Tagged: ‘sour cream’

The Microwave: Favorite Stuffed Potatoes

Although there are a few steps to making stuffed potatoes, it is time well spent. People adore them. Stuffing potatoes is an enjoyable way to showcase potatoes, and as a vegetable, potatoes end up as versatile as pasta. Also called twice-baked, or in our case, twice-microwaved, potatoes, the sky is the limit when creating them. They are a vegetarian delight.

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Zucchini Chocolate Bundt Cake/Chocolate Cake of the Month

We know that adding grated vegetables, such as carrots or beets, contribute to making a deliciously moist cake with that little something extra. Well, zucchini does, too.

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Sour Cream Almond Cheesecake with Winter Berry Purées

Cheesecake in the slow cooker? Absolutely and it just might be one of the best I ever made for the texture is fabulous—unbelievably silky with no crack on top like in regular oven cooking. And it cuts into picture-perfect wedges.…

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Slow Cooker Mexican Turkey

Turkey thighs work so beautifully in the slow cooker. The meat is a bit tougher than chicken, so it holds up nicely in the slow cooker environment, emerging moist beyond belief rather than a bit dried out from the oven. Shred the meat off the bone, then roll up in tortillas. A great lunch.

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Bob’s Mud Cake/Chocolate Cake of the Month

There is Mud Cake and there is Mud Cake. The always-fudgey cake takes its name after the thick mud of the Mississippi River banks, needs a glug of bourbon just like on the old riverboats, and is a card-carrying member of the Southern baking repertoire along with banana pudding and baking powder biscuits.

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Gringo Chili for a Crowd with Sour Cream Cornmeal Muffins

Sounds amazing, but the thick heat and meat stew called chili con carne, or chile with meat, is as American as apple pie. It is a traditional homespun dish displaying the qualities of creativity and originality of its cooks born and bred in the borderland desert of the U.S. and northern Mexico.

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Creamy White Chicken Chili with Pumpkin Cornbread Muffins

Really this was dubbed the “The Best White Chili Ever” by my sister Meg, who loves anything and everything creamy. This is a mild chili and utilizes leftover cooked chicken or a store-bought rotisserie chicken. Its almost a no brainer, out of the cupboard meal.

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My Mother’s Classic New York Cheesecake


This was our family cheesecake growing up. My mother clipped the recipe out of the New York Times Sunday edition in the 1960s. It contains cottage cheese, which makes for a dense cake, New York Jewish deli style. She served…

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The Microwave: Baja Fish Tacos

Fish tacos from the microwave start to finish? Yes. And the fish is perfect too. Fish tacos are no longer a regional Mexican secret. Homemade is just as good and people are wild about them.

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Marbled Chesnut Sour Cream Coffee Cake



Vanilla- and chestnut-flavored batters are baked together to form a quintessential coffee cake that is excitingly different, yet exceptionally simple to mix and bake.  Be certain to obtain sweetened créme de marron purée, often available in the jam or specialty food…

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