Just Peachy Pound Cake

I totally forgot to post this recipe.  So sorry!!!:( I hope you weren't waiting too long for it.  Time and things caught me off guard.  Like being out side and going shopping and hitting the movies.  Just trying to get the most out of summer before I have to pull all the flowers and clean up the yard for pumpkins and pumpkin pies and cookies.  Actually that sounds like fun!

Ok My review on this pound cake is that it was amazing! It was dense.  I love dense cake.  A cake with substance, firm and sweetened to the tee. Fresh peaches, creamy butter and yes yogurt too.  I had my first slice (chunk) for breakfast with coffee and intend on having some until it is gone.   YUM!

First I LOVE pound cakes.  They can be used for breakfast as well as an lunch or evening dessert.  Add a dollop of whipped cream or a scoop of vanilla ice cream and quite actually it really makes it delightful.

1 cup butter softened
1 cup sugar
1 cup brown sugar
6 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1/4 tsp baking soda
1 tsp salt
1/2 cup nonfat plain Greek yogurt
3 cups peeled & diced peaches (about 6-8 peaches)



Preheat oven to 350
Spray a 10" bundt pan with nonstick spray, set aside
Cream together butter and sugars.
Add eggs to butter, one at a time, mixing in completely after each egg
Add in vanilla, mixing until just incorporated

In a bowl whisk together flour, baking soda and salt
Alternate adding in flour mixture and yogurt until all is combined
Gently stir in peaches, making sure to not over mix
Pour/scoop (mixture will be thick) batter into prepared pan
Bake for 60-70 minutes, or until top is browned and a toothpick comes to clean when inserted into center

Let cool on a cooling rack for 20-30 minutes before flipping out of pan

Serve warm with ice cream,whipped cream or slice and serve on a party platter or you can do as I did and slice a nice chunk of this pound cake and enjoy!!!!

Pecan Apple Bites

One, Two, Three bites of yummy pecan apple grab and go treats.

Easy to make with simple ingredients these treats will be enjoyed by the whole family and it won't take Mom long to put these yummy quick bites together for your after school snack. 

¼ cup packed light brown sugar

·         1 teaspoon cinnamon 
Save a little to sprinkle on top

·         3 tablespoons melted butter

·         ⅓ cup chopped pecans or (I used 1/2 whole piece )

·         1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices**(I took skin off but it isn't necessary)

·         1 (8-ounce) can crescent rolls

    Preheat your oven to 375 degrees 

    Line a baking sheet with parchment paper.

     In a small bowl, combine brown sugar and cinnamon.  Set aside.

     Melt butter and toss apple slices in butter, set aside.

    Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly    distribute brown sugar mixture onto each triangle. Place apple slice on wide end after rolling in butter.  Roll from wide end to narrow end.  Brush each crescent roll with remaining butter and top with chopped pecans or as I did one whole pecan.  Sprinkle with a little cinnamon.

   Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Chobani yogurt with Tortellini! A great summer cold salad

Hi everyone!

These last few weeks have finally felt like summer.  Hot days and humid nights and whether you have air conditioning or not the last thing you want to do it cook, correct?

Well even it you like to bake and cook like I do there are days you look for easy one two three recipes.  Simple meals that require a few ingredients to make a quick light meal.

Chobani is challenging everyone to create a #madewithchobani recipe for these hot summer days so with that bit of inspiration I decided to try my hand at creating a salad which would be easy, healthy and simple to make.

Did you know that Chobani yogurt has 40% less sugar than regular yogurt?  Yes and it tastes fabulous! Check out more recipes on their page Chobani Recipes

I just happened to have Chobani's Lemon blended yogurt right in my refrigerator so I immediately thought of a few ingredients I had handy and combined them to make a delightful light summer cold pasta salad.

Here's my simple recipe:

1- 9 oz. refrigerated tri-color cheese tortellini
1-5.3 oz. Chobani Lemon Blended yogurt
1-handful of fresh chives chopped or use green onion if you like
pinch of salt and pepper
grated Italian cheese
1/4 cup milk to thin 
1/2 cup chopped veggies (optional) carrots, celery, peppers)

Bring a pot of water to a boil adding a bit of salt.  When water is at a rapid boil toss in tortellini and stir cooking for about 2 to 3 minutes.  Remove from stove, drain.  Do not rinse.  Allow tortellini to cool to touch(I placed mine in refrigerator for a quick cool).  Set aside

yogurt, chives, pinch of salt and 1/4 cup milk to thin

In a medium bowl add Chobani lemon yogurt(Note: I think you could use unflavored too but I love lemon so that is why I decided to try my recipe with the lemon blended yogurt).

Add chopped chives, pinch of salt and pepper, milk and of course some grated Italian cheese.  Toss tortellini with yogurt mix making sure to cover each and every tortellini with this great dressing.

Refrigerate until completely cold and serve on a bed of fresh lettuce.  Any lettuce will do fine.

I added a touch of Balsamic vinegar to this dish to add a little sweetness.

Enjoy this simple yet healthy recipe and check out more greek yogurt recipes from Chobani.