Bucket List Snapshots

These chocolate covered frozen bananas were yummy.

Stuffed mushrooms, yummy pasta dish, sampling our "never before tried" recipes.

"God expects you to have enough faith and determination and enough trust in Him to keep moving, keep living, and keep rejoicing. In fact, He expects you not simply to face the future; He expects you to embrace and shape the future-to love it and delight in your opportunities. God is anxiously waiting for the chance to answer your prayers and fulfill your dreams, just as He always has. But He can't if you don't pray and He can't if you don't dream. In short, He can't if you don't believe." Jeffery R. Holland

This video from Elder Uchtdorf's talk was shared, please take a minute to view it! It is worthwhile!

http://www.lds.org/pages/mormon-messages#your-potential-your-privileges

RECIPES FROM THE EVENING RELIEF SOCIETY “SAMPLING TIME”

Here are a few recipes from our BUCKET LIST party. We tried recipes we have never made/tried. Some, if not all were delicious! Pictures of the fun night to follow!

 

HASSELBACK POTATOES  (Joan Rudd)

Scrub 4-6 medium potatoes [or 10-12 small potatoes] and slice at 3 mm intervals nearly through but just short of the bottom.  Slice 3-5 garlic cloves thinly and insert between a few of the potato slits.  Dot each potato with a ½ -1 teaspoon of chilled butter cut into tiny pieces.  Drizzle with 3-5 T of olive oil and sprinkle with sea salt and freshly ground pepper.  Bake @ 425 degrees for approx. 40 minutes or until potatoes are crispy on the outside and softened in the centers.  [I brushed them with melted butter halfway thru cooking.]  Serve warm!

 

QUICK AND EASY BLENDER SALSA  (Tiffany Smith)

from: http://www.mountainmamacooks.com/2012/01/quick-and-easy-blender-salsa/

Prep Time: 15 minutes Total Time: 15 minutes

 

1- 14 oz. can diced tomatoes                1- 10 oz. can orginal Rotel

1/2 small onion, roughly chopped        1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it) *

1 teaspoon honey                               1/2 teaspoon salt

1/4 teaspoon ground cumin                 small to medium size handful of cilantro, washed

juice of 1 lime

 

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

 

[* Tiffany didn’t use the jalapeno but added a teaspoon of sugar.  She says, “this super simple blender salsa is a great alternative to fresh pico when tomatoes aren’t at their best.  I use it all winter long and it’s my go to recipe for chips and salsa.”]

 

CHICKEN SALAD  (Rachelle Jones)

½ Cup Chopped Almonds

1/2 Cup Chopped Celery

1 Cup Cooked Chicken

4 Tbsp. Currants

Salt and Pepper

 

BANANA BANANA BREAD   (Linda Rensink used this recipe from All Recipes)

Makes 1 - 9x5 inch loaf

 

2 Cups all-purpose flour

 1 teaspoon baking soda

  1/4 teaspoon salt

  1/2 Cup butter

  3/4 Cup brown sugar

  2 eggs, beaten

  2 1/3 Cups mashed overripe bananas

 

* Linda added chocolate chips

 

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

 

MIMI’S CHOCOLATE COVERED BANANAS

1/3 Cup peanut butter, 1/3 Cup chocolate chips. Melt in microwave for 1 minute. Dip cut up bananas, place on wax paper, sprinkle with shredded coconut, freeze for an hour.

 

WHOLE WHEAT PUMPKIN BREAD OR MUFFINS (Deborah Royal)

1/2 c. vegetable oil                                          2 eggs

1 2/3 c. whole wheat flour                                1 1/4 c. sugar (I used organic, raw sugar)

1/2 tsp. nutmeg                                                1/2 tsp. cinnamon

1/4 tsp. baking powder                                                1/3 c. water

1 c. canned or homemade pumpkin puree         1 tsp. baking soda

1/2 tsp. salt

 

Combine eggs, oil, water and pumpkin puree (use straight pumkin, not a pie mix) Sift dry ingredients together and gradually beat into first mixture.

Bake in greased and floured 9x4x3 inch loaf pan for 1 hour at 350 F. Or bake in muffin pans for 25 minutes.

 

Makes about 20 muffins. Chopped walnuts may be added to the mixture. (I added raisins.)

 

STUFFED MUSHROOMS, BABY!  (As modified by Geri Chumley)

One package (or a little more) Fresh button mushrooms

1 Cup hot pork sausage, browned

½ onion, finely diced

4 tsp. minced garlic (or more to taste)

1 10 oz. container Italian Cheese and Herb Cooking Crème (found with cream cheese)

¾ Cup grated cheese

Salt & Pepper to taste

 

Wipe off the mushrooms or wash if needed and pop out stems, reserving both parts.  Chop stems and set aside.

Brown and crumble sausage.  Remove from pan and set aside to cool.

Add onions and garlic to the same skillet; Cook for 2 minutes over low heat.

Add mushroom stems; Stir and cook for 2 minutes.  Let cool slightly.

To cooled sausage, add cooking cream and cheese.  Stir in mushroom/onion/garlic mixture.

 

Refrigerate for a short time to firm up.  Scoop mixture into the cavity of each mushroom, creating a sizable mound over the top.  Bake at 350 for 20-25 minutes until nice and hot.  Allow to cool before serving: the stuffed mushrooms taste better when not piping hot.

 

[Note:  Geri tried cooking them in an additional container of the cooking crème, but didn’t find that it affected the flavor in the manner she was striving for.  Just use a lightly oiled baking pan.]

 

MEXICAN RICE CAKES  (As modified by Geri Chumley)

½ Cup dry brown rice, cooked according to usual method (don’t use butter if you normally do)

½ Cup cooked white beans (from a can or cook some and use only ½ Cup)

¼ Cup marinara (or any other spaghetti sauce)

½ Cup (or more) shredded Mexican Blend cheese

¼ Onion, chopped

Seasonings:  I used salt, pepper and Mojito/Lime

¼ Cup bread crumbs (I used plain and sprinkled in garlic salt and Mojito Lime)

¼ Cup dry Parmesan cheese

 

Mash beans until smooth.  Stir in marinara sauce, ½ the cheese, the onion and seasoning.

Stir rice into bean mixture and cool to make it easier to shape.

 

Mix bread crumbs and dry Parmesan cheese (season until you like it).  Mash scoops (about 1 Tbsp.) of rice/bean mixture into the crumbs and flatten, turning so that both sides get breaded.

 

Heat on lightly oiled skilled (griddle) for just a short time.

 

[Note:  Geri wasn’t very excited about this, but it could be an useful recipe for using food storage.  It was better when topped with salsa and can be easily modified with other spices, or even different ingredients.  More onions and garlic and possibly some “zing” like red peppers or hot sauce might have been an improvement.]

HIGHLIGHTS FROM LAST WEEKS LESSON:

Thank you to Christy Douglas for substitute teaching for us at the last minute. She did a wonderful job leading the discussion of the first lesson in our new manuals. The lesson was about learning by faith. 

"The whole idea of Mormonism is improvement- mentally, physically, morally and spiritually. No half-way education suffices for the Latter-day Saint."- Pres. Lorenzo Snow

BIRTHDAYS THIS WEEK:

21: Christy Douglass

22: Geri Chumley

23: Brittinay Adair

24: Karen Blum

26: Cora Ortiz

27: Tina Melo

NEXT WEEKS LESSON:

TFOT, President Eyring, p.72, "Where Is the Pavilion?"

SPECIAL ANNOUNCEMENT:

Dawn Jackson has invited everyone to her Bridal Shower on Saturday, January 26 from 12:00 - 3:00 at her home at 2920 Alvarado.

For more information please contact Dawn at 410- 0482.

Monday Minutes

HIGHLIGHTS FROM LAST WEEKS LESSON:

During Stake Conference the Stake Presidency extended two invitations to all of us. The invitations were;

1- In 2013, we invite each member (age 12 and up) of the stake to obtain a temple recommend and regularly use it.

2- In 2013, we invite each family in the stake to research names from their own family line and take a "family" through all of the temple ordinances by Sept 7th, 2013. We encourage you to utilize your ward Family History Consultants and your High Priests Group leadership in both the research and in assisting you in having the ordinances completed.

"As we unite together as families, wards and as a stake towards these common goals, the Spirit of the Lord will be poured out upon us and we will have increased direction in our lives, more power to resist temptation and an increase of peace and happiness."

BIRTHDAYS THIS WEEK:

14- Shannon Redfern

16- Edith Grandke

18- Lori Hatch & Jessica Chambers

20- Alli Gibb

NEXT WEEKS LESSON:

Lesson #1: Learning by Faith

UP COMING ACTIVITIES:

January 17- Evening R.S. Activity, 7pm, "What's On Your Bucket List?", You are invited to bring a snack that you've never made before to share. The ward grandpa's will be providing a nursery. There will be Give Away tables set up for items you would like to give away. 

Monday Minutes

HIGHLIGHTS FROM LAST WEEKS LESSON:

Sister Rudd gave us an introduction to this year's new manual, "Teachings of Presidents of the Church Lorenzo Snow". She highlighted a number of interesting stories about the fifth prophet of the church. You can find these stories in the first 33 pages of the manual.

BIRTHDAYS THIS WEEK:

7- Leah Mcintyre

8- Tamara Benson

9- Julie Oldham

10- Susan Dunn

11- Mimi Saunders

13- Barbara Ira

NEXT WEEKS LESSON:

No lesson. Stake Conference, 10am at Stake Center in Ferndale

UP COMING ACTIVITIES:

January 8th- Daytime R.S., 11am, Brother Bolden will be speaking about the stake production of Savior of the World.

January 12 & 13- Stake Conference

January 17- Evening R.S. Activity, 7pm, "What's On Your Bucket List?", You are invited to bring a snack that you've never made before to share.

 

**Thank you to those who helped with the baby blankets. Some of them went with Brother Reid to Afghanistan, and will be given to people living in caves. The rest will be shipped to refugees in camps in Kabul, most likely. We are so grateful for your service!