Lindsay's Recipes

Copycat Chuy's Jalapeno Ranch Dip Source:  Macaroni & Cheesecake Ingredients: 1 jalapeno, seeded and roughly chopped 1/2 teaspoon minced garlic handful of fresh cilantro 8 oz. sour cream 1/2 packet (1 oz.) ranch dip mix juice of 1 lime milk, if needed to thin the dip Directions: Place the jalapeno, garlic and cilantro in a food processor. Pulse to chop finely. Add the sour cream, ranch dip mix and lime juice. Pulse until fully incorporated. Add milk if necessary to reach a pourable consistency. Add more cilantro or lime if needed.

Herb-Stuffed Chicken Breasts Source: Paula Deen Ingredients: 1 lb. thin-sliced chicken breasts 3 oz. cream cheese, softened 3 oz. crumbled feta cheese dried basil dried oregano onion powder garlic powder salt pepper bacon slices, 1 per piece of chicken toothpicks 4 tablespoons butter, melted Directions: In a mixer, mix together the cream cheese, feta cheese and spices (to taste). Lay the chicken breasts on a cookie sheet lined with foil. Spread some of the cheese mixture on each piece of chicken. Roll up each piece, wrap it with a slice of bacon and secure with a toothpick. Place the chicken pieces in a baking dish and pour the butter over all. Cover with foil and bake at 275 for an hour and fifteen minutes. Remove the foil, increase the oven temperature to 350 and bake for an additional 15-20 minutes to crisp the bacon. Serve the chicken and the sauce from the pan over rice.

Chalupa Ingredients: 2 lbs. ground beef, cooked and drained 1 large onion, chopped 2 stalks celery, chopped 1 can Rotel tomatoes 1 can petite diced tomatoes 1-2 cups pinto beans 1 teaspoon salt 1 teaspoon cumin 3 teaspoons chili powder 1 tablespoon Worcestershire sauce Tabasco sauce, to taste tortilla chips grated cheddar cheese other toppings (avocado, sour cream, tomato, etc.) Directions: Cook all ingredients (except chips, cheese and toppings) in a Dutch oven or a slow cooker. If using a Dutch oven, simmer for 3-4 hours. If using a slow cooker, cook on low for 6-8 hours. Serve over chips and top with cheese and desired toppings.

Chocolate Crazy Cake Source:  Sweet Little Bluebird Ingredients: 1 1/2 cups flour 3 tablespoons cocoa powder 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vinegar 1 teaspoon vanilla extract 5 tablespoons vegetable oil 1 cup water Directions: Spray an 8"x8" baking dish with cooking spray. Dump the first 5 ingredients in the baking dish and stir to combine. Make 2 small indentations and 1 large indentation in the dry ingredients. Pour the vinegar and vanilla extract in the small indentations. Pour the oil in the larger one. Pour the water over all. Stir until the batter is mixed well. Bake at 350 for 30-35 minutes. Frost with the icing of your choice.

Cheesy Chicken Noodle Casserole Ingredients: 1 lb. chicken, cooked and chopped 9 oz. pasta, cooked and drained 1 can cream of chicken soup 1 cup grated cheddar cheese 1/2 cup milk 1/2 teaspoon salt Fritos Directions: Mix all ingredients except Fritos in a large bowl. Pour into a greased casserole dish. Bake at 350 for 20-25 minutes. Serve with crushed Fritos on top.

Peanut Butter Blondies Source:  Gal on a Mission  (adapted) Ingredients: 1/2 cup butter, melted 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup peanut butter 1/4 teaspoon salt 1 cup flour 1 cup chocolate and/or peanut butter chips Directions: Mix together the butter and sugar. Add the egg and vanilla and mix again. Add the peanut butter and salt and mix again. Slowly add the flour, mixing until combined. Fold in the chips. Spread the mixture in a greased 8"x8" baking dish. Bake at 350 for 20-22 minutes.