Tuesday, November 29, 2011

Tasty Tuesday: a fun appetizer

Several weeks ago, I was home in NH for the weekend. My best friend had a baby in July, and I hadn't met him yet (gasp!). She and her husband planned his baptism for a Sunday, and I wasn't going to be home for Thanksgiving, so it seemed like a good reason to go. Plus, it was Veterans Day weekend, and she and her husband are both Vets, and I had Friday off. Also, their older son is my godson Jackson. Winning all around!

My family is big on cocktail hour. We have cocktails and snacks, and have for as long as I can remember. I do think that this is a big reason why I like cheese and crackers so much! My grandmother drinks a Manhattan, my mother, vodka on the rocks and my father, likely Scotch. Me? I don't seem to have a signature cocktail these days. Should I? Do you?

Anyway, I digress.

Are you familiar with the food company called Schwanns? It is an online food and grocery delivery service, mostly frozen foods, and my parents have used them for a long time. They have some great products and all sorts of fun things. With each delivery, they leave a catalogue and a date they will return, a couple of weeks later. I was flipping through the catalogue and saw a recipe that I thought looked fun. My grandmother was coming over for dinner that night, and I thought this would be a great snack to make, and I thought she'd get a kick out of it. It was Schwanns Meatball Roll-up with Queso Dip!

Meatball Roll-Up with Queso Dip

Preparation Time: 10 minutes
Total Time: 35 minutes
Number of Servings: 14-16

Ingredients-

1 Starter Crust, slightly thawed
1 cup roasted peppers, drained and chopped
16 Italian Style Meatballs, frozen
2 Tbsp olive oil
1 Tbsp
seasoning (coarse salt, pepper, garlic, parsley, chives)
1 tray Roasted Pepper Queso Dip, prepared

Steps-

1. Preheat oven to 425°F.

2. Cut crust into 16 slices starting from the center and leaving edges uncut.

3. Drizzle peppers over raw crust.

4. Place meatballs in center of cut crust and roll to outer edges. Push down slightly to secure.

5. Brush olive oil over crust and sprinkle with seasoning.

6. Bake for 20-25 minutes or until golden brown.

7. Pour prepared queso into a round serving dish and place in center for dipping sauce.

My notes-

We didn't used the red peppers.

I forgot the drizzle olive oil and sprinkle with seasonings until about halfway through.

It was still delicious!

We used marinara sauce for dipping too!

Before...



After!


I will say that the pieces are a bit clumsy, as the part with the meatball tends to break off the crust part, since it's heavier, but it really is a two or three bite snack anyway!


Snacks!



This was definitely a fun thing to make, and my grandmother loved it. It would be a great snack for one of your holiday parties!

What is your favorite appetizer?

Monday, November 28, 2011

cyber Monday with Scarlet Threads!

Happy Monday all, and happy Cyber Monday to you! We hope that you had a most wonderful Thanksgiving surrounded by those you love and plenty of pumpkin pie. Were you wearing one of our aprons while you cooked? We'd love to see a photo, so please send one along!



We're pleased to announce that we are participating in Cyber Monday this year with a really terrific sale! Due to great responses on facebook and twitter, we are offering a 50% discount today!!! This sale will be good through tomorrow morning, Tuesday, at 8am!



50% off!



That means that this gorgeous Noelle tree skirt could be yours for just $22.50! I know she'll look lovely under your tree this year. I bought Noelle last year, and will be decorating my tree this coming weekend...can't wait to get her out of her summer hibernation!





Also, have you seen our hand-sewn tiger hats? Aren't they just darling? I think that I will be buying one for my four-year old godson Jackson this Christmas. It seems like something that every little boy (or girl!) needs, right? At $34, they are a steal at just $17 today!








It is because of you, dear readers, that we are doing this sale. We are so thankful for your unwavering support this past year and we look forward to the future. Please use the code cybermondayblog when checking out for 50% off your purchase. Share with your family and friends via email, twitter, facebook and your blog, if you wish! New supporters are always welcome, and we are most grateful for all you do to help our mission.



We have a lot of fun plans in store for you over the next few weeks, so please come back and see us, and come back often! We love your comments and ideas you might share!

Saturday, November 26, 2011

Naming Contest Winners!

Carrie and I selected the winners of the naming contests on Thanksgiving morning! There were many wonderful selections and it was so difficult to pick.

In the end, we were left with Betsy, Tallulah, and Talia.

Congratulations to

Introducing Talia - Many thanks to Erika for the name!


Introducing Tallulah - Many thanks to Emily!


And finally, Betsy - Many thanks to Sarah!


Everyone who submitted a name or made a comment can use "wintersuggestion" for 20% off in our shop. Winners can contact me (eileen@scarletthreads.org) for their 50% off code. Both discounts are good for your entire purchase! Yay!

Thursday, November 24, 2011

Black Friday Sale

Dear Friends and Loyal Customers!

Happy Thanksgiving to all of you! Today, we are thankful to our whole Scarlet Threads online community of 128 blog followers, 3,555 facebook fans, and 640 Tweeps. We know that our successes are entirely due to your prayers and support over the last two years. It is overwhelming that so many people share our passion for providing a pathway out of poverty to women in rural China.

Thank you.

And, now... I have a very exciting announcement. We are going to have a Black Friday sale starting tonight at midnight. We are offering 50% off your entire purchase in our shop, with free shipping on orders over $100 (which means free shipping on your $50 order after the discount)!

Coupon Code: blackfridayblog

As you'll notice we have finally put up the Christmas tree skirts and lovely new aprons.


Important Quantity Announcements! If you want one of these styles, act fast!

Aubergine (quantity 2)
Noelle Tree Skirt (quantity 2)
Genevieve Tree Skirt (quantity 2)
Tiger Hats (quantity 3)






Please share our mission to change one village with your friends and family this holiday season! Especially their opportunity to make a difference at a 50% discount tomorrow on Black Friday...





Many Blessings - today and every day.

Carrie, Eileen, Tisha, Jenny, and Lexi

Tuesday, November 22, 2011

Naming Contest: Flirty Floral

Here is our final naming contest of the year! I just love this one, especially the pink polka dot trim. That is my favorite part!


And the pocket! Why do I love pockets? I wanted a pocket in my wedding dress. Alas, I chose not to cut the gorgeous lace to create one. My one regret, it needed a pocket. Perhaps it was for the best. If I had added pockets, there is a good chance that the wedding rings would have been hidden from all photos - my hands being thrust in my pockets.


What is her name to be? Something to match her vibrant personality, I'm sure.


Like with all the others, please leave a comment here or on or facebook page with your suggestion! Entries are accepted until Thursday (Thanksgiving!!) and the winner will receive 50% off an item in our shop!

Good Luck!

Friday, November 18, 2011

Naming Contest 2: Bright and Bubbly

We continue the unveiling of new products! This number was especially popular at the St Andrew's Bazaar last weekend. People really seemed to like the bright fabric and its contrast with the brown trim!

What shall we name her!? Again suggestions are accepted in comments here or on our facebook page until November 24th. The person who submits the winning name will receive 50% off an item in our shop! :)

Thursday, November 17, 2011

Naming Contests: Blue Winter Wonderland

Here is our first apron style for Winter 2011! Isn't she lovely? She reminds me of our Caroline apron from 2009. But, if possible I like this fabric combination even more!

You know there is a funny story here. We asked Christina of Christina Shippey Photography to come over to shoot our new products. And, what do you guess happened? I grabbed the child's size apron as I ran out the door. Well, it turned out OK because as you can see, it fits! We will be taking an adult size this weekend for the official collages - never fear.

Now comes the point! We need your help to name her. This is our favorite contest, where you submit your name suggestions in the comments of this post or on the facebook post! :)

Suggestions accepted through November 24th (Happy Thanksgiving!). Winner will receive a 50 percent off coupon good for one item in our shop!

Tuesday, November 1, 2011

Tasty Tuesday: Roasted Butternut Squash Soup

As some of you may have seen on facebook, I made a soup in honor of Fall last weekend. It was an experiment in pre-preparing specific staples that can be used to make a variety of meals. Unfortunately, I can't remember the name of this technique, but is that really terribly surprising??

I adapted a recipe from Whole Living magazine (I started receiving it after my first triathlon - gee I hope they aren't charging my credit card!). And, I combined that with another recipe that I had seen a couple of years ago because I had a couple of additional ingredients that I wanted to use out of the fridge. Here is the original recipe from WL - it is way healthier than the one to follow.



Ingredients:
1 1/2 c. roasted butternut squash (ahead of time)
1 c. blanched cauliflower (ahead of time)
2 apples (cored and thickly sliced)
1 14 oz can of low sodium chiken broth
1 c. heavy whipping cream
3 tbsp carmelized onion jam
2 c. shredded sharp cheddar
2 tbsp butter
2 tbsp flour
2 oz bacon (cooked ahead of time)
1/2 tsp sage

In a wide sauce pan, melt butter and add apples. Cook down 5 min.
Add flour and coat apples. Cook 2 min.
Add roasted butternut squash, blanched cauliflower, and carmelized onion jam. Cook 2 min.
Add chicken broth. Stir and simmer 5 minutes.
Add heavy cream. Stir and simmer.
Melt in the shredded cheddar.
Season with sage.

In batches, blend soup in a blender until smooth.

I served this soup with a take and bake multigrain bread and it was wonderful! We had enough left over for another meal later in the week! :)