Stuffed Celery

Ingredients:

• 1 block cream cheese
• 3/4 cup mayonnaise
• 1/8 cup horseradish sauce
• 1 bunch of celery

Directions:

1. Combine everything except the celery in a stand mixer.
2. Beat until well combined and fluffy.
3. Clean and cut celery into 2-3 inch pieces.
4. Using a knife, stuff the celery with the mixture.
5. Sprinkle with paprika if desired.

Divine Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons butter, melted
• 3 packages cream cheese, room temperature
• 2 teaspoons grated lemon peel
• 5 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups sour cream
• 2 tablespoon sugar
• 1/2 teaspoon vanilla

Directions:

1. Combine cracker crumbs, sugar and cinnamon in a bowl.
2. Pour melted butter over and stir until mixture comes together.
3. Lightly grease sides and bottom of a nine inch springform pan.
4. Press crumbs on bottom and two inches of sides of the pan.
5. In a mixer, combine cream cheese, lemon peel, eggs, sugar and salt and beat until blended.
6. Once blended beat the mixture for 10 minutes until mixture is smooth, creamy and pale.
7. Pour into prepared pan.
8. Cook 50 minutes in an oven heated to 350 degrees until cake is set and top feels firm.
9. Let cake sit in pan on a wire rack for 20 minutes.
10. The cake will continue to set and may crack on top.
11. While the cake is cooling mix together the sour cream, sugar and vanilla until well blended.
12. Pour topping over the cheesecake and bake another 10-12 minutes.
13. Refrigerate until cold.

Creamy Potato Soup

Ingredients:

• 1 pound of bacon, cut into 1′ pieces
• 1/4 cup bacon grease
• 1 cup onion, chopped
• 1/4 cup flour
• 1/4 teaspoon thyme
• 3 cups low sodium chicken broth
• 3 cups milk
• 2 pounds of potatoes, cut into 1/2′ pieces
• 1 cup shredded sharp cheddar cheese
• 8 ounces sour cream

Directions:

1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
2. Take the bacon out and drain on a paper towel.
3. With the grease in the pot, sautee the onion and thyme until soft.
4. Sprinkle the flour in and whisk together for about 1 minute.
5. Add the chicken broth and stir to combine.
6. Add the potatoes and milk.
7. Let come to a boil and then reduce to a simmer.
8. Simmer about 15 minutes or until the potatoes are soft.
9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

Peach Pound Cake

Ingredients:

• 3 sticks butter, at room temperature
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 8 ounce container sour cream
• 2 teaspoon vanilla
• 2 cups fresh peaches, diced

Directions:

1. Cream the butter in a stand mixer.
2. Add the sugar and beat until fluffy, about 5 minutes.
3. Add the eggs in one at a time, until the yolks are combined.
4. In a bowl, whisk together the flour, salt and baking soda.
5. Add half of the flour mixture to the mixer.
6. Add the sour cream and vanilla.
7. Add the rest of the flour mixer.
8. Stir in the peaches,
9. Grease and flour a bundt pan.
10. Pour batter into the pan.
11. Bake at 325 for about 1 hour 30 minutes (start checking about 1 hour 20 minutes).
12. Let cool in the pan 15 minutes.
13. Turn out on a cake plate and let cool completely.

Source:  http://www.gonnawantseconds.com/2015/07/peach-pound-cake/

Chicken Fajita Casserole

Ingredients:

• 1 rotisserie chicken
• 1 cup diced onions
• 1 cup diced peppers
• 2 cans Ro*Tel fire roasted tomatoes
• 8 ounces sour cream
• 2 cups instant rice (Such as Minute Rice)
• 1 can cream of chicken soup
• 1 1/2 cups low sodium chicken  broth
• 1 package of fajita seasoning
• 8 ounces Mexican blend cheese

Directions:

1. Shred the chicken into a bowl.
2. Saute the onions and peppers in oil until softened.
3. In a large bowl, combine onions, peppers, tomatoes, sour cream, rice, soup, broth, fajita seasoning and half of the cheese.
4. Carefully fold in the chicken.
5. Put in a greased 9×13 pan.
6. Bake at 350 for 25 minutes.
7. Take out of oven and sprinkle the remaining cheese over the casserole.
8. Return to the oven and bake for another 5 minutes.

Death by Chocolate Cake

Ingredients:

• 4 eggs
• 8 ounce container of sour cream
• 1/2 cup oil
• 1/2 water
• 1 box chocolate cake mix
• 1 small box chocolate pudding
• 1 cup semi-sweet chocolate chips

Directions:

1. In a mixer, beat together eggs and sour cream.
2. When well combined, mix in the oil and water.
3. Add cake mix and pudding and mix.
4. Add chocolate chips.
5. Pour into a prepared bundt pan.
6. Bake at 350 for 45 minutes.

Source:  http://www.livecrafteat.com/eat/death-by-chocolate-bundt-cake/

Veal in Wine with Mushrooms

Ingredients:

• 2 4 ounce cans mushrooms
• 1/4 cup oil
• 2 1/2 pounds veal, cut in 1 in cubes
• 1/2 cup chopped onions
• 2 cans cream of mushroom soup
• 1 cup white wine
• 1 teaspoon oregano
• 1 cup sour cream

Directions:

1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
2. Heat oil in a heavy pot and saute veal until browned.
3. Push the meat to the side and add onions, cooking until soft.
4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
5. Bring to a boil and cover and reduce heat.
6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
7. Before serving add wine, mushrooms and sour cream.
8. Heat through but do not boil.
9. Serve with rice.

Source:  Marks family recipe

Beef Burgundy Stroganoff

Ingredients:

• 1/4 cup butter
• 1 clove garlic, minced
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1 can consomme
• 1/2 pound mushroom, sliced
• 1 pound beef tenderloin, sliced
• 1/4 cup onion, chopped
• 2 tablespoons flour
• 3 tablespoons burgundy wine
• 1/4 teaspoon pepper
• 1 cup sour cream

Directions:

1. Melt butter in skillet.
2. Saute onion, garlic and mushrooms.
3. Add beef, cooking until no longer red.
4. Add flour, lemon juice, wine and consomme.
5. Add salt and pepper to taste.
6. Simmer 10-15 minutes.
7. Fold in sour cream.
8. Serve over crepes or noodles.

Source:  Marks family recipe.

Hearty Bacon Potato Chowder

Ingredients:

• 8 slices bacon cut in 1 inch pieces
• 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
• 1 cup chopped onion
• 16 ounces sour cream
• 2 1/2 cups whole milk
• 2 cans cream of chicken soup
• 1 8 ounce can of corn, drained

Directions:

1. In a large pot, saute the bacon until crisp.
2. Add the potatoes and onions.
3. Stir occasionally until the potatoes are soft.
4. Add the remaining ingredients and let simmer for another 10 minutes.
5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

Family Picnic Taco Salad

Ingredients:

• 1 32 ounce can refried beans
• 1 cup prepared guacamole
• 1 16 ounce container sour cream
• 4 teaspoons taco seasoning
• 1 cup chunky salsa
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1/2 head lettuce, shredded
• 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
2. Spread the beans in a 9 x 13 foil pan.
3. Add a layer of the guacamole.
4. Spread the sour cream mixture over the guacamole.
5. Next pour the salsa on and spread in an even layer.
6. Add the onions, peppers and lettuce in separate layers.
7. Finally, sprinkle the cheese over the top.
8. Serve with tortilla chips.

Source: My kitchen