9 C Chex
6 oz semi-sweet chocolate chips
1/2 C peanut butter
1/4 C butter
1 1/2 C powdered sugar
1 tsp vanilla
microwave the chocolate chips and peanut butter for 1 minute. stir. microwave for another 30 seconds. add vanilla. pour over the cereal, stir together. pour all into a ziploc bag. add powdered sugar. shake. enjoy.
16 oz Sour Cream
8 oz cream cheese
1/2 pkg taco seasoning
Mix ingredients, spread on a platter, top with lettuce, tomatoes, black olives, and any other preferred toppings. Dip with tortilla chips.
2 Eggs – Beaten
1/3 C Ketchup
3/4 C Water
1 packet onion soup mix
1 1/2 C bread crumbs
2 pounds lean meat (I like to do 1 lb beef, 1 lb bison)
Combine the eggs, wager, ketchup and soup mix, stir. Add the bread crumbs and beef, mix by hand. Place in a loaf pan. Bake at 350* for 1 1/4 hours.
1 1/2 tsp Rubbed Sage
1 tsp Minced Garlic
1 tsp Thyme Leaves
1/2 tsp Ground Allspice
1/2 tsp Paprika
1 tbsp flour
1 tsp Salt
4 boneless porkchops, 1 inch thick (about 1 1/4 lbs)
2 tbsp olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced – We prefer Pink Ladies for this recipe, others work, but those worked best.
1/2 cup apple juice
1 tbsp brown sugar
1. Mix flour, all the spices and salt in small bowl. sprinkle both sides of the pork chops with 1 tablespoon of the seasoned flour.
2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet. Add onion; cook and stire 3 minutes or until tender. Add apples; cook and stir 2 minutes.
3. Stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillett. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.
2 tsp Minced Garlic
2 tsp Minced Onions
1 1/2 tsp Ground Cumin
1 1/2 tsp Oregano Leaves
1 tsp Cilantro Leaves
1 tsp Coarse Ground Pepper
1 tsp salt
1/2 cup EACH lime AND orange juices
4 tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
1 medium green OR red bell pepper, cut into thin strips (we skipped this)
1 medium onion, thinly sliced (we diced)
8 flour tortillas (8 inch) (we used wheat tortillas)
Directions:
1) Mix juices, oil, all of the spices and salt in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. I prefer to marinade overnight.
2) Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and about 1/4 cup of the marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
3) Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired. We typically have sweet onion salsa, cheese, sour cream, black olives, lettuce, and tomatoes on hand for toppings.
This is a pattern based on a website I found once upon a time, that sadly no longer exists, so I am recreating the drawing and measurements that I use before I do something stupid and lose my paper and never be able to sew an apron dress again.
You need three measurements
1) Around the widest part of hte bust + seam allowance
2) Length from chest to waist (from top of where you want the apron dress to where the flare should start)
3) Waist to hem (from where flare starts to however long you want)
I can’t even pretend to have come up with this on my own, somebody shared it on facebook and I am posting it here so I can find it after I have lost a bit more of the baby weight. As a 6′ tall woman all patterns require modifying. Much easier to sew when I don’t need to rely on my husband pinning my dresses to alter them.
This recipe makes me two pans of muffins, I usually mix it up as one pan of 12 regular size muffins, and one pan of 24 mini muffins, for the mini muffins I do not mix the chocolate into the batter, I push one chocolate chip down into the center, and stick one right on top, minimizes the damage a 2 year old can do to my living room 🙂
Ingredients:
3 Cups Flour
3 tsp baking soda
1/2 tsp salt
1 1/2 cup sugar
1 tsp pumpkin pie spice (this is a complete guestimation, I don’t measure this, I just dump some in the bowl, so experiment with how much you like and go with it)
1 can pumpkin (found in the baking aisle by the pie fillings)
2 sticks butter, melted
1 tsp vanilla
1/2 cup milk
4 eggs
1/4 cup applesauce
1 bag dark chocolate chips
Directions:
Set to the side the chocolate chips
Mix together the dry ingredients
Add all wet ingredients and mix thoroughly
Add the chocolate chips to the batter and mix in
Divide the batter into a muffin pan, either greased or lined with paper, I find greased works better, the paper seems to mess with the consistency. Fill the cups to nearly full.
Bake at 350 degree until nice and brown, baking time is 20 minutes for mini muffins, 25 minutes for regular muffins.
If you want to make banana muffins the recipe is the exact same, subtract the pumpkin and the pumpkin pie spice and add in 6 large over-ripe bananas smashed up. You can add variety to your hearts content as well, different types of chocolate, nuts, raisins, dried cranberries, the varieties are endless. Raisins and cranberries will slightly mess with the moisture but not horribly so.
1 2/3 cups quick rolled oats
1/2 to 3/4 cup brown sugar
1/3 cup oat flour
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (I use sunflower seeds, raisins and dried cranberries)
1/3 cup sunflower seed butter (optional – you can use peanut butter or any preferred nut butter, but I need to not send my boss into anaphylactic shock if I eat these at my desk right outside his office)
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides.
Stir together all the dry ingredients, including the fruit and nuts.
In a separate bowl, whisk together the vanilla, melted butter, honey and water. Toss the wet ingredients with the dry (and sunflower seed/peanut/etc butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. I find wearing a pair of non-latex non-powdered medical gloves works great for mixing and spreading the mixture, lets you really get in there without spending the rest of the day picking goop out from under your nails.
Bake the bars for about 40 minutes, until they’re brown around the edges, I like to let it get a little color on the tops too.
Cool the bars in their pan completely on a cooling rack.
I’m a home-birthing, breast feeding, disposable diapering, home-baking (when I can), semi-crunchy mama, who thinks we need a space that focuses less on one-side of the aisle and more on parenting in the way that works for you. I’ll mainly be using this blog to post recipes and tips that make life easier for me and my family.
Semi Crunchy Fae 