Ballard Business

Friday, December 18, 2009

Congrats Mike!

Mike just got named as one of Utah Business Magazine's 2010 Utah Legal Elite...so proud of you honey and how hard you work! Can't believe we have been graduated from Law School for 6 years already...where does the time go?

Tuesday, December 8, 2009

This girl cracks me up...

All of this done while we are potty training...never a dull moment!

Saturday, December 5, 2009

Halloween Piano Recital

Mikey and Dallin have the coolest piano teacher. We love Chelle! Each Halloween she has a concert where all the kids have to dress up and play spooky songs.

This year she also had them come up with their own compositions. The boys did such a good job practicing and writing their music. Dallins was entitled "The Devils Song" and Mikeys was "Beware of the Haunted House."

They got to submit their music to the school Reflections program and got advanced to the next level! They were so excited - mainly for the cool medal that hangs in their room. I figure I want these kids to be well rounded, so music and sports seems like a good medium! I just want them to be able to play hymns on their missions - nothing fancy. Mikey now has the job of playing our opening songs in Family Home Evening!

Good job cute boys!

Science Experiements!

Our kids LOVE science experiments. It comes from their smarty pants Daddy who thinks physics and chemistry is the coolest thing ever. Today we played with dry ice...they were amazed!

Karly was having issues sharing...we are still working on that one.

Wednesday, November 25, 2009

cooking blues...

Some times I wonder why I even set foot in the kitchen, regardless that I love to cook and love eating even more. After so many times of hearing "yucky!", "ewwww", "I WANT SOMETHING ELSE!!!", etc... You get kind of worn down, ya know?

Seriously, am I an idiot or does such things as Italian Chicken, Stuffed Chicken Crescents, Hawaiian Fajitas and Chocolate Chip Zucchini Bread really sound that gross? I get them to eat Oatmeal at any given moment, so where did I mess up?

I think I need to take my kids to a foreign country for awhile and let them taste Jellied Pig Knuckles on Rye Bread (Denmark) or Fish Soup (China) - maybe they will appreciate me more.

Man, I am so wiped out tonight from tears at the dinner table. My reality - little stinkers....love em all, but they sure are picky.

Sunday, November 22, 2009

Our new baby girl...

We finally did it and joined the ranks of dog owners all over the world. The kids have begged for years and I have been completely against it. Shedding is not my thing. Until my Aunt started breeding Yorkies - who do not shed - did I become interested. For months we talked about it and Mike finally got on board. He loves dogs but only big ones - but I was NOT ready for big dogs and big poop.

We got her two weeks ago and our kids are in heaven. Maybe too much. The poor thing never gets left alone, but she is so happy. She loves to eat socks and chew on Karlys nightgown.

Oh yah, and biting Dallin's ear falls into her favorite category too. We need to work on that.

I do feel like I have a baby again and finally get to rest when she goes down for her nap. Cleaning up the poop is my lease favorite job, so I am counting down the months till she is potty trained! All in all, she is so fun to have! We named her KC - the kids wanted to name her after Karly, and I said "No." Then they wanted to name her after me, and I said "No." So our initials are KC and that is what she became. I really wanted "Molly" for some reason - but they all shot that down...regardless, she is one dang cute dog!

Tuesday, November 10, 2009

Halloween Fun

Witches night out with some of my homies from the neighborhood!

We danced and partied all night (well, not really) and it was SOOO FUN!!!!

Eating out with all the witches was quite the sight -

Karly wanted so much to look like me so she got into my lipstick and wrote all over her face before I left. She called herself "SACRY!!!". Love these little kidlets...

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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.