Lindsay's Recipes

  Source:  Sweet Savory and Steph Ingredients: 2 cups old fashioned oats 3/4 cup walnuts, 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...

  Source:  The Endless Meal Ingredients: 1 pound thick cut bacon 2 extra large sweet onions, thickly sliced and diced 1/2 cup brown sugar 1/2 cup water 1/3 cup strong brewed coffee 1 tablespoon balsamic vinegar Directions: Cut the bacon into 1/2 inch pieces and cook in a skillet over medium-high heat for about 8-10 minutes or until cooked but still chewy. Remove the bacon from the pan with a slotted spoon. Remove all but about 1 tablespoon of the grease. Add the onions to the pan and cook over medium heat for about 8-10 minutes, then reduce the heat to low. Add the sugar and stir. Continue cooking until the onions have caramelized, about 20 minutes. Add the reserved bacon, water and coffee, and increase the heat to medium. Continue to cook, stirring every five minutes, until the mixture is thick and jam-like, about 30 minutes. Remove from the heat and stir in the vinegar. Taste and add salt if necessary. Use within one week.

  Source:  Joy Food Sunshine Ingredients: 1 pint heavy whipping cream (cold) 1/2 cup powdered sugar 1 teaspoon vanilla extract Directions: Chill the bowl of your stand mixer in the refrigerator for 15-30 minutes. Add all ingredients to the bowl. Use the whisk attachment of your mixer to beat the ingredients, starting slow and working up to fast. Beat for 60-90 seconds or until still peaks form, scraping down the sides of the bowl as necessary.

  Ingredients: 1 pound baby carrots, cut in half 1 1/2 pounds baby potatoes, cubed 2 tablespoons butter, melted 1 can (or 14.5 oz) chicken broth 2 chicken breasts 1 can cream of chicken soup 1 cup sour cream 1 packet ranch dressing mix 1 cup uncooked rice Directions: Spray the inside of a slow cooker with baking spray. Place the carrots and potatoes in the bottom of the slow cooker. Pour the melted butter and broth over the potatoes and carrots. Place the chicken breasts on top. In a bowl, mix together the cream of chicken soup, sour cream, and ranch mix. Pour the mixture over the chicken. Cook on low heat for 7-8 hours. Just before serving, cook the rice. While the rice is cooking, shred the chicken breasts and return to the slow cooker. Add the cooked rice to the slow cooker and stir everything until combined.

  Source:  Julie's Eats and Treats Ingredients: 16 oz. cooked rotini or other short pasta 4 cups cooked chicken, chopped 2 cups grapes, halved 5 oz. dried cranberries 1 cup ranch dressing 3/4 cup mayonnaise 2 cups salted cashews Directions: In a large bowl, combine the pasta, chicken, grapes and cranberries. In a small bowl, whisk the dressing and mayonnaise. Pour over the pasta mixture and stir to combine. Mix in the cashews right before serving.

  Source:  The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

 Source: Linda Kahler Ingredients: 1 lb. ground beef 3 1/2 tablespoons dried parsley flakes, divided 1 tablespoon dried basil 2 teaspoons minced garlic salt and pepper to taste 1 can petite diced tomatoes 12 oz. tomato paste 3 cups small curd cottage cheese 3 eggs 1 1/2 cups grated parmesan cheese 1/2 tablespoon black pepper lasagna noodles 2-3 cups grated mozzarella Directions: Brown and drain the ground beef. Add it back to the pan, then add 1 1/2 tablespoons parsley, basil, garlic, salt and pepper, tomatoes and tomato paste. Simmer over low heat for 30 minutes, stirring occasionally. In a bowl, combine the cottage cheese, 2 tablespoons parsley, eggs, parmesan and black pepper. Stir until well combined. Cook the lasagna noodles, drain and rinse in cool water. Grease a 9x13 baking dish. Layer lasagna noodles, half the cottage cheese mixture, half the meat mixture, half of the mozzarella. Repeat layers. Bake at 375 for 30 minutes. Cool for 10 minutes before serving.

 Source: Linda Kahler Ingredients: 1 1/4 cup cooked rice 12 oz. frozen broccoli, cooked 1/2 lb. cheese (Velveeta and cheddar 1 can cream of mushroom soup Directions: Grease a baking dish. Mix all ingredients together and spread into dish. Bake at 350 for 30-45 minutes, uncovered. Can add cooked chicken to mixture to make this into a main dish.

  Ingredients: 1 small onion, diced olive oil 1 teaspoon minced garlic 4 cups vegetable broth 1 lb. frozen diced hash browns 1/2 lb. frozen broccoli 24 oz. diced ham 1 can sweet corn 1/2 cup sour cream 8 oz. Velveeta, cubed Directions: In a Dutch oven, cook the onion in a drizzle of olive oil for about 8 minutes. Add the garlic, stir, and cook 1 more minute. Add the broth, potatoes and broccoli. Bring to a boil and then boil for 8 minutes. Remove the pot from the heat. Use a handheld blender to blend most of the potatoes and broccoli. Add the ham and corn. Return to medium heat. Add the sour cream and Velveeta. Stir frequently until the cheese is melted.

  Source:  Momfessionals Ingredients: 1/2 cup sugar 1/2 tablespoon flour 1/2 teaspoon cinnamon, rounded 4 large Granny Smith apples, peeled and sliced 1 cup quick cooking oats 1 cup flour 1 cup brown sugar, packed 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted Directions: In a large bowl, mix together the first 3 ingredients. Add the apples and toss to coat. In another mixing bowl, combine the remaining ingredients except butter. Then add the butter until mixed well. Pour the apples into an 8x8 dish and top with the crumble topping. Bake at 350 for about 45 minutes. Let it rest for about 30 minutes. Serve alone or with vanilla ice cream.

  Source:  Gimme Some Oven Ingredients: 2 1/4 cups flour 2 teaspoons baking soda 1/2 tablespoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, packed 1 egg 1/4 cup unsulphered molasses (I used Grandma's brand) Directions: Mix the first 6 ingredients together in a bowl; set aside. In a separate mixing bowl, cream the butter and sugars for about 2 minutes on medium-high speed until light and fluffy. Add the egg and mix until combined. Add the molasses and mix until combined. Gradually add the flour mixture until all is combined. Refrigerate the dough at least 2 hours. Roll the dough into small balls. Roll each ball in sugar. Bake at 350 for 8-10 minutes, or until the cookies begin to crack slightly.

  Source:  Plain Chicken  (slightly adapted) Ingredients: 2 tablespoons olive oil 1 cup white rice 2 cups chicken broth 1 can diced tomatoes with green chilies, pulsed in food processor 1 teaspoon onion powder 2 teaspoons chili powder 3/4 teaspoon salt 1/4 black pepper Directions: Heat oil over medium heat in skillet. Add rice and stir to coat rice in oil. Continue cooking and stirring until the rice starts to toast and turn brown. Add remaining ingredients and stir to combine. Cover and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.

  Ingredients: 2 cups graham cracker crumbs (about 16 crackers) 1 cup semi sweet chocolate chips 1 can sweetened condensed milk Directions: Mix all ingredients together. Spread into a greased 8x8 dish. Bake at 350 for 30 minutes.

 Source: Lori Mooney (originally from Betty Crocker's Chocolate Cookbook), adapted slightly Ingredients: 1/2 cup butter 12 oz. bag semi-sweet chocolate chips 1 2/3 cups sugar 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups flour Directions: Heat the butter and chocolate chips in a saucepan over low heat, stirring constantly, until melted; cool slightly. Transfer the mixture to a mixing bowl. Add the sugar and mix until combined. Add the eggs, one at a time, mixing after each addition. Add the vanilla and mix until combined. Add the baking powder and salt and mix until combined. Slowly add the sugar, a little at a time, until all combined. Spread the batter in a greased 9x13 dish. Bake at 350 for 20-25 minutes, until a toothpick inserted in the center comes out clean.

  Source:  Kroll's Korner  (adapted slightly) Ingredients: 1 1/4 cup all-purpose flour 3/4 cup cake flour 1 teaspoon cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1/2 cup brown sugar, packed 1/4 cup white sugar 1 egg 1 egg yolk 1 teaspoon vanilla 2 cups (or 1 12 oz. bag) chocolate chips Directions: Combine the first 6 ingredients in a bowl and stir together. With a stand mixer, beat the butter on medium-low speed for 30 seconds. Add the brown sugar and beat for another 30 seconds. Add the white sugar and beat for another 30 seconds. Scrape down the sides of the bowl as needed. Add the egg, yolk and vanilla and beat until combined. Slowly add the flour mixture a little at a time and mix just until combined. Add the chocolate chips and mix until evenly combined. Bake at 400. For smaller cookies, bake for 7-9 minutes. For larger cookies, bake for 9-11 minutes. Take the cookies out before they look don...

  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 or melted butter 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 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 vanilla. Spread or pipe the icing over the cake.