Tag Archives: Sour cream

Sour Cream Doughnuts

Its beginning to look a lot more like Autumn here in Illinois and the weather is cooperating better than expected. The weather has been fantastic! It has been in the upper 70’s throughout the week and in the mid 50’s in the evenings, I must say….. having a cookout next to the fire is a great weekend outlook for us!

Since it has been so mild in weather here in the mid-west, I have chosen to make something that won’t overheat my kitchen. What better way to start our Sunday morning off on the right foot other than making some delectable doughnuts? I came across this recipe from Pinterest (shocking….) and I thought I would give it a try, let me tell you, it was much easier than anticipated. I am NOT a fan of using much yeast (I tend to be a yeast killer) and it rarely works out for me. My eyes lit up when I saw that this recipe does NOT call for yeast! This recipe is definitely a keeper and I guarantee no one will go hungry once they place these masterpieces on their tongue…..

Sour Cream Doughnuts

Sour Cream Doughnuts

What you’ll need:

Doughnuts:

2 1/4 cup cake flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

1/2 cup sugar

2 Tbsp butter, room temp

2 large egg yolks

1/2 cup sour cream

Canola oil, frying

Directions:

In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In a bowl of a stand mixer (paddle attachment), beat the butter and sugar together until sandy. Add the egg yolks and mix until light in color and thick. Add the dry ingredients to the mixing bowl in 3 additions alternating with the sour cream (end with the flour mixture). The dough will be sticky and somewhat hard. Cover with plastic wrap and let chill in the fridge for an hour.

After the dough has chilled, roll out the dough on a floured surface, roll out to about 1/4-1/2″ in thickness. Use a doughnut cutter to cut out as many as doughnuts as possible (I used a drinking glass and cut out the smaller hole with a paring knife). Dip the cutters often in flour so they don’t stick to the dough. You should get about 12 doughnuts and 12 holes.

Pour 2″ of Canola oil (my oil of choice) into a heavy bottomed pot with a deep-fry thermometer (I guessed). Heat to 325 F. Fry the doughnuts, a few at a time, be careful not to overcrowd….this will cause slower cooking times and will cause the dough to brown on the outside but not done on the inside. Fry each doughnut on each side for about 2 minutes (don’t let them burn). Drain on a paper towel to rid the excess grease.

Once they have cooled, we can dip them in the glaze (recipe following)…..

Glaze:

3 1/2 cups confectioner’s sugar

1 1/2 tsp light corn syrup

1/4 tsp salt

1/2-3/4 tsp vanilla extract

1/3 cup hot water

Directions:

In a large bowl, whisk all ingredients together and submerge the cooled doughnuts into the glaze. Let the doughnuts set on a wire cooling rack for 20 minutes.

Here comes my favorite part……

INDULGE!!!

Hope you enjoy these, I think these are fabulous the day of making them and the next day! You don’t have to take my word for it, try it for yourself!

Ham & Swiss Reubens w/ Savory Onion Dressing

It was definitely an easy dinner tonight. I found this recipe in a magazine while waiting at the car dealership yesterday. I knew Josh would like it but I wasn’t too sure about it myself. I read the recipe over and over and the more I read it, the more I actually liked it. I changed it up a little bit with the sauce and I bought an un-cut loaf of homemade bread and cut it into thick slices. It was fabulous! It fit well and I didn’t serve this with anything else. The sandwich alone filled me up! Enjoy and I hope you like it!

ham and swiss reuben

Here’s What You’ll Need:

2 Tbsp butter

3 cups shredded cabbage – add celery seed, salt, & black pepper to taste

2 Tbsp apple cider vinegar

1 cup sour cream

1/4 cup ketchup

3 Tbsp pickle relish

3-4 green onions (white and light green parts only), finely chopped

Black pepper

2 Tbsp melted butter

8 slices bread (deli rye works great)

Brown deli mustard (I used Dijon)

3/4 lb. swiss cheese, sliced

1 lb. deli ham

Directions:

In a large skillet, melt (1st listing) butter over medium. Add the cabbage; cook until wilted, about 5 minutes. Season with the celery seed, salt, & black pepper to taste. Add the apple cider vinegar and lower the temp to keep the cabbage mixture warm.

In a medium bowl, combine ketchup, sour cream, relish, and green onions (I chopped a small Vidalia onion), season with salt & pepper.

In a microwave or small pan, melt (2nd listing) butter, brush one side of the bread slices with the melted butter.

Build the sandwiches with the buttered side facing out. Spread 4 slices of bread with the mustard, top with a slice of Swiss cheese, the ham, another slice of cheese, and the cabbage mixture. Slather the other 4 slices of bread with the onion dressing, set on top of sandwiches with the buttered side facing out.

Griddle the sandwiches pressing down with a spatula until the bread is golden, the cheese melts and the sandwich is hot all the way through; about 5 minutes per side.

Shrimp Enchiladas w/ Jalapeno Cream Sauce

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

  • 1 pound medium raw shrimp, peeled and deveined
  • 2 TBSP olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 8 oz. pepper and onion stir fry veggies
  • 2 TBSP chipotle peppers in adobo sauce
  • 1/4 tsp ground oregano
  • 1/4-1/2 tsp cayenne pepper
  • 10 (6-inch) corn tortillas, warmed
  • 2 cups Monterrey Jack cheese (shredded)

Sauce:

  • 2 TBSP unsalted butter
  • 2 TBSP flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
  • 1/2 tsp garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 TBSP cilantro leaves

Directions:

Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

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Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

2 cloves of garlic

Onion and pepper blend….

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Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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Directions for the sauce:

To make the sauce, melt butter in large saucepan, whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce...Organic

Jalapeno sauce…Organic

Jalapeno Cream Sauce

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

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Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

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Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa

 

Cori’s Egg-straordinary Casserole

Ahh! Happy Easter to all! It’s already Spring and the best part??? It’s Easter and I decided to make my own Egg casserole. I know a numerous amount of families tend to make this every year for the holidays whether it’s Easter, Christmas, or any type of holiday gathering in between, but I have never made this type of casserole and I was hoping to find a great recipe and modify it…that turned out to be non-existent. Besides, a lot of families tend to keep their recipes to themselves…however, I’m the sharing type and I am proud to share this recipe with all of you! I hope you enjoy!

Servings: 6

Here’s what you’ll need:

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6 eggs, beaten

2 small potatoes, shredded (1 1/2 cups)

3 slices of bread, torn

1 tomato, diced

1/2 red onion, diced

3/4 pound of bacon, cooked and crumbled

8 ounces sour cream

1 (4.5 oz) can of green chiles, diced

1/2 pound (2 cups) shredded cheese, your preference in flavor

salt and black pepper to taste

Directions:

In a large bowl, beat the eggs…

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Add sour cream….

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Shredded cheese…

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Green chiles….

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Red onion…

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Diced tomato…

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Mix well until all ingredients are incorporated thoroughly, add salt and pepper…

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Add bread…

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Mix again, cover, and place in fridge for at least an hour (this can also be made overnight if you prefer). Meanwhile, cook the glorious bacon….

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Someone was watching and waiting for bacon…he thinks it’s glorious too!

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Let the glorious bacon cool and then crumble and add to the egg mixture (I also added about a teaspoon of bacon grease to the egg mixture as well…cooled slightly, of course)…

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Pre heat your oven to 350 degrees. Spray an 11 3/4 x 7 1/2 x 2 1/2″ baking dish with non-stick baking spray. You can also bake this casserole in a 9 x 13″ pan but make sure to keep and eye on it, it can burn quickly. Oven temps and time may vary depending on baking dish being used.

Pour egg mixture into baking dish…

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Bake for approximately 45 minutes (this baking time is for an 11 3/4 x 7 1/2 x 2 1/2″ baking dish)…keep a close eye on it!

This is it! It is very moist, flavorful, and most definitely a holiday favorite in my house!

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HAPPY EASTER AND PLEASE ENJOY!!

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Taco Bake AuGratin

Today was a great day and I enjoyed this sun filled day with my sister and met a friend for lunch. I thought about what I was going to make for dinner tonight and I thought about mexican, needless to say, I was a little hesitant to try this dish that I found, but it actually had great taste and I added a couple of extra ingredients. This recipe was adapted from a Taste of Home cookbook and like usual, it was DELISH!! I am always interested in different ways to prepare a mexican dish and I think I have found another favorite. Please enjoy!

Makes: 4-6 servings

Here’s what you’ll need:

1 pound ground beef

1 (14.5 oz) can diced tomatoes, undrained

1 (11 oz-15 1/4 oz) can whole kernel corn, undrained

1/2 red bell pepper, chopped

1/2 white onion, chopped

1 pkg taco seasoning

1 cup shredded cheese

1 (4.9 oz) box of AuGratin potatoes (I discard the cheese powder that comes in the box)

1 pkg of McCormick four cheese potato seasoning

3/4 cup milk

1/2 cup water

Directions:

In a large skillet, cook ground beef until no longer pink; drain fat…

Stir in the potatoes, corn, tomatoes, red bell pepper, and onion…

Add taco seasoning, potato seasoning, milk, and water…

Stir until all combined and mixed well…

Transfer to a 2-qt baking dish…

Cover and bake at 350 degrees for 60-70 minutes or until potatoes are tender. Sprinkle with shredded cheese. Bake, uncovered, 5 minutes longer or until cheese is melted and bubbly.

I served my dish with a dollop of sour cream and a little bit of shredded cheese.

ENJOY!

Fiesta Dip-3 ingredients

I just want you all to know that I love this dip! I dip every thing from tortilla chips to regular potato chips, use it in tacos, enchilada topping, etc. I hope you enjoy! This has to be the easiest recipe and it only has 3 ingredients! CAUTION: HIGHLY ADDICTIVE!!!

Makes: 2 cups

 

Here’s what you’ll need:

1 cup sour cream

1/2 cup salsa

1/2 cup ranch dressing (pre-made)

Directions:

In a small bowl, combine sour cream, salsa, and ranch dressing. Cover and refrigerate for an hour.

Serve with anything that satisfies you!

ENJOY!!

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