Dear Presidents,
Due to the interest shown by the increased attendance at the open baptism sessions, we have determined to open an additional session. This additional session will be on Friday mornings from 6:30am to 8:00am and will start on December 4, 2009. Please note that we have also extended the beginning of the Wednesday afternoon session an additional 30 minutes.
With this addition, the open baptistry times are as follows:
Wednesday Morning — 6:30am to 8:00am
Wednesday Afternoon — 3:00pm to 5:00pm
Thursday Morning — 6:30am to 8:00am
Friday Morning — 6:30am to 8:00am
Please inform all in your stake who might have an interest in this information.
We are excited that so many youth and young adults are embracing the opportunity to be in the temple and look forward to serving them. May the Lord continue to bless you in your most sacred calling.
The Boise Temple Presidency
Wednesday, December 9, 2009
Wednesday, November 18, 2009
Recipe from Noelle Mower
Pumpkin Crème Pies
These are kind of like Oatmeal Crème Pies. They are perfect for this time of year and are DELICIOUS! You could make them and give some away to your neighbors and count it as hours of service!
Creme Pies
• 3 cups All-purpose Flour
• 1 cup Brown Sugar
• 1 cup Sugar
• 1 can Pumpkin (15 Oz.)
• 1 cup Unsweetened Applesauce
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Salt
Cream Cheese Filling
• 1 package Cream Cheese Softened (8 Oz.)
• ½ stick Unsalted Butter, Room Temperature
• 3 ½ cups Powdered Sugar
• ½ teaspoon Vanilla Extract
Preparation Instructions
Preheat oven to 350 degrees.
Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, and vanilla. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.
Message from Ethney
Hello Sisters!
This month we are also lucky to have our Stake Fill the Temple on Nov 20 & 21st. This is where everyone in the stake that is able tries to attend the various temple works as much and as often as they are able. This is a great opportunity to do initiatory work, sealings and baptisms to tag along with the usual session. There is no better way to be a disciple of Christ than to serve those who are anxiously awaiting for their temple work to be done.
These past 2 years, Mike & I have had the opportunity to work on my 7th great aunt & uncles family. We started each of them just after they had their baptisms done by my cousins. It was amazing to have us each going to the temple with another name, to do their initiatory work, then their endowments and then to seal them all together as a family at our last Fill the Temple. It was such a special time and brought a bit more meaning to each temple visit. As we continue to look for opportunities to serve those close to us and in our communities during our 12 Hours of Service, I would like to quote President Monson from his What Have I Done for Someone Today? given in October's General Conference. He says, "The Savior taught His disciples, "For whosoever will save his life shall lose it: but whosoever will lose his life for my sake, the same shall save it." Pres. Monson goes on to say, "I believe the Savior is telling us that unless we lose ourselves in service to others, there is little purpose to our own lives." I hope as we come to next week and the 20 & 21st we will remember how much purpose service brings to our lives and make our best effort to do all that we can. I have a testimony of attending the temple often and regularly, I know Heavenly Father is no near to me and speaks to my mind and heart. As I serve his children, he blesses me with answers to concerns or questions. I am grateful to have a temple so close. I say this in the Name of My Savior, Jesus Christ, Amen
This month we are also lucky to have our Stake Fill the Temple on Nov 20 & 21st. This is where everyone in the stake that is able tries to attend the various temple works as much and as often as they are able. This is a great opportunity to do initiatory work, sealings and baptisms to tag along with the usual session. There is no better way to be a disciple of Christ than to serve those who are anxiously awaiting for their temple work to be done.
These past 2 years, Mike & I have had the opportunity to work on my 7th great aunt & uncles family. We started each of them just after they had their baptisms done by my cousins. It was amazing to have us each going to the temple with another name, to do their initiatory work, then their endowments and then to seal them all together as a family at our last Fill the Temple. It was such a special time and brought a bit more meaning to each temple visit. As we continue to look for opportunities to serve those close to us and in our communities during our 12 Hours of Service, I would like to quote President Monson from his What Have I Done for Someone Today? given in October's General Conference. He says, "The Savior taught His disciples, "For whosoever will save his life shall lose it: but whosoever will lose his life for my sake, the same shall save it." Pres. Monson goes on to say, "I believe the Savior is telling us that unless we lose ourselves in service to others, there is little purpose to our own lives." I hope as we come to next week and the 20 & 21st we will remember how much purpose service brings to our lives and make our best effort to do all that we can. I have a testimony of attending the temple often and regularly, I know Heavenly Father is no near to me and speaks to my mind and heart. As I serve his children, he blesses me with answers to concerns or questions. I am grateful to have a temple so close. I say this in the Name of My Savior, Jesus Christ, Amen
Volunteer Opportunities
Dear volunteers,
We have some MARVELOUS opportunities for you!
FOOD PROCESSING
APPLESAUCE - We will be canning applesauce Wednesday, December 9th and Thursday, December 17th, in three shifts per day, with at least 20 volunteers per shift. 36,000 pounds of Granny Smith apples donated by a California orchard, along with a donation from Amalgamated Sugar, and a generous donation of cans, lids and facility by the LDS church will allow us to can applesauce in great quantities. But we need you!
Each shift will begin with a 30-minute orientation. Volunteers will then suit up in aprons, hair & beard nets, gloves and earplugs. Some will help cut the blossom end out of the apples, and others will help fill the kettles and cans and tend the equipment. Stools are available for those who have trouble standing for a long time.
This all takes place at the LDS Garden City Cannery, 604 E. 46th St. Garden City 83714. Volunteers should be age 16+. Photography is only allowed outside the building, smoking is only allowed in a designated smoking area north of the parking
Please let me know what shift(s) will work for you: 9:00 am-1:00 pm, 12:30-4:30 pm and 4:00-8:00 pm.
POWDERED MILK - If those shifts don’t work for you, or you would like something a little different, a new and very flexible volunteer opportunity is now available – also at the Cannery - repacking powdered milk in the dry-pack canning area at the same facility; funding has been made available to pack 90,000 pounds - about 20,000 cans. It can be during the cannery shifts above or during regular dry-pack hours. You choose your hours. Here’s what the cannery manager says:
“Our dry pack hours are Mon and Fri 9 to 3. Tues, Wed, Thurs 9 to 6. Sat 9 to 12. We also can schedule appointments for Tues, Wed, or Thurs 6 to 8 pm. People are free to walk in anytime during those hours to do dry pack canning. The maximum we can handle is 12 people at a given time. There are no set shift times. As of today we only have three groups with reservations between now and Dec. 18th: Sat Nov 21, Tues pm Dec 1, and Thurs pm Dec 3 have been reserved. “
If you want to come in the evening, contact the cannery directly to make sure there’s room, as there are sometimes groups that schedule: 208-375-7893. If you’d like to come during the day, grab a friend or two and come on down. They said it’s usually pretty slow. Just tell them when you call or visit that you want to repack for the Foodbank. They’ll show you just what to do.
WAREHOUSE – Individuals and smaller groups up to 20-25 people are welcome to help sort or repack donated food. Afternoon shifts are available 3:30-5:30 on the following days as of this writing: 3, 4, 8, 9, 10, 16, 17, 29, 30, 31. This information is subject to change. All our December evenings and weekends are full. All of November is full. While we don’t serve holiday meals, many of our 227 partner agencies do so. You are welcome to contact the pantries listed on our website. Here’s the list of Treasure Valley pantries: http://www.idahofoodbank.org/PDF%20Files/Treasure-Valley-Pantry-List.pdf
EVENTS
HYMNS OF THANKSGIVING – This lovely event, a moving celebration of the Thanksgiving holiday, is coming up Sunday, November 22 at 7:30 pm in the Qwest Arena. No tickets are required, thanks to sponsors. Everyone is invited. Guests will be invited to make a monetary donation to the Foodbank, and many of them do. We will need some volunteers to assist in distributing programs before the event and collecting donations afterward. It’s very easy to do, especially if you are planning to go anyway. Plan on being there at 6:15 pm (doors open at 6:30) and staying until about 9:30 or 10pm. Volunteers should dress as ambassadors of the Foodbank, business casual or better.
EMPTY BOWLS – all the bowls are about in, thanks to generous volunteers and donors - and we are gearing up for the best Empty Bowls event ever! Plan to come down to the Boise Centre on the Grove to check out the thousands of bowls (buy!) Our volunteer schedule is filled at this time, but there will be hot soup and bowls aplenty 11 am – 5 pm.
SANTA SORT will not be held this year. Since it came at such a busy, stressful time, and required a lot of staff, we decided to retire it in favor of opening up weekday afternoon shifts, which have proved very successful in getting work done!
Cindy Hale
Coordinator of Volunteer Services
3562 South TK Ave.
PO Box 5601
Boise, Idaho 83705
PH: (208) 336-9643 ext. 236
FX: (208) 336-9692
http://ifbvol.wordpress.com/
Check out volunteer opportunities
TIF_25thLogo_EmailSig
We have some MARVELOUS opportunities for you!
FOOD PROCESSING
APPLESAUCE - We will be canning applesauce Wednesday, December 9th and Thursday, December 17th, in three shifts per day, with at least 20 volunteers per shift. 36,000 pounds of Granny Smith apples donated by a California orchard, along with a donation from Amalgamated Sugar, and a generous donation of cans, lids and facility by the LDS church will allow us to can applesauce in great quantities. But we need you!
Each shift will begin with a 30-minute orientation. Volunteers will then suit up in aprons, hair & beard nets, gloves and earplugs. Some will help cut the blossom end out of the apples, and others will help fill the kettles and cans and tend the equipment. Stools are available for those who have trouble standing for a long time.
This all takes place at the LDS Garden City Cannery, 604 E. 46th St. Garden City 83714. Volunteers should be age 16+. Photography is only allowed outside the building, smoking is only allowed in a designated smoking area north of the parking
Please let me know what shift(s) will work for you: 9:00 am-1:00 pm, 12:30-4:30 pm and 4:00-8:00 pm.
POWDERED MILK - If those shifts don’t work for you, or you would like something a little different, a new and very flexible volunteer opportunity is now available – also at the Cannery - repacking powdered milk in the dry-pack canning area at the same facility; funding has been made available to pack 90,000 pounds - about 20,000 cans. It can be during the cannery shifts above or during regular dry-pack hours. You choose your hours. Here’s what the cannery manager says:
“Our dry pack hours are Mon and Fri 9 to 3. Tues, Wed, Thurs 9 to 6. Sat 9 to 12. We also can schedule appointments for Tues, Wed, or Thurs 6 to 8 pm. People are free to walk in anytime during those hours to do dry pack canning. The maximum we can handle is 12 people at a given time. There are no set shift times. As of today we only have three groups with reservations between now and Dec. 18th: Sat Nov 21, Tues pm Dec 1, and Thurs pm Dec 3 have been reserved. “
If you want to come in the evening, contact the cannery directly to make sure there’s room, as there are sometimes groups that schedule: 208-375-7893. If you’d like to come during the day, grab a friend or two and come on down. They said it’s usually pretty slow. Just tell them when you call or visit that you want to repack for the Foodbank. They’ll show you just what to do.
WAREHOUSE – Individuals and smaller groups up to 20-25 people are welcome to help sort or repack donated food. Afternoon shifts are available 3:30-5:30 on the following days as of this writing: 3, 4, 8, 9, 10, 16, 17, 29, 30, 31. This information is subject to change. All our December evenings and weekends are full. All of November is full. While we don’t serve holiday meals, many of our 227 partner agencies do so. You are welcome to contact the pantries listed on our website. Here’s the list of Treasure Valley pantries: http://www.idahofoodbank.org/PDF%20Files/Treasure-Valley-Pantry-List.pdf
EVENTS
HYMNS OF THANKSGIVING – This lovely event, a moving celebration of the Thanksgiving holiday, is coming up Sunday, November 22 at 7:30 pm in the Qwest Arena. No tickets are required, thanks to sponsors. Everyone is invited. Guests will be invited to make a monetary donation to the Foodbank, and many of them do. We will need some volunteers to assist in distributing programs before the event and collecting donations afterward. It’s very easy to do, especially if you are planning to go anyway. Plan on being there at 6:15 pm (doors open at 6:30) and staying until about 9:30 or 10pm. Volunteers should dress as ambassadors of the Foodbank, business casual or better.
EMPTY BOWLS – all the bowls are about in, thanks to generous volunteers and donors - and we are gearing up for the best Empty Bowls event ever! Plan to come down to the Boise Centre on the Grove to check out the thousands of bowls (buy!) Our volunteer schedule is filled at this time, but there will be hot soup and bowls aplenty 11 am – 5 pm.
SANTA SORT will not be held this year. Since it came at such a busy, stressful time, and required a lot of staff, we decided to retire it in favor of opening up weekday afternoon shifts, which have proved very successful in getting work done!
Cindy Hale
Coordinator of Volunteer Services
3562 South TK Ave.
PO Box 5601
Boise, Idaho 83705
PH: (208) 336-9643 ext. 236
FX: (208) 336-9692
http://ifbvol.wordpress.com/
Check out volunteer opportunities
TIF_25thLogo_EmailSig
Service Opportunities
Dear Sisters,
I just thought this might be helpful to our relief society as we embark on our service challenge. The website is a government website that is very helpful in locating ways to serve in the community. It is super user friendly. All you have to do is type in your location and interests and it will search for a match.
http://www.serve.gov/
Here are some ideas I found by typing in "women" + my zip code:
Women on the Run
coaching and cheering on lead girls through work outs and being healthy and building self esteem. I think this would be great for our sports and fitness savvy sisters,
http://volunteer.united-e-way.org/uwtv/org/opp/1932341.html
Boise Rescue Mission
I personally really want to help out with the City Light Home for Women and Children. I am going to email the coordinators and perhaps we can arrange something for a group of us sisters to do. The receptionist said they are super swamped this time of year though, so I'm not sure if we'd be able to be fit in during our goal time frame but I am still going to contact them and see. PLEASE NOTE: the contact info on the webpage is outdated. The number reaches a receptionist but to contact the coordinators you need to go to boiserm.org and click on the "get involved" tab.
http://www.idealist.org/if/i/en/av/VolunteerOpportunity/92600-243/c
Personal Shopper for Interviews
This is more of a long term commitment and is during the day in the middle of the week so I know a lot of us wouldn't be able to do it. But I think it would be very rewarding if there was a sister who could! Its helping women shop, do hair and makeup and prepare for interviews.
http://volunteer.united-e-way.org/uwtv/org/opp/13159885.html
Donating Laundry Needs to Emergency Housing Shelter
http://volunteer.united-e-way.org/uwtv/org/opp/10235094360.html
I thought this is something we could definitely do as a relief society. I personally coupon shop and have recently purchased TONS of extra laundry stuff for long term storage but I think this would be a very good cause to use it for. It would be very doable project for us as a RS to each bring one or two items and then I would be willing to handle the delivery of it. This would be an easy way for sisters to get our service hours in.
Just a few ideas. I hope I'm not overstepping my boundaries here, just wanted to help out! :)
Also, if you wanted to you could add my blog address to the RS Blog: samandlivi.blogspot.com
Thanks,
Livi :)
I just thought this might be helpful to our relief society as we embark on our service challenge. The website is a government website that is very helpful in locating ways to serve in the community. It is super user friendly. All you have to do is type in your location and interests and it will search for a match.
http://www.serve.gov/
Here are some ideas I found by typing in "women" + my zip code:
Women on the Run
coaching and cheering on lead girls through work outs and being healthy and building self esteem. I think this would be great for our sports and fitness savvy sisters,
http://volunteer.united-e-way.org/uwtv/org/opp/1932341.html
Boise Rescue Mission
I personally really want to help out with the City Light Home for Women and Children. I am going to email the coordinators and perhaps we can arrange something for a group of us sisters to do. The receptionist said they are super swamped this time of year though, so I'm not sure if we'd be able to be fit in during our goal time frame but I am still going to contact them and see. PLEASE NOTE: the contact info on the webpage is outdated. The number reaches a receptionist but to contact the coordinators you need to go to boiserm.org and click on the "get involved" tab.
http://www.idealist.org/if/i/en/av/VolunteerOpportunity/92600-243/c
Personal Shopper for Interviews
This is more of a long term commitment and is during the day in the middle of the week so I know a lot of us wouldn't be able to do it. But I think it would be very rewarding if there was a sister who could! Its helping women shop, do hair and makeup and prepare for interviews.
http://volunteer.united-e-way.org/uwtv/org/opp/13159885.html
Donating Laundry Needs to Emergency Housing Shelter
http://volunteer.united-e-way.org/uwtv/org/opp/10235094360.html
I thought this is something we could definitely do as a relief society. I personally coupon shop and have recently purchased TONS of extra laundry stuff for long term storage but I think this would be a very good cause to use it for. It would be very doable project for us as a RS to each bring one or two items and then I would be willing to handle the delivery of it. This would be an easy way for sisters to get our service hours in.
Just a few ideas. I hope I'm not overstepping my boundaries here, just wanted to help out! :)
Also, if you wanted to you could add my blog address to the RS Blog: samandlivi.blogspot.com
Thanks,
Livi :)
Opportunities for Service
Opportunities for Service
This week I have been researching opportunities in our community that you sisters might like to get involved in. As I looked I found things that actually made me think of specific sisters in our ward who would be good fits for these services. One of the goals we have is to make service a habit and getting involved with an organization that provides a service related to your career field or one of your hobbies is a great way to do that. Volunteer service looks great on a resume, for internship applications and for for future jobs. It is one of the reasons I was successful in getting into graduate school. So that is a perk, however, when you choose a service opportunity that is related to an area of interest you already have, the service can be even more enjoyable.
United Way in the treasure valley has lots of service opportunities, fitting a variety of schedules. Click here to check it out. You just punch in your zip code and it will bring up opportunities in your area. These range from needs for bilingual musicians to people needed to tear down computers.
Another great service opportunity is with the Special Olympics. I will be getting involved in the organization this fall. This is their website. You need to fill out the volunteer application and they will email you back really quickly and let you know how to proceed.
Other organizations I have been involved with and had good experiences with are the Garden City Community Clinic (a free health clinic for the poor and uninsured), the Girl Scouts Visions Program (providing mentoring to 4th and 5th grade girls at low-income elementary schools--email Brooke Green bgreen@girlscouts-ssc.org to see how you can help), and the VA Hospital (lots of opportunities here from transporting patients to helping out in the ER).
Whatever route you take, make an effort to get involved and make a difference for someone else. Remember that time spent on your calling, serving family and friends and doing your visiting teaching counts too. How ever you do it, just get busy serving!!!
Love,
Michelle
This week I have been researching opportunities in our community that you sisters might like to get involved in. As I looked I found things that actually made me think of specific sisters in our ward who would be good fits for these services. One of the goals we have is to make service a habit and getting involved with an organization that provides a service related to your career field or one of your hobbies is a great way to do that. Volunteer service looks great on a resume, for internship applications and for for future jobs. It is one of the reasons I was successful in getting into graduate school. So that is a perk, however, when you choose a service opportunity that is related to an area of interest you already have, the service can be even more enjoyable.
United Way in the treasure valley has lots of service opportunities, fitting a variety of schedules. Click here to check it out. You just punch in your zip code and it will bring up opportunities in your area. These range from needs for bilingual musicians to people needed to tear down computers.
Another great service opportunity is with the Special Olympics. I will be getting involved in the organization this fall. This is their website. You need to fill out the volunteer application and they will email you back really quickly and let you know how to proceed.
Other organizations I have been involved with and had good experiences with are the Garden City Community Clinic (a free health clinic for the poor and uninsured), the Girl Scouts Visions Program (providing mentoring to 4th and 5th grade girls at low-income elementary schools--email Brooke Green bgreen@girlscouts-ssc.org to see how you can help), and the VA Hospital (lots of opportunities here from transporting patients to helping out in the ER).
Whatever route you take, make an effort to get involved and make a difference for someone else. Remember that time spent on your calling, serving family and friends and doing your visiting teaching counts too. How ever you do it, just get busy serving!!!
Love,
Michelle
Wednesday, November 4, 2009
Updates
Hello Everyone!! Make sure you check out the announcements above and the three new posts below!
Thanks
Laura
Thanks
Laura
Updates
Hello Everyone!! Make sure you check out the announcements above and the three new posts below!
Thanks
Laura
Thanks
Laura
A Call For Pictures!!!
Hello!!
The activities committee will be putting together an end-of-year slide show of all the events that we've had in our ward for the past year. It doesn't necessarily have to be specifically pictures from the ward activities hosted by the activities committee, but they can be pictures from RS, EQ, or other eventful activities we had as a ward. If you could please email them to myself or a member in the activities committee by the NOVEMBER 30th it would be very greatly appreciated! If you are unable to email the pictures and you either have a blog or a website we can copy pictures from, do let us know as well. I can also bring my laptop to church or school for those who find it easier to download the pictures directly to our laptop.
We will occasionally send out reminder emails regarding this matter. Please let us know if you have any questions or concerns. Have an awesome week!!
Take care,
BIU 4th Ward Activities Committee
The activities committee will be putting together an end-of-year slide show of all the events that we've had in our ward for the past year. It doesn't necessarily have to be specifically pictures from the ward activities hosted by the activities committee, but they can be pictures from RS, EQ, or other eventful activities we had as a ward. If you could please email them to myself or a member in the activities committee by the NOVEMBER 30th it would be very greatly appreciated! If you are unable to email the pictures and you either have a blog or a website we can copy pictures from, do let us know as well. I can also bring my laptop to church or school for those who find it easier to download the pictures directly to our laptop.
We will occasionally send out reminder emails regarding this matter. Please let us know if you have any questions or concerns. Have an awesome week!!
Take care,
BIU 4th Ward Activities Committee
A Message from the RS Presidency
Tune into Christ
Join us in our challenge to tune into Christ in preparation for the Christmas season during November and December. Our challenge to you and ourselves is to identify our distractions that keep us from doing the things that are most important and reduce the time we are spending on those distractions or eliminate them from our lives.
To help us track our progress we have extended the challenge for every RS sister to do 12 hours of service during the months of November and December. We will be helping you come up with opportunities to do service throughout the time period, but we also want you to focus on temple service, visiting teaching and serving your family, friends and neighbors. Service in the church doing your calling counts too!
Each week we will pass around a clip board where you can mark your number of hours of service for that week so keep track and be ready to mark every Sunday. We have about 75 sisters in our RS so that mean we need 900 hours of service to reach our goal. 12 hours is the minimum that we are asking you to do so please go above and beyond if at all possible.
As a part of this challenge we are using the talk by President Monson "What have I done for someone today?", so please study this talk and share it with those you visit.
Good luck and happy serving!!!
Your RS Presidency,
Michelle, Ethney, Noelle and Jessica
Join us in our challenge to tune into Christ in preparation for the Christmas season during November and December. Our challenge to you and ourselves is to identify our distractions that keep us from doing the things that are most important and reduce the time we are spending on those distractions or eliminate them from our lives.
To help us track our progress we have extended the challenge for every RS sister to do 12 hours of service during the months of November and December. We will be helping you come up with opportunities to do service throughout the time period, but we also want you to focus on temple service, visiting teaching and serving your family, friends and neighbors. Service in the church doing your calling counts too!
Each week we will pass around a clip board where you can mark your number of hours of service for that week so keep track and be ready to mark every Sunday. We have about 75 sisters in our RS so that mean we need 900 hours of service to reach our goal. 12 hours is the minimum that we are asking you to do so please go above and beyond if at all possible.
As a part of this challenge we are using the talk by President Monson "What have I done for someone today?", so please study this talk and share it with those you visit.
Good luck and happy serving!!!
Your RS Presidency,
Michelle, Ethney, Noelle and Jessica
Message from Michelle
Wheat Grinder Available for Use at the Stake Center
We wanted to remind each of you that the stake has purchased a wheat grinder for anyone in the stake to use whenever the desire arises. It is kept in a box in the cupboards over by the sink in the stake building kitchen. Sister Sasser typed up instructions on how to use it. If you want to experiment with baking with wheat, or make any of the recipes Sister Renae Corn demonstrated awhile back, it is available anytime the building is open. Sister Smith said today there is also some wheat over there for your use. If you are unsure about it, or if you would like company, please contact anyone in the Stake Relief Society and we will be glad to help. We only ask that you take the time to clean it thoroughly after each use, so we don't have a problem with weevil.
Love,
Your Stake RS
We wanted to remind each of you that the stake has purchased a wheat grinder for anyone in the stake to use whenever the desire arises. It is kept in a box in the cupboards over by the sink in the stake building kitchen. Sister Sasser typed up instructions on how to use it. If you want to experiment with baking with wheat, or make any of the recipes Sister Renae Corn demonstrated awhile back, it is available anytime the building is open. Sister Smith said today there is also some wheat over there for your use. If you are unsure about it, or if you would like company, please contact anyone in the Stake Relief Society and we will be glad to help. We only ask that you take the time to clean it thoroughly after each use, so we don't have a problem with weevil.
Love,
Your Stake RS
Tuesday, September 29, 2009
October Provident Living Tips
October Provident Living Tips
Hi Sisters! This is Natalie Pooley. I am working on getting a monthly post with info and tips on Provident Living. I am not the most savvy person on this subject so if any of you have thoughts or ideas on budgeting, gardening, canning, sales, coupons, food storage, education, home decor, crafts, etc.... please send them my way so we can share them with the relief society!! You can email them to natty.poo17@yahoo.com. Thanks everyone!
October:
Tips On Saving Money At the Grocery Store (Rachel Ray Show)
*Make a plan or list- impulse buying costs you extra money!!
*Dedicate 1/2 hour a week to coupons! Find them online or in newspapers and magazines!
*Clip or print coupons and place them on your sun vizor in your car- that way you wont get to the store and realize they are sitting on your counter at home :( and they won't get misplaced!
* Don't buy things you aren't going to use just because you have a coupon- if you don't use it, you're wasting your money!
* Ask your store manager when their double coupon days are- most stores have them during the week and you can save twice as much!
**** Go to www.rachelrayshow.com/coupons/ to access a month of 20% off coupons to a HUGE list of stores including JoAnn Fabrics, Lenscrafters, Office Depot and more!! ****
Other Websites
www.coupons.com
www.couponmom.com
www.valpak.com
www.restaurant.com- Check frequently for promos where you can get $25 gift certificates to local restaurants of $1!
Hi Sisters! This is Natalie Pooley. I am working on getting a monthly post with info and tips on Provident Living. I am not the most savvy person on this subject so if any of you have thoughts or ideas on budgeting, gardening, canning, sales, coupons, food storage, education, home decor, crafts, etc.... please send them my way so we can share them with the relief society!! You can email them to natty.poo17@yahoo.com. Thanks everyone!
October:
Tips On Saving Money At the Grocery Store (Rachel Ray Show)
*Make a plan or list- impulse buying costs you extra money!!
*Dedicate 1/2 hour a week to coupons! Find them online or in newspapers and magazines!
*Clip or print coupons and place them on your sun vizor in your car- that way you wont get to the store and realize they are sitting on your counter at home :( and they won't get misplaced!
* Don't buy things you aren't going to use just because you have a coupon- if you don't use it, you're wasting your money!
* Ask your store manager when their double coupon days are- most stores have them during the week and you can save twice as much!
**** Go to www.rachelrayshow.com/coupons/ to access a month of 20% off coupons to a HUGE list of stores including JoAnn Fabrics, Lenscrafters, Office Depot and more!! ****
Other Websites
www.coupons.com
www.couponmom.com
www.valpak.com
www.restaurant.com- Check frequently for promos where you can get $25 gift certificates to local restaurants of $1!
Monday, August 3, 2009
Jackpot Casserole
Jackpot Casserole
From: Michelle Williams
1 lbs Ground beef, browned
1/2 cup Onion
1 can Tomato soup
1 1/2 cup Water
6 oz Noodles, medium-wide
2 tsp Salt
1 can Cream style corn
1 cup Cheddar cheese, grated
Procedures:
1 Brown the chopped meat and onions until meat is cooked.
2 Add the tomato soup, water and noodles.
3 Cook until noodles are tender, stirring occasionally.
4 Add the salt, corn and half of the cheese.
5 pour into a greased 2-quart casserole.
6 Sprinkle with the remaining cheese and bake at 350 °F for 45 minutes.
From: Michelle Williams
1 lbs Ground beef, browned
1/2 cup Onion
1 can Tomato soup
1 1/2 cup Water
6 oz Noodles, medium-wide
2 tsp Salt
1 can Cream style corn
1 cup Cheddar cheese, grated
Procedures:
1 Brown the chopped meat and onions until meat is cooked.
2 Add the tomato soup, water and noodles.
3 Cook until noodles are tender, stirring occasionally.
4 Add the salt, corn and half of the cheese.
5 pour into a greased 2-quart casserole.
6 Sprinkle with the remaining cheese and bake at 350 °F for 45 minutes.
Sunday, August 2, 2009
AUGUST THEME: Casserole Dishes
Thank you for everyone that submitted a recipe for July!
The theme for August is your favorite casserole type dishes (anything that you make in a casserole pan). If you can I would love it if everyone could email me 2 recipes for this month.
I am excited to collect even more recipes.
The theme for August is your favorite casserole type dishes (anything that you make in a casserole pan). If you can I would love it if everyone could email me 2 recipes for this month.
I am excited to collect even more recipes.
Shupeg Salsa
Shupeg Salsa
By: Ethney
Ingredients:
12-14 Roma tomatoes
1-2 Jalepenos
3 bunches of green onions
2 cans of shupeg corn
2 cans chopped Olives
1 bunch of cilantro
1 lime - juiced
salt & pepper to taste
1 small bottle of zesty italian dressing (can add less to keep it lower calories)
Chop or use food processor, mix all together, let sit for at least 3 hrs and serve with tortilla chips. Absolutely delish!
By: Ethney
Ingredients:
12-14 Roma tomatoes
1-2 Jalepenos
3 bunches of green onions
2 cans of shupeg corn
2 cans chopped Olives
1 bunch of cilantro
1 lime - juiced
salt & pepper to taste
1 small bottle of zesty italian dressing (can add less to keep it lower calories)
Chop or use food processor, mix all together, let sit for at least 3 hrs and serve with tortilla chips. Absolutely delish!
Thursday, July 23, 2009
Pasta Salad
Pasta Salad
1 package pasta, cooked (I use wheat pasta)
CHOP:
2 cucumbers
1 red onion
1/2 red pepper
3/4 C. celery
1 C. olives
DRESSING:
1 C. vinegar
1/2 C. olive oil
1/2 t accent
1 t salt
1 t pepper
1 C. sugar
2 t mustard
1 t garlic powder
Mix together in large bowl. (Best if it sits in fridge over night, so it can 'marinate')
1 package pasta, cooked (I use wheat pasta)
CHOP:
2 cucumbers
1 red onion
1/2 red pepper
3/4 C. celery
1 C. olives
DRESSING:
1 C. vinegar
1/2 C. olive oil
1/2 t accent
1 t salt
1 t pepper
1 C. sugar
2 t mustard
1 t garlic powder
Mix together in large bowl. (Best if it sits in fridge over night, so it can 'marinate')
Tuesday, July 21, 2009
Cherry Freeze Salad
CHERRY FREEZE SALAD
1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)
Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**
1 lg. can cherry pie filling
1 lg. can Eagle Brand milk
1 lg. can crushed pineapple, drained
8 oz. carton whipped topping
Chopped nuts, small
Marshmallows (optional)
Put cherry pie filling in a large mixing bowl and beat with mixer until cherries are mashed, add milk, pineapple, and whipped topping. Mix thoroughly and place into a 9 x 9 x 2 inch deep dish or freeze tray. Cover with plastic wrap or foil and put in freezer. This may be made ahead of time if you wish. **You must keep it cold**
Sunday, July 19, 2009
Carmel Corn Recipe
Carmel Corn Recipe
1 1/2 cups brown sugar
1 cup white corn syrup
3 cubes butter (don't substitute for margarine)
bring to a boil, (not too high) cook for 10 min or 250*
add 1 cup eagle sweetened condensed milk
1 tsp vanilla
1 1/2 cups brown sugar
1 cup white corn syrup
3 cubes butter (don't substitute for margarine)
bring to a boil, (not too high) cook for 10 min or 250*
add 1 cup eagle sweetened condensed milk
1 tsp vanilla
JULY'S THEME: DISHES FOR SUMMER BBQs
Hello Sisters!
I hope you are enjoying the blog. I have been slowly collecting recipes and would love to collect even more. I think it would be great to eventually be able to create a ward cookbook using all of the recipes we collect.
To help with collecting recipes I am going to assign each month with a certain type of recipe. Of course you can send me any recipes you come across that you want to share, but I want to encourage everyone to submit 1-2 recipes each month to get this cookbook going!
July's Theme is: Dishes for Summer BBQs (This is pretty broad, but we will get more specific next month)
**Think of any recipe/dish you make for the tons of BBQs we have in the summer time.**
I hope you are enjoying the blog. I have been slowly collecting recipes and would love to collect even more. I think it would be great to eventually be able to create a ward cookbook using all of the recipes we collect.
To help with collecting recipes I am going to assign each month with a certain type of recipe. Of course you can send me any recipes you come across that you want to share, but I want to encourage everyone to submit 1-2 recipes each month to get this cookbook going!
July's Theme is: Dishes for Summer BBQs (This is pretty broad, but we will get more specific next month)
**Think of any recipe/dish you make for the tons of BBQs we have in the summer time.**
Snicker Salad
Snicker Salad
Fruit (as much as you want)
Apples
Strawberries
Grapes
Pineapple
3-4 snickers candy bars
1 1/2 c whipped cream topping
Chop fruit and snickers bars into bit size pieces. Mix fruit, snickers and whipped cream together. Serve chilled. Yummy dessert for parties and summer BBQ's!
Fruit (as much as you want)
Apples
Strawberries
Grapes
Pineapple
3-4 snickers candy bars
1 1/2 c whipped cream topping
Chop fruit and snickers bars into bit size pieces. Mix fruit, snickers and whipped cream together. Serve chilled. Yummy dessert for parties and summer BBQ's!
Chocolate Triffle
Chocolate Trifle (the one I always make for our potlucks)
Ingredients:
1 box of chocolate cake or brownies mix
2 boxes of chocolate pudding
1-2 bowls of whipped cream
1 pkg of oreo cookies (or a cheaper brand of cookies)
Directions:
1. Bake your chocolate cake or brownies in an 8x10 pan.
2. While your cake or brownies are baking, prepare the pudding and put it in the fridge.
3. Have a bowl ready to put your trifle into.
4. Once your chocolate cake or brownies are baked and cooled down you will begin layering the ingredients in your bowl:
* Cut your cake or brownies into square figures. If you have a cake, you can cut the cake into square figures then slice that square into three pieces just so that you have more cake to use for the layering. You can also do the same to the brownies, but it may not have as many pieces as the cake.
* Put the first layer of cake or brownies at the bottom of the bowl.
* Then on top of the cake layer, spread the pudding over that layer.
* Next, put a layer of whipped cream on top of the pudding layer.
* Finally, crush some oreos on top of of the mixed layer of pudding and whipped cream.
* Continue the process till you get to the top of the bowl.
5. After you've done all the layers of the trifle, put in the fridge to set. I usually like to make them the night before but you can always prepare them for the same the day.
6. ENJOY your CHOCOLATE TRIFLE!!
** IF you don't like chocolate, you can always use white or yellow cake with vanilla or banana pudding with white oreo cookies instead of oreo chocolate cookies (or cheaper brand cookies). Usually with the banana pudding, I add in another layer of chopped bananas.
Ingredients:
1 box of chocolate cake or brownies mix
2 boxes of chocolate pudding
1-2 bowls of whipped cream
1 pkg of oreo cookies (or a cheaper brand of cookies)
Directions:
1. Bake your chocolate cake or brownies in an 8x10 pan.
2. While your cake or brownies are baking, prepare the pudding and put it in the fridge.
3. Have a bowl ready to put your trifle into.
4. Once your chocolate cake or brownies are baked and cooled down you will begin layering the ingredients in your bowl:
* Cut your cake or brownies into square figures. If you have a cake, you can cut the cake into square figures then slice that square into three pieces just so that you have more cake to use for the layering. You can also do the same to the brownies, but it may not have as many pieces as the cake.
* Put the first layer of cake or brownies at the bottom of the bowl.
* Then on top of the cake layer, spread the pudding over that layer.
* Next, put a layer of whipped cream on top of the pudding layer.
* Finally, crush some oreos on top of of the mixed layer of pudding and whipped cream.
* Continue the process till you get to the top of the bowl.
5. After you've done all the layers of the trifle, put in the fridge to set. I usually like to make them the night before but you can always prepare them for the same the day.
6. ENJOY your CHOCOLATE TRIFLE!!
** IF you don't like chocolate, you can always use white or yellow cake with vanilla or banana pudding with white oreo cookies instead of oreo chocolate cookies (or cheaper brand cookies). Usually with the banana pudding, I add in another layer of chopped bananas.
Strawberry Shortcake Cookies
Strawberry Shortcake Cookies from Martha Stewart
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Makes about 3 dozen.
INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)
DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)
From: Brittany Moore
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Makes about 3 dozen.
INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)
DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)
From: Brittany Moore
Tuesday, June 30, 2009
Message from Michelle!
Hello Sisters,
I am on Utila Island in Honduras right now living the ¨pura vida.¨ Matthew and I have finally updated our travel blog so check it out if you want more detail on our trip. The address is http://mmwilliams.blogspot.com. For those new sisters who I have not yet met--welcome!!! I am excited to get to know you. I will be returning to Boise on August 10 so I will see you then.
I was really touched by the Visiting Teaching message this month asking us to participate in sincere prayer. When I read it I realized that prayer is something I have been slacking on since I have been traveling. I forget some of the little prayers, like prayers for meals, for example. I am realizing that prayer is our constant connection to our Heavenly Father. When we are living so that our hearts in constant connection with God then prayer becomes natural. One of my favorite quotes from the VT message was this:
Elder M. Russell Ballard of the Quorum of the Twelve Apostles: “Every honest and sincere prayer adds another piece to chain-mail armor. … One of the most important ways to clothe yourselves in the armor of God is to make sure that prayer—earnest, sincere, consistent prayer—is part of your daily lives” (“Be Strong in the Lord,” Ensign, July 2004, 10).
I hope that you are clothing yourself in the armor of God so that you can remain strong in your testimonies. I am working on it right now. I love you and miss you lots!!!
Sincerely,
Michelle Williams
RS President
--
Michelle Williams
mailto:mwilliams29@gmail.com
http://mmwilliams.blogspot.com
I am on Utila Island in Honduras right now living the ¨pura vida.¨ Matthew and I have finally updated our travel blog so check it out if you want more detail on our trip. The address is http://mmwilliams.blogspot.com. For those new sisters who I have not yet met--welcome!!! I am excited to get to know you. I will be returning to Boise on August 10 so I will see you then.
I was really touched by the Visiting Teaching message this month asking us to participate in sincere prayer. When I read it I realized that prayer is something I have been slacking on since I have been traveling. I forget some of the little prayers, like prayers for meals, for example. I am realizing that prayer is our constant connection to our Heavenly Father. When we are living so that our hearts in constant connection with God then prayer becomes natural. One of my favorite quotes from the VT message was this:
Elder M. Russell Ballard of the Quorum of the Twelve Apostles: “Every honest and sincere prayer adds another piece to chain-mail armor. … One of the most important ways to clothe yourselves in the armor of God is to make sure that prayer—earnest, sincere, consistent prayer—is part of your daily lives” (“Be Strong in the Lord,” Ensign, July 2004, 10).
I hope that you are clothing yourself in the armor of God so that you can remain strong in your testimonies. I am working on it right now. I love you and miss you lots!!!
Sincerely,
Michelle Williams
RS President
--
Michelle Williams
mailto:mwilliams29@gmail.com
http://mmwilliams.blogspot.com
RECIPES
I finally got the recipes posted from the enrichment a little bit ago. Check them out, they were delicious. If you have one that I missed email it to me or if there is a mistake on any of these recipes let me know. The email address you need to use is on the top right column of the blog.
Chicken Satay Skewers
Chicken Satay Skewers
Serves 8
2 boneless, skinless chicken breast halves (6-8oz each), thinly sliced lengthwise into 12 strips
1 tsp tasted sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Vegetable oil, for pan
Directions:
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and tesp red-pepper flakes. Season with salt and pepper. Thread each chicken strip lenghtwise onto a skewer.
2. Make dipping sauce. In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp red-pepper flakes, and add 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 min. per side. Serve chicken skewers with dipping sauce.
Serves 8
2 boneless, skinless chicken breast halves (6-8oz each), thinly sliced lengthwise into 12 strips
1 tsp tasted sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Vegetable oil, for pan
Directions:
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and tesp red-pepper flakes. Season with salt and pepper. Thread each chicken strip lenghtwise onto a skewer.
2. Make dipping sauce. In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp red-pepper flakes, and add 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 min. per side. Serve chicken skewers with dipping sauce.
Sister Katseanes' Wheat Bread
Sister Katseanes' Wheat Bread
1 1/4 cup water
3 tsp. yeast
1 1/2 cup wheat bread flour
1 1/4 cup white bread flour
2 Tbs. Dry Milk
1 1/2 tsp. Salt
2 Tbs. Butter
1/2 cup 7 Grain Rolled Cereal
3 Tbs. Wheat Germ
2 Tbs. Oat Bran
2 Tbs. Cracked Wheat
2 1/2 Tbs. Honey
Instructions:
In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min. until it starts to foam. Add the rest of the ingredients and stir into a shaggy mass. Scrape it onto a lightly floured board and knead 8 to 10 min. adding more white flour as needed to get smooth elastic dough. Transfer to a lightly oiled bowl and turn to coat. Cover with plastic. Let it sit at room temperature to double about 1 hour. Punch, re-shape and rise again to double, about 45 min.
Turn out onto lightly floured board, pat out, roll up, and pinch seams. Put in a lightly oiled 8x4 loaf pan. Cover and rise to double, 30 to 45 min.
Bake at 400 for 30 to 40 min. Cool on a rack.
**I don't know how much yeast this bread needs, but I will find out!
1 1/4 cup water
3 tsp. yeast
1 1/2 cup wheat bread flour
1 1/4 cup white bread flour
2 Tbs. Dry Milk
1 1/2 tsp. Salt
2 Tbs. Butter
1/2 cup 7 Grain Rolled Cereal
3 Tbs. Wheat Germ
2 Tbs. Oat Bran
2 Tbs. Cracked Wheat
2 1/2 Tbs. Honey
Instructions:
In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min. until it starts to foam. Add the rest of the ingredients and stir into a shaggy mass. Scrape it onto a lightly floured board and knead 8 to 10 min. adding more white flour as needed to get smooth elastic dough. Transfer to a lightly oiled bowl and turn to coat. Cover with plastic. Let it sit at room temperature to double about 1 hour. Punch, re-shape and rise again to double, about 45 min.
Turn out onto lightly floured board, pat out, roll up, and pinch seams. Put in a lightly oiled 8x4 loaf pan. Cover and rise to double, 30 to 45 min.
Bake at 400 for 30 to 40 min. Cool on a rack.
**I don't know how much yeast this bread needs, but I will find out!
'Light' Chocolate Chip Cookies
'Light' Chocolate Chip Cookies
Submitted by: Noelle Mower
Yeild: 3 dozen
1/4 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
2 large egg whites
3/4 cup chocolate chips
(spray sheets with cooking spray)
Instructions:
1. Preheat oven to 350.
2. Stir flour, baking soda and salt- set a side
3. Combine sugars and butter until blended. Add vanilla and egg whites. Mix. Then add flour mixture and chips.
4. Drop 2 inches apart on baking sheets that are coated with cooking spray.5.
Bake at 350 for 10 min. or until lightly browned. Cool on wire racks.
Submitted by: Noelle Mower
Yeild: 3 dozen
1/4 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
2 large egg whites
3/4 cup chocolate chips
(spray sheets with cooking spray)
Instructions:
1. Preheat oven to 350.
2. Stir flour, baking soda and salt- set a side
3. Combine sugars and butter until blended. Add vanilla and egg whites. Mix. Then add flour mixture and chips.
4. Drop 2 inches apart on baking sheets that are coated with cooking spray.5.
Bake at 350 for 10 min. or until lightly browned. Cool on wire racks.
Oatmeal Chocolate Chip Bean Cookies
Oatmeal Chocolate Chip Bean Cookies
Ingredients:
1/2 cup butter
1 cup white beans cooked and pureed
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. soda
2 cups flour
2 cups oatmeal
6 ozs chocolate chips
1 cup chopped pecans or walnuts
Directions:
Preheat oven to 375. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and blend (or cream) with butter in mixer; add eggs and continue to mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons into a greased cookie sheet. Bake for 10 min. or until golden brown. Makes about 48 cookies.
**It sounds interesting with the beans but these are delicious.
Ingredients:
1/2 cup butter
1 cup white beans cooked and pureed
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. soda
2 cups flour
2 cups oatmeal
6 ozs chocolate chips
1 cup chopped pecans or walnuts
Directions:
Preheat oven to 375. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and blend (or cream) with butter in mixer; add eggs and continue to mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons into a greased cookie sheet. Bake for 10 min. or until golden brown. Makes about 48 cookies.
**It sounds interesting with the beans but these are delicious.
Chicken and Rice
Chicken and Rice
1 cup uncooked rice
shredded cheese
2 chicken breasts
1 regular size can of cream of chicken soup
peas
corn
Instructions:
1. Cook up the rice. While rice is cooking bake the chicken in the oven (or toaster oven) you can put some seasoning on it, like Mrs dash or other things like that. Bake the chicken until fully cooked.
2. When the rice is done, mix up the cream of chicken soup, the corn, and the peas (you can put how much you want in it). When you are done with that place the desired amount on the plate and then spread it around. On top of the rice mixture place the desired amount of cheese then set the whole chicken on top.
3. You can change it up by cutting up the chicken and mixing it within the rice mixture and adding cheese within it. You can also add to the rice mixture with whatever you would like.
1 cup uncooked rice
shredded cheese
2 chicken breasts
1 regular size can of cream of chicken soup
peas
corn
Instructions:
1. Cook up the rice. While rice is cooking bake the chicken in the oven (or toaster oven) you can put some seasoning on it, like Mrs dash or other things like that. Bake the chicken until fully cooked.
2. When the rice is done, mix up the cream of chicken soup, the corn, and the peas (you can put how much you want in it). When you are done with that place the desired amount on the plate and then spread it around. On top of the rice mixture place the desired amount of cheese then set the whole chicken on top.
3. You can change it up by cutting up the chicken and mixing it within the rice mixture and adding cheese within it. You can also add to the rice mixture with whatever you would like.
Ham Fried Rice
Ham Fried Rice
4 eggs
4 slices of ham, cut up
1 can corn
1 can beans
2 cups cooked rice
Instructions:
Scramble 4 eggs in large frying pan.
Add 4 slices of ham, cut up.
Add 1 can of corn, beans, and anything else that you desire.
Add 2 cups cooked rice.
Stir Well
Sprinkle soy sauce to taste.
4 eggs
4 slices of ham, cut up
1 can corn
1 can beans
2 cups cooked rice
Instructions:
Scramble 4 eggs in large frying pan.
Add 4 slices of ham, cut up.
Add 1 can of corn, beans, and anything else that you desire.
Add 2 cups cooked rice.
Stir Well
Sprinkle soy sauce to taste.
Monday, June 29, 2009
Chicken Pasta Salad
Chicken Pasta Salad
12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)
Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.
Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.
12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)
Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.
Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.
Fresh Cucumber Salad
Fresh Cucumber Salad
2 cucumbers (skinned and sliced)
1-2 tomatoes chopped
1 can sliced olives
1/2-1 red onion (sliced)
Feta cheese crumbled to taste
3 Tbsp Newman's Own Balsamic Vinaigrette Salad Dressing
Instructions:
Toss, Chill and Enjoy!
2 cucumbers (skinned and sliced)
1-2 tomatoes chopped
1 can sliced olives
1/2-1 red onion (sliced)
Feta cheese crumbled to taste
3 Tbsp Newman's Own Balsamic Vinaigrette Salad Dressing
Instructions:
Toss, Chill and Enjoy!
Healthy Hummis
Healthy Hummis (easy and adaptable)
Submitted by: Jessica Van Loo
1 15oz Reduced Sodium Garbanzo beans, drained, liquid reserved
2 tsp ground garlic (1 clove crushed)
1 Tbsp olive oil
1/4 tsp pepper
1 tsp lemon juice
1/4 roasted red pepper
2 tsp ground cumin
Instructions:
Blend in food processor or blend gradually adding in reserved liquid until creamy. Serve with crackers, veggies or breads.
Other add ins: Paprika, ginger, olives, chili paste
Submitted by: Jessica Van Loo
1 15oz Reduced Sodium Garbanzo beans, drained, liquid reserved
2 tsp ground garlic (1 clove crushed)
1 Tbsp olive oil
1/4 tsp pepper
1 tsp lemon juice
1/4 roasted red pepper
2 tsp ground cumin
Instructions:
Blend in food processor or blend gradually adding in reserved liquid until creamy. Serve with crackers, veggies or breads.
Other add ins: Paprika, ginger, olives, chili paste
Parsleyed Chicken and Ham Pate
Parsleyed Chicken and Ham Pate
8oz skinless chicken, cooked
3 1/2 ox lean cooked ham, trimmed
1 small bunch of fresh parsley
1 tsp lime rind, grated
2 Tbsp lime juice
1 garlic clove or fresh minced garlic
1/2 cup low fat, natural plain yogurt
Salt and Pepper
Instructions:
1. Dice chicken and ham. Place in blender/food processor. Add parsley, lime rind and juice and garlic. Process well until finely minced.
2. Transfer the mixture to a bowl, add the yogurt, season to taste with salt and pepper, cover and leave in refridgerator for about 30 mins.
3. Garnish with lime zest, serve with crisp bread or crackers.
8oz skinless chicken, cooked
3 1/2 ox lean cooked ham, trimmed
1 small bunch of fresh parsley
1 tsp lime rind, grated
2 Tbsp lime juice
1 garlic clove or fresh minced garlic
1/2 cup low fat, natural plain yogurt
Salt and Pepper
Instructions:
1. Dice chicken and ham. Place in blender/food processor. Add parsley, lime rind and juice and garlic. Process well until finely minced.
2. Transfer the mixture to a bowl, add the yogurt, season to taste with salt and pepper, cover and leave in refridgerator for about 30 mins.
3. Garnish with lime zest, serve with crisp bread or crackers.
Monday, June 15, 2009
Attention Sisters!
Hey Sisters!
I just wanted to remind you of a few things.
If you have your own personal blog and would like a link to it on this blog EMAIL ME.
If you want to look through the recipes that have been submitted, look to the right at the "recipe box" and click on the categories and it will pull up those recipes.
If you have some recipes that others would love to have, EMAIL ME!
Check out the pictures of our activities.
And last but not least, read through the announcements, click on the link for the visiting teaching message and read the 100% club goals.
I just wanted to remind you of a few things.
If you have your own personal blog and would like a link to it on this blog EMAIL ME.
If you want to look through the recipes that have been submitted, look to the right at the "recipe box" and click on the categories and it will pull up those recipes.
If you have some recipes that others would love to have, EMAIL ME!
Check out the pictures of our activities.
And last but not least, read through the announcements, click on the link for the visiting teaching message and read the 100% club goals.
Sunday, June 14, 2009
Pine Wood Derby
Check out the pictures from the ward Pine Wood Derby. Thanks Ethney for taking them!
Thursday, June 4, 2009
"The Ultimate" Funeral Potatoes
"The Ultimate" Funeral Potatoes
16 oz sour cream
1 can cream of chicken soup
1 pkg. fiesta ranch dip (powder)
1/4 c. milk
1 pack McCormick Potato Toppers
1 tsp. garlic powder
2 c. cheese
2 c. cubed chicken or ham
1 lb. hash brown style bag w/onions and peppers
1/2 bag cool ranch Doritos
1/4 c. cheese sprinkled over top
Preheat over 425. Spray 9X13 pan. Mix all filling ingredients together in bowl. Pour potatoes on bottom of pan. Pour filling mixture evenly over potatoes. Crush chips and sprinkle on top. Sprinkle on cheese. Cover pan with foil. Bake 30-40 min.
Thank you Shae Johnson!
16 oz sour cream
1 can cream of chicken soup
1 pkg. fiesta ranch dip (powder)
1/4 c. milk
1 pack McCormick Potato Toppers
1 tsp. garlic powder
2 c. cheese
2 c. cubed chicken or ham
1 lb. hash brown style bag w/onions and peppers
1/2 bag cool ranch Doritos
1/4 c. cheese sprinkled over top
Preheat over 425. Spray 9X13 pan. Mix all filling ingredients together in bowl. Pour potatoes on bottom of pan. Pour filling mixture evenly over potatoes. Crush chips and sprinkle on top. Sprinkle on cheese. Cover pan with foil. Bake 30-40 min.
Thank you Shae Johnson!
Taco Puffs
Taco Puffs
1 lb. ground beef
1/2 c. chopped onion
1/4 c. taco seasoning (or 1 envelope)
2 tubes (16oz) large refrigerated flaky biscuits
2 c. shredded cheddar cheese
In skillet, cook beef and onion on medium heat until beef no longer pink and onion tender; drain. Add taco seasoning and prepare according to pkg. directions. Cool slightly. Flatten half of biscuits in 4 in. circles; put in greased 15in. X 10in. baking pans or cookie sheet. Spoon 1/4 c. meat mixture on each; top with 1/4 c. shredded cheese. Flatten the rest of the biscuits; put on top and pinch edges to seal tightly. Bake at 400 for 15 min.
Thanks again to Shae Johnson!
1 lb. ground beef
1/2 c. chopped onion
1/4 c. taco seasoning (or 1 envelope)
2 tubes (16oz) large refrigerated flaky biscuits
2 c. shredded cheddar cheese
In skillet, cook beef and onion on medium heat until beef no longer pink and onion tender; drain. Add taco seasoning and prepare according to pkg. directions. Cool slightly. Flatten half of biscuits in 4 in. circles; put in greased 15in. X 10in. baking pans or cookie sheet. Spoon 1/4 c. meat mixture on each; top with 1/4 c. shredded cheese. Flatten the rest of the biscuits; put on top and pinch edges to seal tightly. Bake at 400 for 15 min.
Thanks again to Shae Johnson!
Butterscotch Sticky Buns
Butterscotch Sticky Buns
**Need to be made 6 hours ahead**
18 Rhodes rolls
1 (3oz) pkg. butterscotch pudding (NOT Instant)
1/2 c. packed brown sugar
1/2 c. walnuts or pecans
1/2 c. butter
Arrange rolls in greased bunt pan. Sprinkle pudding, brown sugar, and nuts over rolls. Drizzle butter all over.
Cover pan w/ dishtowel and let rise at room temperature for 6 hours. Bake at 350 for 35 min. Cool 10 min. before inverting on plate.
Thank you Shae Johnson for this great and easy recipe!
**Need to be made 6 hours ahead**
18 Rhodes rolls
1 (3oz) pkg. butterscotch pudding (NOT Instant)
1/2 c. packed brown sugar
1/2 c. walnuts or pecans
1/2 c. butter
Arrange rolls in greased bunt pan. Sprinkle pudding, brown sugar, and nuts over rolls. Drizzle butter all over.
Cover pan w/ dishtowel and let rise at room temperature for 6 hours. Bake at 350 for 35 min. Cool 10 min. before inverting on plate.
Thank you Shae Johnson for this great and easy recipe!
Apple of Your Eye Cheesecake
Apple of Your Eye Cheesecake
Servings: 12
Time: Prep: 30min. Bake: 55min. + chilling
Ingredients:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Filling:
3 packages (8ozs each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
3/4 teaspoon vanilla extract
Topping:
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans
Directions:
In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 10 min. Place pan on a wire rack (leave oven on).
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.
Bake at 350 for 55-60 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping.
Cool for 1 hour. Chill overnight.
Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.
* This recipe is definitely worth the work!!! It is SO Yummy!
Thank you Shae Johnson! This looks delicious!
Servings: 12
Time: Prep: 30min. Bake: 55min. + chilling
Ingredients:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Filling:
3 packages (8ozs each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
3/4 teaspoon vanilla extract
Topping:
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans
Directions:
In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 10 min. Place pan on a wire rack (leave oven on).
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.
Bake at 350 for 55-60 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping.
Cool for 1 hour. Chill overnight.
Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.
* This recipe is definitely worth the work!!! It is SO Yummy!
Thank you Shae Johnson! This looks delicious!
Wednesday, June 3, 2009
Hello Sisters!
Hello Sisters! Check out the updated announcements, the new recipes, and the Book of Mormon Challenge information to the right.
**Send me any yummy recipes to share and if you have any announcements for blog let me know!**
**Send me any yummy recipes to share and if you have any announcements for blog let me know!**
Crock Pot Ham Scalloped Potatoes
CROCK POT HAM SCALLOPED POTATOES
Chedder cheese
Thinly sliced Potatoes
Cubed OR thin sliced Ham
Sour cream
Cream of chicken soup
Chopped onion
Salt and pepper
There aren't exact measurements. This is just a wing it recipie depending on the size of your crockpot and how many people you are serving.
Mix together sour cream and cream of chicken soup.
Lay down in the bottom of the crock pot a layer of potatoes and a small amount of water so potatoes don't burn.
Next, put a layer of cream of chicken soup/sour cream mixture, a layer of ham, a layer of chopped onions, salt and pepper, a thin layer of cheese, and repeat as many times as desired.
Cook on High for 4 hours or Low for 8 hours.
Thank you Crystal Collins!
Chedder cheese
Thinly sliced Potatoes
Cubed OR thin sliced Ham
Sour cream
Cream of chicken soup
Chopped onion
Salt and pepper
There aren't exact measurements. This is just a wing it recipie depending on the size of your crockpot and how many people you are serving.
Mix together sour cream and cream of chicken soup.
Lay down in the bottom of the crock pot a layer of potatoes and a small amount of water so potatoes don't burn.
Next, put a layer of cream of chicken soup/sour cream mixture, a layer of ham, a layer of chopped onions, salt and pepper, a thin layer of cheese, and repeat as many times as desired.
Cook on High for 4 hours or Low for 8 hours.
Thank you Crystal Collins!
Homemade Carmel Corn/Cracker Jacks
Homemade Caramel Corn/Cracker Jacks
1 1/2 cup of brown sugar
1 cube of butter
1/4 cup of corn syrup
1/2 tsp vanilla
1/4 tsp of salt
1/4 tsp baking soda
6 qts popped corn
(peanuts are optional for Cracker Jacks)
Melt and stir together butter, brown sugar, corn syrup, and salt in pan over meduim heat. When smooth and bubbly, turn off heat and stir in vanilla and baking soda. Mixture will foam up to about twice the volume. Mix and stir together with popped corn. Place covered popcorn on a cookie sheet. Distribute as evenly as possible. Bake at 250 Degrees for 10 minutes. Remove from oven when done, loosen with a spatula, and when cool, break into smaller pieces. Store in air tight container.
Carmel corn can be VERY sticky and stuck to the cookie sheet when you pull it out of the oven so I Pam spray my cookie sheet so it is easier to get off.
Thank you Crystal Collins for this recipe!
1 1/2 cup of brown sugar
1 cube of butter
1/4 cup of corn syrup
1/2 tsp vanilla
1/4 tsp of salt
1/4 tsp baking soda
6 qts popped corn
(peanuts are optional for Cracker Jacks)
Melt and stir together butter, brown sugar, corn syrup, and salt in pan over meduim heat. When smooth and bubbly, turn off heat and stir in vanilla and baking soda. Mixture will foam up to about twice the volume. Mix and stir together with popped corn. Place covered popcorn on a cookie sheet. Distribute as evenly as possible. Bake at 250 Degrees for 10 minutes. Remove from oven when done, loosen with a spatula, and when cool, break into smaller pieces. Store in air tight container.
Carmel corn can be VERY sticky and stuck to the cookie sheet when you pull it out of the oven so I Pam spray my cookie sheet so it is easier to get off.
Thank you Crystal Collins for this recipe!
Thursday, May 28, 2009
Luau!
Our Ward Luau was so fun! I can't believe that some of the men killed the pigs and that they were cooked right there at bishop's, and then to top it all off we had authentic food and a performance. Check out these pictures (thanks to Ethney for taking these pictures. If any of you have pictures you want to share email them to me and I will definitely get them posted):
Wednesday, May 13, 2009
Recipe Blog
Michelle sent me her own personal recipe blog address....You should check it out!
http://tastylikeitshouldbe.blogspot.com
Thanks Michelle!
http://tastylikeitshouldbe.blogspot.com
Thanks Michelle!
We have a recipe!
Mom's Zucchini Bread
3 eggs
1 cup white sugar
1 cup brown sugar
3/4 cups veg oil
1/4 cup unsweetened applesauce
2 teaspoon vanilla
2 cups Zucchini (shredded or food processed)
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
choc chips or nuts optional
Bake 325 degrees 60-80 min
Recipe From: Noelle Mower
3 eggs
1 cup white sugar
1 cup brown sugar
3/4 cups veg oil
1/4 cup unsweetened applesauce
2 teaspoon vanilla
2 cups Zucchini (shredded or food processed)
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
choc chips or nuts optional
Bake 325 degrees 60-80 min
Recipe From: Noelle Mower
Tuesday, May 12, 2009
Recipe Box
Michelle Hall has been trying to put together a recipe swap and we have decided that this would be a great way to share our recipes. All you have to do is email me your recipes (fourthwardreliefsocietyblog@yahoo.com) and I will post them on this blog. I will also place them in our recipe box (to the right). I will label them according to what type of dish they are (appetizer, drink, dessert, main dish, etc...). Then all you have to do is either scroll through the postings to find the recipe you like or click on the labels to the left and it will pull up all of those types of dishes.
So let's getting swapping.
I posted a recipe below so that you can see how it works.
So let's getting swapping.
I posted a recipe below so that you can see how it works.
Recipe
Mexican Chicken and Rice Casserole
Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c. rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless, skinless chicken breasts
shredded cheddar cheese
Directions:
Spray cooking spray on your 13X9 glass casserole dish. Then whisk the soups, water and taco seasoning in a bowl. Then pour into the bottom of the casserole dish. Sprinkle rice over the mixture. Then place chicken breasts (frozen) over soup and rice. Then pour the beans and tomatoes over the chicken (and the cilantro and green onions, if desired).
Cover with foil and bake at 350 for 1 hour, 40 min.
Remove foil and sprinkle shredded cheese over and melt.
Number of servings:12....so you could make it and freeze a portion of it or half the recipe.
Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c. rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless, skinless chicken breasts
shredded cheddar cheese
Directions:
Spray cooking spray on your 13X9 glass casserole dish. Then whisk the soups, water and taco seasoning in a bowl. Then pour into the bottom of the casserole dish. Sprinkle rice over the mixture. Then place chicken breasts (frozen) over soup and rice. Then pour the beans and tomatoes over the chicken (and the cilantro and green onions, if desired).
Cover with foil and bake at 350 for 1 hour, 40 min.
Remove foil and sprinkle shredded cheese over and melt.
Number of servings:12....so you could make it and freeze a portion of it or half the recipe.
Wednesday, May 6, 2009
Our very own blog!
Hello Sisters!
We now have our very own 4th Ward Relief Society Blog. I am really excited about it. This blog will not only update you with all of the activities and announcements, but we will also be able to check out each others personal blogs and swap recipes in our Recipe Box. I hope you enjoy it!
In order for me to add links to your personal blogs and start our Recipe Box, I need some information from you. Please email me your blog address (if you would like it to be posted on this blog) and any and all yummy recipes you have. The email address is fourthwardreliefsocietyblog@yahoo.com.
Thanks!
We now have our very own 4th Ward Relief Society Blog. I am really excited about it. This blog will not only update you with all of the activities and announcements, but we will also be able to check out each others personal blogs and swap recipes in our Recipe Box. I hope you enjoy it!
In order for me to add links to your personal blogs and start our Recipe Box, I need some information from you. Please email me your blog address (if you would like it to be posted on this blog) and any and all yummy recipes you have. The email address is fourthwardreliefsocietyblog@yahoo.com.
Thanks!
Subscribe to:
Posts (Atom)
