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cookin' up north: Cinnamon Roll Cake

Trying to make Cinnamon Roll Cake right now...mmmmm

Trying to make Cinnamon Roll Cake right now...mmmmm

Coconut Lime Zucchini Bread

Ingredients:
BREAD:
3 eggs, 
3/4 C oil, 
1 1/2 C sugar, 
2 t lime zest, 
1 t lime juice, 
1 t coconut extract, 
2 C shredded zucchini, skin on or off whatever you prefer, 
2 1/2 C flour, 
2 t baking powder, 
3/4 t salt, 
1/4 t soda, 
3/4 C coconut, sweetened and flaked. 
GLAZE:
1/2 C sugar, 
2 T lime juice, 
1/2 t coconut extract.

Ingredients: BREAD: 3 eggs, 3/4 C oil, 1 1/2 C sugar, 2 t lime zest, 1 t lime juice, 1 t coconut extract, 2 C shredded zucchini, skin on or off whatever you prefer, 2 1/2 C flour, 2 t baking powder, 3/4 t salt, 1/4 t soda, 3/4 C coconut, sweetened and flaked. GLAZE: 1/2 C sugar, 2 T lime juice, 1/2 t coconut extract.

Vegetarian Mexican Casserole

Ingredients:
*2 cups rice, cooked, 
*1/2 cup sweet corn, 
*1/2 cup black beans, rinsed and drained, 
*1 zucchini, chopped into bite-size pieces, 
*1 yellow squash, chopped into bite-size pieces, 
*1 can diced and fire-roasted tomatoes, 
*1 tsp cumin, 
*1 1/2 cups shredded cheddar or Mexican blend cheese, 
*3 cloves garlic, minced,  
*salt and pepper, to taste, 
*olive oil, for sauteeing zucchini and yellow squash.

Ingredients: *2 cups rice, cooked, *1/2 cup sweet corn, *1/2 cup black beans, rinsed and drained, *1 zucchini, chopped into bite-size pieces, *1 yellow squash, chopped into bite-size pieces, *1 can diced and fire-roasted tomatoes, *1 tsp cumin, *1 1/2 cups shredded cheddar or Mexican blend cheese, *3 cloves garlic, minced, *salt and pepper, to taste, *olive oil, for sauteeing zucchini and yellow squash.

Buffalo Chicken Dip

Ingredients: 
2 8oz Blocks Cream Cheese (Room Temp), 
1 Cup Franks Red Hot Sauce, 
1 Cup Ranch,  
1 1/2 Cups Shredded Colby Jack blend, 
2 Cans Chicken Breast.

Ingredients: 2 8oz Blocks Cream Cheese (Room Temp), 1 Cup Franks Red Hot Sauce, 1 Cup Ranch, 1 1/2 Cups Shredded Colby Jack blend, 2 Cans Chicken Breast.

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