27489 homemade yogurt cooler Recipes

sliced strawberry, plain nonfat yogurt, sparkling water or 1 cup seltzer water or 1 cup club soda

percent ) greek-style yogurt, sugar , or to taste, water, salt, strawberries, fresh or frozen and thawed, leaves fresh basil , plus more for garnish, generous pinch freshly ground black pepper

low-fat milk, plain yogurt with active cultures, vanilla extract, banana, peeled and chopped

homemade cornbread, cubed, homemade biscuits, cubed, butter, melted, celery, chopped, onion, chopped, eggs, well beaten, chicken stock , equal to cornbread, poultry seasoning, to taste, at least 1/2 tsp, salt and pepper, to taste

yogurt cheese (thick ) or 1 cup plain greek yogurt, maple syrup

yogurt, your favorite flavor (smooth ), yogurt, your favorite flavor (smooth )

yogurt cheese or 1 cup plain greek yogurt, powdered sugar, lemon juice, lemon zest

whole milk, instant nonfat milk powder, plain yogurt, flavoring or fruit

milk or 1/2 cup soy, peach yogurt or 1 (6 oz) container peach soy yogurt, fresh peach, peeled, pitted, and cut up, ground nutmeg

well-stirred canned unsweetened coconut milk, well-chilled plain yogurt, fresh mint leaves, washed well , spun dry, and sliced thin, unsweetened dessicated coconut**, toasted lightly

well-chilled plain yogurt, fresh coriander sprigs, washed well , spun dry, and chopped coarse, chopped peeled fresh gingerroot, fresh serrano chili, seeded and chopped (wear rubber gloves ), ground cumin

ripe mango, peeled and cut into chunks (about 1 cup), ripe papaya, peeled, seeded, and cut into chunks (about 1 cup), plain nonfat yogurt, honey (or sweetener of choice, add to taste), fresh lime juice, ice cubes

cold plain yogurt (i use curds) or 1/2 cup curds (i use curds ), cold water, salt, ground cumin, pepper, paprika

yogurt, shaved ice or 1 cup cracked ice, minced cucumber, dried mint

homemade pizza rolls, shredded pizza cheese or mozzarella cheese, sausage, cooked, drained, sliced pepperoni, chopped, green pepper, finely chopped, fresh sliced mushrooms, coarsely chopped, onion, finely chopped, chopped black olives, pizza sauce or spaghetti sauce, egg roll wraps, oil (for frying ), combine above ingredients except wrappers (and oil)., place a 1/4 cup filling in center of each egg roll. fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner w/water and roll up tightly to seal. fry in 1-inch of 375o oil for 1-2 minutes til golden brown., serve with addition pizza sauce for dipping if desired., extra cooked rolls can be frozen ., reheat :., place on cookie sheet and bake in 375o oven for 20-25 minutes til heated through and nice and crispy on the outside., i make some with homemade sausage, some with chopped peperoni, some with a couple of my italian cheese blends, etc., your only limited to what you can imagine

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).