Peeps Sauce: In the bowl of a stand mixer, combine 1 pint sour cream, 2 cups chopped Peeps, 1/2 cup sugar and 1 tablespoon lemon zest. Beat until smooth, about 2 to 3 minutes. Chill until ready to dress cheesecake or use as sauce.
2 large (28 oz.) cans diced tomatoes
1 pint sour cream
½ cup whole almonds
½ large red onion, sliced
3 T ginger, chopped
3 T garlic, chopped
2 tsp. whole cumin
2 tsp. whole coriander
1 pint vegan sour cream (try Follow Your Heart Gourmet Dairy Alternative)
3 cups grated Worthington Smoked Turkey Roll (or a similar soy-based turkey product, such as Tofurkey deli slices)
1 1/2 cups celery, chopped
1 large onion, chopped
1 16-ounce package Pepperidge Farm Herb Seasoned Stuffing Mix
1/4 cup olive oil
1 - 1 1/2 cups water
1 box (18.25 ounces) chocolate cake mix
1 pint sour cream
1 small package (3.5 ounces) instant chocolate pudding
2 cups chocolate chips
3/4 cup oil
1 cup water
Vanilla ice cream
|Sour Cream Chicken Enchiladas
1 Rotisserie chicken
2 Cups grated Monterey jack cheese, + ½ Cup reserved for top
1 Pint sour cream
1 Can cream of chicken soup
1 Small can green chilies, chopped
1 teaspoon cumin
Salt and pepper to taste
Bone and shred chicken; place in a large bowl, set aside.
In another bowl, mix together all the other ingredients (except tortillas).
Pour sour cream mixture over chicken and mix, reserving about 1 cup of the sour cream mixture. Set aside.
Put a couple of dollops of the plain sour cream mixture at the bottom of a 9 x 13 baking dish. Heat tortillas on a skillet. Let cool a little.
Holding tortilla in your left hand, put a couple of spoonfuls of the sour cream/chicken mixture down the center of the tortilla. Roll up and place in the baking dish. Repeat until all are done. Cover with remaining plain sour cream mixture and a little bit of grated cheese.
Bake at 350°F for 30 minutes, or until golden brown.