Crunchy Cabbage and Peanut Slaw by:Hannah

you will need:

1/2 head of cabbage - thinly slided

2 stems green onion - chop with white part

*1/2 cucumber - cut into small small cubes

*6-8 stems celery sticks - thinly chopped

1 cup salted peanuts

4 oz sour cream

2 Tbs mayonnaise

1 pinch salt - or to taste

*you can do either one or both if you like

Directions:

Place cabbage in a large mixing bowl, along with the copped green onions, cucumber, celery, peanuts, sour cream, mayo, and salt. Mix all together well, best when cold so if you need to place in fridge. That also helps everything season well before serving.

Personal Comments:

I like this one it's different and goes will with tons of food i give it 4 1/2 out of 5 stars.

Breakfast Ham Crisp by: Hannah

you will need:

1 small bell pepper chopped
1 small onion chopped
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sour cream
1 tablespoon finely chopped fresh or dry tarragon leaves (or basil or thyme)
12 slices Black Forest or Virginia ham (without holes; 10 ounces)
12 large eggs

Accompaniment: buttered toast and hash browns
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

DirectionsPreheat oven to 400 degrees F.

Prepare green peppers and onions: Cook peppers and onions in butter with tarragon (basil or thyme), salt and pepper in a large heavy skillet over moderately high heat, stirring, until they are tender , about 5 minutes. Remove from heat and stir in sour cream.

Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide sour cream mix among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny (you can also scramel the eggs instead), about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks' note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area

personal comments:
When i tried this i liked it. It was small and simple and fun to make! I would give it a 4 stars out of 5

Cherry Tomatoes Stuffed w/ Chicken Apple salad by:Hannah

you will need:

2 (8oz) chicken breast (boneless and skinless)
water
16 (give or take) cherry tomatoes
2 granny smith apples
1 tsp lemon juice
Salt and freshly ground black pepper
1 small onion (or 2 whole stems green onions)
3 tablespoons sour cream (or mayonnaise
2 teaspoons chopped fresh parsley leaves (or cilantro)
16 very small sprigs parsley, for garnish

Directions

Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in sour cream and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with parsley.

Cooking time: 10-15 min

Personal Comments:
This is a quick and easy and perfect little snack any time of the day. I loved this recipe so I gave it a 5 out of 5 stars.

Beef Stroganoff by: Lindsey Pierce

you will need:

2 oz sirloin beef (cut thinly)
1 can golden mushroom
1 can cream of mushroom
1 package dried onion flakes
8 oz sour cream

place all above in crock pot and cook on high for 3 hours.

put 8 oz sour cream in crock pot before eating and stir.


Cook time 3 hours


Personal comments:
This is an easy thing to cook on days that are busy and you just have better things to do then cook...but believe it or not for a dish that takes such little effort and taste really good! So we gave this 4 1/2 star out of 5