55348 sour brownies velvet Recipes

brownie mix , prepared according to package directions (but not baked), ice cream, honey, vanilla extract, creamy peanut butter

brownie mix, egg, water, wrapped caramels, evaporated milk, cream cheese, sugar, fudge topping

brownie mix (13-inch x 9-inch pan size), one 3 ounces) cream cheese, softened, sugar, cold 2% milk, instant chocolate pudding mix, chopped pecans

brownie mix (13-inch x 9-inch pan size), chopped pecans, pecan halves, butterscotch chips, caramel ice cream topping

sour cream, white sugar, salt, all-purpose flour, eggs, beaten, vanilla extract, cherry pie filling, prepared graham cracker crust

sour cream, condensed cream of chicken soup, white wine, skinless, boneless chicken breasts

sour cream, cucumber, peeled, grated and squeezed as dry as possible, fresh dill, chopped, lemon juice , or to taste, salt , or to taste

sour cream, fresh lemon juice, worcestershire sauce, celery salt, paprika, salt, ground black pepper, garlic, minced, bone-in chicken breast halves, skinless, dry bread crumbs, butter

sour cherries, stemmed and pitted , reserving 3 tbsp pits, sugar, fresh lemon juice, lower- sugar powdered pectin

brownie mix, eggs, butter melted, white chocolate chips, pecan pieces

brownie mix, coarsely chopped walnuts, toasted, milk chocolate-covered caramel patties

brownie (1/10 package (14-oz) fat-free chocolate s), chocolate fat-free ice cream, melted raspberry spread

brownie mix, peanut butter or white chocolate chips melted, cream cheese softened, cream

sour cream coffee cake, butter, white sugar, eggs, flour, baking soda, baking powder, salt, sour cream, cinamon, brown sugar

sour cream potato soup, bacon, diced, onion, diced, stalks celery, diced, all-purpose flour, salt and pepper, water, chicken broth, potatoes, sour cream, cook the bacon pieces in a heavy soup pot until they start to brown ., add onion and celery and cook until just soft. sprinkle in the flour, cook for 3 minutes. add water and broth. add potatoes and slowly bring to a boil. reduce heat and simmer until potatoes are soft, about 30 to 40 minutes., in a separate bowl, ladle in 2 cups of the soup broth. whisk the sour, cream into broth until well blended. whisk the mixture back into the, soup. heat for 3 minutes. adjust seasonings., serve warm. sprinkle parsley atop each serving.