dutch pancakes

Dutch Pancakes 1 cup flour 2 eggs 1 1/2 cup milk 1/4 teaspoon salt 2 tablespoons melted butter your favorite fillings Mix together flour, eggs, milk, salt, and butter in a mixing bowl. Mix well. Heat up medium or large skillet greased with butter. Pour some batter into skillet, just enough to spread thinly over entire surface. Flip over when side down is cooked. Once both sides are cooked, slide it onto a plate and fill it with your favorite fillings (fruit, Nutella, peanut butter, jam, etc.). Make sure skillet is still greased well before cooking another pancake. Yields 6-8.

Hamburger Soup

Ingredients:

2-1/2 pounds Ground Chuck
1 whole Large Onion, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can Whole Tomatoes
3 cups Beef Stock Or Beef Broth, Plus More As Needed
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The Diagonal
5 whole Red Potatoes, Cut Into Chunks
3 Tablespoons Tomato Paste
1/2 teaspoon Kosher Salt (more To Taste)
1/2 teaspoon Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
1/2 teaspoon Ground Oregano
1/4 teaspoon Cayenne Pepper (more To Taste)

Preparation Instructions

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with crusty bread!

This was a winner! I only used half the beef and it was plenty. Also added more salt and broth and left out peppers and liked it with a can of diced tomatoes instead of whole.

Ultra Easy Cream Cheese Dip

Servings: 32

"Utterly simple, softened cream cheese is mixed with milk and seasoned with garlic salt to make a creamy dip that's particularly tasty with potato chips."

INGREDIENTS:

4 (8 ounce) packages cream cheese,
room temperature
1 quart milk
garlic salt to taste

DIRECTIONS:

1. Place the cream cheese in a bowl. Using a fork, mash the cheese while gradually pouring in the milk to make a smooth mixture. Stir in garlic salt to taste.

Chicken and Rice

Ingredients:

8 oz Philly Cream Cheese
2 cans cream of mushroom or chicken soup
1 packet Italian Dressing Mix
2 cups cooked chicken breast or tenderloins, cut into bite-sized pieces
1/4 cup milk (or less, as needed)
2-3 cups cooked Minute rice

Directions

(Stove Top):Cook 6-7 chicken tenderloins or 4 chicken breasts. Cut into bite-sized pieces. Set aside.Boil water for Minute rice while the chicken cooks. Follow package directions for rice cook time.In a saucepan, mix together cream cheese, cream soups, and Italian seasoning. Stir constantly over medium heat. If too thick, stir in a little bit of milk until the sauce is a medium-thick consistency.Add chicken to sauce, and stir well.Serve over rice.

Veggie Pancakes

2 cups shredded veggies-- I used orange squash, acorn cuc, spinach, red pepper, sweet potato
2 eggs
1 tbsp whole wheat flour
1/4 tsp salt

Mix together and fry in olive oil at level 4

Alfredo

Ingredients:

16 oz fettuccine
3 Tbsp olive oil or soy margarine
3 Tbsp flour
4 Tbsp dry white wine or vegetable stock
2 cups Silk Unsweetened soy or almondmilk
1 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp white pepper
1/4 tsp nutmeg
Fresh chopped parsley for garnish

Preparation

1.Prepare fettuccine according to package directions.
2.While pasta is boiling, heat olive oil or margarine in a medium saucepan. Add flour and wine or stock and cook, stirring, for 2 minutes.
3.Stir in Silk and remaining ingredients, except parsley. Bring to a simmer and stir until thickened, about 3 minutes.
4.Remove from heat.
5.Toss with cooked pasta, arrange on six plates and sprinkle each serving with fresh parsley.

Chicken Pot Pie

Looks like great recipe to adapt!

Chicken Pot Pie with Cream Cheese and Chive Biscuits
Cook Time: 35 minutes
Yield: 1 9x13 pan

Ingredients:

For the biscuits:
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated sugar
¼ cup chopped fresh chives
4 tablespoons unsalted butter, cold and cut into cubes
4 ounces (half of a brick) cream cheese, cold
¾ cup buttermilk, cold

For the filling:
6 tablespoons unsalted butter, divided
1 small onion, diced
1 small garlic clove, minced
1½ cup thinly diced carrots
1 cup diced zucchini (optional)
1½ cups frozen peas, thawed
½ cup all-purpose flour
2 cups chicken broth
1½ cups whole milk
4 ounces (half of a brick) cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice
⅛ teaspoon fresh ground nutmeg
3 cups shredded chickenDirections

To make the biscuits, whisk together the flour, baking powder, baking soda, salt, pepper, sugar and chives in a medium bowl.

Add the butter and cream cheese and work with your fingers to incorporate them into the flour mixture until it is unevenly crumbly.

Make a well in the center and add the buttermilk. Use a fork to mix it into the dry ingredients.

Turn out the shaggy dough onto a lightly-floured work surface. Knead until it comes together and press it into a circle about 1½ inches thick.

Use a floured biscuit cutter (1½ to 2-inches) to cut biscuits. Press together the dough scraps and repeat until no dough remains. Place biscuits on a small cookie sheet and refrigerate until ready to bake.

Heat oven to 400º.
Melt 2 tablespoons of butter in a medium saucepan set over medium heat.
Add the onions and cook until starting to soften, 3-4 minutes.
Add the garlic and continue cooking an additional minute.
Add the carrots, zucchini and peas and cook for another 3 minutes.
Transfer to a bowl and set aside.
Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour. The mixture will be very thick.
Cook for 1 minute, then reduce heat to low and whisk in the chicken broth.
Once no bits of flour remain, whisk in the milk and cream cheese.
Increase to medium-low heat and continue cooking until the cream cheese has melted.
Add the chicken, lemon and nutmeg.
Taste and adjust seasonings as needed.
Stir in the vegetables.
Transfer filling into a 9x13-inch baking dish.
Place the biscuits on top of the chicken mixture and brush with milk.
Bake for 20-25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling.
Allow to cool slightly before serving.
To reheat, cover dish with foil and bake at 300º for about 15 minutes.