Turtleneck to Maxi Skirt Tutorial

This one has been a long time coming! I finally got some cute pics of my daughter in her maxi skirt so that I could finish up this post!  Last spring, when I was on my maxi skirt sewing kick, my 5yo had requested a RED one. Well, I thought I would just pick some fabric up at a nearby Walmart, but they no longer carry ANY knit at that store! :( So, I wandered over towards the clothing and found a Women's XL red turtleneck on clearance for $1!

This was a super cheap and easy project. I even had enough left over to make her a headband (which we forgot about when taking these pictures- that is what happens when you wait all summer!) and a matching skirt and headband for her doll (see THIS post if you care.)

I am not sure what she is doing with her hands here...

This skirt is so comfy (not that I actually wore it, but, you know, she did) and it doesn't slow her down and keep her from playing hard- which is a must for kids' clothing. Are those enough selling points for you? Well, they should be. If you make one, pretty please show me some pics! OK?  Good.  Here is your free tutorial...

I thought the neck looked like it would fit her waist so I had her try it on. It was a perfect fit! (My kids might think I am crazy. You know, "Here, honey. Put this turtleneck on, but put the neck around your waist. OK?") If it is too big, you can just take it in after you cut it off. You want it to fit snugly, so it has to be a little smaller than the actual waist measurement. (I guess I could have just measured instead.)

Anyway... cut the neck off, then fold the shirt in half. Measure the height needed from waist to ankles.  Starting that distance from the bottom, draw a line that is one quarter of the total measurement of the neck/waist/whatever. Then, draw an a-line to the bottom of the shirt. You are keeping the original hem of the shirt (SWEET!) I hope this step is not too confusing.  Just follow the picture...

Sew the side seams of the skirt, right sides together.  You can use a zig-zag or stretch stitch or a serger. I used a stretch stitch and then overlocked the edges for extra durability.

Pin the neckband to the inside of skirt.

Sew it together. This is what it looks like, inside out.

Flip it around and press.

TADA!  It really only took about 15 minutes to make.  Definitely a hit!

As always, this tutorial is for personal, non-commercial use only. No copycats. Got it? Thanks!

Freezer Jalapeno Poppers

OK. So, I took these pictures last summer. I mean, I DO plan on making jalapeno poppers but not just yet. I am supposed to be taking it easy (which is killing me!) Instead I am just gonna' sit here holding this super cute baby and blog about it.

The ingredients...

24 jalapeno peppers
12 oz. softened cream cheese
2 cups shredded cheddar cheese
1/4-1/2 cup crumbled, cooked bacon or bacon bits
2 cups milk
1 cup flour
2 cups bread crumbs

The directions...

Wash your jalapenos. 

Put on some gloves if you know what is good for you.  Cut off the tops.

Slice 'em down the middle.

Scoop out the seeds.

Look how pretty!

Mix up softened cream cheese, cheddar cheese, and crumbled bacon or bacon bits.

Fill each pepper half with the cheesy mixture.

Lay them all out on a cookie sheet covered with paper towels.

Now, here is the secret to these... a triple dipping process! It gives them a lovely coating. So... dip in milk...

...then flour.

Here they are all spread out on the cookie sheet to dry a bit.

Dip in milk again...

...then bread crumbs.

This is how they look after one bread crumb coating.

Not good enough. When they are dry, do it again.  Milk, then bread crumbs.

Much better.

Then, just pack them in freezer bags. All done!

Yes, the triple dipping is tedious, but worth it.  When you want to cook them, just throw 'em in the deep fryer until they are golden brown and crispy.  We have tried grilling and baking them, which is OK, but frying works best.

It is so nice to have something quick and easy to make in my freezer (which is not often the case since most of our food is home-grown) and these are much, much, much cheaper than the store bought ones!

One of these days, when I fry some up, I will take a post-cooking picture and update this post.  Right now, I am too busy holding this sweet little baby!

Regular to Maternity T-Shirt Refashion Tutorial

Please excuse the photographer's finger in the top corner there. :)

Usually I do not sew many things for myself and I am not usually all that picky when it comes to clothing. BUT, I saw these T-shirts on sale at Target in CUTE colors and I just really, really wanted them! So I splurged. On myself.  That almost NEVER happens!  Here is how I mentally justified it: Maternity T-shirts are way more expensive (I got this shirt for $5 on sale in the Women's section, but I saw similar maternity ones online at Target.com for $15).  The maternity T-shirts I already have are in dark colors (plus everything is getting too short for my belly these days). I figured I could buy XL and XXL shirts for the length and alter them.  Ready to see how I did that? Let's go!

Start out with an XL or XXL shirt. For some reason, I didn't even take the tags or sticker off until I was done. It wasn't like I was going to return it.

You need to carefully trim off the side seams from the armpit down.

Fold the shirt in half.  Using a shirt that fits well as a pattern, mark where the arm scythe should be and cut off the sleeves and down the sides gently on an angle as shown. You can see that my arm scythe is higher and narrower in the shoulders vs the original shirt.

Trim up the sleeves to fit the arm scythe, plus a little seam allowance at the bottom. This pic shows the before and after so you can get an idea...

Now, here is the part I thought was so clever... Take the back of the shirt only (the front side is pushed away at the top there) and trim the sides to make them straight. (The shirt naturally flared out quite a bit towards the bottom, which I need in the front, but I didn't want a whole lot of extra bunching in the back.)

This is what you should have so far. These are all of the pieces and the back is actually on top so that you can see the difference between the front and back.

Sew up the side seams with a serger or using a stretch stitch on your sewing machine.  If you use a serger, make sure to tuck those tails of thread in when you are finished.  Sew the bottoms of the sleeves together, too.

Just pin the sleeve to the arm and reattach using a serger or stretch stitch. I suppose, if you wanted to, you could sew the sleeve on first and then sew all the way down the side from the edge of the sleeve to the bottom of the shirt.  This is just how I did it. Whatever works.

You can leave the shirt like this if you want (see all of the extra roominess in the front), but it was still too long in the back for my liking. I need the length for the front, though, so I decided to add ruching in the sides.

Decide how high you want the ruching to go, measure from there to the bottom of the shirt, then cut a piece of 1/4" elastic half of that length.  Pin the ends in place on the side seam allowance.

Just pull the elastic tight as you sew.  The elastic should be sewn to the side seam allowance only, so you won't see the stitching on the outside of the shirt when it is finished.

TADA! That is it!!  It really didn't take me long at all- maybe a half hour, and it theoretically saved me $10. Plus, it is a custom-fit shirt that actually covers my belly! Woohoo!

Here is the other shirt I altered. I didn't add the ruching because it was already on the short side, but I might go back and add some in later. We'll see. If I feel like it.

You can't tell by the super sunny pic my 5yo took for me, but this shirt is an awesome minty aqua color. Oh, and in case you are wondering, I am 29 weeks here. Yeah. 2 1/2 months to go. Yes, there is just one baby in there.  Feel free to laugh. I am used to it.

 So, there you go! If you could snag some great thrift or clearance deals, this would be a great money-saver! It was easy and if I don't stain them up this summer (forget putting your napkin on your lap- my belly catches everything!) I will probably cut the sides open to take them in again post-baby. It would only take, like, 10 minutes. Maybe 15 if I hem the bottom to make it shorter. Yes, I am still justifying my splurging impulse buy here. :)

Linking up to:
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A Big Batch of Filling- Freezer Cooking

Now I am going to show you what to do with those leftover crusts from the uncrustables sandwiches... 

I save them to make filling!  I get a lot of compliments on my filling and it is so moist!  It is really simple to make, too.  Here is what you need:

6-7 loaves of white bread
3-4 medium onions
3-4 stalks celery
8 sticks margerine

I know!  That is a lot, right?  I like to make my filling in my electric roaster in a HUGE batch so that I have some to freeze for later. When I have some stocked in my freezer, it makes a quick side dish that is way cheaper and so much tastier than that boxed stuff (not to mention I can pronounce all of the ingredients!) So, I go to our local discount bread store and grab a lot of bread.  

I get to work (and put the kids to work) cutting the bread into cubes - it does not always fit in the roaster.  I let it sit out for awhile so that the cubes are not so soft.  If I am making a large noon meal, I will cut it in the evening and let it sit out overnight with the lid cracked a bit to let some air into the roaster.  You can cut up those leftover crusts, too!

Then I cry my eyes out and peel the onions.  I cut the onions and celery into big chunks...

...and my trusty, old food processor chops it all up for me!

This is probably how a normal person would chop them.

I don't like onions.  Or celery.  So I practically puree it to disguise them.

In my big skillet, I melt 8 sticks of margarine 

I mix in my veggies and let them simmer for a few minutes.

I also dump some parsley in there to give it some color.

Then I pour it all over the bread cubes.

I give it a good stir.  It doesn't seem like it coats every bread cube, but it works out just fine.  I cook it at 200 degrees for 2-3 hours, stirring occasionally. Do NOT crank that temperature up.  Trust me.  It burns.

It cooks down quite a bit, so you should be able to add any extra bread that didn't fit in no time.  All of the bread in that first picture cooked down to this:

Oh, it is so yummy and delicious!  You can eat it right away...

...or freeze it for later.  It is a quick side dish- just pull it out of the freezer and warm it up!  I like to use the microwave to get it thawed and then I pop it in the oven in a baking dish at 350 for 10-15 minutes just to make the edges a little crispy (but if you leave it in the oven too long it will dry out and you'll need lots of gravy).  I have also squished it into filling balls to freeze.  This would be great to pull out just a few at a time for smaller households.

I am hoping that my little cooking tips can help someone save a little $ while feeding their family healthier foods!  I would love to know if anyone makes this, so just leave a comment to let me know if you do!

Make Your Own Uncrustables

Have you ever seen those "uncrustables" sandwiches that you can buy in the freezer section of your grocery store?  In my opinion, they are pricey and not worth it at all.  I guess you are paying for convenience.  My kids had some free samples at thee grocery store once (thanks a lot, lady!) and really liked them.  So, I decided to make my own... for cheap!

I get bread at a local place called "Budget Bakery" for cheap.  It is hit or miss, depending on what the truck has brought that day, but I can get a loaf of white bread for around 65 cents.  This stuff is not expired, either- so don't think we are eating moldy bread or anything.  I don't go there all the time, but if I need a lot of bread or buns it is worth it.

I figure that you can handle making a good ol' PB&J, but don't get too close to the edges, because those crusts are still good for something... I will post about that later.  Just trust me and save them.

I got this handy little tool at Walmart on an end cap for $1.97 and it seals the sandwich and trims off the crusts all in one push.

I put them on a cookie sheet and "flash freeze" them for a few minutes...

Then I wrap them up in plastic wrap and store them in the freezer.  It makes a nice snack or saves the day in frantic last-minute lunch packing.

Eggplant Parmesan (Freezer Cooking)

One of the best ways to save money (and have better food) is to preserve fresh vegetables when they are in season.  I love to have eggplant already breaded and frozen for a fast, easy meal in the winter.  If you don't have a garden giving you lots of lovely, purple eggplants you can pick some up for cheap while they are in season at a local farmer's market.  Out of two very large eggplants, I got enough for four meals! 

Start out with a fresh eggplant, peel it, and chop the very ends off (that is the most bitter part).

Then slice it about 3/8" thick- yes, I know that seems awfully precise, but 1/2" is too thick and 1/4" is too thin.

Sprinkle both sides with a little salt- the seeds will turn brown very quickly- this is normal and you do not have a rotten or mutant eggplant.

Pour a little oil in a frying pan- just enough to evenly coat the bottom of the pan- and turn it on med-low heat.

Get everything else ready while the oil is heating.  You will need a bowl for eggs- I beat two of them thoroughly- and a bowl for bread crumbs.

Coat the slices evenly by dipping first in the eggs (that picture was blurry and I figure that you are smart enough to figure that out) and then in bread crumbs.

 Fry in oil until golden brown, flipping them to cook each side, of course.  The oil will get all yucky and bubbly after a few batches, so you might need to add/change oil partway through cooking.

Place the cooked slices on a paper towel covered plate to absorb the grease.

When they cool off, you can lay the fried eggplant slices flat in a freezer bag and save them for later.  When I cook them, I place the frozen eggplant in a baking dish that has a little tomato sauce spread on the bottom and spread a little more on top of the eggplant.  I bake it at 350 degrees for 30-40 minutes or until it is thoroughly cooked and soft (if you don't cook it long enough it will be bitter).  I sprinkle mozzarella on top for about the last 10 minutes and serve it with spaghetti.

Here is how I prepared it fresh, though!  I took a tomato from our garden and put thick slices on top of the eggplant, topped with a little oregano (I just used sauce on half of them for those of us who are a little bit picky).

I baked it for a half hour and then added mozzarella.

  Here was the final result...

Doesn't it look pretty?

I know a lot of people that say they have never eaten eggplant- to be honest I was intimidated by it at first, too.  If you are brave enough to give this a try, let me know how it turns out!

Bread Pudding

Bread pudding is something that my mom made quite a bit when we were growing up.  It is a great way to use up bread that is not so fresh, or those icky end pieces. You can serve it warm or cold, and it is also perfect for breakfast or a dessert.

Bread Pudding

6 eggs
1 cup sugar
1 tsp. vanilla
2 cups milk
8 slices of bread
spreadable butter
cinnamon

Start with 6 eggs (aren't they so pretty?  They are darker blue and green than it shows in the picture.)

Crack the eggs in a 2 quart casserole dish and beat well.  Add sugar and vanilla...

Mix well and add 2 cups of milk.

Stir together.  Spread margarine or butter on the bread and cut it into quarters.

Push the bread pieces into the egg-milk mixture one at a time.

Sprinkle the top with cinnamon.  Bake at 350 degrees for about an hour... it will get all puffed up and nearly firm.

Pretty easy, right? Enjoy!