Orange Spice Muffins with Cinnamon Whipped Topping

Featured Product: Nancy’s Organic Whole Milk Yogurt Plain  and Organic Valley Whole Milk

Serves: 12 | Prep time: 15 min | Cook time: 25 min | Total time: 40 min

 

Ingredients

  • 2 Cups All-purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon or Pumpkin Spice Blend
  • ½ tsp. Salt
  • ½ Cups Butter, softened but cool
  • 1 ½ Cups Brown Sugar
  • 2 Eggs
  • 1 Cup Organic Valley Whole Milk
  • 1 tsp. Vanilla
  • 1 Tbsp. Orange Zest
  • ¼ Cups Orange Juice

Frosting

  • 1 Cup Butter, softened
  • 4 Cup Powdered Sugar
  • ½ Cup Nancy’s Organic Whole Milk Yogurt Plain
  • 1 Tbsp. Orange Zest (optional)
  • ½ tsp. Cinnamon
  • ½ tsp. Vanilla Extract

Garnish

  • Fresh Cranberries, frozen
  • Fresh Rosemary Leaves

Directions

  1. Preheat the oven to 375 degrees and line a standard muffin tin with paper liners.
  2. In a mixing bowl, whisk together the flour, soda, cinnamon or spice blend, and salt.
  3. In a separate bowl, cream the butter and sugar until fluffy.
  4. Add the eggs, milk, vanilla, orange zest and juice. Stir the wet ingredients with a wooden spoon.
  5. Add the whisked dry ingredients in thirds, stirring to saturation between each addition.
  6. Pour the batter into each liner, filling almost to the top. Bake for 25 minutes until the tops are golden and a toothpick comes out clean.
  7. Allow the muffins to cool for 5 minutes before turning out of the pan.
  8. To make the frosting, use a hand mixer to beat the softened butter while gradually adding the powdered sugar.
  9. Once incorporated, add the yogurt, orange zest (if using), cinnamon and vanilla. Mix until smooth.
  10. Once the muffins are cool, pipe or spread the frosting onto each before garnishing with frozen fresh cranberries and rosemary leaves.

Creamy Kale Dip with Garlic & Herb Cream Cheese Spread

Featured Product: Nancy’s Organic Lowfat Cottage Cheese and Nancy’s Organic Garlic & Herb Cream Cheese Spread

 

Ingredients

  • 2 Tbsp. Olive Oil
  • 3 C. Chopped Kale (ribs removed)
  • Kosher Salt, to taste
  • ½ C. Nancy’s Organic Lowfat Cottage Cheese
  • ½ C. Nancy’s Organic Garlic & Herb Cream Cheese Spread
  • 1 Tbsp. Fresh Lemon Juice

Suggested Dippers

  • Broccoli Florets
  • Sliced Bell Peppers
  • Sugar Snap Peas
  • Crackers

Directions

  1. Pour the olive oil into a large skillet over medium heat. Once shimmering, add the chopped kale and season with kosher salt. Sauté until vibrant and just softened, 2-3 minutes.
  2. Transfer the sauteed kale to a plate and allow it to cool completely.
  3. In a food processor, combine the kale and remaining ingredients. Pulse to chop, then blend until smooth.
  4. Serve with dippers.

Pumpkin Spice Coffee Cake

Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Ingredients

Cake

  • 2 C. All-purpose Flour
  • ¾ tsp. Baking Soda
  • 1 tsp. Pumpkin Pie Spice Blend
  • ½ tsp. Salt
  • 1 C. Cane Sugar
  • 8 oz. Nancy’s Organic Whole Milk Yogurt
  • 2 Eggs
  • 1/3 C. Pureed Pumpkin Pie Mix
  • ¼ C. Butter, softened
  • 2 tsp. Vanilla

Pumpkin Spice Layer

  • ½ C. Brown Sugar, packed
  • ½ C. Finely Chopped Toasted Walnuts
  • 2 tsp. Pumpkin Spice Blend

Directions

  1. Preheat oven to 350 degrees and prepare 6 mini loaf pans with butter or cooking spray and parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda and salt. Separately, beat the remaining wet cake ingredients with a hand mixer. Fold the wet ingredients into the dry and incorporate.
  3. For the pumpkin spice layer, combine the brown sugar, chopped walnuts, and pumpkin spice blend in a small bowl and set aside.
  4. Spoon half of the batter into the prepared pans and sprinkle half the pumpkin spice mixture on top. Add the other half of the batter, and finish with the remaining pumpkin spice mixture.
  5. Bake for 25-30 minutes, until golden brown with surface cracks beginning to form and a toothpick comes out clean.
  6. Allow the cakes to cool for 10 minutes before turning them out of the pans.

Apple Bars with Maple Cream Cheese Glaze

Featured Product: Nancy’s Organic Whole Milk YogurtNancy’s Organic Cream Cheese  

 

Ingredients

Cake

  • 1 C. All-purpose Flour, plus more for the pan
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 1 C. Sugar
  • ½ C. Extra Virgin Olive or Avocado Oil, plus more for the pan
  • ½ C. Nancy’s Organic Whole Milk Yogurt
  • 1 tsp. Vanilla
  • 2 C. Grated Apples

Maple Cinnamon Cream Cheese Frosting

  • 8 oz. Nancy’s Organic Cream Cheese, softened
  • ½ C. Organic Butter, softened
  • ¼ tsp. Salt
  • ½ tsp Cinnamon
  • 1 tsp. Pure Vanilla Extract
  • 1 Tbsp. Maple Syrup
  • 4 C. Organic Powdered Sugar

Directions

  1. Pre-heat the oven to 350 degrees and prepare an 8×8-inch baking pan with oil or butter and parchment paper.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a separate mixing bowl, combine the sugar, oil, yogurt, and vanilla. Fold in the grated apples.
  4. Add the dry mixture to the wet mixture and incorporate.
  5. Pour the batter into the prepared baking pan. Bake for 45-50 minutes, until a knife comes out clean. Allow the bread to cool completely on a rack before frosting.
  6. To make the frosting, use a hand mixer to beat together the softened cream cheese and butter. Incorporate the salt, cinnamon, vanilla, and maple syrup.
  7. Slowly incorporate the powdered sugar. Beat until fluffy and smooth.
  8. Once the cake has completely cooled, spread the frosting evenly onto the cut surface and smooth it to the edges.

Creamy Maple Cinnamon Oats with Pecan Crumble and Pears

Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Ingredients

Oats

  • ⅓ C. Rolled Oats
  • Salt to taste
  • ⅛ tsp. Ground Cinnamon
  • ⅔ C. Water
  • 1 tsp. Maple Syrup, plus more for drizzling
  • ½ Tbsp. Chopped Toasted Pecans

Pecan Crumble

  • ½ C. Cane Sugar
  • ¼ C. Butter
  • ¾ C. Rolled Oats
  • ½ C. Raw Pecan Aalves

Toppings

  • Nancy’s Organic Whole Milk Yogurt
  • Pecan Crumble (above)
  • Diced Pears

 

Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. To make the pecan crumble, combine the sugar, butter, rolled oats, and pecan halves in a food processor. Pulse lightly to chop until just incorporated.
  3. Scatter the mixture on the prepared baking sheet. Bake for 10-15 minutes, until set and golden.
  4. Place the sheet on a rack to cool for 10 minutes and then crumble with a fork.
  5. While the crumble cools, combine the ingredients for the oats in a microwave safe bowl.
  6. Stir, cover, and cook in 60-second intervals until desired texture and consistency is achieved, about 2-3 minutes.
  7. Spoon the oats into 1-2 bowls and add a dollop of yogurt to each. Top with pecan crumble and diced pears.

Pumpkin Swirl Smoothie

Featured Product: Nancy’s Organic 100% Grass-Fed Yogurt Plain

 

Ingredients

Smoothie

  • 12 oz. Nancy’s Organic 100% Grass-Fed Yogurt Plain, divided
  • 1-2 Tbsp. Maple Syrup
  • ¼ C. Whole Milk
  • 1 Apple
  • 1 Banana
  • ½ C. Spiced Pumpkin Pie Filling
  • 1 Tbsp. Almond Butter
  • 2 Tbsp. Cinnamon Granola
  • 1 tsp. Vanilla Extract

Suggested Toppings

  • Cinnamon Granola
  • Pumpkin Seeds

 

Directions

  1. Set aside 4 oz. of the Organic 100% Grass-Fed Plain Yogurt and the maple syrup. Combine the remaining smoothie ingredients in a blender and puree until smooth.
  2. Pour the reserved Organic 100% Grass-Fed Plain Yogurt into the bottoms of two serving glasses. Layer with maple syrup, followed by the smoothie mixture.
  3. Use a straw to swirl the layers up the sides of each glass.
  4. Add toppings and serve immediately

 

Spiced Pear Bread

Featured Product: Nancy’s Organic 100% Grass-Fed Vanilla Yogurt

 

Ingredients

  • 1 C. All-purpose Flour, plus more for the pan
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • 1 C. Sugar
  • ½ C. Extra Virgin Olive or Avocado Oil, plus more for the pan
  • ½ C. Nancy’s 100% Grass-Fed Vanilla Yogurt
  • 2 C. Grated Bartlett Pears (ripe but firm)
  • 2 Bartlett Pears (whole)

 

Directions

  1. Pre-heat the oven to 350 degrees and prepare a 9×5 bread pan with oil and a dusting of flour.
  2. In a mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
  3. In a separate mixing bowl, combine the sugar, oil, and yogurt. Fold in the grated pears.
  4. Incorporate the dry mixture into the wet mixture.
  5. Place the whole pears in the center of the prepared baking pan. Pour the batter around the pears, keeping them in place. Bake for 45-60 minutes, until a knife comes out clean.
  6. Allow the bread to cool on a rack for 20 minutes before turning it out of the pan.
  7. Serve warm.

 

Spiced Citrus Cottage Cheese Dip

Featured Product: Nancy’s Organic Lowfat Cottage Cheese and Nancy’s Organic Whole Milk Yogurt Vanilla

 

Ingredients

  • 8 oz. Nancy’s Organic Lowfat Cottage Cheese
  • 6 oz. Nancy’s Organic Whole Milk Vanilla Yogurt
  • 2 Tbsp. Powdered Sugar (optional)
  • ¼ tsp. Ground Cinnamon
  • Pinch of Ground Ginger
  • Pinch of Ground Clove
  • 1 Tbsp. Orange Zest
  • Graham Crackers and Fruits for dipping

Directions

  1. To the bowl of a food processor, add the Lowfat Cottage Cheese, Whole Milk Vanilla Yogurt, powdered sugar (if using), spices and orange zest. Pulse to combine and blend to desired consistency.
  2. Serve with graham crackers and fruits for dipping.

Zucchini Banana Mug Muffins with Grass-Fed Yogurt

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

  • ¼ C. Rolled Oats
  • 1/3 C. All-purpose Flour
  • 1/8 tsp. Baking Soda
  • 1/8 tsp Baking Powder
  • ¼ tsp. Pumpkin Pie Spice Blend
  • Pinch of Kosher Salt
  • ¼ C. Grated Carrot
  • ¼ C. Grated Zucchini, some moisture removed with a clean kitchen towel
  • ¼ Ripe Banana, mashed
  • 2 Tbsp. Brown Sugar, packed
  • 2 Tbsp. Nancy’s Organic 100% Grass-Fed Yogurt, plus more for topping
  • 1 Tbsp. Avocado Oil

 

Directions

  1. Prepare one 12 oz. mug with cooking spray.
  2. In a mixing bowl, whisk together the oats, flour, baking soda, baking powder, spices, and salt.
  3. Separately, stir together the carrot, zucchini, banana, brown sugar, buttermilk, and oil.
  4. Add the dry ingredients to the wet ingredients and incorporate.
  5. Spoon the batter into the prepared mug, filling 2/3 to the top.
  6. Cook in the microwave for 2 ½ minutes until puffed and a knife comes out clean.

Loaded Black Bean Nachos with Queso

Featured Products: Nancy’s Organic Sour Cream and Nancy’s Organic Cream Cheese

 

Ingredients

Queso

  • 1 Tbsp. Butter
  • ¼ C. Milk
  • ½ C. Nancy’s Organic Sour Cream
  • 1 ½ Tbsp. All-Purpose Flour
  • ½ tsp. Dijon Mustard
  • 1/8 tsp. Garlic Powder
  • Pinch of Salt
  • 2 oz. Nancy’s Organic Cream Cheese
  • 1 C. Shredded Medium Cheddar Cheese

Nachos

  • 1 Bag Multi-grain Chips
  • 1 Can Black Beans, drained and rinsed
  • 4-5 Mini Bell Peppers, sliced
  • 1 Jalapeno, sliced
  • 1 recipe Queso (see above)
  • 2 C. Shredded Cheddar

Suggested Toppings

  • Nancy’s Organic Sour Cream
  • Fresh Salsa
  • Sliced Black Olives
  • Cilantro Leaves
  • Lime Wedges

 

Directions

Queso

  1. Melt the butter in a 3 qt. saucepan over medium heat.
  2. Whisk together the milk and sour cream. Set aside.
  3. Whisking, add the flour and cook for 1-2 minutes.
  4. Add the sour cream mixture a splash at a time and continue to whisk until thickened and bubbly.
  5. Add the Dijon mustard, garlic powder and salt.
  6. Add the cream cheese and cheddar. Stir until all the cheese is melted.

Nachos

  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. Scatter ½ of the tortilla chips on the parchment and layer with ½ of the black beans, sliced peppers, queso and shredded cheddar.
  3. Bake the first layer for 5-10 minutes, until the cheese begins to melt.
  4. Add additional layers of chips, black beans, sliced peppers, queso and shredded cheddar. Bake for 10 more minutes until cheese is golden and bubbly.
  5. Top the nachos with Nancy’s Organic Sour Cream, fresh salsa, sliced black olives, and cilantro leaves. Serve warm with lime wedges.