Cheesecake ice cream

Homemade Ice Cream
Cheesecake Ice Cream Recipe

Ingredients:
1/2 pint (250ml) double (heavy) cream
1/2 pint (250ml) sour cream
6 oz (150g) cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2oz (50g) grated milk chocolate

Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream followed by the double (heavy) cream.

Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Sour cream enchiladas! yum!

CHICKEN ENCHILADAS IN SOUR CREAM SAUCE  
One boned chicken, skinned, and diced
1 doz. corn tortillas
1/2 c. cooking oil
2 c. shredded Monterey Jack cheese
1/4 c. butter
3/4 c. finely chopped onion
1/4 c. all purpose flour
2 c. chicken broth
1 c. dairy sour cream
1 (4 oz.) can diced green chilies
In large bowl combine cheese, onion and chicken. Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side (spread newspaper or paper sack for draining tortillas as you cook them.) Spoon chicken mixture on all twelve tortillas, roll up and place seam side down in large baking pan.
In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilies. Cook until heated through, but DO NOT BOIL. Pour sauce over tortillas and bake at 425 degrees for 20 to 25 minutes. Serve piping hot.

Cinnamon roll pancakes
cinnamon roll pancakes
Yield: 4 servings (4 pancakes)
Prep Time: 25 min
Ingredients:
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Source: RecipeGirl.com