RS Birthday Party

Follow the Yellow Brick Road

What a fun night we had at the RS birthday party! The decorations were darling, food so yummy, and the actors and speakers so wonderful! If you missed it, here is how it went:

First we met for appetizers in a room decorated in only in black and white (like the beginning of the Wizard of Oz movie). Dorothy (Sis Krahenbuhl) was worried that the wizard had said that we need to be better about visiting teaching. She was worried and didn't know what to do. The good witch (Sis Buchanan) encouraged her to visit her sisters and look for the connections and good we can do for our sisters. The wicked witch (Sis Tenney) was discouraging our visiting teaching, pointing out how hard it is and why we don't need to visit.

The partition opens and a room of color is decorated with tables, flowers, rainbows, and the yellow brick road. Dorothy skipped down with Glenda and the rest of the women followed.

After dinner, the scarecrow (Sis Graham) spoke about VT with knowledge, the Lion (Sis Rogers) spoke of having courage, and the Tin Man (Sis Vanderhoven) spoke about having a heart.
Their messages were so great, heartfelt, and even funny.

Thank you to all of those who planned, put together, and participated in this wonderful night!!

IF YOU TOOK ANY PICTURES OF THAT EVENING, PLEASE EMAIL THEM TO
mariebindrup@gmail.com . Thank you!

Book Club Schedule

We had our first book club meeting of the year this past Thursday. There was lots of suggestions and participation, so we were able to organize and plan for the year. We plan on having each meeting on the first Thursday of every month unless otherwise noted. Here are the books we are reading this year, and who is hosting.

Read in
January: Divergent by Veronica Roth
Hosted in February by: Angela Jones at the home Michelle Alber

Read in
February: Shatter Me by Tahereh Mafi
Hosted in March by: Meleah Smith

Read in
March: Romancing Miss Bronte by Juliet Gael
Hosted in April (2nd Thursday) by: Michelle Alber

Read in
April: The Forgotten Garden by Kate Morton
Hosted in May by: Angela Jones

Read in
May: Wednesday Letters by Wright
Hosted in June 14 by: Lea Guy at Marie Bindrup's

Read in
June: Legend by Marie Lu
Hosted in July (date to be determined) by Jessie Humphries

Read in
July and August: Poisonwood Bible
Hosted in September at Krahenbuhl's (by Marie Bindrup)

Read in
September: The Alchemist
Hosted in October by: Laura Dryden

Read in
October: The Hiding Place by Corrie Ten Boom
Hosted in November by: Marie Bindrup

Read in
November and December: The Silence of God
Hosted in January by: Sherese Reed

Recipes for the RS Christmas Gathering

Gourmet Autumn Salad w Poppy Seed Dressing

1 lg bag spring mix
1 bag baby spinach
2 heads romaine lettuce
2 avacados (sliced and dipped in lemon juice)
2 lg granny smith green apples (diced fine and dipped in lemon juice)
1 ruby red grapefruit peeled, sectioned, and cut into bite size pieces
1 sm bag of craisins
pecans (candied) put in 2-3 tbsp suger in frying pan, add nuts and cook over medium heat until sugar liquifies and covers nuts

Poppy Seed Dressing
1/2 cup sugar
1 tsp salt
1/4 tsp pepper
1/3 cup red wine vinegar
red food coloring
1tsp dry mustard
1tsp paprika
1/2 cup grated red onion
3/4 cup salad oil



Swiss Potato Bake
1 package frozen shredded hash brown potatoes, thawed
2 cups shredded swiss cheese
(one 10 oz package of frozen broccoli, thawed and well drained- optional_PLEASE don't add for RS Christmas dinner)
2 cups whipping cream
1/2 cup chopped onion
1/2 cup butter or margarine, melted
1 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients; pour into a greased 13 x 9 in baking dish
Bake, uncovered at 350 degrees for 1 hour or until golden brown


Sweet & Sour Green Beans
1/4 cup vinegar
3 tbsp sugar
1/4 cup water
1 med onion chopped
4 pieces bacon cooked and crumbled
1 package frozen green beans

Mix vinegar, sugar and water. Bring to a boil, add frozen green beans and COOK until tender. Fry bacon, remove and brown the onion in the bacon grease. Add onions and bacon to green beans just before you are ready to serve.

Ward Party/BBQ

The ward party at the Alber's home was a hit! With yummy food, awesome decorations and venue, fun games to play, and great people- how could it be anything but? For those of you who missed the fun night, please come next time: we missed you! Here are some pictures of that evening. If you took some pictures and would like to share them, please send them to mariebindrup@gmail.com. Thanks to all who helped and participated-what good sports!

























The ward party at the Alber's home was a hit! With yummy food, an awesome decorations and venue, fun games to play, and great people- how could it be anything but? For those of you who missed the fun night, please come next time: we missed you! Here are some pictures of that evening. If you took some pictures and would like to share them, please send them to mariebindrup@gmail.com. Thanks to all who helped and participated-what good sports!

Backyard BBQ

Please come and have a fun night visiting with our ward members, eating great food, and playing minute to win it games. Even if you don't participate in the games, you will have a great time laughing at those who do!

Friday, October 7th, at 6:00 pm at Ken and Michelle Alber's Home 591 Lairmont Place

For more information, call: Sherese Reed (273-9537) or Michelle Alber (435-9345)
Hope to see you there!

Backyard BBQ Recipes

Spinach salad

Fresh Spinach leaves

Craisens (raisin-style cranberries)

Chopped Red onion

Candied walnuts (I use agave nectar but you can use whatever)

Bottle of poppyseed dressing

(no measurements just whatever portions look good)

Corn Bread Muffins

1 box Yellow Cake mix

2 boxes Jiffy corn bread mixes

oil, milk and eggs according to mixes on all packages

Preheat oven according to directions on cake mix box. Combine cake mix and corn bread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions.

TIP- This makes a lot of corn bread, but it's tricky to divide a cake mix well. However, you can bake this in one 9x13 inch pan plus one 8x8 inch pan. It can also be baked in muffin tins.

We will be making corn bread muffins for the ward party.

Bake according to the times and temps on the cake mix box.

Berry Cobbler
Recipe by Our Best Bites

3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
2 eggs
1 c. heavy cream
zest of one lemon or orange (optional)
4 c. berries (I like blueberries and/or blackberries)
1/2 c. brown sugar

Streusel Topping:

1/2 c. sugar
1/4 c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature

Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.

In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.

Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Whisk the eggs and then lightly toss them with the flour/butter mixture until evenly absorbed. Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside.

Toss the berries with the brown sugar and spread it over the prepared “crust.” Drop the remaining dough over the berries and set aside.

Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with sweetened whipped cream or vanilla ice cream. (Ice cream will be supplied at ward party)

Baked Beans

3 large cans pork and beans

1 lb bacon

2 medium onions

1 cup brown sugar

1 cup catsup

1/3 cup Worcestershire sauce

Cut bacon into pieces; fry. Chop onions. Mix all ingredients. Place in a covered dish. Bake at 325 for 2 ½ hours, stirring occasionally. Uncover the last half hour to brown.

Swiss Potato Bake

Ingredients

• 1 (26 ounce) package frozen shredded hash brown potatoes, thawed
• 2 cups shredded Swiss cheese
• 1 (10 ounce) package frozen chopped broccoli, thawed and well drained (optional-but not for the ward party please)
• 2 cups whipping cream
• 1/2 cup chopped onion
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions: Combine all ingredients; pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered,at 350 degrees for 1 hour or until golden brown.

Apple Crisp

Topping:

1 cup margarine

1 ¾ cup flour

1 cup sugar

Additional Ingredients:

6 cups sliced apples

¾ cup sugar

¾ tsp. cinnamon

Slice apples to make 6 cups (or enough to halfway fill a greased 9x13 inch pan). Sprinkle with ¾ cup sugar (less if apples are very sweet) and ¾ teaspoon cinnamon. Blend margarine, flour, and sugar with pastry blender to make little pea-size lumps. Sprinkle on apples and bake in moderate 350 oven for 30-45 minutes or until bubbly and light brown on top. If apples are dry, add water to apples vefore the topping is put on.

Pennies By the Inch

The primary is involved in a stake service project called Pennies by the Inch. This service project is for the month of September. We have envelopes that can be used for your donations. You can pick those up from the table outside the primary room. Thanks so much for your help.