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Two-Ingredient Dough Bread Bowls for Soup
Bread & Baking American

Two-Ingredient Dough Bread Bowls for Soup

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour and Greek yogurt in a large bowl until well blended; transfer dough to a floured work surface. Knead dough for about 5 minutes, adding more flour as needed to keep dough from being too sticky.
  3. 3 Divide dough in half; roll each half into a ball. Place each ball on the prepared baking sheet; flatten each to a 1-inch thickness using your hand. It should look like a burger patty.
  4. 4 Whisk egg and water together in a small bowl until well mixed; brush over dough patties. Sprinkle tops and sides of dough patties with bagel seasoning.
  5. 5 Bake in the preheated oven until nicely browned and a toothpick inserted into centers comes out clean, about 40 minutes. Cool completely.
  6. 6 Cut out a circle from tops of each bread bowl with a knife; remove some bread inside circle to make room for soup. Serve soup of choice inside bread bowls.

By Soup Loving Nicole

Greek Yogurt Poppy Seed Muffins
Bread & Baking American

Greek Yogurt Poppy Seed Muffins

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
  2. 2 Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
  3. 3 Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

By Alexis

Fresh Strawberry Banana Bread
Bread & Baking American

Fresh Strawberry Banana Bread

5.0

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
  2. 2 Sift flour, baking soda, cinnamon, and salt together into a bowl. Set aside.
  3. 3 Cream brown sugar and butter together in a large bowl. Mix in Greek yogurt, eggs, and vanilla extract. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries. Pour into the prepared pan and set on the lined baking sheet.
  4. 4 Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

By Yoly

Dark Chocolate Butternut Squash Bread
Bread & Baking American

Dark Chocolate Butternut Squash Bread

5.0

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
  2. 2 Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
  3. 3 Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

By Megan Olson

Tori's Air Fryer Pumpkin Bagels
Bread & Baking American

Tori's Air Fryer Pumpkin Bagels

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
  2. 2 Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
  3. 3 Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
  4. 4 Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
  5. 5 Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.

By Lela

Apple, Carrot, and Ginger Muffins
Bread & Baking American

Apple, Carrot, and Ginger Muffins

4.5

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
  2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
  3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Air Fryer Scotch Eggs
Breakfast European

Air Fryer Scotch Eggs

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Make the dipping sauce: Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
  2. 2 Make the Scotch eggs: Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.
  3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
  4. 4 Place flour in a small bowl, beaten eggs in another small bowl, and panko on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in panko and place on a plate.
  5. 5 Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.
  6. 6 Serve with dipping sauce.

By France C

Healthy Shepherd's Pie with Ground Turkey
Dinner European

Healthy Shepherd's Pie with Ground Turkey

5.0

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Heat olive oil in a large skillet over medium heat. Add cauliflower and saute, stirring often to prevent it from getting too brown, until soft enough to mash with a fork, 8 to 10 minutes. Transfer to a large bowl, add Greek yogurt, and mash with a fork. Pour in chicken broth a little at a time, continuing to mash until fluffy and smooth. Season with salt and pepper.
  3. 3 Cook ground turkey and garlic in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in soup mix and flour until combined, then slowly add water and stir until creamy but not runny. Simmer until thickened, 2 to 3 minutes.
  4. 4 Spread turkey mixture in the bottom of a 9x13-inch casserole dish. Layer with frozen corn, cauliflower mixture, and Cheddar cheese.
  5. 5 Bake in the preheated oven for 15 minutes. Sprinkle with french-fried onions and bake until browned, about 5 minutes more. Remove from the oven and allow to sit for a few minutes before serving.

By Cindylee Bloomer

Käsesahnetorte (German Yogurt Mousse Cake)
Dessert European

Käsesahnetorte (German Yogurt Mousse Cake)

5.0

Prep
45 min
Cook
20 min
Total
335 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
  2. 2 Beat egg yolks, warm water, and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
  3. 3 Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
  4. 4 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
  5. 5 Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
  6. 6 Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
  7. 7 Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
  8. 8 Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
  9. 9 Add water to a small saucepan to a 1-inch depth. Place over medium-high heat and bring to a simmer. Lower the bowl with the gelatin into the water, making sure no water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
  10. 10 Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
  11. 11 Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
  12. 12 Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
  13. 13 Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.

By nch

Healthier Swedish Meatballs
Dinner European

Healthier Swedish Meatballs

5.0

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a pan over medium-high heat. Add onion; sauté until transparent, 5 to 7 minutes. Remove from heat; let cool.
  3. 3 Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet.
  4. 4 Bake in the preheated oven until no longer pink in the centers, about 20 minutes.
  5. 5 Combine 4 cups broth, soy sauce, rosemary, and remaining 2 dashes Worcestershire sauce in a large skillet. Bring to a simmer.
  6. 6 Pour remaining 1/2 cup broth into a measuring cup; whisk in cornstarch. Stir cornstarch mixture into sauce until thickened. Add meatballs; stir in Greek yogurt. Top with parsley and serve.

By Ms Chef Esh

Slow Cooker Swedish Meatballs
Dinner European

Slow Cooker Swedish Meatballs

4.0

Prep
20 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Mix beef, oats, egg, garlic, allspice, ginger, Worcestershire sauce, salt, and black pepper together in a medium-sized bowl. Use your hands to combine mixture until consistent in appearance, about 1 minutes. Roll 2 tablespoons of the meat mixture into a ball; repeat to make about 17 meatballs.
  2. 2 Heat a large skillet over medium-high heat. Add tablespoons butter and allow to melt. Add meatballs to the hot skillet and brown, 4 to 6 minutes. Reduce heat to medium, turn meatballs over, and cook 3 minutes more. Transfer meatballs to the slow cooker, reserving grease in the skillet.
  3. 3 Return skillet to medium-high heat. Add 1 tablespoon butter and flour and whisk to combine, about 30 seconds. Gradually whisk in water, beef base, and steak sauce, scraping and breaking up any browned bits from the bottom of the skillet. Bring mixture to a boil, whisking until sauce thickens, about 1 minute. Pour sauce into slow cooker with meatballs.
  4. 4 Cover slow cooker and cook on High for 2 hours or on Low for 4 to 5 hours.
  5. 5 Remove 1/4 cup liquid from the slow cooker and transfer to a bowl. Slowly add yogurt to prevent curdling. Add tempered yogurt to the slow cooker. Season with additional salt and pepper as desired.

By thedailygourmet

Creamy Taco Dip
Appetizer

Creamy Taco Dip

3.8

Prep
10 min
Cook
Total
45 min

Instructions

  1. 1 Mix 2 cups plain Greek yogurt with 1 package McCormick® Taco Seasoning Mix until well blended. Refrigerate until cool, serve and enjoy.

By McCormick Spice

Creamy Vanilla Frozen Yogurt
Dessert

Creamy Vanilla Frozen Yogurt

4.7

Prep
5 min
Cook
Total
60 min

Instructions

  1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige

Non-fat Honey Mustard Dressing

Non-fat Honey Mustard Dressing

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. Store in a covered container in the refrigerator until ready to serve.

By East Coast Recipes

Vanilla Frozen Yogurt
Dessert American

Vanilla Frozen Yogurt

4.6

Prep
5 min
Cook
Total
200 min

Instructions

  1. 1 Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
  3. 3 Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.

By TeenChef14

Peanut Butter and Baileys Frozen Yogurt
Dessert

Peanut Butter and Baileys Frozen Yogurt

4.3

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine yogurt, sugar, peanut butter, Irish cream liqueur, and vanilla extract together in a bowl. Refrigerate yogurt mixture until chilled, 30 to 45 minutes.
  2. 2 Process yogurt mixture in an ice cream maker according to manufacturers' instructions for churning.

By CRusso

Banana Chocolate Walnut Frozen Yogurt
Dessert

Banana Chocolate Walnut Frozen Yogurt

3.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
  2. 2 Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

By COWEN1

Savory Peach Parfait
Breakfast

Savory Peach Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Easy Three Ingredient Raspberry Dessert
Dessert American

Easy Three Ingredient Raspberry Dessert

5.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

By Barbara Sauermann

Two-Ingredient Dough Pigs in a Blanket
Appetizer

Two-Ingredient Dough Pigs in a Blanket

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Place Greek yogurt in a large bowl. Add flour and stir until crumbly. Dust a cutting board with flour. Add dough mixture to the cutting board and knead until smooth, about 5 minutes.
  3. 3 Whisk egg and water together in a separate bowl.
  4. 4 Roll dough into a 12x6-inch rectangle. Cut dough in half lengthwise. Cut crosswise into 1-inch strips to form 24 strips.
  5. 5 Wrap 1 dough strip around a cocktail wiener and place seam side down onto the prepared baking sheet. Repeat with remaining cocktail wieners.
  6. 6 Brush egg wash evenly over dough. Sprinkle each pig in the blanket with everything bagel seasoning.
  7. 7 Bake in the preheated oven until browned, about 15 minutes.

By Soup Loving Nicole

Greek Yogurt Pancakes
Breakfast American

Greek Yogurt Pancakes

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk yogurt in a medium bowl until smooth and creamy. Add egg and whisk to combine.
  2. 2 Combine flour and baking soda in a small bowl; add to yogurt mixture and whisk until batter is smooth.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By mdaus

Yia Yia's Tzatziki Sauce
Greek

Yia Yia's Tzatziki Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
  2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo