Join your fellow sisters for these awesome upcoming July events:
Wed, July 8th 7:00 am: Service Project-Evangel Home
Please come help paint a small studio apartment for the Evangel home. Bring rollers and brushes if you have any. Meet at Linda Saunder's home.
July 9th 10:00 am - 12:00 pm: Pool Play Date - Sister Olga Coleman's Pool
Sister Coleman has kindly offered her pool for a play date. So come enjoy a cool dip in the pool. (Please make sure you supervise your children well.)
12444 Paul Ave.
Clovis, Ca. 93619
Mon, July 13th 7:30am ~ Evangel Home
Meet at the Sis.Tanner's home at 7:30am to come help decorate the Evangel Home apartment! Thank you everyone for all your help!!
July 22nd 6:30 pm: RS Enrichment Girl's Night Out - Sister Ryan's
Delicious dinner, scrumptious dessert, and H2O..H2O...H2O!
This is an ALL girls night out so all are welcome to come. Bring your daughter, mother, sister, etc. We will be playing in the water and swimming so bring your suit and a towel and be prepared to have fun with your fellow sisters.
Please keep an eye out for information on more events!
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.
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