Chicken Salad Recipe

Creamy Chicken Salad3 C. chopped rotisserie chicken breast, (bone and skin removed)1/2 C. chopped green apple (*I used fuji apples at the activity)1/2 C. seedless red grapes, cut in half1/3 C. sliced raw almonds2 green onions, sliced2 Tb. chopped fresh Tarragon1/4 C. Honey Mustard Salad Dressing (recipe below)8 C. Romaine lettuce -or- whole grain wrap*I also added about 1/2 C. chopped celery (opt)
Combine chicken, apple, grapes, almonds, green onions, tarragon, and honey mustard salad dressing in a large bowl; mix well. Refrigerate, covered, for 2 hours.Serve 1 1/4 C. Cream Chicken Salad over 2 C. Romaine lettuce for each serving. Or use in a wrap with dijon mustard and 2 lettuce leaves.Serves 4 (1 1/4 C. each). Prep time: 15 min.

Nutritional information (per serving): Calories 312, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 91mg, Sodium: 176g, Carbohydrates: 16g, Fiber: 4g, Sugar: 10g, Protein: 37g

Honey Mustard Salad Dressing1/2 C. Plain greek yogurt (2%)3 Tb. Dijon mustard3 Tb. Raw honey3 Tb. Rice vinegar1/4 C. Extra Virgin Olive OilSea Salt to taste, optional
Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well. (you could also use a food processor or a blender). Slowly add olive oil, whisking (or blending) constantly until well blended; season with salt if desired.Serves 8 (2 Tb. each) Prep time 10 min.

Nutritional info (per serving): Calories 102, Total fat: 7g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 175mg, Carbohydrates 9g, Fiber: 0g, Sugar: 7g, Protein; 1g
These Recipes come from the FIXATE cookbook by Autumn Calabrese

"Rise Above"

APRIL 2015 RELIEF SOCIETY MEETING - "Rise Above"

On the Menu

Chicken Cashew Salad

32 oz small rotini pasta
1 qt cooked chicken, chopped
2 cans sliced water chestnuts (drained)
2 cans pineapple tidbits (drained)
1/2 c chopped green pepper
2 cups diced apple
2 cups grapes
1/2 c finely chopped onion
2 cups chopped celery
2 cups coleslaw dressing
2 cups mayonaise
salt and pepper to taste

Cook and chill the noodles then add the rest of the ingredients (pre mix the coleslaw dressing and the mayo together before adding to the rest).  Chill for an hour, then right before serving add:
2 cups salted and roasted cashew nuts

*Notice the great centerpieces!

On the Agenda

Each sister wrote her name on top of a balloon. Then all the balloons were placed in one small room. Initially, we had to go in the room and try to find our balloon, but without any lights, no talking, no helping, and we only got two tries. Then, we did a second round with lights on, help allowed, and as many tries as you need. We learned the importance of working together and helping each individual sister "Rise Above!"

Then we heard from two sisters who shared how they strive to be a light and "Rise Above." Whitney spoke about practical ways of becoming more like the Savior and encouraged us to focus on Christ-like attributes. These attribute can "lift" us and keep our "balloons" afloat. Annie shared with us how she feels and shares Christ-like love with others. The experiences she shared were inspirational and motivated us to see others as Christ sees them!

September Relief Society Meeting

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.

Recipies From Vanity Fair

Bruchetta
Recipe by Our Best Bites

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
optional- fresh mozzarella cheese

Preheat oven to 400 degrees.

Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine.а Add basil and gently toss to distribute.а Give it a taste and add additional salt and pepper if necessary.а Cover and chill.

Slice baguette into half inch slices and place on a baking sheet.аа Drizzle or brush some olive oil on top.а Place in oven for 8-10 minutes until just lightly toasted.а Remove pan from oven.а Slice garlic clove in half and rub cut side down on each piece of bread.а Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.

If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

Artichoke Bruschetta 

 Sally Blackham

1 6oz can of artichoke hearts drained and chopped

1 med tomato chopped 

1/2 c parmesan cheese 

1/4 c red onion chopped 

2 garlic cloves chopped 

 5 T mayo 

1 french baguette sliced

Mix above spread thickly on bread and broil till edges of bread are crisp.

White Chocolate Oreo Popcorn

White Chocolate Oreo Popcorn
Ingredients

• 1 bag of popcorn (homestyle/butter)
• 15 Oreos
• 1 cup white chocolate
• 2-1/2 cups marshmallows
• 1T butter (optional)

Instructions
1. Pop popcorn according to package directions
2. Finely crush Oreos 
3. Melt the butter, white chocolate and marshmallows on the stove, stirring constantly, until melted and a smooth consistency
4. Place popped popcorn and crushed Oreos in the melted chocolate mixture and mix quickly until evenly coated

Thanks Rayna Boyack for the recipe!
If you have a recipe you would like to share on the blog e-mail Camille at camcam85630@hotmail.com 

Called to Serve Relief Society Meeting

Dear Sisters,

We had a great evening,  the Spirit was strong.  This meeting was about missionary work and how important it is to be a good friend to everyone, young and old, nonmembers and members. 

Kristy Budge shared her conversion story.  She spoke of the importance of ward support and feeling loved and valued.  She shared many experiences of ward members helping her and her family.  She reminded us all to never assume that people are taken care of and to listen to the promptings of the Holy Ghost.

Ashley Williams also shared her conversion story. She spoke of the value of friendship.  At a young age Ashley and her family received the missionary discussions and were baptized.  She recounted feeling the spirit and her family growing closer together.  Those blessings only lasted a short while.  Her family became inactive.   Ashley grew up longing to have the gospel in her life. In college Ashley started attending church, but felt years behind the other sisters in gospel preparation.  She went through periods of not attending church. It wasn't until members of the church extended their friendship to her that she was able to overcome these feelings.  Ashley said she is forever grateful to those kind sisters.  Now she is married and has a little boy and is so happy he is being raised with the gospel in his life.

Both Lindsey Smith and Lindsey King shared experiences from their missions and spoke of ways we can do missionary work. Lindsey Smith testified that we should be good examples to our families and those we visit teach.  She said to extend the hand of friendship and invite people to activities. Some great ideas she shared were: to keep pass-along cards in your purse, and study the words of Christ daily to bring the spirit into your lives.  By doing these things    we are better prepared to share the gospel.  Lindsey King said FRIENDSHIP is the key to sharing the gospel.  She shared that if we want people to feel the pure love of Christ, we must be a true friend.  We also should strive to be the friend that we would love to have.


Laura Foster spoke about an experience during her mission in Russia.  While she was there she saw a faithful sister work to bring back a less active friend.  Through her efforts she was able to rekindle her friend's testimony, and see her embrace the gospel.  As time passed the the tables turned and the once faithful sister fell into inactivity, and previously inactive sister has made it her duty to bring the joy of the gospel back into her friend's life. Laura testified of the importance of bolstering each other's testimonies, and helping one another through trials.

Annie Jordan talked about the missions she and her husband have served.  She talked about how to prepare for a mission, spiritually, emotionally and temporally. She also shared some of her favorite scriptures Proverbs 3: 5-6.  

Dorthy McVae shared experiences from her mission.  She served in the Family History Center in SLC.  She wanted to do something to thank the Lord for His goodness to her.  She shared how service drew her closer to the Lord.  She talked about the concerns she had with leaving her home behind, but it all worked out. She is grateful for the experience and would recommend to anyone to serve a mission.

Dana Erickson spoke about how to prepare your sons for missions.  She currently has a son who is out serving a mission.  She focused on the importance of raising your family with gospel principles. She said her son grew up with a desire to serve the Lord.  She also said she has learned so much from reading her son's letters. Preparing and seeing her son serve a mission has greatly increased her testimony of the gospel.

Julianne Harmon spoke about teaching your children the meaning of the word "missionary". She shared a cute story about how she taught her little boy the meaning.  She also said to share your missionary experiences with your children and let them see you being a missionary and the joy it brings you and the ones you are helping.  She said if you have a family member or know someone on a mission talk about it with your children and read them their letters.

This truly was an inspirational meeting.  We hope you all will attend the next one. 

Thank you everyone for coming, and to all those who shared their experiences and testimonies with us. You brought a wonderful spirit to the meeting. 

Here are the yummy dinner recipes: