Lindsay's Recipes

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 ...

Source:  Belly Full  (adapted) Ingredients: 1 cup flour 1/2 tablespoon baking powder 1 1/2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons cold butter, cut into small pieces 6 small strawberries, hulled and diced 1 lemon 1/4 + 1/8 cup half and half, plus more for glaze 3/4 cup powdered sugar Directions: In a large mixing bowl combine flour, baking powder, sugar and salt. Cut in the butter with a pastry cutter. Add the strawberries and the zest of the lemon, tossing lightly to coat. Add the half and half and gently mix just until everything is incorporated, do not over mix. Shape the dough into a 1-inch thick disk and place it on a lightly floured surface. Lightly flour the surface of the dough if necessary so that it won't stick to your hands. Cut the disk into 4 equal parts. Place each part on a baking sheet lined with parchment paper. They should not touch. Bake at 425 for 16-18 minutes. Allow the scones to cool for a few minutes before glazing. To make the glaze, mix the ...

Source:  Sugar, Spice & Family Life Ingredients: Cupcakes: 2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup salted butter, softened 1 cup sugar 1 cup cookie butter 2 eggs 1 teaspoon vanilla 1 1/2 cups milk Frosting: 1/2 cup salted butter, softened 1 cup cookie butter 1 1/2 cups powdered sugar 2 tablespoons milk, or until desired consistency Directions: For the cupcakes, cream together the butter and sugar. Mix in the cookie butter. Mix in the eggs and vanilla. Mix in the baking soda and salt. Mix in the flour and milk, alternately. Fill cupcake liners and bake at 350 for 18-20 minutes. For the frosting, mix the butter and cookie butter. Gradually add the powdered sugar and milk, as needed. Frost cooled cupcakes.

Ingredients: 3 chicken breasts, cooked and chopped 1 bag frozen broccoli florets 1 can cream of chicken soup 1/2 cup sour cream 1 teaspoon lemon juice 1 cup grated cheddar parmesan cheese Directions: Boil or steam the broccoli. Meanwhile, mix the soup, sour cream, lemon juice and seasonings (to taste) in a bowl. Spread the chicken out in a 9"x13" dish. Spread the cooked broccoli over the chicken. Pour the sauce over the broccoli. Sprinkle with cheddar and parmesan and bake at 350 for 20-30 minutes. Serve over rice.

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 ...

Ingredients: 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup white sugar 6 tablespoons cocoa powder 1/2 cup milk 2 tablespoons butter, melted 1 cup brown sugar 1 3/4 cups hot water vanilla ice cream Directions: Mix together the flour, baking powder, salt, white sugar and 2 tablespoons of the cocoa powder. Add the milk and butter and stir until combined. Pour mixture into 8"x8" dish. Sprinkle with brown sugar and remaining cocoa powder. Pour the water over the mixture. Bake at 350 for 45 minutes. Serve warm with ice cream.