Tag Archives: Sour Cream

Cinnamon Sour Cream Coffee Cake

Ingredient list

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour

1 tsp baking powder
1/8 tsp salt
1/3 cup all purpose flour
1/2 cup packed brown sugar
2 Tbsps melted butter
1 tsp ground cinnamon

1. Preheat oven to 350 degrees. Grease a 9×13 baking pan (I use a loaf pan)
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 Tbsp melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35-40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Roast Brussels sprouts and pancetta

My husband hates brussels sprouts. Here’s a true story that changed his mind: One day we were at a restaurant when the steak he wanted to order was accompanied by brussels sprouts. He asked to have potatoes instead. When his meal arrived, the chef came out of the kitchen with a small plate of brussels sprouts, and insisted that while he may hate most brussels sprouts, he was sure he would not hate these. And he was right. I’ve spent a long time trying to decipher the recipe, and I think I finally got it. Try them, they just may change your mind about this tiny cabbage!


1 lb brussels sprouts
1/2 cup pancetta, or sliced bacon
1 tblsp olive oil
1/3 cup sour cream
1/4 cup dijon mustard
salt and pepper to taste

Preparation Instructions

Preheat oven to 350.
Trim the ends and yellow leaves off of the brussels sprouts. Wash. Place in a large bowl. Add the pancetta or bacon, olive oil and salt and pepper. (not too much salt as the bacon has salt in it).
Toss to coat evenly.
Place brussels sprouts on a cookie sheet and roast for 20 minutes.
Stir. Roast for an addition 10 minutes.
Mix dijon mustard and sour cream together.
Remove sprouts from over, pour sour cream mixture over top and mix to coat evenly.
Return to over for an additional 10 minutes.

Date filled cookies

from Jennifer L.’s book, North Branch , MN


1/2 c. white sugar
1/2 c. brown sugar
1 c. shortening
2/3 c. sour cream
1 tsp soda
2 1/2 c. oatmeal
3 c. flour
1 tsp vanilla

Preparation instructions

Cream together sugars, shortening, sour cream, and vanilla. Then mix in soda, oatmeal and 2 cups flour.
The other cup of flour will be used for rolling out and cutting.
Roll out dough on pastry cloth or “tupperware” sheet. Use cookie cutters of your choice.
Bake @ 350° for 5-8 minutes or until lightly browned.

Date filling:
Microwave ingredients on high for 3 minutes, stir , then microwave on high for 3 more minutes. Allow to cool a bit, then spread on cookies and sandwich.

Submitted by: Jennifer L

Warm artichoke spinach dip

by Mindy C.’s book, Rohrersville, MD


1 pkg. frozen chopped spinach, thawed- excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 chopped pepper, red or green
1/3 cup each, Parmesan and Romano cheese
1/2 tsp. minced garlic
1 cup sour cream
1 cup shredded Mozzarella cheese

Preparation instructions

Mix all ingredients together. Cook in microwave for 7 min. or 15-20 min in oven @ 350 until cheese is melted and bubbly.

Serve with crackers or crusty bread

Submitted by: Helen C

Chicken mushroom bake

from Jennifer L.’s book, North Branch , MN


1/3 c. flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 1/2 to 3 lb chicken, cut into pieces
1/3 c. butter
1 (10 1/2 oz) can cream of mushroom soup
1 c. sour cream
1/2 c. canned sliced mushroom, drained
2/3 c. shredded cheddar cheese

Preparation instructions

Combine flour, salt, paprika, and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13×9 baking dish. Combine soup, sour cream, and mushrooms. Pour over chicken. Bake at 350° for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.

Serve over rice or potatoes

Submitted by: Jennifer L

Corn souffle

by Mandy D.’s book, Colton, SD


1 stick oleo, melted
1 can whole kernel corn with juice
1 can cream corn
3 eggs, beaten
1 pkg. Jiffy Corn muffin mix
1 c. sour cream

Preparation instructions

Mix all ingredients together and put in a 2 1/2 quart buttered baking dish. Put 1 cup grated Cheddar Cheese on top. Bake at 350 degrees for about 45 minutes or until a knife comes out clean.

Submitted by: Kim D

Yummy yam salad

from Rebecca Y.’s book, Sautee-Nacoochee, GA


3 to 3-1/2 lbs. red sweet potatoes
1/2 cup chopped green pepper
1 cup chopped celery
1 cup sweet green onion with tops, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped sweet pickle relish
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1/2 tsp each of salt and ground white pepper
2 to 3 dashes tabasco sauce

Preparation instructions

Peel, wash and cut sweet potatoes into 1/2 inch cubes. They should measure 8 cups. Place cubes with 1 cup water into a microwave-proof dish. Cover with plastic wrap and cook on high, stirring 3 or 4 times, for 15 to 20 minutes or until just tender. Drain and cool. Add all other ingredients along with the dressing and toss gently.

Whisk mayonnaise, sour cream, lemon juice, salt, pepper and tabasco sauce until smooth. Makes one cup.

Submitted by: Rebecca Y