lace in a blender. Add creamer and puree or pulse until
o 1 day.
Sprinkle potato salad with paprika and remaining
Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
Cook potatoes and onions in water until soft.
Add nondairy creamer, butter, green onion tops and bacon.
Simmer 15 minutes. Season with salt and pepper to taste.
(Add cheese after butter if you want potato cheese soup.) Can cut down on the water and add milk after the potatoes are done.
Mash the potatoes some after cooking for a smoother soup.
Preheat oven at 350\u00b0F.
Melt 1 1/2 cups of chips over double boiler so as not to scorch it.
In a mixing bowl whisk veg pure, oil, vanilla, creamer and the melted chocolate.
In a separate bowl sift together the sugar, flour, cocoa, baking powder and salt.
Combine in one bowl and add in 1/2 of unmelted chips.
Place in well oiled 8x8 pan.
Bake 26 minutes; placing in fridge or freezer to cool will help to slice it.
n flour.
Slowly add creamer.
Add Mrs. Dash.
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
/4 full again. Add creamer and 16 ounces of cheese
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add onion and garlic.
Cook 1 minute or until onion is tender.
Gradually add broth, stirring constantly.
Add potatoes and next 3 ingredients. Bring to a boil; cover.
Reduce heat and simmer 15 minutes, stirring occasionally, or until potatoes are tender.
Stir in nondairy creamer and heat thoroughly.
Garnish, if desired. Yields 7 cups.
Peel and slice potatoes.
Place in pot and cover with water. Add salt, onion, celery and carrot.
Boil until tender.
Mix enough dry milk into liquid to complete filling the pot as full as you wish.
Mix cornstarch with water; add to pot to thicken as desired.
Let come to simmer and turn off.
Add margarine and pepper.
Sprinkle on top of hot mixture the coffee creamer and stir into soup.
Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.
Render bacon in a skillet and set aside.
In a stockpot add the water, onion, celery and potatoes. If desired, add 2 chopped carrots. Boil until tender. Add the non-dairy creamer, stirring constantly. Add the corn, onion powder, chicken soup base, salt, pepper and cooked bacon.
Bring mixture to a boil. Whisk together the flour and the 1 cup water and slowly add this mixture, stirring constantly. Cook over medium heat until slightly thickened. Ladle into bowls and serve.
*May substitute with 1 cup powdered milk and 2 tablespoons nondairy creamer dissolved in 1 cup water.
if necessary.
*NOTE: This potato salad is intended to be
Basic Creamer:
Combine the sugar and
Place ingredients in a large bowl and toss,shake, and stir to mix well.
Place in a suitable mix container (or containers).
You can make individual servings by placing 1/2 cup Potato Soup Mix in seperate containers. Be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl.
To make soup (to put on a card):
Place 1/2 cup Potato Soup Mix into a mug or bowl.
Add 1 cup boiling water. Stir well.
Let stand 3 minutes until thickened.
In a small bowl, place the creamer and drizzle the vanila over top, whisking it in as you go.
Add sugar or splenda and mix thoroughly.
Store in a jar with a tight fitting lid.
Add 2 tsp of this to your coffe cup.
In a large pan, put 2 cups water, chicken broth and onion; let it heat and simmer, then add your cream of chicken, your cream of celery, hash browns and creamer.
Let simmer and boil about 30 to 45 minutes.
Combine all ingredients in a container with a tight-fitting lid.
Shake well to blend.
Store in airtight container.
To make Bavarian Mint Coffee: In a mug, combine 2 TBSP of creamer with 6 oz coffee.