(Town Crier photo/Revis Blaylock)
Kristie is a Monette native, the daughter of Bob and Doris Blankenship. She has one sister, Missi Miller. Both her parents were raised in Monette. Her grandparents were early settlers of the area.
She was raised in town but had no trouble adjusting to the country where the Wildy's make their home on the family farm where Justin grew up. He farms with his dad, David Wildy.
Kristie said they started dating when they were in junior high school. She graduated from Buffalo Island Central High School in 1991 and Arkansas State University in 1996. The couple married between their sophomore and junior years at ASU. The Wildys recently celebrated 11 years of marriage.
They both earned degrees in agriculture. Kristie holds an ag business degree. She worked in the office on the family farm until they started their family.
"I have been fortunate to be able to stay home with the children," Kristie said.
They recently moved into their new home (next door to their first home).
"We began to talk about building a larger house someday because we were outgrowing our house," Kristie said. "Then we decided to go ahead and build it while the kids are young and we can all enjoy it."
She said she found several plans she liked and took them to the Roger Davis, the builder, and he put it all together.
Mr. and Mrs. Wildy both loved and participated in sports growing up. Their children are following in their footsteps and keep them busy as Blaire plays on the 8-under softball team and Blaine plays tee-ball.
The family also is BIC fans and supports the basketball team during the season. Justin's younger brother plays on the BIC team and they make all the games they can.
They are members of the Leachville Methodist Church. Kristie helps in the children's department and in Bible School each year. She is preparing for Bible School that will start next week.
The Wildys are also active in Farm Bureau. Kristie serves on the Farm Bureau Women's Committee and Justin servings on the Farm Bureau Board.
In between the ball seasons and harvest seasons, the family enjoys time together at Lake Norfork.
One of her hobbies is scrapbooking. She enjoys keeping records of their activities. She hopes the scrapbooks she is creating now will be keepsakes forever.
She is sharing some of her favorite recipes but admits during the balls season their menu consists of a lot of hot dogs and nachos from the concession stands.
Red Velvet Cake
1/2 cup vegetable shortening
2-1/2 cup flour
2 tsp. cocoa
1 tsp. vanilla
1-1/2 cup sugar
1 bottle red food coloring
1 tsp. salt
1 cup buttermilk
1 tsp. baking soda in 1 Tbsp. vinegar
Be sure to put soda in vinegar before mixing rest of ingredients. Cream shortening and sugar. Add eggs. Beat well. Sift flour, salt and cocoa together. Add buttermilk. Beat all together. Bake 30 minutes at 350 degrees in two 9-inch greased round pans.
1 cup milk
1-1/4 cup sugar
1/4 cup flour
3/4 cup shortening
1 tsp. vanilla
Combine milk and flour and cook until thick, stirring constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff.
1 white cake mix
1 Tbsp. flour
1 pkg. strawberry gelatin
1/2 cup oil
1/2 cup water
1/2 cup sweetened strawberries
Mix all ingredients together saving eggs for last and add them one at a time.
Pour batter in 2-9-inch round pans and bake on 350 degrees for 25-30 minutes.
1 box powdered sugar
1/2 stick butter (softened)
1/2 cup strawberries.
Mix, then frost cooled cakes.
Green Bean Bundles
6-8 cans whole green beans
1 pkg. bacon
1 cup brown sugar
1 cup melted butter
1/2 tsp. garlic salt
Dash of Worchester sauce
Bundle 6-8 beans together, wrap bacon around and fasten with a toothpick. Layer bundles in a 13x9 inch baking dish. Mix sugar, butter, garlic salt and sauce together. Pour over beans, cover and refrigerate overnight. Bake at 350 degrees for 30 minutes. Leave covered for first 15 minutes and uncover last 15 minutes.
Banana Slush Punch
4 cups sugar
6 cups water
5 bananas (mashed)
1 6 oz. can frozen lemonade concentrate
1 6 oz. can frozen orange juice
1 46 oz. can pineapple juice
2 bottles of Ginger Ale
Boil water and sugar for three minutes and cool. Mush or blend bananas and add to cooled sugar water. (If water is not cool, it will turn bananas dark.) Dilute frozen juices as directed on can. Mix first five ingredients and freeze. Set out 1-2 hours before serving. Place in punch bowl. Pour Ginger Ale over at serving time. Punch should be served slushy. May be made several days ahead of time.
Serves 50 4-ounce cups.