Here is a stretch mark oil recipe for all you DIY’ers.  I have yet to try it but it sounds great and simple enough.  Here is the homemade recipe for banishing those stretch marks:

In a blender, combine: 1/2 cup virgin olive oil, 1/2 cup aloe vera gel and six capsules vitamin E oil (opened). Keep this oil refrigerated and massage into areas with stretch marks at least once a day. (You may want to sit this jar in warm water to take off the chill before applying.)

Of course, Madre Gear also offers plenty of stretch mark butters and oils already made and ready.  combat stretch marks and keep your skin soft and supple, check out Mambino Organics Belly Butter ($30.00), Earth Mama Angel Baby Stretch Oil (4oz for $24.00).

If you decide to make your own stretch mark oil, please let me know how you like it!  Also, what did you use to combat stretch marks?  Please leave your secret tips for getting rid of stretch marks here, I’d love to hear what you did to keep stretch marks at bay.

Hi, I am so glad that you found my party page.  Last year I dabbled lightly in the blog party.  It was so much fun that I am back to party like a rock star this year!!  Before we begin, for a real party vibe hit the video below for some music while we party!

My name is Laurie and I am a WAHM with four amazing kids.  I have a great husband who supports me in all my craziness.  I am the owner of the online maternity and baby boutique, Madre Gear.  You can usually find me browsing the web, stopping by Twitter or Facebook, playing with my kids or losing my mind!  I truly have fun with what I do all day long and I have met some amazing moms along the way.  I hope you’ll have fun partying with me this week.  So, come on in, grab a drink, relax or get into party mode – whatever strikes your fancy AND let’s get this party started!!

What is a party without party food??!!  First things first – let’s get something to munch on…

Here are two recipes to start the party.  They are from two awesome women in my family.

First up in my cousin Kim’s Touch Down Taco Dip.  This one is so yummy and Kim has even substituted low fat ingredients and it is still amazing.  Here is her recipe.

Description:
A zesty bean dip, good for any occasion!!

Ingredients:
1 can refried beans
1 16 oz cream cheese (softened)
1 cup sour cream
1 pk shredded cheddar cheese
1 large tomato (diced)
1 small purple onion (diced)
1 can olives (diced)
3-5 cloves garlic (minced)
2 tbs taco seasoning

Directions:
Pre heat oven 375
Use deep pie plate or deep dish baking pan
spread beans over bottom of pan and sides of pan
mix sour cream, cream cheese, and seasoning
Spread mixture over beans
Spread shredded cheese over top
Bake for 15 min, or until cheese melts
Put tomatoes, onions, olives, and garlic over top
Serve and enjoy

Number Of Servings: Many

Preparation Time: 15 min

I wish I had a picture of this bad boy for you, but I did not want to steal anyone else’s picture.  If you do a Google search for this you can see pictures!

Next up, we have my husband’s Aunty Lynn’s Hot Potato Chip Dip.  This one is a crowd pleaser.  I am glad I married into this family for this recipe alone!

Description:
hot cheese dip

Ingredients:
can of whole tomatoes
can of Ortega Chili peppers
cheddar cheese
velveeta cheese

Directions:
Mix all ingredients together:

Drain and cut up:
1- 16 oz. can of whole tomatoes
1 can ortega chili peppers

Shred:
1/2 lb. cheddar cheese
1/2 ob. velveeta cheese

Bake in 350 degree oven for 25-30 minutes
OR
cook in microwave for 9 – 9 1/2 minutes.

(can be frozen)

Preparation Time: 20 minutes
Now let’s get something to drink!

Pink Grapefruit “Margaritas”

I have not tried this drink recipe but it looks delicious.  If I had some grenadine or pomegranate syrup at my house I would be making this right now!

Ingredients

Serves 6

2 tablespoons colored sanding sugar
1 lime
6 teaspoons pomegranate syrup or grenadine
1 1/2 cups pink grapefruit juice

Directions

1. Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
2. Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately.

This is a good one you can share with the kids!

This recipe and photo is from Martha Stewart.

Stop back again soon as we are going to be partying all week!!

My oldest son, B has a huge appetite.  He is my big eater and he is always excited to know what ‘s for dinner.  He is the only one in our house who is really moved by food, so I love it when he makes a special request.  It really gets my good-mommy,-pie-baking,-apron-wearing,-Martha-Stewart-like, juices flowing!  Just don’t come to my house and see my big mess, short-on ingredients-ALWAYS, reality.

My son loves this recipe.  My whole family does actually.  It reminds me of Derby Pie from Kentucky.  My husband used to live in Kentucky when we dated and I used to crave these pies on the regular.  Once he moved it was bye-bye Derby Pie until I found this recipe and my husband encouraged me to try it because he bets it tastes kind of like Derby Pie.

I have made this pie with and without nuts.  It is good either way.  I also don’t bother making the pie crust – I just use the frozen store bought and it is still delicious.  The one thing I must say is that in my experience the pie is never ready in 50 minutes.  I have taken it out and sometimes it is still gooey in the middle.  Just pop it back in and let it cook up a little more.  Enjoy!

RECIPE INGREDIENTS:
	Foolproof Pie Shell
	1/2 cup unsalted butter, softened
	1/3 cup sugar
	1 cup light brown sugar, firmly packed
	2 large eggs, at room temperature
	1 teaspoon vanilla extract
	1/2 cup flour
	1/4 teaspoon salt
	2 tablespoons milk
	1 cup semisweet chocolate chips
	1/2 to 3/4 cup coarsely chopped walnuts

1. Prepare one Foolproof Pie Shell and, while it chills, heat the oven to 350°.

2. Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don’t worry if the filling looks a little lumpy at this point) and, finally, stir in the chocolate chips and walnuts.

3. Pour the filling into the chilled shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

4. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.

Source: Family Fun

I have found the best recipe for play dough and I have been using this with my kids for a while now.  It makes a really nice sized batch of play dough – enough so that each child has their own pile of play dough and they really don’t feel the need to whine or fight that someone else got more than they did.   It also keeps really well in an airtight container or a Ziplok bag and lasts for a really long time.  I made some of this play dough with my two youngest sons today.  We had a good time making it and lots of fun playing with it too.  I break out the rolling pins and their special cookie cutters that I use just for play dough time.  Of course, since I was going to blog about this the camera died after the first two pictures.  I guess that is one of the first rules of blogging – always have your camera charged and ready to capture bloggy moments, but, hey – that’s a whole ‘nother post.

Play Dough Recipe
I used to make a batch of this play-dough once a month in the classroom. Changing the colors for the season. Although 20 little hands stayed busy shaping and molding, the play dough never dried out!
You’ll need:
Flour 3cups
Salt 1 1/2 cups
Water 3 cups
Vegetable Oil 2TB.
Cream of tartar 1TB.
Food coloring few drops or unsweetened “Kool-Aid” 1pkg.

Mix ALL of the ingredients in a large saucepan.
Cook over medium low heat, until the dough comes away
from the edges of the pan and it becomes difficult to move the spoon. Remove from heat. Cool until it can be handled.
Place on counter or wax paper knead 3-4 times.
Store in an air tight container.

Tip:  I just use regular food coloring to color the dough.  You can split this batch into four parts and knead the color into each part individually to make more colors.  Divide the dough, roll each part into a ball, make a reservoir in the center and then add a few drops of coloring.  Fold over and then knead to get the desired color.

Source:  Amazing Moms