We transformed our amazing German Chocolate Cake recipe into an easier, one-bowl, one-pan wonder! This rich, chocolatey, and moist cake is topped with the most irresistible coconut pecan frosting. It’s simple to make, absolutely delicious, and totally dreamy!

For another easy cake recipe, try our Flourless Chocolate Cake for more chocolatey goodness!

German Chocolate Sheet Cake is one of those desserts that never disappoints. It’s sweet, nutty, moist, and chocolatey. With its simple steps, this cake is perfect for even beginner bakers! Plus, it’s so good, that you likely won’t want to share!

This cake gets its name from a product from the Baker’s Chocolate Company. It was developed by a man named Samuel German. German’s Sweet Chocolate Bar is a dark chocolate bar with more sugar in it than regular semi-sweet. We don’t use this particular product in this recipe because we feel like we can get a better flavor without it, but the name still stands.

We highly recommend using buttermilk for the best flavor and texture. If you don’t have any on hand, making a substitute is simple! Just add 1 teaspoon of white vinegar to 1 cup of milk, let it sit for 5 minutes, and voilà—homemade buttermilk!

Choosing the right pan is key to ensuring your cake turns out perfectly. For our German Chocolate Sheet Cake, we used a jelly roll pan or baker’s half sheet, which measures 13×18 inches with a rimmed edge. Using a smaller or deeper pan can alter the cake-to-frosting ratio, affecting both the taste and texture.

Prepare the pan by lightly greasing it with butter or nonstick cooking spray, then line the bottom with parchment paper, ensuring no overhang. Precut parchment paper sheets are especially convenient for this step. While parchment paper isn’t required, it helps ensure the cake doesn’t stick and makes serving easier too.

Take your time when making the coconut pecan frosting—rushing it can lead to scorched sugar or a grainy texture, and nobody wants that! Cook it over medium heat, stirring constantly, and let patience do its thing.

You’ll know it’s ready when the frosting thickens enough to coat the back of a spoon. A quick finger swipe through the coating should leave a clean line.

Once it’s ready, let the frosting cool completely before spreading it on your cake. Trust me, this little step makes all the difference—it sets perfectly and is so much easier to work with!

Satisfy those Philly cheesesteak cravings with a ground beef version that still brings all of the iconic flavors in a more budget-friendly form. It’s somewhere between a sloppy joe and a traditional cheesesteak and boy is it delicious. It’s also ready in 30 minutes!

For the traditional experience, check out our recipe for an Authentic Philly Cheesesteak.

They’re incredibly easy to make for a crowd, use budget-friendly ingredients, and come together quickly for a tasty meal on a whim. You can pick your favorite cheese—Provolone, American, or even a classic cheese whiz—and load up on all the toppings you love. Bell peppers, onions, mushrooms, jalapeños. The sky’s the limit! Trust me, everyone will be coming back for seconds!

We recommend using 80/20 ground beef for this recipe. The extra fat enhances the flavor and adds just enough juiciness to mix with the cream cheese for a perfectly saucy texture.

If you prefer a leaner option, such as 90/10, that works too. You could even try ground turkey or chicken for a lighter twist, but keep in mind the flavor will be a bit different.

Keep in mind that using ground beef with a higher fat content will produce more grease, which you’ll need to spoon out to keep your sloppy joes from becoming too greasy.

Toasting your buns gives them a crispy edge and helps hold up all that juicy filling without getting soggy. It’s an optional step, but we recommend taking the extra few minutes to do it.

Stovetop: Heat a dry skillet over medium heat. Slice the buns in half and place them cut-side down in the skillet. Cook for 1–2 minutes until golden brown.

Broiler: Preheat your oven’s broiler on high. Lay the buns cut-side up on a baking sheet and place them under the broiler. Keep a close eye on them and toast for 1–2 minutes until lightly browned.

Toaster: For a quick option, use a toaster if your buns fit. Slice them in half and toast on a low-to-medium setting to prevent burning.

Cheesesteak Sloppy Joes pair perfectly with chips, french fries, or tater tots. For a more complete meal, add Coleslaw and baked beans to take it to the next level.

If you love Mississippi Pot Roast, then just you wait until you try it in meatloaf form! This isn’t your mama’s meatloaf (sorry, Mom)—it’s better! Say goodbye to the bland, boring meatloaf from our childhoods and hello to a serious flavor upgrade. Our Mississippi Pot Roast Meatloaf is loaded with ranch seasoning, all the pepperoncini you can handle, and is topped with the most drool-worthy gravy.

Pair this with our favorite creamy mashed potatoes and some garlic bread for the ultimate comfort food meal.

Our take on the classic meatloaf recipe delivers the bold, savory flavors of a Mississippi Pot Roast in less time and with less effort. This meatloaf is perfect for a family dinner but is also a crowd-pleaser at potlucks, parties, or anywhere meatloaf is welcomed. You can even serve it as a meatloaf sandwich the next day.

When it comes to ground beef you have several options to choose from. Ground beef labels will show either 93/7, 85/15, or 80/20, which indicate the ratio of lean meat to fat in the product. While we prefer lean ground beef to avoid it being too greasy, it’s important to know the differences in the different ground beef options.

93/7 Ground Beef: The leanest option with less fat and fewer calories. Healthier, but can make your meatloaf a bit drier.

85/15 Ground Beef: The perfect balance of lean meat and fat. Great flavor without being greasy—a top pick for meatloaf.

80/20 Ground Beef: The juiciest and most flavorful option, but higher fat can make it greasy and cause more shrinkage.

When preparing your meatloaf, it’s important to avoid overmixing. Mix the ingredients just until everything is evenly distributed, which should only take a few minutes. Overmixing can dry out the meat and result in a compact, rubbery texture instead of a tender, moist loaf.

Many classic meatloaf recipes use a loaf pan for baking which is where the dish gets its name, but we prefer to make ours in a 9×13 dish as a free-form loaf.

Free-Form Meatloaf (Our Favorite!): This method allows the juices to run off, preventing the meatloaf from sitting in its grease. Plus, the drippings are perfect for making a rich, savory gravy—don’t let that liquid gold go to waste! With the extra room to “breathe,” the meatloaf also cooks more evenly, giving you a beautifully caramelized crust all around.

Loaf Pan Meatloaf: If you prefer the traditional loaf pan method, it’s absolutely doable! Using a loaf pan keeps the shape perfectly uniform, making it easy to slice into neat portions. However, the grease tends to collect at the bottom, so you may need to drain it carefully after baking. Press the ground beef mixture into a lightly greased 9×5-inch loaf pan. After baking, carefully tilt the pan to drain excess grease before removing the meatloaf.

This meatloaf is great served over mashed potatoes, egg noodles, or steamed rice. Add a salad or roasted veggies like roasted broccoli or asparagus or saute some green beans. Some dinner rolls, breadsticks, or garlic bread will always be a welcome addition.

If you’re lucky enough to have leftovers, turn them into Meatloaf Sandwiches by stacking slices between hearty bread with lettuce, tomato, and a little extra gravy. Or try a Meatloaf Hash and dice leftover meatloaf and sauté with potatoes, onions, and bell peppers for a hearty breakfast or brunch.

Individual Servings: Ladle the soup into bowls and top each one with a generous dollop of the creamy ricotta mixture. The heat from the soup will gently melt the cheese, creating a luscious, gooey layer with every bite.

All-In-One Pot: For family style, spoon the cheese topping directly into the pot after the pasta has finished cooking. Let it melt a bit and people will naturally mix it in as they serve themselves.

Side Dishes: It’s a meal on its own, but it also goes great with garlic bread or homemade breadsticks to soak up the broth. For something a little lighter, a classic Caesar salad or a simple arugula salad are both great options.