Lindsay's Recipes

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.