Cinnamon Roll Cake

{recipe & pic from} The Girl Who Ate Everything

Cinnamon Roll Cake

Cake:

3 cups flour

¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preparation: Preheat oven to 350 degrees.
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. 

Peanut Butter Sheet Cake

{recipe & pic from} The Girl Who Ate Everything 

Peanut Butter Sheet Cake

recipe by Nina Jones

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

Southwest Chicken Lettuce Wraps

{recipe& pic from} the mother huddle

Southwest Chicken Salad Lettuce Wraps With an Avocado Lime Dressing

head of iceberg lettuce, with the full leafs pulled off, or tortillas

meat from 1 rotisserie chicken, or four chicken breasts, cubed and chilled

1 red bell pepper, finely chopped

a bunch of cilantro, chopped

6 green onions, or 1 white onion, finely chopped

1 can black beans, rinsed

1 teaspoon of cumin

salt and pepper

optional: 1-3 jalapenos finally chopped (if you like heat)

Combine all ingredients in a large bowl, except for the lettuce.

Dressing:

1 cup green chili sauce (I used canned)

2 avocados

4 ounces of fresh lime juice, or the juice of 4 limes

1/2 cup of sour cream

Blend in a blender until smooth.

Pour the dressing over the chicken mixture, you may not need the whole amount, just add until it is the consistency you like.

Then scoop up into a lettuce cup and enjoy!  I think this would also be so good with some of that green Tabasco sauce, I just haven’t tried it yet.

Let me know if you make them and what you would do different!

Giant Eclair Dessert

{recipe & pic from} the mother huddle

Crust:

1 cup flour (don’t try and use wheat here)

1/2 cup butter or margarine

1 cup water

6 eggs

Preheat oven to 400°.  Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer or a very strong arm, mix in eggs one at a time. Batter will be very glossy by the sixth egg. Spread evenly on a large greased cookie sheet. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.

Filling:

1 large box instant vanilla pudding mix

1 8 oz cream cheese

3 cups milk

1 8 oz cool whip—or 12 oz if you want a thicker layer and an easier time

spreading it. 

Chocolate Syrup

Soften cream cheese by leaving it out at room temperature for a few hours or microwave it for 30-45 seconds. Add the milk to the pudding mix and mix thoroughly. Let stand a few minutes until it thickens and then beat in the cream cheese. It is really hard to get the cream cheese all the way blended into the pudding. Don’t worry if there are tiny little dots of the cream cheese that have not been blended. If they are small you won’t notice them when you are eating the dessert. Spread pudding mixture on the completely cooled crust and then immediately top with cool whip. Using the chocolate syrup bottle, drizzle syrup over cool whip in a back and forth pattern from one end to the other. Take a Knife and drag it one direction and then the other every two inches until you have completed a nice zebra looking pattern on the entire eclair. Keep refrigerated.