41 Recipes with Leftover Sour Cream

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cinnamon Coffee Cake

Cinnamon Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup all-purpose flour (streusel base)
• 2 tablespoons light brown sugar (streusel)
• 1 tablespoon unsalted butter, cold (streusel)

Instructions

1. 1. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan or line with parchment.
2. 2. In a bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. 3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
4. 4. Combine the wet and dry ingredients just until moistened; do not overmix.
5. 5. Mix the cinnamon with 2 tablespoons sugar and swirl into the batter with a knife.
6. 6. Spread batter into the prepared pan.
7. 7. For the streusel, mix flour, brown sugar, and cold butter until crumbly; sprinkle over the batter.
8. 8. Bake 22–28 minutes, or until a toothpick inserted into the center comes out clean.
9. 9. Let cool slightly, then cut into 4 generous slices.

2. Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT18M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

This easy Vegan Mushroom Stroganoff is made in just 20 minutes! Creamy and hearty, this satisfying meatless dinner is gluten-free, dairy-free, allergy-free, made in 1 pot with just 8 ingredients! Serve this healthy recipe over your favorite gluten-free pasta, rice, or potatoes for some quick and simple comfort food your family will love!

Ingredients

• 16 oz Sliced Baby Portabello Mushrooms
• 1/2 Cup Diced Shallot
• 1 Tsp Minced Garlic
• 2 TB Vegan/Allergy-Free Butter
• 1 Cup Low Sodium Vegetable Broth
• 1/2 Cup Vegan Sour Cream*
• 2 TB Gluten-Free All-Purpose Flour
• 1 Tsp Dijon Mustard
• 1/2 Tsp Paprika (plus more taste and finish, optional)
• Salt and Black Pepper (to taste)
• 12 oz Gluten-Free “Lasagne Corte” Noodles
• Fresh Chopped Parsley

Instructions

1. In a large skillet or pot, heat the butter until melted before adding the sliced mushrooms, shallot, and garlic. Saute, over medium-low heat, for 6-8 minutes until the mushrooms soften.
2. In a bowl, whisk together the veggie stock, vegan sour cream, gluten-free flour, dijon, and seasonings until there are no lumps.
3. Pour the liquid mixture over the sauteing mushrooms and continue cooking until the stroganoff thickens, about 10 minutes. Remove from heat once you get the consistency you want.
4. While the stroganoff is cooking on the stove you can prepare the pasta (if using).
5. Boil the gluten-free pasta according to package directions, drain and set aside.
6. Serve the mushroom stroganoff over the gluten-free pasta and finish with fresh chopped parsley, if desired.

3. Strawberries with Sour Cream and Brown Sugar

Strawberries with Sour Cream and Brown Sugar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

Blending a rich creaminess with tart and sweet flavors, Strawberries with Sour Cream and Brown Sugar is perfect for breakfast or dessert.

Ingredients

• 1 quart strawberries (cleaned and cut)
• 1/2 cup sour cream or half and half
• 1/4 cup brown sugar

Instructions

1. Divide berries between 4 bowls
2. Top with sour cream and brown sugar (see note)

4. Lemon Souffle Cake

Gluten Free Lemon Sour Cream Souffle Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’10’, ’10 people’]

These light and fluffy Gluten-Free Lemon Sour Cream Soufflé Cakes are baked in individual white ramekins. They offer a delightful blend of tangy lemon flavor and creamy texture, making them a perfect treat for any occasion.

Ingredients

• 3/4 cup gluten free flour blend
• 3 large eggs
• 2 tablespoons unsalted butter (softened)
• 8 ounces sour cream
• 2/3 cup cane sugar
• 1 cup non-dairy or regular milk
• 5 tablespoons lemon juice
• dash salt
• 2 teaspoons lemon zest

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, add 2/3 cup cane sugar, 3/4 cup gluten free flour blend, and a dash salt. Whisk to blend.
3. Separate the egg whites from the egg yolks in separate bowls
4. In a medium-sized bowl, whisk 3 egg yolks with the melted 2 tablespoons unsalted butter.
5. In a medium-sized bowl, add 1 cup non-dairy or regular milk, 8 ounces sour cream, 5 tablespoons lemon juice, and 2 teaspoons lemon zest. Whisk.
6. Pour the lemon mixture into the egg yolk mixture and whisk.
7. In another large mixing bowl, add the 3 egg whites. Mix with a hand mixer on high speed until they form stiff white peaks. Gently fold this fluffy egg whites mixture into the lemon mixture.
8. Spray ramekins with coconut oil. Pour batter into each ramekin.
9. Fill a baking dish with hot water about 1 inch deep. This will prevent the cakes from cracking. Add the ramekins to this dish.
10. Bake for 30 minutes and check them. Mine cooked in small ramekins for 30 minutes, but readers who have used different gluten free flour blends have needed to cook these a little longer. When done, remove carefully from the oven so you don’t spill the hot water.
11. Cool then dust with powdered sugar, or top with fruit.

5. Garlic Chicken Soup

Romanian Sour Cream Garlic Chicken Soup (Radauteana) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [’10’, ’10 people’]

This Romanian garlic chicken soup is so savorish. A must try delicious, comfort chicken soup. Silky, smooth, fabulous.

Ingredients

• 4 large chicken thighs
• 1/2 chicken breast
• 1,25 cups (300g) high fat sour cream
• 2 egg yolks
• 2 large onions
• 4 carrots
• 2 large parsnips
• 1/2 medium celery root
• 1 parsley root
• fresh parsley
• salt, black peppercorns (to taste)
• 4-6 garlic cloves (+ more to taste)
• 4-5 tbsp white wine vinegar (+ more to taste)

Instructions

1. Put the meat to boil in cold water on medium-low heat. Skim the foam and let it simmer for 30-45 minutes. Add 1 tbsp salt and a pinch of black peppercorns.
2. While the chicken is cooking, prepare the veggies. Wash and peel the carrots, parsnips, root celery and root parsley. Cut all the root vegetables in large chunks. Cut the onions in half. Add them to the meat to cook together until the meat falls off the bones. That will take another 30-40 minutes.
3. Once the meat and vegetables are cooked, turn off the heat and take the veggies out on a large plate to cool a little so they can be chopped in small cubes. You may want to use only 3/4 of them. Ditch the onions. Take out of the fridge the sour cream and eggs to bring them to room temperature.
4. In a large bawl, take off the chicken and try to move quickly so the meat remain hydrated. Strain the soup to remove any particles left and place it back to the same pot. Then put 2-3 ladles of soup in the meat bawl while you work on shredding it with 2 forks. Get rid of the bones and skin.
5. Put the shredded meat and the chopped root vegetables back into the soup. Turn on the heat again and bring to boiling point for about 3-4 minutes so the flavors blend. Then tun off the heat and let the soup cool for about 10 minutes before you add the cream mixture.
6. Mix the sour cream and the egg yolks into a bawl. Gently add to this mixture 2-3 ladles (one at a time) of soup to dilute and temper the sour cream before adding it to the hot pot of soup. Whisk well after each addition to incorporate the liquid into the mixture.
7. Finally, add the sour cream mixture to the pot stirring continuously until well blended. Add the vinegar and grated garlic. Sprinkle with freshly chopped parsley and serve.

6. Sour Cream Donuts

Sour Cream Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Glaze (optional): 1/2 cup powdered sugar, 1–2 teaspoons milk

Instructions

1. 1. Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
2. 2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. 3. In another bowl, whisk sour cream, egg, melted butter, and vanilla until smooth.
4. 4. Combine wet and dry ingredients until just blended.
5. 5. Spoon batter into the donut cups, filling about 2/3 full.
6. 6. Bake 12–14 minutes, until the edges are light golden and a toothpick tests clean.
7. 7. Let cool briefly, then glaze if desired.

7. Fresas con Crema

Fresas con crema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Yield: [‘2’]

fresas con crema is the best summertime dessert. It’s sweet, refreshing and just plain delicious!

Ingredients

• 1 1/2 cup strawberries (chopped)
• 1/2 cup evaporated milk
• 1/3 cup sour cream
• 1/4 cup sweetened condensed milk
• 1/2 tbs Mexican vanilla (I use Molina)

Instructions

1. In a large bowl add the sweetened condensed milk, sour cream, and vanilla.
2. Stir well to make sure there are no lumps.
3. Slowly add in the evaporated milk while stirring.
4. Add in the strawberries. Stir.
5. Cover and chill in the refrigerator for half an hour.
6. Serve and enjoy!

8. Cabbage and Bacon Pasta

Creamy Cabbage Pasta Recipe with Bacon and Mustard is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 Servings’]

Simple northern European flavours star in this delicious and quick creamy bacon and cabbage pasta recipe.

Ingredients

• 175 g Tagliatelle Pasta (6oz )
• 6-7 Rashers Smoked Streaky Bacon (150g)
• 6-8 Leaves Savoy Cabbage (200g Use the outer, greener leaves)
• 100 g Sour Cream (⅓ Cup )
• 1 Tbsp Wholegrain Mustard
• 1 Tsp Fresh Thyme Leaves
• ½ Tsp Black Pepper
• Salt for Boiling Pasta ( teaspoons for a pan the size specified)

Instructions

1. Bring a 20cm or 8″ pan of well-salted water to a boil (I use 1½-2 teaspoons in a pan this size).
2. Heat a 30cm or 12″ frying pan (not nonstick if possible) over a medium heat, and when it is hot, add the bacon rashers and cook until crispy (10 minutes), flipping over halfway through.
3. Mix together the soured cream, mustard, thyme and black pepper in a small bowl.
4. When the water is boiling, add the cabbage leaves and blanch for 2 minutes, then remove and transfer to a bowl of cold water. Do not throw away the water!
5. Add the pasta to the boiling water and cook for 1 minute less than the instructions on the packet.
6. Remove the bacon, keeping the fat in the pan; the bacon will crisp up more as it cools a little.
7. Cut the tough centre vein from the cabbage leaves, then shred them and add it to the bacon fat over a medium heat, and toss for a minute or two.
8. Remove around 50ml (3 Tbsp) of water from the pasta pan and add it to the cabbage along with the sour cream mix, stir until combined.
9. By now, the pasta should be ready to drain. Reserve some more of the cooking liquid (around 75ml or 1/3 cup). Make sure you scrape off any bacon bits from the bottom of the pan.
10. Stir in the pasta, adding as much more pasta cooking water as is needed to form a nice creamy sauce.
11. Crumble the crispy bacon into the dish (reserving a little for garnish), have a taste and add more salt if required (it should not be), then serve immediately.

9. Mango Ice Cream

Easy Mango Ice Cream Recipe | No Churn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups ripe mango puree (about 2–3 mangoes, peeled and pitted)
• 2 cups heavy cream
• 1/2 cup sweetened condensed milk
• 1 teaspoon lime juice (optional)
• Pinch of salt

Instructions

1. 1. Puree the mango flesh until smooth.
2. 2. Whip the heavy cream to soft peaks.
3. 3. Fold in mango puree, condensed milk, lime juice, and salt until well combined.
4. 4. Transfer to a shallow container and freeze, stirring every 1–2 hours, until firm (about 4–6 hours).
5. 5. Scoop and serve.

10. Green Bean Casserole

Sour Cream Green Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 people’]

This sour cream green bean casserole is classic holiday comfort food at its finest! This green bean casserole uses fresh green beans and sour cream instead of cream of mushroom soup.

Ingredients

• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1/4 cup diced white onion
• 1 cup sour cream (use full fat sour cream for best results)
• 16 ounces fresh green beans (see notes for substitutions)
• 1 cup shredded cheddar cheese
• 1 cup shredded Parmesan cheese
• 1/4 cup crushed buttery crackers (such as Ritz)
• 1 cup crispy fried onions

Instructions

1. Preheat your oven to 350 degrees.
2. Next, wash and trim your green beans. If using frozen or canned green beans, see below for notes about substitutions.
3. Fill a large pot with water and add the green beans. Bring the water to boiling then reduce the heat down to medium. Cook them for about 5 to 7 minutes. Drain the beans in a colander.
4. Next, in a medium skillet add the two tablespoons of butter over medium heat. Once the butter has melted, add the onions and cook until they are transparent. Add in the flour, one tablespoon at a time while whisking.
5. Next, add in the salt, pepper, and garlic powder. Reduce the heat and stir in the sour cream.
6. Spray a 9 x 13 inch casserole dish with non-stick spray. Add your green beans in.
7. Cover the green beans with the sour cream mixture.
8. Top with cheddar and Parmesan cheese.
9. Add the crushed buttery crackers and crispy fried onions on top.
10. Bake for 20 to 25 minutes at 350 degrees or until the top is golden and the cheese is well melted.

11. Dijon Chicken

Copycat Cheddar’s Dijon Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This copycat Cheddar’s dijon chicken is a juicy and tender chicken recipe that is covered in a delicious dijon mushroom sauce.

Ingredients

• 3-4 large chicken breasts (boneless and skinless)
• salt and pepper (to taste (I used a pinch of each))
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil (or other neutral cooking oil)
• 8 ounces sliced white mushrooms
• 2 tablespoons butter (I used unsalted to control the amount of salt going in the recipe)
• 1/3 cup sour cream
• 2 tablespoons dijon mustard
• 2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1/4 cup water

Instructions

1. In a large skillet add the olive oil. Season the chicken with garlic powder, salt, and pepper.
2. Cook the chicken on medium heat until it is thoroughly cooked, about 4 to 5 minutes per side. A meat thermometer should read 165 degrees for the internal temperature.
3. Move the chicken to a plate. In the skillet (there is no need to clean it as it will add to the flavor) add the butter and mushrooms. Cook until they are browned. Set them aside with the chicken.
4. Add the sour cream, dijon mustard, Worcestershire sauce, honey, and water to the pan with the leftover sauce from the cooked mushrooms. Cook on high for just one minute and whisk well and then reduce the heat to a simmer.
5. Pour over the chicken and mushrooms. Serve over rice, if desired.

12. Sugar Cookies

Sour Cream Sugar Cookies with Cream Cheese Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 2

These delicious but easy sour cream sugar cookies with a cream cheese frosting are light and fluffy, and they are are perfect for cutting into fun shapes with cookie cutters! Topped with a delicious homemade cream cheese frosting, these cookies are perfecting for making and decorating with your children to share with others.

Ingredients

• 2 cups sugar
• 3 cubes butter (1 1/2 cups)
• 2 eggs
• 1 cup sour cream
• 2 tsp. vanilla
• 5 cups flour
• 3/4 tsp salt
• 2 tsp. baking soda
• 1 pack (8 oz) softened cream cheese
• 1/4 cup milk
• 5 cups of powdered sugar

Instructions

1. Cream together the sugar, 1 cup (2 cubes) butter, and eggs.
2. Add in sour cream and 1 tsp vanilla
3. Mix together
4. Slowly stir in flour, salt, and baking soda
5. Be careful not to over-beat!
6. Roll our onto a floured surface to 1/4″ thickness.
7. Cut into circles or use cookie cutters.
8. Bake at 425 degrees for 5 minutes. Allow to cool completely before decorating.
9. Beat together 1 cube butter and cream cheese
10. Add 1 tsp vanilla
11. Alternate adding powdered sugar and milk while beating
12. You need to alternate or else it will clump up
13. Keep on beating until smooth and at the desired texture
14. If mix is too runny, just add a bit of powdered sugar.  If it is too thick, add a tiny bit of milk.

13. Brownies

Sour Cream Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’16’, ’16 servings’]

These sour cream brownies make a delicious light brownie with so much moistness and flavor! Don’t skip the frosting either!

Ingredients

• 1 cup semi sweet chocolate chips, divided
• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• ⅔ cups all purpose flour
• ½ cup sour cream
• 2 teaspoons vanilla
• 3 tablespoons butter
• 3 tablespoons cocoa powder
• 1 ½ tablespons milk
• 1 teaspoon vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees. Line a 9 x 9 inch baking pan with parchment paper; set aside.
2. In a microwave safe bowl, melt ½ cup of chocolate chips and ½ cup of butter at 50% power until melted; about 90 seconds. Stir and set aside.
3. In a large bowl, use a handheld mixer to beat together the sugar and eggs until well combined and frothy. Mix in the cooled chocolate, flour, sour cream, and vanilla until combined. Fold in the remaining ½ cup of chocolate chips.
4. Pour the brownie mixture into the prepared baking pan. Bake for about 30 minutes or until the brownies start to pull away from the edge of the pan. Remove from oven and cool on rack before adding the frosting.
5. To make the frosting, microwave the butter and cocoa powder until the butter is melted. Whisk together and add in the vanilla and milk until well combined. Add in the powdered sugar and whisk until you get a thick frosting. Spread the frosting over the cooled brownies and cut into to squares.

14. Blintz Souffle with Blueberry Sauce

Blintz Soufflé Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’, ’12 servings’]

Blintz Souffle from Marlene Sorosky’s Year-Round Holiday Cookbook.

Ingredients

• 4 ounces unsalted butter (softened)
• ⅓ cup sugar (2.4 ounces)
• 6 large eggs (room temperature)
• 1½ cup sour cream
• ½ cup orange juice
• 1 cup flour (4 ounces)
• 2 teaspoons baking powder
• 8 ounces full fat cream cheese (cut into pieces)
• 16 ounces small curd cottage cheese
• 2 large egg yolks
• 2 Tablespoons sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350* F. Butter a 13″ x 9″ baking dish; set aside.

Blintz Batter

1. In a blender or food processor, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish.

Blintz Filling

1. In a food processor prepare blintz filling. Combine cream cheese, cottage cheese, egg yolks, sugar and vanilla extract. Mix until smooth.
2. Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with batter. Pour remaining batter over filling.
3. Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.
4. Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden.
5. Serve immediately with sour cream and Blueberry Syrup or assorted jams.

15. BLT Salad

Chopped BLT Salad with Creamy Dill Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Yield: [‘6’]

The BLT Sandwich, an all-American classic, is transformed into a salad. All the flavors of a BLT, bacon, lettuce and tomatoes in my homemade mayonnaise salad dressing, are in every bite of this refreshing chopped salad.

Ingredients

• 1/2 cup low fat mayonnaise
• 1/4 cup sour cream
• 2 Tablespoons chopped fresh chives
• 2 Tablespoons chopped fresh dill
• 2 Tablespoons apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 6 cups chopped lettuce
• 1 pint grape tomatoes, (halved lengthwise)
• 1/2 cup cooked crumbled bacon (or bacon bits)

Instructions Creamy Dill Salad Dressing

1. In small bowl combine mayonnaise, sour cream, chives, dill, vinegar, garlic powder and kosher salt. Stir until blended.

Salad

1. In large serving bowl toss chopped lettuce, tomatoes, bacon bits and half of salad dressing until evenly coated. Serve with remaining salad dressing.

16. Cranberry Bars

Sour Cream Cranberry Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’20’, ’20 squares’]

Sour Cream Cranberry Bars are the perfect recipe to make for the holiday season. They are fruity, sweet and tart, and ideal for sharing with your friends and family to bring the flavor of cranberry season to your table.

Ingredients

• 1 cup butter (softened)
• 1 cup brown sugar (packed)
• 2 cups quick cooking oats
• 1 ½ cups all-purpose flour
• 1 cup sour cream
• ¾ cup granulated sugar
• 1 ½ cups dried cranberries
• 2 cups fresh cranberries
• 1 egg
• 2 tablespoons all-purpose flour
• 2 teaspoon fresh lemon juice
• 1 lemon (zested)

Instructions

1. Preheat oven to 350°F.
2. Cream together butter and brown sugar. Add oats and flour and mix until well combined.
3. Set aside 1 ½ cups of oat mixture for topping. Press the remaining mixture into an ungreased 9×13 pan. Bake 12 minutes.
4. Meanwhile, combine sugar, sour cream, cranberries, egg, flour, lemon zest and 2 teaspoons lemon juice in a small bowl.
5. Spread over crust. Sprinkle with reserved topping. Bake an additional 23-26 minutes or until lightly browned. Cool completely and cut into squares.

17. Chicken Curry

Instant Pot Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT60M · Yield: [‘4’, ‘4 – 6’]

Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.

Ingredients

• 1.5 – 2 pounds (700g) chicken drumsticks or thighs
• 1 cup (250ml) unsalted chicken stock
• 3 tablespoons (24g) curry powder ((try to use High Quality curry powder))
• 2 tablespoons (30g) ghee ((or unsalted butter or olive oil))
• 1.5 tablespoon (22.5ml) regular soy sauce
• 2 (405g) medium carrots (, cut into chunks)
• 2 (510g) russet potatoes (, cut into quarters)
• 1 (130g) medium onion (, diced)
• 8 cloves (29g) garlic (, minced)
• 1 tablespoon (15g) ginger (, minced)
• ½ – 1 teaspoon (1.4g – 2.8g) cayenne pepper
• 2 tablespoons (30g) tomato paste
• ¼ cup (63ml) – ½ cup (125ml) coconut milk ((optional))

Instructions

1. Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
2. Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
3. Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ – 1 tsp (1.4g – 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
4. Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
5. Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
6. Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with “Saute More” function. Mix in ¼ cup (63ml) – ½ cup (125ml) coconut milk.
7. Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 – 2 large pinches of salt.
8. Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~

18. Creamy Bacon and Tomato Pasta Salad

Creamy Bacon and Tomato Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) pasta (rotini or fusilli)
• 4 slices bacon, cooked until crisp and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup mozzarella, diced or mozzarella pearls
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons grated Parmesan
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chopped parsley or dill for garnish

Instructions

1. 1. Cook pasta in salted boiling water until al dente. Drain and cool.
2. 2. In a skillet, cook bacon until crisp; drain on paper towels.
3. 3. In a small bowl, whisk mayonnaise, sour cream, Parmesan, lemon juice, garlic powder, salt, and pepper.
4. 4. Toss cooled pasta with dressing until evenly coated.
5. 5. Fold in bacon, tomatoes, and mozzarella.
6. 6. Chill 20–30 minutes to let flavors meld.
7. 7. Garnish with fresh herbs and serve.

19. Peppermint Mocha Bread

Peppermint Mocha Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 2 tablespoons cocoa powder
• 1/2 teaspoon peppermint extract
• 1/2 cup chocolate chips
• Glaze: 1/2 cup powdered sugar, 1–2 tablespoons milk, 1/4 teaspoon peppermint extract

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease a small loaf pan.
2. 2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. 3. In another bowl, whisk milk, melted butter, egg, peppermint extract, and cocoa powder.
4. 4. Combine wet and dry ingredients until just blended; fold in chocolate chips.
5. 5. Pour batter into the pan and smooth the top.
6. 6. Bake 20–25 minutes, or until a toothpick tests clean.
7. 7. Cool and drizzle with peppermint glaze.

20. Baked Keto Salmon

Keto Salmon with Dill Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This Keto Salmon with Dill Sauce is a light and fresh keto option for the whole family!

Ingredients

• 2 Tbsp Oil
• 4 Salmon Filets
• 1/3 Cup Sour Cream
• 1/3 Cup Mayonnaise (or another 1/3 cup Sour Cream if you prefer)
• 1 teaspoon Garlic
• 1/2 teaspoon English-style Mustard
• 3 Tablespoon Fresh Dill (or 2 tsp dried)
• Salt and Pepper (to taste)
• Zest and Juice of one Lemon (approximately 2 Tbsp)

Instructions

1. Preheat oven to 350°F.
2. Grease a large casserole dish and place the salmon fillets inside, spacing them out as much as possible.
3. Season the salmon with salt and pepper, to your liking.
4. Bake salmon for 20 minutes or until the proteins (the white stuff) begins to come to the surface and the filets flake easily with a fork.
5. While salmon bakes, prepare your lemon-dill sauce. In a small mixing bowl, whisk together the sour cream, mayonnaise, garlic, lemon zest, lemon juice, mustard, and fresh dill.
6. When the salmon is finished baking, remove carefully from the casserole dish and serve with 2-3 Tablespoons of sauce.

21. Keto Wedge Salad

Keto Wedge Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Crisp lettuce, savory bacon, and creamy homemade blue cheese dressing make this Keto Wedge Salad a restaurant worthy dish. Even better, it’s low carb and easy to make at home!

Ingredients

• 1 head iceberg lettuce (quartered)
• 4 slices bacon (chopped)
• Green onions (optional garnish)
• Blue cheese dressing ((from recipe))
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon apple cider vinegar
• 1 oz blue cheese crumbles

Instructions

1. Combine dressing ingredients in a large bowl and mix together until smooth.
2. Cut the iceberg into 4 quarters, lengthwise. Place one wedge on each plate.
3. Spoon 2-4 Tablespoons of the blue cheese dressing onto each lettuce wedge, as desired.
4. Finish with chopped bacon, green onions, and/or blue cheese crumbles.

22. Classic Macaroni Salad

Classic Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [’16’, ’16 cups’]

This macaroni salad is a delicious make-ahead side dish that serves a crowd. It’s perfect for potlucks, picnics and summer cookouts!

Ingredients

• 1 pound macaroni pasta (elbow noodles)
• ¾ cup chopped red onion
• 1 large red bell pepper (seeded, cored and chopped)
• 1 cup chopped celery
• 1 cup frozen peas (thawed)
• 1 ½ cups mayonnaise (low fat can be used)
• ¼ cup sour cream (low fat can be used)
• 1 tablespoon prepared Dijon mustard
• 3 tablespoons granulated white sugar
• ¼ cup white vinegar
• 1 teaspoon salt (more or less, to taste)
• ¼ teaspoon black pepper (more or less, to taste)
• 3 tablespoons sweet pickle relish

Instructions

1. Cook pasta according to package directions. Drain in a colander and rinse well with cold water until all of the pasta is cooled.
2. Whisk together mayonnaise, sour cream, mustard, sugar, vinegar, salt, pepper and relish in a medium bowl. *
3. Toss together cooked pasta, red onion, bell pepper, celery and peas in a large bowl. Drizzle with dressing and stir to coat as evenly as possible. Season with additional salt and pepper, if desired.
4. Cover and refrigerate for at least 1 hour before serving. Stir again before serving.

23. Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Dill Pickle Pasta Salad is literally my favorite pasta salad ever! In this creamy pasta salad recipe, dill pickles play a starring role and add tons of flavor and crunch! This recipe is even better when it’s made ahead of time making it the perfect potluck dish!

Ingredients

• ½ pound medium shells (about 3 cups)
• ¾ cup sliced pickles
• ⅔ cup diced cheddar cheese
• 3 tablespoons minced white onion
• 2 tablespoons chopped fresh dill
• ½ cup dill pickle juice
• ⅔ cup mayonnaise
• ⅓ cup sour cream
• ⅛ teaspoon cayenne pepper
• 4 tablespoons dill pickle juice
• salt and black pepper (to taste)

Instructions

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.
2. Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
3. Combine all dressing ingredients in a small bowl and mix well.
4. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

24. Funfetti Cinnamon Rolls

Funfetti Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT620M · Yield: [’12’, ’12 cinnamon rolls’]

These Funfetti Cinnamon Rolls are soft, gooey, super cinnamony, and topped with a cream cheese glaze! They’re also all dressed up for any occasion with lots of rainbow sprinkles! Note that the dough proofs in the refrigerator overnight (8-24 hours) for best flavor, so make sure to leave yourself time!

Ingredients

• 1 cup sour cream
• 6 Tbsp unsalted butter
• 1 tsp salt
• ¼ cup sugar ((+1 tsp sugar to activate yeast))
• ⅓ cup water, warm ((100°F-110°F))
• 2¼ tsp yeast ((1 envelope))
• 2 eggs
• 4 cups flour
• ¼ cup rainbow sprinkles
• 1½ cups brown sugar, packed
• ½ cup unsalted butter, at room temperature ((1 stick))
• 3 Tbsp ground cinnamon
• 4 oz cream cheese, at room temperature
• ¼ cup unsalted butter, at room temperature ((½ stick))
• 1 tsp vanilla extract
• 1 cup powdered sugar, sifted

Instructions For Dough:

1. In a small saucepan, combine sour cream, butter, salt, and ¼ cup sugar. Warm mixture over medium-low heat just until the butter melts. Remove from the heat, and set aside to cool to 110°F-115°F, about 10 minutes.
2. In a small bowl, combine the warm water, yeast, and 1 teaspoon sugar. Set aside until foamy, about 5 minutes.
3. Combine sour cream mixture, yeast mixture, and eggs in the bowl of a stand mixer. Using the dough hook attachment on medium-low speed, gradually add the flour until a soft dough forms. Add the sprinkles and mix just to incorporate, being careful not to overmix and smash all the sprinkles. The dough will pull away from the sides of the bowl, but will still stick to the bottom.
4. Turn the dough out onto a floured work surface and knead until dough is smooth and elastic, about 10 minutes. Try to add as little flour as possible while kneading.
5. Place the dough in a greased bowl, turning the dough over to grease the top. Cover the bowl and refrigerate the dough overnight (8-24 hours).
6. After refrigerating, turn the dough out onto a lightly floured work surface and roll into a 20″x16″ rectangle. Introduce as little additional flour as possible. Alternatively, you can roll the dough out on a nonstick pastry mat (see note).

For Filling:

1. Combine all filling ingredients in the bowl of a stand mixer. Mix until thoroughly combined, scraping down the sides of the bowl as needed.

Assembly/Baking:

1. Spread the filling mixture over the dough evenly, leaving a 1″ border on the long sides with no filling.
2. Roll the dough up from a long edge. Trim rough ends, if necessary, and discard. Using a thin, serrated knife, cut the roll into 12 equal pieces.
3. Place the cut pieces in a greased 9″x13″ pan. Cover the pan and let the rolls rise until doubled, about 1-1½ hours.
4. Preheat oven to 350°F. Bake cinnamon rolls about 20 minutes, or until the tops are golden.

For Glaze:

1. Combine all glaze ingredients in a microwave safe bowl. Stir to combine. Microwave briefly until mixture is smooth and pourable. Pour over cinnamon rolls, and garnish with additional rainbow sprinkles, if desired.Enjoy!

25. Chicken Enchiladas

Homemade Sour Cream Enchilada Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

These from-scratch sour cream enchiladas have a heavenly sauce and will leave you feeling like your kitchen is the best tex mex restaurant in town!

Ingredients

• 1/4 c. butter
• 1/4 c. flour
• 2 garlic cloves (minced)
• 16 oz. chicken stock
• 1 c. sour cream
• 4 oz. can green chiles
• 1 t. fresh lemon or lime juice
• 1 1/2 c. Monterey jack cheese
• 12-15 corn tortillas
• 4 c. shredded chicken for enchiladas
• Garnish with fresh chopped cilantro or green onions

Instructions

1. Click here for my tutorial on Boiled Chicken For Enchiladas
2. Preheat the oven to 350 degrees.

Sour Cream Enchiladas Sauce Recipe

1. Melt butter in a medium saucepan over medium heat, add in the minced garlic, and stir well. Cook 30 seconds.
2. Whisk in the flour to make a roux.
3. When the flour is fully incorporated into the butter, slowly whisk in the chicken stock and raise the heat to medium high. Bring the sauce to a simmer and stir well with a spatula until it thickens. Simmer about 1 minute.
4. Reduce the heat and add in the sour cream, season with salt and lemon or lime juice. Add the green chiles and stir well. Add 1/2 cup of Monterrey jack cheese and whisk into the mixture.
5. Taste for seasoning and set aside until you are ready to pour onto the enchiladas.

To Prepare the Corn Tortillas

1. In a large skillet, heat 2 T oil over low heat.
2. Place a corn tortilla into the oil and warm for 5 seconds, flip and heat the other side in the oil. Using tongs, remove the hot corn tortilla to a plate lined with a paper towel to drain any excess grease off.
3. Repeat with the remaining corn tortillas and they will be pliable for rolling into enchiladas. Keep covered with a cloth until ready to roll.

How To Make the Sour Cream Chicken Enchiladas

1. Prepare a large 9 x 13 casserole dish for the enchiladas and gather all of your ingredients. Pour a small amount of enchilada sauce into the casserole dish and swirl around so the rolled enchiladas won’t stick.
2. Lay out one corn tortilla and fill it with 2 tablespoons of chicken filling. Roll up and place seam-side down into the casserole dish.
3. Repeat with the remaining corn tortillas until the casserole dish is full. Pour the sauce over them. Top with remaining Monterey jack cheese.
4. Bake the enchiladas at 350 degrees for 30 minutes or until hot and bubbly.

26. Creamy Beef and Mushroom Pasta

Gluten Free Creamy Beef and Mushroom Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’, ‘5 servings’]

Ground beef, frozen mushrooms, and a rich cream sauce made with both sour cream and cream cheese tossed with gluten free egg tagliatelle. This gluten free creamy beef and mushroom pasta tastes like a simplified stroganoff and comes together in just 25 minutes with simple pantry ingredients.

Ingredients

• 1 pound Ground Beef
• 1 medium Yellow Onion, chopped
• 2 Tbsp. Minced Garlic
• 10 ounce bag Frozen Mushrooms
• 1 tsp. Sea Salt
• 1 Tbsp. Dried Parsley
• 1 tsp. Dried Sage
• 1/2 tsp. Coarse Ground Black Pepper
• 1/2 tsp. Dried Oregano
• 1 Tbsp. Gluten Free Worcestershire Sauce
• 1/2 cup Sour Cream
• 4 ounces Cream Cheese, chopped into small chunks
• 9 ounce box Gluten Free Jovial Brown Rice Egg Tagliatelle

Instructions

1. In a large stock pot boil water and cook the pasta according to the instructions on the box.
2. While the pasta is cooking in a large deep sided skillet over medium heat brown the ground beef. Add the onion, garlic and mushrooms and cook until softened.
3. Add the salt, parsley, sage, pepper, oregano, Worcestershire sauce, sour cream and cream cheese to the beef mixture. Stir the ingredients together letting the cream cheese melt into the mixture.
4. When the pasta is done, drain reserving one cup of liquid.
5. Add the pasta to the sauce mixture and stir to coat. If the sauce is too thick add some of the reserved pasta liquid until the sauce is to your desired consistency.
6. If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

27. Ensalada de Pollo

Ensalada de Pollo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked, shredded chicken
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup black beans, rinsed (optional)
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/3 cup mayonnaise
• 1 tablespoon lime juice
• Salt and pepper to taste
• Lettuce leaves or tortillas for serving

Instructions

1. 1. In a large bowl, combine chicken, avocado, tomatoes, beans, onion, and cilantro.
2. 2. In a small bowl, whisk mayonnaise, lime juice, salt, and pepper.
3. 3. Toss salad with the dressing until coated.
4. 4. Serve in lettuce cups or as a filling for tortillas.

28. Rajas con Crema

Rajas con Crema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 poblano peppers, roasted, peeled, and sliced
• 1 tablespoon vegetable oil
• 1/2 cup crema (or sour cream)
• 1/4 cup shredded cheese (Oaxaca or Monterey Jack)
• 1/4 teaspoon ground cumin
• Salt to taste
• 1/4 cup thinly sliced onion (optional)

Instructions

1. 1. Roast peppers over a flame or under the broiler until blistered; steam 10 minutes and peel.
2. 2. Slice peppers into strips; set aside.
3. 3. In a skillet, heat oil and sauté onion until translucent.
4. 4. Add peppers and cumin; season with salt and toss to coat.
5. 5. Stir in crema and heat just until warmed through.
6. 6. Top with shredded cheese and melt slightly before serving; serve with warm tortillas or rice.

29. Creamy Chipotle Chicken

Creamy Chipotle Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Yield: [‘3’]

Tender flavorful chicken in a delicious creamy chipotle sauce.

Ingredients

• 1 lb chicken breast tenderloin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 4 oz cream cheese (softened)
• 1/2 cup sour cream
• 1/2 cup tomato sauce
• 5 chipotle peppers in adobo (plus 4 tsp of the sauce)
• 1 garlic clove
• 1/4 piece of white onion
• 1/3 cup milk
• 1 tsp chicken bouillon
• 2 tbs vegetable oil

Instructions

1. Put the chicken in a bowl and season with the garlic powder, onion powder, black pepper and salt. Make sure the chicken is evenly coated. Set aside.
2. Put the cream cheese, sour cream, tomato sauce, chipotle peppers and sauce, garlic clove, onion piece, milk and chicken bouillon in the blender.
3. Blend for 1-2 minutes or until smooth. Set the sauce aside.
4. In a skillet over medium heat add the vegetable oil. Once hot add the chicken. Cook the chicken for 5 minutes.
5. Flip the chicken and cook for 5 more minutes.
6. Pour the sauce into the skillet. Stir, then cover the skillet. Reduce heat to medium low and continue to cook for 3 minutes.
7. Remove skillet from heat and let cool before serving.

30. Pound Cake

Sour Cream Pound Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H20M · Total: PT1H40M · Yield: 10

A dense, classic vanilla pound cake. Perfect served with berries and cream.

Ingredients

• ½ lb (2 sticks) of butter, at room temperature
• 3 cups sugar
• 1 cup sour cream, at room temperature
• 3 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 large eggs, at room temperature
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 1½ cups powdered sugar, sifted
• ½ teaspoon vanilla
• Hot water

Instructions

1. Preheat oven to 325°.
2. Grease and flour standard Bundt pan (or use Baker’s Joy).
3. In a large mixing bowl, combine and cream the butter, and sugar, then mix in the sour cream.
4. Sift the baking soda, salt, and flour together.
5. Add the sifted flour to the creamed mixture alternating with eggs, beating in each egg one at a time.
6. Add the vanilla and almond and pour the mixture into the prepared pan. Bake for 1 hour and 20 minutes. Let cool for 10 minutes on a rack, then invert and release from the pan.
7. If you’d like to add the glaze, make it while the cake is cooling in the pan.
8. Add water to the powdered sugar and vanilla until it’s thin enough to brush on and soak into the cake a bit. Brush on the warm cake. Or simply dust the with powdered sugar.

31. Blackberry Cream Cheese Coffee Cake

Blackberry Cream Cheese Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1/2 cup milk
• 1 egg
• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 1 cup blackberries (fresh or thawed frozen)

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease an 8-inch square pan.
2. 2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, egg, and melted butter.
4. 4. Combine wet and dry ingredients to form a thick batter.
5. 5. In a separate bowl, beat cream cheese with powdered sugar and vanilla until smooth.
6. 6. Drop spoonfuls of cream cheese onto the batter, then scatter blackberries on top and gently swirl.
7. 7. Bake 25–30 minutes, until a toothpick tests clean.
8. 8. Cool and, if desired, dust with a pinch of powdered sugar.

32. Hashbrown Casserole

Cracker Barrel Hashbrown Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [’10’, ’10 servings’]

This Cracker Barrel hashbrown casserole is a savory, flavorful side dish that will satisfy your need for some delicious comfort food. With just a few simple ingredients and steps, you’ll bring the taste of Cracker Barrel into your kitchen. This easy-to-make casserole is ideal for family gatherings, potlucks, or a comforting meal any day of the week.

Ingredients

• 2 lbs frozen shredded hashbrowns ((thawed, 32 ounce package))
• ½ cup melted butter
• 10.5 oz cream of chicken soup ((or cream of cheddar soup))
• 2 cups sour cream
• ½ cup onion ((finely chopped))
• 2 cups Colby cheese ((grated, divided into 2 portions of 1 ½ cup portion and ½ cup))
• ¼ tsp ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with non-stick cooking spray or cooking oil.
2. Combine the 2 lbs frozen shredded hashbrowns, ½ cup melted butter, 10.5 oz cream of chicken soup, 2 cups sour cream, ½ cup onion, the first 1 ½ cups of the 2 cups Colby cheese, and ¼ tsp ground black pepper in a large mixing bowl. Mix gently until well distributed.
3. Transfer the hashbrown mixture into your prepared baking dish and then sprinkle the remaining ½ cup portion of Colby cheese over the top.
4. Bake at 350°F (175°C) for 45-55 minutes or until the casserole is bubbling around the edges and your cheese is lightly browned. Remove from the oven and serve immediately.

33. Strawberry Fluff

Strawberry Fluff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup whipped cream or whipped topping
• 1/2 cup crushed pineapple, drained
• 1 cup mini marshmallows
• 1 tablespoon lemon juice

Instructions

1. 1. Whip cream to soft peaks.
2. 2. Gently fold in strawberries, pineapple, and marshmallows.
3. 3. Stir in lemon juice and mix until just combined.
4. 4. Chill 15–30 minutes to set slightly, then serve.

34. Carrot Leek Soup

Carrot Leek Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Carrots and leeks simmer together in chicken broth for a simple, nourishing soup. Fresh thyme gives the soup a delicate herbal note while sour cream, added just at the very end of cooking, delivers a lovely creaminess and pleasant acidic note.

Ingredients

• 2 tablespoons ghee
• 3 medium leeks ((white and light green parts only, sliced thin))
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fine sea salt
• 4 ribs celery ((chopped coarsely))
• 2 pounds carrots ((peeled and chopped coarsely))
• 5 cups chicken broth
• 1 cup sour cream

Instructions

1. Melt the ghee in the bottom of a Dutch oven or heavy stock pot over medium heat, and then drop in the leeks and thyme leaves. Sprinkle them with salt, stir, and then cover the pot. Allow the leeks to sweat in the hot fat about 5 minutes, or until they begin to turn tender.
2. Dump the celery and carrots into the pot, and then pour in the chicken broth. Increase the heat to medium-high. When the contents of the pot reach a boil, turn down the heat to medium, and simmer, covered, about 25 minutes or until the vegetables are fall-apart tender.
3. Turn off the heat, and then stir in the sour cream. Puree with an immersion blender until perfectly smooth, and then ladle into bowls to serve hot. Store any leftovers in a sealed container in the fridge for up to 5 days.

35. Instant Pot Chicken Briyani

Instant Pot Chicken Biryani is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT50M · Yield: [‘6’, ‘6 – 8’]

Learn how to cook Instant Pot Chicken Biryani (Pressure Cooker Chicken Biryani)! This popular Indian Chicken and Rice is so tasty, flavorful & comforting to eat. Quick & easy one pot meal you can make even on a busy night!

Ingredients

• 4 (736g) chicken thighs ((or chicken drumsticks))
• 2 cups (420g) basmati rice
• 1 (220g) onion (, sliced)
• 6 cloves (26g) garlic (, minced)
• 1.5 tablespoon (22.5ml) regular soy sauce
• 2 cups (500ml) unsalted chicken stock
• 2 tablespoons (30g) ghee or unsalted butter
• 2 teaspoons (9g) garam masala
• 1 teaspoon (3g) turmeric
• 3 cloves
• 3 (0.75g) bay leaves
• 1 (1.5g) star anise
• 6 (1.8g) green cardamom pods
• ½ teaspoon (3g) fine salt
• ¼ – ½ teaspoon cayenne pepper (if you enjoy spicy) ((Optional))
• Chopped cilantro

Instructions

1. Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until it says “HOT” on the screen (~8 mins). Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Pat dry chicken with paper towel, then season one side of chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 5 minutes. Season the other side of chicken with salt and black pepper, then flip & brown this side for 5 minutes. Set aside the browned chicken.
2. Saute Onions & Spices: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in 2 tsp (9g) garam masala, 1 tsp (3g) turmeric, 3 cloves, 3 (0.75g) bay leaves, 1 (1.5g) star anise, 6 (1.8g) green cardamom pods, and garlic, then saute for another minute. *Optional: add in ¼ – ½ teaspoon cayenne pepper to add spiciness.
3. Deglaze Instant Pot & Add Soy Sauce: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Ensure to deglaze really well for this recipe. Add in ½ teaspoon (3g) fine salt and 1.5 tbsp (22.5ml) regular soy sauce. Give it a quick mix.
4. Pressure Cook Chicken Biryani: Add the browned chicken with all its juice back to the Instant Pot, then add in the well drained rice. *Pro Tip: Ensure to add in the chicken first, then the rice on top to avoid the “Burn” error. Pour in 1½ cup (375ml) unsalted chicken stock. Ensure all the rice is fully submerged in the stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.-Chicken Thighs: Pressure Cook at High Pressure 7 minutes + Natural Release 10 minutes-Chicken Drumsticks: Pressure Cook at High Pressure 8 minutes + Natural Release 10 minutesAfter 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position. Open the lid carefully.
5. Fluff & Season: Fluff the chicken and rice with a wooden spoon. Taste the chicken biryani, then adjust the seasoning accordingly. *Pro Tip: For reference, add roughly 1 – 2 pinches of salt to open up the flavors & season the dish properly.
6. Serve: Garnish biryani with chopped cilantro, and serve it steaming hot. Enjoy this tasty Chicken Biryani~

36. Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT180M · Yield: [’12’, ’12 slices’]

Strawberry Crunch Cheesecake: Inspired by strawberry crunch ice cream bars, this cheesecake has a sweet, crunchy, delicious crumble topping that sets it apart from other cheesecakes!

Ingredients

• 4 – 8 ounce blocks of cream cheese (room temperature)
• 4 large eggs
• ½ cup sour cream
• ½ teaspoon vanilla extract
• 1 cup white sugar
• 1 ½ cups vanilla wafer cookies* (finely crumbled)
• ½ cup unsalted butter (melted)
• 1 tablespoon strawberry Jell-O powder
• ⅓ cup strawberry preserves
• 1 ½ vanilla wafer cookies* (roughly crumbled)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and fill a cookie sheet with ¼ inch of water. Spray just the bottom of a 9″ springform pan with cooking spray (otherwise your cheesecake crust may stick to the pan).
2. In a large bowl or the bowl of a stand mixer, whip all 32 ounces cream cheese until it is soft and smooth (if using a stand mixer, use the paddle attachment and start on a low speed, slowly moving to high speed). This will take 3-5 minutes depending on the temperature of your cream cheese.
3. Add in the 4 eggs, ½ cup sour cream, and ½ teaspoon vanilla extract and whisk until the ingredients are well combined and smooth.
4. Add in the cup of sugar and whisk again until it is fully incorporate into the cheesecake batter.
5. In a separate mixing bowl, combine the melted butter and the finely crumbled vanilla wafers (or golden Oreo cookie crumbles) until a sandy mixture forms.
6. Spread the cookie mixture into the bottom of a 9-inch spring form pan. Use a cup to press the crust down firmly.
7. Pour the cream cheese filling on top of the vanilla wafer crust (or golden Oreo crust) and place the springform pan onto your baking sheet that has ¼ inch of water in it.Tip: Place some aluminum foil under the bottom of the springform pan and up the edges a little bit to help keep the water from seeping into the pan while you bake strawberry cheesecake.
8. Bake the cheesecake for 50 minutes (or until the middle is only slightly jiggly).
9. Allow the cheesecake to cool for 1 hour on the counter and then allow it to cool for another hour in the fridge.
10. Once the cheesecake has cooled, prepare your strawberry topping by combining the strawberry preserves, strawberry powder, and the course crumbs of either your vanilla wafer or golden Oreo cookies.
11. Sprinkle the crumble over the top of the cake, serve, and enjoy your delicious dessert!

37. Chocolate Pound Cake

Chocolate Sour Cream Pound Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’, ’12 slices’]

This chocolate sour cream pound cake is moist, and chocolaty, and is topped with a silky smooth chocolate ganache.

Ingredients

• 1 cup Butter (room temp, unsalted)
• 4 Eggs
• 1 1/2 cups Granulated sugar
• 1 tsp Vanilla extract
• 2/3 cup Sour cream (or greek yogurt)
• 1 tsp Espresso powder
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 cup Dutch cocoa powder
• 1 1/2 cups Flour
• 1/2 tsp Kosher salt
• 1/2 cup Buttermilk
• 3.5 oz Dark chocolate (or semisweet)
• 3.5 oz Heavy cream

Instructions

1. Preheat the oven to 180c (350f) and prepare a loaf pan with parchment paper.
2. Add the soft butter, sugar, salt, and vanilla extract, into a large mixing bowl, and cream it with an electric hand mixer for 2-3 minutes or until it’s light in color.
3. Add the buttermilk, sour cream, and eggs, and mix until well combined. Sift the cocoa powder, and mix until well combined.
4. Add the flour, baking powder, and baking soda, and mix until the mixture is just combined and there are no lumps of flour visible.
5. Pour the batter into a parchment paper-lined loaf pan and smooth the batter with an offset spatula.
6. Bake in a 180c (350f) preheated oven for 55-65 minutes or until a toothpick inserted into the cake comes out clean.
7. Remove the cake from the oven and let it cool to room temperature.

Make the chocolate ganache

1. Pour the cream into a saucepan and heat it over medium heat until it begins to simmer gently. Be careful not to let it boil over.
2. While the cream is heating, chop your chocolate into small pieces. This helps it melt evenly.
3. Once the cream is hot, pour it over the chopped chocolate in a heatproof bowl. Let it sit for about 5 minutes without stirring to allow the heat from the cream to melt the chocolate.
4. After letting it sit, gently stir with a whisk or spatula until you have a smooth, glossy mixture.
5. Pour the chocolate ganache over the cooled cake and spread it evenly with an offset spatula. Serve and enjoy.

38. Slow Cooker Taco Pasta

Slow Cooker Taco Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Yield: [‘8’, ‘8 servings’]

Slow cooker taco pasta combines the taco flavors you love with the smooth, satisfying chewiness of a pasta dish. Tangy, flavorful and just plain yummy ground taco beef and perfect pasta all together under a gooey blanket of cheese. This one is a real crowd pleaser.

Ingredients

• 1.5 – 2 lbs lean ground beef or turkey (beef need to be browned in advance)
• 1 15 oz can corn (drained)
• 1 15 oz can diced tomatoes
• 1 green pepper (diced)
• 1 small onion (chopped)
• 1 7oz can diced green chiles (heat level of your choice)
• ⅓ cup taco seasoning (store bought or homemade)
• 1-2 cups sour cream (optional)
• 1 12 oz box rotini pasta (I used tri-color)
• 1-2 cups shredded cheddar cheese or Mexican blend cheese
• non-stick spray of choice

Instructions

1. spray inside of slow cooker with non-stick spray of choice.
2. add cooked ground beef (or raw ground turkey) to slow cooker
3. all add remaining ingredients other than pasta, sour cream, and shredded cheese to slow cooker and stir to combine
4. cover and cook on low for 4-6 hours.
5. cook pasta according to al dente instructions on package and set aside.
6. 15 minutes prior to serving, stir sour cream and pasta into ingredients in your slow cooker
7. sprinkle shredded cheese over the top of the mixture and replace cover on top
8. Serve once cheese on top has melted and enjoy!!

39. Peach Cake

Sour Cream Peach Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [’16’, ’16 servings’]

Sour cream peach cake – take this season’s best fresh peaches and bake the easiest, most delicious cake perfect with your morning coffee or for afternoon snacking.

Ingredients

• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature)
• 3/4 cup granulated sugar
• 2 pcs large eggs (room temperature)
• 10 oz sour cream
• 1 tsp vanilla
• 3-4 pcs ripe peaches (peeled, pitted and diced into 1-inch pieces)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 350F. Line a 9×9 inch baking pan with parchment paper with slight overhang on each side. Set aside.
2. In a large bowl, sift 2 cups flour, 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp salt. Set aside.
3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment on med/high speed, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy (about 5 minutes).
4. Switch the speed to low and add the eggs one at a time until combined. Proceed to add the sour cream and vanilla extract and beat until smooth and incorporated.
5. Gradually add your flour mixture into your batter and stir just until combined.
6. Fold in the diced peaches and transfer the batter into your prepared pan. Smoothen the top with a spatula.
7. In a small bowl, stir 1/4 cup granulated sugar with 1 tsp cinnamon and sprinkle this mixture on top of your cake until completely covered. You don’t need to use up all the cinnamon sugar mixture.
8. Bake for 45 minutes or until a toothpick inserted in the centre comes out clean.
9. Best served warm.

40. Creamy Potatoes

Potatoes in Sour Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT16M · Total: PT26M · Yield: [‘6’, ‘6 servings’]

Potatoes in Sour Cream Sauce – Tender boiled potatoes are mixed in a velvety sour cream sauce to make a quick, easy and delicious side dish.

Ingredients

• 1 1/2 pounds creamer potatoes
• 2 tablespoons butter
• 1/4 cup chopped onion
• 2 tablespoons flour
• 1 cup milk
• 1 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar

Instructions

1. Wash potatoes and cut into eighths.
2. Put potatoes in a medium sauce pan and cover about an inch with cold water, bring to a boil over high heat, reduce heat and cook stirring occasionally until fork tender; about 13 – 15 minutes.
3. When the potatoes have cooked for 7 – 8 minutes melt the butter in a large skillet over medium heat. Add the onion and cook until they start to brown, about 3 – 5 minutes, stirring occasionally. Add flour and cook for about 1 minute, stirring constantly. Add milk and cook until thick and bubbly, stirring constantly. Remove from heat and add sour cream, salt, pepper and sugar.
4. Drain potatoes and keep warm if the sauce isn’t done yet. Over medium – low heat add potatoes to the sauce and stir until combined.

41. Zucchini and Yellow Squash Casserole

Squash Casserole with Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [’12’, ’12 people’]

This cheesy squash casserole with stuffing is a comforting, crowd-pleasing side dish perfect for summer or the holidays. Tender zucchini and yellow squash are steamed and mixed with a creamy combination of sour cream, cream of celery soup, and melted cheese. The casserole is topped with buttery, golden stuffing for a crispy, flavorful finish that makes these healthy vegetables a little naughty.

Ingredients

• 10 small zucchini and yellow squash
• 1 can cream of celery soup (10.5 oz)
• 1 cup sour cream
• 1 pkg Pepperidge farm herb stuffing (8 oz)
• 2 cups shredded cheddar cheese
• 2 sticks butter

Instructions

1. Preheat oven to 350° F.
2. Wash the zucchini and yellow squash in cold water, then dry. Slice off the ends (stem and blossom) of each zucchini and squash and discard. Slice the remaining zucchini and squash into 1/2″ rounds.
3. Fill large stock pot with 3″of water.
4. Place an expandable steamer basket in the stock pot. The water line should be below the steamer basket.
5. Place zucchini and squash rounds in the steam basket.
6. Cover the pot and steam zucchini and squash for 10 minutes. You will see the centers begin to turn opaque (shiny and transparent).
7. After the zucchini and squash are steamed strain them in a colander.
8. Place the steamed zucchini and squash in an ungreased 9″ x 13″ baking dish.
9. Sprinkle the shedded cheese over the zucchini and squash and toss gently. You will see the cheese begin to melt over the hot zucchini and squash.
10. In a separate bowl mix together the cream of celery soup and the sour cream.
11. Add the soup and sour cream mixture to the zucchini and squash, stir to coat the vegetables.
12. In the microwave or on the stove top melt the butter.
13. Place the dry stuffing in a large bowl and add the butter. Toss to mix.
14. Spread the stuffing mixture over the top of the casserole.
15. Cover with tin foil and place in the oven for 30 minutes.
16. After 30 minutes, remove the tin foil and leave in the oven for an additional 5 minutes. Remove from oven and serve hot.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.