Lindsay's Recipes

Chili Source: Joanna Knox Ingredients: 2 pounds ground beef 1 large onion, diced 2 cans tomato sauce 2 cans Rotel tomatoes 1 cup beef broth 1/2 teaspoon salt 1/4 cup chili powder 3 tablespoons cumin 2 teaspoons oregano 1 teaspoon minced garlic Directions: Brown the ground beef with the onion. Spray a slow cooker with cooking spray. Add all ingredients to slow cooker and stir to combine. Cook on low heat for 6-10 hours. Serve with toppings of your choice.

Cookie Butter Cheesecake Source:  myrecipes Ingredients: Crust 1 8.8-oz package Biscoff cookies 1/2 cup butter, melted 2 tablespoons sugar 3/4 teaspoon kosher salt Cookie Butter Cheesecake Layer 2 8-oz packages cream cheese, softened 1/2 cup sugar 3/4 cup cookie butter 1/2 teaspoon vanilla 1/2 teaspoon kosher salt 2 eggs, room temperature Vanilla Cheesecake Layer 2 8-oz packages cream cheese, softened 1/2 cup sugar 1/2 cup sour cream 1 1/2 teaspoons vanilla 1/4 teaspoon kosher salt 2 eggs, room temperature Cookie Butter Caramel Sauce 2 tablespoons butter 2 tablespoons brown sugar 1/2 cup cookie butter 1/2 cup half and half 1/4 teaspoon kosher salt Directions: Lightly coat the inside of a 9" springform pan with cooking spray. Wrap the outside bottom of the pan in foil. Prepare the crust: Process the Biscoff cookies in a food processor until crumbs form. Add the other crust ingredients and pulse until combined. Firmly press the mixture along the

Flourless Chocolate Cake Source:  Glorious Treats Cake Ingredients: 12 oz. semi-sweet chocolate, broken into pieces 3/4 cup unsalted butter, cubed 5 eggs 1 cup sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 tablespoons water 1/4 cup unsweetened cocoa powder Glaze Ingredients: 4 oz. semi-sweet chocolate, broken into pieces 3 tablespoons unsalted butter, cubed Serve with  raspberry sauce Directions: Prepare a 9" springform pan by coating in butter or cooking spray. In a medium-sized, microwave-safe bowl, add 12 oz. chocolate and 3/4 cup butter. Microwave on 50% power for 1 minute and then stir. Continue to microwave on 50% power in 30 second intervals until completely melted. Set aside. With an electric mixer, whisk the eggs on medium speed for about 1 minute. While whisking, add the sugar, vanilla extract, salt and water. Continue whisking for about another minute until the mixture is foamy, pale and doubled in volum

Raspberry Sauce Source:  Spoonful of Flavor Ingredients: 2 1/2 teaspoons corn starch 3 tablespoons sugar 1/3 cup water 1 12 oz. package frozen raspberries, thawed Directions: In a small saucepan, combine the corn starch, sugar and water. Add the raspberries. Cook over medium heat until boiling, stirring constantly. Once boiling, cook for 1 minute, continuing to stir. Strain the sauce over a fine mesh sieve placed over a bowl to remove the seeds. The sauce can be served warm or cold and can be kept in the refrigerator for up to 1 week.

Creamy Hamburger &Veggie Soup Source:  The Kitchen Magpie Ingredients: 1 1/2 pounds ground beef 1 onion, diced 1/2 teaspoon minced garlic 2 Russet potatoes, peeled and diced 1 12 oz. package frozen mixed vegetables 5 cups broth 3 teaspoons dried basil 2 teaspoons dried parsley 1 1/2 cups milk 2 tablespoons corn starch 8 oz. Velveeta cheese, cubed sour cream (optional) Directions: Brown the ground beef with the onion. Drain off the fat. Place the beef and onion, garlic, potatoes, vegetables, broth, basil and parsley in a slow cooker. Stir together. Cook on high heat for 4 hours or on low heat for 6-8 hours. The potatoes need to be fork-tender before moving on. Whisk together the milk and corn starch, then pour it into the soup. Add the Velveeta to the soup and stir. Cover the soup while the Velveeta melts, stirring occasionally. Serve once Velveeta is melted. You can add 1/2 cup sour cream to the soup or a dollop to each bowl, i

Carbonara Source: Classic Rachael Ray 30-Minute Meals  (Adapted) Ingredients: 1 package pasta 8 slices bacon, cut into small pieces red pepper flakes 2 teaspoons minced garlic 1/2 cup chicken broth 2 egg yolks fresh grate parmesan cheese Directions: Cook pasta according to package directions. Meanwhile, cook bacon in large skillet. Add garlic and red pepper flakes 1-2 minutes before bacon is fully cooked. Add broth and scrape up pan drippings. Turn off the heat. In a bowl, lightly beat the eggs. Slowly add about 1/2 cup of cooking water from the pasta to temper the eggs. Drain the pasta and then add it to the bacon mixture. Stir to coat the pasta. Add the eggs to the pasta, stirring quickly so the eggs do not cook. Add cheese, to taste, and stir to combine. Allow sauce to thicken for 1-2 minutes before serving.

Pumpkin Muffins Ingredients: 3 eggs 3 cups sugar 1 cup vegetable or canola oil 1 can pumpkin 1 teaspoon vanilla 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 cups flour Directions: Mix together the eggs, sugar and oil until well blended. Add pumpkin, vanilla, baking soda, baking powder, allspice, cinnamon and cloves. Mix until combined. Add flour 1 cup at a time, mixing after each cup, until combined. Fill mini muffin cups 3/4 full. Bake at 350 for 15 minutes.

Pepper Jack Chicken & Rice Casserole Source:  culinary.net Ingredients: 2 cups cooked rice 8 oz. grated pepper jack cheese 2 cups cooked chicken, chopped 1 can (12 oz.) evaporated milk 1/2 onion, chopped and sauteed 2 eggs, lightly beaten 2 tablespoons butter, melted 1 small can diced green chilies salt, to taste Directions: Combine all ingredients and stir well. Pour into a lightly greased casserole dish. Bake at 350 for 45-50 minutes.

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort

Minny's Chocolate Pie Source:  Food & Wine Ingredients: pie dough for 1 crust 1 1/2 cups sugar 3 tablespoons unsweetened cocoa powder 4 tablespoons butter, melted 2 eggs, beaten 3/4 cup evaporated milk 1 teaspoon vanilla extract 1/4 teaspoon salt whipped cream, for serving Directions: Prepare pie dough for baking in pie pan. Prick the crust lightly with a fork. Cover with parchment paper and fill with pie weights. Bake at 350 for 15 minutes, then remove weights and parchment and bake for 5 minutes more, just until the crust is dry but not brown. Meanwhile, whisk together all of the ingredients. Pour the filling into the pre-baked crust. Cover the edges with foil. Bake at 350 for 45 minutes, removing the foil for the last 5-10 minutes of baking.

Baked Mac & Cheese Source:  Num's the Word Ingredients: 1 tablespoon salt 2 1/2 cups macaroni, uncooked 1/4 cup butter 1/4 cup flour 4 cups milk 1/2 teaspoon salt 4 cups grated cheddar cheese 1/4 cup butter, melted 1 cup Ritz cracker crumbs Directions: Bring a large pot of water to boil, then add 1 tablespoon of salt. Add macaroni and cook 8 minutes. Drain macaroni. While the macaroni cooks, combine 1/4 cup butter and flour over medium to low heat, whisking constantly until a thick paste forms. Slowly add the milk to the flour mixture, adding 1/4 cup at a time and whisking between each addition. Continue until all milk is added. Add 1/2 teaspoon salt and cheddar to the milk mixture, adding a little cheddar at a time and whisking constantly. Continue until all cheddar is melted and sauce begins to thicken. Add the cooked macaroni to the sauce and stir to combine. Pour into a 9"x13" dish. Mix the melted butter and

Cheesy Sausage Pasta Note: Next time try increasing pasta and liquid a little to make plenty for 2 meals Source:  Mommy's Fabulous Finds Ingredients: 1 tablespoon olive oil 1 package smoked sausage, cut into crescents 1 onion, diced 1 teaspoon minced garlic 2 cups uncooked pasta 1 cup vegetable or chicken broth 1 can Rotel (do not drain) 1/2 cup half and half salt, pepper and chipotle powder to taste 1 cup grated cheddar cheese Directions: Heat oil in large skillet. Add sausage and onion and cook for 5 minutes. Add garlic and cook for 30 seconds. Add pasta, broth, Rotel, half and half and seasonings. Bring to a boil and then cover and simmer for 15 minutes or until pasta is cooked. Add water if the sauce cooks down too much and the pasta isn't soft yet. Add cheese and stir until melted.

Cake Ingredients: 1 jar (24 oz) applesauce 1/2 cup butter, softened 2 eggs 2 cups sugar 3 cups flour 2 teaspoons baking soda 2 1/2 teaspoons cinnamon 1/2 teaspoon cloves 1/2 teaspoon allspice Icing Ingredients: 3/4 cup butter 1 1/2 cups packed brown sugar 1/2 cup evaporated milk 1 1/2 cups powdered sugar Directions: Beat together the butter and sugar. Add eggs and beat until fluffy. In another bowl, combine flour, baking soda, cinnamon, cloves and allspice. Add applesauce and flour mixture to the other mixture. Beat until well combined. Pour batter into a greased 9"x13" pan and bake at 350 for 45-50 minutes. Allow cake to cool completely. To make icing, heat the butter and brown sugar on the stove until boiling; boil for 2 minutes, stirring constantly. Stir in the evaporated milk and let the icing cool until warm to the touch. Stir in the powdered sugar 1/2 cup at a time. Spread the icing over the cake and allow to cool before eating.

Honeybun Cake Source:  Tasty Kitchen Ingredients: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil 1 cup brown sugar 2 teaspoons cinnamon 2 cups powdered sugar 1/2 cup milk 1 teaspoon vanilla extract Directions: Mix the cake mix, eggs, sour cream and vegetable oil until well blended. In a separate bowl, mix the brown sugar and cinnamon until well blended. Pour half of the cake batter into a greased 9"x13" pan. Sprinkle half of the brown sugar mixture over the batter. Pour the remaining batter in the pan and sprinkle with the remaining brown sugar mixture. Swirl the batter and brown sugar mixture in the pan with a knife. Bake at 325 for 45-50 minutes. While the cake is baking make the glaze by whisking together the powdered sugar, milk and vanilla. When the cake is done, immediately pour the glaze over the hot cake, tilting the pan to evenly cover.