Sour Cream Pound Cake

It tastes amazing as is, or tuck it under ice cream! From tasteofhome.com with video.

Sour Cream Pound Cake


Ingredients:

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Optional: Confectioners' sugar and fresh fruit


Directions:

1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, garnish with confectioners' sugar and fresh fruit.

White Chocolate Peanut Butter Blondie Cheesecake

No-bake white chocolate peanut butter cheesecake with a thick peanut butter blondie crust that just won’t quit. This one is a show-stopper! From thegoldlininggirl.com .

White Chocolate Peanut Butter Blondie Cheesecake


Ingredients:

For Peanut Butter Blondie Crust:
2 cups Creamy Peanut Butter
2 cups Granulated Sugar
2 Eggs

For White Chocolate Peanut Butter Cheesecake:
12 ounces Reduced Fat Cream Cheese, Softened
1 1/2 cups Creamy Peanut Butter
2 1/2 cups Powdered Sugar
1 8-ounce container Whipped Topping, Thawed (without problem ingredients)
2 4-ounce packages White Baking Chocolate, Melted, cooled, not white chocolate chips, must be baking chocolate (without problem ingredients)
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, whole (check for problem ingredients)

For Topping:
1 12 ounce bag Miniature Reese's White Chocolate Peanut Butter Cups, Unwrapped, coarsely chopped (check for problem ingredients)
1/4 cup Creamy Peanut Butter
2 ounces White Baking Chocolate, Melted, not white chocolate chips, must be baking chocolate (without problem ingredients)


Directions:

For Peanut Butter Blondie Crust:

1. Preheat oven to 325°F.

2. In a large bowl, combine peanut butter, sugar, and eggs.

3. Spread evenly into the bottom of a very well-greased 8-inch springform pan.

4. Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

5. Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.


For White Chocolate Peanut Butter Cheesecake:

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add peanut butter, powdered sugar, and whipped topping, beating until smooth.

3. Beat in the melted white chocolate in a slow stream.

4. Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust - it will act as the 'glue' for the Reese's cups.

5. Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust.

6. Place in the refrigerator for 20 minutes so that the Reese's cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. We want it to get a little firmer, so that it will spread into a mound on the crust more easily.

7. Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture in a large mound on top of the Reese's cups on the crust. Smooth around the edges with a knife, and make the cheesecake layer as even as possible.


For Topping:

1. Scatter the 12 oz. chopped Reese's cups on top of the cheesecake.

2. In a small microwave-safe bowl, melt the peanut butter for 30-45 seconds, or until thin and runny.

3. Drizzle it over the Reese's cups.

4. Drizzle the melted white chocolate over the cheesecake.

5. Return to the refrigerator to chill for at least 2 hours. Cut and serve!

Keto Creamy Chicken with Spinach and Mushrooms

Keto Creamy Chicken is my go-to dish when I am craving comfort food! Chicken is lightly browned and then topped with a creamy mushroom and spinach sauce for a scene-stealing meal that is always a hit. Serve it on its own or with zucchini noodles. From kicking-carbs.com .

Keto Creamy Chicken with Spinach and Mushrooms


Ingredients:

1 ½ pounds boneless skinless chicken breast or thighs
1 teaspoon sea salt
½ teaspoon fresh ground black pepper (if tolerated)
2 tablespoons avocado oil
8 ounces fresh mushrooms sliced
1 shallot diced (or 2 tablespoons diced onion) if tolerated
8 ounces frozen spinach thawed and drained
1 teaspoon minced garlic
¼ cup white wine (if tolerated) or chicken broth (without problem ingredients)
1 ½ cups heavy cream
½ cup grated parmesan cheese (if tolerated)


Directions:

1. If using chicken breasts (or large thighs), place the chicken in a plastic zip-top bag and pound to an even thickness.

2. Season with salt and pepper.

3. Heat the oil over medium-high heat.

4. Add the chicken to the pan and cook for 7 minutes per side, or until the internal temperature is 155° F.

5. Remove the chicken from the pan and tent with foil.

6. Add mushrooms and shallots and cook for 7 minutes.

7. Add the spinach and garlic and cook for about 1 more minute.

8. Add the broth or wine to the pan and scrape up any brown bits.

9. Reduce heat to medium-low and add the heavy cream and parmesan cheese.

10. Cook for 3 to 5 minutes until the cheese melts.

11.Return the chicken to the pan and toss to coat. Cook for another two minutes until the chicken reaches 165° F.