Ballard Business

Wednesday, September 26, 2012

Some of my favorite READS....

So now that I have no kids left at home in the day and I decided that I would NOT clean every second, and I have further decided to treat myself to the local library as much as I want to. Right now I have 5 books checked out and I just cant get to them fast enough. I am a book nerd, always have been. Still have my collection of Beverly Cleary and Little House on the Prairie books in my cedar chest from when I was little.

For the last 13 years of my married life I have spent nights staying awake readying every child/parent self help book I could get my hands on. And I loved it. But if you can believe it, I feel like I am actually getting the hang of it now - being a parent anyway. I am sure that when all the teenage years come I will be right back to my self help books. But for now I get to read my pure loves - documentaries. Weird to some I am sure, but I love to read anything that is uplifting and real - even though I will dive into a fantasy every once in awhile (MATCHED!), but that is always my second choice.

So for this week I just finished two that were so interesting! A CASE FOR SOLOMON was about an abduction in the 1800's of a little 4 year old boy. Usually that would be way to sad for me, but the story was about his return and the controversy of who he was - since they didnt have fingerprints or anything close to what we have today. I learned so much about the old days system of law and it made me appreciate so deeply our governing system today. Crazy twist at the end - good read.

Secondly I finished LEFT TO TELL. My friend Tami Price told me about this story years ago and I have always been interested in reading it. When it finally came in off of the waiting list at the library I was stoked and jumped right in. This one was a serious heartbreaker, but with powerful lessons on Christlike love and forgiveness. If any person ever needed to feel like they could handle the trials they have been given, this would be the book to teach that. Immaculee is one of my newest hero's and an inspiration of mastering one's self. In a nut shell - she is a collage student during the horrific Rwandan Holocaust where almost 1,000,000 Tutsi villagers were slaughtered in 90 days. She survived by hiding quietly in a small bathroom with seven woman/children. She would spend 15 hours a day just sitting and praying while the world around them was in despair. Surviving the ordeal only to be found alone with all but one of her family members murdered by friends. Her journey to internal peace is remarkable.

Well, I am starting my own personal book club - and this was my first meeting. Quite a success I say to myself as I head upstairs to read some more...CHECK!

Friday, September 14, 2012

My favorite view...

Pinterest Recipes

I try to have a fun homemade treat for the boys ready and on the table after school as often as I can. Thats the times I get them talking about their day and is one of my favorite moments. Many days I am off at the school volunteering and not home, but Mike just had surgery and so I was home all day with him so Karly and I hung out in the kitchen!

I decided to start trying some of the Pinterest recipes that I have pinned - and both were so yummy! First one was homemade peanut butter cups - filled with crunchy peanut butter and crushed graham crackers and rolled in chocolate. You were supposed to top it with toffee but I was out so used sprinkles. My boys loved them when they got home from school!

Secondly I tried a Pumpkin Coffee Cake that I found last week. I had picked tons of pumpkins from our church garden and froze the insides for when I needed pumpkin (super easy - cut in half and save seeds for baking, then steam the halves turned over in 2 inches of water in the over for 40 minutes. Cut out and puree - then freeze!), This was my first bundt cake that has turned out and I was super excited! Kids loved it too and I brought a slice to our construction worker friend up the road (who has to stand there for 8 hours a day holding the "SLOW" sign - and she is always so happy!) and she was delighted for an afternoon treat.

All in all I spent $0 on our afternoon snack and almost no preservatives. YAHOO!

Saturday, September 1, 2012

Heaven Is Here

I just finished reading Heaven is Here by Stephanie Nielson. I have followed her blog along her journey but the book was full of depth that I had missed. I loved her perspective, her real deep down perspective. Thank you Stephanie for not giving up...Everything is under control.

Thursday, April 5, 2012

Dress Up Time in our house

This little gal changes clothes all day long and I never know what she is going to come up with! But I do love her around, even if it means a nightly revamp of cleaning her closet...

Saturday, February 25, 2012

Presidents Cup

One of my all time favorite things to do is sit and watch my little Dallin play soccer. He eats, sleeps, and drinks soccer. There is not any time of the day where he isn't kicking his ball around and I am so glad he has found his thing.

This is his best buddy of all time and like my own kid. Inseparable and we love it.

GO BLUE KNIGHTS CLUB!

Monday, February 6, 2012

We love Shalee!

Shay is the greatest gal ever and I am soooo lucky she is my sister in law! I cant wait to have a new baby around soon - I will need to control myself and not steal "it" away. Her and my little brother Rex have decided to wait and keep its sex a surprise. So happy for them!

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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.