white chocolate raspberry bundt cake.

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White Chocolate Raspberry Bundt Cake from Brittany brought by Randi:

via Shalee :)

Cake:

1 french vanilla cake mix

1 5.9 oz pkg white chocolate pudding mix

5 egg whites

1 cup sour cream (or greek yogurt)

1 cup oil

1/2 cup warm water

1 cup white chocolate chips

Raspberry Sauce

2 cups frozen raspberries

1/4 cup sugar

2 T orange juice

1 cup cold water

2 T cornstarch

Mix cornstarch in the water until smooth. In a saucepan bring all ingredients to a boil. Boil for 2 minutes or until the consistency you want.

Grease and flour bundt pan. Add approx 1/3 batter to pan. Pour raspberry sauce on top, add rest of batter, run knife through pan, in a zig zag motion. 

Bake at 350 for 45-50 minutes or until it springs back to the touch.

Cream Cheese Frosting:

1 cup butter

1/3 of a brick of cream cheese, softened

1 tsp vanilla

3-4 cups powdered sugar

Mix butter and cream cheese. Add vanilla. Slowly add powdered sugar. May need to mix in milk to reach desired consistency.

peanut butter cup cookies.

Peanut Butter Cup Cookies from Brittany brought by Michelle:

Cookie:

1 cup butter

3/4 cup brown sugar

1/2 cup sugar

1/2 cup peanut butter

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

36 Reese's peanut butter cups, unwrapped (not regular size, not mini, just the small ones)

Glaze:

2 cups chocolate chips

1/4 cup peanut butter

2 tsp shortening (or coconut oil)

Combine butter, sugar and peanut butter. Add egg and vanilla. Mix, then add flour, baking soda and salt. Makes a soft dough. On counter, divide dough into fourths. Divide dough into 36 balls, push a peanut butter cup into each ball and wrap the dough up around to cover the peanut butter cup. Place on cookie sheet and allow room for cookie to spread while baking. Bake at 375 for 8-10 minutes. Melt glaze ingredients and drizzle or frost center top of each cookie. Enjoy.

s'mores bars.

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Smore's Bars from Brittany brought by Shalee:
via Randi :)

8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 T butter
1 tsp vanilla
1 cup miniature marshmallows, if desired

Measure cereal into large bowl. Butter 9x13 pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High for 2-3 minutes, stirring after every minute until melted and smooth when stirred. Add in the vanilla and stir.

Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

Press mixture evenly into pan, using back of a buttered spoon.

asian chicken pasta salad.

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Asian Chicken Pasta Salad from Brittany brought by Heidi:

(via nobiggie)

1 box bowtie pasta (farfalle)

4 chicken breasts cooked and shredded

1/4 cup green onions, sliced

1/2 pack sliced almonds, toasted

1 bag spinach

1 small bag sugar snap peas

1 can mandarin oranges (drained)

Dressing

1/4 cup sesame seeds, toasted

1/3 cup soy sauce

1/3 cup red wine vinegar

1/3 cup vegetable or sesame oil

2 T sugar

1/2 tsp. salt and pepper

Cook pasta to al dente. Marinate chicken and pasta in dressing in fridge overnight. Toss together right before serving with round two of dressing.

orange rolls.

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Orange Rolls from Brittany brought by Ashley:

1/4 cup warm water

1 pkg yeast (1 T)

1 cup scalded milk

1/4 cup butter, melted

1/4 cup sugar

1 tsp salt

1 cup flour

1 egg

1 T orange rind

1 T orange juice concentrate (or juice from orange)

2 1/2 cups additional flour

Icing:

3 cups powdered sugar

1/2 cup butter, softened

Approx. 3 T orange juice (I squeezed from an orange)

1 T. orange rind

blue cheese biscuits.

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Blue Cheese Biscuits from Brittany brought by Jenni:

(via the pioneer woman)

1 can flaky biscuits

butter

blue cheese

Crumble 4 to 6 oz of blue cheese. Place 1 stick (regular, salted) butter on a baking sheet. Throw the crumbled blue cheese over the top. Place the baking pan in a 350 degree oven for a couple minutes until the butter and cheese have just melted.

Open the biscuits and quarter them, pull pan from oven with melted butter and cheese. Stir it around so cheese isn't all clumped together. Dump all the biscuit pieces onto the pan and stir them around until they are thoroughly coated. Place coated biscuits on a clean baking sheet and bake at 350 for 8-12 minutes until golden brown.

If you want to add extra fat and calories, brush excess butter and blue cheese from original pan over hot biscuits when they come out of the oven.

*Be sure to watch them so they don't burn.

white texas sheet cake.

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White Texas Sheet Cake from Brittany brought by Beckie:

1 cup butter

1 cup water

2 cups sugar

2 cups + 4 T flour

1/2 tsp salt

1 tsp soda

2 eggs

1 tsp vanilla

1/2 cup sour cream

Frosting:

1 cup butter

6 T evaporated milk

1 tsp vanilla

4-5 cups powdered sugar

dash of salt

1 cup pecans (optional)

fruit (optional)

Put butter and water in a large bowl. Heat in microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in sour cream until all is blended. Pour into a 11x17 baking sheet that has been greased and floured. Bake at 375 for 20-25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean. Remove from the oven and make the frosting. 

Cook butter and milk for 3-4 minutes in microwave. Add powdered sugar, vanilla and a dash of salt. Beat until smooth. Add nuts and gently spread on warm cake.

Cool and garnish with fruit if desired.

source: freidalovesbread.com

thai lettuce wraps.

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Thai Lettuce Wraps from Brittany brought by Shauna:

1/2 c. coconut

1 T. oil

1/2 c. shallots chopped

1/8 to 1/4 c. fresh ginger

2 T. chopped garlic

1 lb. ground pork (I use 1/2 ground turkey and 1/2 ground sausage)

juice of one lime (I used about 1/2 of the lime for juice)

3 to 4 T. diced green chiles

2 to 3 T. soy sauce

peanuts

Stir coconut over medium heat until golden and crisp. Remove and set aside. Add oil to pan and place over medium heat. Add shallots, ginger, garlic and meat. Stir until no longer pink. Add lime juice, peanuts, coconut, chiles and soy sauce to taste. Can also add fresh mint.

coconut and lime sour bars

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Coconut and Lime Sour Bars from Brittany brought by Erin:

(via Natalie Anderson)

Crust:

2 cups flour

4 T sugar

1/8 tsp salt

1 stick plus 2 1/2 T butter

Mash together (dry but holds together). Pour into a 9x13 pan. Press into pan as evenly as possible. Bake at 350 degrees for 15 minutes.

Filling:

4 eggs

1 cup chopped almonds

3 cups coconut flakes

1 1/2 cups brown sugar

Mix and spread over hot baked crust. Bake for an additional 30 minutes.

Glaze:

4 T lime juice (2 limes)

1 1/2 cups powdered sugar

2 tsp lime zest

Glaze while HOT. Work quickly. Can add a little more lime juice to thin the glaze a bit.