Collection of recipes from family & friends

Archive for the ‘Lindy’s Favorites’ Category

Artichoke with Garlic Aioli


  • Artichoke
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Sea Salt
  • Pepper
  • Garlic
  • Parmesan Cheese
  • Capers
  • Mayonnaise (Best Foods or Hellmans Brand)


  1. Prepare your artichoke by cutting off the stem, and cut off the top of the artichoke. Trim any sharp tops with scissors.
  2. Cut the artichoke in half and rub with lemon juice, cut out the choke from the center
  3. Peel 1 garlic clove per artichoke
  4. Place half of an artichoke in tin foil and rub both sides with olive oil, sea salt and pepper. Put half of a peeled garlic clove in the center, and wrap up tin foil.
  5. Cook in convection oven for 40 minutes at 400 F, turning once in the middle
  6. Check artichoke. Once tender in the center, pull out garlic and place capers in the center and cover with parmesan cheese. Then broil on high for a few (2-5) minutes until golden brown.

Garlic Aioli

  • Mince 1 clove of garlic and mash with 1/2 teaspoon sea salt until it is in a paste
  • Then mix in 1/2 cup Mayo
  • Add 1 Tbsp Lemon Juice
  • Add 1 Tbsp Olive Oil
  • Add Salt & Pepper to taste and mix thoroughly

Refrigerate aioli for at least 30 minutes before serving as dip for the artichokes.

Glazed Kielbasa Bites

This is a perfect Game Day appetizer, that can easily be done in a toaster oven!


  • 1 (14 oz.) Regular Kielbasa, sliced
  • 1 (20 oz.) can Pineapple Chunks, reserve juice
  • 3 Tbsp. Teriyaki sauce
  • 1 Tbsp. Sweet Chili Sauce
  • 1 Tbsp. Honey
  • 1 Tbsp. Pineapple Juice (from can)


  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a small bowl combine glaze ingredients
  3. Spear a piece of pineapple and then a piece of kielbasa on the same toothpick and dip in glaze.  Place each spear on the baking sheet.
  4. Pour any remaining glaze over the items on your baking sheet.
  5. Bake for 15 to 20 minutes until hot. Turn off toaster oven and allow to cool in the oven, then serve warm.

Lindy’s Crack Ranch

This ranch dressing is so good, you will soon be addicted!


  • 1 packet (1 oz) Hidden Valley Ranch (original)
  • 1/2 cup Buttermilk
  • 1/2 cup Hellmann’s (or Best Foods) Mayo
  • 1/3 cup Daisy Light Sour Cream

Combine all ingredients, refrigerate for at least an hour, then serve.

Creme Brûlée

This recipe comes from Alton Brown Food Network



  • 1 Quart Heavy Cream (Heavy Whipping Cream is fine)
  • 1 Vanilla Bean, split and scraped
  • 1 Cup Vanilla Sugar, divided
  • 6 Large Egg Yolks
  • Blackberries or Raspberries (optional)


  1. Preheat oven to 325° F
  2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
  3. Remove from the heat, cover and allow to sit for 15 minutes.
  4. Remove the vanilla bean and reserve for another use.
  5. In a medium bowl, whisk together egg yolks and 1/2 cup sugar until well blended and it just starts to lighten in color.
  6. Add the cream a little at a time, stirring continually.
  7. Pour the liquid into 6 to 8 ramekins.
  8. Place the ramekins into a large cake pan or roasting pan then pour enough hot water (but not boiling water) into the pan to come halfway up the sides of the ramekins.
  9. Bake just until the creme brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.
  10. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Browning the top:

  1. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  2. If you are using berries roll them in some vanilla sugar.  Ideally enough for 2 to 3 berries per ramekin.
  3. Add about 2 tsp of vanilla sugar to each ramekin, and evenly spread out.
  4. Using a torch, melt the sugar and form a crispy top.
  5. Allow the creme brûlée to sit for at least 5 minutes before serving.
  6. Add berries rolled in sugar to top prior to serving.


Featured Products

My favorite ramekins: Cordon Bleu Ramekin Set style=.

Ramekins and torch: Starter Set style=.

*This post may include affiliate links.

Bacon & Jalapeno Deviled Eggs

This recipe has been modified from Real HouseMoms


  • 12 large eggs, hard boiled and peeled
  • 1 cup Mayonnaise
  • 3 Tbsp yellow mustard
  • ¼ tsp vinegar
  • 1 ½ tsp sugar
  • ½ to 1 jalapeno, seeded and chopped
  • 4 pieces bacon, cooked, crisp, and crumbled
  • paprika (optional)


  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayo, yellow mustard, vinegar, sugar, and dash of optional paprika to the mashed egg yolks and stir until well combined
  5. Mix in the jalapeno and bacon
  6. Fill each egg hole with the mixture
  7. Sprinkle with paprika
  8. Chill until ready to serve

Here’s my suggestion for the best egg tray both for travel and for serving. What’s great is you can put ice in the lid with the tray of eggs on top when serving, so they stay cold.

Tips for Boiling Farm Fresh Eggs:

  1. Start out by getting your water boiling first, then gently put eggs into boiling water using a ladle
  2. Boil for 12 minutes
  3. Turn off heat and drain out water
  4. Immediately put eggs into a bath of ice water
  5. Allow eggs to stay in ice water bath for 10 – 15 minutes before you begin peeling, and add more ice as needed

By starting with boiling water first, and finishing the cooking process with an ice water bath the fresh eggs will be easier to peel.

*This post may include affiliate links.

No Bake Cookies – Chocolate Peanut Butter


  • 1 Stick (1/2 Cup) Butter
  • 1/2 Cup Milk
  • 2 Cups Sugar
  • 1/4 Cup Cocoa
  • 1 tsp Vanilla
  • 1/2 Cup Peanut Butter
  • 3 Cups Oats


In a heavy saucepan bring to a rolling boil the butter, milk, sugar and cocoa.  Let boil for 1 minute.   Remove pan from heat and add in Vanilla, and Peanut Butter.  Mix well then add in Oats.  Once everything is thoroughly mixed then drop mixture by the teaspoonfuls onto a sheet of waxed paper.  Let cool and hardened then enjoy!

Beer Bread


½ Cup Butter 2 Tbs. Sugar
3 Cups Self-Rising Flour 12 oz can Beer (Coors or Budweiser)


  1. Melt Butter and pour enough into a 9×5 inch loaf pan to coat the bottom.
  2. In large bowl, mix together flour, sugar and beer.
  3. Spoon dough into loaf pan.
  4. Pour remaining butter over top.
  5. Bake at 350 for 50 – 60 minutes or until bread is a light golden color.

Best when served immediately.

Chicken Spaghetti

This recipe comes from Great Grandma


1 Rotisserie Chicken 2 Cans Cream of Mushroom Soup
1 Large Pkg. Spaghetti 4 Stalks Celery (diced)
1 Lg. Jar Pimientos 1 Lb. Cheddar Cheese, Grated
1 Onion (diced)


  1. In a large frying pan sauté the diced onion, diced celery, and pimientos until the onion and celery are soft.
  2. Add in the soup to the frying pan and heat through.  Add salt and pepper to taste.
  3. Cook spaghetti Al Dente per package directions
  4. Remove rotisserie chicken from bones and shred into small pieces.
  5. In a greased 9×13 casserole dish combine chicken, cooked spaghetti, onions, celery, etc.
  6. Sprinkle with grated cheddar cheese

Cover with tin foil and bake at 350° for approximately 35 minutes. Then uncover and bake for another 5 to 10 minutes or until very warm in middle.

Seven Layer Pile-Up

This recipe comes from Mamaw


1 stick (8 Tbsp) Butter 1 Cup Chocolate Chips
1 Cup (6 cracker sheets) Graham Cracker Crumbs 1 Cup Butterscotch Chips
1 Cup Flaked Coconut 1 Cup Chopped Nuts (Pecans)

1 Can Sweetened Condensed Milk


  1. Melt butter in a 9″ x 13″ pan.
  2. Spread Graham Cracker crumbs evenly over the butter.
  3. Add coconut, followed by chocolate chips, butterscotch chips, nuts, and condensed milk until all ingredients are layered in the pan.
  4. Bake at 350° for 30 minutes.
  5. Allow to cool before you serve.

Store leftovers covered.

Chex Muddy Buddies

This recipe comes from Chex


9 Cups 

Chex Cereal (any kind) 

¼ Cup 


1 Cup 

Semi Sweet Chocolate Chips 

1 tsp. 


½ Cup 

Peanut Butter 

1 ½ Cups 

Powdered Sugar 


  1. Pour cereal into a large bowl. Set aside.
  2. In 1 qt. microwave-safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on high for 1 to 1 ½ minutes or until smooth, stirring after 1 minute. Stir in vanilla.
  3. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into a large baggie with the powdered sugar in it. Seal securely and shake until all pieces are well coated.

Spread on waxed paper to cool.