And just if you were wondering, the only type of "bubbly" at this cupcake extravaganza will be the kind that comes with a wand and leaves you with sticky fingers!
Friday, January 28, 2011
Thursday, January 27, 2011
How to make the perfect cupcake party: step 4
Having the right equipment and being prepared just because "boo boos" happen.
Wednesday, January 26, 2011
Teddy Bear Day!
Yesterday at it was "teddy bear day" at preschool and all the kids were asked to bring their favorite one! They told "teddy bear" stories, baked yummy "teddy bear" cookies, made "teddy bear" crafts, and went on a "teddy bear" adventure!
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 gr
eat 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.
eat 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.
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