Ballard Business: Mikey's Baptism

Tuesday, September 30, 2008

Mikey's Baptism

13 comments:

Mugs said...: YAY!! A Ballard Blog! I'm so happy that we can keep in touch this way. You look BEAUTIFUL, Kelly! Mother of four? Wow! Your kids are so cute. I love that Karly is a blondie!; October 1, 2008 at 4:31 AM
Jamie Christensen said...: So glad I got your e-mail about having a blog. Your family is darling. We also have a blog. thechristensenfamily-jamie.blogspot.com
It's fun to keep in touch with people through the blogging world.; October 1, 2008 at 6:18 AM
Anonymous said...: Yaaayy!! You have a blog! I love it. I'm looking forward to keeping up with you often. Your kids are beautiful and have grown up so much since we were last together. Life is great! love you; October 1, 2008 at 7:01 AM
Chelle said...: Congratulations, Mikey! What a big milestone! We'll have to add the "Baptism song" to his piano repertoire!!! Darling blog! Welcome to the blogosphere, Ballards! I'll add you to our Bloggers Friends list. I've decided that my blog is going to have to serve as part journal, scrapbook and calendar review. It's working for now! I don't feel so guilty about being so behind in those other departments.; October 1, 2008 at 7:42 AM
kchap143 said...: Can you believe our kids are growing up soooo fast?? Joshua will be baptized next weekend too. Now that we are in Utah we really need to get our families together for a visit sometime :)
~ Kathryn; October 1, 2008 at 7:44 AM
Brittany said...: Way to go, Mikey. What a great choice you have made!

Kel, thanks for inviting us to see your blog. We will definitely be keeping up with you guys. What a great thing the internet can be, right?

What a beautiful family! I hope all continues to go well for you all!!!; October 1, 2008 at 8:34 AM
Mar and Koki said...: You guys look great. It seems like so long ago that we were in the same ward. I'm so glad you have a blog so I can keep up with you guys :); October 1, 2008 at 9:02 AM
Hilary said...: Congratulations Mikey! You've made a wonderful decision. May the Holy Ghost be your constant companion. We're proud of you.; October 1, 2008 at 9:02 AM
The HousewifeTravels said...: You're blog is fantastic. I love your testimony. It's going to be great fun keeping up with you threw your blog. P.S. You look like one hot mama in those black knee high boots. Wish I was you right now!; October 1, 2008 at 10:41 AM
TANNAHILLS said...: Mikey... I am so proud of you and your choice to be baptised! We are so happy for you and Brayden said you were "really cool with your dad"! Love you guys!!; October 1, 2008 at 12:27 PM
Unknown said...: Hi Mikey, Dallin, Joey, Karly, Kelly, and Mike-son- Mikey Grandma is so happy you are baptized. Kelly thanks for keeping me in the loop- now I can learn to blog! Take care and have a good day all of you. Love you, Grandma.; October 2, 2008 at 6:31 AM
Jess said...: Look at you go already 9 comments. It makes me hapy inside that you finally did a blog.

Love to see what your doing.; October 2, 2008 at 10:01 AM
Barbara said...: Kelly, what a wonderful blog! Your mom said you are incredible with scrapbooking etc. and she is totally right, your pages are incredible. Your family is just beautiful! Love, Barbara; October 5, 2008 at 9:40 AM

From My Kitchen

I got this from my Aunt Steph and served it at my little brother's wedding. Since then I can't even count how many times people have asked me for the recipe. I could probably eat it for a week straight and still LOVE it! Combine: 1/2 c. red wine vinegar 1/2 tsp. fresh basil 1/2 tsp. Italian seasoning 3 cloves of minced garlic 1/2 tsp. oregano 1/2 tsp. salt 1/4 tsp. pepper 1 T. sugar 1 T. parsley or chives Mix well then add 1/2 c. olive oil, 5 to 6 Roma tomatoes (diced) and 1/2 red onion sliced very thinly. Marinate for several hours or overnight. When ready to serve mix 3/4 c. mayonnaise & 3/4 c. Parmesan cheese in a bowl. Cut 1 loaf baguette bread into thin slices. Spread with mayo-cheese mix. Top with one tablespoon of tomato mixture then sprinkle with freshly grated Parmesan cheese. Broil about 5 minutes till crusted and serve promptly.

Frosted Cinnamon Rolls

Quick Cooking

Add into bread machine:
1 c. warm milk *
¼ c. water *
¼ c. butter *
1 egg *
1 tsp. salt *
4 c. flour *
¼ c. instant vanilla pudding mix *
1 T. sugar *
1 T. active dry yeast *

Cook on dough setting until finished. Turn dough onto lightly floured surface and roll out to 17 in. x 10 in. Spread with ¼ c. melted/softened butter. Sprinkle with 1-2 c. brown sugar and 2 tsp. cinnamon.

Roll up into jelly roll and pinch sides to seal. Cut into 21 slices and place in 9 x 13 pan and 9 x 9 pan greased pan. Let rise in warm place for 45 minutes or until doubled. Bake at 350 degrees for 20-25 minutes. Cool on racks for 5 minutes and frost with the following:

4 oz. softened cream cheese *
¼ c. softened butter *
1 ½ c. confectioners sugar *
1 ½ tsp. milk *
½ tsp. vanilla extract *

Beat together and frost warm rolls.

Homemade Orea Cookies

Our Favorite Sausage Gravy

1 lb. pork sausage

1 onion, finely chopped

1 green bell pepper, finely chopped

1 tsp. crushed red pepper flakes

2 T garlic, minced

4 T unsalted butter

salt and pepper to taste

4 tablespoons all-purpose flour

1 teaspoon minced fresh sage

1 teaspoon minced fresh thyme

2 cups milk, divided

2 cubes chicken bouillon

1/4 cup minced fresh parsley

In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.

Combine butter, salt and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme (if you used Italian seasoned sausage, omit sage and thyme)

Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.

Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Chicken Rolls

Nola's Pizza Sauce

I have looked for a great homemade pizza sauce and this one has past the test so far....

Combine in sauce pan:

15 oz. can tomato sauce or blended diced tomatoes

¼ tsp. oregano

¼ tsp. dried thyme

¼ tsp. salt

½ tsp. lemon juice

1 ½ tsp. sugar

¼ tsp. dried basil

¼ tsp. garlic powder

1/8 tsp. pepper

dash of onion powder

Heat until bubbly, then turn down to low and simmer for 30-60 minutes. When cooled store in fridge in tightly sealed container. Double the recipe and freeze some too. Use for pizza or dipping sauce for bread sticks.

Croissant French Toast

Great Cooking Magazine

Vanilla Sauce:

1 T. Flour 4 egg yolks

1 T. Vanilla extract ½ c. sugar

2 c. whipping cream

2 scoops vanilla ice cream

Combine flour, yolks, vanilla- set aside. In saucepan over medium heat, bring cream and sugar to boil. Remove from heat and add small amount of cream to egg mixture. Return all to pan, stirring constantly. Bring to gentle boil and stir for 2 minutes. Remove from heat, stir in ice cream until melted. Set aside.

Berry Sauce:

2 c. raspberries 2 T. Sugar

Combine in saucepan and simmer for 3 minutes. Remove and set aside.

Beat 3 eggs and dip 8 slices of croissants in mixture. Brown both sides on griddle in butter. Serve with vanilla and berry sauces on the side.

Homemade Pretzels

Dissolve: 1 T. yeast

1 ½ c. warm water

Combine: 4 c. flour

1 ½ tsp. sugar

¾ tsp. salt

Add yeast water to flour mixture and mix well until blended. Knead until smooth and elastic. Shape (they grow twice the size, so make the pretzels thin- about ½ inch wide) and place on greased pan. Bake at 400 degrees for 15 minutes or on convection speed for 10-12 minutes.

After baking brush with butter, then sprinkle with kosher salt (this can be done before baking as well) OR cinnamon sugar. Great activity for groups of kids.

Apricot Chicken

My dear buddy Liza brought me lunch one day during a tough time in my life (Law School, 2 toddlers, & RS President among other things...) It was SO yummy and each time I eat it I remember her thoughtfullness that touched me that day.

1 pkg. Onion Seasoning Mix
1 jar Apricot Jam
1 bottle Russian Salad Dressing

Mix and pour over 4 chicken breasts in sauce pan. Simmer for 20 minutes until chicken cooked through (works great in crock pot too). Serve over rice and veggies or mashed potatoes. Such a great food storage recipe. Love you Liza!

ps-other weeks recipes are found below

Green Beans with warm Bacon Dressing

I love this with FRESH green beans from our local market!

3 slices bacon, chopped

1 large shallot, minced

½ c. chicken broth

1 Tbs. cider or red-wine vinegar

1 lb. green beans, trimmed

In skillet, cook chopped bacon till crisp. Remove and set aside. Add shallot and cook for 5 minutes. Stir in chicken broth and vinegar, and bring to boil over high heat; cook for 2 minutes. Reduce to low and keep warm. Boil 4 quarts of salted water. Add beans and cook for 5 minutes, or until they are crisp-tender. Drain well. Whisk warm dressing and spoon evenly over green beans, then sprinkle with bacon. Makes 6 servings.

Kelly's Favorite Bruchetta

Combine:

1/2 c. red wine vinegar

1/2 tsp. fresh basil

1/2 tsp. Italian seasoning

3 cloves of minced garlic

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

1 T. sugar

1 T. parsley or chives

Mix well then add 1/2 c. olive oil, 5 to 6 Roma tomatoes (diced) and 1/2 red onion sliced very thinly. Marinate for several hours or overnight.

When ready to serve mix 3/4 c. mayonnaise & 3/4 c. Parmesan cheese in a bowl.

Cut 1 loaf baguette bread into thin slices. Spread with mayo-cheese mix. Top with one tablespoon of tomato mixture then sprinkle with freshly grated Parmesan cheese. Broil about 5 minutes till crusted and serve promptly.