Lindsay's Recipes

  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.