2 Tbsp. cornstarch
1/4 cup liquid dish soap
4-5 drops food coloring
3 Tbsp. water
In a muffin tin, add cornstarch (ingredient amounts listed are per muffin tin cup). Mix dish soap and food coloring; stir until smooth and color is fully incorporated. Add water and stir.
Give each child a paintbrush and let them paint the bathtub while bathing or just before bath time.
Thursday, June 11, 2009
Kool-Aid Play Dough
1 cup flour
1 Tbsp. oil
1 pkg. Kool-Aid
1/4 cup salt
2 Tbsp. cream of tartar
1 cup water
Combine all ingredients.
1 Tbsp. oil
1 pkg. Kool-Aid
1/4 cup salt
2 Tbsp. cream of tartar
1 cup water
Combine all ingredients.
Thursday, April 23, 2009
BBQ Chicken Quesadillas
1 chicken breast (can be frozen)
1/2 red onion, diced
Barbeque sauce
1 can black beans
1 can corn
cheddar cheese
Tortillas
Place chicken and onion in crock-pot. Pour barbecue sauce over and cook on high for 4 hours. Gently shred chicken.
Heat skillet, place tortilla then cheese, then a scoop of black beans, corn, then some chicken mixture and top with more cheese and another tortilla. Brown both sides until cheese is melted.
Serve with sour cream, lettuce, olives, mango salsa, etc.
1/2 red onion, diced
Barbeque sauce
1 can black beans
1 can corn
cheddar cheese
Tortillas
Place chicken and onion in crock-pot. Pour barbecue sauce over and cook on high for 4 hours. Gently shred chicken.
Heat skillet, place tortilla then cheese, then a scoop of black beans, corn, then some chicken mixture and top with more cheese and another tortilla. Brown both sides until cheese is melted.
Serve with sour cream, lettuce, olives, mango salsa, etc.
Thursday, April 16, 2009
Jason's Deli Fruit Dip
1 cup sour cream
1/2 cup brown sugar
2 tsp. orange extract
Mix sour cream with brown sugar until it dissolves. Add extract and mix. Chill for an hour and serve with fresh fruit.
1/2 cup brown sugar
2 tsp. orange extract
Mix sour cream with brown sugar until it dissolves. Add extract and mix. Chill for an hour and serve with fresh fruit.
Sunday, March 29, 2009
Savory Cheeseball
1 16-oz pkg. cream cheese, softened
2 cups medium cheddar cheese, grated
2 cloves garlic, minced
4 green onions, diced
1 tsp. fresh rosemary, crushed
1 tsp. garlic salt
1 cup pecans, chopped
½ jar raspberry chipotle salsa
In a large bowl, combine cream cheese, cheddar, onions, garlic, rosemary and garlic salt. Mix with hand mixer until smooth.
Form into 2 balls and roll in chopped pecans. Wrap in plastic wrap and refrigerate for several hours or overnight.
When ready to serve, pour salsa over top and serve with crackers.
2 cups medium cheddar cheese, grated
2 cloves garlic, minced
4 green onions, diced
1 tsp. fresh rosemary, crushed
1 tsp. garlic salt
1 cup pecans, chopped
½ jar raspberry chipotle salsa
In a large bowl, combine cream cheese, cheddar, onions, garlic, rosemary and garlic salt. Mix with hand mixer until smooth.
Form into 2 balls and roll in chopped pecans. Wrap in plastic wrap and refrigerate for several hours or overnight.
When ready to serve, pour salsa over top and serve with crackers.
Friday, February 27, 2009
Flower Food
1 tsp. sugar
1 tsp. bleach
2 tsp. lemon juice
1 quart warm water
Combine all ingredients and fill flower vase. Change water as needed.
1 tsp. bleach
2 tsp. lemon juice
1 quart warm water
Combine all ingredients and fill flower vase. Change water as needed.
Thursday, February 19, 2009
Pina Coladas
1 15-oz. can Cream of Coconut*
1 6-oz. can pineapple juice
Ice
Add coconut and pineapple juice in blender. Fill blender up with ice and blend. Serve immediately.
*Cream of Coconut is usually found near the liquor section in grocery stores (try the Coco Lopez brand)
1 6-oz. can pineapple juice
Ice
Add coconut and pineapple juice in blender. Fill blender up with ice and blend. Serve immediately.
*Cream of Coconut is usually found near the liquor section in grocery stores (try the Coco Lopez brand)
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