Nov 24 2010

Giving Thanks Sale!

Where will you be the day after Thanksgiving? If the thought of fighting crowds, parking lots and sale sections is just too overwhelming for you, join the ladies at Bella Vita for our annual Giving Thanks Sale.

  • Friday, November 26 we're open early from 9am-6p
  • 25% off all Christmas decor
  • 15% off of most everything else!
  • In-store only. However, there is currently FREE SHIPPING on orders over $100.

We'll continue to "give thanks" all weekend long, so stop by on Saturday and Sunday during our regular holiday hours to continue the savings.

- The Girls at Bella Vita

Bella Vita Holiday Hours Reminder

Monday- Saturday 10am-6pm
Sunday 1-5pm
* Please note that on Friday, November 26 we will be open at 9am.

Posted by Stephanie Singley | Permalink

Nov 21 2010

What's for Dinner?

The Thanksgiving menu is pretty standard- Turkey, dressing, potatoes and pumpkin pie to top it off. And while that's great, and something we all look forward too every year, it doesn't hurt to mix things up a little bit.

We're not asking you to swap turkey for steak or pumpkin pie for strawberry tarts- we wouldn't dare! We are however, suggesting y'all express a little creativity where the side dishes are concerned. Finding new recipes can be a nerve-racking task the week before Thanksgiving, so us BV Girls decided to pool our ideas and fill you in on our favorite side dishes. We kept the Thanksgiving staples in mind so each of our favorite side dishes would work with your existing menu.

Cari- Green Bean Bundles

Green Bean Bundles
5 slices bacon
1/2 lb fresh green beans
4 Tbsp. butter
4 Tbsp. Brown Sugar
1 Tbsp. Soy sauce
1 tsp. Worcestershire Sauce
Preheat oven to 375 degrees.  Cover 9x13 pan with foil and butter it lightly.  In a skillet, cook bacon until partially done.  Cut each piece of bacon in half and set aside.  Cook beans for 2 minutes.  Drain and rinse in cold water.  In a saucepan, melt butter over medium heat.  Add sugar, soy sauce and Worcestershire sauce.  Cook for 1 minute.  Remove from heat.  Make bundles of 4-5 beans and wrap with bacon.  Place bundles in baking pan, drizzle sauce over and bake 20 minutes until bacon is completely done (to your liking).

Megan- Carrot Soufflé

Carrot Souffle
1 pound carrots, coarsely chopped
1/2 cup butter
1 tsp. vanilla
3 eggs
3 Tbsp. flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar

Preheat oven to 350°F (180°C). Butter a casserole dish and set aside.

Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain the carrots and return them to the pot.  Add butter, vanilla, and eggs and mash them thoroughly.  In a separate bowl, whisk together flour, baking powder, salt and sugar.  Stir dry ingredients into the carrot mixture and combine until the mixture is smooth, then transfer to the prepared casserole dish.  Bake for 45 minutes.

Stephanie- Sweet Potato Casserole

3 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/3 cup milk
1 tsp. vanilla
1/2 cup butter

1 cup brown sugar
1 cup chopped nuts
1/3 cup flour
1/3 cup melted butter

Add eggs, sugar, vanilla, butter and milk to mashed potatoes. Mix well. Pour into greased shallow baking dish. Combine topping ingredients in separate bowl and sprinkle on top of potato mixture. Bake at 350 degrees for 25-30 minutes.

Jennifer- Scalloped Potatoes

Scalloped Potato
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 tsp. ground nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake uncovered for 45 minutes. Sprinkle with Parmesan and broil until cheese browns, about 5 minutes.

Cheryl- Cranberry Salad

Cranberry Salad
1 can crushed pineapple, undrained
1 pkg. (8-serving size)  raspberry flavor jello
1 can whole berry cranberry sauce
1 medium  apple, chopped
2/3 cup chopped walnuts
Shaved almonds for top

Drain pineapple, reserving liquid in  liquid measuring cup.  Add enough cold water to reserved liquid to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add gelatin; stir at least 2 min. until completely dissolved. Add cranberry sauce; stir until well blended. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites.)

Once thickened, stir in remaining pineapple, the apples and walnuts; stir gently until well blended. Pour into medium serving bowl and top with almonds. Refrigerate 4 hours or until firm. Store leftover gelatin in refrigerator. 

Laurie- Cranberry Orange Sauce

3 cups fresh cranberries
1 cup sugar
1 tablespoon minced peeled fresh ginger
1 navel orange, peeled and cut into segments or chunks

Cook cranberries, sugar, and ginger in a medium saucepan over medium-high heat, stirring occasionally, until cranberries begin to burst (about 7 minutes).
Add 1 cup water; simmer until thickened (about 4 minutes). Remove from heat; stir in orange. Let cool completely. Cranberry sauce can be refrigerated in an airtight container up to 1 week. Makes approx. 3 cups.

So, what's on your menu this year? Anything out of the ordinary? Whatever it is you serve, the Girls at Bella Vita wish you a fun, family-filled Thanksgiving!

- The Girls at Bella Vita

Posted by Stephanie Singley | Permalink

Thanksgiving is right around the corner which means so is the prep work: clean house, prepare menu, groceries bought, guest list drawn up, etc., etc., etc.! It's no wonder we save the centerpiece and table decor until the last minute; it's the farthest thing on our mind when more pressing matters are at hand.

To save you the trouble of coming up with a quick, last minute centerpiece on your own, we scoured high and low until we found some of our favorites. They can all be done at the eleventh hour, with basic supplies you have on hand...or just around the corner!

The Pumpkin Tree- Grab some twigs from the backyard and get to work! The bird seed packs down to hold the twigs in place, while fishing line easily suspends the little pumpkins. The BV Girls love how simple this idea is, but it's still so fun and festive.

Harvest Candle- After your done with the centerpiece, transfer it to a coffee table, sideboard or similar piece to display in your home. It's rich fall colors are perfect all season long.

Back to Basics- a quick trip to your local craft store and you'll find jars and wheat. How much simpler can you get!! This centerpiece is perfect for those that like to keep things simple and minimal.

Oil Samplers- Sometimes there just isn't room on the table for your delicious food and a clever, crafty centerpiece. In that case, use your centerpiece spot to hold elegant glass jars filled with herb-infused olive oil and a sampling of breads. Guests will love trying all the different oils, and the glass jars and earthy colors will look beautiful center stage.

There you have it! Now the only decision left is which one to use. Let us know what you chose...we always love to hear about your ideas and inspirations.

- The Girls at Bella Vita

Posted by Stephanie Singley | Permalink


Hi, my name is Stephanie. Like you, I love all things beautiful. The word. The life. The way it makes your soul feel warm and cozy. So curl up with the Girls at Bella Vita as we share our lives with you- our families and friends, our inspirations and ideas, our homes and nests- quite simply, our take on creating a beautiful life.
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