CLEAN BAKING SHEET RECIPES

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PUMPKIN SPICE SHEET CAKE WITH CREAM CHEESE FROSTING RECIPE ...



Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe ... image

The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 servings.

Number Of Ingredients 16

1 can (15 ounces) pumpkin
1-1/2 cups sugar
4 large eggs, room temperature
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
FROSTING:
1/2 cup butter, softened
6 ounces cream cheese, softened
2 teaspoons vanilla extract
4-1/2 cups confectioners' sugar
24 candy pumpkins

Steps:

  • Preheat oven to 350°. Grease a 15x10x1-in. pan., Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers.

Nutrition Facts : Calories 346 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 48g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

BIG FAMILY-STYLE BREAKFAST SHEET PAN | CLEAN FOOD CRUSH



Big Family-Style Breakfast Sheet Pan | Clean Food Crush image

Big Family-Style Breakfast Sheet Pan

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 8-10

Number Of Ingredients 13

16 oz button mushrooms
16 oz nitrate-free cooked sausage, sliced into 1/2" pieces
3 bell peppers, seeded and coarsely chopped
1 red onion, coarsely chopped
1 tsp garlic powder
1 Tbsp Italian seasoning
2 Tbsps olive oil or avocado oil divided
12 eggs
1/4 cup milk of choice
2 tsps ground mustard powder
sea salt and ground pepper, to taste
1 cup freshly-shredded cheddar cheese
freshly chopped parsley or chives

Steps:

  • Preheat your oven to 400 degrees f. and line a large baking sheet pan with parchment paper.
  • On your prepared sheet pan, add the mushrooms, sausage, peppers, red onion, then sprinkle everything with garlic powder and Italian seasoning.
  • Drizzle with 1 tablespoon of your oil and toss well to evenly coat everything.
  • Arrange in a single layer and roast for 13-15 minutes, or until veggies are tender and sausage is goldenbrown and hot.
  • Meanwhile, in a large bowl, whisk the eggs together with your milk of choice, mustard powder, and a pinch of sea salt and pepper.
  • Preheat a large skillet and drizzle with your remaining tablespoon of oil.
  • Add the beaten eggs and cook until just scrambled.
  • Once the veggies and sausage are finished roasting, remove them from the oven. Top
  • with your scrambled eggs (evenly distributed throughout) and shredded cheese.
  • Return sheet pan to the oven for 3-5 minutes more, just until the cheese is nice and melty.
  • Sprinkle with chopped parsley or chives and serve while hot.
  • Enjoy!

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PUMPKIN SHEET CAKE RECIPE: HOW TO MAKE IT
The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri
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