Cakes

Lemon-Raspberry Bundt Cake

24

This gorgeous, ultra moist, Lemon-Raspberry Bundt Cake is sure to wow the crowds. A made-to-be-married combination of fresh lemon and swirled raspberry puree, it's a winning dessert!

8
Cake:

1 c. (2 squares) salted butter, softened
2 c. granulated sugar
4 large eggs
2 tsp. vanilla
1 c. buttermilk
1/3 c. freshly-squeezed lemon juice
1 tsp. lemon extract
2 2/3 c. all-purpose flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
3/4 c. fresh raspberries, mashed

Glaze:
2 c. confectioner's sugar
1 Tbsp. freshly-squeezed lemon juice
4 Tbsp. Milk (approximately-add 1 Tbsp. at a time until the desired consistency is reached)
For the cake, preheat oven to 350 degrees Fahrenheit. Grease and flour a 12.5 cup capacity bundt cake pan. In the bowl of an electric mixer, cream together butter, sugar, eggs, and vanilla, lemon extract...
See the full directions on my site
Nutritions

Calories
1267

Sodium
1226mg
51% DV

Fat
88g
136% DV

Protein
16g
32% DV

Carbs
91g
31% DV

Fiber
7g
31% DV

Harvest Chicken Casserole Recipe

184

Read more at appetizergirl.com!

Cooking spray
1 tablespoons extra virgin olive oil ( divided )
2 pounds boneless skinless chicken breasts
Kosher salt
Fresh ground black pepper
1/2 onion ( chopped )
2 medium sweet potatoes ( peeled and cut into bite-sized cubes )
1 pound brussels sprouts ( trimmed and quartered )
2 cloves garlic ( minced )
2 teaspoons fresh thyme leaves ( or 1 teaspoon dried thyme leaves )
1 teaspoon paprika
1/2 teaspoon ground cumin
1 cup ow-sodium chicken broth ( divided )
2 cups uncooked wild rice
1/2 cup dried cranberries
1/2 cup sliced almonds
8
  1. Using a fine mesh sieve, rinse rice well for 1-2 minutes under cold water. Transfer rice to medium saucepan. Add 3 ½ cups water and 1 tablespoon of oil. Cover and cook over medium heat until...
    See the full directions on my site
Nutritions

Calories
433

Sodium
217mg
9% DV

Fat
12g
18% DV

Protein
31g
62% DV

Carbs
49g
16% DV

Fiber
6g
24% DV