Lindsay's Recipes

Chili Source: Joanna Knox Ingredients: 2 pounds ground beef 1 large onion, diced 2 cans tomato sauce 2 cans Rotel tomatoes 1 cup beef broth 1/2 teaspoon salt 1/4 cup chili powder 3 tablespoons cumin 2 teaspoons oregano 1 teaspoon minced garlic Directions: Brown the ground beef with the onion. Spray a slow cooker with cooking spray. Add all ingredients to slow cooker and stir to combine. Cook on low heat for 6-10 hours. Serve with toppings of your choice.

Cookie Butter Cheesecake Source:  myrecipes Ingredients: Crust 1 8.8-oz package Biscoff cookies 1/2 cup butter, melted 2 tablespoons sugar 3/4 teaspoon kosher salt Cookie Butter Cheesecake Layer 2 8-oz packages cream cheese, softened 1/2 cup sugar 3/4 cup cookie butter 1/2 teaspoon vanilla 1/2 teaspoon kosher salt 2 eggs, room temperature Vanilla Cheesecake Layer 2 8-oz packages cream cheese, softened 1/2 cup sugar 1/2 cup sour cream 1 1/2 teaspoons vanilla 1/4 teaspoon kosher salt 2 eggs, room temperature Cookie Butter Caramel Sauce 2 tablespoons butter 2 tablespoons brown sugar 1/2 cup cookie butter 1/2 cup half and half 1/4 teaspoon kosher salt Directions: Lightly coat the inside of a 9" springform pan with cooking spray. Wrap the outside bottom of the pan in foil. Prepare the crust: Process the Biscoff cookies in a food processor until crumbs form. Add the other crust ingredients and pulse until combined. Firmly press the mixture along the

Flourless Chocolate Cake Source:  Glorious Treats Cake Ingredients: 12 oz. semi-sweet chocolate, broken into pieces 3/4 cup unsalted butter, cubed 5 eggs 1 cup sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 tablespoons water 1/4 cup unsweetened cocoa powder Glaze Ingredients: 4 oz. semi-sweet chocolate, broken into pieces 3 tablespoons unsalted butter, cubed Serve with  raspberry sauce Directions: Prepare a 9" springform pan by coating in butter or cooking spray. In a medium-sized, microwave-safe bowl, add 12 oz. chocolate and 3/4 cup butter. Microwave on 50% power for 1 minute and then stir. Continue to microwave on 50% power in 30 second intervals until completely melted. Set aside. With an electric mixer, whisk the eggs on medium speed for about 1 minute. While whisking, add the sugar, vanilla extract, salt and water. Continue whisking for about another minute until the mixture is foamy, pale and doubled in volum

Raspberry Sauce Source:  Spoonful of Flavor Ingredients: 2 1/2 teaspoons corn starch 3 tablespoons sugar 1/3 cup water 1 12 oz. package frozen raspberries, thawed Directions: In a small saucepan, combine the corn starch, sugar and water. Add the raspberries. Cook over medium heat until boiling, stirring constantly. Once boiling, cook for 1 minute, continuing to stir. Strain the sauce over a fine mesh sieve placed over a bowl to remove the seeds. The sauce can be served warm or cold and can be kept in the refrigerator for up to 1 week.

Creamy Hamburger &Veggie Soup Source:  The Kitchen Magpie Ingredients: 1 1/2 pounds ground beef 1 onion, diced 1/2 teaspoon minced garlic 2 Russet potatoes, peeled and diced 1 12 oz. package frozen mixed vegetables 5 cups broth 3 teaspoons dried basil 2 teaspoons dried parsley 1 1/2 cups milk 2 tablespoons corn starch 8 oz. Velveeta cheese, cubed sour cream (optional) Directions: Brown the ground beef with the onion. Drain off the fat. Place the beef and onion, garlic, potatoes, vegetables, broth, basil and parsley in a slow cooker. Stir together. Cook on high heat for 4 hours or on low heat for 6-8 hours. The potatoes need to be fork-tender before moving on. Whisk together the milk and corn starch, then pour it into the soup. Add the Velveeta to the soup and stir. Cover the soup while the Velveeta melts, stirring occasionally. Serve once Velveeta is melted. You can add 1/2 cup sour cream to the soup or a dollop to each bowl, i

Carbonara Source: Classic Rachael Ray 30-Minute Meals  (Adapted) Ingredients: 1 package pasta 8 slices bacon, cut into small pieces red pepper flakes 2 teaspoons minced garlic 1/2 cup chicken broth 2 egg yolks fresh grate parmesan cheese Directions: Cook pasta according to package directions. Meanwhile, cook bacon in large skillet. Add garlic and red pepper flakes 1-2 minutes before bacon is fully cooked. Add broth and scrape up pan drippings. Turn off the heat. In a bowl, lightly beat the eggs. Slowly add about 1/2 cup of cooking water from the pasta to temper the eggs. Drain the pasta and then add it to the bacon mixture. Stir to coat the pasta. Add the eggs to the pasta, stirring quickly so the eggs do not cook. Add cheese, to taste, and stir to combine. Allow sauce to thicken for 1-2 minutes before serving.

Pumpkin Muffins Ingredients: 3 eggs 3 cups sugar 1 cup vegetable or canola oil 1 can pumpkin 1 teaspoon vanilla 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 cups flour Directions: Mix together the eggs, sugar and oil until well blended. Add pumpkin, vanilla, baking soda, baking powder, allspice, cinnamon and cloves. Mix until combined. Add flour 1 cup at a time, mixing after each cup, until combined. Fill mini muffin cups 3/4 full. Bake at 350 for 15 minutes.

Pepper Jack Chicken & Rice Casserole Source:  culinary.net Ingredients: 2 cups cooked rice 8 oz. grated pepper jack cheese 2 cups cooked chicken, chopped 1 can (12 oz.) evaporated milk 1/2 onion, chopped and sauteed 2 eggs, lightly beaten 2 tablespoons butter, melted 1 small can diced green chilies salt, to taste Directions: Combine all ingredients and stir well. Pour into a lightly greased casserole dish. Bake at 350 for 45-50 minutes.