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Thursday, September 11, 2014

Vendor Spotlight: Kadydid Designs

If you are looking for baby products for any littles (or soon to be littles!) in your life, Kadydid Designs will have a variety of perfect gift options for you!


Car seat canopies to pacifier clips, baby blankets and leg warmers, sweet teething rings to baby bibs; you will definitely be able to find something great for your sweet little one!



To get an idea of products and possible gift options, you can also check out Kadydid Designs on Facebook and Instagram!

Tuesday, September 9, 2014

Vendor Spotlight: Younique

Have you heard about the amazing 3D mascara?  I've been using it over the summer and I LOVE it!!  Luckily enough, we will have Younique on hand at our fall event to hook you up!

Looking for more than just mascara?  Renae will have it for you!  So many makeup options will be waiting for you.  Have questions about the product?  You can also find Renae on Facebook!

Thursday, September 4, 2014

Vendor Spotlight: Pampered Chef

Who doesn't love Pampered Chef?  
Pampered Chef is always a huge hit and we have Betsy Barr returning to represent Pampered Chef at our November event.

You can also find Betsy on Facebook, where she shares not only the newest Pampered Chef products, but some amazing recipes too!  Just a sample...

Farmstand Frittata



Ingredients

6 ounces uncooked thin spaghetti
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
2 medium zucchini, sliced (1 1/2 cups)
2 tablespoons fresh basil leaves, snipped, divided
6 eggs
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 ground black pepper
1 1/2 ounces fresh Parmesan cheese, grated, divided (about 6 tablespoons)
1 teaspoon olive oil
1 garlic clove, pressed
3 plum tomatoes, seeded and chopped

Directions

1. Break thin spaghetti into 2- to 3-inch lengths. Cook according to package directions; drain.

2. Meanwhile, chop onion and bell pepper with Food Chopper. Slice zucchini with Ultimate Mandoline. Snip basil with Professional Shears.

3. In Small Batter Bowl, whisk together eggs, 1 tablespoon of the snipped basil, 1/2 teaspoon of the salt and black pepper using Stainless Whisk. Add 4 tablespoons of the grated Parmesan cheese, grate with Rotary Grater.

4. In Executive (10-in.) Saute Pan, (do not use stainless cookware) heat olive oil over medium-high heat. Add onion, bell pepper, zucchini and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until vegetables are tender; stir in cooked spaghetti. Reduce heat to low. Pour egg mixture over pasta mixture in pan. Cover; cook 14-15 minutes or until egg mixture is set in center.

5. Meanwhile, combine tomatoes with remaininig 1 tablespoon snipped basil and 1/8 teaspoon salt. Grate remaining 2 tablespoons Parmesan cheese over frittata. Cut frittata into wedges using Nylon Knife.

Yield: 6 servings

Nutrients per serving: Calories 230, Fat 8 g, Sodium 400 mg, Dietary Fiber 2 g

Cook's Tips: With the spaghetti added, our frittata has a frim texture, making it easy to slice and serve. You can cook the thin spaghetti ahead of time and refrigerate, or use 3 cups leftover cooked thin spaghetti. Use the Professional Shears to cut leftover cooked spaghetti into 2- to 3-inch lengths.

Tuesday, September 2, 2014

Vendor Spotlight: Heritage of the Heart


Joining us this fall is Denise with Heritage of the Heart. Not only can she introduce you to Heritage Makers, she also makes adorable items you can buy directly from her.

A few examples:

Let it Go block set

 You are My Sunshine pallet sign

 Simple (yet cute!!) Christmas advent calendar.

If you want to check out Heritage of the Heart before the boutique, you can find her on Instagram and Facebook.  If you stop by, be sure to let her know Bubblegum Bay Boutique sent you!