121109 make single vanilla yogurt Recipes

skim milk, nonfat dry milk powder, agave nectar, vanilla extract, plain yogurt (i recommend nonfat greek yogurt as a starter the first time you make this. after that, you can use y)

yogurt , vanilla skyr siggis, milk , any kind but whole is tastier, powdered milk

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, any flavor fruit jam, egg white

make ahead cookie mix, brown sugar, shortening, peanut butter, vanilla extract, egg

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

make ahead cookie mix, brown sugar, white sugar, butter, vanilla extract, chopped walnuts, egg, sugar for decoration

mango, orange juice concentrate (optonal), plain yogurt (or use vanilla or other flavored yogurt like lemon), sugar (to taste)

sliced peaches in juice, sugar, low-fat vanilla yogurt or 2 cups non-fat vanilla yogurt

low-fat vanilla yogurt or 3/4 cup non-fat vanilla yogurt, cinnamon (more if you wish), peach (i used half of a really big )

pork loin, fresh rosemary, fresh thyme, garlic cloves, minced, salt and pepper, non-fat vanilla yogurt or 1 1/2 cups low-fat vanilla yogurt, lemon juice, prepared horseradish cream, dijon mustard, barbecue sauce, dried dill weed

butter-flavored cooking spray, all-purpose flour, baking powder, turbinado sugar, egg, low-fat vanilla yogurt

fresh bananas (use large banana s or 3 small), frozen strawberries (i use a berry blend, strawberries, blueberries, raspberries), non-fat vanilla yogurt (i use silk, vanilla soy yogurt, and 1 cup is the equiv. of 1 small yogurt), vanilla-flavored soymilk (just add soy milk until you get a good consistency for your shake, make it a little thin), splenda sugar substitute (1/2 tsp. splenda or 1/2 tsp. sugar or 1/2 tsp honey), ice cubes

flour (regular white ), wheat flour, oats, cornmeal, brown sugar, baking powder, salt, egg, milk (plus 2 tbsp.), butter, vanilla yogurt

peach halves in juice , do not drain, ripe small banana, plain nonfat yogurt (or use peach or vanilla yogurt if you like), pure vanilla extract, ice cube

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

all-purpose flour, whole wheat flour, granulated sugar, orange (including skin), baking powder, baking soda, salt, egg, vanilla yogurt (i use non-fat but any can be used), canola oil, vanilla, powdered sugar (sifted), orange juice

all-purpose flour, old fashioned oats, brown sugar , firmly packed, double-acting baking powder, salt, cinnamon (i went a little heavy on this(i love !), raisins (i omitted these, since i was using strawberry yogurt), nonfat vanilla yogurt (recipe was written using dannon light & fit) or 1 cup strawberry nonfat yogurt (recipe was written using dannon light & fit), egg, beaten lightly, canola oil (i used olive oil)