, adding additional oil as needed between rounds.

5. Transfer to a paper towel-lined plate and finish with a sprinkle of salt if desired. Serve hot.

expert tips

• Make sure you finely chop the onion. This is key for making sure the patties bind correctly and for the best flavor.
• If you don’t have self-rising cornmeal mix, for 1 1/2 cups of the mix you’ll combine 1 cup + 2 tablespoons plain white or yellow cornmeal, 1/4 cup + 1/2 tablespoon all-purpose flour, 1 1/2 tablespoons baking powder, and 3/4 teaspoon salt.
• The batter should be like corn cake or pancake batter, so look for that consistency.
• Don’t flip the onion patties until they are golden brown on the first side.
• Be sure to drain the finished onion patties on a paper towel to remove any excess grease so they aren’t soggy.
• Have fun with seasonings. You can easily add a pinch of chili powder, cayenne pepper, cajun seasoning and more! Herbs like scallions, parsley, cilantro, or dill are also a great choice.
• Have fun with the dippers. Onion patties are delicious dipped in so many things. Some great options are ketchup, honey mustard, syrup, garlic aioli, creamy horseradish, cocktail sauce, and marinara.

storage

Store any leftover onion patties in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven until warmed through.

You can also freeze the onion patties, but I don’t usually recommend it since they can be very soft in texture once they are thawed.

If you want to make them in advance, I suggest a couple hours before a party and to hold them in a 200ºF oven with a rack to keep warm.

Frequently Asked Questions

More easy side dish recipes

• Pea Salad
• Pineapple Casserole Recipe
• Jalapeno Creamed Corn
• Hawaiian Pasta Salad

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Onion Patties

These Onion Patties are a classic Southern side dish I learned from my grandma and use only 7 ingredients. They pair perfectly with any main course and are a delicious side that's so easy for anyone to make (including kids!).

Course Appetizer, bread

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings

Calories 106kcal

Ingredients

• 1 1/2 cups self-rising cornmeal mix
• 1 tablespoon cornstarch
• 2 teaspoons granulated sugar
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups finely chopped yellow onion
• 1 cup milk
• neutral oil and/or bacon grease for frying canola, vegetable, or avocado

Instructions

• In a large bowl, whisk together the self-rising cornmeal mix, cornstarch, sugar, garlic powder, black pepper, and salt if using until well combined.
• Add the chopped onions and toss to coat in the dry mixture.
• Pour in the milk and stir until a thick batter forms.Heat about ¼ inch of canola oil in a large cast iron skillet over medium-high heat until shimmering.
• Drop the batter by heaping 2-3 tablespoon portions into the hot oil. Fry for 3-4 minutes per side until deep golden brown and crispy. Work in batches, adding additional oil as needed between rounds.
• Transfer to a paper towel-lined plate and finish with a sprinkle of salt if desired. Serve hot.

Notes

Storage:

Store any leftover onion patties in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven until warmed through.

You can also freeze the onion patties, but I don’t usually recommend it since they can be very soft in texture once they are thawed.

If you want to make them in advance, I suggest a couple hours before a party and to hold them in a 200ºF oven with a rack to keep warm.

Tips:

• Make sure you finely chop the onion. This is key for making sure the patties bind correctly and for the best flavor.
• If you don’t have self-rising cornmeal mix, mix 1 cup cornmeal with 1 1/2 teaspoons of baking powder and a pinch of salt. This makes 1 cup of cornmeal mix. You’ll need 1 1/2 cups for the recipe.
• The batter should be like corn cake or pancake batter, so look for that consistency.
• Don’t flip the onion patties until they are golden brown on the first side.
• Be sure to drain the finished onion patties on a paper towel to remove any excess grease so they aren’t soggy.
• Have fun with seasonings. You can easily add a pinch of chili powder, cayenne pepper, cajun seasoning and more! Herbs like scallions, parsley, cilantro, or dill are also a great choice.
• Have fun with the dippers. Onion patties are delicious dipped in so many things. Some great options are ketchup, honey mustard, syrup, garlic aioli, creamy horseradish, cocktail sauce, and marinara.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 254mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg

The post Onion Patties appeared first on Dinner in 321.

German Chocolate Cake happens to be my husband’s favorite! The combination of chocolate, coconut, and nuts is just too decadent to deny. I wanted to make an easier version for a family party one day and that’s how this German Chocolate Sheet Cake was born (and it’s hubby approved too!).

It’s rich, fudgy, and ready to enjoy in an hour and uses a box cake mix as the base to make things streamlined and quick. It’s now become a family favorite for so many occasions. If you love a sheet cake, my White Texas Sheet Cake and Peanut Butter Sheet Cake are two others to try.

why you’ll love this recipe

• 7 ingredient cake recipe. This is really a cake for any level of baker since it uses a box cake mix as the base with other easy-to-find store-bought ingredients.
• Perfect for any occasion with a crowd. No matter what church gathering, picnic, or potluck I bring this German Chocolate Sheet Cake too, it vanishes in a matter of minutes.
• Easy to make in advance. You can bake the cake layer the day before for easier entertaining.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Box German chocolate cake mix: Use a box cake mix as the base for ease.
• Instant coconut cream pudding mix: Adds richness and moisture to the boxed cake, plus a hint of coconut flavor too.
• Milk: Gives moisture to the cake mix.
• Vegetable or canola oil: A neutral oil that is the second ingredient to prevent the cake from becoming dry.
• Large eggs: Binds the cake batter together.
• Sour cream: Adds tang and keeps the cake tender.
• Coconut pecan frosting: Use store-bought for simplicity here.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 15×10 Sheet Pan

how to make german chocolate sheet cake

1. Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
2. In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.

3. Fold in 1 can of the coconut pecan frosting until smooth and well combined.

4. Pour the batter into the prepared sheet pan and spread into an even layer.
5. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
6. Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.

7. Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.

expert tips

• Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
• Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
• Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
• You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
• For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!

storage

Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.

If you want to make this cake ahead of time, go for it! The flavors get better with time.

Frequently Asked Questions

more easy cake recipes

• White Texas Sheet Cake
• Peanut Butter Sheet Cake
• Red Velvet Sheet Cake
• Lemonade Cake

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German Chocolate Sheet Cake

This 7-ingredient German Chocolate Sheet Cake is so simple to make in under an hour. It's the easiest crowd-pleasing dessert to transport to any potluck or gathering. If you love chocolate and coconut, this cake is for you!

Course Dessert

Cuisine American

Keyword chocolate

Servings 18 servings

Calories 309kcal

Ingredients

• 13.25 ounce box German chocolate cake mix
• 3.4 ounce instant coconut cream pudding mix
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 4 large eggs
• 1/3 cup sour cream
• 2 15.5 ounce cans coconut pecan frosting divided

Instructions

• Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
• In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.
• Fold in 1 can of the coconut pecan frosting until smooth and well combined.
• Pour the batter into the prepared sheet pan and spread into an even layer.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
• Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.
• Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.

Notes

Storage: 

Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.

If you want to make this cake ahead of time, go for it! The flavors get better with time.

Tips: 

• Frosting, as well as pudding mix, keep the cake layer rich and moist. That’s my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
• Don’t over-bake the cake. Use the toothpick test to make sure it’s ready to be removed from the oven to cool completely.
• Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
• You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
• For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It’s worth it, I guarantee it!

Nutrition

Calories: 309kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 285mg | Potassium: 168mg | Fiber: 1g | Sugar: 24g | Vitamin A: 103IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

The post German Chocolate Sheet Cake appeared first on Dinner in 321.