Have you purchased your Mother’s Day card yet? Well, if the answer is no, I have a perfect, free printable for you. This card features a mason jar theme in soft pastel colors, which would look cute tied to a gift basket of goodies for your mom. And the message on the card would make anyone smile, “Sending you love on Mother’s Day and hoping your day is as wonderful as you are!”
This card prints on a single standard sheet of paper. All you have to do is fold it on the line in the middle of the paper and then flip the paper over to cut off the excess.
It’s that easy! So this year forget the store-bought cards and print your own for free. With the money you save, you can add a little extra to Mom’s gift.
Today is Cinco de Mayo, the day that commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862. Celebrate the day with this party starting Seven Layer Bean Dip. This dip features seven wonderful layers that include flavorful refried beans, homemade guacamole, sour cream, cheese, onions, olives, and tomatoes. So many wonderful ingredients in just one dish! Now if that doesn’t get your party started off right I don’t know what will. This dip is also perfect for other events like Memorial Day parties, graduation parties, 4th of July parties and any backyard cookout you have this summer. So let’s get the our ingredients out and start the fiesta.
Start by mixing 1 (16 oz.) can of refried beans with 1/4 of a cup of Picante sauce in a bowl.
Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about 1/4 inch thick.
Next wash, cut in half, and remove the skins and pits from 3 avocados.
Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Then add in 1/2 of an onion that has been chopped, 1/4 teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
Spread the guacamole on the bean layer.
Spread 1 cup (8 oz.) of sour cream on the guacamole.
Add the 1 cup of shredded cheddar cheese.
Top with the remaining 1/2 of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
Cover and store in the refrigerator. Serve with tortilla chips.
1 lime ( you will use 1 tablespoon of juice from the lime)
¼ teaspoon salt
1 onion chopped ( you will use ½ in the guacamole and ½ on the top of the dip)
¼ teaspoon garlic powder
1 tablespoon fresh chopped cilantro
1 cup (8 oz.) sour cream
1 cup shredded cheddar cheese
2 tablespoons of sliced ripe olives
1 medium chopped tomato
Instructions
Start by mixing 1 (16 oz.) can of refried beans with ¼ of a cup of Picante sauce in a bowl.
Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about ¼ inch thick.
Next wash, cut in half, and remove the skins and pits from 3 avocados.
Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Then add in ½ of an onion that has been chopped, ¼ teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
Spread the guacamole on the bean layer.
Spread 1 cup (8 oz.) of sour cream on the guacamole.
Add the 1 cup of shredded cheddar cheese.
Top with the remaining ½ of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
Cover and store in the refrigerator. Serve with tortilla chips.
May Day is almost here and this year I’m featuring a new printable. It is a gift tag in a traditional pink pastel color on a chalkboard background with a scalloped eyelet border. You can attach the card to a brown paper lunch sack (like I have shown) then attach the separate scalloped border to the folded over edge of your bag. The nice thing about using paper bags is they are inexpensive, and they won’t tip over like the plastic cups do when you try to deliver them around the neighborhood. Thinking about giving people a small plant on May Day? Just fold down one of your brown lunch sacks and set a small plant in the bag and then attach the printable. Another great way to use this printable is to attach it to any cup or basket. The possibilities are endless! Note, I have also included a recipe for Caramel Puffcorn that I found on Old Dutch’s website. It is easy to make and it is the perfect alternative to traditional popcorn for filling your bags. And, if you still need May Day ideas check out my past May Day posts: Free May Day Printables and May Day Basket Ideas.
First you preheat your oven to 250 degrees and then heat 1 cup of butter, 1 1/4 cups of brown sugar and 2/3 cup of light corn syrup in a pan until melted stirring constantly.
Once it is melted, add the 1 teaspoon of baking soda. The recipe says it will foam, but mine didn’t foam it just looked like the following picture.
Pour the 9 oz. bag of Old Dutch Puffcorn in a large roaster and then add the melted caramel mixture over it. Stir until it covers the puffcorn.
Now bake the puffcorn uncovered in the oven for 45 minutes and stir it every 10 to 15 minutes. When it is done, pour it on sheets of wax paper and let it cool and dry. When it is cool, you can break the pieces apart and put them in your May Day baskets. Then add all of your other May Day goodies to your bags.
First you preheat your oven to 250 degrees and then heat 1 cup of butter, 1¼ cups of brown sugar and ⅔ cup of light corn syrup in a pan until melted stirring constantly.
Once it is melted, add the 1 teaspoon of baking soda. The recipe says it will foam, but mine didn't foam it just looked like the following picture.
Pour the 9 oz. bag of Old Dutch Puffcorn in a large roaster and then add the melted caramel mixture over it. Stir until it covers the puffcorn.
Now bake the puffcorn uncovered in the oven for 45 minutes and stir it every 10 to 15 minutes. When it is done, pour it on sheets of wax paper and let it cool and dry. When it is cool, you can break the pieces apart and put them in your May Day baskets.
Today I am featuring a scrumptious stuffed chicken recipe that is packed with cream cheese, chives and then coated with breadcrumbs. I love chicken and cream cheese, which makes this recipe the perfect paring of these two delicious ingredients. The chicken stays so moist and cooked to perfection, because it is baked in butter and its crispy coating holds in the juices. The filling is a flavorful Philadelphia Chive and Onion Cream Cheese Spread that I have enjoyed on crackers for years. Well, now I know it’s not just for crackers or bagels. It makes a perfect chicken filling! It helps make the preparation of this dish so easy on busy weeknights. And this his recipe has only six ingredients, which adds to the time savings. So if you want to bake an out of the ordinary chicken recipe that won’t have you slaving away in the kitchen all night, try this recipe.
Here are the six ingredients you will need: 4 boneless skinless chicken breasts, 1 cup of plain bread crumbs, 1/2 cup of grated parmesan cheese, 1 teaspoon of garlic powder, 1/2 cup of melted butter, and 1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread.
Preheat your oven to 350 degrees. Next pound the chicken breasts with a mallet to about 1/4″ thickness. I usually put the chicken breasts between two pieces of wax paper to avoid a mess .
In a bowl combine the 1 cup of plain bread crumbs, 1/2 cup of Parmesan cheese, and 1 teaspoon of garlic powder.
Now in a separate shallow dish melt 1/2 cup of butter.
First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.
Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.
Then fold over and secure with toothpicks.
Place stuffed chicken in a single layer in a 9×13″ baking dish then drizzle remaining melted butter.
Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.
1 (8 oz.) tub of Philadelphia Chive and Onion Cream Cheese Spread
Instructions
Preheat your oven to 350 degrees.
Next pound the chicken breasts with a mallet to about ¼" thickness. I usually put the chicken breasts between two pieces of wax paper to avoid a mess .
In a bowl combine the 1 cup of plain bread crumbs, ½ cup of Parmesan cheese, and 1 teaspoon of garlic powder.
Now in a separate shallow dish melt ½ cup of butter.
First dip the chicken in the butter letting any excess drip off, and then into the breadcrumb mixture coating each side.
Now spread 3 tablespoons of the Philadelphia Chive and Onion Cream Cheese Spread on each breadcrumb coated chicken breast.
Then fold over and secure with toothpicks.
Place stuffed chicken in a single layer in a 9x13" baking dish then drizzle remaining melted butter.
Bake uncovered for 35 to 40 minutes or until chicken reaches an internal temperature of 165 degrees.
