February Lunch Bunch

               When: Wednesday, February 22nd @ 12:00 p.m.
               Where:  At the home of Sarah Miller

Join us for our Monthly Lunch Bunch get together!

Enjoy lunch with sisters in the ward.  

Taco Salad will be served, but bring a side dish or treat to share.

Children are welcome. 

Stake Women's Conference

Daughters in My Kingdom

Santaquin Utah Stake 

Relief Society Women's Conference 

 February 23-24 2012

All sisters of the Stake are invited to attend a 2-day conference 

where we can worship together in the Temple 

and enjoy an evening with dinner, music and speakers.

Thursday, February 23, 2012

Provo, Utah Temple

Meet in the Chapel at 10:00 a.m. for the 10:20 session 

or

Meet in the Chapel at 3:40 p.m. for the 4:00 p.m. session

or

Attend at your convenience

Friday February 24, 2012

6:00 - 9:00 p.m.

Stake Center

(Sunday Dress)

The evening will begin with dinner
and will be followed by music and speakers in the chapel.  
Sister Sandra Rogers of the General Relief Society Board 
and President Bart Olson, Stake President 
will be the speakers for the evening.

Girls Night Out

               When: Tuesday, February 7th @ 8:00 p.m.

               Where:  At the home of Kim Hunsaker

Join us for  Girls Night Out Movie Night

The featured film will be "17 Miracles"

Bring a treat so share.  

Tissues will be provided :)

Sorry no hubbies or children :)

February Food Storage

This month we will be getting pinto beans and elbow macaroni.  Both  items have a 30 year shelf life and come in a #10 can.  I have included a recipe for both these items to assist you in rotating and using your supply. 

Food Storage Tips:

Find a dim, dry place to keep your food storage.  Tips on storage in small places as well as plans to build your own can rotation racks can be found at http://foodstoragemadeeasy.net  

You do not need to buy a lot at once.  Start small if you need to and keep within your budget.  Even ordering one can at a time puts more food on your shelf than you had before.

Make sure you store items that your family will eat.

Make a list of items that you use frequently.  Overtime, build up your supply of these items and establish a 3 month supply. 

Food storage is for emergency situations.  An emergency doesn’t have to be a natural disaster.  It could be a loss of income for any reason or you were just a little short on money for the month. 

Practice cooking with your food storage.  A good source for recipes is www.allrecipes.com .  At the top of the page you will find a search by ingredient.  These are recipes for everyday cooking.  Also www.beprepared.com is the website for Emergency Essentials.  They have recipes that use mainly food storage items.

Refried Beans

• 1 pound dry pinto beans
• 2 onions, diced
• 1 clove garlic, minced
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• 3/4 cup butter
• 1 cup shredded Cheddar cheese

Directions

1. Soak pinto beans overnight in 1 quart of water. 
2.  Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
3. Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
4. Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted. 
     
   
   

 Alternate refried bean recipe

Another refried bean recipe can be found here.  It is simple and delicious.  Just throw everything in the crockpot same day.  You don't even have to presoak the beans overnight.  This is for those who forget the day before to soak the beans :)

All Day Macaroni & Cheese

• 8 ounces elbow macaroni
• 4 cups shredded Cheddar cheese
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
2. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
3. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

February Newsletter

January Relief Society Activity

 

We had a fabulous January R.S. Activity !  A special thanks to the committee for their hard work in putting it together.  Also thanks to Candice Issacson, Julie Bree, and Chante Hammond for their willingness to share their knowledge and expertise with us.  They shared great information and helpful tips and tricks in relation to home organization, healthy eating, and money management.  We have included some photos, information, handouts and recipes from the evening.  (Not every recipe was collected, so if you made something and your recipe isn't here, please send to Casey Roberts, and she will add it to the blog.)

RECIPES

Pumpkin Apple Streusel Muffins (Julie Bree)

(Modified to increase whole grains and decrease fat and sugar)

Muffins:

1 1/2 c. whole wheat flour

1 c. all-purpose flour

1 c. sugar

1 Tbsp. pumpkin pie spice (or 1 1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/4 tsp. allspice, 1/4 tsp. nutmeg)

1 tsp. baking soda

1/2 tsp. salt

2 eggs, lightly beaten

1 c. canned pumpkin

1/2 c. applesauce

2 c. peeled, cored, and chopped apples

Streusel:

2 Tbsp. all-purpose flour

1/4 c. white sugar

1/2 tsp. cinnamon

4 tsp. margarine or butter

1. Preheat oven to 350⁰ F. Lightly grease or spray 18-24 muffin cups.
2. In a large bowl, mix flours, sugar, spices, soda and salt. In a separate bowl, combine eggs, pumpkin and applesauce.  Combine and stir until just moistened. Fold in apples. Spoon into greased muffin tins.
3. To prepare streusel, stir together flour, sugar and cinnamon in a small bowl. Cut in margarine until resembles small crumbs. Sprinkle evenly over muffin batter.
4. Bake for 18-22 minutes or until toothpick comes out clean.

Healthy Ginger Cookies (Kim Broadhead)
1 1/2 cups shortening
2 cups sugar
2 1/2 eggs
1/2 cup molasses
1 1/2 TBSP vanilla
1 1/2 TBSP soda
5 1/2 cups flour
1 tsp salt
2 TBSP ginger
2 tsp cinnamon

Mix in order of ingredients, scoop and roll in sugar
Bake 9-10 minutes.  Makes 5 dozen.  Calories: 102  Total fat: 4 grams  Carbs: 16 grams

Cucumber Yogurt Dip with Dill
1 cup low-fat plain yogurt
1 cucumber, chopped
1 TBSP fresh dill, chopped
garlic powder
1 TBSP olive oil
freshly ground black pepper

In a serving bowl place yogurt.  Add  cucumber,  dill, garlic powder to taste, olive oil and freshly ground black pepper.  Whisk to combine.  Chill for up to four hours, and serve with vegetables like carrots, celery, broccoli, cauliflower, bell peppers and squash or with pita bread cut into triangles.

Granola  (Casey Roberts)

1/2 cup butter

1/2 cup maple syrup
1/2 cup corn syrup 

1/2 cup brown sugar
4 cup regular oats
2 cup coconut
2 cups nuts: 2/3 cup    
    slivered almonds, 2/3
    cup chopped walnuts,
    2/3 cup chopped
    pecans
1 tbsp sesame seeds
1 cup wheat germ
2 cup raisins
1 or 2 cup dried
    cranberries, peaches
    or dates

Combine butter, maple syrup, corn syrup, brown sugar in a saucepan and bring to a boil.  Add sugar mixture to the oats, coconut, nuts, seeds and wheat germ.  Spread onto 2 cookie sheets.  Bake at 300° for 30 minutes, stirring every 7-8 minutes.  Add fruit to mixture and bake 20 more minutes until fruit expand.  Remove from oven and cool, stirring every few minutes.  (For the activity, I made this without the sesame seeds, wheat germ, raisins, and dried fruit) 

ORGANIZATION

Organizing Tips Handout:

 Rotating Cleaning Chore Cards Handout:

43 Cleaning Tips for Kids Handout:

HEALTHY EATING 

 

MONEY MATTERS

Helpful tips and links for finances:

Some of the ideas for teaching children include:  Play "show and tell" while you manage your own money. practice what you preach and explain why you buy and don’t buy certain things. Help your child start a savings or investment account. Coincidentally the government recommends starting this around age 8. Give an allowance. If used as a teaching tool and not a giveaway, an allowance can be one of the best ways to teach kids, even as young as five or six, about money management. Consider gifts that encourage saving. Examples include U.S. Savings Bonds and books that reinforce financial responsibility.  Encourage older children to get work experience. Summer or part-time jobs can teach young people good business skills and how to be responsible. They also may enjoy earning and saving money.

For more help or information for parents: The FDIC has a new financial education program for youths between the ages of 12 and 20 that is primarily for use by teachers but also can help parents explain the basics of good money-management to their children. You can order a free CD of the FDIC's "Money Smart for Young Adults" at www.fdic.gov/consumers/consumer/moneysmart/young.html.

Find other resources on money management for youths from the Jump$tart Coalition® for Personal Financial Literacy, which consists of more than 180 national partners, including the FDIC (go to www.jumpstart.org), and the money pages at www.kids.gov, a federal government Web site for children and educators.

Budget links:

www.mvelopes.com

www.mint.com