One thing that my family loves is yogurt. It’s one of those things that you can enjoy for breakfast, in a smoothie or with fruit. Sometimes with Greek Chicken for lunch or dinner, and lastly in the baked goodies.

My family use it excessively over holidays but to be honest, it became our daily necessity. I have these 3 beautiful kids who are growing and yogurt is essential for their growth.

Mountain High Yoghurt is by far better for you in every possible way. Walmart is my go-to place to get all my groceries in one place, and we love that they carry our favorite Mountain High Yogurts.

My kids and I will be doing a lot of baking this holiday season, and on top of my list is to grab a couple of tubs of Mountain High Yogurts and get my “baking” on. However, since my children will be home for the winter break, we will be preparing smoothies and delicious treats, too.

We absolutely love the texture and the taste of Mountain High Yogurt. I am old fashion kind of gal, so plain yogurt for me is the best, but I got to say that my children love to use organic granola or homemade and fruit to top Mountain High Vanilla Yoghurt Flavor. It’s like dressing it up with endless possibilities.

I thought to share this delicious and easy Meyer Lemon Pound Cake, since the holiday season is almost here, and lemons are in season as well, so why not make something like this and have it for breakfast or when your friends or family come to visit.

Sandra’s Easy Cooking is Amazon Affiliate

Check out my Amazon Store

Print

Meyer Lemon Pound Cake

Makes 1 large loaf or two smaller

Course Brunch, Dessert

Cuisine American

Keyword cake, baking, sweet, dessert

Prep Time 10 minutes

Cook Time 45 minutes

Resting 10 minutes

Total Time 55 minutes

Servings 8

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 sticks unsalted butter room temperature
• 2 cups granulated sugar reserve 1/2 cup for syrup
• 3 large eggs at room temperature
• 1/3 cup grated lemon zest
• 3 cups flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup freshly squeezed lemon juice divided
• 3/4 cup Mountain High Yoghurt Plain, at room temperature

GLAZE:

• 1 cup confectioners’ sugar sifted
• 3 tablespoons freshly squeezed lemon juice
• 1/2 tsp Meyer Lemon
• 1 TBSP.  Mountain High Yoghurt Vanilla Flavor

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a larger loaf pan or two smaller ones ***you can line the bottom and sides of the pan with parchment paper instead.
2. Cream the butter and 1 1/2 cup granulated sugar in the bowl of an electric mixer until light in texture and creamy. Make sure the butter is at the room temp.
3. The mixer should be on medium speed, then start to add the eggs, one at a time, and the lemon zest.
4. Sift the flour, baking powder, baking soda, and salt together in a bowl.
5. In another bowl, combine 1/4 cup lemon juice and Mountain High Yoghurt.
6. Add the flour and lemon-yogurt mixtures to the batter; add more flour as needed to become a thicker batter. If you are using a large pan, pour all the batter in, but if you are using two smaller pans divide the batter evenly between the pans, smooth the tops and bake for about 40 to 50 minutes, and/or until a toothpick comes out clean.
7. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves completely. When the cake is done, allow it to cool for approximately 10 minutes.
8. Remove the cake from the pan and set it on a cookie rack and over a tray pan then spoon the lemon syrup over them. Allow the cakes to cool completely before adding a glaze.
9. For the glaze, combine the confectioners’ sugar, the lemon juice, and lemon zest in a bowl, mixing with a whisk until smooth in texture, then add yogurt and mix again.
10. Drizzle over the top of the cake using a fork or similar and let the glaze to drizzle down the sides.

Recipe Notes

Using a regular Lemon is fine too, or any other brand of yogurt.

[amazon_link asins=’B0029JQEIC,B00FL62D1C,B00MQ52SG6,B00AQSG8B6,B01N3B2X7Q,B0000CEO82′ template=’ProductGrid’ store=’welcosblog00b-20′ marketplace=’US’ link_id=’62e51b11-22cc-4108-8588-1c264609b441′]

Disclosure: I have been compensated by General Mills for this post; however, I am sharing my own thoughts. All opinions and pictures are my own as well as the recipe.

With school already in session, I am always making something to be satisfying and quick for my kids to munch on, but at the same time healthy energy boost. They are pretty simple children, sometimes even fresh banana would make them happy, however, freshly made granola always puts the smile on their faces.
Most of the time they just take a handful and run out of the door, but ever so often they sprinkle over their morning cereals or eat it with the yogurt as a healthy after-school snack.

 

It’s extremely easy! Make it over the weekend, place it in a lidded jar, and keep it in your pantry. One handful goes a long way, but it is the most delicious granola combo ever.
You have protein, fiber, sweetness, natural oils, etc. It hits the spot and lifts your mood as well as kills those cravings for something sweet right away. I have shared this recipe with many of my readers that were asking how to make their own granola, and it has always had positive feedback, so I decided that it is a time to share it on my blog too.

The best part is that you really don’t have to use mixed nuts. If you have one kind, use that. Also, any mixed dry fruit would do. If you don’t want to use maple syrup, and you have honey, use the honey.
As I said, this recipe is tested many times, and it tastes really good!

Print

The Best Homemade Toasted Granola

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword baking,

Author Sandra | Sandra's Easy Cooking

Ingredients

• 2 cups Rolled oats
• 1 cup mixed nuts cashews, walnuts, almonds, pecans, etc.
• 2 tbsp. Flaxseeds
• 2 tbsp. Pumpkin Seeds
• 1 tbsp. brown sugar
• 1/2 cup organic maple syrup or other sweeteners
• 1/3 cup Organic Coconut oil melted
• 1 tbsp. Cocoa Powder
• 1/2 tbsp. Pure Vanilla extract
• 1/2 tsp. Salt

Options to add to baked and cooled granola:

• 1 cup mixed dried fruit
• 1 tsp cinnamon
• 1/8 tsp ginger

Instructions

1. Preheat oven to 350 °F.
2. Combine in a bowl rolled oats, mixed nuts, flaxseeds, pumpkin seeds, and brown sugar.
3. In another bowl combine maple syrup, salt, melted coconut oil, coconut powder, and Vanilla extract; stir well until everything is incorporated.
4. Mix together both mixtures and place onto lined with parchment paper 10x15 Baking Sheet baking sheet.
5. Bake for approximately 30 minutes, depending on you your oven, mixing it every 10 minutes, so it can develop the same color and toast evenly. It has to be toasted, crunchy. It will develop even more crunch after it cools down.
6. Once done, remove from the oven and place to cool down completely before adding dried fruit and spices.
7. After adding dried fruit, place the granola in the jar, close it with the lid and keep it in the pantry or similar.

Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life.

With just a few humble ingredients—baby potatoes, fresh kale, and baby bella mushrooms—I whipped up something warm, rustic, and seriously satisfying. You can have it as a side dish or main meal. I mean why not?

This dish is:

• Vegetarian, unless you use beef tallow. There are is olive oil or coconut oil you could use instead.
• Budget-friendly. If you don’t have kale, use spinach. It is very budget friendly recipe.
• Packed with nutrients and earthy flavor
• Perfect as a side or a standalone main dish

My husband, suggested tossing in sautéed Italian sausage—so next time, that’s happening. But for now, let’s keep it simple and delicious

What to Serve It With

Protein Pairings:

• Grilled steak – A juicy ribeye or sirloin makes a hearty, comforting meal.
• Pan-seared chicken thighs or breasts – Lightly seasoned or with garlic herb butter.
• Seared salmon – Adds healthy fats and balances beautifully with the earthy mushrooms.
• Sautéed Italian sausage – Crumbled or sliced on top, as your husband suggested—so good!
• Poached or fried eggs – Perfect for a vegetarian twist; the yolk adds richness.

Fresh Additions:

• Simple green salad – Tossed with lemon vinaigrette for a refreshing contrast.
• Cucumber-yogurt sauce or tzatziki – Adds creaminess and tang.
• Crusty sourdough or flatbread – For scooping every bite or mopping the skillet.

Cozy Extras:

• Roasted cherry tomatoes – Bring a pop of sweetness and acidity.
• Caramelized onions – Layered on top for extra depth.
• Shaved Parmesan or feta – Sprinkled over the top before serving.

RECIPES YOU MIGHT LIKE:

PHYLLO DOUGH POTATO PIE ROLLS

COLCANNON WITH KALE AND BACON

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

SKILLET:

Nonstick Ceramic Frying Pan Skillet, Non-Toxic

Yield: Serves 4

Potatoes, Kale and Mushrooms Skillet

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 450g (1 lb) baby potatoes, halved (water + salt)
• 225g (8 oz) baby bella mushrooms, sliced
• 100g (3.5 oz) golden oak shiitake mushrooms, sliced (or substitute any mushrooms)
• ½ medium onion (about 70g), thinly sliced
• 2 cups (60g) chopped fresh kale, stems removed
• 2 tablespoon (30g) beef tallow, ghee, or neutral oil
• 1 tablespoon (15ml) olive oil, more if needed
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon dried parsley

Garnish:

• Chopped fresh parsley
• Chopped green onion

Instructions

Prep the Potatoes

1. Wash and slice the baby potatoes in half. Place them in a pot with a pinch of salt and cover with water.
2. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender.
3. Drain and set aside.

Sauté the Veggies

1. In a large skillet, heat the beef tallow (or ghee/oil) over medium-high heat. Add sliced onions and mushrooms.
2. Cook for about 8 minutes, stirring occasionally, until softened and slightly caramelized.
3. Add chopped kale to the skillet. Sauté until it wilts and reduces in volume—about 3–4 minutes. Season lightly with salt and pepper. Set this mixture aside.

Crisp the Potatoes

1. In a separate skillet, heat olive oil and an extra dab of tallow or oil over medium-high heat.
2. Add the boiled potatoes, season with salt, pepper, parsley, and (if using) a pinch of Creole seasoning.
3. Sauté for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

Combine and Finish

1. Return the mushroom-kale mixture to the skillet with the potatoes. Stir gently to combine.
2. Taste and adjust seasoning if needed. Let it cook together for 1–2 more minutes so the flavors marry.

Serve Warm

1. Serve as-is, or top with sautéed sausage for a heartier version. It pairs beautifully with grilled steak or chicken, too.
   

Notes

Make it vegan: Use olive oil or coconut oil instead of tallow.
Boost the protein: Top with a poached egg or crumbled tofu.
Don’t overcrowd: Cook potatoes separately from mushrooms and kale because we want potatoes to brown instead of mush.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 189Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 305mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest