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)
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.