Lindsay's Recipes

  Source:  Momfessionals  (adapted slightly) Ingredients: 1 lb. short cut pasta, cooked 2-3 cups chicken, cooked and chopped 6 slices bacon, cooked and crumbled 15 oz. jar alfredo sauce 1/2 cup ranch dressing 2 cups shredded mozzarella Directions: In a large bowl, stir all ingredients until well combined. Pour into a greased 9x13 dish. Bake at 350 for about 20 minutes or until hot and bubbly.

  Source:  Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

 Source:  Picky Palate  (adapted slightly) Ingredients: 1 box cake mix, yellow or chocolate 1 egg 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup marshmallow creme 14 oz. can sweetened condensed milk 12 oz. bag semi-sweet chocolate chips (maybe a little less) Directions: Mix together the cake mix, egg and butter until well combined. Grease a 9x13 dish and press the dough into the bottom of the dish. Mix the peanut butter, marshmallow creme and sweetened condensed milk until well combined. Pour over the dough. Sprinkle the chocolate chips across the top. Bake at 350 for 23-25 minutes. The center will be a bit jiggly but will set as it cools. Allow to cool completely before serving.

  Source:  Plain Chicken  (adapted slightly) Ingredients: chipotle lime marinade 2 large chicken breasts 2 tablespoons olive oil 2 cups orzo 4 cups chicken broth 4 tablespoons tomato paste 4 teaspoons southwest seasonings (mostly chili powder, plus cumin, onion and garlic) 12 oz. Velveeta cheese, diced 1 can Rotel, undrained Directions: Marinate the chicken for at least 30 minutes or as long as overnight. When ready, grill the chicken until done, then dice. While the chicken is grilling, prepare the orzo and queso. Heat the oil in a large skillet over medium heat and add the orzo. Stir often until the orzo is golden brown. Add the broth, tomato paste and seasonings. Stir to combine and then bring to a boil. Cover and simmer for 15-20 minutes or until the orzo is cooked and most of the liquid is absorbed. While the orzo is cooking, place the Velveeta and Rotel in a glass bowl. Microwave in 30 second intervals, stirring after each, until completely melted. To serve, place orzo in bowls,

  Source:  Life, Love & Good Food  (adapted slightly) Ingredients: 1/8 cup brown sugar 1 tablespoon lemon juice 1/4 teaspoon black pepper 1/2 teaspoon salt 1/8 cup soy sauce 1/8 cup olive oil 1 tablespoon water 1 teaspoon minced garlic up to 1 lb. salmon, cut into portions Directions: Whisk all ingredients except salmon in a bowl. Place the salmon in a ziplock bag and pour the marinade over it. Seal the bag and allow to marinate in the refrigerator for 1-3 hours. For each piece of salmon, use heavy duty nonstick foil to create a "dish" with sides. Place a piece of salmon on each dish skin side down. Pour a little marinade over each piece and place the dishes on the grill on medium high heat. Grill for 15-18 minutes with the grill closed. Flip the salmon onto the grill to sear the top, about 1-2 minutes. Carefully scrape off the skin (it should slide right off) and serve.