Toddler Muffins (B+) :
Based on the overwhelming positive reviews on allrecipes, I had high hopes for these...I think too high of hopes! They were honestly just kind of bland...didn't taste good, but didn't taste bad. I will make these again, but will experiment with adding some other flavors. Some of the other reviews mention applesauce, raisins, cinnamon, etc. Lachlan didn't immediately take to them, but after eating them a few times he grew to LOVE them. I hope next time I make these with a few revisions they will be an A+ recipe!
Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 ounce) jar baby food squash
2 carrots, grated
2 eggs, beaten
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1 cup all-purpose flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
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Directions
- Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 standard muffin cups.
- In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
- Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
Lemon Garlic Green Beans (C+):
These were really just "okay" but I did change up the original recipe. They were fine to eat with dinner, but I don't think I would be jumping to make them again. I'd definitely be up for trying out some other recipes instead. We really love garlic and just couldn't taste it at all. Recipe idea adapted from She Wears Many Hats blog
Ingredients:
1 large bag cleaned/trimmed green beans (think mine was about 2.5 lbs)
5-6 slices bacon
1 lemon
1 tsp garlic powder
Salt and Pepper to taste
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Directions
1. Prepare a large bowl of ice water and set aside.
2. In a large pot of boiling, salted water cook green beans for about 3 minutes. In large pan/skillet, fry bacon.
3. Drain beans and transfer them to the bowl of ice water. Once cool, drain beans, and proceed to next steps.
4. Remove bacon. Add green beans into the bacon grease tossing to coat and continue cooking over medium-high heat.
5. Add juice from lemon, garlic powder, and salt and pepper. Continue to toss and cook until desired tenderness and done-ness. Crumble bacon and stir into beans.
Parmesan Broccoli Cauliflower (C+):
This was on same level as the green beans- just "okay." I probably would not make again and in my opinion the veggies taste just as good roasted and are a lot less work!
Ingredients:
1/2 cup plain bread crumbs
1 tsp garlic salt
1/4 tsp black pepper
1 1/4 cups milk
4oz (1/2 package) cream cheese, cubed
1/4 cup plus 2 T parmesan cheese, divided
2 T butter, melted
1 1/2 tsp Italian seasoning, divided
1 pkg (16 oz) frozen broccoli
1 pkg (16 oz) frozen cauliflower
1 large onion, chopped
2 T butter (not melted)
2 T flour
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Directions
- Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
- Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
- Bake 40 minutes or until heated through and top is lightly browned.
