It’s our final day on the farm and we can’t leave without visiting one of the most important animals on the farm — the cow! Memorial Day weekend not only marks the start of Summer, but the official end of school as well. We’re looking forward to sleeping in, extra ice cream, and (hopefully) pool time. And, since cows produce milk, which is used to make ice cream, we’re making MILKSHAKES!
2 scoops vanilla ice cream
1/2 cup milk
4 Oreo cookies
Whipped cream to top!
Blend ice cream, milk, and cookies together in a blender until smooth.
1 3/4 cups self-rising flour (or make your own with all purpose flour + 2.5 tsp baking powder + 1/4 tsp. salt)
1 cup Greek yogurt or sour cream
In a large mixing bowl, combine flour and Greek yogurt (or sour cream) and mix well, until combined. Use your hands to form dough into a ball. Let the dough sit for 5 minutes.
Lightly flour a solid surface. Sprinkle a tablespoon or two of flour on top of the ball of dough. Transfer the dough onto the floured surface, and press into a circle. Divide the dough into 4 even portions.
Re-flour the surface again, and get one portion of dough. Use a rolling pin and roll it out into a circular shape. Repeat the process until you have 4 uncooked flatbreads.
Heat a large, non-stick or cast iron pan on medium heat. When hot, place one flatbread on the heated surface and cook for 2-3 minutes, before flipping and cooking for another two minutes. Repeat the process until all the flatbreads are cooked.
This week, we head to the farm and will explore some of the different animals and crops around us! Today, we’ll start with eggs! A less expensive, just as tasty, at home version of the Starbucks egg bites, these egg bites can be customized with any number of flavors. Plus, they reheat great so they are another great make ahead breakfast option!
Red Pepper Version
1/2 cup monterey jack cheese, shredded
1/2 cup cottage cheese
1/2 roasted red pepper, chopped
1/4 cup spinach, chopped
Bacon Cheddar Version
1/2 cup cheddar cheese, shredded
1/2 cup cottage cheese
1/4 cup bacon, cooked
Add eggs, cheese, and cottage cheese to a blender and process until smooth (about 30 seconds). Add red pepper and spinach or bacon and give it a quick pulse to combine.
Instant Pot Cooking Directions
Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil.
Add 1 cup water to Instant Pot and place the trivet (that came with your Instant Pot) inside.
Lower the silicone mold into the Instant Pot.
Place the lid on the Instant Pot and set the vent to sealing. Press the STEAM button and set the timer to 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.
Pre-heat oven to 300 degrees and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly.
Spray a muffin tin with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture.
Bake in the oven for 30 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes.