Lemon Yogurt Bread

Yogurt Bread
 Yogurt is the secret ingredient to this light and refreshing bread! It is so moist you'll find yourself nibbling your way through the whole loaf!

Perfect for a Mother's Day or other Spring Brunch, you'll find this recipe a keeper you'll use over and over.  Want to use a different flavor yogurt? Go for it! It is delicious in any flavor you want to use, so feel free to change it up if you want to.

The pink china in this photo is my grandmother's china. I can't think of Mother's Day without thinking of her. Her birthday is late April, just before Mother's Day. She loved the color Pink and she loved Roses. She had a few rose bushes outside of her little home.
Every spring the women in our large extended family plant pink flowers to remember her and honor her. I am privileged to have been the recipient of her china, and I treasure it. Mothers Day is the perfect day for a tea party to honor her.

Credit for this recipe goes to my daughter. I think she snagged a clipping from my recipe files that I had never tried, when she left for college. She made it, and turned it into her specialty. So, Every time I make it, I will forever think of my sweet girl!  The perfect recipe to do with our Mothers Day tea party. 

Here we are at her wedding just a few months ago.

This recipe is lightly sweet. I recommend serving it with a light glaze on top, rather than increasing the sugar. I love that it is not overly sweet. So many breads are nearly cupcakes, and I love this lightly lemony sweet bread. 
Lemon quick bread

Play around with your yogurt! Vanilla or Lemon is devine, but feel free to mix it up with any flavor such as a lime, raspberry, or other!

Let's get baking!

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Lemon Yogurt Bread
A lightly sweet and moist bread with a hint of lemon. Yogurt is the secret ingredient to this recipe that will become a keeper!
  • 1 1/2 cups All purpose flour
  • 3/4 cup Sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup Vanilla Yogurt
  • 1/3 cup Vegetable Oil
  • 2 1/2 Tblspn. Lemon Juice
  • Lemon Glaze: 2 cups Powdered Sugar + 3-4 Tblspn. Lemon Juice
Preheat oven to 325°, spray 8x4x2 "loaf pan with non stick cooking spray. In a large bowl, combine the flour, salt, baking soda & baking powder, mix well. In another bowl, whisk together, the egg yogurt, oil & lemon juice. Stir wet ingredients into dry ingredients just until moinstened and blended together. Pour into prepared pan.Bake 45-50 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Then remove to a baking rack to cool. Prepare the lemon glaze by whisking together the 2 cups powdered sugar and 3-4 Tablespoons lemon juice. When bread is cooled, pour glaze over the top of the bread. Let glaze set, before slicing.
Prep time: Cook time: Total time: Yield: 1 loaf


Bacon Ranch Chicken Spaghetti

Bacon Ranch Chicken Spaghetti is the perfect dish to feed a crowd, for a potluck, reunion, or a big family meal. It is full of cheesy, ranch flavors that will please everyone, and is easy to make, using a rotisserie chicken!

Rotisserie Chicken Meal Ideas

I have tweaked this dish from it's original format. I first received the recipe from a coworker of my husband. It is super delish in it's original format, with no ranch or bacon, but calls for rotel tomatoes and extra green chiles! a wonderful southwestern flavor! But my grandbabies wouldn't eat it, so I wanted to change it up where I can serve it for a big family gathering and still feed the little taste buds. It's truly great either way!

My husband and I are empty nester's so sometimes I'll make this and divide into smaller pans, one for dinner that night and the other gets popped into the freezer to be baked another night. (Or taken as a dish for a sick or elderly neighbor who doesn't cook any longer).
Chicken Spaghetti

You ready to get cooking?

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Bacon Ranch Chicken Spaghtetti
Cheesy ranch & bacon flavor packed dish full of moist rotiserrie chicken, makes this crowd pleasing dish a winner for any meal.
  • 1 Rotisserie Chicken, deboned and diced
  • 1 8 oz. package spaghetti
  • 1 lb. (16 oz) velveeta, cubed
  • 1 can cream of chicken or mushroom soup
  • 1/2 cup chicken stock
  • 1 packet ranch seasoning
  • salt & pepper to taste
  • 1 cup Cheddar cheese shreds
  • 1/2 lb. Bacon cooked crisp and crumbled reserve 2 Tablespoons for topping.
Preheat oven to 375°. Spray 9x 13 pan with non stick cooking spray. Set aside.Cook spaghetti according to package directions, then drain, and set aside.In the empty spaghetti pot, mix together over medium heat: Chicken, Velveeta cubes, Cream soup, Chicken Stock, Ranch Dressing Packet,Salt & Pepper. Stir till Cheese is melted and everything is well blended. Add Spaghetti back into the mixture, stir until well mixed.gently. Gently add in crumbled bacon, saving 2 Tablespoons for topping later. Pour mixture into prepared pan. Top casserole with shredded cheese, then reserved bacon. Bake at 375° for 35-40 minutes till cheese is melted and casserole is hot and bubbly. Serve warm.
Prep time: Cook time: Total time: Yield:


Monthly Meal Planner April 18

Menu Planning Ideas

April's Monthly Meal Planner is all about spring flavors! We are finally shaking off winter, and our families are getting busy with spring activities. Spring vegetables, fruits and flavors are just ready to be enjoyed!

Since I am recovering from a major surgery, I called on some of my blogger friends to send me some of their favorite Spring Dishes!

Here is a sampling of savory and sweet dishes to add to your menu planner this month!

stuffed with fresh spinach, feta cheese, and sun dried tomatoes
this dish couldn't be more moist and flavorful!

this family pleasing skillet dinner
is one you'll keep year round on your menu planner!

I try and cook fish for my husband at least once a week or every 2 weeks. (I hate fish, but he loves it, and it is healthier for him and his diabetes). I love the herb mixture she puts together on this flavorful dish! and we LOVE roasted aspargus!

This recipe is a great recipe to use the leftover pork from the tenderloin
in the first recipe above!  What a great way to repurpose it1
I happen to have leftover bbq pork in my freezer though, and will pull it out and be trying this one, asap!

With just 4 ingredients (plus a pinch of salt)
this easy to pull together salad is the perfec side dish 
for almost any meal! light and refreshing for spring!

this light and refreshing Pie, is not tart, but a light and creamy lemon pie, you will Love
 with a cream cheese layer and a lemon layer, your guests will beg for the recipe!  Only you will decide if you'll share it!


Freezer Meals: Stuffed Potatoes Four Ways

Four Recipes for Stuffed Potatoes
Also known as twice baked potatoes,Making a batch to store in the freezer helps make for a quick lunch or light dinner along side a soup, salad, or as a side dish that is easy to pull together at a moments notice. I give you lots of ideas for a variety of stuffing flavors to inspire you!

I usually cook up 6 large potatoes at a time to make a dozen stuffed halves to store in my freezer most of the year.  During summer I love to wrap them in foil and put on the top rack of the grill and let them heat up while we are grilling chicken. 
This potato plan has the same base recipe and then 4 variations to make: Loaded Potatoes, Broccoli with Cheddar, Chili-Cheese, and BBQ Stuffed Potatoes.

Use the base recipe as a starting point and change up your add-ins to best suit your taste or needs.   In fact the loaded potatoes you'll be seeing the pictures for here, I actually substituted turkey bacon and used plain yogurt instead of sour cream/cream cheese to make them a bit more healthy. (Ok, really to make me feel less guilty about all the cheese!)

Here's the basic recipe with the 4 Variations:

6-7 medium baking potatoes rinsed 
1 cup sour cream, plain yogurt or cream cheese
4 Tablespoons butter/margarine
2 cups shredded cheddar cheese divided: (1/2 cup reserved for topping the potatoes off)
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper

Loaded Potato add-in's:
8-10 slices bacon or turkey bacon cooked and crumbled
4 green onions chopped

Chili-Cheese potato add-in's:
15 oz. can chili (or 1 1/2 cups homemade) (I grab Hormel's turkey chili to reduce the fat)
4 green onions chopped

 Broccoli Cheddar Potato add-in's:
1 1/2 cups frozen broccoli  thawed and chopped

BBQ Potatoes:
approximately 2 cups shredded bbq pork or chicken (homemade or storebought: such as Lloyds)
4 green onions chopped

Bake potatoes in 400 degree oven for one hour until tender.  Allow to cool till you can handle them:
Jan's tip: if you're using  bacon, put your bacon on a baking sheet with sides and bake in the oven at the same time as the potatoes. Cooking time will vary so keep an eye till they are crispy.  Less mess and saves time and effort!
Cut potatoes in half length wise, and using a spoon, scoop out the insides. Be certian to leave 1/4- 1/2 inch of potato with the skin to support the skin and keep it in tact. Leave skins on a baking tray.

In large mixing bowl, mash the potato pulp and add in all base ingredients listed above.  Make sure to set aside 1/2 cup cheese to sprinkle on top later.  
For the loaded potatoes, chili-cheese potatoes, and the broccoli cheddar potatoes go ahead and mix in the additional ingredients and mix well. 
For the bbq potatoes mix in the chopped green onions only, saving the bbq for a later step.
Fill the shells with the potato filling. 
 For loaded, chili-cheese, and broccoli cheddar potatoes top the filled shells with a little of the reserved cheese.
For the bbq potatoes, after filling the shells with the potato filling, top each potato with the bbq, dividing equally between the shells. Then top each potato with shredded cheese last.

Storage options:

For storing all the potatoes together in a gallon sized freezer bag (perfect for baking for families) :  Flash freeze, by popping  the baking tray in the freezer for approximately one hour till each potato is individually frozen. Then remove and store in the freezer bag.
For storing individual potatoes (perfect for grabbing for lunch on the go, or to take to a sick friend/neighbor) before freezing, individually wrap each potato in plastic wrap. Store in a zip lock bag in freezer. 
To Bake from frozen:
bake in oven 350 degree's for 30 min.
To bake from room temperature: (pull out potatoes morning you need them)
bake in 350 degree oven till heated through (15 min. approximately)
To microwave :
These potatoes. I microwave mine for about 2 minutes, but times will vary by oven. 


Easter Recipes: Celebrate 365 Blog Party

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Easter will be here soon, and families will gather to celebrate, with Easter Dinners, and Parties of all kinds. So Celebrate 365 Blog Party is gathering together a collection of all recipes related to Easter celebrations!

It's time for sweet treats, and savory glazes for hams, delicious spring asparagus recipes, and fresh salads! Anything you bring to your Easter table or parties is welcome!

It wouldn't be Easter at our house with out a classic Watergate Salad! I know, some of you have either a love or hate relationship with it, but it is a love one at our house... preferably with colored marshmallows! I use Sugar Free pistachio pudding ane Sugar Free whipped topping to reduce the sugar for my diabetic husband. He still has to watch how much he eats, but he does get to partake just a little bit!

Got a few leftover plastic eggs that don't stay shut? How about using them and some extra scaps of fabric (or ribbon) and make my cute and "free" Raggedy Easter Eggs? A basket of these in vintage lace or. burlap, or .... would just melt my heart!!! (someone send me a basket!)

What are the must have dishes at your house?
Come join me, along with the other hosts: Val, Nicole and Carlee in sharing  your best ideas!

Feel free to link up your Easter dishes!
Share the link up on your social media pages if you can, is all we ask, and visit a neighbor if you have time!

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