24 chocolate flavored graham cracker squares
1/2 cup butter or margarine, melted
1/4 cup sugar
1 (12 ounce) carton Cool Whip, thawed
1 (3.9 ounce) package chocolate pudding mix, not prepared
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semisweet chocolate, melted
2 teaspoons butter or margarine, melted
Finely chop or crush graham crackers in food processor or with hand. Combine cracker crumbs, butter and sugar. Press into bottom and up sides of a springform pan or large pie pan. Chill while preparing filling.
Whisk together Cool Whip and pudding; add sour cream. Pour half of filling over crust. Layer sliced strawberries on top of filling. Pour on remaining filling. Garnish with dallops of whipped cream, strawberry fan, or drizzle melted chocolate.
Melt chocolate and 2 teaspoons butter together on HIGH for 1 minute 30 seconds in Microwave. Drizzle over top of pie. Serve or refrigerate.
Note: Make 1 ½ recipes to fill a 9″ x 13″ cake pan.
This is a yummy recipe that makes a lot without too much effort. I have made this a couple times at the date of this post, and prefer to make the cream mixture and just pour it over the pasta, rather than combine the pasta with the cream mixture. That way if I have extra sauce, I can freeze it for later (since you can’t freeze cooked pasta!). This recipe could also be served over rice instead of noodles.
4-5 chicken breasts
1 large onion, chopped
2 Tbsp. olive oil (or garlic flavored oil, if you want extra flavor)
2 cups sour cream
1 can Cream of Chicken soup
salt & pepper to taste (we happen to like lots of salt & pepper)
2 1/2 cups frozen vegetables** (any kind; I use the carrots/corn/peas/green beans mix)
1 cup shredded cheddar cheese
6 oz. noodles, cooked & drained
**Cook frozen vegetables before adding to the creamy mixture.
To cook the chicken:
- Heat 5-liter waffle bottom pressure cooker until drops of water roll into balls.
- Place boneless skinless chicken breast in pan.
- Fry on medium heat until chicken releases itself from the bottom of the pan.
- Turn over with a pigtail.
- Brown second side for 1 to 2 minutes.
- Add oil and onion. Saute until onion is translucent.
- Place lid on cooker. Bring to the second red ring and maintain for 5 minutes.
- Drop pressue with cold water on the rim of the pan.
- Shred the hot chicken in the Bosch with the wire whips (make sure the chicken is hot and don’t do too much at one time! The bowl and whips can break!!)
- Mix together sour cream, sour cream, soup, cooked vegetables, and cheese.
- Add this mixture to the pressure cooker with shredded chicken & onions.
- Simmer with glass lid on until vegetables are tender.
- Add noodles. Mix gently and serve.
Source: Shar Lomax
This is a fabulous pasta salad dish for a large group of people. I made a single recipe of this and took it over for a dinner of 13 people and had to BEG them to all take some leftovers home. It was a ton, but Oh So Yummy!
1 lb Potpourri Pasta (or whatever you have on hand), cooked, drained & cooled
1 bunch green onions, sliced thin
5 stalks celery, sliced thin
15 oz. water chestnuts, drained & diced
1 1/2 cups dried cranberries
2 cups red grapes cut in half
1 – 20 oz. can pineapple tidbits
15 oz. can Mandarin oranges
1 cup cashews, coarsely chopped
2 cups chicken, cooked, cooled & diced
12 oz. sour cream
3/4 cup sugar
1 tsp. celery seed
1 tsp. pepper
1/2 cup apple cider vinegar
1 1/2 cups mayonnaise
Combine salad ingredients. Top with dressing. & Fold together. Let chill in fridge for at least 1 hour before serving to allow flavors to marry together. Serve and enjoy!
This is my all-time favorite orange cookie! It’s a very moist and soft cookie (perhaps because of the sour cream?) with an orange glaze on the top. Unfortunately these cookies don’t stack well in a storage container – the glaze will come off on the bottom cookie – so be prepared to eat them fast, or give away a plateful to your friends and neighbors!
1 1/2 cups sugar
1 cup butter, softened
1 cup sour cream
4 cups flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
2/3 cup orange juice
3 Tbsp grated orange peel (about 3 oranges)
1/4 cup butter, melted
2 cups powdered sugar
1 Tbsp grated orange peel (about 1 orange)
2-3 Tbsp orange juice
Preheat oven to 375 degrees.
Cream together sugar and butter. Add sour cream and eggs. Blend well. Add rest of ingredients and mix.
Drop on ungreased cookie sheet. Bake for 8-9 minutes. Frost while cookies are just warm. If they are too hot, the frosting will drip off.
**If frosting is too thick, add a little more orange juice. And if it’s too thin, add a little more powdered sugar.