Ingredient: sour cream

Apple Rosemary Pasta Salad

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 Apple Rosemary Pasta Salad
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Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 mintues
Servings
servings
Ingredients
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Instructions
  1. Mix the first five ingredients together.
  2. Add the last 4 ingredients to a medium sized bowl. Add dressing and mix well.
Recipe Notes

When you cook the pasta, rinse in cool water so that it's not hot when you add the mix everything together.  Enjoy!

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Nutrition Facts
Apple Rosemary Pasta Salad
Amount Per Serving
Calories 192 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 29mg 10%
Sodium 159mg 7%
Potassium 28mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 8g 16%
Vitamin A 5%
Vitamin C 2%
Calcium 5%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Cake

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 Coconut Cake
This thing is amazing! Incredibly moist and tender! Thanks so much to Sally's Baking Addiction for this amazing recipe! I haven't change a thing - there's no need! Original recipe: https://sallysbakingaddiction.com/coconut-cake/#tasty-recipes-68731
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Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Recipe Notes

Cake Flour: For the best results, I strongly recommend sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Bundt Cake: This cake batter will fit into a greased 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.

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Creamy Chicken and Rice

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 Creamy Chicken and Rice
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Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9×13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.
Recipe Notes

I'm going to make this for my mum, who has food allergies, and is lactose intolerant.  The internet says Velveeta, etc, are generally worse for lactose intolerant people than regular cheeses, so I'm going to try substituting 2% lactose free milk for the milk, and a mix of 3/4 mild cheddar and 1/4 mozzarella.

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Buttermilk Pancakes

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 Buttermilk Pancakes
From "The Science of Good Cooking"
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
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Instructions
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
  2. In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
  3. Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
  4. Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
  5. Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
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Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg 17%
Sodium 279mg 12%
Potassium 149mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Cheesy Ranch Sauce

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 Cheesy Ranch Sauce
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Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Peel and finely chop onion.
  2. Melt the butter, fry the onion, stir in the flour and fry until golden.
  3. Gradually add the stock, and bring the sauce to the boil, stirring constantly.
  4. Add the wine and sour cream and allow to simmer on low heat.
  5. Season the sauce with salt, pepper, mustard, parsley and dill weed.
  6. Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
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Nutrition Facts
Cheesy Ranch Sauce
Amount Per Serving
Calories 58 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.004g
Monounsaturated Fat 0.01g
Cholesterol 14mg 5%
Sodium 26mg 1%
Potassium 35mg 1%
Total Carbohydrates 2g 1%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 1g 2%
Vitamin A 4%
Vitamin C 2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Enchiladas

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 Beef Enchiladas
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Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 90 minutes
Servings
enchiladas
Ingredients
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Instructions
  1. In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  2. In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  3. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  4. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  5. In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  6. As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  7. Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  8. Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  9. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  10. Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  11. Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes

Original Recipes:  https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462

This was oddly bland.  Tasted a lot like onion, but that was actually about it.  I'm thinking less onion and need to infuse more chili flavor into the meat.  The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking.  That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is.  I'll be working on this again, I think.  (3.25.19)

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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 19g 95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg 40%
Sodium 933mg 39%
Potassium 146mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 34g 68%
Vitamin A 29%
Vitamin C 5%
Calcium 59%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
y

Cindy’s Creamy Sausage & Egg Noodles

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 Cindy's Creamy Sausage & Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Slice sausage into small slices. Brown in short stock pot on medium-high heat until lightly browned; remove, cover and set aside.
  2. Add butter, return to medium heat. Add garlic and sweat, then add flout; whisk until smooth.
  3. Add beef broth and/or stock (can prolly use either for both, this is what I had) a bit at a time, whisking between to keep smooth.
  4. Add marjoram, pepper, thyme, and salt, whisking frequently. Stir until thickened.
  5. While the sauce is cooking, cook the egg noodles per package instructions.
  6. When the sauce has thickened "nicely", and the noodles are done, add the noodles and sausage to the sauce and cook until everything is well heated together.
  7. Serve immediately with ... stuff, I don't know, I had cream peas and crescent rolls, but whatever floats your boat!
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Nutrition Facts
Cindy's Creamy Sausage & Egg Noodles
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 1g
Polyunsaturated Fat 0.003g
Monounsaturated Fat 0.001g
Cholesterol 45mg 15%
Sodium 930mg 39%
Potassium 31mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 7%
Vitamin C 11%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Beef Stroganoff

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 Easy Homemade Beef Stro
Really good - thanks to Nichole at thesaltymarshmallow.com for the recipe start! There are notes below on changes I've made to make it my own. And what Steve wanted. 🙂
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Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Slice the beef across the grain into thin strips. Salt and pepper the beef to taste.
  2. Melt half of the butter in a large skillet over medium-high heat.
  3. Brown the hamburger or sear the beef strips until browned on all sides. Remove from pan to a plate and set aside.
  4. Melt the remaining half of butter in the same skillet.
  5. Cooking the veggies: start with the onion, give them a couple of minutes to start turning a bit translucent, then add the garlic, give it all a stir or two, then add the mushrooms. The garlic shouldn't really take much longer than the mushrooms. Cook until it's all tender and smells amazing!
  6. Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.
  7. Turn the heat to low and whisk in the beef broth slowly.
  8. Allow the broth mixture to come to a simmer and thicken.
  9. Once the mixture has thickened, stir in the Worcestershire sauce, Dijon mustard, paprika, and sour cream.
  10. Stir in the beef and simmer over low heat for 5 minutes.
  11. Serve over hot cooked egg noodles.
Recipe Notes

Steve wants more sour cream flavor, so we're going to add more sour cream, and I'm increasing the bits for the sauce - I think it needs more sauce!  I also think I was perhaps a bit anxious about getting dinner done - or maybe just hungry - so I didn't cook down the sauce enough, so we'll be working on that too.  Sorry, I'm horrible with timing stuff, and really, really good with just dumping ingredients in, but I'll try to document this one a bit better.

Hope you enjoy!

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Nutrition Facts
Easy Homemade Beef Stro
Amount Per Serving
Calories 531 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 110mg 37%
Sodium 724mg 30%
Potassium 98mg 3%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 4g
Protein 35g 70%
Vitamin A 11%
Vitamin C 3%
Calcium 4%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Ultimate Bourbon Maple Bacon Chocolate Cake

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 Ultimate Bourbon Maple Bacon Chocolate Cake
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Servings
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Instructions
  1. Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
  2. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  4. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
  6. Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
  7. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  9. For the glaze:
  10. Sift powered sugar. The step is necessary to create a smooth glaze.
  11. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  12. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
  13. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
  14. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  15. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  16. Gently pour glaze over cake. Sprinkle with bacon pieces.
Recipe Notes

Original Recipe:  https://beyondfrosting.com/2015/01/14/bourbon-maple-bacon-chocolate-cake/

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Nutrition Facts
Ultimate Bourbon Maple Bacon Chocolate Cake
Amount Per Serving
Calories 1278 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 219mg 73%
Sodium 705mg 29%
Potassium 485mg 14%
Total Carbohydrates 173g 58%
Dietary Fiber 10g 40%
Sugars 106g
Protein 24g 48%
Vitamin A 23%
Calcium 9%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

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 Gorgonzola Cheesecake
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside. Beat cream cheese and Gorgonzola cheese in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes. Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours. To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Chef suggests serving with or on crusty bread.
Recipe Notes

Can top with 1 C  dried strawberries.  Not included in Nutrition info.

Original recipe: https://www.epicurious.com/recipes/member/views/gorgonzola-cheesecake-50111375

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Nutrition Facts
Gorgonzola Cheesecake
Amount Per Serving
Calories 656 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 36g 180%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 258mg 86%
Sodium 1375mg 57%
Potassium 228mg 7%
Total Carbohydrates 6g 2%
Sugars 4g
Protein 26g 52%
Vitamin A 35%
Calcium 52%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.