with skinny jeans (cute rhinestones on the back), headbands, side ponytails, the half tucked in shirt, and bedazzled pumps!
Sunday, January 30, 2011
Saturday, January 29, 2011
Friday, January 28, 2011
How to make the perfect cupcake party: step 5
Thursday, January 27, 2011
Wednesday, January 26, 2011
Tuesday, January 25, 2011
How to reinvent your wardrobe without breaking your budget
Do you have closets full of clothes but somehow never have anything to wear??? Well, I have the solution for you (and it is absolutely NOT buying another stitch), but reinventing the things you already have. This blockbuster ("The Lucky Shopping Manual"~Kim France & Andrea Linett) and it's sequel ("The Lucky Guide To Mastering Any Style"~Kim France & Andrea Linett) will help you do just that!!
Monday, January 24, 2011
Taco Skillet Pie
This recipe I founded today in Parents Magazine while waiting for my girls at dance, so great and easy I thought I would share.
Ingredients:
1 pound lean ground beef
1 can (19 ounces) black beans with liquid
1 can (14.5 ounces) petite-cut zesty jalapeno tomatoes
1 package (1.25 ounces) mild taco seasoning
1 pouch (6.5 ounces) cornbread mix
2 large eggs
1/3 cup low fat milk
1 tablespoon vegetable oil
1/2 cup Mexican-blend cheese mix
Directions:
1. Heat oven to 425 degrees F. In large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to boil over high heat. Cook 1 minute.
2. Prepare cornbread according to package directions using eggs, milk, and oil in the amount shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.
Ingredients:
1 pound lean ground beef
1 can (19 ounces) black beans with liquid
1 can (14.5 ounces) petite-cut zesty jalapeno tomatoes
1 package (1.25 ounces) mild taco seasoning
1 pouch (6.5 ounces) cornbread mix
2 large eggs
1/3 cup low fat milk
1 tablespoon vegetable oil
1/2 cup Mexican-blend cheese mix
Directions:
1. Heat oven to 425 degrees F. In large ovenproof skillet, cook beef over medium heat until browned. Drain fat if necessary. Stir in black beans, tomatoes, and taco seasoning. Bring mixture to boil over high heat. Cook 1 minute.
2. Prepare cornbread according to package directions using eggs, milk, and oil in the amount shown in the ingredients list. Spoon cornbread onto hot taco mixture. Bake 15 minutes. Sprinkle top with cheese and continue baking 5 minutes or until cornbread is golden brown. Let cool 5 minutes before serving.
Saturday, January 22, 2011
Paigey's "piered" ears
3 1/2 years ago we let Piper pierce her ears on her 4th birthday, and ever since Paigey has wanted "piered" ears as well. So being the big four year old day next week, we decided to take her to the mall to pick out earrings and have it finally done. She absolutely LOVES them and especially LOVES being just like her big sis!!
Friday, January 21, 2011
Saturday, January 15, 2011
My Karate Kids
Today we spent the afternoon at a local karate club for a birthday party of one of the boys in Piper's class. Younger siblings were also able to participate, making the party even funner (as Paigey enjoyed it much more than her older sister did). She also made a point of how great the instructor was; I think the comment was "I want to marry Mr. M when I grow up"!!I guess the apple doesn't fall from the tree, as I enjoyed watching his karate moves too!!
Friday, January 14, 2011
Sunday, January 9, 2011
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