Posts tagged sour cream
Mt Diablo Dip
Super bowl parties on the Lavender Apple Farm are legendary. It's typically the same smiling faces gathered around together for the game each year. Of course being surrounded by the people we love is a great part of the day, but honestly? The food is kind of my favorite part! Peggy always makes her amazing homemade pizza. But we also get the most amazing Mt Diablo Dip as well. This dip is so good, I feel bad calling it a bean dip. Honestly? I sometimes make Mt Diablo Dip for  dinner and my family will sit around with a bag of chips and just eat ourselves silly. It's seriously the best. Go forth, and dip. 

1 can refried beans
1 small tub sour cream
1 bunch cut green onions
1 cup shredded jack cheese
1 can olives
1 tub chopped roma tomatoes
1 cup guacamole

Directions: Layer dip: refried beans, sour cream, and guacamole. Top with onions, cheese, olives, and tomatoes. Serve with chips. 

On second thought, you probably should just double this recipe. It's so good, you're gonna need it. 
Hungarian Goulash
By now, if you are a long term Lavender Apple blog reader, you know that all of Peggy's recipes are fantastic. By far, my all time ultimate favorite recipe that she has graced my belly with, has to be her Hungarian Goulash. Hungarian goulash is not a stew, but its in a similar vein, only better. It has a nice thick consistency, and a filling savory flavor that you won't soon forget. You will go back for seconds, and thirds, and not be sorry. If you ever feed friends or family this recipe, be prepared to share it, because they will always ask for it. Make this today, like now, seriously. 

2 pounds round steak, cubed
2 Tbs oil
2 onions, diced
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 cup water
1 tablespoon paprika 
1 tsp vinegar
Dollop of sour cream 
1 pkg egg noodles

In a LARGE cast iron pot, warm your oil in a hot pan. Season your steak with salt and pepper. Sear your steak cubes on all sides. Two pounds of steak is quite a lot, so if you need to do it in batches, that is best. You don't want to crowd your meat because it will steam instead of sear and make the meat tough. So a good brown sear on all sides is important, even if you have to do it in batches. Once your steak is seared, set it aside. Add some oil into your pan again and reduce the heat to medium, add your onions and salt and pepper. Cook until golden brown, then add back in your meat, tomato sauce, bouillon cubes, water, paprika, & vinegar. Simmer for 2 hours until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then temper and add a dollop of sour cream. Boil your noodles as directed and serve the goulash over the top of them. 

It may not look or sound fancy, but this is a dish you will want to eat every night of the week. I am craving this just thinking about it. Enjoy!
Copycat Swig Sugar Cookies
If you've ever been to Utah, you've probably had a Swig Sugar Cookie. They are delicious and addictive. Unfortunately if you live outside of Utah, you can get a little hard up for your Swig Sugar Cookie fix. Luckily we have a great copy cat recipe that should help you through. These cookies are the perfect amount of sweet, with just the right balance between chewy and crunchy. You will love them. 

You may notice our cookies don't have the signature pink frosting on them. Don't worry, the frosting still has that great Swig taste, just none of the chemicals that come from using Red 40 Food Coloring. I was out of our natural food coloring, but you get the idea. 

Cookie Ingredients: 

3/4 cup vegetable oil
1 cup room temperature butter
1 1/4 cup white sugar
3/4 cup powdered sugar
2 large eggs
5 cups flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
1 tsp water

Frosting Ingredients: 

1 stick butter at room temperature 
3/4 cup sour cream
1/4 cup milk
24 ounces powdered sugar
1 tsp lavender salt


Mix together your oil, butter, sugars, and eggs. Once smooth add your dry ingredients and water. Roll your dough into 1-2 inch balls then with a flat jar or cup, coat your cup in white sugar then flatten each roll of dough. This will give you your signature Swig rough edge. Bake at 350 degrees for 8-9 minutes. While the cookies cool, mix together your frosting ingredients. I like to add my milk last and I add it tablespoon by tablespoon until I reach the consistency I like, which is like a thick toothpaste, but its up to you. Then once the cookies are cooled, you can frost away. 

These cookies are deliciously sweet, and a special treat. Your family will ask for them over and over again. Enjoy!