Easy Swedish Pancakes Recipe - Allrecipes.com

Ingredients

• 4 eggs
• 2 cups milk
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 pinch salt
• 2 tablespoons melted butter

Directions

1. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
2. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve

Rhubarb Oat Dessert Recipe | Taste of Home Recipes

• Prep: 25 min. Bake: 25 min.
• Yield: 12 Servings

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Ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 cups old-fashioned oats
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cold butter
• 3 cups sliced fresh or frozen rhubarb
• 1-1/4 cups cold water, divided
• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon red food coloring, optional
• Ice cream, optional

Directions

• In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside.
• Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired. Yield: 12 servings.

Crock Pot Chicken Tacos

1 envelope Taco Seasoning 
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

4-Layer Lemon Dessert with Pecan Sandies Crust

 1 pkgpecan sandies, crushed (save 3 - 4 for topping)
1 - 1 1/4 stkbutter, softened
8 oz cream cheese, softened
1 c powdered sugar
1 ccool whip
2 bx instant lemon pudding
3 c milk
1 1/2 - 2 ccool whip

1

 Crush Pecan Sandies with a rolling pin; add softened butter starting with one stick and if needed, add a little more; press into the bottom of a 9 x 13" ungreased pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool

2

 Mix 8 oz. cream cheese, one cup powdered sugar until well blended; fold in one cup of Cool Whip and mix well. Spread over cooled crust. Mix Lemon Instant Pudding with three cups of milk and refrigerate until it begins to set up. Spread this over the cream cheese mixture.

3

 Spread 1 1/2 - 2 cups Cool Whip over the Lemon Pudding mixture. Crush the 3 - 4 Pecan Sandies left from the package and sprinkle over the Cool Whip. Refrigerate several hours or overnight. Variations: Use Butterscotch, Pistachio, Chocolate, or Vanilla pudding instead of the Lemon; the rest of the recipe is the same. ENJOY

Recipe | Easy and Creamy White Chicken Enchiladas

4.8 from 9 reviews

Print

Type: Main Dish

Author: Cat Davis

Prep: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves: 6-8

Ingredients

• 6-8 corn tortillas (enchilada size)
• 1 pre-cooked plain rotisserie chicken, shredded
• 1 cup sweet corn
• 4 cups shredded Mexican blend cheese, divided in half
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 1-1/4 cups chicken broth
• 1 – 10oz can cream of chicken soup
• 1 cup sour cream
• 1 – 4oz can chopped green chiles
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 350 degrees F.
2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
3. Roll and place in the bottom of a baking dish with the seam side down.
4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
6. Whisk gently for about 5 minutes until warm and smooth.
7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
8. Bake for 25 to 30 minutes and serve warm.