Lindsay's Recipes

  Source:  The BakerMama Ingredients: 1/2 cup butter 1 cup chocolate chips 1/2 cup sugar 3 eggs 1/4 cup cocoa powder Directions: In a large bowl, microwave the butter and chocolate chips in 30-second intervals, stirring after each interval, until melted and smooth. Stir in the sugar. Add the eggs one at a time, stirring after each. Stir in the cocoa powder until smooth. Pour the batter into a greased 8" square dish. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Source:  Mix & Match Mama  (Adapted) Ingredients: tortilla chips 8 eggs 8 slices of bacon, chopped and uncooked 3 tablespoons pico de gallo, plus more for additional topping 1 tablespoon chili powder 1 1/2 cups pepper jack cheese, grated Directions: Lightly spray a 9"x13" baking dish with cooking spray. Place enough tortilla chips in the dish to cover and gently crush the chips. In a mixing bowl, whisk together the eggs, bacon, pico de gallo, chili powder and 1 cup of cheese. Pour the egg mixture over the tortilla chips. Bake at 350 for 30 minutes. Sprinkle the remaining cheese over the top and bake an additional 15 minutes or until the eggs are set. Serve garnished with more pico de gallo and diced avocado.

Source:  Alexandra Cooks Ingredients: 1/2 cup unsalted butter, room temperature zest of 1 lemon 1 cup + 1 tablespoon sugar 1 egg, room temperature 1 teaspoon vanilla 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 2 cups flour 1 pint blueberries, fresh or frozen (not thawed) 1/2 cup milk or buttermilk Directions: Cream together the butter, lemon zest and 1 cup sugar until light and fluffy. Add the egg and vanilla and mix until combined. Add the baking powder and salt and mix until combined. Meanwhile, in a separate bowl, gently toss the blueberries with 1/4 cup of the flour. To the main bowl, slowly add the remaining flour, alternating with the milk, until well combined. Fold in the blueberries. Place paper liners in a 12-cup muffin tin and divide the batter between the cups. Bake at 375 for 22-25 minutes.

Ingredients: Crust: 24 Oreo cookies 6 tablespoons butter, melted Filling: 4 (8 oz.) packages cream cheese, room temperature 1 1/4 cups sugar 4 eggs, room temperature 2 teaspoons vanilla 1/2 cup mini chocolate chips Icing: 3 tablespoons butter, room temperature 1/3 cup unsweetened cocoa powder 1/2 teaspoon vanilla 1 1/4 cups powdered sugar 2-4 tablespoons milk Directions: Wrap the outside bottom of a 9" springform pan with foil (to prevent melted butter from seeping out while cooking). Lightly spray the inside of the pan with cooking spray. To make the crust, pulse the Oreo cookies in a food processor until crumbly. Add the melted butter and pulse until combined. Spread the crust in the bottom of the pan. Use the bottom of a glass to press the crust down evenly around the pan. To make the filling, in the bowl of a stand mixer, cream together the cream cheese and sugar. Add the eggs and vanilla and mix until combined. Add the chocolate chips and mix until combined. Pour the filling