Sour cream

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake
Everyday foods PBS

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

• 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups blueberries
• 2 tablespoons grated lemon zest
• Nonstick cooking spray, for pan
• Confectioners’ sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving, if desired.

Sour cream

Brown Bag Burritos

Brown Bag Burritos

I have no clue why they are called brown bag burritos hehe, they came from the
Tried and True Cooking Blog

BROWN BAG BURRITOS
1 lb. ground beef
1 can refried beans
2/3 c. enchilada sauce
1/4 c. water
1/3 c. minced onion
1/2 TBSP chili powder
1/2 TBSP garlic powder
1/2 tsp salt
1/2 tsp oregano
1 1/2 c. shredded colby/jack
10 flour tortillas

Brown and drain meat. Add all ingredients, but tortillas. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Fill tortillas and roll up. Serve with shredded lettuce, cheese, sour cream and salsa.

Sour cream

Chicken Enchiladas

Chicken Enchiladas

2 6oz cans chunk chicken (I had some precooked in the freezer)
1 10 3/4 oz Cream of Chicken Soup
1 16 oz tub Sour Cream
1 4 oz can mushrooms (drain)
1 4 oz can green chilis
1 2 1/4 oz can sliced olives
1 bunch green onions sliced (save some for top)
1 package (12) flour tortillas
grated cheese for the top (2 Cups)
garlic powder to taste

Mix all ingredients (except tortillas) in large bowl, fill flour tortillas (about 1/4 C per tortilla) with the filling, roll up and lay side by side in 9×13 casserole dish. Spread remaining filling over top of rolled tortillas, sprinkle with grated cheese on top (I use ALOT) and top with some green onions. Bake 350 degrees for 45 mins or until center is hot. YUMM

Sour cream

Sour Cream Banana Bread

Sour Cream Banana Bread

Recipe #9351, Recipezaar

1¼ hours | 15 min prep

SERVES 12 , 1 loaf

1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (I used 2)
1/2 cup chopped nuts (omit if you don’t like nuts)
1/2 cup sour cream

Grease 1 large loaf pan.
Cream margarine, sugar, eggs and vanilla.
Add dry ingredients, then bananas, nuts and sour cream.
Mix well.
Bake at 350 F for 1 hour (mine had to bake for 15 mins longer)

Sour cream

LASAGNA MEXICANA- 5 WW pts per slice

1 LB GROUND TURKEY-COOKED AND DRAINED
16 OZ CAN FAT-FREE REFRIED BEANS
2 TSP DRIED OREGANO
1 TSP GROUND CUMIN
3/4 TSP GARLIC POWDER
9 UNCOOKED LASAGNA NOODLES-DIVIDED
1 CUP SALSA
1 CUP WATER
2 CUPS REDUCED FAT SOUR CREAM
1 CUP WEIGHT WATCHER MEXICAN CHEESE-SHREDDED
1/2 CUP SLICED GREEN ONIONS

Instructions

COOK AND DRAIN MEAT.
ADD FRIED BEANS AND SEASONING. HEAT THROUGH
PLACE 3 NOODLES IN 9 X 13 GREASED BAKING DISH. LIGHTLY SPAYED WITH NON STICK COOKING SPRAY.
COVER WITH HALF MEAT MIXTURE.
REPEAT LAYERS OF NOODLES AND MEAT MIXTURE.
TOP WITH REMAIN MEAT MIXTURE.
COMBINE SALSA AND WATER AND POUR OVER NOODLES.
COVER AND BAKE FOR 60-70 MINUTES AT 350 DEGREES.
SPREAD WITH SOUR CREAM.
SPRINKLE WITH CHEESE AND ONIONS.

Sour cream

Creamed Grapes with Sweet Pecans

What You Need:

1 (8 oz.) pkg. cream cheese, room temperature

1 C sour cream

1/3 C sugar

2 t vanilla extract

2 lbs. seedless green grapes

2 lbs. seedless red grapes

3 T brown sugar

3 T pecans, chopped

How to Make It:

Place the cream cheese into a large mixing bowl.

Add the sour cream to the bowl.

Sprinkle the sugar into the mixture.

Pour in the vanilla extract.

Use an electric mixer on medium speed and beat the ingredients until smooth and well blended.

Fold the grapes into the cream mixture being sure they are covered well.

Cover the bowl tightly and refrigerate 1 hour or until chilled through.

Place the brown sugar in a mixing bowl.

Add the pecans and coat them with the brown sugar.

Sprinkle the mixture over the salad just before serving.

Serves: 16

The brown sugar and pecans set this salad. Use any type of grape you like as long as they are seedless. This makes a great salad for potluck dinners or family get together.

Sour cream

Creamed Red Potatoes with Herbs

Ingredients:

12 small new red potatoes
2 tablespoons sour cream
2 tablespoons minced red onions
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped

Instructions:

Clean the potatoes well with cold water. Place the potatoes in a large saucepan and cover totally with water. Place the pan on high heat and bring to a quick boil. Reduce heat to medium and continue cooking the potatoes 12 minutes or until fork tender. Rinse the potatoes under cold water and drain. Put the potatoes into a large mixing bowl. Stir in the sour cream. Add the minced onions, salt and pepper. Stir to incorporate the ingredients. Sprinkle the top of the potatoes with the dill and parsley just before serving.

Sour cream

No-Fuss Simple Holiday Appetizers

Are you stressed from all the hustle and bustle of the holidays?

Tired from all the shopping and the crowds…and you have guests arriving at your house for Christmas Eve?

Don’t panic! There is an easy, economical, yet festive solution. Instead of a full meal with all the fixings, why not have some simple holiday appetizers with some punch and wine?

Think about this…most people are busy visiting relatives and friends at several places and probably would be more inclined to really appreciate something light. I remember when I was younger and we had three places to go, and we were stuffed. Appetizers would have been perfect…but, we sat down to a full course meal at each house. With appetizers, you could still set an exquisite dinning area and make it special and meaningful.

Let’s look at some appetizer ideas…

Holiday Barbeque Meatballs

Ingredients

2 lbs. ground beef
1 cup bread crumbs
1/4 cup onion, diced
1/2 cup milk
2 eggs
2 teaspoons garlic salt
3-4 cups barbeque sauce
1/2 cup grape jelly
1/2 cup brown sugar

Directions

Mix ingredients together except barbeque sauce, grape jelly, and brown sugar, and form into small meatballs. Place in a single layer in a baking tray and bake at 350 degrees for 35 minutes.

Add meatballs to slow cooker, and cover with barbeque sauce, jelly, and brown sugar mixture. Cook for 3 hours before serving.

Cheesy Baked Potato Wedges

Ingredients

4 medium-size baking potatoes (about 1 1/2 pounds)
1/4 cup sour cream
1/4 cup sliced green onions
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1 tablespoon chopped parsley
salt and pepper to taste
5 slices of bacon, crumbled for toping

Directions

Preheat oven to 375 degrees

Bake potatoes approximately 1 hour. Remove from oven and let cool.

Cut each potato in half. With a spoon, carefully scoop out potato and put in mixing bowl. Cut each half in half again to form quarters. Season with salt and pepper.

Bake potato quarters for 15 minutes. (For crispness and easy handling.)
Stir in the sour cream, Parmesan cheese, Mozzarella cheese, green onions, and parsley to 1 cup potatoes. (save remaining potatoes for later).

Mash potatoes with a potato masher. Mixture will be sticky and hold together. Divide the mixture evenly between the potato wedges, pressing the mixture into the skins. Sprinkle with black pepper and bacon and bake for 15 minutes.

Remove from oven and serve warm.

Deviled Eggs

Ingredients

1 dozen eggs
2 tablespoons mayonnaise or salad dressing
1 tablespon mustard
1 teaspoon pickle relish
salt and pepper to taste

Directions

Boil one dozen eggs. Slice in half, length-wise. With spoon, remove the yolks and place in mixing bowl.

Add mayonnaise or salad dressing, mustard, and pickle resish to egg yolks and mix together.

Spoon the mixture into the egg whites. Sprinkle with paprika if desired.

You can’t have a holiday party without chips and dip or crackers with sausage and cheese. Get out your best platters and bowls for these and make a nice display for them.

Festive holiday appetizers can be a fantastic, inexpensive, and less stressful alternative to hosting a full dinner party. Holiday events doesn’t have to be expensive to impress your guests. Pull out all the stops…use your best dinnerware, light some candles, set the holiday mood with some soft music, and garnish your table with your favorite appetizer treats. Be creative, use your imagination, and have fun with it!

Article Written By: Tammy Embrich

Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs.

She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at Work At Home Jobs and Cookin At Home.