Saturday, July 24, 2010
3 cups Peanut oil
1 cup Milk
1 cup Flour
2 1/2 tb Powdered sugar
1/2 ts Pepper
2 tb Salt
2 Skinless, boneless chicken breasts, halved
4 Plain hamburger buns
2 tb Melted butter
8 Dill pickle slices
Heat the peanut oil in a pressure cooker over med. heat to about 400F. In
a small bowl, beat the egg and stir in the milk. In a separate bowl,
combine the flour, sugar, pepper, and salt. dip each piece of chicken in
milk until it is fully moistened. Roll the moistened chicken in the flour
mixture until completely coated. Drop all four chicken pieces into the hot
oil and close the pressure cooker. When steam starts shooting through the
pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!!
DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is
cooking, spread a coating of melted butter on the face of each bun. When
the chicken is done, remove it from the oil and drain or blot on paper
towels. Place two pickles on each bottom bun; add a chicken breast, then
the top bun. To make a deluxe chicken sandwich, simply add two tomato
slices and a leaf of lettuce. Mayonnaise also goes well on this
sandwich--it is a side order at the restaurant.
1 can pear nectar
1 can peach nectar
1 lg. can pineapple juice
1 env. strawberry Kool-Aid
1 lg. bottle 7-UP
Combine all ingredients except 7-UP. Just before serving, add 7-UP and ice cubes.
From Cooking-Friends submitted by Terri in May 2004
With very little effort (and ingredients you probably have on hand), you'll be
serving these unexpected burgers and getting raves. They're sure to "round 'em
* 8 hamburger patties (2 pounds total)
* 3 tablespoons barbecue sauce
* 1 can (4.5 ounces) chopped green chilies, well drained
* 8 slices Monterey Jack cheese
* 1 cup canned French-fried onions
* 8 hamburger buns, split
cheese is melted. Serve in the buns.
Savory Sausage & Rice Skillet
from Campbell's Kitchen
1 lb. sweet Italian sausage, cut into 1" pieces
1 cup sliced celery
1 large onion, chopped
1 medium green pepper, cut into 2" strips
1 medium red pepper, cut into 2" strips
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed OR 1 tbsp. chopped fresh thyme
1 cup uncooked regular brown rice
1/2 cup uncooked wild rice
2 cans (14 oz. each ) Swanson(R) Chicken Broth OR Natural Goodness(TM) Chicken Broth (3 1/2 cups)
2 tbsp. chopped fresh parsley
Cappuccino Mix in a Jar
2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg
Beef Stroganoff in Crock Pot
* 1 1/2 lb Beef for stew
* 2 tb Butter or margarine
* 1 1/2 c Beef bouillon
* 2 tb Ketchup
* 1 sm Garlic clove; crushed
* 1 ts Salt
* 8 oz Sliced mushrooms
* 1 md Onion; chopped
* 3 tb Flour
* 1 c Sour cream
* 3 c Hot cooked noodles; (up to
Dredge beef in flour and salt. Melt butter or margarine in large skillet and add
beef and onion. Cook over medium heat until browned. Place beef bouillon,
ketchup, garlic and mushrooms in crock pot and mix. Add cooked beef and onions.
Cover and cook on low for 3-4 hours. Add sour cream, cover and cook for 30-45
minutes (do not let mixture boil). Serve over hot cooked noodles.
recipelu-digest Volume 01 Number 392 by James and Susan Kirkland on Dec 21, 1997
Korean Barbecued Beef
* 1 flank steak (1 3/4 to 2 lb.)
* 1/2 cup soy sauce
* 1/3 cup thinly sliced green onions
* 2 tablespoons Asian sesame oil
* 3 tablespoons sugar
* 3 cloves garlic peeled and pressed or minced
a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.
2 lb. stew beef
1 - 14 1/2 oz. can of Italian stewed tomatoes
1/2 cup red wine
1 - 2lb. bag of baby potatoes
3 cloves garlic minced
1 teaspoon each of oregano, cumin and chili powder
1/2 cup BBQ sauce
1/4 cups salsa
2 cups frozen corn
l teaspoon salt
1/8 teaspoon pepper
2 Tablespoons flour or cornstarch
1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
½ cup salsa
2 Tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced
6 slices cheddar cheese
cheese. Replace bread top. Serve with corn chips or tortilla
Lay three or four slices of bacon across the bottom of the pot or Dutch oven. Cut beef and everything else into bite-size chunks and put in a layer on top of the bacon. Scrape and cut carrots and they go on top of the beef, next comes celery if you have it and finally potatoes which should just about fill the pot. Salt and pepper and you can add some bay leaves, jalapeños, garlic cloves, a squirt of W sauce or whatever else for seasoning. Pour a big can of tomato juice (or V-8) over it and put the lid on. Lower it into the fire hole on top of the coals and toss a saddle blanket over it. If you are using a crock pot, set it on low or a regular pot into a 225° oven.
Spend the day cutting and branding calves, fixing fence or plowing the north forty or whatever you need to do till about supper time and your stew will be ready.
Source : Jim Foreman pantry challenge yahoo group
1-1/2 cups sifted cake flour
1-1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
1 cup sugar
1/3 cup water
1 tsp. vanilla
1/3 cup sugar
1/4 cup flour
1/8 tsp. salt
1 cup milk
1 tsp. vanilla
3 Tbs. unsalted butter
2 oz. unsweetened chocolate
1 Tbs. corn syrup
2 Tbs. water
1 cup powdered sugar
Heat oven to 350. Prepare cake: Line bottom of 2 straight-sided 8-inch round baking pans with waxed paper. Sift flour, baking powder, salt onto sheet of waxed paper. Beat whites in a bowl until soft and peaks form. Beat in 1/2 cup sugar for 1-2 minutes until stiff peaks form. Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color. Beat in water and
vanilla. Fold in whites. Fold in flour mixture in 2 additions. Scrape into pans. Bake in 350 oven 25 minutes or until tops spring back when lightly touched. Turn cakes out on to racks to cool completely. Peel off paper.
Prepare filling: Mix sugar, flour and salt in saucepan. Stir in 3/4 cup milk. Heat over medium heat, whisking constantly, until mixture boils; cook 2 minutes. Remove from heat. Whisk together remaining milk and egg. Whisk mixture into saucepan. Return to heat. Cook, stirring, 1 minute. Stir in vanilla. Cover with plastic wrap, pressing on surface to prevent film. Cool.
Invert cake layer on serving plate. Stir cooled filling; spread over
layer. Invert second layer on top.
Prepare Glaze: melt butter and chocolate in saucepan over low heat,
stirring occasionally. Stir in corn syrup and water until blended. Stir in powdered sugar until smooth Spoon on top of cake; spread level, allowing some of glaze to flow over edge. Chill.
Recipe By: Family Circle 6/3/97
Not as hard to make as regular candy/fudge and not as sweet, but just as
delicious. You might want to keep to the low end of the sugar measurement as
coconut milk has a lot of sugar in it already.
* 1/2 cup coconut milk
* 1 cup milk
* 1 3/4 to 2 cups sugar
* 3/4 cup fine desiccated coconut
* 1 cup butter
Heat coconut milk, milk, and sugar in a pan and keep stirring until thickened.
Add the coconut and the butter, Keep stirring until the fudge thickens further
and leaves the sides of the pan to form a somewhat loose ball in the center. Pat
down on a greased pan.
Friday, July 23, 2010
We all know that shopping for groceries occupies both hands. How else would you push the cart, grab more than one item off the shelf or reach that item kept on the top shelf? When you have coupons or little ones the idea of shopping with two hands swiftly goes away. But with the OnTray the dream may be back. The OnTray helps you make the best use out of both hands while shopping.
If you save money using coupons then you know that it may be hard to keep all those deals and coupons in order. The OnTray allows you a place to lay the coupons while figuring out your best buy. In the end allowing you to save money
Buy: you can purchase the OnTray online or from many leading grocery stores. To order online or find out where you can find it go to the OnTray website http://www.ontray2go.com/ When ordering online use code ANNIE for free shipping.
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Giveaway Starts now and ends July 31, 2010. Good Luck Email must be in comment or on blog profile or entries do not count.
Another great opportunity to win a CSN gc is located at CutePeas where CSN Stores is sponsoring a $60 gc. This giveaway ends August 19, 2010.
3/4 cup Roma (plum) tomatoes, seeded and diced
1 cup Driscoll's strawberries, chopped
2 jalapeno peppers, seeded & finely chopped, to taste
1/4 tsp cilantro, leaves
1 tsp salt
1/2 cup onions, minced
2 fresh French baguettes, cut into rounds and toasted
1/2 lb garlic herb cream cheese, or cream cheese, softened
In medium mixing bowl, combine strawberries, tomatoes, onion, cilantro, salt, and jalapeno peppers, if desired. Cover and refrigerate at least two hours to allow flavors to blend. To prepare bruschetta, spread French bread rounds with cheese. Top each with approximately 2 tsp Strawberry Salsa. Shortcut: Add chopped Driscoll's strawberries to your favorite prepared salsa. Use salsa as a condiment with grilled or roasted chicken, pork or fish. Makes about 2 cup salsa.
Source Quality Health newsletter
Do you have a special day of the week that you go to the grocery store and run errands?
I would answer this by saying for my daughter it is always on Friday but for myself it is whenever the need arises.
- Shop consignment stores or thrift stores. These shops may have exactly what you are looking for but only 1/2 the price. The clothing at these shops are often next to new or gently worn. By shopping these sort of stores first you will have a good idea of what you can get there and what you must spend a bit more money on. You may even want to go a step further when cleaning out what fits your child and what doesn't and sell a few items to make you some back to school money.
- When shopping at the store look for buys the other day I noticed great buys on several items. The prices have been slashed to move new in and the store wants to make a bit of money on the items that are going out even if it is no where near the price it originally was. Keep in mind when shopping that if you buy items that will look good together you can mix and match separates to make attractive outfits
- Keep an eye on your newspaper and the sale circulars. We love the sales where you can get one item at regular price and save a great amount on the second. One year I did this back to school shopping and when I got to the cash register we were doing great and she found even more sales than we did and took more discounts off. YEAH!!!
- Shop on a budget. If you have a budget in mind then you will be more apt to not spend more.
Good Luck with back to school shopping I hope these tips help you along your way.
1 (12-ounce) loaf French bread, cut in half horizontally
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh basil
1 cup (4 ounces) shredded fresh mozzarella cheese, divided
2 ounces very thin slices prosciutto
2 plum tomatoes, thinly sliced
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on bottom half of loaf. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces. Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Source: Elizabeth Karmel, Cooking Light, MAY 2008
1 pkg. active dry yeast (2-1/4 tsp)
1/2 cup sugar
4 tbsp butter
2 large eggs
1/3 cup dry milk powder
4 to 4 1/2 cups unbleached all-purpose flour
1 tsp. salt
In a large bowl, sprinkle room temperature yeast over the warm water with 1 tsp. sugar; stir to dissolve. Set aside to allow the yeast to rehydrate and become foamy (about 5 minutes).
Add sugar, butter, eggs, milk powder, 4 cups flour and salt. Stir until dough leaves the sides of the bowl, adding flour if needed. Dough should be soft and somewhat stickier than a dough for regular bread. Turn out onto a lightly floured work surface and knead until smooth and elastic (about 8 to 10 minutes). Transfer dough to a bowl brushed with oil. Cover and let rise in a warm, draft-free place until doubled in bulk. Punch down. Shape into a long, narrow rectangle. Cover and let rest for 15 minutes. At this point, dough may be used in any sweet dough recipe or to make any kind of sweet breads or rolls. Form into loaves, rolls, or braids and allow to rise until doubled in volume. Bake at 350°F until golden and light; smaller loaves and rolls will take less time to bake than large loaves which will bake in about 50 minutes.
Thursday, July 22, 2010
Ever since I was a little girl I loved to have my fingernails and toenails painted up. My daughters and granddaughters have follow suit. My daughter loves to paint her daughters fingernails and toenails with Piggy Paint. Piggy Paint is the safe, natural non toxic polish that comes n a grand variety of shades. A mother of two girls Melanie Hurley created piggy paint for girls like hers who enjoy dressing up to do so safely.
Take a look at this picture and tell me which one you would rather your child or grandchild use to paint their tiny nails. You can almost see the toxins escaping the solvent based polishes whereas piggy paint is water based and holds their color.
Piggy Paint is not only safe for their children they also take pride in contributing to special needs. Like the Fight Breast Cancer Pack which contains two polishes which are angel kisses and forever fancy. The Piggy Paint family has been touched by cancer as well and created this sweet package and donate a portion to the Susan B. Komen foundation.
Piggy Paint also have a few new to your products like this Piggy Paint Topcoat & Primecoat which allows you to put the finishing touches on the nails. We all know that little girls are not always well behaved little princesses there are times that they can horse around and play as hard as the boys. This new product will allow you to protect painted nails against scratches and chips better than without it.
Have some fun with the radio=active fingernail polish. My girls had a blast seeing it glow in the dark.
Does your little Princess love Piggy Paint? Does she like to show her friends her favorites? Get this cute Piggy Paint tee for her and let her show her pride in what she chooses to wear. Mom they have one for you to. From onesies for the tiny ones to tees for adults girls of all stages and ages can wear their pride on Piggy Paint.
Buy: you can purchase any of these wonderful Piggy Paint products from their website located at http://www.piggypaint.com/ Use the code FRESH10L It is good for 10 % off anything at www.piggypaint.com and will expire September 7, 2010
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Giveaway starts now and ends August 6, 2010. Good Luck Please make sure email is in comment or on blog profile or your entriy will not count.
there was no product or other financial means received for posting this giveaway
8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup chopped Vidalia or sweet onion
2 teaspoons olive oil
1/2 cup bottled honey barbecue sauce, divided
1 1/2 pounds ground beef
1/4 teaspoon salt
4 sesame seed hamburger buns, toasted
Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked. Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce. Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes. Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.
Source: Southern Living 2008
1 can (10 1/2 oz.) cr. of mushroom soup
1 can (7 oz.) tuna
1 can (3 oz.) chow mein noodles
1/4 lb. cashews, salted or plain
1/2 c. diced celery
1/4 c. frozen minced onion
Combine all ingredients and bake in an oven
dish for 40 min. at 325°. Serves 3.
Source: SimpleMeals by Joan in Oregon June 2004.
1 (8 ounce) package uncooked spiral pasta
1 pound ground beef
6 slices bacon, diced
1 (10.75 ounce) can condensed
tomato soup, undiluted
1 cup shredded Cheddar cheese
barbecue sauce and prepared
until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove
with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Add soup, beef and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted. Serve with barbecue sauce and mustard if desired.
Source: Yahoo group by Terri in May 2004
Try this quesadilla recipe made with Original Bisquick® mix from Betty Crocker.
1 can (4.5 oz) chopped green chiles, drained
2 cups shredded Monterey Jack or Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
1 cup half-and-half
1/8 teaspoon red pepper sauce, if desired
3/4 cup chunky style salsa
3 tbsp. cornstarch
1 can Campbell's Condensed Chicken Broth
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into 1" pieces
1 can (8 oz.) pineapple chunks in juice, undrained
1/4 cup sugar
1/4 cup vinegar
1 small green pepper OR red pepper, cut into 2" strips
4 cups hot cooked rice
MIX cornstarch and broth.
HEAT oil in skillet. Add chicken and stir-fry until browned.
ADD broth mixture, pineapple, sugar, vinegar and pepper. Heat to a boil. Cook
and stir until mixture boils and thickens. Cover .
COOK over low heat 5 min. or until done. Serve over rice.
8 c. cooked diced turkey
4 cans cr. of chicken soup
2 c. lightly cream or milk
1 can (4 oz.) green chili peppers, seeded and chopped (opt.)
1 bag (about 8 oz.) corn chips, crushed
2 Bermuda onions, chopped
2 c. shredded Monterey Jack cheese (8 oz.)
2 c. shredded Cheddar cheese (8 oz.)
Combine turkey, chicken soup, cream or milk and chili peppers in a lg. kettle; heat slowly, stirring often, just until bubbly. Divide 1/3 of the corn chips between two 12 c. casseroles; top with half the turkey mixture, chopped onion and shredded cheeses; layer 1/3 of corn chips, remaining turkey mixture, onion and cheese; top with remaining corn chips. Bake at 375° 45 min. or until hot. Makes 16 servings.
(These are really delicious and make a good lunch or dinner, I did leave out the fennel seeds through and the salt too, I love sandwiches). ENJOY!
1 1/3 pound piece boneless pork loin, chilled
3 bell peppers (any colors), sliced
Four whole wheat hoagie rolls, split, toasted
1 tbs balsamic vinegar
1/2 tsp crushed red pepper
1 1/2 tsp fennel seeds
Salt and Pepper
3 tbs olive oil
1 large onion, sliced
Heat a grill. In a bowl, combine bell peppers, onion, 2 tbs oil, 3/4 tsp salt and 1/2 tsp pepper. Cut the pork into slices, then into quarters. Transfer the meat to a food processor, and pulse 5 times to grind the meat. Add the fennel seeds, red pepper and 3/4 tsp salt and pulse 2 more times. Divide the mixture into quarters, form each mound into an oval patty.
*Place a cooling rack on grill grate and lightly oil it. Scatter the vegetables on the cooling rack (saving any oil in the bowl), cover and cook 5 min. Turn the vegetables. Rub the sausage patties with the oil left in the bowl and add to the other side of the grill. Cover and cook, turning the patties about halfway through, until meat is cooked through and the vegetables are tender.
*Transfer the patties to a plate. Transfer the vegetables to a bowl and add the remaining oil and vinegar, season to taste with salt and pepper. Arrange half of the vegetables in the rolls and top each with a sausage patty and the remaining vegetables, then serve.
MAKES 4 SERVINGS OF SAUSAGE AND PEPPER SUB...
1 pound lean ground beef
2 oz extra sharp cheddar cheese, finely shredded
8 oz shiitake mushrooms, stemmed
3 dill pickles, thinly sliced
1/2 head lettuce, shredded
2 tsp tomato paste
3 tbs reduced fat mayonnaise
1 small onion, finely chopped
Salt and Pepper
1 tbs + 1 tsp olive oil
Four potato rolls, split
Heat a grill. In a skillet, heat 2 tsp oil. Add the mushrooms, season with pepper and cook until browned and tender. Add 2 tbs water and cook turning the mushrooms until the water is evaporated. Transfer to a cutting board and let cool. Finely chop the mushrooms and transfer to a bowl.
*Add the remaining oil and onion to the skillet. Season with pepper and cook until the onion is tender and golden. Let cool. Add half of the onion and the beef to the mushrooms, season with salt and mix well. Form the mixture into 8 patties.
*Transfer the remaining onion to a bowl, then stir in the mayonnaise and tomato paste. Spread the sauce on both faces of the rolls and arrange open faced on each of 4 plates. Divide half of the lettuce among the roll bottoms.
*Add the patties to the grill and cook 2 min. Flip, divide the cheese among the patties, cover with foil and cook until melted. Stack 2 patties on each roll bottom, top with the pickle and remaining lettuce and set the roll tops in place, then serve.
MAKES 4 SERVINGS OF BURGERS...
2 lbs. ground beef
1 T. onion, minced
2 10-3/4 oz. cans tomato soup
1 t. chili powder
4 c. corn chips
8-oz. pkg. shredded Cheddar cheese
Brown ground beef and onion together in a large skillet over medium heat; drain. Stir in soup and chili powder. Spread in an ungreased 13"x9" baking pan; top with corn chips. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts. Serves 6 to 8.
Serves 2 to 4
* 1 tablespoon vegetable or olive oil
* 1 bunch asparagus, trimmed, and cut into thirds
* 1/2 teaspoon coarse salt
* Pinch of freshly ground black pepper
* 1 to 2 tablespoons water
1 cup butter
2 cup sugar
1 1/2 cup self rising flour
1 cup milk
2-13 oz can of sliced peaches in heavy syrup (cook with cinnamon
and nutmeg and
1 cup sugar)
Melt butter. Mix all ingredients together except for peaches.
Pour into 13x9x2 inch dish. Pour peaches over batter.
Do not stir.
Bake 1 hour at 350 degrees, or until golden brown.
- Coleman Roadtrip LE Grill
· Crisco Original No-Stick Cooking Spray
· Crisco Olive Oil Spray
· Crisco Butter Flavor No-Stick Cooking Spray
· Crisco re-usable shopping bag
· Crisco grilling tongs
· Crisco hot pad
· Crisco basting brush
giveaway ends July 29, 2010
Walmart free sample – Better than Ears treat for your pet
Source : A Frugal Friend (thanks)
I am so glad that I have a place to post what I am thankful for in my life. While every day I try to have a grateful heart I love to share my thankfulness with others whenever possible. This is not to boast but to share the blessings going on in my own personal life. I must say that I love my husband and children and with my children getting older I am thankful my friendship and love in my marriage is as strong (possibly stronger) than when we met and started on a relationship. I am thankful that we never forgot how to live with love in our hearts for each other and for those around us We are now getting older and we are as adventures as ever. I am so glad that we have the spirit to start off on a new path of life. We have created a wonderful family together and that I am thankful for as well. Children and grand babies fullfill our lives and I thank God that each of them are in our lives. I am very thankful that God has blessed our family with my daughter expecting a baby again. How special is that Praise God for it is through his love that we have so many blessings to be thankful for.
- construction paper
- lined paper
- ink pens
What does your list look like?
Wednesday, July 21, 2010
- Babies who are stimulated as much as possible, reach developmental milestones faster, have better muscle coordination, and have a more secure self image.
- Infant Visual Stimulation is an important activity for parents to do for the baby since of the five senses; vision is the least developed sense a baby has at birth.
- Research has found that infants with many things to look at, neuronal connections in the brain will occur quicker which is important for brain development.
Bright Baby Tees not only wants to stimulate your babies knowledge. They also want to offer the best when it comes to the t-shirt material. That is why the material used is Organic Cotton. Organic Cotton is not only great for the clothing style but is very eco- friendly. The production of organic cotton reduces health risk because the harmful chemicals are not used and also keeps the soil in proper growing conditions longer.
Now with all that in mind let me tell you that we received a wonderful tee from Bright Baby Tees and was very pleased with it. The vibrant red and the black letters are perfect for stimulating infants. When the child gets older it is perfect for learning the letters of the alphabet as well. With both Princess and the new baby this tee will be worn a lot in hopes to stimulate a bit of learning.
Buy: You can purchase any of the great Bright Baby Tees on their website at http://www.brightbabytees.com/designs.php
Win: You can win your choice of any Bright Baby Tee
To enter visit the Bright Baby Tee website and let me know which tee you would choose if you were the lucky winner
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Giveaway ends August 7, 2010. Good Luck Email must be in comment or on blog profile or entries will not count.
we received the above mentioned tee for review purposes. Thoughts and opinions expressed in this post are owned by myself