Lindsay's Recipes

Crescent Roll Breakfast Casserole Source:  Kevin & Amanda Ingredients: 1 can crescent rolls 1 pound breakfast sausage 6 eggs 2 cups grated cheddar cheese Directions: Brown and drain the sausage. Set aside. Spray a 9"x13" casserole dish with cooking spray. Unroll the crescent rolls into a sheet and press into the bottom of the pan. Press until it covers the bottom of the pan and pinch any openings together. Spread the sausage evenly over the rolls. Scramble the eggs in a bowl and season with salt and pepper. Pour the eggs evenly over the sausage. Sprinkle the cheese evenly over the casserole. Bake at 350 for 30 minutes.

Creamy Chicken Noodle Soup Source:  Gimme Some Oven  (adapted) Ingredients: 1 tablespoon olive oil 1 small onion, diced 2-3 carrots, peeled and diced 2-3 celery stalks, diced 1 teaspoon minced garlic 1/3 cup flour 8 cups chicken broth 1 rotisserie chicken, chopped 2-3 cups uncooked egg noodles 1 can evaporated milk 1 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme Notes: 1. Can substitute 3-4 cups of mixed vegetables for carrots and celery. 2. Can substitute 12 oz. half and half for evaporated milk. Directions: Heat olive oil over medium heat in a Dutch oven. Saute onion, carrots and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables. Cook and stir for an additional minute. Gradually stir in broth. Bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Add remaining ingredients, and stir to combine. Cook for 10 minutes

Jailhouse Rice Source:  South Your Mouth  (adapted) Ingredients: 1 lb. lean ground beef 1/2 onion, finely diced 1 cup finely diced celery 1 clove minced garlic 1 14.5 oz can beef broth (or equivalent volume of Better Than Bouillon) 1 10.5 oz can cream of mushroom soup 1 cup white rice Directions: Brown the ground beef over medium heat. When about halfway cooked, add the onion and celery. Cook until the beef is completely browned and the veggies start to become translucent. Add the garlic for the last minute of cooking. In a separate bowl, whisk together the soup and broth. Pour the soup mixture and the rice into the skillet with the beef mixture and stir to combine. Spray a 9"x13" dish with cooking spray. Pour the mixture into the dish. Cover tightly with foil and bake at 350 for an hour. Let the casserole rest for 15 minutes. Remove the foil and fluff the rice with a fork before serving.

Strawberry Cake Cake Ingredients: 1 box white cake mix 1 3 oz. package strawberry jello 3 tablespoons flour 1 cup vegetable oil 4 eggs 1 teaspoon vanilla 1/2 cup water 1 10 oz. carton frozen sliced strawberries in sugar, thawed and pureed Icing Ingredients: 4 tablespoons butter 3 cups powdered sugar 1 10 oz. carton frozen sliced strawberries in sugar, thawed and pureed  splash of vanilla pinch of salt half and half Directions: Mix all of the cake ingredients until well blended. Pour batter into a greased 9"x13" cake pan. Bake at 350 for about 35-40 minutes or until done. In a small pan, bring the strawberries to a simmer. Stir constantly until thickened and dark red. Allow the strawberries to cool to room temperature. Beat the butter on high speed until light and fluffy. Add half of the powdered sugar and mix until small clumps start to form. Add part of the strawberries, vanilla and salt. Mix until combined. Add the rest of the sugar, mix, and then add the res

Chocolate Fudge Bundt Cake Source:  Let's Dish Cake Ingredients: 1 chocolate cake mix 1 3.9 oz instant chocolate pudding mix 2 cups sour cream 3 eggs 1/3 cup vegetable oil 1/2 cup water 2 cups chocolate chips Ganache Ingredients: 1 cup heavy whipping cream 8 oz semisweet chocolate, chopped Cake Directions: Grease and flour a 10" bundt pan. Beat all cake ingredients (except chocolate chips) until well blended. Mix in chocolate chips by hand. Pour batter into pan. Bake at 350 for 50 minutes to 1 hour. Cool for 15 minutes in the pan before turning out onto a platter. Ganache Directions: In a small saucepan, bring the cream to a simmer where bubbles are just starting to form around the edge of the pan. Remove the pan from the heat and whisk in the chocolate until completely melted and smooth.