The Best Lemon Blueberry Bread Recipe !







What You'll Need



  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 cups blueberries (12 oz)
  • 2 tsp lemon zest
  • ½ cup plain yogurt, regular or lowfat

How to Make It

  1. Preheat your oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
  2. In a medium sized bowl, whisk together your flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.
  3. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt and then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.
  4. Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.



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Strawberry Lemon Yogurt Cake





This is one amazing cake... so soft and delicious! You'll absolutely love it ♥

What You'll Need



  • 1/2 cups all purpose flour
  • 1/2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
  • 1/4 cups sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 8 ounces plain Greek yogurt
  • 12 ounces (about 2 cups) fresh strawberries, diced

    • GLAZE

  • 1/4 cups powdered sugar
  • 1-2 tablespoons lemon juice

How to Make It

  1. Heat oven to 325 degrees.
  2. Grease and flour a 10-inch bundt pan and set it aside.
  3. In a bowl, stir together flour, baking soda and salt.
  4. Mix in the lemon zest and set aside.
  5. With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  6. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated.
  7. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated.
  8. Gently fold strawberries into the batter.
  9. Pour the batter into the prepared bundt pan.
  10. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
  11. Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely.
  12. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl.
  13. Drizzle glaze over top of the cake, letting it drip down the sides.



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Not Yo Mama’s Banana Pudding !






What You'll Need




  • 1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whipped cream
  • 1 14-ounce can sweetened condensed milk
  • 1 8-ounce package cream cheese, softened
  • 2 cups milk
  • 1 5-ounce box instant French vanilla pudding
  • 6-8 bananas, sliced
  • 2 bags Pepperidge Farm Chessmen cookies

How to Make It

  1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
  2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.



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Easy Macaroni Casserole !








What You'll Need



  • 1 lb 93% lean ground turkey
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 medium red pepper, chopped
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrots
  • 1 cup sliced mushrooms
  • 1 (14.5 oz can) petite diced tomatoes, drained
  • 2 cups marinara sauce (I used my own homemade)
  • 2 cups water
  • 1/2 tsp Italian seasoning
  • 1 tsp Kosher salt
  • 8 oz shredded mozzarella cheese
  • 8 oz uncooked DeLallo whole wheat elbows

How to Make It

  1. In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
  2. Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
  3. Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
  4. Bring to a boil and then lower heat to medium-low and simmer for 20 minutes. While simmering, heat oven to 350°F.



Keywords

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Egg Salad Recipe !







What You'll Need



  • 6 large eggs
  • 1/3 cup small-dice celery (about 1 stalk)
  • 1/3 cup mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed

How to Make It

  1. Place the eggs in a medium saucepan. (They should sit in a single layer.) Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tightfitting lid, and let the eggs sit in the hot water for 8 minutes.
  2. Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.
  3. When the eggs are cool, drain them and wipe out the bowl. Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.
  4. Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed.



Keywords

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Mexican Casserole








What You'll Need



  • 1 pound lean ground beef
  • 1 can Ranch Style beans
  • 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
  • 1 can Ro-tel tomatoes
  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese, divided
  • 1 package taco seasoning
  • 1 can cream of chicken soup
  • 1/2 cup water
  • sour cream and salsa for serving


How to Make It

  1. Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
  2. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
  3. Let sit for 5-10 minutes before serving. Top with sour cream and salsa



Keywords

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Chocolate Lasagna







What You'll Need



  • 1 package Oreo cookies, 36 cookies
  • 6 Tbs butter, melted
  • 1 (8 oz) package cream cheese, softened
  • ¼ cup granulated sugar
  • 2 Tbs milk
  • 1 (16 oz) tub Cool Whip, divided
  • 1 large (5.9 oz) package chocolate instant pudding
  • 3 cups milk
  • 1½ cups mini chocolate chips

How to Make It

  1. Crush Oreo cookies. Place in a ziplock bag and use rolling pin to crush.
  2. In a mixing bowl, combine crushed oreos and melted butter.
  3. Put into a 9 x 13 baking dish. Press down the crust to cover the bottom of the dish. Place into refrigerator while preparing the other layers.
  4. In a mixing bowl, mix cream cheese until creamy. Add sugar and 2 Tbs milk, mix well. Stir in ½ of the cool whip.Spread on top of Oreo crust.
  5. In a mixing bowl, combine 3 cups milk and instant pudding. Whisk for several minutes. Spread on top of cream cheese layer. Let set for 5 minutes, until pudding is firm.
  6. Spread remaining Cool Whip on top.
  7. Sprinkle chocolate chips on top.
  8. Place in refrigerator for 4 hours (or freezer for 1 hour) before serving.



Keywords

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