January Weekday Relief Society Meeting

Come Join Us!
for our Week Day Relief Society Meeting
Tuesday, January 18th
6:30 p.m. @ the church.

We will be making homemade cards.  (example: birthday, thank you, get well, just because..) If you would like to bring any of the following items for yourself or to share with others, that would be great!
*** decorative paper, ribbon, brads, glue sticks, scissors, stickers, or anything else you can think of that would make a card cute!
We will provide the card stock for the base of the cards and also stamps.

We will also be taking turns registering for LDS.ORG
come prepared with your:
membership #.  This can be found on your temple recommend or your end of the year tithing statement. If you can't find it, please ask a member of the bishopric.
You will need it to create an account.

Light refreshments will be served.

We hope to see you there!!!

MAZURKA BARS

(I doubled this recipe to fit in my large 11 x 15 pan)
Preheat oven to 325 degrees.
]
2 c. oats
1 c. whole wheat flour
1 c. dark brown sugar (or light brown - whatever you have)
1/2 c. coconut
1/2 c. chopped walnuts (I used pecans)
1/2 t. baking soda
1/4 t. salt
1 1/2 sticks butter, melted
1 t. vanilla

Mix all ingredients together and press into a greased square pan. Top with fresh sliced peaches, berries, or whatever you like. Press the fruit lightly into the crumb mixture.

Bake at 325 degrees for 40-50 minutes. They should look dry on top.

**For Fall flavors, add some cinnamon and nutmeg and use thinly sliced apples instead of berries. It would also be fun to add mini chocolate chips to the mixture, too!

For Sale

Leisa McMurdie has a girl twin bed for sale.  It comes with a headboard, rails, and a new mattress.  If anyone is interested, contact her for further information.  Thanks.

Apricot Roasted Pork

Submitted by Wendy R.

Ingredients:
½ c apricot preserves (I've also used plum, apple, and berry and they were good too!)
1 tsp salt
1 tsp dried oregano
¾ tsp garlic powder
½ tsp pepper
1 (3#) boneless pork loin, trimmed
cooking spray
*****Preheat oven to 425.  place preserves in small saucepan over med heat and cook 10 min or till melted.  Keep warm over low heat.  Combine spices and rub evenly over pork.  Place pork on a rack coated with cooking spray and place in shallow pan.  Bake at 425 for 30 min.  Brush evenly with ¼ c preserves.  Bake additional 10 min.  Brush with remaining preserves, and bake 10 more min or till thermometer reads 155 (slightly pink).  Let stand 10 minutes before slicing

Nat's "YUMMY" Syrup

Submitted by Cheryl R.


Ingredients:
1 1/2 cup sugar
3/4 cup butter
2 Tbl Karo syrup
3/4 cup buttermilk (or 3/4 cup milk with 1 Tbl lemon juice. mix and let sit for a few minutes)
1 tsp. baking powder
2 tsp. vanilla (added at the end)
-------
Mix everything (but vanilla) and bring to a boil.
Simmer for 7 minutes on med/med low heat
Add the vanilla while it is cooling
(can store in fridge up to one month to reheat)

Pumpkin Gingerbread

Ingredients

2 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a mixer, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and cloves.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Technology Class

Join us on October 19th at 6:30 p.m. at the church for a class on the latest technology.  We will be discussing things such as Social Networking, (blogs, twitter, facebook), how to access the ward website, our own Relief Society blog, how to use cell phones for texting and camera phones, etc.  This should be an informative night for everyone.  If you are technology savvy, please come and give your input and ideas of how to best use the technology out there.  If you are afraid of  the technology that's out there, please come with your questions and concerns.  Hopefully this will be a night of insight and learning for all of us!  We hope to see you there!
Refreshments will be served.

Zucchini Brownies

Submitted by Sarah S.

Brownies

½ c. vegetable oil
1 ½ cups sugar
2 tsp. Vanilla
2 c. flour
½ c. cocoa
1 ½ tsp. baking soda
1 tsp. Salt
2 c. shredded zucchini (I peel and grate.
No seeds and squeeze out the extra “juice” first)
½ c. chopped walnuts

Frosting
6 T. cocoa
¼ c. margarine
2 c. powdered sugar
¼ c. mild
½ tsp. Vanilla

Preheat oven to 350. Grease and flour a 9x13.

Mix oil, sugar, vanilla.

Combine dry ingredients seperately.

Mix together.

Fold in zucchini and walnuts.

Spread into pan (batter is dryish, not like normal brownies)



Bake for 25 to 30 minutes.

Make frosting by melting together cocoa and margarine. Let cool. In a medium bowl, blend together powdered sugar, milk, and ½ tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies. ENJOY :)

Brownie Goody Bars

1 box brownie mix (make according to box)

1- 16 oz. container of vanilla frosting

1/2 cup salted peanuts, (coarsely chopped) The peanuts really could be optional

2 cups rice cereal

2/3 cup creamy peanut butter

1 1/2 cups semisweet chocolate chips

1. Heat oven to 350. (325 for dark or nonstick pan). Grease bottom only. I've used a 8x8 pan and a 9x13. It just depends how thick you want the brownies. Both work fine.

2. Make and bake brownies as directed on box. Cool COMPLETETLY. (I've put them in the freezer or fridge before to help the cooling process when I was under time constraint. They still turn out fine)

3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cerial in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.

Monkey Bread

Submitted by Heidi E.

INGREDIENTS:

1/2cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS:

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.