Valentine's Day hairstyle for toddler and up

Here is a cute hair style I came up with this week in honor of Valentine's Day.

First part the hair into 5 sections.  Put each section in pony tails. 

The top center pony is divided into half and each halves are braided into the two strand twist braid.  Tie them off into the two ponies on either side.  It is easier if you just use another elastic rather than try to add the hair to the previous elastic.

To form the first heart I take the pointed end my comb and stick it through the hair beneath the elastic band.  I then pull the elastic band through the hole I created from the bottom to the top.  The next photo shows the hair once the band is pulled through.

 Flip the hair down and divide this pony in half as shown.

 Now twist each strand in upward motions, as shown in the above 2 photo that are not real clear. (SORRY!)

Once you have twisted the full length of each strand bring them down to the next pony and add another tie/twist them into another elastic band.  The heart should naturally form.  You may have to pull on them to get them to form into the desired heart shape.

You can do as you please with the remaining pony.  On the final twist of the elastic band I do not pull the hair all the way through.  I like to leave a little bun, but the possibilities are endless.

 Now repeat this process on the other side.  You will be left with a cute heart on each side.  My sweetie have received several compliments on this hair style and it has become one of my new favorites.  Hope it works beautifully for you and your sweetie!

The Best Ginger Bread Cookie Recipe - EVER!

Christmas is a great time to start yearly traditions for the family and here is one of mine: GINGERBREAD COOKIES. I love them. I also love this recipe. I'm not a spokesperson for Cook's Illustrated but it's a wonderful subscription to have or give to the cook-enthusiast in your life!

Best Gingerbread Cookies from the November 1999 issue of Cook's Illustrated 

The challenge: There are essentially two types of gingerbread cookie: the thick ones that bake up soft, moist, and gently chewy, and the crispy thin ones that can not only be eaten but also used to decorate the Christmas tree. (There is of course another type, but it would qualify as building material before it could be called an edible cookie.) We began by trying to perfect a recipe for thick gingerbread cookies but found that by using the very same dough and rolling it thinner, we could also produce a tasty thin cookie that held up on the tree. 

The solution: The first thing we did to remedy the many construction-type recipes we found was to add more butter. A ratio of anything less than 4 tablespoons of fat to 1 cup of flour will produce a very dry cookie--which may be what's wanted when building a gingerbread house but is not desirable in a cookie meant for eating. More sugar and molasses came next, making the cookies more flavorful, pleasantly sweet, and moist. A little bit of milk leant the cookies just the right extra measure of softness and lift. Now, whether thick or thin, we had a cookie that tasted as good as it looked.

For good measure: The recipe provides instructions for a slightly unorthodox technique to mix the ingredients that makes it possible to use the dough at once instead of chilling it in the refrigerator for several hours, as called for in most recipes.

THICK AND CHEWY GINGERBREAD COOKIES

For about twenty 5-inch gingerbread people or thirty 3-inch cookies.

*If you plan to decorate your gingerbread cookies and make ornaments out of them, follow the directions for Thin, Crisp Gingerbread Cookies. Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don't overbake the cookies or they will be dry. 

Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week. 

3 cups all-purpose flour 

3/4 cup firmly packed dark brown sugar

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly 

3/4 cup unsulphured molasses

2 tablespoons milk

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds. 
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper. 
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used. 

THIN, CRISP GINGERBREAD COOKIES

For 2 1/2 to 3 dozen gingerbread people or 4 to 5 dozen cookies

*These gingersnap-like cookies are sturdy and therefore suitable for making ornaments. If you wish to thread the cookies, snip wooden skewers to 1/2-inch lengths and press them into the cookies just before they go into the oven; remove skewers immediately after baking. Or, use a drinking straw to punch holes in the cookies when they're just out of the oven and still soft. Store in an airtight container. In dry climates, the cookies should keep about a month.

Follow recipe for Thick and Chewy Gingerbread Cookies, quartering rather than halving the dough, rolling each dough quarter 1/8-inch thick, reducing oven temperature to 325 degrees, and baking cookies until slightly darkened and firm in center when pressed with finger, about 15 to 20 minutes.

Christmas Creep: tips on getting ready for Christmas before December

Start NOW to check off the Christmas To Do lists!

Christmas is the most wonderful time of the year minus that mom's work load/chore list doubled, if not tripled.  Here are some tips to start now. which will give you more family time in December; not to mention alleviating the stress level at least a bit.

• Stock up on freezer meals now or ingredients for your favorite crock pot meals

• Buy and wrap stocking stuffers.  

• Change guest room bedding and towel and give a good deep cleaning

• If not already started, start and finish all the homemade gifts; like my annual grandma calendars gift or photo books.  

• Take the family Christmas picture and write the yearly Christmas letter (great way to do an annual family history)

• Give the family a deadline for their Christmas wish list, mine is November 15

• Make and freeze Christmas foods and treats that can be frozen. *

• Make the neighbor/friend/teacher gift list; research and decide what to give them; make ahead including adding gift tags etc.

• Calendar now all the important Christmas activities including deadline: Cookie Exchange Party, Caroling, Delivering gifts, Santa visit, Christmas Tree outing, shipping Christmas gifts, cousins Gingerbread House making party, ...

• Polish Silver

• Put up Outdoor Christmas light (before the weather turns frigid), just wait until after Thanksgiving or acceptable time for you to turn them on.

• Make any important reservations or pre-orders NOW.

• Make a menu list for the big meals and parties

• Watch the weekly sales and buy whatever is on any of your lists; don't look for just food sales, also remember your gift list and any decorations you are in need of.

• When Turkey goes on sale in November buy 2;one for Thanksgiving and one for Christmas (if you serve Turkey for Christmas).

* For example this year I made a double batch of sugar cookies.  Half the batch we used Halloween/fall cookie cutters and the other half Christmas.  We put the un-frosted Christmas cookies into the freezer, all ready to decorate in December.  Another Example I make a Praline Yams that is more like a dessert than a side but hey its the holidays right?  I again double this, one for Thanksgiving and tuck the other pan into the freezer for Christmas (Eve at our house) Dinner.

If this list is overwhelming, just do one thing everyday to prepare for Christmas.  Perhaps today all you have time for is to wash to guest room sheets.  Then every time you go grocery shopping grab one things for stocking stuffers and one extra crock pot meal.

I have the stocking stuffers but have not wrapped them yet.  I decided that my husband gets that job this year, since it was his idea in the first place to wrap them.  The nights he stays up watching his favorite shows I am going to bring out those stuffers.

Good luck and here's to a sane and MERRY CHRISTMAS!!!

Litlle girls hairstyles: The Triple Braid Pony with a Bow

Last week I went out of town and left dad in charge.  I won't lie it was a wonderful break.

Yesterday when I dropped my sweetie off at school my friend told me a funny story.  She said one of the teachers asked her if I was out of town.  My friend said "Yes" and asked how the teacher knew.  The teacher said that my sweetie's hair was the give away.  I was reassured that she was clean and her hair combed but it did not have the flair it usually did.  It made both my husband and me laugh.

Here is a style I did after a week of not doing my sweetie's hair...

Here is how I did it...

First I had to tame the mane with water and detangler.

Then you make a part on one of the far sides.  I chose her right because of her self given hair cut she did on the left side of her head.  The rubber bands need to be closest to the spot where the hair is the shortest. 

Then you need to make a part from the side part all along the top of the head down to the back of the ear.

I grabbed all the hair not in the portion I  parted off and  pulled it into a temporary pony.  To keep it out of the way.

Next I divided the parted portion into three sections.  The section on top being the largest.  Each section is neatly combed into a pony and rubber band.

.

Each pony is then braided to the very end of the hair.  It is especially important to braid the hair near the ear as far as you possibly can.

With the three braids out of the way take the temporary pony out and comb the hair into an offset pony.  It is not on the side of the head.  It is on the back but to the far side of the back of the head.  I hope that makes sense.  Add the three braids and rubber band them all into one pony tail.  It looks like I needed to braid the second braid longer... oops!  At this point I remove the rubberbands that were holding the braids in place.  Obviously I did not remove the second braid rubberband.

Now it is time to make the bow.  I used only long strands of hair.  I left the braided ends out since they are short.  I also grabbed strands from the top of the pony.

I twist the two strands, one in each hand twisting away from me.  I was not able to hold each strand and take the picture but you can see the hair that I had twisted.

I twist them until they make loops.  Then I grab the ends and add them to the original pony

I rubber band them in just under the bow as pictured.

I think it is such a cute pony tail.  My sweetie has naturally curly hair (I'm so jealous, mine is straighter than the straightest 70s style) and so it automatically curls right up.  I think it would be cute straight or with curls though. 

Little Girl's Hairdos

There is a fine line between vanity and, for lack of a better words, letting yourself go, just not caring, frumpy, laziness (all these latter terms I am guilty of more often than not btw).  I believe that girls need to know they are beautiful and not in a vain way.

 It breaks my heart when I see a mom with everything in place... hair, make-up, clothing, jewelry... and her little girl didn't even get her hair combed.  I don't know, but I can not help wonder if the message we are giving our girls in this situation is that they are not important.  Little (and big) girls need to know they are beautiful and vitally important to us.

I know there are insane days where there isn't time to get everyone dolled up but...  let me say it this way.  A few months ago I was at the library and I saw a little girl with her hair darling.  I complimented the mom.  Embarrassed she said "Just don't look at me.  I put a hat on to hide my undone hair." I told her that I admire her for doing her little girl's hair before her own.  If a person only has time to do one, I much prefer to see the child's hair done and the mom's in a hat.

Please forgive the soapbox.  Yes, I can not judge I do not know the full story.  I just feel sad that is all.

Needless to say doing my little girl hair is a HUGE priority for me.  It may be because I had 3 boys first and for a long time did not think I would ever have a chance to dress up a little girl.  It may be because she has the hair I always wanted.  It may be because I am, and have always been, a girly girl (I am finally not ashamed to admit that).  All the above are true but most of all I want her to know she is precious and beautiful to me.

Now that I have made a short post LONG.  I want to share with you from time to time hair styles I do/create on my sweetie (she refers to herself and all children as that, it works for me).

Here are the "tools" I usedThe white bottle with the green label is detangler.  I really like Johnson & Johnson's brand or good old Equate.  Other brands make my Sweetie's hair look greasy. The green bottle is hair gel, this is particular for curly hair.  The tall spray bottle is water, I use water every time I do her hair.

Here are pictures that show how I did it...

 People ask me ALL the time, how I get her to sit still.  Did you notice the computer screen?  Yea, it is called Netflix, YouTube, pbskids.org, and so forth.  I am surprised people think it is so hard.  Every morning my Sweetie asks me, "Can I watch Daniel Tiger and you do my hair?"

Treating PINK EYE {home remedy}

Pink eye is also called CONJUNCTIVITIS and can affect everyone from 0-whatever. It's that yellow, dried-up gooey, crusty substances that glues your eyes shut and makes your eyes red. If you've ever had it, it's miserable, and you want it gone quick!

Instead of drops to get rid of it, I usually use a 50/50 mixture of warm water and Johnson & Johnson's No Tears Baby Shampoo. I rinse out the eyes about 3 times a day for 3-4 days depending on the severity and it clears it right up! I learned this trick from a neighbor of mine. There is an ingredient in the shampoo that kills the bacteria that causes pick eye. The wonderful part about it is that I can put right on the eye area without stinging or screaming from my little baby.

*For infants, I would recommend dipping cotton balls into the solution and wiping baby's eye areas. Use only one cotton ball per wipe since you don't want to re-infect the area.

However, please keep in mind, I'm not a doctor, so if you try this and it doesn't work, there may be something else that is causing the pink eye and you need to go in for a check.

Happy Motherhood!
DeeDee

Smokey Mesquite BBQ Mearball Sliders

I love good food. Who doesn't really?  My opinion is if it not worth the calories, I don’t eat it.  To my kid's chagrin, I do not give them the same luxury.

I prefer to make food from scratch.  It tastes better and it's healthier.  Unfortunately I do not always have the time to cook from scratch.  In fact when my fourth child was born I had to give myself permission to use a box or previously prepared food.   The food snob had a taste of humble pie.

As I search for quick-fix meals, I don't find many worth the calories; such a food snob.  When I do find a good recipe, it is worth its weight in gold.  I believe I'm not alone in this pursuit and want to share with you my discoveries…

I found this recipe and these pictures from Food Family Finds.

Smokey Mesquite BBQ Meatball Sliders 

Her recipe is…

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

1/3 pound bacon, chopped

¼ c Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls

I made a tweak or two that makes this recipe an even QUICKER fix. 

The original recipe requires that you make the meatballs yourself; which is delicious but using store bought prepared meatballs really simplifies and makes this a quick-fix dinner.  On soccer/ scouts/ballet or whatever night this is what I'd do. 

Here's how to make dinner in a flash…

Ingredients

• 24 pre-made meatballs
• Favorite Hickory BBQ sauce
• 1/3 pound bacon, chopped or bacon bits (actually I'd do the whole package*)
• ½ medium onion, sliced 
• Sliced medium cheddar cheese
• 12 dinner rolls/Hamburger buns

Directions

1. Preheat oven according to meatball directions or 375 degrees.  Line a lipped cookie sheet with parchment paper or aluminum foil and use non-stick spray.
2. Cook according to directions.  My meatballs cook only for 14-16 minutes.
3. While meatballs bake,if not using bacon bits cook bacon. For a quick method I use my Indoor barbecue, like a George Foreman.  I like mine crispy, cook each side 5 minutes. Crumble bacon. 
4. Use a little drippings from the bacon to saute the onions in.  If using bacon bits saute onions in 1 TBSP olive oil.  Saute on medium until translucent. 
5. Slice rolls like a hamburger bun in half horizontally. Add 2 meatballs and drizzle BBQ sauce over top to completely cover meatballs.
6. Over BBQ sauce add sliced cheese, crumbled bacon, and sauteed onions.  Switch oven to Broil and return meatball sliders, without top bun, to the oven about 6-8 inches under broiler. Broil until cheese melts about 2-3 minutes.  (This is a nice touch but if time is OUT you can skip it entirely).
7. Top sliders with the remaining roll tops and ENJOY!

These tips will cut the start to finish time by half, from 40 minutes down to 20.

A few extra thoughts and tips...

• Amounts in this recipe are arbitrary.   When using prepared items you can use 12 meatballs as easily as 24.  Prepare according to family's needs.
• To make this more of a dinner than appetizer, I use hamburger buns.  About 3 to 4 meatballs fit onto a bun. 
• *I would cook a whole package of bacon.  Why make such a mess for only 1/3 cup of bacon. Leftovers can be eaten in sandwiches, on salads, for breakfast or however you fancy. 
• Another super easy way to cook bacon is to bake it.  If you choose to bake bacon, I would put it in the oven first, even before the meatballs. Bake at 400 degrees (here is a dilemma, either you have to bake the bacon at a lower temperature or the meatballs higher or go somewhere in between) for 15 to 20 minutes.  Line the lipped cookie sheet with generous amounts of aluminum foil.  
• If you want a quick side, try tater tots, french fries or similar products cook along with meatballs (this is why I cook the bacon on an indoor BBQ).
• On evenings when dinner is almost ready and you did not get the fries into the oven early enough, You can broil them.  Set oven to broil, place under broiler 6-8 inches and stir every 3-4 minutes.  It cooks them FAST!  I use this tip often.
• If you like the taste of the BBQ sauce a bit caramelized, you can broil the meatballs after you drizzle BBQ sauce onto them but before you add the cheese, bacon and onions.  You won't need to broil them a second time.  The cheese will melt great if you add it right away after broiling the meatballs and BBQ sauce.
• There may be spots on the rolls that do not have meat, cutting the meatballs can help cover more circumference. That can be timely and tedious if you use a knife.  Use scissors and don't worry about them being perfectly cut in half.  No one will see if your meatballss are actually 1/3 and 2/3s, get those scissors out and cut like mad!
• If you're REALLY pressed for time try broiling the meat balls instead of baking.  Check and stir the meatballs every 3-4 minutes and 1-2 minutes as they get closer to being done.

The real magic with this recipe is that everyone in my family likes it, an almost unheard of accomplishment.