Now more than ever is the time to come together as saints and learn those skills we have been constantly advised to learn by our Prophets. We are adding a new class titled "Provident Living". Topics will vary with occasional activities. Everyone has something to offer concerning this subject whether you are an expert canner or excellent couponer everyone can serve others by sharing their skills for Provident Living. It has become evidentally necessary to come together as sisters in the gospel if we are to weather this economic storm and help one another through. What better way then share our knowledge and help where needed?!
Join us Thurs. November 19th!!
First meeting:
Thursday November 19th
7:00 to 8:00 pm
Sister Robin Scott's Home
495 Bliss Ave.
Everyone is welcome!!
"But living providently is more than just putting aside food for future need. It encompasses all areas of life. If we want to face the future with confidence and peace of mind, we must prepare ourselves in six areas: literacy and education, career development, financial and resource management, home production and storage, physical health, and social-emotional and spiritual strength. When we strive to prepare in these areas, we can enjoy peace of mind as we face the uncertainties of the future."-Provident Living: A Way of Life,” Ensign, Aug 1987, 35
November's evening book club will be.....
WEDNESDAY Nov 4th
Donna Miller's house
6:30 p.m.
The book is 'The No 1 Ladies Detective Agency' by Alexander McCall. Please come even if you don't have time to read the book all the way...(I know this is short notice!). We just love to visit. We will be doing the first WEDNESDAY of each month since that seems to be a better day for some people. (and since only 2 of us were coming on Thursdays!). Hope to see you there! Please RSVP to Donna. Thanks!
Friday, Oct 23, @ 6:30pm
at the home of Sis.Petty
Come learn how to use Photoshop,
bring something to take notes!
~Revised!!!~
Friday evening, Oct 16, 6:30pm at Sis.Scott's
We will be making homemade Christmas cards (thanks to Sis.McKinney!) and finishing up any other project you may have. The children's aprons will be there to view & learn how to make, the etching cream & extra snack time stickers will be there also, just in case, and we'll have copies of the recipe from last week's "cookie mix in a jar". So come hang out, make some cards, catch up on what you may have missed, get some gifts done for the holidays and socialize with your sista's! :)
C U THERE!!
We have a new baby in the ward!
~Elizabeth Rose Knudsen~
was born Tuesday, Sept 29
weighing 8 lbs 11 oz and 22" long
Congratulations to the Knudsens!!!!
(Call them to see when you can take a dinner! :)
In October we will be working on getting ready for the holidays!
Each thursday night, 6:30pm, for the first 3 weeks, we will meet at Sis.Scott's house to make easy gifts for Christmas. Here is our first craft:
~Childrens Aprons~
These are made from towels. The two above are made with two wash clothes, and below is a linen kitchen towel. There are so many possiblities, and they are so easy!! Just find some towels, ribbon, buttons, patches, and get creative!
~October 1, 6:30pm @ Sis.Scott's house~
Bring your own materials and sewing machine if available and have fun creating, or just come learn, watch & make them at home!
Sister Tanner's Ghoulishly Delicious Halloween Recipes
Below you will find the recipes Sister Tanner shared at the Halloween Edibles class. Enjoy!
To Print:
-Select and highlight the recipe you want to print
-right click mouse
-select 'print preview'
-on print preview screen select from drop down 'As selected on screen'
-Click 'print'
Body Part Stew
2 pounds ground beef (or ground turkey)
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chilies
2 (4 1/2-ounce) cans diced green chilies
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions.
Serve with Witches Hairy Finger Breadsticks
Witches Hairy Fingers Breadsticks
1 pkg. yeast
1 ½ C warm water
1 T malted milk
1 T honey
1 t salt
¼ t green food coloring
4-4 ½ C flour
1 egg
Shredded parmesan cheese
Sliced almonds
Dissolve yeast in water. Stir in other ingredients. Add flour til dough forms ball. Knead.
Divide dough into 16 pieces. Shape each piece a 10 inch rope. Cut in half. Place 2 inches apart on a greased baking sheets. Cover and let rise 15-20 minutes. Brush with egg white and sprinkle with parmesan cheese. Place an almond slice at the tip of each. Bake 400 degrees for 10 minutes.
Peanut Butter Pumpkins
1 bag (10 oz.) peanut butter chips
1 can (16 oz.) vanilla frosting
¼ t. orange paste food color
12 small pretzel twists – broken into ½ inch pieces
Line cookie sheet with waxed paper. In saucepan, melt peanut butter chips over low heat, stirring constantly until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle.
Shape mixture into 1 ¼ balls; flatten slightly. Use the edge of a rubber spatula to make grooves into each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least one hour before serving. Store in covered container in refrigerator.
Host of Ghosts
10 Oreo cookies
1 package (3oz.) cream cheese
6 oz. white candy coating
1 T. shortening
· In a food processor, cover and process cookies until mixture resembles coarse crumbs. Cut cream cheese into three pieces; add to food processor. Cover and process until mixture forms a soft dough.
· Using 2 teaspoons dough for each, form 26 ghost shapes. Place on waxed paper covered cookie sheet.
· In a small microwave-safe bowl, melt candy coating and shortening; stir until smooth. Slowly spoon over each ghost shape to cover. Use a toothpick to create eyes. Store in the refrigerator.
Chocolate Marshmallow Ghost Cake
Makes three 6-inch layers or about 6 dozen mini cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
2/3 cup unsweetened Dutch-process cocoa powder, sifted, plus more for pans
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk
Directions
1. Preheat oven to 350 degrees. Butter three 6-inch round cake pans. Dust with cocoa powder, and tap out excess; set aside. Alternatively, line six mini muffin tins with paper liners.
2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with the milk. Mix until just combined. Divide batter evenly among pans (about 2 cups batter per pan) or lined muffin cups (about 1 tablespoon batter per cup).
4. Bake until a cake tester inserted into centers comes out clean, 30 to 40 minutes for cake layers and 14 to 16 minutes for mini cupcakes. Let cool in pans or muffin tins on a wire rack. Decorate as desired.
Frosting
Makes enough for one 6-inch 3-layer cake
16 ounces cream cheese, room temperature
1 cup confectioners' sugar
Directions
1. Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 5 to 7 minutes. Use immediately.
Candy Corn Cookies
1 pouch (1 lb. 1.5 oz.) Betty Crocker Sugar cookie mix
1/3 cup butter, melted
1 egg
Orange paste food color
2 oz. semi-sweet chocolate melted, cooled (I use chocolate chips)
· Line 8x4-inch loaf pan with waxed paper, extending paper up over sides of pan. In medium bowl stir cookie mix, melted butter and egg until soft dough forms.
· On work surface, place ¾ cup dough. Knead desired amount of orange food color into dough until color is uniform. Press dough evenly in bottom of pan.
· Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.
· Heat oven to 375 degrees. Remove dough from pan. Cut crosswise into 1/4 inch slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place 1 inch apart.
· Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
