Loaded Pumpkin Muffins

Looking for a healthy and delicious pumpkin recipe? These muffins are great for breakfast or to have as a mid-day snack. This recipe makes 24 regular size muffins or 72 mini muffins. These muffins can be stored in an airtight container for up to three days of freeze up to three months.

Ingredients:

3 Cups Wheat Flour
2 T. Baking Powder

1 t. Pumpkin Spice

1/2 t. Salt

4 Large Eggs

1 Cup Brown Sugar

1 1/2 Cups Milk

1/2 Cup Butter

15 oz. Can Pumpkin Puree

3/4 Cup Raisins (optional)

3/4 Cup Walnuts (optional)

Cooking Spray

Optional Frosting:

Combine 8 oz. of light cream cheese, 1/2 t. of vanilla, and 3T. of powdered sugar.

Directions:

Pre-heat oven to 375 degrees and spay muffin tins with cooking spray. Mix first five ingredients together. In a separate bowl combine eggs and sugar than beat until smooth. Add milk, butter, and pumpkin puree until blended. In two batches add dry ingredients to the wet ingredients. Mix well than add raisins and nuts if desired.

Spoon mixture into muffin tins and bake for 20-25 minutes. Let muffins cool completely before frosting.

Strawberry Milk & Strawberry Jelly Recipe

Do your kids love strawberries, milk, and jelly? Here are two healthy and simple ways to make strawberry milk and strawberry jelly.

Strawberry Milk

Mix 3 cups of fresh strawberries and 1 1/2 cup of milk into a blender until smooth. Serve!

Nutritional Information: Per glass 135 calories, 1g. fat

Strawberry Jelly

Mix a packet of Ball Simple Creations Freezer Jam Fruit Pectin with 1 cup of sugar. Crush 4 lbs. of strawberries (you can also use other fruit) with a masher, then add to the sugar mix, and fill five 8 oz. jars. Let the jelly set on the counter for half an hour, then refrigerate for up to three weeks or you can freeze up to a year.

Nutritional Information: Per jar 18 calories, 4 g. fat

How To Make Play Doh

Ingrediants:

2 Cups Flour
2 Cups Water
1 Cup Salt
2 Tablespoon Oil
2 Teaspoon Cream of Tartar
Food Coloring

Directions:

Combine all ingrediants in a heavy 2-quart pot and stir over medium heat until the misxture sticks together in a ball. Let cool. Place in an airtight container. Lasts for several months.

Yummy Apple Flaps

Here is a healthy and tasty breakfast your whole family will enjoy. My 15 month old loves eating apple flaps and they are so easy to make! I cut the them into little pieces and she just gobbles them up. You can make a couple apple flaps and store the remaining batter in the refrigerator for the next couple of days.

Depending on their age, this is a great opportunity for older children to help with stirring or dividing the ingredients. Here is the recipe…let me know how much your family enjoys them!

1 ½ c. Flour (I use wheat flour)
2 T. Sugar
1 T. Baking Powder
¼ tsp. Salt
2 Eggs, beaten
¾ c. Milk
2 T. Melted Butter
1 c. Applesauce

Mix the first 4 ingredients together. Combine eggs, milk, butter, and applesauce. Stir into flour mixture until just moistened. Cook on hot griddle or pan, just like you would with pancakes.

Making Baby Food

It may seem impossible, but it not as difficult and time consuming as you may think. By preparing bulk food a couple times a week or even once a month, your overall food prep time will be cut to only a few minutes per serving. I started making, prepping, and freezing Alexis's food when she was 6 months of age. It has saved me time in the long run and she doesn't have to wait for her food. We all know how impatient babies are when they want to eat! You just need to take it out of the freezer and thaw...it's that simple.

What I love the most about making my own baby food is that I know exactly what is in it and that my baby is getting all the nutrients she needs. You also can't beat price per ounce when making your own vs. store bought. Tools you need to make your own baby food are:

• Blender or Food processor
• Small Tupperware for storage
• Ice Cube trays for storage
• Zip Lock bags to store frozen food cubes

This website http://www.wholesomebabyfood.com/ is a resource I used on a weekly basis. Here you will find baby food recipes, tips for cooking and preparing baby food, and what foods are safe to introduce and when. I'm telling you this was my bible for making Alexis's food! It's so easy...if I can do it so can you!

Banana Muffins

Do you have a picky eater? Here is a quick, easy, and healthy banana muffin recipe, your toddler is sure to love! This recipe yields 12 muffins, but I double the ingredients to make 2 batches. These muffins also freeze very well. Older children can help with the measuring and mixing...great for a rainy day activity. My daughter loves these muffins...let me know how your family likes them!

Ingredients:

2 bananas

1 egg

3/4 cup sugar (or 3/4 teaspoon Stevia)

1/4 cup extra virgin olive oil

2 cups whole wheat flour

2 teaspoons baking power

1/2 teaspoon salt

Directions:

Process the bananas in a blender to make a puree. Combine the banana puree, egg, sugar, and olive oil; mix well. Combine flour, baking powder, and salt in a separate bowl. Stir the banana mixture into the flour mixture until moistened. Spoon the batter into muffin cups (I spray Pam into the cups to prevent the muffins from sticking). Bake at 375 degrees for about 15 minutes or until a wooden toothpick inserted in the center comes out clean.