Tuesday, November 1, 2011

Jungle Cakes Recipe

I originally intended this dish for my daughter thinking she would like the idea of eating 'jungle cakes.' We've been talking about jungles for a couple of days, so I figured this would be a good dish to make in light of our conversations. 

She had a fun time helping rinse the spinach leaves and cutting them up with her fingers so I could puree it in the blender. I gave her and her brother some to try. They both had the cutest green faces! (wish I had gotten a picture of that!)  

You see, spinach is one of my personal favorite vegetables. My Grandma' used to make it for me all the time when I was growing up. I really want my children to like it too. I guess it's work in process, right? 

My sweet little boy, on the other hand, had a blast eating this dish. I mashed a little bit (it turned as a really smooth texture) and put some on his tray. He did great feeding himself.  

So one child loved it and the other one hated it. Either way, I had fun making this dish and I was very glad my husband liked my little experiment. 

Ready for the recipe? 

(yields 12 cakes)

1 box Low Sodium Stove Top Stuffing
3/4 cup Homemade Chicken Stock  (see recipe here)
3 eggs
1 bunch of Spinach
1/2 teaspoon of Mrs. Dash Garlic and Herbs 
Grated cheese (I used the Mexican blend)


  1. Preheat oven to 400 degrees.
  2. Rinse, drain spinach leaves. 
  3. Puree spinach leaves with homemade chicken stock and Mrs. Dash. 
  4. Combine stuffing, eggs, spinach puree together in a bowl. 
  5. Add eggs to the mixture. 
  6. Pour mixture into muffin tin and sprinkle with cheese.
  7. Bake for about 17-18 minutes. 

What kind of kid-friendly dishes do you make? 

~ Fabi
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