Skip to content

Type what you have

Cook with

plain yogurt ×
Healthier Deep Dark Old Recipe Bran Muffins
Breakfast American

Healthier Deep Dark Old Recipe Bran Muffins

3.2

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  2. 2 Whisk wheat bran, four, baking soda, and salt together in a bowl. Beat eggs in another bowl. Add yogurt, sugar, molasses, and applesauce to eggs; whisk until smooth. Stir bran mixture and chopped raisins into yogurt mixture until no dry lumps remain. Spoon batter into prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

By Tina B

Carrot, Apple, and Zucchini Muffins
Breakfast American

Carrot, Apple, and Zucchini Muffins

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 2 Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
  3. 3 Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Judith Fowler

Spiced Pumpkin Molasses Muffins
Breakfast

Spiced Pumpkin Molasses Muffins

4.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
  3. 3 In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
  4. 4 Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

By Ash

How to Make Cream Cheese
Appetizer American

How to Make Cream Cheese

4.6

Prep
20 min
Cook
Total
4340 min

Instructions

  1. 1 Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high.
  2. 2 Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
  3. 3 Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin.
  4. 4 Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days.
  5. 5 Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.

By John Mitzewich

Baked Potato with Mushrooms
Dinner American

Baked Potato with Mushrooms

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Pierce potato a few times with a fork. Place onto a microwave-safe plate and microwave on high until tender but not mushy, about 10 minutes. Transfer potato to a baking dish.
  3. 3 Bake in the preheated oven for 15 minutes.
  4. 4 While the potato is baking, melt butter in a saucepan over medium heat. Add onion; cook and stir until tender, about 5 minutes. Mix in mushrooms and season with salt. Reduce the heat to low, cover, and cook without stirring until mushrooms are tender, about 5 minutes. Remove from the heat.
  5. 5 Remove potato from the oven. Slice halfway through the potato lengthwise and squeeze gently to open. Top with onion-mushroom mixture and yogurt.

By MOTTSBELA

Nutella Cream Cheese Pound Cake
Dessert American

Nutella Cream Cheese Pound Cake

3.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
  3. 3 Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary.
  4. 4 Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

By Buckwheat Queen

Crab Filled Potato Bites
Appetizer American

Crab Filled Potato Bites

3.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In medium saucepan, cook potatoes in 2 inches simmering water, covered, 25 to 30 minutes or until tender. Drain and cool; cut in half. With melon baller, scoop out the center from each half to form a cup.
  2. 2 In small bowl, fold together crabmeat, yogurt, mayonnaise, chives, cheese, parsley and lemon juice. Season with salt and pepper. Spoon about 1 teaspoon crab mixture into each potato half.
  3. 3 Broil 4 inches below heating element of broiler 3 to 5 minutes or until golden.

By Potato Goodness

Sausage and Black Bean Dip
Dinner American

Sausage and Black Bean Dip

1.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a food processor, mix beans, 1/4 cup sour cream, garlic, and salt. Pulse until smooth.
  2. 2 Heat 1 tablespoon of oil in a small frying pan over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Move the sausage to a separate pot and set aside.
  3. 3 Add the black bean mixture to the Jimmy Dean sausage. Bring to medium heat and stir often until dip is hot, about 5 minutes.
  4. 4 Spoon the hot dip into a bowl and top with salsa, cheese, remaining sour cream, and cilantro.
  5. 5 Serve with chips or in a tortilla, and enjoy!

By JimmyDean

Creamy Salmon Salad with Mayo
Lunch American

Creamy Salmon Salad with Mayo

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
  2. 2 Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.

By shirtless chef

Maui Banana Cream Tube Cake
Dessert American

Maui Banana Cream Tube Cake

4.6

Prep
20 min
Cook
50 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan.
  2. 2 Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg; fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan.
  3. 3 Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner's sugar before serving.

By Savoy Rouge

Berry Good Coffee Cake
Dessert American

Berry Good Coffee Cake

4.4

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8-inch round cake pan with cooking spray.
  2. 2 Sift flour, white sugar, baking powder, baking soda, and salt into a large bowl. Whisk yogurt, egg, melted butter, and 1 teaspoon vanilla extract together in a bowl until well combined; stir into flour mixture until batter is well moistened.
  3. 3 Toss raspberries and brown sugar together in a small bowl until evenly coated.
  4. 4 Pour ⅔ batter into the prepared pan; sprinkle with raspberry mixture and almonds. Spoon remaining ⅓ batter on top.
  5. 5 Bake in the preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely in the pan on a wire rack.
  6. 6 Stir confectioners' sugar, milk, and ¼ teaspoon vanilla extract together in a small bowl until glaze is smooth.
  7. 7 Drizzle glaze over cooled coffee cake. Serve at room temperature.

By Sarah

Homemade Plain Yogurt

Homemade Plain Yogurt

4.6

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
  2. 2 Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
  3. 3 When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
  4. 4 Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
  5. 5 When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
  6. 6 Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!

By Naomi Witzke

Apple Walnut Salad
Lunch

Apple Walnut Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
  2. 2 Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
  3. 3 Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

By Shana

Pea and Cauliflower Salad
Lunch

Pea and Cauliflower Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
  2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Grilled Gyro Burgers
Dinner European

Grilled Gyro Burgers

4.0

Prep
30 min
Cook
14 min
Total
44 min

Instructions

  1. 1 In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
  2. 2 Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
  3. 3 Grill patties on medium heat for 7 minutes each side, turning once.
  4. 4 Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

By Theresa

Spätzle (aka Spaetzle)
Side Dish European

Spätzle (aka Spaetzle)

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.
  2. 2 Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.
  3. 3 Cook spätzle in batches until they rise to water's surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.

By John Mitzewich

Whole Grain Banana Muffins

Whole Grain Banana Muffins

4.2

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
  2. 2 In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
  3. 3 Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

By caetb

Veggie Stroganoff
Dinner

Veggie Stroganoff

4.6

Prep
10 min
Cook
18 min
Total
28 min

Instructions

  1. 1 In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
  2. 2 Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
  3. 3 Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
  4. 4 Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
  5. 5 Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

By Yves Veggie Cuisine

Prawn Banh Mi
Lunch French

Prawn Banh Mi

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
  2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
  3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
  4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Grilled Tandoori Chicken Thighs
Dinner Indian

Grilled Tandoori Chicken Thighs

4.5

Prep
10 min
Cook
45 min
Total
535 min

Instructions

  1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
  3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
  5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Nutty Banana Chocolate Chip Bread

Nutty Banana Chocolate Chip Bread

4.6

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix all-purpose flour, whole wheat flour, flax seed, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a bowl. Beat butter, brown sugar, and sucralose sweetener in another bowl until light and fluffy. Beat eggs, vanilla extract, and lemon juice into butter mixture until well combined.
  3. 3 Stir flour mixture into butter mixture until smooth. Add yogurt, bananas, 1/2 cup walnuts, and 1/2 cup chocolate chips, stirring until batter is just blended. Pour batter into prepared loaf pan. Sprinkle remaining 1 tablespoon walnuts and 1 tablespoon chocolate chips on top of batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By rainbowchip

Baked Chicken Curry
Dinner Indian

Baked Chicken Curry

4.0

Prep
15 min
Cook
30 min
Total
525 min

Instructions

  1. 1 Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
  2. 2 Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
  4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

By WEESHEBEAST