Lindsay's Recipes

  Source:  Julie's Eats and Treats Ingredients: 16 oz. cooked rotini or other short pasta 4 cups cooked chicken, chopped 2 cups grapes, halved 5 oz. dried cranberries 1 cup ranch dressing 3/4 cup mayonnaise 2 cups salted cashews Directions: In a large bowl, combine the pasta, chicken, grapes and cranberries. In a small bowl, whisk the dressing and mayonnaise. Pour over the pasta mixture and stir to combine. Mix in the cashews right before serving.

  Source:  The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

 Source: Linda Kahler Ingredients: 1 lb. ground beef 3 1/2 tablespoons dried parsley flakes, divided 1 tablespoon dried basil 2 teaspoons minced garlic salt and pepper to taste 1 can petite diced tomatoes 12 oz. tomato paste 3 cups small curd cottage cheese 3 eggs 1 1/2 cups grated parmesan cheese 1/2 tablespoon black pepper lasagna noodles 2-3 cups grated mozzarella Directions: Brown and drain the ground beef. Add it back to the pan, then add 1 1/2 tablespoons parsley, basil, garlic, salt and pepper, tomatoes and tomato paste. Simmer over low heat for 30 minutes, stirring occasionally. In a bowl, combine the cottage cheese, 2 tablespoons parsley, eggs, parmesan and black pepper. Stir until well combined. Cook the lasagna noodles, drain and rinse in cool water. Grease a 9x13 baking dish. Layer lasagna noodles, half the cottage cheese mixture, half the meat mixture, half of the mozzarella. Repeat layers. Bake at 375 for 30 minutes. Cool for 10 minutes before serving.

 Source: Linda Kahler Ingredients: 1 1/4 cup cooked rice 12 oz. frozen broccoli, cooked 1/2 lb. cheese (Velveeta and cheddar 1 can cream of mushroom soup Directions: Grease a baking dish. Mix all ingredients together and spread into dish. Bake at 350 for 30-45 minutes, uncovered. Can add cooked chicken to mixture to make this into a main dish.

  Ingredients: 1 small onion, diced olive oil 1 teaspoon minced garlic 4 cups vegetable broth 1 lb. frozen diced hash browns 1/2 lb. frozen broccoli 24 oz. diced ham 1 can sweet corn 1/2 cup sour cream 8 oz. Velveeta, cubed Directions: In a Dutch oven, cook the onion in a drizzle of olive oil for about 8 minutes. Add the garlic, stir, and cook 1 more minute. Add the broth, potatoes and broccoli. Bring to a boil and then boil for 8 minutes. Remove the pot from the heat. Use a handheld blender to blend most of the potatoes and broccoli. Add the ham and corn. Return to medium heat. Add the sour cream and Velveeta. Stir frequently until the cheese is melted.

  Source:  Momfessionals Ingredients: 1/2 cup sugar 1/2 tablespoon flour 1/2 teaspoon cinnamon, rounded 4 large Granny Smith apples, peeled and sliced 1 cup quick cooking oats 1 cup flour 1 cup brown sugar, packed 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted Directions: In a large bowl, mix together the first 3 ingredients. Add the apples and toss to coat. In another mixing bowl, combine the remaining ingredients except butter. Then add the butter until mixed well. Pour the apples into an 8x8 dish and top with the crumble topping. Bake at 350 for about 45 minutes. Let it rest for about 30 minutes. Serve alone or with vanilla ice cream.

  Source:  Gimme Some Oven Ingredients: 2 1/4 cups flour 2 teaspoons baking soda 1/2 tablespoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, packed 1 egg 1/4 cup unsulphered molasses (I used Grandma's brand) Directions: Mix the first 6 ingredients together in a bowl; set aside. In a separate mixing bowl, cream the butter and sugars for about 2 minutes on medium-high speed until light and fluffy. Add the egg and mix until combined. Add the molasses and mix until combined. Gradually add the flour mixture until all is combined. Refrigerate the dough at least 2 hours. Roll the dough into small balls. Roll each ball in sugar. Bake at 350 for 8-10 minutes, or until the cookies begin to crack slightly.