September 19

Here are the announcements from Sunday

1. Ward Temple Trip - September 25th - 11:30 session
2. Relief Society Broadcast - 5pm for dinner, 6pm for broadcast at the Stake Centre
3. Two weeks left to finish the Literacy Challenge
4. The Bishop read a letter from Sister Gail R.'s daughter thanking the ward for all of their help and support

Our lesson this week was Chapter 18: Faith in Jesus Christ and was taught by Kristin F..  Faith in Jesus Christ is a sure thing, unlike faith we may have in anything else.  We know He cannot and will not fail. 

Next week's lesson will be from Elder Cook's April Conference address: "We Follow Jesus Christ".  Please note - the newsletter lesson title is wrong but the link is correct.

Also, anyone who would like to carpool to the Relief Society Broadcast can respond to any email from the relief society presidency and we will try and organize this.  Please respond with if you can drive or are looking for a ride.  If you can drive, please let us know how many people you can fit into your car.  Thanks!

September 12

1. General Relief Society Broadcast - Saturday September 25th at the stake centre - a light dinner will be served at 5pm followed by the broadcast from Salt Lake at 6pm.  If you plan on attending please respond to any email from the RS presidency if you haven't already.  The Stake would just like a general idea of how many people to plan for.
2. ESL classes at the church every Sunday evening at 7:30pm.
3. Ward Corn Bust/Chili Cook-off - Saturday September 18th - 5pm (please check your email for location and directions.)

Sister Margaret L. taught our lesson on Sunday which was Chapter 17: The Church of Jesus Christ Today.  Next week's lesson will be Chapter 18: Faith in Jesus Christ.

August 29

The announcements from Sunday were as follows:

1. Sept. 25th - Ward Temple Trip, and General Relief Society Broadcast (dinner @ 5pm and broadcast @ 6pm) at the Stake Centre
2. Sept. 10 - Chili Cook-off/Corn Bust - 6pm - if you would like to sign up to bring something please see sign-ups going around Relief Society or contact Josie P.
3. Sept. 11 - Stake Family Fun Run - 9:30am at the Stake Centre - if you would like to help please contact Wendy G.
4. ESL class being offered by the missionaries - if you know of anyone who might be interested please contact the ward mission leader or the missionaries.
5. The building cleaning schedule has been passed around Relief Society.  If you don't know when your family is assigned to clean please contact Ben M..  Also, if you can't make your assigned week, it is your responsibility to trade with someone else.

As for the lesson, as it was the fifth Sunday, we had a joint Priesthood/Relief Society meeting and the Bishop taught about temples.  He said that he liked to think that holding a current temple recommend is analogous to the Jewish people putting the blood on their doors during the passover.  He said that it can offer us similar protection.

Have a great week!

August 22

This Sunday Meagan M. taught our lesson.  Her topic was Elder Scott's talk from the last conference session "He Lives! All Glory to His Name!".  She wanted to share the following video with all the sisters but wasn't able to, so please take the time to watch it here:




As for announcements:
1. First Aid taught be Tracey S. - Thursday August 26th (that's this Thursday) 6:30pm at the church.
2. General Relief Society Broadcast - Sept 25th 5pm at the Stake Centre.  Light dinner with broadcast from Salt Lake to follow.
3. Our ward ii on church clean-up for the next 2 months.  Please check the list to see if your turn is coming up.  If you are not able to be there on your assigned night, please find someone to fill in for you.
4. Ward Temple Trip - August 28th

Next week's lesson is a joint Relief Society/Priesthood lesson (5th Sunday)

Weekly Announcements - Aug 15

Sister Christine T. taught the lesson this week and she challenged each of us to look for our spiritual gifts and find some way to share them.  She also asked us to show gratitude for people who have blessed our lives. 

Announcements:
1. Sept. 25 - General Relief Society Broadcast at the Stake Centre.  Light dinner at 5pm followed by the broadcast at 6pm.  Sunday dress is appropriate.

2. Aug 26th 6:30pm at the church - First Aid refresher taught by Tracey S. - focusing on children's first aid.  This is not an official first aid course and you will not receive first aid certification.

3. We are interested in who has completed the Literacy Challenge.  Could you please send us an email or comment on this post letting us know if you've completed it?

4. We're starting to plan Super Saturday.  Are there any projects/crafts/classes that you think we need to do?  If so, please send us an email or comment on this post with your ideas.

General Relief Society Broadcast

 **Sisters, please reserve this date on your calendar!**

Come gather with us at the Stake Centre on Saturday, September 25 @ 5 pm for a light dinner then 6 pm for the General Relief Society Meeting Broadcast.

If you come prayerfully seeking answers to your life’s questions, we know you will receive answers and guidance!

Sunday dress please.

August Provident Living

AUGUST PROVIDENT LIVING
EDUCATION/LITERACY		Inventory first aid skills and update if necessary by studying current procedures or taking a class.  Be certified for First Aid/CPR.
SOCIAL/EMOTIONAL STRENGTH		Look for ways to serve others.  Offer to teach a skill to someone.
FOOD STORAGE
Week 1	2 lbs dry lima beans
Week 2	1.5 lbs honey
Week 3 & 4	3.5 lbs nonfat dry milk (1 can)  1 can for each week
Week 5	5 lbs corn meal
EMERGENCY PREPAREDNESS
Food/Water	1 gallon water, 2 envelopes hot chocolate mix, 2 fruit roll-ups
Fuel/Light/Heat	2 emergency blankets
Bedding/Clothing	1 change of clothing
Hygiene	Deodorant, feminine supplies
Equipment	Tri-fold shovel
FIRST AID	Aspirin, antacid, Pepto-Bismol
OTHER	Gather/organize important church records, genealogy

The above amounts are for one adult.

Check around your house for these items before going out to purchase them, you will be surprised at what you already have.  Strive to set aside a small amount of money to purchase the above items. Also you can store your genealogy onto a CD and store it in your Family Preparedness Manual.

If you do not have a Family Preparedness Manual please contact Sister Wendy S. or Sister Stephanie O.

First Aid Refresher

August 26th @ 6:30pm at the church:
First Aid Refresher taught by Tracey S.  with a focus on first aid for children.  Please note that this is not for certification.

Nadine's Banana Crumb Muffins

Banana Crumb Muffins - Nadine W.

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 banana's mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter melted


1/3 cup packed brown sugar
2 Tbsp flour
1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups of flour, baking soda, baking powder, and salt. In another bowl, beat together banana's, sugar, egg, and melted butter. Stir the banana's mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 Tbsp flour and cinnamon. Cut in 1 Tbsp butter until mixture is a crumble. Sprinkle topping over muffins.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Brandy's Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes (from Deceptively Delicious cookbook)
Filling - Brandy H.

¼ cup frozen raspberries, thawed

2 tbsp beet puree (just use canned beets and mix in food processor/blender)

2 tbsp confectioners’ sugar

1 tbsp soft margarine



Batter

1 cup sugar

½ cup nonfat milk

½ cup yellow squash puree (I use butternut squash baby food)

1/3 cup canola or vegetable oil

2 large egg whites

2 tbsp lemon juice

1 tsp pure lemon extract

2 cups flour

2 tsp baking powder

¼ tsp salt



Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups. For the filling, puree the raspberries, beet puree, sugar and margarine in a blender or food processor; set aside. For the batter, beat the sugar in a large bowl with the milk, squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder and salt; then mix until incorporated. Using about half the batter, fill each muffin cup one-third full. Dot each with the raspberry filling, then cover with the rest of the batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch; 20-25 minutes. Turn the cupcakes out onto a rack to cool. (Top with cream cheese icing if you would like. I love them just plain!)

Brandy's Banana Bread/Muffins

Banana Bread/Muffins (from Deceptively Delicious cookbook) - Brandy H.

¾ cup whole-wheat flour (I just use regular flour if I do not have whole-wheat)

½ cup flour

½ tsp baking soda

¼ tsp baking powder

½ tsp salt

½ tsp cinnamon (optional but makes them good)

½ cup firmly packed light or dark brown sugar

¼ cup canola or vegetable oil

2 large egg whites

1 ½ cups banana puree

½ cup cauliflower puree (or another banana if you don’t have any cauliflower puree)

1 tsp vanilla

Preheat the oven to 350 degrees. Coat a 9x5 inch loaf pan, 2 mini pans or 12 muffin tins with cooking spray. In a bowl or zip lock bag, mix the flours with the baking soda, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, mix the sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and mix just until combined. Pour batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean. (55-60 minutes for large loaf, 25-30 minutes for the mini loafs, 20-25 minutes for muffins) Let cool on rack for 5 minutes, then turn the bread out of the pan to cool before serving.

Brandy's Apple Streusel Muffins

Apple Streusel Muffins - Brandy H.


2 cups flour

½ cup sugar

3 tsp baking powder

1 tsp salt

½ cup butter

Mix dry ingredients; then cut in butter. Measure out ½ cup for streusel.



2 tsp lemon rind (optional)

1 egg

2/3 cup milk

2 tsp sugar (topping)

1 cup diced apple

Mix rest of ingredients. Put into muffin pan. Sprinkle on streusel mix then sugar. Cook at 425 for 18-20 minutes. Makes 12 muffins.

Jodie's Carrot Muffins

Carrot Muffins   - Jodie P.
Ingredients:	Directions:
·         1 ½ cups whole wheat flour ·         1 tsp. Baking powder ·         1 tsp. Baking soda ·         ½ tsp. Cinnamon ·         ½ tsp. Salt ·         ¼ tsp. Nutmeg ·         1/8 tsp. ginger ·         1/8 tsp. Allspice ·         ¾ cup brown sugar ·         1 egg ·         ½ cup buttermilk (or add 1 tbsp. lemon juice to 1% milk) ·         1/3 cup apple sauce ·         ½ tsp. Vanilla ·         1 ½ cups finely shredded carrots	- Mix dry ingredients. Set aside. - Beat together egg, applesauce, buttermilk, and vanilla.  Add carrots and stir.  Pour liquid mixture into dry ingredients, mixing gently to moisten – batter will be quite stiff. - Fill greased muffin cups ¾ full and bake at 400˚ for 15-17 minutes.

Launa's Apple Crunch Muffins

Apple Crunch Muffins - Launa W.

Topping ( set aside ) 2/3 cup lightly packed brown sugar

1/3 cup flour

2 Tablespoons butter or margarine

sift together 1 1/2 cups flour

1/4 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

beat together 1 egg

3/4 cup milk

3 Tablespoons vegetable oil or melted shortening

add liquid to dry ingredients ( do not over mix )

fill greased muffin tins 2/3 full

Top each muffin with 1 teaspoon applesauce

sprinkle with reserved topping crumbs

bake 18-20 min at 400

or until golden brown.

Anita's Beef Stroganoff

Beef Stroganoff - Anita O.

• 2 lbs beef strips (cut up a steak or stew meat into strips)
• ¾ cup sliced fresh mushrooms
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 3 TBS red wine vinegar
• ¼ cup quick cooking tapioca
• 1 cup sour cream

Place beef and mushrooms in slow cooker.

Combine soup mix, soup and vinegar. Stir in tapioca.

Cover and cook on low for 8-12 hrs. or on high for 4-6 hrs.

(check after 4 hrs.)

Stir in sour cream before serving.

Anita's Brown Sugar Pork Ribs

Brown Sugar Pork Ribs - Anita O.

• 3 lbs boneless pork or beef ribs
• 1 cup chopped onion
• 2 tsp minced garlic
• 3 TBS. butter
• 2 TBS soy sauce
• ¾ cup lemon juice
• 1 tsp salt
• ½ tsp pepper
• 2 cups brown sugar

Place ribs in slow cooker. Cover and cook on High for 3 hrs.

Drain and discard liquid. In small skillet, cook onion and garlic in butter til soft.

Add soy sauce, lemon juice, salt, pepper and brown sugar. Cook and stir until

sugar is dissolved. Pour over ribs. Cover and cook on high for 2 hours.

Rachel's Black Bean Soup

Black Bean Soup ( I made this one for Super Saturday ) Rachel H.

 

• 3/4 cup chopped celery
• 1 medium onion, chopped
• 3 minced garlic cloves
• 1.5 litres (6 cups) vegetable or chicken stock
• 2 (15oz each) cans black beans, drained and rinsed
• 1 jar (16oz or 2 cups) salsa
• 1 cup cubed cooked chicken breast
• 1 cup cooked rice ( any type will work, but I had used brown basmati rice)
• 1 Tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt

 

Simmer on high for maybe 1 1/2 hours. I really haven't paid much attention. That's the beauty of crock potting with a low maintenance recipe.

Rachel's Paprika Beef

Paprika Beef- Rachel H.

Sear 2 lbs. of cubed chuck beef in olive oil

• I medium onion, sliced
• 1or 2 crushed garlic cloves
• 3/4 cup ketchup
• 2 Tbsp Worcestershire sauce
• 1 Tbsp brown sugar
• 2 tsp salt
• 2 tsp paprika
• 1/2 tsp dry mustard powder
• dash of cayenne

1 1/2 cup water or beef broth; take 1/4 cup of that amount to whisk with 2 tbsp of flour and add everything to crock pot and simmer on high for 3 hours or until tender. Serve with rice or noodles.

Brandy's Italian Beef and Barley Soup

Italian Beef and Barley Soup (from the Rival Crock Pot recipe book)- Brandy H.

• 1 boneless beef top sirloin steak (about 1 ½ lbs)
• 1 tbsp vegetable oil
• 4 medium carrots or parsnips, sliced ¼ inch thick
• 1 cup chopped onion
• 1 tsp thyme leaves
• ½ tsp rosemary
• ¼ tsp black pepper
• ⅓ cup pearl barley
• 2 cans ( 14 oz each) beef broth
• 1 can (14 oz) diced tomatoes with Italian seasoning, undrained

Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet; brown beef on all sides. Set aside. Place carrots and onion in crock pot; sprinkle with thyme, rosemary and pepper. Top with barley and meat. Pour broth and tomatoes with juice over meat. Cover, cook on low for 8-10 hours or on high for 3-4 hours or until beef is tender. Serves about 6.

Brandy's Herbed Artichoke Chicken

Herbed Artichoke Chicken (from the Rival Crock Pot recipe book) - Brandy H.

• 1 ½ lbs boneless skinless chicken breasts
• 1 can (14 oz) tomatoes, drained and diced
• 1 can (14 oz) artichoke hearts in water, drained
• 1 small onion, chopped
• ½ cup kalamata olives, pitted and sliced (I leave these out as our family does not like olives)
• 1 ¼ cup chicken broth
• 3 tbsp quick-cooking tapioca
• 2 tsp curry powder
• 1 tbsp parsley
• 1 tsp basil leaves
• 1 tsp thyme leaves
• ½ tsp salt
• ½ tsp pepper

Combine all ingredients in slow cooker and cook for 6-8 hours on low or 3 ½ - 4 hours on high. May be served with French bread or over rice. Serves about 6.