Lindsay's Recipes

 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.

  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.

  Source:  Cincy Shopper Ingredients: 1 can cream of chicken soup 1 small onion, diced 1 teaspoon salt 1/2 teaspoon black pepper 2 cups grated cheddar 1 cup sour cream 30 oz. frozen hashbrowns, thawed 1/2 cup butter, melted Directions: In a large bowl, mix together the first 4 ingredients and one cup of the cheddar. Add the sour cream and mix until combined. Add the hashbrowns and butter and mix until combined. Spread the mixture in a greased 9"x13" dish. Sprinkle the remaining cheese on top. Bake at 350 for 45-55 minutes. Note: This can be prepared in advance and baked when needed.

Source:  Plain Chicken Ingredients: 1/4 cup butter 1 1/4 cups flour 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon kosher salt 2/3 to 1 cup buttermilk Directions: Cut the butter into pieces and place them in an 8"x8" baking dish. Microwave the butter until melted. Meanwhile, in a mixing bowl whisk together the dry ingredients. Stir in 2/3 cup buttermilk. Add more buttermilk, if necessary, up to 1 cup, until a loose dough forms. Place the dough in the dish on top of the butter and press it out to fill the pan. Use a flowered knife to cut the dough into squares. Bake at 450 for 17-20 minutes until golden.

  Source:  Plain Chicken Ingredients: 2 cups uncooked pasta (about 1/2 a pound) 2 1/2 cups milk 1/2 teaspoon mustard powder 1 teaspoon salt 3/4 teaspoon garlic powder 1 cup grated cheese Directions: Rinse the pasta in a colander. Combine the pasta, milk, mustard powder, salt and garlic powder in a pot. Bring the mixture to a simmer, stirring frequently. Once simmering, reduce the heat to low. Cook for about 20 minutes, stirring often, until most of the milk is evaporated and the pasta is soft. Add additional milk or water if needed. Stir in the cheese until melted. Cover and allow to rest for about 5 minutes before serving.

Source:  Lil' Luna  (adapted) Ingredients: 1 cup flour 1/2 teaspoon salt 1/2 + 1/8 teaspoon yeast 1/2 cup warm water olive oil oregano basil course salt Directions: Put the yeast in a mixing bowl and pour the water over the top. Allow mixture to rest for a few minutes. Add the flour and salt. Mix with dough hook until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours but not more than 24 hours. Pour 1/2 tablespoon olive oil in the bottom of a nonstick 6" cake pan. Place the dough in the pan and cover with plastic wrap. Allow the dough to rest for 2 hours. Uncover the pan and drizzle the dough with olive oil so that the entire surface is lightly covered. Use your fingers to press down into the dough, creating dimples over the entire surface of the dough. Sprinkle the dough with oregano, basil and course salt. (I eyeball the spices and use about 1/2 teaspoon of course salt.) Bake at 450 for about 18-25 minutes or until golden brown. Note: This ...

Source:  Gimme Some Oven Ingredients: 2 tablespoons butter 2 tablespoons flour 3 cups water 4 cups milk 1 pound uncooked pasta 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon ground mustard 4-5 cups shredded cheddar 1/2 cup shredded Parmesan Directions: Melt butter in a dutch oven over medium-high heat. Add flour and stir until combined. Cook for 1 minute, stirring occasionally. Add 1 cup water and stir until completely smooth and the mixture begins to thicken. Gradually add the remaining water and milk, stirring until evenly combined. Stir in the pasta, salt, garlic powder and mustard until combined. Continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain a low simmer. Continue cooking, stirring occasionally, for 9-10 minutes until the pasta is al dente. Remove from the heat and stir in the cheeses until melted. Season with additional salt and pepper as needed.

Source:  Divas Can Cook Ingredients: 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon sugar 1/4 cup shortening, cold 3 tablespoons butter, cold 1 cup buttermilk 1 tablespoon mayonnaise Directions: In a large bowl, sift together the dry ingredients. Cut in the shortening with a pastry cutter. Grate the butter into the bowl, tossing lightly to coat. Stir in the buttermilk until a sticky dough forms. Turn the dough out onto a floured work surface. Lightly sprinkle the dough with flour and dust hands with flour. Knead the dough, folding several times to create layers. Pat the dough into a 1-inch thick rectangle. Use a knife to cut the dough into 8 pieces. Add flour onto the knife to keep from sticking. Place the biscuits on a cookie sheet lined with parchment paper. The edges should be barely touching. Lightly brush the top of each biscuit with mayonnaise. Bake at 425 for 14 minutes or until biscuits are don...

Source:  Gimme Some Oven   Note: The following recipe is half of the original, enough for 4 large biscuits. Ingredients: 1 cup biscuit mix 1/2 cup grated cheddar 1/4 teaspoon garlic powder 1/3 cup milk 1 tablespoon melted butter 1 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon salt Directions: Mix together the biscuit mix, cheddar and 1/4 teaspoon garlic powder. Add milk and stir until a sticky dough forms. Drop dough onto a baking sheet lined with parchment paper. Bake for 10-13 minutes or until slightly brown. While the biscuits bake, melt the butter and stir in the oregano, 1/8 teaspoon garlic powder and salt. As soon as the biscuits come out of the oven, brush with the melted butter.

Source:  Plain Chicken Ingredients: 8 oz. sour cream 4 oz. cream cheese, softened 1/2 packet ranch mix 1 cup cheddar, grated 2 slices bacon, cooked and crumbled 16 oz. frozen hash brown potatoes (do not thaw) Directions: In a large bowl, mix together the sour cream, cream cheese, ranch mix, cheddar and bacon. Add the potatoes and mix until well combined. Pour into a greased 8"x8" baking dish. Bake at 400 for 45 minutes. Cover lightly with foil if it starts to brown too much.

Baked Mac & Cheese Source:  Num's the Word Ingredients: 1 tablespoon salt 2 1/2 cups macaroni, uncooked 1/4 cup butter 1/4 cup flour 4 cups milk 1/2 teaspoon salt 4 cups grated cheddar cheese 1/4 cup butter, melted 1 cup Ritz cracker crumbs Directions: Bring a large pot of water to boil, then add 1 tablespoon of salt. Add macaroni and cook 8 minutes. Drain macaroni. While the macaroni cooks, combine 1/4 cup butter and flour over medium to low heat, whisking constantly until a thick paste forms. Slowly add the milk to the flour mixture, adding 1/4 cup at a time and whisking between each addition. Continue until all milk is added. Add 1/2 teaspoon salt and cheddar to the milk mixture, adding a little cheddar at a time and whisking constantly. Continue until all cheddar is melted and sauce begins to thicken. Add the cooked macaroni to the sauce and stir to combine. Pour into a 9"x13" dish. Mix the melted butter and...

Curried Cole Slaw Source: Joanna Knox Ingredients: 3 cups cabbage, shredded 1/2 cups raisins 1/2 cup green onions, sliced thin 6 slices bacon, cooked and crumbled 1/2 cup peanuts 1/2 cup mayonnaise 1 tablespoon sugar 1 teaspoon vinegar 1 teaspoon curry powder Directions: Mix together the cabbage, raisins and green onions. This may be done ahead of time and stored in the refrigerator. To make the dressing, mix together the mayonnaise, sugar, vinegar and curry powder. Once ready to serve, add the bacon and peanuts to the cabbage mixture and toss with the dressing.