Sour cream.

I found myself with an abundance of sour cream this week and needed to use it up ASAP. That is one of the problems I have with coupons and REALLY good deals. Sometimes I just can't pass up free on almost free food.

This is one method to use it:
This cake is awesome!

COCONUT SOUR CREAM CAKE

1 box white cake mix
2 c sugar
16 oz sour cream
12 oz flaked coconut
16 oz Cool Whip

Prepare cake according to package directions in two greased and floured 9-inch pans.
Cool and cut into halves so that you have 4 layers.
Mix sugar, sour cream and coconut and chill.
Mix the Cool Whip with 1 cup of the coconut mixture.
Divide the remaining coconut mixture and spread between all four layers.
Frost top and sides of cake with the Cool Whip mixtures.
Refrigerate. This is best if made a day or two in advance. This cake also freezes well.



Or you can just make a plain Pound Cake.

Sour Cream Pound Cake

1 box yellow cake mix
16 oz sour cream
4 eggs
½ c oil
¼ c water

Beat thoroughly. Bake at 350 for about one hour in a greased tube pan.

This is another:
Baked Ziti

* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef
* 2 (26 ounce) jars spaghetti sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 sauce mixture provolone cheese, sour cream, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.


The moral of this story is to think before you buy a ton of sour cream. Your heart might thank you !