Fisher-Price Deal

I have been to two baby showers in the last two weeks; it appears that this is season.  Here is a cute gift for the new baby.

Fisher-Price - Mocha Butterfly Bouncer at Walmart

Online

$19.00

You can order this online and choose free in store pick-up!

Fisher-Price Mocha Butterfly Bouncer:

Maximum weight is 25 lbs.

Features vibrations to soothe baby

Also designed to keep baby entertained

Comfy head huggie cradles baby's head

Washable seat pad with 3-point restraint and non-skid feet

Assembly required

Fisher Price Butterfly Bouncer requires one D battery (not included) for seat

Thanks BradsDeals

Recipes - Independence Day (4th)

Today is the 4th and you might still be wondering what to serve your guests.  Here are two dishes that are perfect for entertaining.

 

Ingredients

 

1 Sara Lee pound cake, thawed- or make your own from scratch!
2 cartons blueberries
1 carton strawberries
16 oz. Cool Whip
star cookie cutter

Direction:
Pop cake out of pan carefully- you don't want it to break. Cut the edges off around your pound cake. 

Slice LONGWAYS and use a star shaped cookie cutter to cut your cake into festive stars. Set the scraps aside as you will use them to assemble your trifle. 

Now slice up your strawberries. Stir your Cool Whip and get those blueberries ready and we are set to put this baby together.

First lay some of your pound cake scraps in the center of your dish. 

 

Place sliced strawberries around bottom of dish with the pound cake scraps in the center.

 

Put dollops of Cool Whip in the center for the next layer and place stars around Cool Whip. 

 

Sprinkle some blueberries and put more Cool Whip on top, spreading it around gently. Now repeat bottom layer of pound cake scraps in the center surrounded by strawberry slices. 

 

Place more Cool Whip in center and arrange stars around it again. Sprinkle blueberries and cover with Cool Whip. Top trifle with Cool Whip, blueberries and strawberry slices decoratively.

 

Adapted from Piggy in Polka Dots

________________________________



 

Simple Potato Salad

 

 

Ingredients      

 

3 pounds medium red-skinned potatoes (about 12, cut into 1 inch chuncks                                                                            

1/4 cup(s) (distilled) white vinegar

1 tablespoon(s) olive oil

2 teaspoon(s) (spicy ) brown mustard

1 1/4 teaspoon(s) salt

1/4 teaspoon(s) black pepper

1/2 cup(s) mayonnaise

1/3 cup(s) whole milk

2 small celery stalks, thinly sliced

2 green onions, minced      

Directions

1. In 5- to 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer for 8 to 10 minutes, until ­potatoes are fork-tender.
2. Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, salt and pepper.
3. Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula until potatoes are evenly coated and vinaigrette is absorbed. Cool for 15 minutes.
4. In small bowl, with wire whisk, mix mayonnaise and milk until smooth. Add mayonnaise mixture, celery and green onions to potatoes. Gently stir with rubber spatula until mixed. Serve warm or cover and refrigerate for up to 1 day.

 

Adapted from Delish.com

HAPPY INDEPENDENCE DAY (4TH)!!!!!

HAPPY INDEPENDENCE DAY (4TH)!!!!!

Rocket Pops

Rocket Pops

Ingredients:

1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin

1 cup sugar, divided

2 cups boiling water, divided

Ice cubes

2 cups cold water, divided

1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
 

 

Directions:

 

COMBINE dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.

MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.

SPOON about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer. 

ThanksKraftrecipes.com   

Kikkoman Juicy Bird Sweeps: Win $10,000, Cookbooks, Coupons + More (4,601 Winners!)

Kikkoman Juicy Bird Sweeps: Win $10,000, Cookbooks, Coupons + More (4,601 Winners!)

 

 

Through December 31st, head on over here to enter in the Kikkoman Juicy Bird Project Instant Win & Sweeps for a chance to win $10,000, cookbooks, aprons, coupons and much more! Just fill out your information and spin the wheel to see if you win! After you have entered, you will have a chance to share this offer with 3 friends to score 3 additional entries into the sweeps. Simple as that!
Be sure to check out all the prize details listed below…

Sweepstakes

1 Grand Prize Winner: a $10,000 check

Instant Win Game

100 First Prizes: A cookbook (a $30 value)
100 Second Prizes: An apron (a $13 value)
200 Third Prizes: A coupon good for any Kikkoman product (up to $6 value)
700 Forth Prizes: A T-shirt (a $6 value)
200 5th Prizes: A silicon basting brush (a $5 value)
200 Sixth Prizes: A spoon rest (a $4 value)
2,200 Seventh Prizes: A cutting board (a $2 value)
900 Eighth Prizes: A rice paddle (a $1.50 value)
Be sure to come back each day and enter to increase your chances of winning – Good Luck!
(Thanks, Free Stuff Times!)

JELL-O Firecrackers

JELL-O Firecrackers

Ingredients

1/3 cups boiling water, divided

1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

1 env. KNOX Unflavored Gelatine

1 cup milk, divided

3 Tbsp. sugar

1/2 tsp. vanilla

20 maraschino cherries with stems, well drained, patted dry

Directions

ADD 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat with cherry gelatin mix. Cool. 

   

MEANWHILE, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min. 

   

SPOON berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm. 

   

TOP with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min. 

   

COVER with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove from cups before serving. 

Courtesy of Kraft Recipes   

Red White n Blue Salad

Red White n Blue Salad

Summary: Our striking “flag” salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up!

 

Ingredients

• 1 package (3 ounces) berry blue gelatin
• 2 cups boiling water, divided
• 2-1/2 cups cold water, divided
• 1 cup fresh blueberries
• 1 envelope unflavored gelatin
• 1 cup heavy whipping cream
• 6 tablespoons sugar
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1 package (3 ounces) raspberry gelatin
• 1 cup fresh raspberries
• Whipped topping and additional berries, optional

 

Instructions

1. In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
2. Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
3. In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired.

Quick notes

When making a layered gelatin salad, it’s helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn’t break through the other layers.

 

Recipe and Photo courtesy of: TasteofHome.com