November Relief Society Message

In October conference of 2007, Elder Oaks taught the following: “Most of us have more things expected of us than we can possibly do. As breadwinners, as parents, as Church workers and members, we face many choices on what we will do with our time and other resources. The Lord Jesus Christ faced similar challenges. He had the most important church calling, yet He clearly understood His limited time and resources. He masterfully used His limited resources to bless and not burden individuals and families:

38 ¶ Now it came to pass, as they went, that he entered into a certain village: and a certain woman named Martha received him into her house.

39 And she had a sister called Mary, which also sat at Jesus' feet, and heard his word.

40 But Martha was cumbered about much serving, and came to him, and said, Lord, dost thou not care that my sister hath left me to serve alone? bid her therefore that she help me.

41 And Jesus answered and said unto her, Martha, Martha, thou art careful and troubled about many things:

42 But one thing is needful: and Mary hath chosen that good part, which shall not be taken away from her. Luke 10:38-42

Elder M. Russell Ballard taught a similar principle in October conference, 2006: Our goal should always be to use the programs of the Church as a means to lift, encourage, assist, teach, love, and perfect people. “Remember the worth of souls is great in the sight of God” (D&C 18:10). Programs are tools. Their management and staffing must not take priority over the needs of the people they are designed to bless and to serve….As we work to magnify our callings, we should seek the inspiration of the Spirit to solve problems in ways that will best help the people we serve. We have handbooks of instruction, and their guidelines should be followed. But within that framework are substantial opportunities to think, to be creative, and to make use of individual talents. The instruction to magnify our callings is not a command to embellish and complicate them. To innovate does not necessarily mean to expand; very often it means to simplify.”

Finally, President Kimball taught: “The mission of the Church to its members is to make available the principles, programs, and priesthood by which they can prepare themselves for exaltation. Our success, individually and as a Church, will largely be determined by how faithfully we focus on living the gospel in the home. Only as we see clearly the responsibilities of each individual and the role of families and homes can we properly understand that priesthood quorums and auxiliary organizations, even wards and stakes, exist primarily to help members live the gospel in the home. Then we can understand that people are more important than programs, and that Church programs should always support and never detract from gospel-centered family activities. …”

Recipes!

Recipes shared at the November Activity "Something Old, Something New"

Pumpkin Cream Pie

brought by Heather Dodd

Cream:

1 c pumpkin (pureed)

2 cups cold milk

2 boxes instant vanilla pudding (3.4 oz.)

1 tsp pumpkin pie spice

1 c frozen whipped topping for the top of the pies

Combine all ingredients in a bowl and mix together on low speed for 1 minute. Spoon filling into cups or mason jars on top of graham cracker crust. Top with a layer of whipped topping and chill in fridge until set, about half an hour.

Crust:

1 1/2 c finely crushed graham crackers

(about 1 1/2 pkg graham crackers crushed in my food processor)

1/3 c sugar

6 Tbsp butter

Mix these together well, then press into small cups or mason jars with your hands and chill in the fridge. Do not cook crust.

Ginger Cookies

brought by Melanie Ogden

Soft Ginger Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks, optional

1 cup granulated sugar-for coating cookie dough balls

Directions:

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Pumpkin Chocolate Chip Cookies

brought by Kristina Heiner
1 30 oz. can pureed pumpkin
2 boxes spice cake mix
1 bag semisweet chocolate chips

1. Mix all ingredients in bowl and bake at 325 degrees for 18-22 minutes.
2. Enjoy!

Yield: 60 small cookies

(Can half recipe using 15 oz. can of pumpkin, 1 spice cake mix and 1/2 bag chocolate chips. Also, baking time can be decreased some if one prefers "sticky" cookies as the original bake time sets the outside of the cookie so they don't stick together.)

Whole Wheat Date Pudding

brought by Dorothy Bouy

1 c brown sugar

1 c whole wheat flour

1 c whole wheat bread crumbs

1/2 c each of nuts, chopped dates & raisins

1 tsp baking powder

1 tsp soda

1 tsp nutmeg

1 tsp cinnamon

Heat 1 c milk and 1 cube butter/ margarine and pour over dry ingredients. Mix well, add 1 tsp vanilla and mix thoroughly. Place in double boiler and steam for 1 hour or until done.

Butterscotch Sauce

1 cube butter

1 c brown sugar

2 c milk (better with part evaporated milk)

2 Tbsp cornstarch

Melt sugar and butter, add milk and bring to a boil (do not boil). Add cornstarch mixed with cold water or milk. Add 1 tsp vanilla.

Serve Warm.

"My Sister's Waffles"

brought by Renee Anderson

3 eggs

1 c milk

1/2 tsp vanilla

1/2 c butter/ margarine, melted

2 tsp sugar

2 c flour

1 Tbsp baking powder

1/2 tsp salt

Mix together well. Add water to thin batter, if needed. Cook on hot waffle iron.

Buttermilk Syrup

1 cube butter

1 c sugar

1/2 c buttermilk

1 tsp karo syrup

1 tsp baking soda

1 tsp vanilla

Combine butter, sugar, buttermilk and karo syrup in a saucepan and bring to a boil. Remove from heat and add baking soda and vanilla. Stir well. Mixture will expand to twice its size. Serve over waffles.

We love this so much that I usually 1 1/2 it.
Salsa

brought by Marci Petersen

40 tomatoes

5 jalepenos

12 green peppers

2 tbsp cumin

1 tbsp oregano

1 tbsp garlic salt

1/2 c. lemon or Lime juice

4 tbsp salt

3/4 c. sugar

1 cup white or cider vinegar

2-3 onions

we use a food processor to chop everything fine. I usually do a double batch. Scald the tomat...

Apple Dip

brought by Korrin Turner

8 oz. cream cheese, softened

1/2 c brown sugar

1/4 c sugar

1 tsp vanilla

toffee chips (about 3/4 of a bag)

Mix all ingredients and serve with sliced tart apples.

Bacon Covered Chestnuts

brought by Nicholai Hess

2 cans whole water chestnuts

1 pkg bacon (turkey bacon is a healthier option)

toothpicks

Sauce

1 c ketchup

1/4 c sugar

soy sauce, to taste

Preheat oven to 350. Cut bacon into halves (or thirds, whichever will wrap around the chestnut best) and wrap each chestnut securing with a toothpick. Bake for 30 minutes, or until bacon is cooked. Top each chestnut with sauce and bake additional 30 minutes. Serve warm.

Enjoy!!

November Activity

"Something Old, Something New"

Stuff swap/ Tasters Table (recipe exchange)

Saturday

November 19

10am-noon

*Please bring items early (9am) on Nov 19th or deliver them to a member of the RS presidency before the 19th.

(Clothes, Furniture, Holiday Decorations, Books, Toys, etc.)

*Prepare a favorite recipe for others to taste then bring copies of the recipe. Or you can email them to nicholai.hess@att.net to have them posted on this blog!

See You There!

Pulled Sweet Pork

For those of you who have asked about the luncheon last Saturday, here is the sweet pork recipe Sister Heather Giacalone forwarded to me. Enjoy!

This recipe is for 1 pork loin~ If the loin is pretty big, I would double this...

2 cups brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 TB vinegar
3 cloves garlic, minced
1/4 tsp dry ginger
1 tsp salt

After you cook your pork, in crock pot, on high for 4 hours (just put the pork in the crock pot and put the lid on for 4 hours) shred the pork and then add the above ingredients.
Let cook together for another hour or so on high. Its so so good!!!