Ham & Cheese Muffins – A Tasty Breakfast Muffin or Afterschool Snack

Sep 3, 2010 Meat and Fish, New Baby Food Recipes, muffins Leave a comment

I’m finally getting around to posting the ham & cheese muffin recipe.  My kiddos loved these muffins so much and helped me make some changes to the recipe.  The number 1 request was “More Cheese!”  These muffins would be suitable for babies 9 months and up who do well with texture.  Let them smoosh away

Maple Ham & Cheese Muffins

Ingredients
1 1/2 cups white wheat flour
1 tablespoon baking powder
pinch of salt
pinch of apple pie spice
1/2 cup vegetable oil
2 eggs
1/2 cup milk
2/3 cup maple syrup
1 cup finely diced ham (you can dice the ham in a food processor but don’t reduce it to tiny crumbles – well you could if you wanted to I suppose!)
1 cup cheddar cheese (I always use sharp)

Directions
1. Preheat oven to 400 degrees F (200 degrees C) and either grease muffin cups or line with muffin liners.  (I use liners for easier cleaning!)
2. Combine 1 1/2 cups flour, salt, apple pie spice and the baking powder. Mix well
3. Add the eggs, milk, and oil to the dry ingredients and mix well.
4.  Fold in the cheese and ham.
5. Fill muffin cups up to the top.
6.Bake for 20 to 25 minutes in the preheated oven, or until done.

batter and broken muffins

Wet, rainy, yucky = Butternut squash soup for all to share!

Aug 25, 2010 New Baby Food Recipes, Seasonal, soup Leave a comment

Butternut Squash Soup 8 months+ due to spices

  On a cold, wet rainy day there’s nothing as good as a nice warm soup with a nice loaf of hot crusty bread.  With Fall just around the corner (you can smell it in the air!) a butternut squash soup is just the thing to warm the bones.  Share this with your 8 months+ little one.

Quick Butternut Soup

1 1/2 lb winter squash chopped [or 2 12oz pkgs frozen and thawed]
1 small onion *
1 teaspoon cinnamon or nutmeg*
1/4 teaspoon ground turmeric*
1/8 teaspoon ground pepper *
2 cups chicken broth (use no sodium/low-fat or Make Your Own Stock and Broth)
1/4 cup sour cream *

Directions:
Saute onions in a large pot then add thesquash and spices.  
Cook on low for 10 minutes.\
Stir in the broth, bring to a boil and then simmer on low for about 15-20 minutes.

Cool slightly and pour 1/3 into blender and blend until smooth.  Repeat until all of the mixture is blended.
Reheat soup before serving and swirl in some sour cream or plain yogurt (optional sour cream or yogurt)
4 thumbs up from my twins.

Allergy Alert:
Dairy

** Please note that you may leave out the * items as needed for your baby’s age and preferences. Also using plain yogurt instead of sour cream is wonderful**

Dip It! Ideas from the Toddler site

Aug 23, 2010 Finger Foods, fruits 2 Comments

If you’re looking to put some zing into your little self-feeder’s meals, try a simple dip.  Many of the pages found on the Toddler site are being moved to the Wholesome Baby Food site.  I thought I’d share these fun ideas that have been loved by those who visit the Toddler site for many years now. 

Older babies and toddlers (even parents too) love to dip their foods and these ideas will give your little one lots of dipping pleasure!  Make these “add-ins” and mix them into cereals and other foods!

*Avoid honey for those under 12 months – substitute with real maple syrup*

Blueberry Yogurt Dip
1 part plain or vanilla yogurt (1/4 cup)
1/2 part blueberry puree or 100% natural blueberry preserves (about 4 tablespoons)
honey to drizzle on top

Mix it all up and serve

Honey of a Hummus
1 can drained chick peas (garbanzo beans)
1 cup tahini (add more or less until you get the desired consistency)
1/4 cup honey

In a blender or food process or add chick peas, honey and tahini; blend until you get the desired consistency

Appley-Yogurt Dip
1 cup plain or vanilla yogurt
1/2 cup Natural applesauce

Mix yogurt and applesauce and dip in your favorite fruits – some Toddlers even love this for dipping veggies, try it with sweet potato fries!

Peanutty Yogurt Dip  (ask your pediatrician about the appropriate age for peanuts/peanut butter as recommendations have changed!)

1 part plain or vanilla yogurt (1/4 cup)
1/2 part peanut butter (about 4 tablespoons)
honey to drizzle on top

Mix it all up and serve