On the Agenda
Two classes: Time Management/Goal Setting and Hair Tips and Styles
On the Menu
Shredded pork sandwiches, Salads, Cookies (recipes posted below)
Class One: Time Management and Goal Setting was taught by Megan Potter. What is your vision for your life? Do you have a dream? Megan gave us steps to follow to achieve any goal we make. One bit of wisdom she shared with us is to make goals that are SMART-Specific, Measurable, Attainable, Realistic, and Timed. Thanks Megan for all the inspiring information!
Here are the handouts that walked us through the goal setting process (click on the to make them bigger):
Class Two: Hair Tips and Styles, taught by Jodi Crosby. We learned many useful tips such as how often to wash our hair, useful products to use in different situations, how to create texture and volume, and how to do a fishtail braid. Thanks to Jodi and her beautiful models!
And here are the recipes:
Frog Eye Salad
Allrecipes.com
1 cup white sugar
2 tablespoons
all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable
oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans
mandarin oranges, drained
2 (20 ounce) cans
pineapple tidbits, drained
1 (20 ounce) can crushed
pineapple, drained
1 (8 ounce) container
frozen whipped topping, thawed
1 cup miniature
marshmallows
In a sauce pan, combine
sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over
medium heat until thickened. Remove from heat; add lemon juice and cool to room
temperature.
Bring water to a boil,
add oil, remaining salt and cook pasta until al dente. Rinse under cold water
and drain.
In a large bowl, combine
the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix
well and refrigerate overnight or until chilled. Before serving add
marshmallows and coconut. Toss and serve.
Mediterranean
Quinoa Salad
(Garnishwithlemon.com)
Prep
time,15 mins. Cook time 20 mins Total time 35 mins
Recipe
type: sides and salads
Serves:
4-6
Ingredients
2
cups water
1
cup uncooked quinoa
⅓ cup red wine vinegar
¼
cup olive oil
1
small red onion, diced
1
red pepper, diced
2
Roma tomatoes, seeded and diced
½
cup chopped kalamata olives
½
cup crumbled feta cheese
½
cup chopped fresh cilantro
1
tsp salt
½
tsp freshly ground pepper
Juice
of one lemon
Instructions
. Bring quinoa and water to a boil over medium heat. Reduce to
a simmer and cook for 15-20 minutes or until water is absorbed in quinoa. Fluff
with a fork and cool for 5 minutes.
. Add the oil and vinegar and let quinoa come to room
temperature.
. Add onion, tomatoes, pepper, olives, cilantro, and salt and
pepper. Stir gently. Add feta cheese and gently combine. Chill for 2 hours to
let flavors combine. Squeeze lemon juice over salad right before serving to
brighten flavors.
Mrs. Field’s Chocolate Chip
Cookies
Megan Paulus (via Dana Erikson), Bellair Ward Cookbook ,Dec
1999, p. 156
2 ½ Cups Sugar
2 Cups packed brown Sugar
1 lb Butter
Cream together sugars and butter, then add:
3 Eggs
1 Tb Vanilla
Beat 3-4 minutes then add
6 (to 7) cups of flour
½ tsp salt
1 ½ tsp baking soda.
Beat Well, it will be very dry.
Add
4 cup chocolate chips,
2 cups nuts (optional)
1 cup shredded coconut (optional)
Bake for 11 minutes at 375˚
Note from Dana Erikson: I froze my cookie dough before I baked it, that helped it cook chunky. I also had to bake it a minute or two longer since it was frozen.
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