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.)

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

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!

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?”

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!!

November - "More Than Thanksgiving!"

NOVEMBER ENRICHMENT EVENTS

Mondays - Monday Morning Manna 10 am at the church we are in the middle of Alma… come even if you haven’t read and join the discussion!

Wednesdays - Spanish with Josefina Wed 10am at the church we are starting with the basics

11/2 Gifts of the Heart W/ Cheryl Bullock 10am-Noon @ the church Join us for some fun while we prepare quilts to take to the women’s shelter!

11/3 Dry Pack Canning - Contact Josefina Swenson for more information!

11/4 More than Thanksgiving Kick Off *RS lesson - You won’t want to miss
this weeks RS lesson as we kick off the next “Personal Happiness” activity!

11/15 Card Exchange group 7pm in the Stock’s Home - contact Bonnie Lotz for information.

11/20 Ending Activity “More than Thanksgiving” with Debbie Owen - 7pm at the church THIS IS A VERY SPECIAL EVENING YOU WON’T WANT TO MISS

11/27 Temple Tripping Lunchin’ Ladies!! Meet at the church at 9am we will do one session, then go to lunch at Applebee's in the District.

GAFIA - Appetizer Class Recipes

So, I do believe the most comments and requests from GAFIA were regarding the recipes for the Appetizer class... so here you go ladies. Eat to your hearts content!


Bacon and Tomato Dip
1 (8oz.) pkg. cream cheese
½ Cup Ranch Dressing
1 medium tomato seeded and diced
6 bacon slices. Cooked until crispy
½ cup finely chopped celery
2 T. finely diced onion
1 tsp. sugar
Mix cream cheese and ranch dressing together until well blended. Fold in the remaining ingredients (reserve 1 Tbsp tomato for garnish). Refrigerate at least 3 hours. Line dish or bread bowl with lettuce leaves, fill with dip, and garnish with remaining tomato. Serve with toasted French bread



Red Pepper Dip
12-14 red peppers
1 Tbsp salt
Wash peppers and finely chop or grind up in food processor. Combine with salt and let sit for 3 hours
3 cups of sugar (or more if you want it sweeter)
2 cups apple cider vinegar
Combine with the peppers and salt and simmer for 3-4 hours
To serve, pour over a block of cream cheese. Serve with wheat thins, crackers, or chips



Baked Artichoke Dip
1 8 oz can non-marinated artichokes
½ cup sour cream
½ cup mayonnaise
1 8 oz. pkg. cream cheese, softened
1 clove of garlic minced.
1 cup of Parmesan Cheese
Combine sour cream, mayo, cream cheese, and garlic. Mix well. Chop artichoke hearts to desired size. Fold into mixture. Put into a casserole dish and bake at 350˚ for 20-30 minutes. Serve with corn chips, bread, or crackers.


Basic Apple Dip
8 oz cream cheese
¼ cup sugar
¾ cup brown sugar
1 tsp vanilla
½ tsp lemon juice
Beat cream cheese well. Add sugar a little at a time. Add remaining ingredients.
Variations:
Add ½ bag of heath candy chips or pieces of Skor Bars
Spread on a plate or casserole dish and cover with Mrs. Richardson’s Butterscotch Carmel Sauce and sprinkle with chopped nuts or candy pieces.
Serve with apple slices



Fruit Dip
1 pkg. cream cheese (8 oz)
1 small jar marshmallow creme (about 7 oz)
Soften the cream cheese and combine with the cream cheese. You may add a drop of food coloring if you want color. Serve with fresh fruit.



Deluxe Fruit Dip
1 8 oz tub strawberry or pineapple soft-style cream cheese
1 7 oz jar marshmallow crème
1 Tbsp orange juice
1 Tbsp lemon juice
Beat together until smooth, serve with fresh fruit.









Cheese Ball
2 pkgs cream cheese (8 oz each)
1 Tbsp chopped onion
2 Tbsp chopped green pepper
1 Tbsp Lowry’s seasoning salt
1 small can crushed pineapple well drained
2 cups chopped nuts (I prefer pecans)
Soften cream cheese, mix in all ingredients. Form into a single cheese balls or 4 small ones. Roll in chopped nuts.



Easy and Delicious Cheese Ball
3 pkgs cream cheese (8oz each)
1 pkg ranch dip
sliced almonds
Combine cream cheese and ranch dip. Form into a ball and roll in sliced almonds.



Stuffed Mushrooms (Easiest)
1 pound small button mushrooms
1 box chicken stuffing mix
1 pound brown n' serve breakfast sausage
3/4 C. grated cheddar cheese, divided
Wash mushrooms and remove stems. Chop stems and saute' them with the sausage. Cook stuffing as directed and combine with sausage mixture and cheese. While sausage and stuffing are cooking, Saute' mushroom caps in butter and drain. Stuff mushroom caps with mixture and sprinkle tops with cheese. Broil until cheese is melted.





Stuffed Mushrooms (Easy) (Sat. class members: Notice the slight changes to the recipe)
1 1/2 pounds small button mushrooms
1 pound sausage (breakfast type)
1 package (8 oz.) cream cheese
1 small onion
2 C. bread crumbs plus 1/2 tsp. seasoning salt (or use one box chicken stuffing mix, prepared according to package directions)
parmesan cheese
Wash mushrooms and remove stems. Chop stems and saute' them and the onion with the sausage. Remove from heat and stir in cream cheese and bread crumbs (or stuffing.) Stuff mushrooms generously with filling and sprinkle tops with parmesan cheese. Bake @ 400 degrees 15-20 minutes or until tops are golden brown.


Cheese Puffs
1 cube butter
1 C. water
1 C. flour
1/4 t. salt
4 eggs
1 C. grated cheese
Boil Water and butter. Add salt and flour... stir until smooth ball forms. Remove pan from heat. Cool slightly. Stir in cheese. Add eggs one at a time and beat well until smooth again. Drop by rounded teaspoonful on greased baking sheet. (These will almost double in size when baked.) Bake 20 minutes @ 400 degrees.
Makes 2-4 dozen depending on size.


Cream Puffs
Same recipe as above except omit the cheese and add 1 tsp. vanilla.









Chicken Sauce for Puff Pastries
1 cube butter
1 onion chopped
2-3 cups celery chopped
¾ cup water
1 can cream of celery soup
1 to 2 cups chicken, cooked and cubed
Melt butter in skillet. Sauté onion and celery for 3 minutes. Add water, cover and steam until tender. Add chicken and soup and heat through. May be thinned with more water or milk to desired consistency. Great for left over chicken
You may also serve it over rice or chow mein noodles.


Breakfast Casserole
8 slices of bread cubed
2 cups cheese
1-2 lbs. of sausage, cooked
6 eggs
2 ¼ cups milk
1 tsp. dry mustard
Spray the bottom of 9 x 13 casserole dish with non-stick spray. Cube or tear bread into small pieces and put in casserole dish. Sprinkle with cheese. Cover with cooked sausage. Beat eggs, milk, and mustard. Pour mixture on top. Refrigerate overnight.
1 can cream of chicken soup
½ cup of milk
Dilute soup with milk. Just before baking, pour over casserole. Bake at 300˚ for 1 ½ hours.


Piña Colada Punch
1 large can pineapple juice
1 cup piña colada drink mix
1 small can limeaede
2 bottles lemon-lime soda (2 liter size)
1 bag of ice
Makes 2 ½ gallons

Strawberry Lime Punch
1 1/2 cups pineapple juice
1/2 cup orange juice
2 T lime juice
1/2 cup sugar
1 pkg (10 oz) frozen sliced strawberries, thawed
1 bottle lemon-lime soda
fresh fruit slices for garnish
In 2 quart pitcher combine the pineapple juice, orange juice, lime juice and sugar. Stir until sugar is dissolved. Then stir in the strawberries. Refrigerate until ready to serve. To serve, stir in the soda and pour into glasses. Garnish with fruit slices.


Cucumber Punch
1 2 liter bottle of diet sprite
1 large can of limeade
Ice
1 sliced cucumber
Combine soda and limeade. Add ice and float cucumber on top.


Coconut Bites (Lara... I'll have these already made)
1 cube butter or margarine, melted
2 C. graham cracker crumbs
2 2/3 C. flaked coconut
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) package semi-sweet chocolate chips
1/2 C. creamy peanut butter
Preheat oven to 350 degrees (325 for glass dish.) In 9x13 baking pan combine melted butter and cracker crumbs. Press into pan. Sprinkle coconut evenly on top. Drizzle sweetened condensed milk evenly over the top next and bake 25 minutes or until lightly browned. In microwave, melt chocolate chips and peanut butter. Stir until smooth and shiny. Spread this mixture evenly over hot coconut layer. Cool in refrigerator for 1 hour. For appetizers, cut into bite-sized squares. Store loosely at room temperature. Makes about 4 dozen appetizers or 2 dozen dessert-sized squares.


Chocolate Turtles
56 mini pretzels
1 13 oz pkg of rolo candy
56 pecan halves
Line baking sheet with foil. Place pretzels on foil and top each with an unwrapped rolo. Bake at 250˚ for 4 minutes (candy will soften, but retain it’s shape). Remove from oven and immediately place a pecan halve on each candy. Press down so candy fills the pretzel. Cool slightly and refrigerate for 10 minute. Store in a cool place.


Quick Sherbet
1 gallon pineapple sherbet
1-2 pkgs. frozen strawberries (you can use fresh strawberries)
4 large bananas
Soften sherbet and thaw strawberries. Cut strawberries into bite size pieces. Slice bananas. Combine and re-freeze. Remove from freezer ½ to 1 hour before serving.

Rice Krispy Dessert
3 cups rice Krispies
1 ½ cubes butter
1 ½ cups brown sugar
1 ½ cups chopped walnuts or pecans
1 ½ cups coconut
½ gallon vanilla icecream
1 pkg Danish dessert
1 pkg frozen berries
Melt butter and sugar; pour over the Rice Krispies, nuts, and coconut. Put ½ of this mixture into greased 9 x 13 inch pan. Slice the ice cream and lay on top of this mixture. Now add the other half of the mix on top of the ice cream and press down firmly. Place in freezer. Cook Danish dessert according to package directions. Cool. Add berries (thawed). Top dessert with sauce as you serve it. Add a dollop of Cool Whip.




Raspberry Cheesecake
1 package white cake mix
2 pkgs. cream cheese softened at room temperature
4 cups powdered sugar
1 pint whipping cream whipped
2 16 oz cans raspberry pie filling
Preheat oven to 350˚. Grease and flour two 9 x 13-inch baking pans or a large sheet cake pan (appox 12 x 17). Prepare cake according to package directions. Pour half into each pan or all into large pan. Bake for 20-25 mintues. Remove and cool. In a medium bowl, whip cream cheese and powdered sugar together until fluffy. Whip whipping cream separately and then add to cream cheese mixture. Spread on the cake. Then cover with the pie filling. Refrigerate until ready to serve. Makes 24-30 servings.


German Chocolate Brownies
1 German chocolate cake mix
2/3 cup butter softened
1 cup semi sweet chocolate chips
1 tub coconut pecan frosting
¼ cup milk
Preheat oven to 350˚. Lightly grease a 9 x 13 inch pan. Cut butter into the cake mix using a fork or pastry blender. Press half of the mixture in the bottom of the pan. Bake for 10 min. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture and drop teaspoonfuls of batter on the frosting. Bake 25-30 minutes or until cake portions of the surface are slightly dry to the touch. Cool completely. Cut into 24 squares. Cover and refrigerate.