Easy Baby Food in the Microwave

Butternut Squash

Cut squash in half length-wise.  Scoop out seeds and strings.  Place in glass baking dish, flesh-side down, add 1-2 T of water, and cover with plastic wrap.  Steam in the microwave for 10 minutes.  Check to see if squash is soft, cook additional 2 minutes if needed.  Scoop out squash and place in a food processor.  Add a small amount of water to reach desired consistency.

Sweet Potatoes

Scrub potatoes, prick with a fork all over, wrap in a damp paper towel, then cover with plastic wrap and twist ends and fold them under.  Place in the microwave and steam for 6-8 minutes.  If you are doing more than 1, cook for 8 minutes. If it is a big sweet potato, cook for 9 minutes and check to see if it is soft.  Allow to cool. Scoop out potatoes and place in a food processor.  Add water if needed.

Carrots

Wash 1 lb. baby carrots.  Place in microwave-safe bowl, add 1-2 T water, cover with plastic wrap.  Steam for 2 1/2 minutes, stir, cook an additional 2 1/2 minutes.  Allow to stand, covered for 5 minutes.  Mix in food processor and add water if needed.

Spoon into ice cube trays and freeze.  Place cubes into labeled freezer Ziploc bags.  Take out 1-2 cubes for a meal.  Thaw in fridge or defrost in the microwave.

Recipe Sources: spoonuniversity.com, Grimmway.com, sheaffertoldmeto.com

PESTO

We first started making pesto a few years ago.  It has changed our lives!  It is delicious on sandwiches (especially paninis), chicken, pasta, bread, etc.  Try adding it to our Brunch Rolls (just spread it over the top of the cream cheese).

2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
1/4 t kosher salt, plus more to taste
a few cracks pepper

Place everything but olive oil in a food processor.  Give it a few pulses until things are chopped up.

Slowly pour in olive oil while processor is running until you reach the consistency you want. Add additional salt to taste. Eat it right away or store in the fridge or freezer.

Recipe from: Our Best Bites

Grandma's Granola

Our Grandma Evadean makes this yummy granola that I just love.  I made a few changes to make it a little more crunchy.  It's great to switch up the nuts or dried fruits for something different too.


1 cup raisins, craisins, dried cherries, or blueberries
1 cup slivered almonds, or other nuts
1 cup coconut
½ cup olive oil, mild is best
1 cup warm honey
4 cups oatmeal
1 cup Rice Krispies
1 cup powdered milk
½ t salt
1 t vanilla

Stir well by hand in large bowl. Spray pan and spread on cookie sheet.
Bake 300 for 15 min., stir, bake for 15 minutes, stir, and bake 15 more minutes, or until crunchy, but not too brown.  I taste it to see if it is crunchy enough.
Serve with your favorite yogurt, oatmeal, or as a snack.

Chocolate Ganache

1 c. cream
2 T. butter
1 12 oz. bag chocolate chips

Heat cream and butter to almost simmering.  Remove from and pour over chocolate chips and whisk until smooth.  Refrigerate to get to the consistency you desire.

Works great for fondue.

trail mix

I'm constantly trying to think of new snacks for my son and wanted to make a trail mix that had healthy things in it, but that I knew he would want to eat.

2 c. Chex cereal

1 c. Cinnamon Teddy Grahams

1 c. craisins

1 c. pretzels (I like Snyders Butter Snaps)

1 c. yogurt raisins

1 c. granola chunks (I like Just Bunches)

Spicy Cilantro Pesto

Looking for our giveaway? Scroll down or click here.

Although I still prefer regular basil pesto (recipe coming soon), this one's pretty tasty, too.

makes about 1 cup

1 bunch cilantro
1/2 cup blanched almonds

1/4 red onion, chopped
1 small serrano chile, seeded
1/2 teaspoon kosher salt
1/4 cup olive oil

Put all ingredients except oil in food processor. Blend well. Move contents to small bowl and stir in olive oil.

Store in fridge or freezer. The surface of pesto will begin to brown after some time. To prevent browning, either put a thin layer of olive oil over surface of pesto or place plastic wrap on surface for storage. Pesto also freezes very well. Fill ice cube tray with pesto and freeze. Remove from tray and put in zip lock back.

Cilantro pesto is good as a sauce for pizza (like carne asada pizza), on pasta, in dips, etc.

Brasilian Seasoning

Brasilian Seasoning

1 Head of Garlic

1 med onion

1 Green Pepper

1 c Salt

Small amount of cilantro, if desired

Blend all ingredients in blender or food processor until pureed.

Use only about one tablespoon at a time. This goes a long way. Store in canning jar or air tight container in fridge. Because of the amount of salt (a natural preservative) it lasts indefinitely in the fridge.

This is a very versatile seasoning. You can use it on steaks, poultry, fish, ground beef etc. Rub enough seasoning to coat well and cook as normal.

Nutmeg Whipped Cream

1 cup whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

Tastes great on Pumpkin Pancakes.

Kool-Aid® Play Dough

1 cup flour

1 tablespoon vegetable oil
1 package unsweetened Kool-Aid
1/4 cup salt
2 teaspoons cream of tartar
1 cup warm water

Mix flour, salt, cream of tartar and Kool-Aid® in a medium pot. Add water and oil. Stir over medium heat 3 to 5 minutes. Knead until smooth. Put in a plastic bag or air tight container and refrigerate.

BEEF OR CHICKEN MARINADE

Beef or Chicken Marinade

1/2 Cup soy sauce

1 Cup Water

3 heaping Tablespoons Brown Sugar

1/2 tsp. garlic powder

1/2 tsp. ginger

2 Tablespoons lemon juice.

DIRECTIONS:

Mix all together with a whisk, and pour over beef or chicken. Let marinate over night, or at least 2 to 3 hours. Grill steaks or chicken, or use for stir fry. Just thicken it a bit with cornstarch and cold water mixture. If the flavor is too strong, simply add more water to the juice, then thicken slightly. YUM!

Basic Buttercream

3 sticks of butter, softened
9 cups powered sugar
2/3 c. evaporated milk (about- add while beating till you get the right consistancy)
1 T vanilla

This makes a HUGE batch. I cut the recipe in half.

TOFFEE FRUIT DIP

1/2 cup light brown sugar

1-8 ounce softened cream cheese
1 (10 ounce) bag heath toffee pieces
1 teaspoon vanilla
1/4 cup white sugar

Mix all ingredients together with electric mixer, adding toffee bits last. Chill. Serve with fruit.

For Halloween, Steph carved out a pumpkin and put the dip in there; it was so cute!

Blueberry Syrup

1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

I made blueberry waffles and it was very yummy. This is a great recipe, the oj really brings out the flavor. I'm going to also try this with other berries.

Winger's Amazing Sauce & Creamy Amazing Sauce!!!

The secret recipe has been discovered!
Yes, my mother-in-law figured out the recipe for the wonderful, tasty, scrumptious Winger's Amazing Sauce. It's so fast and so good!

Amazing Sauce
1 c. Frank's Hot Sauce
3 c. brown sugar
Yes, that's it! Cook on the stove until the brown sugar dissolves, and there ya have it!

Creamy Amazing
3 parts Ranch Dressing to 1 part Amazing Sauce. Just make however much you think you'll eat.
So for example: 1/2 c. Amazing Sauce and 1 1/2 Ranch Dressing. This is also extra good with homemade Ranch.

I hope you all enjoy this as much as we have been! Thanks, Debie!

2-CRUST PIE CRUST

2 c flour
1 t salt
2/3 c plus 2 T shortening
4 to 5 T cold water

Mix flour and salt in medium bowl. Cut in shortening or use food processor until particles are size of small peas. Sprinkle with cold water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bow (1 to 2 t more water can be added if necessary).
Gather pastry into a ball. Divide pastry in half and shape into 2 flattened rounds on lightly floured surface.
Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate.

BUTTERMILK SYRUP

This is the best syrup ever. Very rich and tasty! This is extra good with any kind of fruit!

1 c sugar
½ c buttermilk
1 to 1 ½ cubes butter
1 T corn syrup
½ t baking soda
1 t vanilla

Combine sugar, buttermilk, butter, and corn syrup in saucepan. Bring to boil. Boil 3 minutes. Remove from heat and add baking soda and vanilla.