Milk Chocolate Pudding

from Cooking Light

Ingredients:

1/2 c sugar
2 Tbsp cornstarch
2 c 1% milk
1 1/2 oz semi-sweet chocolate
1 egg
1 tsp vanilla

Directions:

Combine sugar & cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended.  Bring to a boil over medium heat; cook 7 minutes, stirring constantly. 

Gradually add hot milk mixture to egg, stirring constantly with a whisk.  Return milk mixture to pan and cook until thick & bubbly (about 30 seconds), stirring constantly.

Remove from heat and stir in vanilla.  Spoon mixture into a bowl; place plastic wrap on surface and cool to room temperature.

Serves 4

Old Fashioned Chocolate Frosting

This is my favorite chocolate frosting.  I could eat it with a spoon.  I don't remember where the recipe came from, though.

Ingredients:

1 1/2 c confectioner's sugar
3 Tbsp unsweetened Dutch-process cocoa powder
pinch of salt
5 Tbsp unsalted butter, softened
4 oz cream cheese at room temperature
7 oz bittersweet chocolate, melted
2/3 c sour cream

Directions:

Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high until fluffy.

Reduce speed to low. Gradually add sugar mixture.

Mix in chocolate and sour cream.

Use immediately.

Makes 3 cups.

Cucumber Salad

1 cucumber
Sea Salt
Pepper
Olive Oil
Balsamic Vinegar
Fresh tomato
Feta Cheese
Basil (optional)

Cut cucumber and tomato up in chunks. Sprinkle with salt & pepper. Add feta cheese (however much you want) and chopped tomato. Drizzle with Tblsp of Olive oil and Tblsp of balsamic vinegar. Add fresh basil if desired. Mix. Serve immediately.

Sour Cream Chocolate Chip Cookies

from Mom

Ingredients:

1 c butter
1 c sour cream
1 3/4 c sugar
2 eggs
2 tsp vanilla
1/4 tsp salt
1 tsp baking soda
4 1/2 c flour
chocolate chips

Directions:

Cream butter, sour cream and sugar.

Add in dry ingredients and chocolate chips.

Bake at 325 degrees for 10 minutes.

Mocha Ice Cream (no freezer needed)

from Fly Through Our Window

Ingredients:

1/2 sweetened condensed milk
1 tsp vanilla
pinch of salt
1/4 c sour cream
1 1/4 c heavy cream
1 heaping tsp instant coffee in 1 Tbsp boiling water
Squirt of Hershey chocolate syrup

Directions:

Mix milk, vanilla, salt & sour cream until combined.

Whip heavy cream until stiff peaks form.

Add coffee to milk mixture and add a squirt or two of Hershey's chocolate syrup (to taste).

Fold in 1/4 of the whipped cream until incorporated and then gently fold in the remainder. Place in an airtight container and freeze about 6 hours.

Sour Cream Waffles

from Williams Sonoma

Ingredients:

3 eggs
3/4 c milk
1 stick butter, melted
3/4 c sour cream
1 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp sugar

Directions:

Preheat waffle maker.

In a large mixing bowl, beat the egg yolks with a whisk. Beat in the milk, butter and sour cream.

Sift flour, baking powder, baking soda, and sugar. Add dry ingredients to wet and beat until smooth.

In another bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter and then carefully fold in the remaining egg whites.

Cook waffles according to waffle maker's instructions.

Banana Bread

from Cooking Light

Ingredients:

1 c sugar
1/2 c butter, softened
1/4 c milk
1/4 c sour cream
2 egg whites
1 2/3 c bananas (about 3)
2 c flour
1 tsp baking soda
1/2 tsp salt

Directions:

Preheat oven to 350 degrees. Beat sugar & butter at medium until well-blended. Add banana, milk, sour cream & egg whites; beat well.

Combine flour, baking soda and salt. Add to sugar mixture, beating until blended.

Bake at 350 degrees for 45 minutes (or longer) until done. Cool 10 minutes in pan and then remove and cool on wire rack.

This is my favorite banana bread recipe and its really not too bad for you either. I usually end up dumping (no, I don't measure) some ground flax seed in as well because its good for you and you can't really tell its there.