It was a very busy week!
Each year the craft group at my church (I organize more than I craft) hosts a holiday bazaar. (click here for past entries) It's held from 7:00 until 11:00 a.m. on the second Thursday in November and offers a variety of items for sale: jewelry, handmade ornaments and holiday decorations, scarves, wreaths, decorative trees, baby gifts, and much, much more. Our "Trash & Treasure" section is always overflowing with items. In addition to a bake sale section (cakes, cookies, breads, jellies, pickles, etc.) we offer breakfast items for dine-in or carry-out (with free coffee for those dining in).
In addition to the usual goodies I prepare for the bake sale, I always like to try something new. This year it was a treat called "Cookie Pretzel Peanut Bark". I didn't plan to post the recipe, but my son and his girlfriend liked it so much they wanted me to.
Cookie Pretzel Peanut Bark
contributed to Simple & Delicious by Peggy Detjen of Lakeville, MN
1-1/4 pound white candy coating, coarsely chopped
3 cups pretzel sticks, broken into pieces
1-1/2 cups dry-roasted peanuts
14 chocolate cream-filled sandwich cookies, broken into chunks
In a microwave, melt candy coating; stir until smooth. Stir in the pretzels, peanuts and cookies.
Drop by tablespoonfuls into miniature paper liners or onto waxed paper. Let stand until set. Store in an airtight container.
- Kelly
- Making my way through the ups and downs of life, holding fast to my favorite Bible verse: "For we walk by faith, not by sight." ~2 Corinthians 5:7. I began blogging in earnest at Yahoo360 on October 24, 2005. (briefly using LiveJournal and blog-city prior to that) In June 2008 I moved to Blogger. I'm now at WordPress where I hope to remain.
Showing posts with label Holiday Bazaar. Show all posts
Showing posts with label Holiday Bazaar. Show all posts
Saturday, November 13, 2010
Friday, November 13, 2009
A book, a bazaar and a ballgame
It’s been a busy week, but not too busy to finish a book I started over the weekend. It’s fun to discover new authors through other folks’ blogs, especially when you get to have some interaction with the author! I followed a link from Pen and Paper over to Crime Fiction where I discovered the book Cut Short. I enjoy reading books in this genre and decided to give it a shot. I thought it was quite good and plan to continue with the series as she writes them. If you like P.D. James, Ruth Rendell or the sort… I bet you would enjoy this novel by Leigh Russell.
Whew! The Bazaar is over for another year. We had a fairly good crowd yesterday and I'm pretty sure we ended up making more money than we did last year! Our group takes a break now until January when we clean up the craft room and get started for the next year. I still need to tie up all the loose ends for this year, but that should be done by the first week of December.
Last night my husband and I attended our granddaughter’s final soccer game of the season. This is her second year to play (she’ll be 8 this month) and she’s actually quite good at it. None of our kids played soccer, so it’s been a new experience for us. I’ve always believed in good sportsmanship and last night I caught a little glimpse of what I don’t like about children’s athletics. The game was for the championship in their age division and there was a man there, I presume someone's grandpa, that I hadn’t noticed at any of the other games. He was quite vocal in his opinion of the kid refereeing the game. The league uses older kids to call the games and this particular young lady was a little tickier than most we’d had throughout the season. I don’t know if she was truly being fair or not, but hey… it’s just a ballgame! Despite what the man thought were unfair calls, our granddaughter’s team won.
Whew! The Bazaar is over for another year. We had a fairly good crowd yesterday and I'm pretty sure we ended up making more money than we did last year! Our group takes a break now until January when we clean up the craft room and get started for the next year. I still need to tie up all the loose ends for this year, but that should be done by the first week of December.
Last night my husband and I attended our granddaughter’s final soccer game of the season. This is her second year to play (she’ll be 8 this month) and she’s actually quite good at it. None of our kids played soccer, so it’s been a new experience for us. I’ve always believed in good sportsmanship and last night I caught a little glimpse of what I don’t like about children’s athletics. The game was for the championship in their age division and there was a man there, I presume someone's grandpa, that I hadn’t noticed at any of the other games. He was quite vocal in his opinion of the kid refereeing the game. The league uses older kids to call the games and this particular young lady was a little tickier than most we’d had throughout the season. I don’t know if she was truly being fair or not, but hey… it’s just a ballgame! Despite what the man thought were unfair calls, our granddaughter’s team won.
Wednesday, November 11, 2009
Cooking for the Bazaar
Tomorrow we will have the annual Holiday Bazaar at our church. Sponsored by our “Wednesday Worker” craft group, we offer all sorts of handmade crafts and holiday decorations, a big spread of baked goods and preserved items, lots of jewelry, and a huge selection of “Trash & Treasure”. In addition, we serve a breakfast of muffins, cinnamon rolls, coffee cake, etc. One of the items I provide for the breakfast is this pear cake:
Pear Bundt Cake
1 can (15-1/4 ounces) pears in light syrup
1 package (18-1/4 ounces) white cake mix
2 egg whites
1 egg
2 teaspoons confectioners' sugar
Drain pears, reserving the syrup; chop pears. Place pears and syrup in a mixing bowl; add dry cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.
Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour. Add batter. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
I always make a few things for the bake sale area including my Van Gogh cake and bags of these crackers:
Seasoned Oyster Crackers
16-20 oz. plain oyster crackers
1 pkg. Hidden Valley Ranch Original Buttermilk Recipe salad dressing mix
¼ tsp. lemon pepper
½ to 1 tsp. dill weed
¼ tsp. garlic powder
¾ to 1 cup vegetable or canola oil
Spread crackers into a jelly roll pan. Combine remaining ingredients and drizzle over crackers, stirring to coat well. Place in a warm oven (lowest setting) for 15-20 minutes, stirring once halfway through.
This year I also tried a new recipe. Of course mine don’t look like the picture in the magazine, but they still taste okay. Not the best, but good enough to sell. From a recipe submitted to Simple & Delicious magazine by Rebecca Clark of Warrior, AL., they're called Oatmeal Surprise Cookies.
1 cup butter, softened
¾ cup packed brown sugar
½ cup sugar
2 eggs
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
2 ¾ cups quick-cooking oats
1 ½ cups chocolate-covered raisins
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the flour, baking soda and pumpkin pie spice; gradually add to creamed mixture and mix well. Stir in oats and raisins.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly. Bake at 350ยบ for 13-15 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Store in an airtight container. Yield: 3 dozen.
Here's hoping for a successful day!!
Pear Bundt Cake
1 can (15-1/4 ounces) pears in light syrup
1 package (18-1/4 ounces) white cake mix
2 egg whites
1 egg
2 teaspoons confectioners' sugar
Drain pears, reserving the syrup; chop pears. Place pears and syrup in a mixing bowl; add dry cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.
Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour. Add batter. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.
I always make a few things for the bake sale area including my Van Gogh cake and bags of these crackers:
Seasoned Oyster Crackers
16-20 oz. plain oyster crackers
1 pkg. Hidden Valley Ranch Original Buttermilk Recipe salad dressing mix
¼ tsp. lemon pepper
½ to 1 tsp. dill weed
¼ tsp. garlic powder
¾ to 1 cup vegetable or canola oil
Spread crackers into a jelly roll pan. Combine remaining ingredients and drizzle over crackers, stirring to coat well. Place in a warm oven (lowest setting) for 15-20 minutes, stirring once halfway through.
This year I also tried a new recipe. Of course mine don’t look like the picture in the magazine, but they still taste okay. Not the best, but good enough to sell. From a recipe submitted to Simple & Delicious magazine by Rebecca Clark of Warrior, AL., they're called Oatmeal Surprise Cookies.
1 cup butter, softened
¾ cup packed brown sugar
½ cup sugar
2 eggs
1 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
2 ¾ cups quick-cooking oats
1 ½ cups chocolate-covered raisins
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the flour, baking soda and pumpkin pie spice; gradually add to creamed mixture and mix well. Stir in oats and raisins.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly. Bake at 350ยบ for 13-15 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Store in an airtight container. Yield: 3 dozen.
Here's hoping for a successful day!!
Friday, November 14, 2008
The holidays are upon us!
Yesterday we held the annual Holiday Bazaar at our church and once again, it was a great success!
Things were looking “iffy” earlier in the year as to the future of the event. Participation was flagging and we weren’t sure we’d have enough items to offer a decent bazaar. We discussed the idea of skipping a year and making it a biennial event instead, but agreed that would cause too much confusion. As summer progressed to fall, we gained some new members and activity in the craft room picked up. Everything fell into place and we ended up with a nice variety of crafts and holiday decorations, baked and preserved goods, and the usual spread of “Trash & Treasure”. We had a steady flow of customers from 7:00 a.m. until we closed at 11:00 and sold close to 100 breakfasts.
Once the dust settles and we make our final accounting, it looks like we’ll clear close to $3500 this year! That’s not as much as we made last year, but we didn’t have a $1000 dollhouse to auction off this time. So…. I’d say this year’s effort wasn’t too shabby!
Things were looking “iffy” earlier in the year as to the future of the event. Participation was flagging and we weren’t sure we’d have enough items to offer a decent bazaar. We discussed the idea of skipping a year and making it a biennial event instead, but agreed that would cause too much confusion. As summer progressed to fall, we gained some new members and activity in the craft room picked up. Everything fell into place and we ended up with a nice variety of crafts and holiday decorations, baked and preserved goods, and the usual spread of “Trash & Treasure”. We had a steady flow of customers from 7:00 a.m. until we closed at 11:00 and sold close to 100 breakfasts.
Once the dust settles and we make our final accounting, it looks like we’ll clear close to $3500 this year! That’s not as much as we made last year, but we didn’t have a $1000 dollhouse to auction off this time. So…. I’d say this year’s effort wasn’t too shabby!
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