Lindsay's Recipes

Ingredients: 1 cup rice 1 can cream of chicken soup 2 cups chicken broth seasonings to taste 2 cups frozen chopped broccoli cheddar cheese parmesan cheese 2 cups cooked chicken, chopped Directions: Spray a 9x13 dish with cooking spray. Pour the rice, cream of chicken soup, and chicken broth in the dish. Add seasonings to taste. Stir until well combined. Evenly spread the broccoli in the pan. Sprinkle 2/3 of the cheddar and parmesan on top. Evenly spread the chicken in the pan. Cover with foil and bake at 375 for 40 minutes. Remove foil, add the remaining 1/3 of the cheese, and bake an additional 5 minutes.

Ingredients: 2 very ripe bananas 1 1/2 cups oats 2 tablespoons nut butter 1 1/2 tablespoons chia seeds pinch of kosher salt sprinkle of cinnamon vanilla extract 1/2 cup chocolate chips Directions: Mash the bananas. Add the rest of the ingredients and mix well. Divide into 12 cookies on a parchment-lined cookie sheet. Bake at 350 for 18-20 minutes.

  Cake Ingredients: 1 box almond cake mix 3.4 oz. package vanilla pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil or melted butter 1/2 cup milk 1/2 teaspoon almond extract Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup butter, softened 2 2/12 cups powdered sugar 3/4 teaspoon almond extract Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 40 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 almond extract. Spread or pipe the icing over the cake.

Ingredients: 12 oz. chocolate chips 2 cups mini marshmallows 1 sleeve graham crackers, crushed peanut butter (optional) Directions: In a large bowl, combine marshmallows and crackers. Melt the chocolate in a separate bowl, then pour over the marshmallows and crackers and stir quickly until just combined. Spread the mixture in a parchment lined dish. If using peanut butter, dollop some over the top and then spread slightly and unevenly over the top. Freeze or refrigerate until set.

  Source:  Life with Janet Ingredients: 2-3 large apples (Honeycrisp or Granny Smith), diced 2 eggs 2 1/2 cups milk 1/2 cup brown sugar (or maple syrup) 3 cups old-fashioned oats (can use quick oats) 1 1/2 teaspoons baking powder 2 teaspoons cinnamon 3/4 teaspoons salt 1 teaspoon vanilla 4 tablespoons melted butter Directions: Spray 9x13 baking dish with cooking spray. Spread the diced apples on the bottom of the dish. Mix all remaining ingredients and pour over apples. Bake at 325 for 35-45 minutes. Note: This can be prepared in advance and kept in the fridge overnight before baking. If doing so, use a metal pan.

  Source:  Sweet Savory and Steph  (slightly adapted) Ingredients: 2 cups old fashioned oats 1 cup nuts, chopped 2 teaspoons cinnamon 2 teaspoons vanilla extract pinch of kosher salt 1/2 cup maple syrup Directions: In a large bowl, combine all ingredients except the maple syrup. Pour the syrup over the mixture and stir thoroughly to ensure an even coating. Spread the granola on a sheet pan lined with parchment paper. Make an even layer with no gaps so that clumps will form as it bakes. Bake at 325 for 20 minutes. Remove from the oven and let it cool for 30-60 minutes before breaking into pieces.

  Source:  Pinch of Yum  (adapted) Ingredients: 3 tablespoons soy sauce 3/4 tablespoon gochujang sauce (more if you want more spice) 2 tablespoons tomato paste 1/4 cup peanut butter 2 tablespoons water 1/4 cup brown sugar 1 tablespoon sesame oil 1 clove minced garlic 1 pound ground chicken 1/2 teaspoon salt black pepper 2 packets ramen (just the noodles, not the seasoning) 1-2 cups fresh spinach sesame seeds Directions: In a small bowl, whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, water, sugar, sesame oil, and garlic. Set aside. Cook the chicken in a large skillet over medium heat. Season with salt and pepper. Boil the noodles according to package directions. Drain and set aside. When the chicken is done, add the spinach, cooked noodles, and sauce to the pan. Continue heating over medium heat, tossing to combine, until the spinach is wilted. Serve with sesame seeds.

 Source:  Cooktop Cove  (adapted) Ingredients: 9-inch graham cracker crumb or chocolate pie crust 1 cup semi-sweet chocolate chips 1 1/2 cups heavy cream, divided 1 cup creamy peanut butter 1 cup powdered sugar 8 oz. cream cheese, softened (reduced fat is fine) Directions: In a microwave-safe bowl, combine the chocolate chips and 1/2 cup cream. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted. Pour into the bottom of the pie crust. Refrigerate until set. In a large mixing bowl, cream together the peanut butter, powdered sugar and cream cheese until smooth. In a separate mixing bowl, whip the remaining cup of cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Spread over the chocolate layer in the pie crust. Refrigerate for at least 4 hours.

  Source:  Gimme Some Oven Ingredients: 1 cup water 2 tablespoons melted butter 1/2 cup milk 2 tablespoons honey 1 tablespoon active dry yeast 3 1/2 to 4 cups flour 1 teaspoon fine sea salt extra butter Directions: In a microwave-safe bowl, combine the water and melted butter. Then add the milk and honey and stir until combined. Microwave until the temperature reaches 110. Pour the mixture into a mixing bowl for a stand mixer. Sprinkle the yeast over the top, give it a quick stir with a fork, and let it rest for 5 minutes until foamy. Add 3 1/2 cups flour and salt. Use the dough hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the side of the bowl, add 1/4 cup at a time until the dough pulls away from the side of the bowl and is only slightly sticky to the touch. (Don't use more than 4 total cups of flour.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Transfer the dough to a greased bowl. Cover it wit...