Country Gravy Mix

 

Ingredients:

2 Cups All Purpose Flour

1 Cup Dry Milk Powder

1/4 Cup Cornstarch

1 Tablespoon Ground Black Pepper

1 Tablespoon Salt

2 Teaspoons Onion Powder

1 Teaspoon Poultry Seasoning,

Whisk all ingredients together and store in an airtight mason jar (or jar of your choice). This is good for at least 6 months.

Directions for making gravy

1. Melt 2 Tablespoons of fat in a saucepan. Some fat' options are: butter, shortening, sausage fat, or bacon qrease

2. Add 3 Tablespoons Gravy Mix

3. Cook on medium-low heat for 3 minutes (making a roux)

4. Pour in 1 cup water or milk

5. Whisk and cook until thickenec

5. You can add browned sausage to your gravy to make it a sausage gravy. This is optional but yummy and makes it heartier!

Break out the biscuits and enjoy!

Cucumbers In Cream Sauce

 

ingredients

4 medium cucumbers, peeled and thinly sliced

1 medium onion, sliced

2 teaspoons salt

1/2 cup heavy cream

2 tablespoons vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

directions

Combine the cucumbers, onion, and salt. Mix well then let stand at room temperature for one hour. Drain off excess liquid after the cucumbers have sat (press them down slightly to remove excess liquid).

Stir the cream, vinegar, salt, and pepper into the cucumber mixture. Mix well. Cover the bowl and place the cucumbers in the refrigerator for several hours before serving.

Crispy Garlic Parmesan Potato Wedges

 

Crispy Garlic Parmesan Potato Wedges

Ingredients:

4 large russet potatoes, washed and cut into wedges

3 tbsp olive oi

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp dried oregano (optional

1/2 tsp salt

1/4 tsp black pepper

1/2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 400°F (200°C). 

Line a baking sheet with parchment paper

Season potatoes: In a large bowl, toss wedges with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until evenly coated,

Coat with cheese: Add Parmesan cheese and toss again.

Arrange & bake: Spread wedges in a single layer or he baking sheet. Bake for 35-40 minutes, flipping nalfway, until golden brown and crispy

Garnish & serve: Sprinkle with parsley and serve with ranch or marinara sauce for dipping.

Garlic Toast Sloppy Joes

 

1 pound lean ground beef

2 cups spaghetti sauce more or less, depending on your preference

8 slices frozen garlic toast

1 cup mozzarella cheese shredded

Fresh parsley chopped

Preheat oven to the cooking temperature instructed on the box of garlic toast.

Crumble the ground beef into a skillet and cook over medium-high heat until fully browned. Drain off the excess fat, then stir in the spaghetti sauce. Simmer the meat sauce for 7-10 minutes, stirring occasionally.

While the meat sauce is simmering, bake the garlic toast according to package directions until golden brown on both sides.

Spoon the meat sauce on top of the garlic toast, then top with mozzarella cheese. Serve hot.

.

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Oatmeal Apple Breakfast Bake

This Oatmeal Apple Breakfast Bake brings together oats, sweet apples, and a hint of cinnamon for a hearty start to your day. With a soft interior, nutty crunch from pecans, and a sweet glaze, it’s perfect for cozy mornings or a festive breakfast spread. It’s easy to prepare, making it a favorite for family breakfasts or brunch gatherings.

The Oatmeal Apple Breakfast Bake is a delightful breakfast choice, featuring the flavors of tart apples, hearty oats, and warm cinnamon. It’s a comforting dish that is both nutritious and delicious, making it a wonderful way to start the day. The use of Granny Smith apples adds a tangy element, while pecans add a crunchy texture, complemented by a sweet glaze that enhances the overall flavor.

INGREDIENTS

Lemon juice: 1 Tbsp, to prevent apples from browning.

Granny Smith apples: 4 cups, peeled and cubed, for tartness and moisture.

Old-fashioned oats: 1/2 cup, for texture and fiber.

All-purpose flour: 1 cup, provides structure to the bake.

Baking soda: 2 tsp, for leavening.

Ground cinnamon: 2 tsp, for warm flavor.

Unsalted butter: 1/2 cup, softened, for richness.

Granulated sugar: 1/2 cup, for sweetness.

Vanilla extract: 1/2 tsp, for flavor.

Salt: 1/2 tsp, to balance sweetness.

Eggs: 2 large, for binding and texture.

Apple juice or water: 1/4 cup, for moisture.

Pecans: 3/4 cup, chopped and divided.

Powdered sugar: 3/4 cup, for the glaze.

Milk: 1 Tbsp, for the glaze.

INSTRUCTIONS

Step 1:

Preheat oven to 375°F and lightly grease a 9"x13" baking pan.

Step 2:

Mix cubed apples with lemon juice in a bowl; set aside.

Step 3:

Blend oats to a coarse consistency and mix with flour, baking soda, and cinnamon.

Step 4:

Whisk butter and sugar until creamy; add vanilla, salt, and eggs one by one.

Step 5:

Fold in half of the dry mixture, add apple juice, and then incorporate the remaining dry mixture. Stir in apples and 1/2 cup of pecans.

Step 6:

Pour batter into the prepared dish, sprinkle with remaining pecans, and bake for 25-30 minutes.

Step 7:

Let it cool and apply a glaze made from powdered sugar and milk. Cut and serve.

Serving and Storage Tips

Serve warm with a drizzle of maple syrup or a dollop of whipped cream.

Store leftovers in an airtight container for up to 3 days.

Reheat in a microwave or oven before serving.

Helpful Notes

Use different apple varieties for a sweeter flavor.

Replace pecans with walnuts for a different nutty flavor.

 

DIY Corset Tee

 

✅️ Easy & Authentic Mexican Rice You’ll Love

 

This flavorful and fluffy Mexican rice is made with long-grain white rice, tomato purée, garlic, onion, and savory spices. A perfect side dish for tacos, enchiladas, or grilled meats.

1 1/2 cups long-grain white rice

1/4 cup vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

2 medium tomatoes, blended into purée (or 1 cup canned tomato purée)

2 cups chicken broth (or vegetable broth for vegetarian option)

1/4 teaspoon ground cumin

1/4 teaspoon chili powder (optional)

1 teaspoon salt (or to taste)

1/4 cup fresh cilantro, chopped (optional)

Lime wedges, for serving

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

Heat vegetable oil in a large skillet or saucepan over medium heat. Add the rice and toast, stirring frequently, until golden brown (5–7 minutes).

Add chopped onion and sauté for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the tomato purée and stir to coat the rice. Cook for 2–3 minutes to deepen the flavor.

Add the chicken broth, cumin, chili powder (if using), and salt. Stir well. Bring to a boil.

Reduce heat to low, cover tightly, and simmer for 15–20 minutes, or until rice is tender and liquid is absorbed. Avoid lifting the lid.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Garnish with fresh cilantro and serve with lime wedges, if desired.

Mango Cupcakes

 

For the Cupcakes:

1 ½ cups (190g) all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup (120ml) mango puree, fresh or canned

¼ cup (60ml) whole milk

For the Mango Filling:

1 cup (240g) mango curd (store-bought or homemade)

For the Mango Frosting:

½ cup (115g) unsalted butter, softened

2 cups (250g) powdered sugar

¼ cup (60ml) mango puree

1 teaspoon vanilla extract

Pinch of salt

For Garnish:

Fresh mango slices or dried mango (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. 

In a medium bowl, whisk together the flour, baking powder, and salt. 

In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. 

Add vanilla extract, followed by the mango puree and milk, mixing until combined. 

Gradually add the dry ingredients, stirring until smooth. 

Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.

Transfer mango curd to a piping bag or ziplock bag for filling.

Make the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in the mango puree, vanilla extract, and salt until smooth and fluffy.

Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with mango curd.

Pipe the mango frosting on top of the cupcakes and garnish with fresh mango slices or dried mango, if desired.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving.

White Chocolate Raspberry Cupcakes

 

For the Cupcakes: 

1 ½ cups (190g) all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup (120ml) whole milk, at room temperature

For the Raspberry Filling:

1 cup (240g) raspberry jam or preserves (seedless, if preferred)

For the White Chocolate Buttercream:

½ cup (115g) unsalted butter, softened

2 cups (250g) powdered sugar

3 ounces (85g) white chocolate, melted and cooled

2 tablespoons (30ml) heavy cream

1 teaspoon vanilla extract

Pinch of salt

For Garnish:

Fresh raspberries or white chocolate shavings (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. 

Whisk together flour, baking powder, and salt in a bowl. 

In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. 

Add vanilla extract, then alternate adding the dry ingredients and milk in three additions, mixing until smooth. 

Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. 

Let cool completely.

Prepare the filling by transferring raspberry jam to a piping bag or small ziplock bag.

Make the frosting by melting the white chocolate and letting it cool. Beat the butter until creamy, then gradually add powdered sugar. Mix in the cooled white chocolate, heavy cream, vanilla, and salt until smooth and fluffy.

Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with raspberry jam.

Pipe the white chocolate buttercream on top of the cupcakes and garnish with fresh raspberries or white chocolate shavings.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving.

Easy Suet Recipe To Feed The Birds

 

I keep a supply of these cakes in the freezer in the winter time.

Ingredients: 

1 cup lard, 

1 cup crunchy peanut butter, 

1/3 cup sugar, 

2 cups quick cooking oats, 

2 cups cornmeal, 

1 cup flour, 

1 cup birdseed

Directions: 

Melt lard and peanut butter. 

Add sugar to the melted mix.

Combine the remaining ingredients. 

Form blocks and freeze. I use recycled aluminum foil to freeze the mixture. The suet does not stick to the tin foil and you can use it over and over.

Easy Pie Crust, no rolling out

 Crust:

1/2 cup canola oil

1/4 cup skim milk

1/2 teaspoon salt

1 1/2 cups all purpose flour

A pie crust protector is helpful so you dont burn your crust.

Directions:

*Preheat oven to 400.

Mix all “crust” ingredients together into pie plate. You can double it (I did not) for an extra thick crust.

Mix with spoon until you can shape it into a ball with your hands (happens pretty easily and quickly).

Press dough out and up sides of plate with fingers to desired thickness.

Make a pretty crust top with a fork, or pinching it with your fingers.

I use a pie crust protector when baking my pie.

Bake at 350' until done and not over browned.

French Toast Bake

 

1 loaf of bread (preferably slightly stale or day-old bread)

1 stick of butter (1/2 cup), melted

1 cup of brown sugar

4 eggs

1 1/2 cups of milk

1 teaspoon of vanilla

Powdered sugar, for sprinkling

Cinnamon, for sprinkling

Instructions:

1. Begin by melting the butter in the microwave until it's completely liquid.

2. Then, combine the melted butter with the brown sugar, stirring until they are thoroughly mixed.

3. Take a 9 x 13 pan and pour the butter and sugar mixture into the bottom, spreading it evenly across the pan.

4. In a separate bowl, beat the eggs together with the milk and vanilla until they are well combined.

5. Lay out single slices of the thickly sliced bread in the pan, forming a layer over the butter and sugar mixture.

6. Gently spoon half of the egg mixture over the layer of bread, ensuring even coverage.

7. Sprinkle a portion of cinnamon evenly over the layer of bread and eggs.

8. Place a second layer of sliced bread over the existing layer in the pan.

9. Once again, spoon the remaining half of the egg mixture over the new layer of bread.

10. Cover the pan and let it chill in the refrigerator overnight, allowing the flavors to meld.

11. The next day, preheat your oven to 350°F (175°C). When baking, cover the pan for the first 30 minutes, then uncover for the remaining 15 minutes.

12. Once fully baked, take the pan out of the oven. Sprinkle powdered sugar and additional cinnamon over the top for added flavor and presentation.

13. To serve, offer warm maple syrup alongside this delectable dish.

How to make cookie pieces that fit together

Pizza cookies aren’t really a new concept.  Or any such design you wish to create using these basic shapes.  

It begins with round plastic storage containers like these.

The new one came from Dollar Tree but, you’re better off scouting thrift stores for better quality cast off containers, if possible. 

Also, try to get something between seven and nine inches in diameter.

The most important thing is to make sure the container has a sharp lip like this. Do you see where I’m going with this?

Anyway, get your husband {or neighbor} to drill a hole in the bottom of the bowl so that it doesn’t create suction when you use it. I prefer the better quality containers because they stand up to a drill a lot better.

All this and you’ve got a very large, round pizza cutter. From there it’s as simple as cutting it and using a knife {or a real life pizza cutter} to make slices.

Bake them up, and you’ll have a cookie that fits back together almost like the real thing.

Decorate as desired. 

 

Strawberry Oat Smoothie Sticks Recipe for Dogs

 

1 cup fresh strawberries (hulled and chopped)

½ cup plain Greek yogurt (unsweetened and no xylitol)

¾ cup rolled oats (old-fashioned oats work best)

1 tbsp flaxseed meal (optional, for added omega-3s)

1 tsp honey (optional, but a hit with picky eaters)

A splash of water or unsweetened coconut water (to adjust texture)

I often use organic strawberries when I can. Because dogs can be more sensitive to pesticides, it’s worth the extra step if your budget allows. The flaxseed is my secret booster for coat health, but you can leave it out if your dog has any sensitivities.

1. Blend the Berries

Start by adding the chopped strawberries to a food processor or blender. Blend until smooth. If your berries aren’t super juicy, add just a bit of water or coconut water to get things moving.

2. Add Yogurt and Honey

Next, add your plain Greek yogurt and optional honey to the berry puree. Blend until the mixture is creamy and evenly combined.

3. Incorporate the Oats and Flaxseed

Now toss in your oats and flaxseed meal. Pulse the mixture a few times—enough to break the oats down a little but not so much that you lose all texture. You want a soft dough that holds its shape but isn’t sticky.

4. Chill the Dough (Optional but Helpful)

Pop the dough in the fridge for 20–30 minutes if it feels too soft to shape. Chilling makes it easier to roll the mixture into smooth logs or sticks.

Shaping the Smoothie Sticks

I like to roll the dough into ½-inch thick logs—about the size of a pencil, maybe a bit thicker. You can hand-roll them or use silicone treat molds for a more uniform look. If you’re lucky enough to have a silicone stick mold, even better—it gives you that perfect cylindrical shape like the ones you see in the photo.

I also recommend lightly oiling your hands or tools with coconut oil to make shaping easier and less sticky.

Freezing and Serving Tips

Once shaped, place the sticks on a parchment-lined tray and freeze them for at least 3 hours. After that, you can store them in a freezer-safe container or bag for up to a month.

Max loves them straight out of the freezer on warm afternoons, but I’ve also noticed he enjoys them slightly thawed, almost like a chewy bar. The texture ends up being somewhere between a frozen yogurt bite and a soft dental stick. It’s like a little spa day for his tastebuds.

Apple Pumpkin Pie Chew Sticks

 

1 Cup Pure Organic Applesauce

1 Cup Pure Organic Pumpkin Puree (Not pumpkin pie puree!)

1/2 Tbsp Organic Cinnamon

Preheat your oven to 175ºF/79ºC.

In a medium size bowl, add all ingredients and give it a good stir to combine.

Line your baking sheet with parchment paper, and with a spoon, smear out long lines of the batter. The thicker you make them, the longer they will take to dehydrate. Mine were about the thickness of 3 stacked quarters.

Place in oven and dehydrate/bake for 6-7 hours. Each oven varies, so I suggest checking on them every hour or so. You want them to be firm and not sticky, but not so hard they break apart easily.

Once out of the oven and cooled just slightly so they are still warm to the touch, check to make sure they are flexible but not sticky. Cut your strips down to your desired length with scissors. Then, with a simple twisting motion mold them into spirals, and what you are left with are awesome little chewy sticks for your dog. It’s that easy!

Berry Mojito

 

Additive-free sparkling water

3 halved strawberries

10 blueberries

Toss the ingredients into a blender, pulse until frothy, and serve to your pawsitively excited taste tester.

No blender? Try this mojito recipe that your pup will give four paws up. For a hot day, freeze and let your dog lick it for some enrichment!

Paw-nana Smoothie

 

3/4 cup frozen banana slices

2 teaspoons plain Greek yogurt

1/4 cup coconut water

Toss the ingredients into a blender, pulse until frothy, and serve to your pawsitively excited taste tester.

Strawberry Dog-quiri

 

3/4 cup frozen strawberries

1/4 cup coconut water

1 teaspoon plain greek yogurt

Toss the ingredients into a blender, pulse until frothy, and serve to your pawsitively excited taste tester.

Cantaloupe Cooler

 

1 cup frozen cantaloupe

1/2 cup nonfat yogurt

Toss the ingredients into a blender, pulse until frothy, and serve to your pawsitively excited taste tester.

Paw-termelon Margarita

 

1 cup frozen, seedless watermelon cubes

2 tablespoons light coconut milk

Toss the ingredients into a blender, pulse until frothy, and serve to your pawsitively excited taste tester.

Pup-kin Spice Latte

 

4 tablespoons coconut milk

1/2 cup pumpkin puree

Sprinkle of ground cinnamon

Whipped cream for topping (optional)

Toss the ingredients into a blender, pulse until frothy, and serve to your pawsitively excited taste tester.

Peanut Butter Banana Baked Oats

 

Ingredients 

1 cup oats 

1 banana medium, ripe 

1/3 cup milk or plant milk

2 tbsp peanut butter or any nut butter

1/2 tsp cinnamon 

pinch salt 

1/2 tsp baking powder 

chocolate chunks 

1 tbsp peanut butter additional, for inside

Directions

. Add oats in blender and blend for ~1 minute, until finely ground into a powder. Add banana, milk, 2 tbsp peanut butter, salt, cinnamon, baking powder and blend until smooth.

• Split batter evenly between 2 ramekins, reserving 1/4 cup batter for topping. Dot batter with chocolate chunks, and put 1/2 tbsp of peanut butter in the center of both ramekins. Cover with remaining batter and additional chocolate chips.

• Bake for 30-35 minutes. Let cool for 3-5 minutes and enjoy warm.

Hoecakes

 

Ingredients

- 2 cups of stone-ground cornmeal, white or yellow as you please

- 1 tablespoon of all-purpose flour (for a touch of tenderness)

- 1 teaspoon of sugar (just a whisper, now)

- 1/2 teaspoon of salt

- 1/4 teaspoon of baking soda

- 2 cups of buttermilk, rich and tangy

- 1 large egg, whisked until frothy

- 1/4 cup of bacon drippings or vegetable oil, for that down-home sizzle

1. In a well-worn bowl, whisk together your cornmeal, flour, sugar, salt, and baking soda.

2. Make a little well in the center, and pour in the buttermilk and beaten egg. Stir 'em together until just combined, but don't you fuss if there are a few lumps; they're just little pockets of character.

3. Let the mixture sit for a spell – about 10 minutes should do – it'll give the cornmeal time to acquaint itself with the moisture.

4. Meanwhile, heat a cast-iron skillet over medium heat and grease 'er up with a smidge of bacon drippings or oil.

5. Once that skillet's whispering hot, drop in dollops of your batter – I use about 1/4 cup for each hoecake.

6. Cook 'em until the edges look dry and bubbles dot the surface, then flip them gently. They should be a beautiful, golden brown – just like autumn leaves after the first kiss of frost.

7. Continue cooking 'em for another minute or two, then remove from the skillet. Keep 'em warm in a napkin-lined basket while you cook up the rest.

Frozen Yogurt Hacks

 

COPIED AND PASTED 

Here are some useful tips that I always use when preparing frozen yogurt to help create the very best results:

Use Full-Fat Yogurt: For the creamiest texture, opt for full-fat Greek yogurt. Lower-fat versions can lead to a grainier consistency, and they’re just not as satisfying when it comes to either taste or texture!

Sweeten to Taste: Greek yogurt is tangy, so you can add honey, maple syrup, or your preferred sweetener to balance the flavors. This is optional, and I recommend tasting first so you can tailor the dessert to your own preferences.

Blend Thoroughly: Mix your yogurt, sweetener, and any additional flavors (like fruit or vanilla extract) in a blender for a smooth base. You don’t need a fancy or expensive machine – what you already have at home will likely work just fine!

Add Flavorful Mix-Ins: Swirl in fruit compote, chocolate chips, or crushed nuts after churning for added flavor and texture, if you like.

Avoid Over-Freezing: Serve the frozen yogurt while it’s soft and creamy, or let it sit at room temperature for a few minutes before scooping.

Layer for Parfaits: Freeze in layers with granola or fruit for a fun, layered treat. This is one of my favorite fancy breakfast ideas!

Store Properly: Use an airtight container to prevent freezer burn and keep your frozen yogurt fresh.

Avocado and Lime Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 ripe avocados, peeled and pitted

1/4 cup lime juice

1 teaspoon lime zest

In a blender or food processor, blend the avocados, lime juice, and lime zest until smooth.

In a bowl, mix the avocado-lime puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy avocado and lime frozen yogurt with a sprinkle of lime zest on top.

Pomegranate Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1 cup pomegranate juice

1/2 cup pomegranate arils (seeds)

In a bowl, whisk together the Greek yogurt and pomegranate juice until smooth.

Stir in the pomegranate arils.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tart pomegranate frozen yogurt with a sprinkle of extra pomegranate arils on top.

Pear and Ginger Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 ripe pears, peeled and chopped

1 tablespoon fresh ginger, grated

1 teaspoon vanilla extract

In a blender or food processor, blend the chopped pears, grated ginger, and vanilla extract until smooth.

In a bowl, mix the pear-ginger puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy pear and ginger frozen yogurt with a sprinkle of ground ginger on top.

Kiwi Greek Frozen Yogurt

 

2 cups plain Greek yogurt

4 ripe kiwis, peeled and chopped

1 tablespoon lime juice

1 teaspoon vanilla extract

In a blender or food processor, blend the chopped kiwis, lime juice, and vanilla extract until smooth.

In a bowl, mix the kiwi puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy kiwi frozen yogurt with a few kiwi slices on top.

In a blender or food processor, blend the chopped kiwis, lime juice, and vanilla extract until smooth.

In a bowl, mix the kiwi puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy kiwi frozen yogurt with a few kiwi slices on top.

Matcha Green Tea Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 tablespoons matcha green tea powder

2 tablespoons honey or pure maple syrup (optional)

1 teaspoon vanilla extract

In a bowl, whisk together the Greek yogurt, matcha green tea powder, honey or maple syrup (if using), and vanilla extract until smooth.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this refreshing matcha frozen yogurt with a sprinkle of matcha powder on top.

Blackberry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh blackberries

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the blackberries, lemon juice, and vanilla extract until smooth.

In a bowl, mix the blackberry puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy blackberry frozen yogurt with fresh blackberries on top

Peach Greek Frozen Yogurt

2 cups plain Greek yogurt

2 cups fresh or frozen peach slices

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the peach slices, lemon juice, and vanilla extract until smooth.

In a bowl, mix the peach puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy peach frozen yogurt with a few fresh peach slices on top.

Chocolate Banana Greek Frozen Yogurt

 

2 cups plain Greek yogurt

3 ripe bananas, sliced and frozen

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

In a blender or food processor, blend the frozen banana slices, cocoa powder, and vanilla extract until smooth.

Mix the banana-chocolate puree with the Greek yogurt in a bowl until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this rich chocolate banana frozen yogurt with a sprinkle of cocoa nibs on top.

Pineapple Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh pineapple chunks

1 tablespoon lime juice

1 teaspoon vanilla extract

In a blender or food processor, blend the pineapple chunks, lime juice, and vanilla extract until smooth.

In a bowl, mix the pineapple puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy pineapple frozen yogurt with a sprinkle of toasted coconut on top.

Coconut Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1 cup unsweetened coconut milk

1/2 cup shredded unsweetened coconut

1 teaspoon vanilla extract

In a bowl, whisk together the Greek yogurt, coconut milk, shredded coconut, and vanilla extract until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this creamy coconut frozen yogurt with extra shredded coconut on top.

Raspberry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh raspberries

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the raspberries, lemon juice, and vanilla extract until smooth.

In a bowl, mix the raspberry puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy raspberry frozen yogurt with a handful of fresh raspberries on top.

Mango Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh or frozen mango chunks

1 tablespoon lime juice

1 teaspoon vanilla extract

In a blender or food processor, blend the mango chunks, lime juice, and vanilla extract until smooth.

Mix the mango puree with the Greek yogurt in a bowl until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this vibrant mango frozen yogurt with a sprinkle of shredded coconut on top

Peanut Butter Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1/2 cup natural peanut butter

1 teaspoon vanilla extract

2 tablespoons honey or pure maple syrup (optional)

In a bowl, mix the Greek yogurt, peanut butter, vanilla extract, and honey or maple syrup (if using) until smooth and well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this rich peanut butter frozen yogurt with a sprinkle of crushed peanuts on top for added crunch

Cherry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh or frozen cherries, pitted

1 tablespoon lemon juice

1 teaspoon almond extract

In a blender or food processor, blend the cherries, lemon juice, and almond extract until smooth.

Combine the cherry puree with the Greek yogurt in a bowl and mix until smooth.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this tangy cherry frozen yogurt with a garnish of chopped almonds or extra cherries.

Blueberry Greek Frozen Yogurt

 

2 cups plain Greek yogurt

2 cups fresh blueberries

1 tablespoon lemon juice

1 teaspoon vanilla extract

In a blender or food processor, blend the blueberries, lemon juice, and vanilla extract until smooth.

In a bowl, mix the blueberry puree with the Greek yogurt until well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until set.

Serve this vibrant blueberry frozen yogurt with a handful of fresh blueberries on top

Chocolate Greek Frozen Yogurt

 

2 cups plain Greek yogurt

1/4 cup unsweetened cocoa powder

3 tablespoons honey or pure maple syrup (optional, for a touch of sweetness)

1 teaspoon vanilla extract

In a bowl, whisk together the Greek yogurt, cocoa powder, honey or maple syrup (if using), and vanilla extract until smooth and well combined.

Pour the mixture into a loaf pan, cover, and freeze for at least 4 hours or until firm.

Serve this rich and creamy chocolate frozen yogurt with a sprinkle of cocoa nibs or dark chocolate shavings on top.