I love this time of year, it will only be a couple of weeks and little crocus will pop their heads out of the soil and remind us of all things born anew! Not to mention the dafs and tulips coming to bloom!!! Warmer days. Blossoms on the trees. Spring just makes me smile.
This month is our QUARTERLY!!!!! I am excited to have us all together and share in the spirit of love and sisterhood. Please do all you can to join us on the Tuesday the 18th of March for "No Empty Chairs!" Dessert will be served.
MARCH MADNESS:
Every WEDNESDAY Spanish Class 10am @ the church
March 5 Dinner is Done @ 7pm @ Stouts - Crock Pot Dinners.
March 11 My Life, One Dessert at a Time @ Cornell's @ 7:30 pm - Bring a pen and some paper and come work on your life story... and share in some laughs and yummy dessert!
March 12 Lunch @ Lori's @ Noon - Potluck lunch and great company... does it get any better?
March 18 QUARTERLY ACTIVITY - "No Empty Chairs" @ the church @ 7pm. Dessert will be served. We are pleading with every sister to come join us in a celebration of Relief Society and Sisterhood!
March 20 Cannery 5pm-9pm Contact Josefina Swenson for information - 282-8086
March 27 Temple Trip and Lunchin' Ladies - 9am meet at the church & go to the 9:40 session. 11:45ish lunch at Applebee's @ the District.
March 27 Greeting Card Exchange Group - 7:30 pm - Teri Childs. Contact Bonnie Lotz for information.
April 1st Tri-ward fireside with Merrilee Webb 7pm in the chapel.
Monday, March 3, 2008
Favorite Freezer Dinners Recipes... by request
Cranberry Chicken
1 Can jellied cranberry sauce with cranberries
1 C French dressing
1 pkg. lipton onion soup
Knead to mix.
Add 4-6 chicken breasts
Defrost 24 hours in fridge. Bake 350 for 30-40 min or until chicken is not pink.
Serve with rice & veg
Lime Slushy
3 C Water
3 C Sugar
Dissolve over heat
Add 1 can limeade + 4 cans of water
3 C Water
Put in gallon Ziplock bags - freeze. Take out 1 hour before you want to serve mush it up and add a 2 L sprite to each bag of lime slush. YUMMY GOODNESS!
Spicy Lime Chicken
INGREDIENTS
Large Ziplock
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 - 5 boneless, skinless chicken breast halves
Small bag separate:
1 lime - all juice
DIRECTIONS
In each large Ziplock, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Rub spice mixture into both sides of chicken breasts.
In a brown bag one lime.
Cooking day: After defrosting in refridgerator over night:
Heat 4 Tablespoons butter and 2 Tablespoons olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Baked Stuffed French Toast
8 - 2” slices of French Bread
¼ C butter, softened
¼ C Neufetel Cheese (low fat cream cheese)
½ C Raspberry Jam
1 ½ C Egg Substitute
1 C Milk
½ C sugar
½ tsp. ground cinnamon
1 C sliced almonds
¼ C dark brown sugar
¼ C rolled oats
2 T flour
¼ t vanilla
Create pocket in each slice bread. In a bowl mix butter, cream cheese, jam and mix. Spoon 2 T of jam mixture into each pocket. Lay in “pamed” 9x13.
In a bowl mix egg, milk, sugar, and cinnamon and mix. Pour over the bread.
In a bowl combine the almonds, brown sugar, oats flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread.
Cover with aluminum foil & label.
Thaw at room temperature before baking. Preheat oven to 325. Bake uncovered for 1 hour or until the egg mixture is no longer liquid and the toast is browned.
Slow Cooker Chicken and Dumplings
INGREDIENTS
6 skinless, boneless chicken breast halves
3 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce)can condensed cream of celery soup
1 finely diced onion (red is good)
1 (10 ounce) package refrigerated biscuit dough, torn into pieces (or roll out and cut in strips.
Cumin, parsley, poultry seasoning, seasoned salt and pepper
DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
(The dough will not be like a drop biscuit, it will be like dumplings… kinda like a huge noodle)
Buttermilk Herb Chicken Breasts:
1 C buttermilk
1 Tbl Dijon mustard
1 Tbl honey
1 T fresh rosemary, finely chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
6 boneless skinless chicken breasts
Mix buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Kneed to cover breasts with marinade.
Serving day: Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear. (kids like this one served with ranch to dip it in!)My son cooked it in the buttermilk and it was very good... not to sure how safe that is though.
Lyndy’s Easy Meat Ball Supper
Pour in 1jar (12oz) Chili Sauce - pour in gallon size bag
½ jar (32oz) grape jelly
Knead to blend
Drop in 30 meatballs
_________________________________________________
Defrost in fridge 4+ hours
Dump in crock pot 3-4 hours
Double bag w/directions between bags
Serve w/rice
SAUSAGE STUFFED FRENCH BREAD SANDWICH
1 LOAF FRENCH BREAD CUT OPEN LENGTHWISE
SMEAR WITH ½ CONTAINER HERBED CREAM CHEESE
LOAD WITH COOKED SPICY ITALIAN SAUSAGE (about 1-1.5 lb)
TOP WITH MOZZERELLA 1 ½ CUP
Seal in a double wrap of heavy duty foil.
Freeze.
Defrost in fridge 24hrs.
Bake wrapped in foil - 350 until hot all the way through. (about 25min?)
Serve with favorite marinara sauce (or pizza sauce, or even cheap spaghetti sauce)
Cheesy Chicken Tortellini
½ c finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz) white alfredo pasta sauce
1 pkg. (20 oz) cheese filled or spinach tortellini
1 ½ C cooked chicken (¼ bag of grilled chicken)
1 C Milk
1 C water
1 t. dried basil leaves
Grated parmesan cheese
Heat oil and cook onion and garlic until tender. Mix onion with remaining ingredients, put in foil pan and top with parmesan cheese.
Wrap with saran, and foil. Freeze
Defrost in refrigerator for at least 24 hrs. and bake, covered, at 375 for 25-35 min.
Schelle’s Favorite Pot Roast
Mix 1 packet au jus and one packet Italian Dressing mix rub into browned (if you have the time) roast. Put in crockpot & pour in 2 C water. Bake on low (crockpot or in covered pan at 250 degree in oven) four about 8-12 hours. (you can add cut up potatoes and carrots and what ever you like for the last 2+ hours to complete the meal)
Shred and enjoy!
The sauce makes great gravy!!
Left over Pot Roast Sloppy Joes aka Shredded Beef Sloppy Joes
1 can tomato soup
1 Tblsp lemon juice
1 ½ - 2 Tblsp Worcestershire sauce
¼ C onion (sauted)
1/8 C green pepper (sauted)
½ tsp. salt
2 Tblsp vinegar
¼ - ½ tsp garlic powder
1 tsp. chili powder
6-10 drops Tabasco sauce
Heat sauce over med. Add shreded meat into sauced and cook over low heat - stirring. Best w/at least 20 min of simmering. Serve on yummy toasted buns.
Alex’s Tortilla Soup
1 onion chopped and sauted 1 lg. can crushed tomatoes
48 oz can chicken broth 1 sml. can Tomato sauce/paste
2+ C cooked chicken
1 can corn drained
½ C pico de Gallo
1 heaping Tbl. Taco seasoning
Heat to a boil and serve.
Serve with salsa, asiago, avocado chopped up, lime tortilla chips and sour cream.
1 Can jellied cranberry sauce with cranberries
1 C French dressing
1 pkg. lipton onion soup
Knead to mix.
Add 4-6 chicken breasts
Defrost 24 hours in fridge. Bake 350 for 30-40 min or until chicken is not pink.
Serve with rice & veg
Lime Slushy
3 C Water
3 C Sugar
Dissolve over heat
Add 1 can limeade + 4 cans of water
3 C Water
Put in gallon Ziplock bags - freeze. Take out 1 hour before you want to serve mush it up and add a 2 L sprite to each bag of lime slush. YUMMY GOODNESS!
Spicy Lime Chicken
INGREDIENTS
Large Ziplock
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 - 5 boneless, skinless chicken breast halves
Small bag separate:
1 lime - all juice
DIRECTIONS
In each large Ziplock, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Rub spice mixture into both sides of chicken breasts.
In a brown bag one lime.
Cooking day: After defrosting in refridgerator over night:
Heat 4 Tablespoons butter and 2 Tablespoons olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Baked Stuffed French Toast
8 - 2” slices of French Bread
¼ C butter, softened
¼ C Neufetel Cheese (low fat cream cheese)
½ C Raspberry Jam
1 ½ C Egg Substitute
1 C Milk
½ C sugar
½ tsp. ground cinnamon
1 C sliced almonds
¼ C dark brown sugar
¼ C rolled oats
2 T flour
¼ t vanilla
Create pocket in each slice bread. In a bowl mix butter, cream cheese, jam and mix. Spoon 2 T of jam mixture into each pocket. Lay in “pamed” 9x13.
In a bowl mix egg, milk, sugar, and cinnamon and mix. Pour over the bread.
In a bowl combine the almonds, brown sugar, oats flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread.
Cover with aluminum foil & label.
Thaw at room temperature before baking. Preheat oven to 325. Bake uncovered for 1 hour or until the egg mixture is no longer liquid and the toast is browned.
Slow Cooker Chicken and Dumplings
INGREDIENTS
6 skinless, boneless chicken breast halves
3 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce)can condensed cream of celery soup
1 finely diced onion (red is good)
1 (10 ounce) package refrigerated biscuit dough, torn into pieces (or roll out and cut in strips.
Cumin, parsley, poultry seasoning, seasoned salt and pepper
DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
(The dough will not be like a drop biscuit, it will be like dumplings… kinda like a huge noodle)
Buttermilk Herb Chicken Breasts:
1 C buttermilk
1 Tbl Dijon mustard
1 Tbl honey
1 T fresh rosemary, finely chopped
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. dried marjoram
½ tsp. pepper
1 tsp. salt
6 boneless skinless chicken breasts
Mix buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Kneed to cover breasts with marinade.
Serving day: Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear. (kids like this one served with ranch to dip it in!)My son cooked it in the buttermilk and it was very good... not to sure how safe that is though.
Lyndy’s Easy Meat Ball Supper
Pour in 1jar (12oz) Chili Sauce - pour in gallon size bag
½ jar (32oz) grape jelly
Knead to blend
Drop in 30 meatballs
_________________________________________________
Defrost in fridge 4+ hours
Dump in crock pot 3-4 hours
Double bag w/directions between bags
Serve w/rice
SAUSAGE STUFFED FRENCH BREAD SANDWICH
1 LOAF FRENCH BREAD CUT OPEN LENGTHWISE
SMEAR WITH ½ CONTAINER HERBED CREAM CHEESE
LOAD WITH COOKED SPICY ITALIAN SAUSAGE (about 1-1.5 lb)
TOP WITH MOZZERELLA 1 ½ CUP
Seal in a double wrap of heavy duty foil.
Freeze.
Defrost in fridge 24hrs.
Bake wrapped in foil - 350 until hot all the way through. (about 25min?)
Serve with favorite marinara sauce (or pizza sauce, or even cheap spaghetti sauce)
Cheesy Chicken Tortellini
½ c finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz) white alfredo pasta sauce
1 pkg. (20 oz) cheese filled or spinach tortellini
1 ½ C cooked chicken (¼ bag of grilled chicken)
1 C Milk
1 C water
1 t. dried basil leaves
Grated parmesan cheese
Heat oil and cook onion and garlic until tender. Mix onion with remaining ingredients, put in foil pan and top with parmesan cheese.
Wrap with saran, and foil. Freeze
Defrost in refrigerator for at least 24 hrs. and bake, covered, at 375 for 25-35 min.
Schelle’s Favorite Pot Roast
Mix 1 packet au jus and one packet Italian Dressing mix rub into browned (if you have the time) roast. Put in crockpot & pour in 2 C water. Bake on low (crockpot or in covered pan at 250 degree in oven) four about 8-12 hours. (you can add cut up potatoes and carrots and what ever you like for the last 2+ hours to complete the meal)
Shred and enjoy!
The sauce makes great gravy!!
Left over Pot Roast Sloppy Joes aka Shredded Beef Sloppy Joes
1 can tomato soup
1 Tblsp lemon juice
1 ½ - 2 Tblsp Worcestershire sauce
¼ C onion (sauted)
1/8 C green pepper (sauted)
½ tsp. salt
2 Tblsp vinegar
¼ - ½ tsp garlic powder
1 tsp. chili powder
6-10 drops Tabasco sauce
Heat sauce over med. Add shreded meat into sauced and cook over low heat - stirring. Best w/at least 20 min of simmering. Serve on yummy toasted buns.
Alex’s Tortilla Soup
1 onion chopped and sauted 1 lg. can crushed tomatoes
48 oz can chicken broth 1 sml. can Tomato sauce/paste
2+ C cooked chicken
1 can corn drained
½ C pico de Gallo
1 heaping Tbl. Taco seasoning
Heat to a boil and serve.
Serve with salsa, asiago, avocado chopped up, lime tortilla chips and sour cream.
Tuesday, February 12, 2008
MY LIFE STORY ONE DESSERT AT A TIME 2nd Set of Questions
I hope you have all loved this as much as do!
Remember, if the questions stir a different thought or memory - record that!! It will mean more to you than reporting on what you were “assigned.”
WEEK 2:
1. How did your parents meet? Engagement story?
2. YOUR NAME. Full Name, where did the name come from? Any story, or history? Childhood nickname? Why? Adult nickname?
3. Did you have childhood chores? Did you have pocket money? How did you spend it?
4. List for the back of the book - All time top 10 favorite books (Remember the lists in the back are an on going, keep adding to me idea. I use one page with a big title on the top, and then add, change rearrange as I go.)
Remember, if the questions stir a different thought or memory - record that!! It will mean more to you than reporting on what you were “assigned.”
WEEK 2:
1. How did your parents meet? Engagement story?
2. YOUR NAME. Full Name, where did the name come from? Any story, or history? Childhood nickname? Why? Adult nickname?
3. Did you have childhood chores? Did you have pocket money? How did you spend it?
4. List for the back of the book - All time top 10 favorite books (Remember the lists in the back are an on going, keep adding to me idea. I use one page with a big title on the top, and then add, change rearrange as I go.)
Saturday, February 9, 2008
ARE YOU READY FOR FEBRUARY ALREADY?!
EVERY MONDAY - MONDAY MORNING MANNA - 10am @ the church. We are studying from "Preach My Gospel"
EVERY WEDNESDAY - SPANISH WITH JOSEFINA - 10am @ the church!
Feb. 12th - My Life One Dessert at a time. 7pm @ Becky Hall's. Come, spend a few minutes writing about your life and then be treated to a yummy dessert. Remember your special homework assignment - to learn the story of your parents meeting, courting and wedding.
Feb. 13th Lunch @ Lori's @ Noon - Bring a lunch something to share, and enjoy the social benefits of sisterhood!!
Feb. 19th Bread Making Class. Come learn to make a fantastic, healthy bread with Lyndy Perkins!! At the Perkins at 11am.
FEB 21!!!! "These Are a Few of My Favorite Things!" @ church @ 7pm. Join us for a night of love and sisterhood as we share our Favorite things. Please bring an item that is your FAVORITE THING... Come prepared to present it as a personal favorite & give it away tonight.
Feb. 26th Temple & Lunch @ ZUPAS!! Meet at the church at 9am or South Jordan Zupas (off 106th) at about 11:45
EVERY WEDNESDAY - SPANISH WITH JOSEFINA - 10am @ the church!
Feb. 12th - My Life One Dessert at a time. 7pm @ Becky Hall's. Come, spend a few minutes writing about your life and then be treated to a yummy dessert. Remember your special homework assignment - to learn the story of your parents meeting, courting and wedding.
Feb. 13th Lunch @ Lori's @ Noon - Bring a lunch something to share, and enjoy the social benefits of sisterhood!!
Feb. 19th Bread Making Class. Come learn to make a fantastic, healthy bread with Lyndy Perkins!! At the Perkins at 11am.
FEB 21!!!! "These Are a Few of My Favorite Things!" @ church @ 7pm. Join us for a night of love and sisterhood as we share our Favorite things. Please bring an item that is your FAVORITE THING... Come prepared to present it as a personal favorite & give it away tonight.
Feb. 26th Temple & Lunch @ ZUPAS!! Meet at the church at 9am or South Jordan Zupas (off 106th) at about 11:45
Wednesday, January 30, 2008
Dinner is Done... Feb. 5th!
HERE ARE THE RECIPES FOR FEB. 5TH DINNER IS DONE.
At the Stout's @ 7pm -
You have to sign up if you want food.... or you can just show up
and help us make food & go home empty handed ;)
Slow Cooker Chicken and Dumplings
INGREDIENTS
6 skinless, boneless chicken breast halves
3 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce)can condensed cream of celery soup
1 finely diced onion (red is good)
1 (10 ounce) package refrigerated biscuit dough, torn into pieces (or roll out and cut in strips.
Cumin, parsley, poultry seasoning, seasoned salt and pepper.
DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
(The dough will not be like a drop biscuit, it will be like dumplings… kinda like a huge noodle)
Slow Cooker Stroganoff
INGREDIENTS
2 pounds cubed beef stew meat
3 (10.75 ounce) cans condensed golden mushroom soup (NOT CREAM OF)
1 beef bullion cube
Packet onion soup mix
1 cup chopped onion
2 tablespoons Worcestershire sauce
3/4 cup water
Salt pepper & garlic
1/2 pound cream cheese + dollop of sour cream
DIRECTIONS
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 6 hours. Stir in cream cheese & sour cream just before serving.
Extra tip:
Serve on egg noodles and add some sauteed fresh mushroom just before serving.
Slow Cooker Barbecue Ribs
INGREDIENTS
4 pounds pork baby back ribs
salt and pepper to taste
1 cup ketchup
1 cup barbecue sauce
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
** for extra yummy ribs then take from slow cooker and broil them in the oven to get sauce caramelized.
Slow Cooker Pork Chops
INGREDIENTS
6 pork chops
2 (11 ounce) cans cream of chicken soup
1 chicken bullion cube
1 Tblsp of Worcestershire sauce
Juice of one can of corn
salt and pepper to taste
1 teaspoon garlic powder (can sub. Fresh garlic)
1. Brown pork chops in oil. While browning mix soup, bullion, Worcestershire, juice & garlic.
2. Place pork chops into a slow cooker. Pour soup mixture over meat. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.
Slow Cooker Cheesy Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder
DIRECTIONS
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
Cook on High for about 6 hours. Note: Do not lift lid while cooking!
At the Stout's @ 7pm -
You have to sign up if you want food.... or you can just show up
and help us make food & go home empty handed ;)
Slow Cooker Chicken and Dumplings
INGREDIENTS
6 skinless, boneless chicken breast halves
3 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce)can condensed cream of celery soup
1 finely diced onion (red is good)
1 (10 ounce) package refrigerated biscuit dough, torn into pieces (or roll out and cut in strips.
Cumin, parsley, poultry seasoning, seasoned salt and pepper.
DIRECTIONS
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
(The dough will not be like a drop biscuit, it will be like dumplings… kinda like a huge noodle)
Slow Cooker Stroganoff
INGREDIENTS
2 pounds cubed beef stew meat
3 (10.75 ounce) cans condensed golden mushroom soup (NOT CREAM OF)
1 beef bullion cube
Packet onion soup mix
1 cup chopped onion
2 tablespoons Worcestershire sauce
3/4 cup water
Salt pepper & garlic
1/2 pound cream cheese + dollop of sour cream
DIRECTIONS
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 6 hours. Stir in cream cheese & sour cream just before serving.
Extra tip:
Serve on egg noodles and add some sauteed fresh mushroom just before serving.
Slow Cooker Barbecue Ribs
INGREDIENTS
4 pounds pork baby back ribs
salt and pepper to taste
1 cup ketchup
1 cup barbecue sauce
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
** for extra yummy ribs then take from slow cooker and broil them in the oven to get sauce caramelized.
Slow Cooker Pork Chops
INGREDIENTS
6 pork chops
2 (11 ounce) cans cream of chicken soup
1 chicken bullion cube
1 Tblsp of Worcestershire sauce
Juice of one can of corn
salt and pepper to taste
1 teaspoon garlic powder (can sub. Fresh garlic)
1. Brown pork chops in oil. While browning mix soup, bullion, Worcestershire, juice & garlic.
2. Place pork chops into a slow cooker. Pour soup mixture over meat. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.
Slow Cooker Cheesy Chicken
INGREDIENTS
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder
DIRECTIONS
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
Cook on High for about 6 hours. Note: Do not lift lid while cooking!
MY LIFE STORY ONE DESSERT AT A TIME
Welcome to MY LIFE!!
Tonight we begin a fun journey of sharing our life with those we love! My favorite “Life Stories” are those with a “voice.” My aunts story reads just as she would tell the stories out loud. I hear her voice in my head as I read. She didn’t worry about proper grammar or spelling, she just recorded her story - I suggest you follow her example and write just as you would talk. Let your voice be recorded on the pages. If the questions stir a different thought or memory - record that!! It will mean more to you than reporting on what you were “assigned.”
Tonight’s Thoughts………
1. What is your earliest childhood memory - include as many details as you can.
2. Describe a typical family dinner (during your childhood)
3. LIST - “My mom always said…” & “My dad always said…” **see below**
4. Research homework - Learn & be prepared to record how your parents met
**LIST** Flip to the back 2 pages of your notebook. We will be working from the back forward on the lists. It is something you will think of sporadically, and then you can just jot it in. Some will be “works in progress” (Like top 10 lists) Some will show deep incite to who you are, without any story telling. Some will just be amusing to your descendants. Do you know I always say the same thing my mom always says, which her mom always said?!! “If not me, who? If not now, when?”
Tonight we begin a fun journey of sharing our life with those we love! My favorite “Life Stories” are those with a “voice.” My aunts story reads just as she would tell the stories out loud. I hear her voice in my head as I read. She didn’t worry about proper grammar or spelling, she just recorded her story - I suggest you follow her example and write just as you would talk. Let your voice be recorded on the pages. If the questions stir a different thought or memory - record that!! It will mean more to you than reporting on what you were “assigned.”
Tonight’s Thoughts………
1. What is your earliest childhood memory - include as many details as you can.
2. Describe a typical family dinner (during your childhood)
3. LIST - “My mom always said…” & “My dad always said…” **see below**
4. Research homework - Learn & be prepared to record how your parents met
**LIST** Flip to the back 2 pages of your notebook. We will be working from the back forward on the lists. It is something you will think of sporadically, and then you can just jot it in. Some will be “works in progress” (Like top 10 lists) Some will show deep incite to who you are, without any story telling. Some will just be amusing to your descendants. Do you know I always say the same thing my mom always says, which her mom always said?!! “If not me, who? If not now, when?”
Thursday, January 10, 2008
JANUARY ENRICHMENT CALENDAR
Monday Morning Manna at 10am (RS room) - Study Preach My Gospel as sisters. It is an amazing book very conducive to discussion. Please join us and share your spirit. There isn't any better way to grow close, then by sharing your testimony!!
January 16th Lunch at Lori's Noon (Lori Cornell's). Bring some sort of dish to share and join us for lunch. Eating is something sisters do together often!
January 22nd Temple Trip & Lunching Ladies 9am at church. 9:30 session, and then lunch at Kneaders at about 11:45. Could we be more sisterlike? We are going to the temple and out to lunch?!!!
Greeting Card Exchange Group 7:30pm at Mechelle Stout's. If you are in the group... time to get prepared. If you are not in the group, but think you might want to join, call Bonnie Lotz... or come for a look-see. Notes to one another help bond us together.
January 29th NEW GROUP!!!! "My Life One Dessert at a Time" 7pm at Mechelle Stout's. This is a new one that EVERY sister needs!! Bring a notebook, or a journal to Mechelle's. She will ask 2-3 questions and give you time to write down your answers, after quite a few of these evenings you will have a great start to your life history!!! See, EVERY sister needs to work on their life history... but who makes the time? Well, enrichment is making the time to keep this important commandment! But wait there's more... if you act now, you will be served a yummy dessert, we can chat and become closer friends... almost like SISTERS!
February 5th Freezer Dinners YEP THEY'RE BACK. This month theme is CrockPot or Slow Cooker themed! The menu's are: Slow Cooker Chicken and Dumplings, Slow Cooker Beef Stroganoff, Slow Cooker Barbecue Ribs, Slow Cooker Pork Chops, and Slow Cooker Cheesy Chicken. Cooking ahead will leave you an afternoon to go play with your visiting teachees!!
SAVE THE DATE : We have a very fun activity on February 19th .... "Favorite Things" It will help us become SISTERS!!
January 16th Lunch at Lori's Noon (Lori Cornell's). Bring some sort of dish to share and join us for lunch. Eating is something sisters do together often!
January 22nd Temple Trip & Lunching Ladies 9am at church. 9:30 session, and then lunch at Kneaders at about 11:45. Could we be more sisterlike? We are going to the temple and out to lunch?!!!
Greeting Card Exchange Group 7:30pm at Mechelle Stout's. If you are in the group... time to get prepared. If you are not in the group, but think you might want to join, call Bonnie Lotz... or come for a look-see. Notes to one another help bond us together.
January 29th NEW GROUP!!!! "My Life One Dessert at a Time" 7pm at Mechelle Stout's. This is a new one that EVERY sister needs!! Bring a notebook, or a journal to Mechelle's. She will ask 2-3 questions and give you time to write down your answers, after quite a few of these evenings you will have a great start to your life history!!! See, EVERY sister needs to work on their life history... but who makes the time? Well, enrichment is making the time to keep this important commandment! But wait there's more... if you act now, you will be served a yummy dessert, we can chat and become closer friends... almost like SISTERS!
February 5th Freezer Dinners YEP THEY'RE BACK. This month theme is CrockPot or Slow Cooker themed! The menu's are: Slow Cooker Chicken and Dumplings, Slow Cooker Beef Stroganoff, Slow Cooker Barbecue Ribs, Slow Cooker Pork Chops, and Slow Cooker Cheesy Chicken. Cooking ahead will leave you an afternoon to go play with your visiting teachees!!
SAVE THE DATE : We have a very fun activity on February 19th .... "Favorite Things" It will help us become SISTERS!!
Subscribe to:
Posts (Atom)