Pat-a-cake, Pat-a-cake
Pat-a-cake, pat-a-cake,
baker man.
Bake me a cake as fast just as you can.
Roll it and pat it and mark it with B,
And put it in the oven for baby and me!
Friday, May 29, 2009
Baby Nursery Rhymes
Twinkle, Twinkle, Little Star
Twinkle, twinkle, little star,
How I wonder what you are!
Up above the world so high,
Like a diamond in the sky.
Twinkle, twinkle, little star,
How I wonder what you are!
When the blazing sun is gone,
When he nothing shines upon,
Then you show your little light,
Twinkle, twinkle, all the night.
Twinkle, twinkle, little star,
How I wonder what you are!
Then the traveler in the dark
Thanks you for your tiny spark;
He could not see which way to go,
If you did not twinkle so.
Twinkle, twinkle, little star,
How I wonder what you are!
In the dark blue sky you keep,
And often through my curtains peep,
For you never shut your eye
Till the sun is in the sky.
Twinkle, twinkle, little star,
How I wonder what you are!
As your bright and tiny spark
Lights the traveler in the dark,
Through I know not what you are,
Twinkle, twinkle, little star.
Twinkle, twinkle, little star,
How I wonder what you are!
Twinkle, twinkle, little star,
How I wonder what you are!
Up above the world so high,
Like a diamond in the sky.
Twinkle, twinkle, little star,
How I wonder what you are!
When the blazing sun is gone,
When he nothing shines upon,
Then you show your little light,
Twinkle, twinkle, all the night.
Twinkle, twinkle, little star,
How I wonder what you are!
Then the traveler in the dark
Thanks you for your tiny spark;
He could not see which way to go,
If you did not twinkle so.
Twinkle, twinkle, little star,
How I wonder what you are!
In the dark blue sky you keep,
And often through my curtains peep,
For you never shut your eye
Till the sun is in the sky.
Twinkle, twinkle, little star,
How I wonder what you are!
As your bright and tiny spark
Lights the traveler in the dark,
Through I know not what you are,
Twinkle, twinkle, little star.
Twinkle, twinkle, little star,
How I wonder what you are!
Monday, May 25, 2009
String of Stars
Print out the star or just draw a large star on a piece of paperSUPPLIES NEEDED:
Construction paper (red, white and blue)
Printer (optional)
Scissors
String or yarn (red, white or blue)
A stapler, tape, or glue
Printer (optional)
Scissors
String or yarn (red, white or blue)
A stapler, tape, or glue
Instructions:
Cut out the star and decorate it if you like
Fold over one tip of the star.
Staple, tape, or glue the star to a length of string.
Staple, tape, or glue the star to a length of string.
Make many stars and attach them to the string. Leave some extra string at the edges for hanging.
Now you can decorate any area with a patriotic flair!
Now you can decorate any area with a patriotic flair!
US Stick Flag
This is a simple-to-make US flag made from craft sticks. Since this tiny flag does not have the correct number of stars and stripes, explain to the children that the real US flag has 13 red and white stripes (that represent the original 13 colonies) and 50 stars (that represent the 50 US states)
Supplies needed:
9 craft sticks
Red and white acrylic paint
Brushes
Blue construction paper
Glue
Either white paper or a white gel pen
9 craft sticks
Red and white acrylic paint
Brushes
Blue construction paper
Glue
Either white paper or a white gel pen
Instrusctions
Paint 5 craft sticks red and 4 craft sticks white. Let them dry.
Glue them together in an alternating pattern by gluing them to one craft stick (on the right side) and two broken craft sticks (in the middle and on the left side).
Glue them together in an alternating pattern by gluing them to one craft stick (on the right side) and two broken craft sticks (in the middle and on the left side).
Cut a small square of blue construction paper. Either draw a lot of white stars on the blue paper using a white gel pen, or cut and glue tiny white stars onto the blue paper.
When the glue has set, turn the flag over. Glue on the square of blue construction paper and glue another craft stick to the long craft stick on the back. Let the glue set.
You now have a little US flag to celebrate July Fourth, Veterans Day, Memorial Day, Presidents Day, or any other day.
You now have a little US flag to celebrate July Fourth, Veterans Day, Memorial Day, Presidents Day, or any other day.
PATRIOTIC WREATH
I came across http://homemakerhero.com/ blog and seen this cool Patriotic Wreath you and family can enjoy making this memorial.
WHAT YOU WILL NEED:
pencil
scissors
glue
star shaped cookie cutter or stencil
red white and blue craft foam, felt, or poster board
dinner plate
cardboard
buttons
ribbon
hanger
pencil
scissors
glue
star shaped cookie cutter or stencil
red white and blue craft foam, felt, or poster board
dinner plate
cardboard
buttons
ribbon
hanger
HOW TO MAKE IT:
Using the star shaped cookie cutter or stencil, trace and cut out 15 (fifteen) large stars and 15 (fifteen) small stars from the red white and blue foam, felt, or poster board.
Trace around the dinner plate onto cardboard. Cut out circle and then cut a smaller circle inside to make wreath shape.
Arrange the stars around the wreath shape and glue them to the wreath.
Glue buttons to some stars and attach ribbon for decoration.
Attach a hanger to the back of the wreath.
Using the star shaped cookie cutter or stencil, trace and cut out 15 (fifteen) large stars and 15 (fifteen) small stars from the red white and blue foam, felt, or poster board.
Trace around the dinner plate onto cardboard. Cut out circle and then cut a smaller circle inside to make wreath shape.
Arrange the stars around the wreath shape and glue them to the wreath.
Glue buttons to some stars and attach ribbon for decoration.
Attach a hanger to the back of the wreath.
Happy Memorial Day!
Mommy's Blog thank the brave men and women of the Armed Forces, and remember those who have lost their lives defending liberty. Have a safe and happy Memorial Day!
Saturday, May 23, 2009
Walmart's Deal Today 5/23/09
Today I went to walmart and in the arts& crafts aisle came across a good deal. Martha Stewart photo frame kit for only$2.00 what a deal! It is very easy to make and so much fun!
Friday, May 22, 2009
Seashell Shadow Box
Seashell Shadow Box
Instructions:
1. Remove the back of the shadow box and place the box on a table with the glass side down. Beginning at the bottom of the box, begin arranging the seashells. For the best balance, position several larger seashells as the lower layer, with medium sized seashells in the middle and smaller ones at the top.
2. Place the seashells in upside down, so that you're looking at the bottom of them and the fronts will show through the glass.
3. Use smaller shells to fill in any gaps between the larger shells. Gently pick up the box and tip it on a slight angle to force the shells to fall into a natural position. You'll probably find that this creates a gap at the top which should be filled in with more small shells.
4. Preview your shadow box seashell display by carefully holding the box above your head to see through the glass. If the shells are positioned in a pleasing way, replace the cardboard back and fasten in place with the pins or tacks provided.
5. If there is too much gap between the shells and the cardboard, fill the space with quilt batting, fun foam, more cardboard, or other lightweight material that will prevent the shells from moving.
Sea shells decotation
Supplies needed:
Glass globe with rubber sealAssorted Sea ShellsWater purifier (like for a waterbed) or about two tablespoons bleach.
Fill globe with assorted shells, add water and a few drops of liquid water purifier or 1/4 of a tablet of water purifier tablet. Put rubber seal on and squeeze as much air out as possible. Globe can be purchased here and shells can be purchased here.Yes, you can use the globe for flowers too.
Sea Shells Decorations
Summer is just around the coner. Hey moms plan a vacation to the beach. Collecting Sea shells is so much fun. Plus you can decorate your home with them.
How to Decorate a Mirror or Picture Frame With Seashells
Instructions
Things You'll Need:Sea shells, Glue Guns,Glues,Picture Frames, and wall mirrors
Step 1Collect or buy seashells.
Step 2Clean and dry the shells carefully.
Step 3Select a wall mirror or picture frame with a flat frame. If you use a picture frame, remove the glass before decorating it. If you use a mirror and it is not removable from the frame, cover the mirror surface with newspaper stuck under the edge of the frame to protect it from the glue.
Step 4Choose a frame that is made of wood or plastic for the best results.
Step 5Sort through your shells and lay them on the frame in different arrangements to see what you like best. Consider decorating a frame with shells of one type or mixing and matching many kinds.
Step 6Space the shells apart if you would like to see the color of the frame as a background. Arrange them tightly together if you do not wish to see the frame.
Step 7Try to place the flattest part of your shell against the frame so it will attach easily.
Step 8Pick up the shells one by one and spread glue on them using a glue gun or a tacky craft glue.
Step 9Press the shell against the frame and hold it for a second before moving to the next shell.
Step 10Remember that until the glue sets, the shell will move if you bump it.
Step 11Allow the glue to dry completely before standing the frame up or hanging it on the wall.
Whimsical Wall Stickers
Hey Moms check out this cool idea on how to create your own removable stickers for your kids room. I'm going to give this a try!
Directions
1. Cut several squares of clear repositionable Con-Tact paper and flatten them overnight.
2. Using a sponge brush, paint the entire top surface of each piece with undiluted acrylic craft paints, or daub with a sponge for a textured look. Let dry.
3. Draw butterflies onto the backs of the painted squares, or download our templates and use them for tracing.
4. Cut out the butterflies, then, if you like, cut different-colored bodies from the scraps and add them. Apply the butterflies wherever you need a splash of color. Catch the butterfly design featured here.
Thursday, May 14, 2009
Watermelon Agua Fresca
Watermelon Agua Fresca
(You can also make Strawberries Agua Fresca
just use water and sugar. Blend Together)
Ingredients:
2 2/3 cups Watermelon, seeded, peeled, coarsely chopped
4 Tablespoon Sugar
3 Tablespoon Lime juice
2 cups Water
In a blender, smoothly puree measured fruit pulp and juice (a portion at a time, if needed) with sugar and lime juice. Add flavored fruit mixture to water, then rub through a fine strainer into a large jar or pitcher; discard pulp. If made ahead, cover and chill up to one week. As a decorative touch, add slices or chunks of matching fruit just before serving. Pour the agua fresca over ice cubes into tall glasses.
Makes 1 qt
(You can also make Strawberries Agua Fresca
just use water and sugar. Blend Together)
Ingredients:
2 2/3 cups Watermelon, seeded, peeled, coarsely chopped
4 Tablespoon Sugar
3 Tablespoon Lime juice
2 cups Water
In a blender, smoothly puree measured fruit pulp and juice (a portion at a time, if needed) with sugar and lime juice. Add flavored fruit mixture to water, then rub through a fine strainer into a large jar or pitcher; discard pulp. If made ahead, cover and chill up to one week. As a decorative touch, add slices or chunks of matching fruit just before serving. Pour the agua fresca over ice cubes into tall glasses.
Makes 1 qt
Tex-Mex Watermelon Salad
Tex-Mex Watermelon Salad
1/2 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1/8 teaspoon cayenne (or to taste)
1/4 teaspoon chili powder
4 cups watermelon pieces (3/4-inch cubes with seeds and rind removed)
1 tablespoon fresh lime juice
2 teaspoons shredded fresh coriander (or basil) Mix together cumin, salt, cayenne, and chili powder.
In a serving bowl, toss together melon, cumin mixture, lime juice, and coriander or basil until well combined. Serve immediately.
1/2 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
1/8 teaspoon cayenne (or to taste)
1/4 teaspoon chili powder
4 cups watermelon pieces (3/4-inch cubes with seeds and rind removed)
1 tablespoon fresh lime juice
2 teaspoons shredded fresh coriander (or basil) Mix together cumin, salt, cayenne, and chili powder.
In a serving bowl, toss together melon, cumin mixture, lime juice, and coriander or basil until well combined. Serve immediately.
How are seedless watermelons grown?
Seedless watermelons were invented over 50 years ago, and they have few or no seeds. When we say seeds, we are talking about mature seeds, the black ones. Oftentimes, the white seed coats where a seed did not mature are assumed to be seeds. But this isn’t the case! They are perfectly safe to swallow while eating, and don’t worry - no seeds will grow in your stomach.
So, how are seedless watermelons grown? Chromosomes are the building blocks that give characteristics, or traits, to living things including plants and watermelons. Watermelon breeders discovered that crossing a diploid plant (bearing the standard two sets of chromosomes) with a tetraploid plant (having four sets of chromosomes) results in a fruit that produces a triploid seed. (Yes, it has three sets of chromosomes). This triploid seed is the seed that produces seedless watermelons!
In other words, a seedless watermelon is a sterile hybrid which is created by crossing male pollen for a watermelon, containing 22 chromosomes per cell, with a female watermelon flower with 44 chromosomes per cell. When this seeded fruit matures, the small, white seed coats inside contain 33 chromosomes, rendering it sterile and incapable of producing seeds. This is similar to the mule, produced by crossing a horse with a donkey. This process does not involve genetic modification.
How They're Planted
The seedless watermelons need seeded watermelons in order to be pollinated and set fruit. In a watermelon field where they're growing seedless, roughly 25% of the plants are seeded varieties and 75% are seedless varieties. Hives of bees are brought into the fields to cross-pollinate from the seeded plants to the seedless plants. Without this cross-pollination, the seedless watermelon plants would not produce fruit.
Seedless watermelon varieties are more difficult to grow than their seedier cousins but it can be done. Your best bet is to germinate these pricier seeds indoors at an optimal 85º F, and plant them outdoors after soil temperatures have warmed to at least 70º F. It's easier to buy melon transplants and set them out when temperatures are in the 80s. Because seedless melons are sterile and produce little pollen, you'll need to also plant a normal pollinator variety of watermelon in the patch so the bees can pollinate the flowers, contributing to the development of flavorful, well-formed fruit.
So, how are seedless watermelons grown? Chromosomes are the building blocks that give characteristics, or traits, to living things including plants and watermelons. Watermelon breeders discovered that crossing a diploid plant (bearing the standard two sets of chromosomes) with a tetraploid plant (having four sets of chromosomes) results in a fruit that produces a triploid seed. (Yes, it has three sets of chromosomes). This triploid seed is the seed that produces seedless watermelons!
In other words, a seedless watermelon is a sterile hybrid which is created by crossing male pollen for a watermelon, containing 22 chromosomes per cell, with a female watermelon flower with 44 chromosomes per cell. When this seeded fruit matures, the small, white seed coats inside contain 33 chromosomes, rendering it sterile and incapable of producing seeds. This is similar to the mule, produced by crossing a horse with a donkey. This process does not involve genetic modification.
How They're Planted
The seedless watermelons need seeded watermelons in order to be pollinated and set fruit. In a watermelon field where they're growing seedless, roughly 25% of the plants are seeded varieties and 75% are seedless varieties. Hives of bees are brought into the fields to cross-pollinate from the seeded plants to the seedless plants. Without this cross-pollination, the seedless watermelon plants would not produce fruit.
Seedless watermelon varieties are more difficult to grow than their seedier cousins but it can be done. Your best bet is to germinate these pricier seeds indoors at an optimal 85º F, and plant them outdoors after soil temperatures have warmed to at least 70º F. It's easier to buy melon transplants and set them out when temperatures are in the 80s. Because seedless melons are sterile and produce little pollen, you'll need to also plant a normal pollinator variety of watermelon in the patch so the bees can pollinate the flowers, contributing to the development of flavorful, well-formed fruit.
Watermelon Tarts
Ingredients:
3 cups prepared vanilla pudding
6 (5-inch pre-baked) tart shells
3 cups chopped seedless watermelon
2 cups sweetened whipped cream or whipped topping
1 cup toasted almond slices
Instructions:
Divide the pudding among the tart shells and divide the watermelon on top of the pudding.
Garnish with whipping cream and toasted almond slices and serve immediately.
Watermelon Fantasy
Watermelon Fantasy
Ingredients:
1 watermelon
1 cantaloupe
2 bananas
1can pineapple chunks
1 12-ounce bottle of lemon-lime soda
Instructions:
Cut watermelon lengthwise; scoop balls from center with melon scoop.
Halve cantaloupe; remove seeds.
Scoop balls from cantaloupe.
Cut bananas into bite-size pieces.
Drain pineapple chunks.
Combine fruits in half the watermelon shell; toss lightly.
Chill, covered, until ready to serve. Pour chilled lemon-lime drink over fruits; serve immediately.
Ingredients:
1 watermelon
1 cantaloupe
2 bananas
1can pineapple chunks
1 12-ounce bottle of lemon-lime soda
Instructions:
Cut watermelon lengthwise; scoop balls from center with melon scoop.
Halve cantaloupe; remove seeds.
Scoop balls from cantaloupe.
Cut bananas into bite-size pieces.
Drain pineapple chunks.
Combine fruits in half the watermelon shell; toss lightly.
Chill, covered, until ready to serve. Pour chilled lemon-lime drink over fruits; serve immediately.
Watermelon Snow cups
Watermelon Snow Cups
Ingredients:
4 cups cubed, seeded watermelon 6-ounce can frozen fruit punch concentrate, thawed 2 cups lemon-lime soda
Instructions:
Place watermelon cubes in a blender and blend until a smooth puree.
Pour into empty ice cream pail;
add concentrate and soda.
Stir until well-blended.
Freeze for about 2 hours and stir vigorously.
Continue to freeze until slush consistency.
Serve in paper cups.
Ingredients:
4 cups cubed, seeded watermelon 6-ounce can frozen fruit punch concentrate, thawed 2 cups lemon-lime soda
Instructions:
Place watermelon cubes in a blender and blend until a smooth puree.
Pour into empty ice cream pail;
add concentrate and soda.
Stir until well-blended.
Freeze for about 2 hours and stir vigorously.
Continue to freeze until slush consistency.
Serve in paper cups.
Watermelons pops
Watermelon Strawberry Shake Frozen Pops
Ingredients:
Watermelon Strawberry Shake Small paper cups Popsicle sticks or small spoons
Instructions:
Pour prepared Watermelon Strawberry Shake into small paper cups. Freeze, inserting popsicle sticks or plastic spoons when mixture is partially frozen.
Pour prepared Watermelon Strawberry Shake into small paper cups. Freeze, inserting popsicle sticks or plastic spoons when mixture is partially frozen.
Watermelon Punch
Watermelon Punch
• 1 lemon or orange, washed and sliced
• 1 2-liter bottle of lemon lime soda, chilled. Reserve half
• 1 large watermelon
• 1 6-ounce can frozen orange juice concentrate
• ¾ cup sugar or to taste
The ice mold should be made earlier, in time for it to freeze. The punch needs to be made just before serving.
Ice Ring:
Slice the lemon or orange and arrange in the ice mold.
Pour 1/2 the lemon-lime soda into the mold and freeze.
Punch:
Cut watermelon into halves.
Scoop out pulp and place in blender, seeds and all.
Blend for several seconds on medium speed.
Blend for several seconds on medium speed.
Strain through a fine-sieve colander, squeezing out juice.
Discard solid parts.
Pour watermelon juice into a large container with lid.
Pour watermelon juice into a large container with lid.
Add orange juice concentrate and sugar and stir until sugar and orange juice are dissolved.
Chill until ready to serve.
When ready to serve, pour punch into clear glass or plastic punch bowl. Add the lemon-lime soda and stir. Place ice ring in the punch bowl.
When ready to serve, pour punch into clear glass or plastic punch bowl. Add the lemon-lime soda and stir. Place ice ring in the punch bowl.
Monday, May 11, 2009
Moms Do you have a hard time with your Two year old refusing to eat?
Two-Year-Old Refuses to Eat
Question:
I am having such a hard time getting my two-and-a-half-year-old to eat. Some days, no matter what I make, he won't eat. I am torn between telling him he can eat what I make for dinner or not eat at all, or making him something special (usually peanut butter and jelly). He plays this maddening game where he will ask for something; then, when I give it to him, he does not want it. I know this is a control issue but what should I do? Should I just let him skip dinner and go to bed with nothing to eat if he won't eat what I make (I don't want to be his short-order cook), or should I pick him some type of "snack" before bedtime and try to get something nutritious in him? I am having trouble finding information about these games two-year-olds play.
Answer:
You are absolutely right! Two-and-a-half-year-olds really want to have control over something and what they eat is the number one control issue. Assuming that your child is healthy, and has been growing well up to this point, you have to learn to trust that his body will tell him when he needs to eat, and that he will not starve. You should offer nutritious meals and snacks (generally three meals and two snacks per day are standard at this age), but do not feel that you have to make up for the skipped meal with extra food later. If the child is not interested in what is being offered, don't get into an argument, don't try and cajole him or force him to eat. Just end the meal at the appropriate point and take the food away. You should not offer him something else an hour later or give him an extra bedtime snack just because he missed the previous meal. If you do, that just tells him that he can continue to refuse to eat and eat whenever he wants.
That said, you do want to give him some control in this whole situation (Can you imagine how unhappy you would be if someone else cooked all of your meals but you never had any say in what was being prepared!). You can give him a choice. For instance, ask him, "Do you want peanut butter and jelly or bologna for lunch?" If you make bologna and then he says he does not want to eat it, he'll just have to wait until the next meal to eat something.
Also, don't only make foods that you know he hates. If two of the components of the meal that you are making are things you know he doesn't like, try and make the third thing (one of the side dishes) something you know that he will eat and like. You can thus give him a larger portion of that side dish and smaller portions of the things he doesn't like and encourage him to eat in that way.
At this age it is important to offer a variety of foods and to try new foods periodically. Kids are very picky at this age and often will have spurts of interest in one particular food for a period of time and then subsequently not have an interest in that food anymore and then develop a new "favorite food". As children get older (meaning in the five and above range) you can come to some reasonable agreement about meals and food choices. My own personal rule is that the children have to at least try the food that is on their plates. However, if they don't like it, they always have the option of eating yogurt or a bagel instead (basically things that don't require preparation and are healthful).
Question:
I am having such a hard time getting my two-and-a-half-year-old to eat. Some days, no matter what I make, he won't eat. I am torn between telling him he can eat what I make for dinner or not eat at all, or making him something special (usually peanut butter and jelly). He plays this maddening game where he will ask for something; then, when I give it to him, he does not want it. I know this is a control issue but what should I do? Should I just let him skip dinner and go to bed with nothing to eat if he won't eat what I make (I don't want to be his short-order cook), or should I pick him some type of "snack" before bedtime and try to get something nutritious in him? I am having trouble finding information about these games two-year-olds play.
Answer:
You are absolutely right! Two-and-a-half-year-olds really want to have control over something and what they eat is the number one control issue. Assuming that your child is healthy, and has been growing well up to this point, you have to learn to trust that his body will tell him when he needs to eat, and that he will not starve. You should offer nutritious meals and snacks (generally three meals and two snacks per day are standard at this age), but do not feel that you have to make up for the skipped meal with extra food later. If the child is not interested in what is being offered, don't get into an argument, don't try and cajole him or force him to eat. Just end the meal at the appropriate point and take the food away. You should not offer him something else an hour later or give him an extra bedtime snack just because he missed the previous meal. If you do, that just tells him that he can continue to refuse to eat and eat whenever he wants.
That said, you do want to give him some control in this whole situation (Can you imagine how unhappy you would be if someone else cooked all of your meals but you never had any say in what was being prepared!). You can give him a choice. For instance, ask him, "Do you want peanut butter and jelly or bologna for lunch?" If you make bologna and then he says he does not want to eat it, he'll just have to wait until the next meal to eat something.
Also, don't only make foods that you know he hates. If two of the components of the meal that you are making are things you know he doesn't like, try and make the third thing (one of the side dishes) something you know that he will eat and like. You can thus give him a larger portion of that side dish and smaller portions of the things he doesn't like and encourage him to eat in that way.
At this age it is important to offer a variety of foods and to try new foods periodically. Kids are very picky at this age and often will have spurts of interest in one particular food for a period of time and then subsequently not have an interest in that food anymore and then develop a new "favorite food". As children get older (meaning in the five and above range) you can come to some reasonable agreement about meals and food choices. My own personal rule is that the children have to at least try the food that is on their plates. However, if they don't like it, they always have the option of eating yogurt or a bagel instead (basically things that don't require preparation and are healthful).
Sunday, May 10, 2009
A Mother Loves
A Mother loves right from the start.She holds her baby close to her heart.The bond that grows will never falter.
Her love is so strong it will never alter.
A Mother gives never ending love.
She never feels that she has given enough.
For you she will always do her best.
Constantly working, there's no time to rest.
A Mother is there when things go wrong.
A hug and a kiss to help us along.Always there when we need her near.
Gently wipes our eyes when we shed a tear.So on this day shower your Mother with Love.Gifts and presents are nice but that is not enough.Give your Mother a day to have some peace of mind.Be gentle, be good, be helpful, be kind.
Teacup Card
What you'll need:
Cardstock paper (White)
Lace material
Artificial flowers
Pearl beads
¼" ribbon (colored)
Colored paper ( ½ x ½" square-shaped)
Double-sided padded tape
Glue or glue gun
Thread (colored)
Scissors
Pencil and ruler
Pattern
How to make it:
Step 1:
Trace out the template onto cardstock.
Cut out with scissors.
Glue lace material on front of card ½" below top edge.
Glue ¼" wide ribbon over top edge of lace and across back of card.
Create a small bow with ¼" ribbon and glue on top of ribbon.
Step 2: Teacup
Place padded tape along the bottom of teacup and adhere teacup to bottom.
Place padded tape on back of the teacup and glue to center of lace.
Step 3: Tag
Cut 2" piece of thread and glue a ½" square of colored paper to one end.
Glue the other end of ribbon to inside of teacup.
Step 4:
Glue (1) pearl in the center of flower heads.
Glue a flower onto bottom right of teacup.
Glue a flower on top of bow on front of card.
Loop a small piece of ribbon and glue on back of card.
Glue a small pearl bead on loop.
Cardstock paper (White)
Lace material
Artificial flowers
Pearl beads
¼" ribbon (colored)
Colored paper ( ½ x ½" square-shaped)
Double-sided padded tape
Glue or glue gun
Thread (colored)
Scissors
Pencil and ruler
Pattern
How to make it:
Step 1:
Trace out the template onto cardstock.
Cut out with scissors.
Glue lace material on front of card ½" below top edge.
Glue ¼" wide ribbon over top edge of lace and across back of card.
Create a small bow with ¼" ribbon and glue on top of ribbon.
Step 2: Teacup
Place padded tape along the bottom of teacup and adhere teacup to bottom.
Place padded tape on back of the teacup and glue to center of lace.
Step 3: Tag
Cut 2" piece of thread and glue a ½" square of colored paper to one end.
Glue the other end of ribbon to inside of teacup.
Step 4:
Glue (1) pearl in the center of flower heads.
Glue a flower onto bottom right of teacup.
Glue a flower on top of bow on front of card.
Loop a small piece of ribbon and glue on back of card.
Glue a small pearl bead on loop.
Sweet Cupcake Mother's Day Card
What you'll need:
White cardstock
Design cardstock
Dark brown cardstock (2" W x 4" L)
3-D pink and white iridescent fabric paint
Double-sided padded tape
Glass gem (large)
Glitter white
Glue gun
Cutting knife (for scoring)
Pattern
How to make it:
MAKING THE CARD
Cut out a 5½"W x 11"L rectangle on design cardstock.
Fold in half so it becomes a 5 ½"W x 5 ½"L square.
Trace and cut cupcake pattern on white cardstock.
Have an adult score a 1/8"W sized pleat with a cutting knife, fold and repeat while alternating sides using dark brown cardstock (for cupcake wrapper).
MAKING THE CUPCAKE
Wrap pleated dark brown cardstock around bottom of cardstock cupcake.
Glue side edges on back of cupcake.
Place double-sided padded tape on back of cupcake.
Place cupcake on front center of card.
Cover (A) with pink 3-D fabric paint for icing. Let dry.
Cover (B) with white 3-D fabric paint for icing. Let dry.
Place double-sided padded tape on the back of pink and white icing.
Place pink icing on top of cupcake, securing with the double-sided tape.
Place white icing on top of pink icing, securing with the double-sided tape.
Cover cupcake with a second layer of pink and white icing
Cover white icing with white glitter
Glue a large glass gem on top center of cupcake. Let dry.
White cardstock
Design cardstock
Dark brown cardstock (2" W x 4" L)
3-D pink and white iridescent fabric paint
Double-sided padded tape
Glass gem (large)
Glitter white
Glue gun
Cutting knife (for scoring)
Pattern
How to make it:
MAKING THE CARD
Cut out a 5½"W x 11"L rectangle on design cardstock.
Fold in half so it becomes a 5 ½"W x 5 ½"L square.
Trace and cut cupcake pattern on white cardstock.
Have an adult score a 1/8"W sized pleat with a cutting knife, fold and repeat while alternating sides using dark brown cardstock (for cupcake wrapper).
MAKING THE CUPCAKE
Wrap pleated dark brown cardstock around bottom of cardstock cupcake.
Glue side edges on back of cupcake.
Place double-sided padded tape on back of cupcake.
Place cupcake on front center of card.
Cover (A) with pink 3-D fabric paint for icing. Let dry.
Cover (B) with white 3-D fabric paint for icing. Let dry.
Place double-sided padded tape on the back of pink and white icing.
Place pink icing on top of cupcake, securing with the double-sided tape.
Place white icing on top of pink icing, securing with the double-sided tape.
Cover cupcake with a second layer of pink and white icing
Cover white icing with white glitter
Glue a large glass gem on top center of cupcake. Let dry.
Easy Pasta Salad Enjoy MOM
Ingredients
1 pound penne pasta
1 head broccoli, cut into florets
1 red bell pepper, cut in thin strips
1 (6.5 ounce) jar marinated artichoke hearts
1/4 cup grated Parmesan cheese
salt and pepper to taste
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
1 pound penne pasta
1 head broccoli, cut into florets
1 red bell pepper, cut in thin strips
1 (6.5 ounce) jar marinated artichoke hearts
1/4 cup grated Parmesan cheese
salt and pepper to taste
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
Dads check out this great recipe for mom on mothers day
Chicken Pasta with Spinach and Tomato
Ingredients
1 (16 ounce) package dry penne pasta
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (8 ounce) package cold cream cheese, cubed
1 (10 ounce) package frozen spinach, thawed and drained
10 cherry tomatoes, halved
Instructions
Bring large pot of water to a boil, and stir in penne pasta.
Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
Ingredients
1 (16 ounce) package dry penne pasta
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (8 ounce) package cold cream cheese, cubed
1 (10 ounce) package frozen spinach, thawed and drained
10 cherry tomatoes, halved
Instructions
Bring large pot of water to a boil, and stir in penne pasta.
Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
Saturday, May 9, 2009
Breakfast recipes for moms
Apple Puff Pancake
Ingredients:
2 tbsp (30 mL) butter
4 eggs
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
2/3 cup (175 mL) all purpose flour
2 tbsp (30 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
2 medium apples, peeled, cored and thinly sliced
icing sugar for dusting
maple syrup, as an accompaniment, if desired
Instructions:
Preheat the oven to 425 degrees F (220 degrees C).
Place the butter in a 10-inch (25 cm) deep dish pie plate or a 9-inch (23 cm) square baking dish.
In a medium sized mixing bowl, beat together the eggs, milk and vanilla with an electric mixer until well mixed and foamy. In a small bowl, stir together the flour, sugar and cinnamon. Add to the egg mixture and beat just until smooth. Set aside for a moment.
Place the pie plate or baking dish into the oven and let heat until the butter is melted and hot. Remove from the oven and holding the dish carefully with oven mitts, swirl gently to coat the entire surface with butter. Quickly arrange the apple slices evenly on the bottom of the dish and pour in the batter.
Place in the oven and bake 30 to 35 minutes or until puffed and lightly browned. Dust with icing sugar before cutting into wedges or squares. Serve with a drizzle of maple syrup if you like.
Creamed Eggs
Ingredients:
6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
Instructions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Frothy Orange Mochaccino
Ingredients
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) light brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) finely grated orange zest
2 cups (500 mL) hot double strength coffee or espresso
1/2 cup (125 mL) half and half (10%) cream, hot
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) orange juice or orange liqueur
additional grated orange zest for garnish
Instructions
In a blender, combine the chocolate chips, brown sugar, cocoa powder and orange zest. Blend until finely chopped.
Pour in the hot coffee and blend until the mixture is smooth and the chocolate is melted. Add the half and half and continue blending until the mixture is very frothy. Pour into 4 heated cups.
In a small bowl with an electric mixer, beat together the whipping cream and orange juice or liqueur until stiff. Add a spoonful of topping onto each serving and sprinkle with a bit of additional orange zest.
Ingredients:
2 tbsp (30 mL) butter
4 eggs
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
2/3 cup (175 mL) all purpose flour
2 tbsp (30 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
2 medium apples, peeled, cored and thinly sliced
icing sugar for dusting
maple syrup, as an accompaniment, if desired
Instructions:
Preheat the oven to 425 degrees F (220 degrees C).
Place the butter in a 10-inch (25 cm) deep dish pie plate or a 9-inch (23 cm) square baking dish.
In a medium sized mixing bowl, beat together the eggs, milk and vanilla with an electric mixer until well mixed and foamy. In a small bowl, stir together the flour, sugar and cinnamon. Add to the egg mixture and beat just until smooth. Set aside for a moment.
Place the pie plate or baking dish into the oven and let heat until the butter is melted and hot. Remove from the oven and holding the dish carefully with oven mitts, swirl gently to coat the entire surface with butter. Quickly arrange the apple slices evenly on the bottom of the dish and pour in the batter.
Place in the oven and bake 30 to 35 minutes or until puffed and lightly browned. Dust with icing sugar before cutting into wedges or squares. Serve with a drizzle of maple syrup if you like.
Creamed Eggs
Ingredients:
6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste
Instructions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Frothy Orange Mochaccino
Ingredients
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) light brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) finely grated orange zest
2 cups (500 mL) hot double strength coffee or espresso
1/2 cup (125 mL) half and half (10%) cream, hot
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) orange juice or orange liqueur
additional grated orange zest for garnish
Instructions
In a blender, combine the chocolate chips, brown sugar, cocoa powder and orange zest. Blend until finely chopped.
Pour in the hot coffee and blend until the mixture is smooth and the chocolate is melted. Add the half and half and continue blending until the mixture is very frothy. Pour into 4 heated cups.
In a small bowl with an electric mixer, beat together the whipping cream and orange juice or liqueur until stiff. Add a spoonful of topping onto each serving and sprinkle with a bit of additional orange zest.
Surprise mom with breakfast in bed
French Toast, Eggs & Breakfast Parfait
Ingredients:
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste
6 thick slices bread
Instructions:
Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle of skillet over medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Eggs
Ingredients:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Breakfast Parfait
Ingredients:
1 cup (250 mL) fresh fruit or berries (see list below)
1/2 cup (125 mL) plain or vanilla-flavored yogurt
1/2 cup (125 mL) granola or other whole-grain cereal
1 tbsp. (15 mL) honey or your favourite fruit jam
Instructions:
Spoon half of the fruit or berries into the bottom of a parfait glass or other ice cream sundae-type dish. Top with half of the yogurt, and sprinkle with half of the cereal.
Repeat with remaining fruit and remaining yogurt.
Add a decorative drizzle of honey or a dollop of jam and sprinkle the top with the rest of the cereal.
For a finishing touch decorate with a single, perfect berry or slice of fruit. Beautiful!
Choose one or more of the following fruits and berries to create your Breakfast Sundae. Use fresh fruit when it's available; otherwise unsweetened frozen or canned fruit is perfectly acceptable:
StrawberriesRaspberriesBlueberriesPeachesPearsCherriesApplesNectarinesPineapple MangoPapaya KiwiBanana
Ingredients:
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 teaspoon vanilla extract (optional)
salt to taste
6 thick slices bread
Instructions:
Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle of skillet over medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.
Eggs
Ingredients:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Breakfast Parfait
Ingredients:
1 cup (250 mL) fresh fruit or berries (see list below)
1/2 cup (125 mL) plain or vanilla-flavored yogurt
1/2 cup (125 mL) granola or other whole-grain cereal
1 tbsp. (15 mL) honey or your favourite fruit jam
Instructions:
Spoon half of the fruit or berries into the bottom of a parfait glass or other ice cream sundae-type dish. Top with half of the yogurt, and sprinkle with half of the cereal.
Repeat with remaining fruit and remaining yogurt.
Add a decorative drizzle of honey or a dollop of jam and sprinkle the top with the rest of the cereal.
For a finishing touch decorate with a single, perfect berry or slice of fruit. Beautiful!
Choose one or more of the following fruits and berries to create your Breakfast Sundae. Use fresh fruit when it's available; otherwise unsweetened frozen or canned fruit is perfectly acceptable:
StrawberriesRaspberriesBlueberriesPeachesPearsCherriesApplesNectarinesPineapple MangoPapaya KiwiBanana
Happy Mothers Day
M is for the million things she gives me
O means only that she's soft to hold
T for the things she tries to teach me
H is for her heart of purest gold
E for her eyes with love light shining
R means right and right she'll always b
Wednesday, May 6, 2009
Tuesday, May 5, 2009
Monday, May 4, 2009
Great Ideas for Mother's Day!!
- Flowers
- Cards/homemade cards
- Homemade Cookies
- Candy
- Breakfast in Bed
- Make lunch/ dinner
- Help with chores
- Bath
- Personalized Gifts
- Make a scrapbook
- Children's Artwork
- Family Activities
Papel Cortado
Papel picado (punched paper) is a Mexican popular art form with roots in the country's ancient cultures. The Aztecs used the bark of wild mulberry and fig trees to make a rough paper called amatl . Amatl was used to make flags and banners to decorate temples, streets and homes.
Today, professional craftsmen use awls, chisels and blades to make intricate designs depicting flowers, birds, angels, crosses, skeletons, historic figures and even words. The design the pattern on a piece of paper and then cut through it and as many as 50 sheets of tissue paper with their special tools.
Sound complicated? Well, never fear... in it's simplest form, papel picado is done as papel cortado (cut paper) and is made a lot like a paper snowflake. Toddlers and up will be proud to display their unique artwork
Today, professional craftsmen use awls, chisels and blades to make intricate designs depicting flowers, birds, angels, crosses, skeletons, historic figures and even words. The design the pattern on a piece of paper and then cut through it and as many as 50 sheets of tissue paper with their special tools.
Sound complicated? Well, never fear... in it's simplest form, papel picado is done as papel cortado (cut paper) and is made a lot like a paper snowflake. Toddlers and up will be proud to display their unique artwork
Materials:
tissue paper (I cut store bought sheets into 4 pieces -- each about 8x10 inches)
scissors
string
scotch tape
tissue paper (I cut store bought sheets into 4 pieces -- each about 8x10 inches)
scissors
string
scotch tape
Directions:
Fold tissue paper a number of times.
It should be folded edge to edge, not corner to corner.
For younger children, don't fold too many times or it will be difficult for them to cut.
Cut shapes from the paper, but don't cut off any corners (we want the rectangular shape of the tissue paper to remain)
Unfold
Edges may be straight, scalloped, zig-zagged or fringed
Pinata
Pinata! How much fun!!!!
This is a wonderful project to make and then "break" to celebrate Cinco de Mayo!!
You will need:
A large balloon,
lots of newspaper,
flour,
masking tape,
colored tissue,
paint (optional),
glue,
scissors,
string,
pencil.
Here's what you do:
Blow up the balloon & tie tightly.
Then tear the newspaper into long, thin strips (about 1 inch wide and at least 12 inches long). You'll need lots of strips! In a large bowl, mix 5 cups of flour with water- adding the water slowly until it is the consistency of pancake batter.
Dip the newspaper strips in the flour and water mixture, wetting them completely. Remove any excess moisture from the strips by running them through your fingers, and then drape them over the balloon.
Continue overlapping strips until the balloon is completely covered. Add more and more layers of newspaper until you have applied 5 -10 layers.
To decorate your pinata, let it dry completely, then either paint it, or cover it with colored tissue paper attached with craft glue. Overlap the tissue like roof shingles.To fill the pinata, cut a small flap in the top, bend it back carefully and drop in small wrapped candies or goodies. When the pinata is full, fold the flap back in to place.
The history of cinco de mayo
Cinco de mayo is celebrated on the 5th of May. Contrary to what many people believe, Cinco de mayo is not Mexico's independence day from Spain. Rather, it's a remembrance of a David and Goliath-like fight. In 1862, as the French invasion of Mexico began, Mexican General Ignacio Zaragoza's force of 4,000 soldiers defeated twice as many French soldiers in the Battle of Puebla. The French occupation would continue until 1866. But the Mexican soldiers' courage and determination inspired Mexican Americans. Even back then, historians say, California's Mexican Americans celebrated the win. Later, in the 1960s and 1970s, Chicanos involved in the civil rights movement related the Cinco de mayo story to their quest for respect in the United States. They identified with the Mexican Indian and mestizo (people of Mexican Indian and European descent) soldiers' triumph over European conquest attempts. Chicano activists publicized it and made it a popular holiday in the United States. Today, it's become much like St. Patrick's Day. You don't have to be Mexican to celebrate it.
Mini Sombrero
What you'll need:
Styrofoam or paper cup
Mini paper plate
1" wide strip of brown felt
1/4" wide strip of red felt
1/4" wide strip of orange felt
Acrylic paint in red and sunflower (tan/yellow)
Medium pom-poms in red, green, yellow, orange, white and brown
Paint brush
Hot glue gun
Styrofoam or paper cup
Mini paper plate
1" wide strip of brown felt
1/4" wide strip of red felt
1/4" wide strip of orange felt
Acrylic paint in red and sunflower (tan/yellow)
Medium pom-poms in red, green, yellow, orange, white and brown
Paint brush
Hot glue gun
How to make it:
Paint paper plate and Styrofoam cup with sunflower paint. Let dry and repeat. Paint the outer edge of the plate rim red. Let dry completely.
Hot glue the Styrofoam cup to the center of the paper plate to form your hat.
Glue the brown felt around the bottom of the Styrofoam cup (the edge that is touching the plate) to make the hat band. Glue the red and orange felt over the brown to create stripes.
Glue the pom-poms to the red edge of the paper plate, alternating colors as you go (green, white, red, yellow, brown, orange, green, white, etc.).
Sunday, May 3, 2009
Have fun this cinco de mayo with Maracas
What you'll need:
2 Styrofoam or paper cups
Tan, red and white acrylic paint
Decorative accents such as pom-poms and buttons
Hot glue gun
Dried beans
Tan, red and white acrylic paint
Decorative accents such as pom-poms and buttons
Hot glue gun
Dried beans
How to make it:
Paint cups with tan paint and let dry.
Decorate cups by painting on swirling or curvy lines. We used red paint for ours. You can also paint zig-zags. We used white for ours. Paint the bottom of each cup red.
Place a handful of dried beans into one of the cups.
Put a layer of hot glue onto the rim of the cup with the beans in it before quickly placing the other cup on top of it, lining up the rims of both cups. Allow to dry completely.
Finish any decorating you would like, such as adding pom-poms around the center (to hide the glue line). We also used mini pom-poms to dot the peaks of the zig-zags.
Once your glue is completely dry, shake your maraca!
Decorate cups by painting on swirling or curvy lines. We used red paint for ours. You can also paint zig-zags. We used white for ours. Paint the bottom of each cup red.
Place a handful of dried beans into one of the cups.
Put a layer of hot glue onto the rim of the cup with the beans in it before quickly placing the other cup on top of it, lining up the rims of both cups. Allow to dry completely.
Finish any decorating you would like, such as adding pom-poms around the center (to hide the glue line). We also used mini pom-poms to dot the peaks of the zig-zags.
Once your glue is completely dry, shake your maraca!
Nachos
Nachos Recipe
Ingredients
Tortilla chips - extra thick - 1 14-oz bag
Refried beans - 2-3 cups
Cheddar Cheese - 1/2 lb, grated, about 3 cups
Pickled jalapeno peppers - 4 peppers, sliced
Salsa
Guacamole
Sour cream
Cilantro, chopped
Tortilla chips - extra thick - 1 14-oz bag
Refried beans - 2-3 cups
Cheddar Cheese - 1/2 lb, grated, about 3 cups
Pickled jalapeno peppers - 4 peppers, sliced
Salsa
Guacamole
Sour cream
Cilantro, chopped
Directions
1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.
2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.
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