Lindsay's Recipes

  Source:  The Endless Meal Ingredients: 1 pound thick cut bacon 2 extra large sweet onions, thickly sliced and diced 1/2 cup brown sugar 1/2 cup water 1/3 cup strong brewed coffee 1 tablespoon balsamic vinegar Directions: Cut the bacon into 1/2 inch pieces and cook in a skillet over medium-high heat for about 8-10 minutes or until cooked but still chewy. Remove the bacon from the pan with a slotted spoon. Remove all but about 1 tablespoon of the grease. Add the onions to the pan and cook over medium heat for about 8-10 minutes, then reduce the heat to low. Add the sugar and stir. Continue cooking until the onions have caramelized, about 20 minutes. Add the reserved bacon, water and coffee, and increase the heat to medium. Continue to cook, stirring every five minutes, until the mixture is thick and jam-like, about 30 minutes. Remove from the heat and stir in the vinegar. Taste and add salt if necessary. Use within one week.

  Source:  Joy Food Sunshine Ingredients: 1 pint heavy whipping cream (cold) 1/2 cup powdered sugar 1 teaspoon vanilla extract Directions: Chill the bowl of your stand mixer in the refrigerator for 15-30 minutes. Add all ingredients to the bowl. Use the whisk attachment of your mixer to beat the ingredients, starting slow and working up to fast. Beat for 60-90 seconds or until still peaks form, scraping down the sides of the bowl as necessary.

  Ingredients: 1 pound baby carrots, cut in half 1 1/2 pounds baby potatoes, cubed 2 tablespoons butter, melted 1 can (or 14.5 oz) chicken broth 2 chicken breasts 1 can cream of chicken soup 1 cup sour cream 1 packet ranch dressing mix 1 cup uncooked rice Directions: Spray the inside of a slow cooker with baking spray. Place the carrots and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the potatoes and carrots. Place the chicken breasts on top. In a bowl, mix together the cream of chicken soup, sour cream, and ranch mix. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.