Lindsay's Recipes

Source:  Plain Chicken Ingredients: 1/4 cup butter 1 1/4 cups flour 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon kosher salt 2/3 to 1 cup buttermilk Directions: Cut the butter into pieces and place them in an 8"x8" baking dish. Microwave the butter until melted. Meanwhile, in a mixing bowl whisk together the dry ingredients. Stir in 2/3 cup buttermilk. Add more buttermilk, if necessary, up to 1 cup, until a loose dough forms. Place the dough in the dish on top of the butter and press it out to fill the pan. Use a flowered knife to cut the dough into squares. Bake at 450 for 17-20 minutes until golden.

  Source:  Erica's Recipes  (adapted) Ingredients: 2 cans diced tomatoes (do not drain) 1 can Rotel tomatoes (do not drain) 1 lb. Velveeta cheese, diced 4 cups vegetable broth 1 lb. breakfast sausage, cooked and crumbled 1 cup sour cream 12 oz. tricolor pasta, cooked 1 teaspoon dried basil tortilla chips Directions: Pour all of the tomatoes into a slow cooker. Add the Velveeta and broth. Cook on high for 1 hour. Add the sausage, sour cream, pasta and basil. Stir until the sour cream is mostly broken up. Cook on high for 1 hour. If desired, serve with tortilla chips crumbled on top.

  Source:  Plain Chicken  (adapted) Ingredients: 3 tablespoons butter 2 celery stalks, chopped 1/2 onion, diced 1 teaspoon minced garlic 1/4 cup flour 6 cups water 2 tablespoons chicken bouillon 3 cups frozen chopped broccoli 8 oz. cream cheese 2-3 cups grated cheddar 1 rotisserie chicken, chopped 3 cups cooked rice Directions: Melt the butter in a Dutch oven. Add the celery and onion and cook until translucent, stirring often. Add the garlic and cook for 2 minutes, stirring often. Add the flour and stir to coat the vegetables. Add the water, bouillon and broccoli. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and move the Dutch oven to the counter. Use a handheld blender to blend up most of the vegetables. Return the Dutch oven to the stove over medium heat. Add the cream cheese and stir/whisk until melted. Add the cheddar and stir until melted. Add the chicken and cooked rice and heat for a few more minutes until thoroughly warmed through.

  Source:  Plain Chicken Ingredients: 2 cups uncooked pasta (about 1/2 a pound) 2 1/2 cups milk 1/2 teaspoon mustard powder 1 teaspoon salt 3/4 teaspoon garlic powder 1 cup grated cheese Directions: Rinse the pasta in a colander. Combine the pasta, milk, mustard powder, salt and garlic powder in a pot. Bring the mixture to a simmer, stirring frequently. Once simmering, reduce the heat to low. Cook for about 20 minutes, stirring often, until most of the milk is evaporated and the pasta is soft. Add additional milk or water if needed. Stir in the cheese until melted. Cover and allow to rest for about 5 minutes before serving.

  Ingredients: 1/2 cup butter, softened 2 cups sugar 3 rounded tablespoons flour 3 eggs 1 cup buttermilk 1 teaspoon vanilla 1 pie crust whipped cream Directions: Cream the butter and sugar. Add the flour and eggs and mix well. Add the buttermilk and vanilla and mix well. Pour the filling into the pie crust. Bake at 350 for 1 hour and 5 minutes. Allow the pie to cool. Top slices with whipped cream.

  Ingredients: 1/2 cup butter 1 cup sugar 1/2 cup flour 2 eggs 1 teaspoon vanilla 1 cup chopped pecans 1 cup chocolate chips 1 pie crust whipped cream Directions: Melt the butter in a glass mixing bowl. Allow the butter to cool for a minute and then stir in the sugar and flour. Add the eggs and vanilla and stir until combined. Stir in the pecans and chocolate chips. Pour the filling into the pie crust. Bake at 350 for 45 minutes. Allow the pie to cool. Top slices with whipped cream.

  Source:  Picky Palate  (adapted) Ingredients: 1 box chocolate cake mix 1/2 cup butter, softened 1 egg 14 Oreo cookies 1 can sweetened condensed milk 1/2 cup chocolate chips Directions: Mix together the cake mix, butter and egg. Press the mixture into the bottom of a greased 9"x13" baking dish. Crumble the Oreos. Sprinkle the Oreos and chocolate chips evenly over the dish. Drizzle the sweetened condensed milk over the cookies and chocolate chips. You can use the whole can or just enough to pretty well cover everything. Bake at 350 for 25 minutes.

  Ingredients: 3/4 cup butter, softened 1/2 cup peanut butter 1/2 cup brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1 1/2 cups flour 2 cups oats 12 oz. bag chocolate chips Directions: Cream together the butter, peanut butter and both kinds of sugar. Mix in the eggs and vanilla. Add the baking soda, salt, cinnamon and a little of the flour and mix slowly. Continue to slowly mix in the rest of the flour a little at a time. Mix in the oats. Mix in the chocolate chips. Form dough into balls and bake at 375 for 8-10 minutes.

  Source:  Mix & Match Mama Ingredients: 1 box yellow cake mix 3/4 cup butter, melted 3 cups quick oats 1 1/2 cups peanut butter Directions: Mix the cake mix, butter and oats until a crumbly mixture forms. Press 2/3 of the mixture into a greased 9"x13" dish. Spread the peanut butter out in dollops over the top. Sprinkle the remaining cake mixture over the top and press down. (Note: try mixing the peanut butter in with the remaining 1/3 of the cake mixture and pressing over the top to see if this makes the top less crumbly.) Bake at 350 for 20 minutes.

  Source:  Lil' Luna Ingredients: 1 pie crust 1/2 cup shredded cheddar 1/2 cup shredded mozzarella 1/3 cup grated Parmesan 8 slices of bacon, cooked and crumbled 4 eggs 1 cup milk 1/4 teaspoon salt 1/4 teaspoon pepper Directions: Place the pie crust in a shallow-sided 9" pie plate. Add the cheeses and bacon to the bottom of the pie. (Add the Parmesan first so that it doesn't float to the top and overcook.) In a bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the bacon and cheese. Bake at 350 for 45 minutes or until eggs are done.

  Source:  Wine and Glue  (adapted) Ingredients: 5 tablespoons butter 4 carrots, chopped 4 stalks celery, chopped 2 bay leaves 1 1/2 teaspoons minced garlic 12 oz. pasta 3 tablespoons flour 1 1/2 cups milk dried thyme, to taste dried basil, to taste salt, to taste pepper, to taste 2 large chicken breasts, cooked and shredded 2 cups mozzarella, shredded (divided) Directions: Melt the butter in a medium skillet. Add the carrots, celery and bay leaves. Cover and cook for about 20 minutes or until the vegetables are soft, stirring often. Add the garlic for the last few minutes of cooking. Meanwhile, cook the pasta in a separate pot. Drain when finished cooking. When the vegetables are soft, add the flour and stir to form a paste. Slowly add the milk a little at a time, stirring after each addition. Remove the bay leaves and stir in the thyme, basil, salt and pepper. Pour the cooked pasta back into the pot it cooked in. Pour the vegetable sauce over the pasta. Add the chicken and 1 1/2 cups

  Source:  Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.

  Source:  Plain Chicken Ingredients: 1/4 cup butter, melted 3-4 large chicken breasts, cooked and cubed (about 2 lbs.) 1 cup flour 1 cup milk 1 1/4 teaspoon baking powder 1/4 teaspoon salt 1 can cream of chicken soup 2 cups chicken broth Directions: Pour the melted butter into the bottom of a 9"x13" pan. Spread the chicken out over the bottom of the pan. In a large bowl, whisk together the flour, milk, baking powder and salt. Pour it over the chicken. Do not stir. In the same bowl, whisk together the soup and broth. Pour it over the flour mixture. Do not stir. Bake uncovered at 400 for 35-45 minutes or until golden brown.

 Source:  Bless This Mess  (adapted) Ingredients: 1 cup dry oats 1/2 cup dried cranberries handful of chopped, toasted pecans 1/4 cup almond butter 1/4 cup honey 1/4 teaspoon cinnamon 1/2 teaspoon vanilla pinch of Kosher salt Directions: Add all ingredients to the bowl of a stand mixer. Mix until well combined. Refrigerate for at least 30 minutes. Use a small cookie dough scoop to form into balls. Store balls in the refrigerator.

Source: Joanna Knox Ingredients: 2  pie crusts 2/3 cup flour 2 cans tart pitted cherries (undrained) 1 1/2 cups sugar salt 2 tablespoons butter Directions: In a bowl, combine the flour, cherries, sugar and salt (to taste). Place one pie crust in the bottom of a deep dish pie plate. Pour the cherry mixture into the crust. Cut the butter into small pieces and scatter across the top of the filling. Arrange the second crust on top of the pie to your liking. Bake at 400 for 45 minutes. Allow the pie to cool before serving.

  Source:  The Wholesome Dish  (adapted) Ingredients: 2 tablespoons olive oil 1 cup chopped carrots 1 cup chopped celery 1 small onion, diced 2 teaspoons minced garlic 2 large chicken breasts, cooked and chopped 1 cup white rice 1 1/4 cups chicken broth 1/2 cup milk 1/2 cup half & half 1 dried bay leaf 1 cup frozen corn 1/2 cup grated Parmesan cheese Directions: Pour oil into a large skillet and heat over medium heat. Add the carrots, celery and onion and cook for 4-5 minutes, stirring often. Add the garlic and cook 1-2 more minutes. Add the chicken, rice, broth, milk, half & half and bay leaf. Bring the liquid to a boil, then reduce the heat to a simmer. Cover the skillet and cook for 20-25 minutes until the rice is tender, stirring occasionally. Add water to the pan if necessary to get the rice tender. Remove the skillet from the heat and remove the bay leaf from the skillet. Stir in the corn and cheese until combined. Cover and allow to rest for 5 minutes before serving.

  Source:  Mix & Match Mama  (slightly adapted) Ingredients: 2 lbs. ground beef 1 cup breadcrumbs 1 cup grated Parmesan cheese 1 1/2 teaspoons minced garlic 2 eggs salt & pepper Directions: Add all ingredients to the bowl of a stand mixer. Mix just until combined. Use a small cookie dough scoop to form meatballs and place them on a rimmed cookie sheet lined with foil and sprayed with oil. Bake at 400 for about 15 minutes. Serve with pasta or mashed potatoes.

  Source:  Mix & Match Mama Ingredients: 1 loaf of good quality bread such as Brioche or croissants 6 eggs 2 cups milk 1 tablespoon Dijon mustard 1 lb. good quality deli ham, diced 2 cups shredded cheese (Swiss or white cheddar) powdered sugar for dusting raspberry jam for dipping Directions: Tear the bread into large chunks and spread them in the bottom of a greased 9"x13" baking dish. In a bowl, whisk together the eggs, milk and mustard. Stir in the ham and cheese. Pour the mixture over the bread. (At this point you can refrigerate the casserole and bake it the next day if desired.) Bake at 350 for about 55-60 minutes. Allow the casserole to rest for 5 minutes before dusting with powdered sugar. Slice and serve with raspberry jam for dipping. Note: if halving the recipe and baking in an 8"x8" pan, cut the baking time in half.

  Source:  The BakerMama Ingredients: 1/2 cup butter 1 cup chocolate chips 1/2 cup sugar 3 eggs 1/4 cup cocoa powder Directions: In a large bowl, microwave the butter and chocolate chips in 30-second intervals, stirring after each interval, until melted and smooth. Stir in the sugar. Add the eggs one at a time, stirring after each. Stir in the cocoa powder until smooth. Pour the batter into a greased 8" square dish. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Source:  Mix & Match Mama  (Adapted) Ingredients: tortilla chips 8 eggs 8 slices of bacon, chopped and uncooked 3 tablespoons pico de gallo, plus more for additional topping 1 tablespoon chili powder 1 1/2 cups pepper jack cheese, grated Directions: Lightly spray a 9"x13" baking dish with cooking spray. Place enough tortilla chips in the dish to cover and gently crush the chips. In a mixing bowl, whisk together the eggs, bacon, pico de gallo, chili powder and 1 cup of cheese. Pour the egg mixture over the tortilla chips. Bake at 350 for 30 minutes. Sprinkle the remaining cheese over the top and bake an additional 15 minutes or until the eggs are set. Serve garnished with more pico de gallo and diced avocado.

Source:  Alexandra Cooks Ingredients: 1/2 cup unsalted butter, room temperature zest of 1 lemon 1 cup + 1 tablespoon sugar 1 egg, room temperature 1 teaspoon vanilla 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 2 cups flour 1 pint blueberries, fresh or frozen (not thawed) 1/2 cup milk or buttermilk Directions: Cream together the butter, lemon zest and 1 cup sugar until light and fluffy. Add the egg and vanilla and mix until combined. Add the baking powder and salt and mix until combined. Meanwhile, in a separate bowl, gently toss the blueberries with 1/4 cup of the flour. To the main bowl, slowly add the remaining flour, alternating with the milk, until well combined. Fold in the blueberries. Place paper liners in a 12-cup muffin tin and divide the batter between the cups. Bake at 375 for 22-25 minutes.

Ingredients: Crust: 24 Oreo cookies 6 tablespoons butter, melted Filling: 4 (8 oz.) packages cream cheese, room temperature 1 1/4 cups sugar 4 eggs, room temperature 2 teaspoons vanilla 1/2 cup mini chocolate chips Icing: 3 tablespoons butter, room temperature 1/3 cup unsweetened cocoa powder 1/2 teaspoon vanilla 1 1/4 cups powdered sugar 2-4 tablespoons milk Directions: Wrap the outside bottom of a 9" springform pan with foil (to prevent melted butter from seeping out while cooking). Lightly spray the inside of the pan with cooking spray. To make the crust, pulse the Oreo cookies in a food processor until crumbly. Add the melted butter and pulse until combined. Spread the crust in the bottom of the pan. Use the bottom of a glass to press the crust down evenly around the pan. To make the filling, in the bowl of a stand mixer, cream together the cream cheese and sugar. Add the eggs and vanilla and mix until combined. Add the chocolate chips and mix until combined. Pour the filling

Source:  Belly Full  (adapted) Ingredients: 1 cup flour 1/2 tablespoon baking powder 1 1/2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons cold butter, cut into small pieces 6 small strawberries, hulled and diced 1 lemon 1/4 + 1/8 cup half and half, plus more for glaze 3/4 cup powdered sugar Directions: In a large mixing bowl combine flour, baking powder, sugar and salt. Cut in the butter with a pastry cutter. Add the strawberries and the zest of the lemon, tossing lightly to coat. Add the half and half and gently mix just until everything is incorporated, do not over mix. Shape the dough into a 1-inch thick disk and place it on a lightly floured surface. Lightly flour the surface of the dough if necessary so that it won't stick to your hands. Cut the disk into 4 equal parts. Place each part on a baking sheet lined with parchment paper. They should not touch. Bake at 425 for 16-18 minutes. Allow the scones to cool for a few minutes before glazing. To make the glaze, mix the powde

Source:  Mix & Match Mama Ingredients: 3 eggs 2/3 cup milk 3/4 cup flour 1/2 teaspoon vanilla 1 tablespoon lemon zest (optional) 3 tablespoons butter powdered sugar, maple syrup or nutella berries or sliced bananas Directions: Place a large oven-safe skillet in the oven and preheat to 450. Meanwhile, in a large bowl whisk together the eggs and milk. Slowly add in the flour and then the vanilla and lemon zest. Once the oven is heated, remove the skillet and quickly melt the butter in the skillet. Brush the butter around the sides of the skillet. Pour the batter into the pan and return to the oven. Bake until done and golden brown, 12-20 minutes. Serve with desired toppings.

Source:  Sugar, Spice & Family Life Ingredients: Cupcakes: 2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup salted butter, softened 1 cup sugar 1 cup cookie butter 2 eggs 1 teaspoon vanilla 1 1/2 cups milk Frosting: 1/2 cup salted butter, softened 1 cup cookie butter 1 1/2 cups powdered sugar 2 tablespoons milk, or until desired consistency Directions: For the cupcakes, cream together the butter and sugar. Mix in the cookie butter. Mix in the eggs and vanilla. Mix in the baking soda and salt. Mix in the flour and milk, alternately. Fill cupcake liners and bake at 350 for 18-20 minutes. For the frosting, mix the butter and cookie butter. Gradually add the powdered sugar and milk, as needed. Frost cooled cupcakes.

Ingredients: 3 chicken breasts, cooked and chopped 1 bag frozen broccoli florets 1 can cream of chicken soup 1/2 cup sour cream 1 teaspoon lemon juice 1 cup grated cheddar Directions: Boil or steam the broccoli. Meanwhile, mix the soup, sour cream, lemon juice and seasonings (to taste) in a bowl. Spread the chicken out in a 9"x13" dish. Spread the cooked broccoli over the chicken. Pour the sauce over the broccoli. Sprinkle with cheese and bake at 350 for 20-30 minutes. Serve over rice.

Source:  Lil' Luna  (adapted) Ingredients: 1 cup flour 1/2 teaspoon salt 1/2 + 1/8 teaspoon yeast 1/2 cup warm water olive oil oregano basil course salt Directions: Put the yeast in a mixing bowl and pour the water over the top. Allow mixture to rest for a few minutes. Add the flour and salt. Mix with dough hook until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours but not more than 24 hours. Pour 1/2 tablespoon olive oil in the bottom of a nonstick 6" cake pan. Place the dough in the pan and cover with plastic wrap. Allow the dough to rest for 2 hours. Uncover the pan and drizzle the dough with olive oil so that the entire surface is lightly covered. Use your fingers to press down into the dough, creating dimples over the entire surface of the dough. Sprinkle the dough with oregano, basil and course salt. (I eyeball the spices and use about 1/2 teaspoon of course salt.) Bake at 450 for about 18-25 minutes or until golden brown. Note: This

Ingredients: 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup white sugar 6 tablespoons cocoa powder 1/2 cup milk 2 tablespoons butter, melted 1 cup brown sugar 1 3/4 cups hot water vanilla ice cream Directions: Mix together the flour, baking powder, salt, white sugar and 2 tablespoons of the cocoa powder. Add the milk and butter and stir until combined. Pour mixture into 8"x8" dish. Sprinkle with brown sugar and remaining cocoa powder. Pour the water over the mixture. Bake at 350 for 45 minutes. Serve warm with ice cream.

Source:  Julia's Album Ingredients: 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt 3 tablespoons butter, softened 3 tablespoons Greek yogurt (plain or vanilla) or sour cream 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla 1/2 cup chocolate chips 1 pound strawberries, sliced Directions: Grease a 9-inch springform pan and line the bottom with parchment paper; set aside. Combine the butter, yogurt and sugar in a mixing bowl and beat until light and fluffy, no more than 2 minutes. Add the egg and mix at medium speed until light and fluffy. Mix in the milk and vanilla until combined. Slowly add the flour, baking powder and salt and mix on low speed until just combined. Fold in the chocolate chips. Pour the batter into the pan. Arrange strawberry slices on the top of the cake, pressing down slightly, until the entire top is covered. Bake at 350 for about an hour, until the top is golden brown and a toothpick comes out clean. Cool

Source:  Gimme Some Oven Ingredients: 2 tablespoons butter 2 tablespoons flour 3 cups water 4 cups milk 1 pound uncooked pasta 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon ground mustard 4-5 cups shredded cheddar 1/2 cup shredded Parmesan Directions: Melt butter in a dutch oven over medium-high heat. Add flour and stir until combined. Cook for 1 minute, stirring occasionally. Add 1 cup water and stir until completely smooth and the mixture begins to thicken. Gradually add the remaining water and milk, stirring until evenly combined. Stir in the pasta, salt, garlic powder and mustard until combined. Continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain a low simmer. Continue cooking, stirring occasionally, for 9-10 minutes until the pasta is al dente. Remove from the heat and stir in the cheeses until melted. Season with additional salt and pepper as needed.

Source:  Smitten Kitchen Note: Recipe below is for an 8-inch 3-layer cake. Recipe can be halved to make a 6-inch 3-layer cake. Cake Ingredients: 2 cups (250g) flour 2 1/2 cups (500g) sugar 3/4 cup (65g) unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 1 cup vegetable oil 1 cup sour cream 1 1/2 cups water 2 tablespoons vinegar 1 teaspoon vanilla 2 eggs Frosting Ingredients: 10 oz. cream cheese, softened 1 stick unsalted butter, softened 5 cups (600g) powdered sugar 2/3 cup (170g) creamy peanut butter Glaze Ingredients: 8 oz. semisweet chocolate 3 tablespoons creamy peanut butter 2 tablespoons corn syrup 1/2 cup half and half Directions: Butter three cake pans and line the bottoms with parchment paper; set aside. Add the flour, sugar, cocoa powder, baking soda and salt to a mixing bowl and mix slowly until well blended. Add the oil and sour cream until well blended. Gradually add the water. Add the vinegar and

Source:  Plain Chicken Ingredients: pie crust for 9-inch deep-dish pie 8 oz. cream cheese, softened 1 cup brown sugar 2 eggs 1 egg yolk 1 1/4 cup heavy cream 1/4 cup flour 3 1/2 tablespoons cinnamon 2 teaspoons vanilla 1 teaspoon salt Directions: Mix together the cream cheese and brown sugar until light and fluffy, about 3-5 minutes. Scrape the sides of the bowl. Add the eggs and the yolk one at a time, mixing after each. Slowly add the remaining ingredients and mix well. Pour the mixture into the pie crust. Bake at 350 for 35-40 minutes, until the center is set but not completely firm. Cool on a wire rack and refrigerate for at least an hour before serving.

Source:  Divas Can Cook Ingredients: 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon sugar 1/4 cup shortening, cold 3 tablespoons butter, cold 1 cup buttermilk 1 tablespoon mayonnaise Directions: In a large bowl, sift together the dry ingredients. Cut in the shortening with a pastry cutter. Grate the butter into the bowl, tossing lightly to coat. Stir in the buttermilk until a sticky dough forms. Turn the dough out onto a floured work surface. Lightly sprinkle the dough with flour and dust hands with flour. Knead the dough, folding several times to create layers. Pat the dough into a 1-inch thick rectangle. Use a knife to cut the dough into 8 pieces. Add flour onto the knife to keep from sticking. Place the biscuits on a cookie sheet lined with parchment paper. The edges should be barely touching. Lightly brush the top of each biscuit with mayonnaise. Bake at 425 for 14 minutes or until biscuits are done. T

Source:  Gimme Some Oven   Note: The following recipe is half of the original, enough for 4 large biscuits. Ingredients: 1 cup biscuit mix 1/2 cup grated cheddar 1/4 teaspoon garlic powder 1/3 cup milk 1 tablespoon melted butter 1 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon salt Directions: Mix together the biscuit mix, cheddar and 1/4 teaspoon garlic powder. Add milk and stir until a sticky dough forms. Drop dough onto a baking sheet lined with parchment paper. Bake for 10-13 minutes or until slightly brown. While the biscuits bake, melt the butter and stir in the oregano, 1/8 teaspoon garlic powder and salt. As soon as the biscuits come out of the oven, brush with the melted butter.

Source:  Tasty Kitchen Ingredients: 2 cups ham, diced 2 1/2 cups grated cheddar, divided flour tortillas 2 cups half and half 6 eggs 1 tablespoon flour Directions: Spray a 9"x13" dish with cooking spray. Combine ham and 2 cups cheddar. Scoop 1/3 cup of ham and cheese mixture into a tortilla, roll up and place in dish. Continue until all of the ham and cheese mixture is used. In a bowl, whisk together the half and half, eggs and flour. Pour over enchiladas. Cover the dish with foil or plastic and place in the refrigerator. Refrigerate overnight or for at least 8 hours. Bake at 350 for 30-40 minutes. Sprinkle the remaining 1/2 cup of cheese over the enchiladas and bake for an additional 10 minutes.

Source:  The Modern Proper  (adapted) Ingredients: 1 tablespoon olive oil 1 onion, chopped (about 1 cup) 3 medium carrots, chopped (about 1 cup) 3 stalks celery, chopped (about 1 cup) 2 teaspoons minced garlic 8 cups water 2 tablespoons chicken bouillon base 1 rotisserie chicken, chopped 1 pound orzo 3/4 teaspoon salt 1/4 teaspoon pepper thyme and parsley, to taste Directions: Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, and cook for 7 minutes. Add the garlic and cook for 2 minutes. Add the water and bouillon base and bring to a boil. Add the chicken and orzo. Reduce the heat to medium and add seasonings. Maintain a simmer until the orzo is cooked, the veggies are soft and most of the water is absorbed, about 20 minutes.

Source:  Two Sisters Note: This makes enough to frost a 9"x13" pan. Double if frosting a layer cake. Ingredients: 1 stick butter, softened 2 cups powdered sugar 1/2 teaspoon vanilla 1-2 tablespoons milk 3 fun size Butterfinger bars (about 2 oz) Directions: Beat butter on high speed until creamy. Add the sugar and gradually increase the mixing speed until well mixed. Add the vanilla and 1 tablespoon of milk. Beat until creamy. Add more milk if needed to reach desired consistency. Crush the Butterfinger bars in a bag, then add to the icing and mix in.

Source:  The View from Great Island  (adapted) Cake Ingredients: 9 tablespoons unsalted butter, softened 1 cup sugar 3 eggs, separated 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk (or plain Greek yogurt) 1 heaping cup raspberries Icing Ingredients: 2 sticks unsalted butter, softened 5 cups powdered sugar juice of 3-4 limes Directions: To make the cake, cream together the butter and sugar. Add the egg yolks and mix until combined. Add the dry ingredients and mix until combined. Add the buttermilk and mix until combined. In a separate mixing bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the cake mixture, then fold in the raspberries. Mash the raspberries before folding in if you want raspberries all throughout the cake. Divide the batter evenly between 2 greased and floured 9-inch cake pans lined with parchment paper. Bake the cakes on the same oven rack at 35

Source:  All Recipes Ingredients: 2 1/4 teaspoons (or 1 packet) active dry yeast 1 teaspoon sugar 1 cup warm water (or a little less) 2 1/2 cups flour (bread flour or all purpose flour) 2 tablespoons olive oil 1 teaspoon salt Directions: In a mixing bowl, dissolve the yeast and sugar in the water until creamy (about 10 minutes). Add the flour, oil and salt. Beat until the dough begins to form into a ball, not sticking to the bowl. Add more flour if necessary. Let the dough rest for at least 5 minutes before rolling out. Bake pizza dough at 450 for 6-8 minutes. Add toppings and bake until done.

Source:  Plain Chicken Ingredients: 8 oz. sour cream 4 oz. cream cheese, softened 1/2 packet ranch mix 1 cup cheddar, grated 2 slices bacon, cooked and crumbled 16 oz. frozen hash brown potatoes (do not thaw) Directions: In a large bowl, mix together the sour cream, cream cheese, ranch mix, cheddar and bacon. Add the potatoes and mix until well combined. Pour into a greased 8"x8" baking dish. Bake at 400 for 45 minutes. Cover lightly with foil if it starts to brown too much.

Baked Ham and Cheese Spaghetti Source:  Plain Chicken Ingredients: 16 oz. spaghetti 4 eggs 2 cups milk 1 teaspoon dry mustard 2-3 cups diced ham 4-5 cups grated cheddar Directions: Cook the pasta according to the directions on the package. Meanwhile, whisk together the eggs, milk and dry mustard. After draining the pasta and returning it to the pot, pour the egg mixture over the pasta. Add the ham and cheddar, reserving 1 cup of cheddar. Stir until combined. Pour into a greased 9"x13" dish. Bake at 375 for 30 minutes. Sprinkle the remaining cup of cheddar over the top and bake an additional 15 minutes.

Ezra, enjoying lasagna! Lasagna Source: Joanna Knox and Nancy Craddock Ingredients: 1 pound hot breakfast sausage 1 large onion, diced 1 teaspoon minced garlic 1 15 oz. can tomato sauce 1 can tomato paste 1 tablespoon sugar 1 tablespoon dried oregano 1 tablespoon dried basil salt water parmesan cheese lasagna noodles sour cream mozzarella, grated Directions: Brown the sausage with the onion. Add the garlic for the last minute. Drain the grease and return to the pot. Add the tomato sauce and paste, sugar, oregano, basil and salt to taste. Add water to make the sauce as thick or thin as you like. If you're trying to make the sauce go farther, like when using 3 layers of noodles instead of two, add more water. Add 1/3 cup parmesan cheese to the sauce. Allow the sauce to simmer while the lasagna noodles cook. After draining the noodles, return them to the pot and cover with cold water so they won't stick. Choose your pan size. Thi

Peanut Butter Chocolate Bars Source:  The Girl Who Ate Everything Ingredients: 1 yellow cake mix 1/2 cup butter, melted 1 cup peanut butter 2 eggs 1 12 oz. package chocolate chips 1 14 oz. can sweetened condensed milk 2 tablespoons butter 2 teaspoons vanilla Directions: Combine the cake mix, melted butter, peanut butter and eggs in a large mixing bowl. Press the mixture into a 9"x13" pan, reserving about 1 1/2 cups to go on top of the chocolate layer. In a small sauce pan, melt the chocolate chips with the sweetened condensed milk and butter. Remove the chocolate mixture from the heat and stir in the vanilla. Pour the chocolate mixture over the cake mixture. Use the remaining cake mixture to cover the top of the chocolate mixture. Bake at 325 for 20-25 minutes. Cool completely before serving.