xiaoxl/recipe_data huggingface dataset:
Slow Cooker Vegan Leek and Potato Soup
Category: soups-stews-and-chili
By Buckwheat Queen

A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.

Ingredients:
¼ cup vegan butter
3 tablespoons olive oil
2 large leeks, diced
1  yellow onion, minced
1 large carrot, diced
1 cup minced Pleurotus mushrooms (oyster mushrooms)
2 pounds potatoes, peeled and diced
4 cups low-sodium vegetable broth
1 cup unsweetened oat milk, divided
1 tablespoon potato starch
salt and ground black pepper to taste

Directions:
Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup. Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function. Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.

Prep time: 20 mins
Cook time: 3 hrs 40 mins
Total time: 4 hrs
Yields: 8 servings

Calories: 250.7
Fat: 11 g
Saturated fat: 2.3 g
Carbohydrates: 35.7 g
Sugars: 4.6 g
Dietary fiber: 4.2 g
Protein: 3.6 g
Sodium: 200 mg
Chicken and White Bean Chili
Category: soups-stews-and-chili
By XPRESV

A light, spicy soup that is great in any season. I hope you enjoy this recipe; my family sure does! For spicier tastes, add more cayenne or your favorite hot sauce. Serve with crackers, cheddar cheese, or sour cream.

Ingredients:
2 tablespoons vegetable oil, or to taste
2 pounds skinless, boneless chicken breast, cut into cubes
1  green bell pepper, diced
1 small onion, diced
2  jalapeno peppers, minced
2 cloves garlic, minced
1 quart chicken broth
1 (8 ounce) jar salsa
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 (15.5 ounce) cans white (cannellini) beans, drained and rinsed
¼ cup fresh cilantro

Directions:
Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute. Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes. Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 297.9
Fat: 6.6 g
Saturated fat: 1.3 g
Carbohydrates: 28.1 g
Sugars: 2.6 g
Dietary fiber: 6.6 g
Protein: 31.4 g
Cholesterol: 61 mg
Sodium: 1001.4 mg
Tofu Fried Rice (from Cooking Light)


Ingredients:
reduced-fat firm tofu, eggs, green onion, garlic, fresh ginger, sake, low sodium soy sauce, hoisin sauce, green onion

Directions:
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
Remove from pan.
Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
Remove from pan.
Add 1 T vegetable oil to pan.
Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
Add cooked rice to pan; cook 2 minutes, stirring constantly.
Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
Garnish with sliced green onions if desired.
Iced Coffee Cream


Ingredients:
instant coffee, light-brown sugar, boiling water, cinnamon, mixed spice, water, milk, vanilla extract, vanilla ice cream, cocoa powder, cinnamon sticks, lime slice, chocolate

Directions:
Dissolve coffee and brown sugar in boiling water.
Add cinnamon and Mixed Spice.  Add cold water and stir well.
Add milk, vanilla and whipping cream.
Whisk  lightly until evenly combined.
Put 2 ice cubes into each glass.
Half fill with  coffee mixture. Add a scoop of ice cream to each glass and top up with remaining  coffee. Sprinkle with unsweetened cocoa powder.
Garnish with cinnamon sticks,  lime slices and grated chocolate, if desired.
Serve at once with  long-handled spoons.
VARIATION: For a sweeter version, increase brown sugar to taste. If  desired, top each with a little whipped cream.
Farfalle With Chicken and Mushrooms


Ingredients:
onion, mushroom, chicken breasts, farfalle pasta, chicken broth, garlic powder, dried thyme, bay leaf

Directions:
"Heat the oil in large non-stick skillet over medium-high heat. Saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. Bring to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender (about 8 to 10 minutes]. Serve hot."
Apple Rings


Ingredients:
gala apples, flour, sugar, cinnamon, baking powder, salt, egg, buttermilk, sugar, cinnamon

Directions:
Remove core from apples.
Cut apples into ¼ inch slices.
Remove excess moisture.
Combine flour, sugar, cinnamon, baking powder and salt.
In a separate bowl, combine egg and buttermilk.  Add to flour mixture.
In large skillet, heat vegetable oil to 350 degrees.
Dip apple slices in batter.
Place slices in oil.
Cook until brown.
In shallow bowl, combine ½ cup sugar with 2 teaspoons cinnamon.  Dip apple slices in mixture.
ENJOY!
Iced Blue Brew


Ingredients:
fresh blueberries, vanilla ice cream, milk, ground cinnamon

Directions:
In a blender whirl blueberries, cooled tea, ice cream, milk and cinnamon until smooth.
Serve immediately.
Hawaiian Roast Beef


Ingredients:
beef roast, garlic cloves, rosemary, cracked black pepper, mustard powder, salt, onion, pineapple, dry red wine, tomato paste, sugar

Directions:
combine and press the garlic, rosemary, salt pepper and mustard into the roast.
Line roasting pan w/ sliced onion.
Place seasoned roast fat side up.
mix pineapple, orange juice, wine, tomato paste and sugar and pour over roast.
(optional] place in fridge for an hour to marinate.
Bake at 325f - 165c covered for 90 minute.
Uncover and roast for additional 30 minutes at 350f - 180c.
Chocolate Shadows


Ingredients:
shortening, peanut butter, egg, flour, sugar, brown sugar, baking soda, salt, sugar

Directions:
Melt chocolate chips on low heat, set aside., In large bowl combine sugars, shortening, peanut butter and egg mixing well., Add dry ingredients, mixing well., Add melted chocolate, stirring just enough to give a"marble" effect., Shape into 1 inch balls and dip tops in sugar, place on un greased cookie sheet., Flatten with bottom of glass., Bake at 375* for 10 minutes or until golden brown., Cool slightly before removing from cookie sheet.
Club Sandwiches


Ingredients:
mayonnaise, lettuce, tomatoes, avocado, fresh coarse ground black pepper, deli ham, swiss cheese

Directions:
"Spread mayonnaise over cut sides of rolls. On roll bottoms, layer lettuce, tomato and avocado. Drizzle with dressing; sprinkle with pepper. Layer with bacon, turkey, ham and cheese. Replace roll tops."
Baked BBQ Pork Chops


Ingredients:
barbecue sauce, honey, red wine vinegar

Directions:
preheat oven to 350°F., Salt and pepper chops., Place in 13x9 dish., Mix barbecue sauce, honey and vinegar in a small bowl., Spoon half over chops., Bake 20 minutes., Flip chops and spoon remaining sauce over them., Bake 20 minutes., Spoon sauce over chops and bake until done or if done serve em up!, We had green bean casserole and mashed potatoes with them.
Browned Butter Sour Cream Snickerdoodles


Ingredients:
white sugar, butter, egg, vanilla, all-purpose flour, baking powder, baking soda, salt, sour cream, honey

Directions:
Heat the oven to 350 F and line two baking sheets with parchment paper.
In a medium bowl cream together the butter and the sugar.  The mixture will be very wet.  Add the vanilla and sour cream and honey and mix until combined.
Combine the dry ingredients (not cinnamon sugar] in a small bowl. Add the dry into the wet and mix until well incorporated, but do not over mix.
Scoop out the cookies by the rounded tablespoon on the prepared pans.  Sprinkle liberally with cinnamon sugar.  Bake for 10 – 12 minutes, or until golden around the edges while still pale in the center.  Cool on the pan for five minutes before transferring to a wire rack to cool completely. Sprinkle with more cinnamon sugar after baking!
Flat Health Bread Baked in Oven


Ingredients:
whole wheat flour, flour, baking soda, baking powder, salt, molasses, vinegar, lemon juice, water

Directions:
Preheat oven to 375°F Grease up a flat pan (pizza or cookie sheet].
In a bowl combine the dry ingredients.
Make three wells in this mixture and put the oil in one, the molasses or other sweetener in another and the vinegar in the last.
Pour the water over this and mix the whole thing up quickly.
If required, add a bit more water in order to ensure all ingredients are moistened. Fold in any extras and plop the very thick batter (or is it a very sticky dough?] onto the greased pan and flatten out with the back of a wooden spoon.
Bake at 375 for about a half an hour. It should be firm in the centre, golden on top and brown on the edges.
Here are some of the variations we like to use:
"Sunnyboy" - rye flour, wheat bran, whole wheat and 3 Tbs. flax (really good with strawberry jam]
"Sunnygirl" - 2/3 c oatmeal, 1/3 cup soy flour, 2/3 cup oat bran, 1 2/3 cup whole barley flour, 3 tbsp flax, 2 Tbs. sunflower seed, sweetened with 2 Tbs. pureed applesauce (omit molasses], and sprinkle top with a bit of oatmeal and sunflower seeds prior to baking.
Duck Rillettes
Category: appetizers-and-snacks
By Chef John

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

Ingredients:
1 ½ tablespoons kosher salt
2 teaspoons ground black pepper, or more to taste
2 teaspoons dried thyme
12 cloves garlic
6 (1/4 inch thick) slices fresh ginger
1  orange, zest cut into thin strips
1 bunch fresh thyme, plus more for garnish
3  bay leaves
1  whole duck
2 tablespoons unsalted butter, softened
1 tablespoon brandy (such as Armagnac)
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon Dijon mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
½ teaspoon grated orange zest

Directions:
Preheat oven to 250 degrees F (120 degrees C). Line a 9x13 baking dish with 2 pieces of aluminum foil. Stir kosher salt, 2 teaspoons black pepper, and dried thyme together in a bowl. Mix garlic, ginger, orange zest strips, fresh thyme, and bay leaves together in another bowl. Season duck all over, inside and out, with about 2/3 of the kosher salt mixture. Fill duck cavity with garlic mixture. Place duck, breast-side up, into prepared baking dish and season with remaining salt mixture. Wrap duck tightly in aluminum foil. Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature. Chill in the refrigerator for 12 hours or overnight. Pick meat from bones and place in a bowl. Spoon all accumulated juices in the foil into a saucepan and place over medium-high heat. Cook until hot throughout; strain through a fine-mesh strainer into a bowl. Let fat and stock separate; transfer fat from the top to another bowl. Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and ground black pepper together in a bowl with a wooden spoon; transfer to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

Prep time: 1 min
Cook time: 5 mins
Total time: 1 day
Yields: 3 cups duck rillettes

Calories: 460.1
Fat: 40.9 g
Saturated fat: 16 g
Carbohydrates: 9.5 g
Sugars: 0.2 g
Dietary fiber: 2.7 g
Protein: 11.3 g
Cholesterol: 83.7 mg
Sodium: 3011.2 mg
Aunt Marion's Noodles Napoli


Ingredients:
onion, garlic clove, ground beef, tomato sauce, tomato paste, salt, oregano, frozen chopped spinach, eggs, cottage cheese, parmesan cheese, American cheese

Directions:
Brown onion and garlic slightly in 1 tablespoon oil.
Add beef and stir until brown.
Stir in mushrooms, tomato sauce and paste, 1 teaspoon salt and oregano and simmer.
Beat 1 egg slightly and pour over cooked noodles.
Beat second egg and add spinach, 1 tablespoon oil, cottage cheese, Parmesan cheese and 1 teaspoon salt and mix.
Pour half tomato mixture into large shallow oblong baking pan.
Layer half noodles on top.
Spread with spinach mixture.
Repeat noodle layer and top with remaining tomato sauce.
Cover with foil and bake for 45 minutes at 350.
Uncover and arrange squares of processed cheese on top.
Bake 5 minutes more or until cheese is melted.
Best Chocolate Frosting
Category: desserts
By Michelle Ann

Best chocolate frosting recipe I've found!

Ingredients:
½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups confectioners' sugar
⅓ cup milk
1 teaspoon vanilla extract

Directions:
Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 153.9
Fat: 6.4 g
Saturated fat: 4 g
Carbohydrates: 25.6 g
Sugars: 23.4 g
Dietary fiber: 1.2 g
Protein: 0.9 g
Cholesterol: 15.7 mg
Sodium: 44 mg
Red and White Chili


Ingredients:
turkey, navy beans, chicken broth, onion, red bell pepper, garlic cloves, ground cumin, dried oregano leaves, salt, cayenne pepper

Directions:
Place all ingredients in the slow-cooker; stir gently to mix.  Place lid on the slow cooker.
Cook on low for 6 to 7 hours OR on high for 3 to 4 hours until hot and sauce thickens slightly.
Carefully remove lid to allow steam to escape.  Serve food directly from slow-cooker.
Banana Buttermilk Waffles


Ingredients:
all-purpose flour, granulated sugar, baking powder, fine salt, eggs, buttermilk, banana, unsalted butter, pure vanilla extract, heavy cream, confectioners' sugar, walnuts, maple syrup

Directions:
Whisk the flour, granulated sugar, baking powder and salt in a large bowl.
Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix.
Cover with plastic wrap and let the mixture rest for 10 minutes.
Preheat a waffle iron to medium-high.
Preheat the oven to 200 degrees F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.].
Cook until the waffles are crisp and golden, 5 to 7 minutes.
Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve.
Whisk the cream and confectioner’s sugar in a medium bowl until soft peaks form.
Slice the remaining banana if using.
Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup.
Bacon Feta Beans
Category: side-dish
By FOODAC

This is a nice green bean dish for company that's low carb, too. Reheats nicely for leftovers.

Ingredients:
8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
½ teaspoon onion powder
⅛ teaspoon ground black pepper
2 tablespoons water

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside. Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside. Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 127.9
Fat: 8.1 g
Saturated fat: 4.2 g
Carbohydrates: 6.1 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 7.3 g
Cholesterol: 27.5 mg
Sodium: 434.9 mg
Nacho Baked Potatoes


Ingredients:
russet potato, salsa, sour cream, corn tortilla chips

Directions:
Pierce the potato several times with a fork.
Bake the potato in a preheated 450* oven for about 1 hour until tender.
Split the potato slightly with a knife and scoop the flesh into a bowl.
Mash the flesh with the salsa and scoop back into the potato skin.
Bake for an additional 5 minutes.
Drizzle with salsa con queso, and serve with a dollop of sour cream and corn chips.
Enjoy!
Classic 'Back-To-Basic' Nuts and Bolts


Ingredients:
butter, Worcestershire sauce, peanuts

Directions:
Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
Mix the melted butter, garlic salt, celery salt and Worcestershire.
Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
Remove from the oven, cool and store in airtight containers or Ziploc bags.
These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.
Reduced Fat Shrimp Alfredo


Ingredients:
low-fat margarine, flour, evaporated milk, salt, pepper, nutmeg, shrimp, parmesan cheese, fettuccine pasta

Directions:
Make a Bechamel Sauce by melting the margarine in a pan, adding the flour and making a smooth mixture.
Slowly add the milk and stir constantly with a whisk until well blended and of the thickness you desire.
Add as much Parmesan cheese as you like, we thought 3/4 Cup was enough and let it melt and blend with the Bechamel Sauce.
Defrost the shrimp in cold water, remove the tail if necessary, and add to the Alfredo Sauce until heated.
Do not over cook as the shrimp with toughen.
Cook the pasta as directed on the package, mix the pasta and Alfredo Sauce and serve with garlic bread and a tossed salad.
Best Ziti Ever
Category: world-cuisine
By Dawn

Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.

Ingredients:
1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars marinara sauce
1 ½ teaspoons dried basil, divided
12 ounces ricotta cheese
1 ½ teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper. Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning. Bake in preheated oven for 40 to 45 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 695.6
Fat: 28.5 g
Saturated fat: 12.9 g
Carbohydrates: 71.3 g
Sugars: 17.5 g
Dietary fiber: 6.4 g
Protein: 36.6 g
Cholesterol: 75.2 mg
Sodium: 1617.5 mg
Creamy Kiwi Sandwich
Category: main-dish
By Sydny

Lemon zest and honey is mixed together with Neufchatel cheese to make a great spread or dip. The spread is excellent when paired with fresh fruit in sandwiches. The spread can be refrigerated for a week.

Ingredients:
1 (8 ounce) package Neufchatel cheese
2 teaspoons lemon zest, finely chopped
2 tablespoons honey, or to taste
1 cup chopped kiwi fruit
16 slices whole wheat bread

Directions:
In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop. Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 sandwiches

Calories: 242.8
Fat: 8.6 g
Saturated fat: 4.6 g
Carbohydrates: 31.9 g
Sugars: 9.8 g
Dietary fiber: 4.6 g
Protein: 10.4 g
Cholesterol: 21.3 mg
Sodium: 380.7 mg
Mini Almond Cheesecakes With Cherry Flavored Filled DelightFulls


Ingredients:
cream cheese, granulated sugar, all-purpose flour, eggs

Directions:
PREHEAT oven to 350° F. Place 36 2-inch foil bake cups on baking sheet(s] with sides.  Place one vanilla wafer, flat-side down, on bottom of each cup.  Place 4 DelightFulls morsels on top of each wafer.  Set aside remaining DelightFulls morsels.
BEAT cream cheese, sugar and flour in large mixer bowl until creamy.  Add eggs and almond extract; beat well.  Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack.  Let cool 10 minutes.  Top each cheesecake with 3 to 4 of remaining DelightFulls morsels.  Morsels will soften but will retain shape.  Cool completely.  Cover and refrigerate.  To serve, leave in foil cups or peel away foil and place in paper liners.
TIP: 1/3 less fat cream cheese (Neufchâtel] can be substituted for the regular cream cheese.
Split Pea Soup


Ingredients:
water, onions, carrots, Canadian bacon, chicken bouillon, salt, fresh ground black pepper

Directions:
Cook on high to get it hot, if you have time, then lower the heat setting to low and cook 8 hours.
Don't fill the crock pot too full, due to foaming.
Stir, adjust the seasonings and serve.
If you like the soup creamy, take out 1/2 c. of the soup and puree in food processor, then blend back into the soup.
Serve