Top 20 Summer Outfits for 2017

Peas Baby Food Recipe

First Baby Food: Peas

• Prep
  5 m
• Cook
  15 m
• Ready In
  2 h 20 m

You can make a bunch on weekend and freeze for the week ahead. Great for busy moms.

• 3 cups frozen peas

 

• 1/2 cup breast milk

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
2. Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
3. Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
4. To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

Baked Eggs by Chef John

Chef John's Baked Eggs

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m

Delicious to eat with toasted chunks of bread.

Ingredients

• 1/3 cup marinara sauce
• 1/2 teaspoon red pepper flakes
• salt and freshly ground black pepper to taste
• 1 1/2 teaspoons chopped fresh flat-leaf parsley
• 2 eggs

 

• 1 tablespoon finely shredded Parmigiano-Reggiano cheese
• 2 teaspoons olive oil
• 2 tablespoons heavy whipping cream
• 2 slices toast

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
3. Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
4. Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
5. Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Egg Muffins With Tomatoes and Bacon

Easy to make, ideal for breakfast.

Ingredients

• cooking spray
• 6 slices bacon
• 8 large eggs

• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped green onion, or more to taste
• 1 pinch ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
3. Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
4. Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

Pumpkin Bread Downeast Maine

Downeast Maine Pumpkin Bread

• Prep
  15 m
• Cook
  50 m
• Ready In
  1 h 5 m

Great Old recipe, tastes even better the day after baked.

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour

 

• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Casserole made with Sausage Egg

Assemble the ingredients one night before baking, bake in the morning.

Sausage Egg Casserole

• Prep
  20 m
• Cook
  1 h 20 m
• Ready In
  9 h 40 m

Ingredients

• 3/4 pound ground pork sausage
• 1 tablespoon butter
• 4 green onions, chopped
• 1/2 pound fresh mushrooms, sliced
• 10 eggs, beaten
• 1 (16 ounce) container low-fat cottage cheese

• 1 pound Monterey Jack cheese, shredded
• 2 (4 ounce) cans diced green chile peppers, drained
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, melted

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

PUMPKIN MUFFINS RECIPE

PUMPKIN MUFFINS RECIPE

Ultra soft pumpkin muffins, if your coconut oil is solid you need to heat up.

INGREDIENTS

1¾ cups all purpose flour

1 cup granulated sugar

½ cup brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

2 large eggs

1 (15 oz) can pure pumpkin puree

½ cup coconut oil, melted

1 tablespoon whole milk

1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.

In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.

In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.

Using an ice cream scoop, scoop the batter into the prepared muffin pan.

Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.