Moby Wrap Baby Carrier

I just came across this prduct. This is the most supportive sling I've found. I'm 98 lbs so all of those other "stylish" slings just won't work for me!! I can barely hold myself up let alone my baby!! Praise God for a small baby!! I thought this would be good for you guys to look at!!
Moby Wrap Baby Carrier
$39.95

Be comfortable. The superior design of the Moby Wrap uses your entire back, as well as your shoulders, to carry the weight of your baby. Unlike other carriers, which have narrow straps or go across one shoulder, the Moby Wrap is a wide piece of fabric that is wrapped over both shoulders. It is amazingly comfortable and easy to wear. There are no buckles, snaps or other fasteners. It is easy to adjust the fit of your Moby Wrap by varying how tightly you wrap yourself and your baby.

Be secure. The Moby Wrap comes with easy to follow instruction cards and this web site with the latest news, tips and techniques. With the single stretch cotton and the width of the Moby Wrap, your baby is wrapped close and tight, insuring a secure hold. Your baby’s head can also be secured under the stretchy cotton fabric for added safety. You can finally have both hands free and know your baby is safe and secure.

Be uniquely close to your baby. There is not a lot of extra material or bulky padding between you and your baby. Your baby can hear your heartbeat and finds comfort in the warmth of your body, along with the cuddly confines of the Moby Wrap.

Preemie to 35 lbs. The Moby™ Wrap is an optimal baby carrier for premature infants. Preemies are often prescribed to practice "kangaroo care" and this skin-to-skin practice used to increase birth weight can be easily achieved while wearing the Moby™ Wrap. The Moby™ Wrap is long enough to adapt to your growing baby. The fabric can hold up to 45 lbs, and most people feel comfortable carrying up to 35 lbs. .

Soothes fussy babies It is amazing how quickly a baby will settle down once wrapped in the Moby Wrap. Experts like Dr. Sears, stress the importance of holding your baby often and close. The Moby Wrap allows you to do this with ease. The style of the wrap insures your baby is uniquely close, while providing ultimate comfort and support. No more aching backs or tired arms! Now your baby can be kept close and happy for as long as he or she desires.

Versatile There are many ways to wear your Moby Wrap. Your can wear your baby facing you, facing the world, sideways or on your back. When not being used as a carrier, the Moby can be used as blanket, pillow or anything else that comes to mind.

Machine washable The Moby Wrap is easy to clean. You can machine wash your wrap in cold water and tumble dry low.

To download full wrapping instructions in pdf format CLICK HERE, .

Great Idea!!

So I just got off the phone with my good friend Kellie. She told me that she was going to have a recipe party!! What a brilliant idea!! A friend of her commented on her that she was always baking yummy things. Kellie told her that she feels like she's always baking the same thing though!! So they came up with the idea to have a recipe party. Everyone will bring copies of their favorite recipes and if they want they can pick a couple of them to make to bring to the party to let everyone sample!! It's a great way to spend some time with the girls and you husband will benifit as well with all the new meals he will be able to sample!!! Another good idea she had was getting some cute recipe cards to make the invitations on!! You rock Kellie!!! Thanks for the great idea!! Get to party planning girls!!

Parmesan Chicken

I made this last night... minus the salad.... and it was FANTASTIC!!! It tasted like it came from a resturant!! It's a really easy recipe and I bet the salad on top would be great with it. I made it with some fresh green beans sauteed with slivered almonds and pasta with pesto sauce!! YUM!! That's the great thing about chicken.... it can go with ANYTHING!! You should give this one a try!

Parmesan Chicken
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Show: Barefoot Contessa
Episode: Mystery Guest


4 to 6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra-large eggs

1 tablespoon water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette: 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Chocolate Stuffed Eclairs.... YUM!!

I really liked this recipe because, well..... it just looks yummy for starters!! And you only have to buy 2 ingredients: Chocolate and Whipping Cream. Everything else you should have at home already!! Enjoy!

Chocolate Stuffed Eclairs
Recipe courtesy Paula Deen, 2007
See this recipe on air Monday Sep. 24 at 1:00 PM ET/PT.
Show: Paula's Home Cooking
Episode: Stuffed


Pastry: 1 cup water

1 stick margarine or butter

1 cup sifted all-purpose flour

4 eggs

Filling: 3 cups milk

3/4 cup sugar

1/2 teaspoon salt

6 tablespoons all-purpose flour

3 eggs, beaten

2 teaspoons vanilla

Icing: 2 (1-ounce) squares chocolate

2 cups sugar

1 cup whipping cream

Preheat the oven to 400 degrees F.

Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Remove from heat and let cool. Beat in 4 eggs, 1 at a time and once incorporated, place into a pastry bag. On a greased cookie sheet, pipe out dough in thick lines that form eclairs. Bake for approximately 30 minutes or until light brown. Set aside to cool. Prepare filling by combining milk, sugar, salt and flour. Cook slowly until thickened. Add 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla.

With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.

Customized Photo Diaper Bag

I thought this was really cute! What Mommy wouldn't like a picture of her new special someone right on the side of her very own diaper bag?!?! These are kind of pricey but they'll last a LONG time! Check them out:
Our new photo Diaper Bag features convenient elastic side bottle pockets and a roomy interior with a zipper pocket and water resistant lining. The ample interior space provides room for a changing pad, rattles, and your well-worn copy of Dr. Spock. A zipper top closure gives extra security. The bag can be constructed with a photo on one or both sides (added $20 charge for both sides).



Product Features:

Your favorite photo

Zipper Closure

Elegant and durable microfiber material

Dimensions are 15.5"W x 11"H x 5"D2

Elastic side bottle pockets

Interior zipper pocket, cell phone pocket, and mirror pocket

Metal feet1" x 24" handles with nickel loopersInterior attached key fob



Please allow 4 weeks for delivery. Send pictures to sales@snobbybabies.com.

Fairy Princess Party

Fairy Princess Party-It’s every little girls dream come true with Sandra’s fairy princess party. Todays post is pretty long but I just wanted you to have this wonderful meal, ideal for any little princess you know that is about to have a fairy-ific birthday party!! Enjoy!

Fruit Wands Recipe

Fruit Wands Recipe: Recipes: Food Network:
"Fruit Wands Recipe courtesy Sandra Lee, 2007
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Fairy Princess Party

1 cantaloupe, peeled
2 cups vanilla yogurt (recommended: Dannon)
2 tablespoons honey
1 (2-pound) container pre-cut mixed fruit cubes (such as pineapple, cantaloupe, melon, watermelon)
16 whole strawberries

Cut the cantaloupe in half and remove all seeds from 1/2 with a spoon. Slice a tiny bit off the bottom so it sits flat like a bowl. Place on a plate. Place cantaloupe half with seeds, seed side down on a plate. In a bowl, whisk together yogurt and honey; pour into the cantaloupe bowl for dip. To make wands, slide cubes of fruit onto skewers, leaving 1 inch at both ends of each skewer. Stick 1 end into cantaloupe half, top the skewer with a strawberry."

Nutty Star Sandwiches Recipe

Nutty Star Sandwiches Recipe: Recipes: Food Network:
"Nutty Star Sandwiches Recipe courtesy Sandra Lee, 2007
See this recipe on air Friday Sep. 21 at 12:30 PM ET/PT.
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Fairy Princess Party

16 slices whole grain walnut bread
Cream cheese
Strawberry jelly
4 strawberries, hulled and thinly sliced

Spread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish."

Butterfly Cookies Recipe

Butterfly Cookies Recipe: Recipes: Food Network:
"Butterfly Cookies Recipe courtesy Sandra Lee, 2007
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Fairy Princess Party

4 ounces cream cheese
1 (17-ounce) bag sugar cookie mix (recommended: Betty Crocker)
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 egg
1 teaspoon strawberry extract
1 (12-ounce) bag mini candy covered chocolates (recommended: M and M's)

Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball. Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness. Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough. Preheat oven to 350 degrees F. Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking. Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack."

Garden Cupcake Frostings Recipe

Garden Cupcake Frostings Recipe: Recipes: Food Network:
"Garden Cupcake Frostings Recipe courtesy Sandra Lee, 2007
See this recipe on air Friday Sep. 21 at 12:30 PM ET/PT.
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Fairy Princess Party

2 (16-ounce) cans creamy white frosting (recommended: Betty Crocker)

2 drops red food coloring
1/4 teaspoon raspberry extract

4 drops yellow food coloring
1/4 teaspoon lemon extract

4 drops green food coloring
1/4 teaspoon mint extract

1/4 teaspoon almond extract

1 dozen unfrosted vanilla cupcakes
1 dozen unfrosted cupcakes, chocolate and or vanilla

Edible and candy flowers, for decoration
Candy rainbow sprinkles, for decoration

Divide frosting into 4 small bowls. Add coloring and extract as listed below: red with raspberry, yellow with lemon, green with mint, and white with almond. Stir each thoroughly. Place frosting into zip-top bags, then make a small snip at corner, or use a pastry bag. Frost cupcakes and decorate with candy flowers and rainbow sprinkles."