The Chives Potato

Ingredients:

16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions:

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:

1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Source:  Cheryle Pestana

Gluten Free Sour Cream Pound Cake

Ingredients:

1 cup butter, softened
3 cups sugar
6 eggs
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup sour cream
1 1/4 cup white rice flour
1 cup cornstarch
3/4 cup sweet rice flour
1 1/2 teaspoon xanthan gum

Directions:

In a bowl cream the butter and sugar.
Add eggs one at a time, mixing well after each addition.
In a small bowl mix together the baking soda, sour cream, and vanilla.
In another bowl mix rice flour, cornstarch, sweet rice flour, and xanthan gum.
Add flour mixture to creamed mixture alternating with sour cream mixture.
Mix just until combined.

Grease a bundt pan and pour batter into pan.
Bake at 325 for 1 hour and 15 minutes or until caked tests done. Cool in pan for 10-15 minutes and then remove from pan to cool on wire rack.

Source: YummyRecipes

Sour Cream Biscuits

Ingredients:

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter

Directions:

Preheat oven to 450º

Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.

Bake 12-15 minutes or until golden brown

Sour Cream Biscuits

Ingredients:

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter

Directions:

Preheat oven to 450º, Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out. Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter. Bake 12-15 minutes or until golden brown.

Source: Internet