Ballard Business: I survived Girls Camp!!!

Monday, July 13, 2009

I survived Girls Camp!!!

I have to admit, I loved every second of it. My little young women are so dang special to me and all the leaders I serve with are such wonderful ladies, I adore them all. Thanks to my friend Lisa, we got to stay in a cabin this year! From hiking, playing in the lake, Marshmallow fights with our Bishopric, to one of the finest testimony meetings I have ever been too - it made out to be a fabulous week (except for flying in a 40 foot human swing in the tree tops, I REALLY did not like that part - thought I was going to die...). Just couldn't wait to get home to a REAL toilet - yes, outhouses have never been a safe place for me, ever since I was little, thanks to scary stories about them from my best buddy Molly. Regardless, all pride went out the window this week, hence the picture with my awesome glasses. But hey, you gotta be a little funny for them to every take you seriously - right?

Right before the huge yucky swing. DID NOT WANT TO GO. But how do you not when all your Young Women are chanting you name at the top of their lungs? Even though I thought my stomach was coming out of my nose, I just couldn't let them down!

Skit night!

Once again, the yucky swing...

I got attacked with silly string, literally.

At they lake the girls decided to get drenched then come give me a huge hug! Of course other leaders knew about it and got me on camera screaming!

My girls always laugh at my Cali Lingo - its just in me what can I say? Have to keep it with me wherever I go - reminds me of my dancing buddies, Angie and Kim!

The whole crew!

I almost made it to the top of this ridiculously high rock wall, despite my SERIOUS fear of heights. 30 feet isn't as good as 40 feet, but it will have to do.

Once again, they loved to freak me out.

And I got to come home to no dishes in the sink, ALL the laundry done, my wood floors spotless, and my garage floor newly painted and speckled...I have no idea where that man gets his energy or time, but he is definately a keeper. Love you Mike!!!!

8 comments:

Chelle said...: Looks like you got your adrenaline rush to last you a while! You're a great sport! Fun, fun camp!; July 14, 2009 at 10:26 AM
The HousewifeTravels said...: You make me excited for our up coming girls camp. It'll probably be less fun than yours though. That is awesome! Was that "I'm a WOMAN" for your skit? Memories....; July 14, 2009 at 12:35 PM
adamemilybowman said...: Quite different from Cordova Girls Camp days huh.; July 15, 2009 at 10:47 PM
Lis said...: What FUN! Those girls are sure lucky to have ya! And way to overcome some fears. YUCK!; July 19, 2009 at 8:08 PM
melissanothum said...: Hey Kel....I knew it was just a matter of time that they would pull you into the young women! Beware...youll never want to be released!! I love and hope all is well.
Melissa Nothum; July 29, 2009 at 1:50 PM
Rex J. Price said...: Hi Kelley This is Rex, Your Cousin. Hows the family. Your blog is awesome! you should add me to your family list. I made a blog for my art its rexprice.blogspot.com hope to see you at the reunion.; July 30, 2009 at 2:20 PM
Julie Moore said...: You are just too cute for words Kel! I love all the pictures! Girls Camp is really the best!; August 6, 2009 at 9:41 AM
Swanky Mommy said...: Okay, so I haven't blog stalked in FOREVER--teach me. So I start reading this post and think, "SERVES YOU RIGHT GIRL! Chicken in the coop, POOP." And then I read down and see the shout out to me and Ang. I wish I could have come up while she was here to have a pow wow. We really do need to get together more and catch up. Anyway, thanks for sharing the awesome pics--SO MUCH FUN!; August 17, 2009 at 8:55 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.