Homemade Peanut Butter

by Jennie April 12, 2010

Serves: 8 Serving Size: 2 tbsp Make in a blender or food processor. Add your favorite sweetener and/or spices to customize this American favorite. 2 cups roasted shelled peanuts 1 tablespoon peanut oil 1/2 teaspoon salt (optional) 1. Place all ingredients in blender or food processor. 2. Blend until desired texture is reached. 3. Place […]

1 comment

Crumb Coated Ranch Chicken

by Jennie April 11, 2010

2/3 cup ranch salad dressing 2 cups coarsely crushed cornflakes 1 tablespoon Italian seasoning 1 teaspoon garlic powder 4 boneless, skinless chicken breast halves 1. Pour salad dressing into shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. 2. Place […]

0 comments

Gourmet Garden Tomato Salad

by Jennie April 11, 2010

1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4 inch slices 1/3 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup crumbled feta cheese 1/3 cup fresh basil leaves, thinly sliced 1. Arrange tomatoes in a serving platter. In a jar with a tight fitting […]

0 comments

Fresh Mozzarella Tomato Salad

by Jennie April 11, 2010

3 medium tomatoes, sliced 8 ounces fresh mozzarella cheese, thinly sliced 1/4 cup olive oil 2 tablespoons minced fresh basil 1/4 teaspoon salt 1/4 teaspoon coarsely ground pepper 1. Alternate tomato and cheese slices on a platter. Drizzle with oil; sprinkle with the basil, salt and pepper. Serve immediately. *Courtesy of: Taste of Home

0 comments

Pretzel Crusted Chicken

by Jennie April 11, 2010

4 boneless skinless chicken breast halves 1/4 cup honey mustard 8 thin slices deli  ham 1 tablespoon butter, melted 1/2 cup crushed pretzels 1. Cut a horizontal slit slit in one side of each chicken breast half to within 1/2 inch of the opposite side. Spread honey mustard inside each pocket; stuff with two ham […]

0 comments

Apple and Cinnamon Puree

by Jennie April 9, 2010

Simmer 2 apples in apple juice or water with a cinnamon stick. Cook as above, remove stick before pureeing. *Courtesy of: Annabel Karmel’s New Complete Baby & Toddler Meal Planner

0 comments

Apple Puree

by Jennie April 9, 2010

Choose a sweet variety of eating apple. Peel, halve, core and chop 2 medium apples. Put into a heavy saucepan with 4-5 tablespoons of water. Cover and cook over a low heat until tender (7-8 minutes). Or steam for the same length of time. Puree. If steaming, add some of the boiled water from the […]

0 comments

Papaya Puree

by Jennie April 9, 2010

Papaya is naturally a very sweet fruit, which can be great to give very young babies because it’s not an over powering taste and blends to a perfect texture within seconds. Cut a medium fruit in half, remove all the black seeds and scoop out the flesh. Puree, adding a little formula or breast milk […]

0 comments

Carrot or Parsnip Puree

by Jennie April 9, 2010

Peel, trim and slice 2 medium carrots or parsnips. Place in a saucepan of lightly boiling water, cover and simmer for 25 minutes or until very tender. Alternatively, you can steam them. Drain, reserving the cooking liquid and puree to a smooth consistency, adding as much of the reserved liquid as necessary. The cooking time […]

0 comments

Pumpkin Leather Jack-O-Lanterns

by Jennie April 8, 2010

16-ounce can of pumpkin 1/c honey or maple syrup 1/2 tsp pumpkin pie spice Open the 16-ounce can of pumpkin, stir in the honey or maple syrup, and add the spice. Dry (see our “Fruit Leather” recipe for drying). Cut into Jack-O-Lanterns shapes! Courtesy of: Ruth Yaron’s Super Baby Food

1 comment

Easy Apple Fruit Leather

by Jennie April 8, 2010

Open a jar of applesauce, spread on a cookie sheet and follow drying instructions from our “Fruit Leather” recipe. Courtesy of Ruth Yaron’s Super Baby Food

0 comments

Fruit Leather

by Jennie April 8, 2010

Fruit Leather can be made from fresh fruit, thawed frozen fruit, or drained canned fruits. One or more of you favorite fruits (we like to use our over ripe fruit that would otherwise be close to being thrown out!) pureed to approximately 2 cups Prepare a large cookie sheet by lining it with plastic wrap […]

1 comment