Ballard Business: The Boutique for Noah was FABULOUS!!!

Sunday, October 11, 2009

The Boutique for Noah was FABULOUS!!!

Me and sweet Noah...love this boy.

I can't even begin to say how fun our day was yesterday. The boutique was so awesome and we had the best turn out. Dear friends come from all over who love Liza and her family, as well as friends who have never met her but were so supportive. Tears were shed, hugs were given, and tons of support was lent to this amazing family.

Jesse is Liza's best friend who stayed over 12 hours helping us. Thank you Jessee!

We made these cute aprons to sell and they went flying! My whole house was transformed into "Twigs and Twine" decor. I wish it looked like this all the time...

We had so many wonderful things donated. Brooke J. made homemade quilts, all our gourmet candies, and tons of cake plates that went flying too. Steph L. surprised us with the coolest decorated witches - that we sold in seconds. Thanks Tami P. and Jenny B. for the yummy food! We love all you ladies...

All of these things are homemade by Liza. She is not only talented, she is a pure artist with fabulous technique. It was fun to see everyone's faces when they would show up and realize this wasn't your normal homemade stuff.

My friend Jen got this Believe one, lucky...

Thanks to everyone and their support!!!! We could not have done it with out you all! It was such an uplifting experience. We had a fun drawing and below are all the winners:

McKinley C. MP3 Player
Dallin B. MP3 Player
Jen P. Scrapbook basket
Susan M. Christmas Plaque
Alissa P. Scrapbook basket
Amanda S. Scrapbook Calender Kit
Jane K. Flower Kit
Ronelle C. Card and Postcard Set
Rebecca C. Candy dish
Wendy S. DVD photo Montage

Thanks to all those who entered!!!!!!!! We appreciate to amazing experience with all of you!

6 comments:

Amanda said...: Everything was so beautiful! Liza is so talented. I agree with you, wouldn't it be great to have your entire house decorated with lots of these lovely creations?!

Thank you so much for the service your provided for the Burdettes, and for giving us an chance to serve and give too!

You guys are all so awesome. I always think about what a blessing it was to be apart of that BYU ward-- for everything I learned, but espeically for the lasting friendships, too!

Love you.; October 11, 2009 at 2:40 PM
Kristin Jones said...: Sounds like it was a success. Sad I wasn't able to be there to help!!; October 11, 2009 at 6:49 PM
The HousewifeTravels said...: I love my apron! Everyone freaks when they see the plate Liza made. Love everything. Keep up the good work, I know it's not over yet.

Thanks for all the love while we visited Utah. Miss ya already.; October 12, 2009 at 9:50 PM
geeda said...: Kelly:
You are an angel and your family is a wonderful example to so many people. It is so hard to be far away grandparents but when we know families like yours are looking out for our Noah and Lizas family it makes our hearts glad. Everything looked beautiful, it was wonderful to see Lizas talents being appreciated by so many. She does have a gift, I guess I can say that because I'm her mother. She is so lucky to have such a good friend in you. Thank you so much, I wish I had been there to share the fun..thanks for being an instrument for the Lord, you have blessed so many lives.; October 13, 2009 at 3:31 PM
Elissa said...: Kel you're awesome it was so fun going to a boutique that meant something. Well worth my decorating "budget"! I had so much fun thanks for hosting this!; October 14, 2009 at 6:46 PM
DAVE AND CANDACE BOLLARD said...: I absolutely love your hair!! Sorry, it's been awhile since I looked at things. I hope you love it too. You look simply adorable!; October 21, 2009 at 12:18 PM

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.