Lindsay's Recipes

Source:  Diary of a Recipe Collector  (adapted) Ingredients: 2 packages smoked sausage, sliced 1 large onion, diced 3 large russet potatoes, peeled and chopped 1 10 oz. can cream of mushroom soup seasoning to taste (salt, pepper, garlic powder) Directions: Spray inside of slow cooker with cooking spray. Place all ingredients in slow cooker and stir until mixed together. Cook on low for 7-8 hours. Note: This barely makes enough for 2 dinners for our family of 4. Serve with a bread side and a veggie side so it will be enough.

Curried Cole Slaw Source: Joanna Knox Ingredients: 3 cups cabbage, shredded 1/2 cups raisins 1/2 cup green onions, sliced thin 6 slices bacon, cooked and crumbled 1/2 cup peanuts 1/2 cup mayonnaise 1 tablespoon sugar 1 teaspoon vinegar 1 teaspoon curry powder Directions: Mix together the cabbage, raisins and green onions. This may be done ahead of time and stored in the refrigerator. To make the dressing, mix together the mayonnaise, sugar, vinegar and curry powder. Once ready to serve, add the bacon and peanuts to the cabbage mixture and toss with the dressing.

Banana Chocolate Chip Muffins Source: Joanna Knox Ingredients: 2 cups sugar 1 cup butter or shortening 4 eggs 2 1/2 cups flour 4 large bananas, mashed 4 teaspoons water 2 teaspoons vanilla extract 1/2 teaspoon salt 2 teaspoons baking soda 1 cup mini chocolate chips Directions: Preheat oven to 350. Cream together the sugar and butter. Add eggs, water and vanilla. Mix until combined. Add baking soda, salt and flour. Mix until combined. Add bananas. Mix until combined. Stir in chocolate chips. Fill lined muffin cups about 3/4 full. Bake for 12-15 minutes or until done. Notes: 1. You can substitute nuts for chocolate chips or use a combination. 2. Baking time listed is for mini muffins. To bake loaves or full-sized muffins add baking time.

Easy BBQ Chicken Bake Source:  The Pinning Mama Ingredients: chicken breasts or tenders BBQ sauce onion, diced cheddar cheese, grated Directions: Preheat oven to 350. Place chicken in a greased baking dish. Spread BBQ sauce over chicken. Sprinkle with onion and cheese. Cover with foil and bake until chicken is done (about 30 minutes for thin-sliced breasts or tenders, 40-50 minutes for breasts).

Mississippi Roast Source:  Table for Two Ingredients: 3 pound chuck roast 1 packet ranch dressing mix (1 oz. size) 1 packet au jus gravy mix (1 oz. size) 1/4 cup butter 1/4 cup water 5-6 pepperoncini Directions: Spray slow cooker with oil. Pour water into bottom of slow cooker and place roast on top. Sprinkle ranch mix and au jus mix over roast. Place butter and pepperoncini on top. Cook on low for 8 hours. Shred before serving. Serve with gravy from slow cooker. Goes well with mashed potatoes.

Energy Bites Ingredients: 1 cup dry oats 2/3 cup coconut flakes 1/2 cup peanut butter 1/2 cup ground flax 1/2 cup chocolate chips 1/3 cup honey 1 teaspoon vanilla extract Directions: Mix all ingredients together. Chill for at least 30 minutes. Roll into balls. Store in refrigerator.

Belgian Waffles Source:  Something Swanky Ingredients: 1 3/4 cup flour 1/4 cup corn starch 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 2 eggs 1/2 cup vegetable or canola oil 1 3/4 cup milk 1 1/2 teaspoon vanilla extract Directions: Whisk all ingredients together. Cook according to the instructions for your waffle maker.