Lindsay's Recipes

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:  Erica's Recipes  (adapted) Ingredients: 2 cans diced tomatoes (do not drain) 1 can Rotel tomatoes (do not drain) 1 lb. Velveeta cheese, diced 4 cups vegetable broth 1 lb. breakfast sausage, cooked and crumbled 1 cup sour cream 12 oz. tricolor pasta, cooked 1 teaspoon dried basil tortilla chips Directions: Pour all of the tomatoes into a slow cooker. Add the Velveeta and broth. Cook on high for 1 hour. Add the sausage, sour cream, pasta and basil. Stir until the sour cream is mostly broken up. Cook on high for 1 hour. If desired, serve with tortilla chips crumbled on top.

  Source:  Plain Chicken  (adapted) Ingredients: 3 tablespoons butter 2 celery stalks, chopped 1/2 onion, diced 1 teaspoon minced garlic 1/4 cup flour 6 cups water 2 tablespoons chicken bouillon 3 cups frozen chopped broccoli 8 oz. cream cheese 2-3 cups grated cheddar 1 rotisserie chicken, chopped 3 cups cooked rice Directions: Melt the butter in a Dutch oven. Add the celery and onion and cook until translucent, stirring often. Add the garlic and cook for 2 minutes, stirring often. Add the flour and stir to coat the vegetables. Add the water, bouillon and broccoli. Bring to a boil, then reduce heat and simmer for 5 minutes. Turn off the heat and move the Dutch oven to the counter. Use a handheld blender to blend up most of the vegetables. Return the Dutch oven to the stove over medium heat. Add the cream cheese and stir/whisk until melted. Add the cheddar and stir until melted. Add the chicken and cooked rice and heat for a few more minutes until thoroughly warmed through...

  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.

  Ingredients: 1/2 cup butter, softened 2 cups sugar 3 rounded tablespoons flour 3 eggs 1 cup buttermilk 1 teaspoon vanilla 1 pie crust whipped cream Directions: Cream the butter and sugar. Add the flour and eggs and mix well. Add the buttermilk and vanilla and mix well. Pour the filling into the pie crust. Bake at 350 for 1 hour and 5 minutes. Allow the pie to cool. Top slices with whipped cream.

  Ingredients: 1/2 cup butter 1 cup sugar 1/2 cup flour 2 eggs 1 teaspoon vanilla 1 cup chopped pecans 1 cup chocolate chips 1 pie crust whipped cream Directions: Melt the butter in a glass mixing bowl. Allow the butter to cool for a minute and then stir in the sugar and flour. Add the eggs and vanilla and stir until combined. Stir in the pecans and chocolate chips. Pour the filling into the pie crust. Bake at 350 for 45 minutes. Allow the pie to cool. Top slices with whipped cream.

  Source:  Picky Palate  (adapted) Ingredients: 1 box chocolate cake mix 1/2 cup butter, softened 1 egg 14 Oreo cookies 1 can sweetened condensed milk 1/2 cup chocolate chips Directions: Mix together the cake mix, butter and egg. Press the mixture into the bottom of a greased 9"x13" baking dish. Crumble the Oreos. Sprinkle the Oreos and chocolate chips evenly over the dish. Drizzle the sweetened condensed milk over the cookies and chocolate chips. You can use the whole can or just enough to pretty well cover everything. Bake at 350 for 25 minutes.