Stories Around the Campfire June 9, 2015

The Sisters enjoyed an evening of learning how to find family stories on Myfamilysearch.org under the "Memories" tab. Thanks to our ward family search consultants Clay and Natalie Johnson. Then we share some "stories around the campfire" which included our personal family stories. It was a pretty casual evening.  At the beginning we had our Family History consultant give just a brief 5 minute explanation how to look up stories and pictures on family search and how to add ones that you might have. Then everyone got a plate of food, simple chicken and cheese quesadillas, pico de gallo, salsa, sour cream veggie kabobs and cobbler and ice cream for dessert (sorry should have gotten a picture of the food). Then the ladies were asked to bring any family history story they had to share or personal journal story. 1-3 minutes long. The evening turned out surprisingly well, we had some great giggles etc. Big thanks to our amazing Young Women for watching our precious children and our priesthood for providing our security. 

"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!

On the Agenda

The Five Little Piggies Night!

On The Menu

Roast Beef, Mashed Potatoes, Green beans, Carrots, Corn, Fruit Salad, Rolls, Green Salad, Pie...

It was QUITE the feast!

Petunia the Pig...our event mascot!

Class 1: Smart Shopping

Class 2: Home

Class 3: Serving Our Community

December Relief Society Activity

On the Agenda

Progressive Dinner

On the Menu

Various appetizers, soups and desserts

Last week we met at Sister Hepworth's home for appetizers, walked to Sister Jones' house for soup and rolls, and ended up at Sis. Dart's house for desserts. It was a wonderful opportunity to take a break from the craziness of the holiday season and come together as sisters to socialize and enjoy good food.

 Sister Harris and Sister Fleener came ready for the festivities!

Thanks to everyone who opened their homes and to those who helped provide the food. It was a nice evening!

November Activity

On the Agenda

Learning how to crochet around a handkerchief for the Phoenix Temple Dedication

On the Menu

Zuppa Toscana, Garlic Bread, Fruit cup, and banana bread

We are all so excited to have a temple so close to home and the dedication is this Sunday! Sister Britt Davis taught us all how to crochet around a white handkerchief that we can use at the temple dedication.

It was a fun evening learning new skills and spending time together!

Super Saturday

On the Agenda

Crafting, socializing, crepe-Making class, sanding, and more crafting!

On the Menu

Crepes, ham and turkey sandwiches, salad, sweet potato chips

The Bellair Ward Super Saturday was as fun as ever! There were a lot of great crafts to choose from, yummy food to eat, and wonderful people to visit with.

Krystal Anderson taught a crepe-making class and then we sampled them. They were delicious! Recipes are below :)

Here are the recipes:

 

Super Saturday was a great success! Thanks to Jenna Killpack, Krystal Anderson, Annie Stott and everyone else who helped out with all the crafts, food, security, etc.

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.