BIZZY BAKES

This is catch-up week at our group, WwDH.  Each of us has selected a recipe, we missed making along the way.  When I originally saw this recipe, it was immediately on my radar but for some reason, I was not able to join in, that week.  This is my second chance and I happily made this refreshing breakfast, lunch, brunch, snack or  dessert. This was originally with pistachios which I did not have in the house.  Almonds and honey go so well together that I easily adapted the recipe to the almonds. Roasted Almond and Honey Yogurt     -   Adapted From New Food Fast by Donna Hay They say that today is the hottest day, this year, and what is more appropriate for such a day, but a nice cool mixture, sweet and nutty, creamy and smooth. It can't be easier to make.  I roasted nuts in the microwave and that is a quick job.   Place honey in the bottom of a glass.  Cover with slivered almonds.  Top with creamy yogurt - ...

I love potatoes, all kinds of potatoes, made in a variety of ways.  My least favorite is potato salad because I like my potatoes hot.  Bake them, boil the, fry them or roast them, I love potatoes.   I grew up on potatoes and sour cream.  In our home, it was a comfort food.  It always appealed to me and I loved when Mom made it.  I also liked when she put both into borscht. This is a super easy dish to make but it tastes like a million dollars. It is almost embarrassing to post this but it tastes so good.  The plus is that it is made with half yogurt and half sour cream, cutting the calories.  I would guess, you could make it, totally with yogurt. Baked Potatoes with Yogurt and Sour Cream  -  Barefoot Contessa Back to Basics  Ingredients 4 Idaho russet baking potatoes  (I made 3.) 1/2 cup yogurt  ( I put a little more sour cream in than yogurt.  I didn't know what the yogurt would do to the so...

Margaret has a new fan - my husband.  She selected this week's recipe for our WWDH, Wednesday with Donna hay group.  Hubby took a bite and I thought I had better hide the rest of these muffins.  He liked the texture and flavor.  He has never mentioned texture before.  So, kudos to Margaret and Donna Hay. This recipe is found on online right here. We are a known "muffin family" and I am always ready to bake muffins but I don't always get such accolades.  I think the combination of the oats, yogurt and blueberries gave it the extra boost.  I do recommend this recipe.  It is not only good but easy to make.  I used one bowl and it is measuring, mixing and baking --- nothing complicated. I made these gluten-free by subbing in a mixture of tapioca flour, brown rice flour and potato starch.  (could have added guar gum). Please stop by the rest of our members sites and see their creations.      Kayte   ...

Yeah, I am finally back with my Donna Hay Group, WWDH,  It feels good and the soup we made, this week, was delicious.  I was hesitant with the combo, Lentils, Lemon and Yogurt Soup with Spinach but I jumped right in and was rewarded with a creamy and warming soup. This was yet another easy soup from Donna and with the addition of the spinach, it went right to the top of the list. Gaye selected this recipe and personally, I think, she has great taste.  Thanks Gaye. See what my sisters in cooking have done, this week, with their soups.  Gaye , M argaret , Sarah and Kayte .  Gaye will have the recipe on here blog. See Ya in the Gumbo Tuesday’s Table   Simple Supper Tuesday Real Food Forager Simply Sugar and Gluten Free The Gathering Spot Hearth and Soul My Sweet and Savory