Best 8 Sombrero Bake Recipes

SOMBRERO SNICKERDOODLES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, melted butter and egg with electric mixer on medium speed to a thick dough.
• Scoop dough into rounded tablespoons, and roll in cinnamon sugar that came with cookie mix. Drop 2 inches apart on cookie sheet. Bake 8 to 9 minutes or until edges just begin to turn golden. Remove from cookie sheet; cool completely.
• In small bowl, mix frosting and milk to a thick but pourable glaze. Transfer to small resealable plastic food-storage bag, and cut small hole in one of the corners. Pipe a border around edge of each cookie, then dip into sprinkles.
• Pipe small dollop of frosting on top of each peanut butter cup candy, and place top side-down on center of each cookie. Let stand about 20 minutes for frosting to set.

EL SOMBRERO CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOMBREROS

Steps:

• Combine first 7 ingred. in small bowl. Should make 3 cups filling.
• Divide and spread filling on tortillas. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Chill for overnight. Remove plastic wrap.
• Place on greased baking sheet. Bake in 350' oven for 15 minutes until hot and cheese is starting to melt. Let sit for 5 minutes before cutting. Cut each roll into 5 pieces. Pop back into oven for 5-10 minutes or until the appetizers start to make a "sombrero" shape! Makes 25 appetizers.

SOMBRERO COOKIES

Steps:

• Preheat oven to 350° and line a large rimmed baking sheet with parchment paper.
• Bake 16 teaspoon-sized cookies until golden, 12 minutes. About a minute after you pull them out of the oven, gently flatten cookie middles with a shot glass to form a rim. Let cool completely.
• Add a dollop of decorating gel to the middle of the cookie and place a gumdrop on top. Let set, about 5 minutes. Frost the perimeter of the cookie. Sprinkle entire cookie with nonpareils to coat the gel and shake off excess.

MEXICAN SOMBREROS

Steps:

• Rinse and chop green pepper; peel and chop onion.
• In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool.
• Heat oven to 350°.
• Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended.
• Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well.
• Spray muffin pan cups with vegetable spray.
• Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups.
• Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes.
• Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.

CINCO DE MAYO SOMBRERO CAKE

Steps:

• Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool completely. Meanwhile, beat sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Cover and refrigerate until ready to use.
• Cut one cake layer in half as shown in Diagram 1 of Sombrero Cake; cut remaining cake layer as shown in Diagram 2. Arrange both Brim pieces, the Top piece and Base of Brim piece on cake board or large platter as shown in Diagram 3 to resemble sombrero. Cut Band and Mustache pieces horizontally in half to make two pieces of each. Place both Band pieces on cake as shown. Reserve both Moustache pieces for later use. Spread 1-1/4 cups of the frosting evenly onto all cake pieces except mustache. Refrigerate or freeze until frosting is firm. Meanwhile, melt chocolate as directed on package.
• Spread cake with remaining frosting. Place Mustache pieces at bottom of sombrero; cover with some of the melted chocolate. Decorate cake with remaining chocolate, raspberries and colored sugar. Store in refrigerator.

SOUTHWESTERN BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
• In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
• Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
• Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.

CORNMEAL SOMBRERO PIE

Steps:

• In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11x7-in. baking dish., In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12x8-in. rectangle; place over the meat mixture. Bake at 400° for 30-35 minutes or until golden brown.