Valley View Ward

Chocolate Class was a blast!

2010-01-22T15:12:00.000-08:00

Just wanted to let everyone who didn't make it to this class that you really missed a fun activity. We got some of the most easiest chocolate recipes and I have to say they are tasty. I really thought I could keep them until Valentine's day but...I really wanted to know what they tasted like so....I (along with some of the kids) ate them all......Yum!

If you would like the recipe please let us know and I will get you a copy...not sure that I can post it because of copyrights or such....will have to ask about that.

Thanks,
Sherri

P.S. - Lori...Thank you for all your time and hard work for this class it was AWESOME!

January a busy Month

2010-01-13T08:18:00.000-08:00

Hi sisters. I hope that you have had a wonderful Holiday season. We are excited to start the new year with our RS mini classes next week. Please look on the Right side of the blog to find what classes there are and when.

I wanted to make sure that you looked far enough down on the right to see that we are working on a service project in February. I sure hope that each of you will be able to participate in this donation...please know that it doesn't have to be the most expensive brand items to help out.

Thanks in advance for your support to help take care of our Elderly sisters to feel pampered.

Sincerely,
Sherri

Happy New Year!

2009-12-31T10:41:00.000-08:00

Just wanted to post a quick note about the classes that will be coming in the next month.

January 19th - I believe is going to be learning how to make chocolates (just in time for Valentine's Day)

January 26th - Emergency Prep class - A New Year's Surprise (you have to come to find out what we are learning)

Keep coming back to see what we are going :)

Christmas Social

2009-12-13T21:13:00.000-08:00

I hope you all are ready to come have chocolate and visit with your sisters in the gospel.

December 15th 7:00-9:00pm
Parkwood Building

Casual Dress - Singing Voices ready :)

We will be completing 4 knot blankets to be given to Primary Children's newly diagnosed diabetes patients...from personal experience it really brightens a child's time at the hospital when going through this difficult time.

Nursery will be provided.

More Info to come....

2009-11-28T16:00:00.000-08:00

Sorry guys for not keeping this one up to date but I am trying to get that corrected...of course now the littlest one needs me but I will make sure to get this updated with our December info.
Thanks,
Sherri

Craft Extravaganza

2009-10-20T13:09:00.000-07:00

I just wanted to send a very BIG

THANK YOU!

To Jenae for all her hard work, time, and home that she gave on this event. Please make sure that you thank her because without her we wouldn't have had such a fun crafting time!

Sincerely,
Sherri

Craft Extravaganza

2009-10-02T06:26:00.000-07:00

When: October 17th 1:00-4:00pm
Where: Jenae's House

Note: Payment for all crafts are due October 10th

Welcome Sign $8.00 for sign with Halloween and snowflake hangers or $5.00 for just one set of the hangers (please let us know which hangers you want)

Watch Braclet $10.00

Tile Magnets $1.50 for a set of three

Boredom Bucket $10.00

Tie Snake Free but bring your own Man's Tie

Paper Treat Boxes Free (unless you have two sided paper you want to bring yourself :)

Peace Sign $1.50

Joy Sign $1.50

Boo Sign $1.50

Hot Pad Free but bring your own fabric
Amount of Fabric: 4 squares that are 7 x 7 inches
or bigger if you want them bigger.

Heart Ornament Free bring your own fabric (amount of fabric TBA)

RS Quarterly activity - Saturday Sept 19th 9-1:30pm

2009-09-13T15:01:00.000-07:00

OK! Here is a breakdown of what we will be doing on Saturday...

9:00-9:20 is the Clothing Closet *please see note below*

9:30 we start our classes

We have some really great speakers coming to teach about Organizing our homes (clear the clutter!), getting more out of our Prayers and Scripture study, and Sacred blessings of the temples.

We are going to have lunch after our classes which will be a great time to sit and talk with our sisters in the ward.

If you have any questions please feel free to call me (Sherri) at 801-955-9869.

Hope you have signed up to come and be spiritually renewed as we moved from the Telestial to the Celestial world :)

*note: the clothing closet please email Jenae at jenae.harvie@gmail.com to see when you can bring the clothes to her house before Saturday.

RS - Woman's Retreat

2009-08-13T16:53:00.000-07:00

Hope to see you all there it starts at 6:30pm.... Looks like it will be a great night out.

"3 Degrees" - RS Enrichment Qrtly Activity Coming Up

2009-08-13T16:44:00.000-07:00

Just thought I would start posting about our up coming Quarterly Activity that is coming in September on the 19th

Time: 9am - 1:30pm
Location: Parkwood Building

Dress code: Please dress in Church attire (we will be going into the Chapel)

There will be the children and sister's closet so come and pick up some new clothes for you and the kids :)

*note: you don't have to donate in order to participate ... just remember the more we bring the more we have to choose from.

More info to come! Keep looking on here to find out more.

Gum Ball Craft Night

2009-08-04T21:23:00.000-07:00

Just thought we would post some pics of this group making their creations - August 4, 2009.

Almost August

2009-07-30T16:26:00.000-07:00

Well, August is just around the corner and I wanted to make sure everyone looks to see what we have coming up for our classes. Look on the right side of this blog to be in the KNOW!

Emergency Prep class - First Aid

2009-07-30T16:18:00.000-07:00

Our emergency prep class this month was all about first aid...after all of got over the shock of Leslie being all bandaged up for a visual aid we were better able to focus on the class (we all thought she had really hurt herself!)

LeRoyne Hill taught the class. We even got to practice a bit of first aid as we went through different scenarios...Please remember to work on getting your first aid kit asap...you just never know when you are going to need one. The one that Leslie suggested us getting is at Wal-mart for $8.00 and has 170 items in it...Please realize that this is just a starter kit and we encourage you to keep adding to your kit so that you have as much stuff you could get to make a really good kit.

Gardening Group for July

2009-07-30T16:13:00.000-07:00

Sisters,
I just wanted to give you a little recap of what we covered in this month's mini class...Herbs what to do with them. Lori has a bunch of copies of what she talked about that will be available on Sunday. She talked to us about how to grow herbs, how to dry, how to preserve, how to use in cooking, and the health uses of them.

We even got to plant sweet basil and parsley to get us started... it was a great class full of surprises for those of us how haven't a lot of experience with them.

July 2009

2009-07-27T15:42:00.001-07:00

Sorry everyone for not updating the blog for the month of July...I have put on the mini classes but I haven't been able to get to all the classes so I haven't been able to post what we have done.

Please make sure to keep checking here to see what we are doing...the right hand side is where the classes are listed but maybe I will post them so that they show up in the middle as well...still trying to figure out the best way to show that something is being updated on here :)

Hope everyone is enjoying our classes...any and all feedback is appreciated.
Thanks,
Sherri

2009-06-04T19:50:00.000-07:00

Pictures as they appear:
Sherri Sisk,

Lynette Ellis,

Janice Wright,

Crystal Ashby,

and Annina Waldron

Sewing our aprons.

More Dutch Oven Recipes....

2009-05-21T19:39:00.000-07:00

Recipes from Dave Peterson

Any of these recipes can be cooked in any size dutch oven. The basic rule of thumb for charcoal briquettes is based on the size of the oven. Use the amount of briquettes top and bottom equal to the size of the oven.
12” oven = 12 briquettes on top and 12 briquettes on the bottom.
14” oven = 14 briquettes on top and 14 briquettes on the bottom.
This general rule heats the oven to about 350 degrees.

If you are cooking something like a dessert or bread that you want to brown on the top, then you might use a couple less on the bottom and a couple more on top.

Remember to check you coals and add more as needed if some are used up. This will keep the heat constant.

One thing to always remember- When you are cooking, put in the type of food and seasonings that you like.

Dutch Oven Potatoes

12” Dutch Oven

5 lbs. potatoes
1 or 2 onions
1 lb. smoked sausage (precooked)
1 lb. baby carrots
1lb cheddar cheese, shredded
½ cube margarine or butter
Celery Salt
Salt & Pepper

Wash and scrub potatoes. Do not peal. If you are going camping or whatever, wash them before you go and just put them back in the bag.
Cut the potatoes in 1/4 inch slices.
Dice onions
Dice or slice sausage
Place margarine in the bottom of the oven cut into four of five pieces.
Place about three layers of potatoes, and then about ¼ of the following: onions, sausage, carrots, and cheese. Celery salt, and pepper. Make sure to put enough seasonings.
Repeat this process until everything is in.

Cook for 1 – 1 1/2 hours or until soft and tender.

BBQ Pork Loin

A 12” Dutch Oven will hold up to 10 lbs. of pork and a couple bottles (18 ounces each) of BBQ sauce.

Adjust recipe to the amount of servings you desire.

5 lbs. boneless pork loin.
Salt and Pepper
1 or 2 bottles 18 oz. BBQ Sauce

Cut up pork loin into 1” x 2” strips. Season and brown the pork loin in your dutch oven using a little shortening or oil. Add sauce. Cook for 1 – 1 1/2 hours or until tender. Stir after about 45 minutes. Remember, the more times you lift the lid, the longer it will take to cook.

Dinner Rolls

12” Dutch Oven

About 20 frozen rolls (Rhodes or whatever)

Spray oven with cooking spray or grease with margarine or butter. Place rolls in oven. Place lid on oven and let rise following directions on package. Usually about 3 -4 hours from frozen state.

Cook using 10 – 12 briquettes on the bottom and 14 – 16 on top. They will cook in about 40 minutes.

Cherry Chocolate Cobbler

14” Dutch oven

4 cans cherry pie filling
1 chocolate cake mix.

Pour filling into oven. Mix cake mix according to directions omitting the eggs. Pour over filling.

Cook using 12 – 14 briquettes on the bottom and 16 – 18 on top. This will cook in about 40 - 45 minutes.

Reduce to 3 cans filling for a 12” oven. Reduce briquettes accordingly.
Apple Spice Cobbler

14” Dutch oven

4 cans apple pie filling
1 spice cake mix.
2 teaspoons cinnamon

Pour filling into oven. Mix cake mix according to directions omitting the eggs. Pour over filling. Sprinkle cinnamon

Cook using 12 – 14 briquettes on the bottom and 16 – 18 on top. This will cook in about 40 - 45 minutes.

Reduce to 3 cans filling for a 12” oven. Reduce briquettes accordingly.

If you like more cake than filling try the following:

12” dutch oven

This is the same for either or the flavors.

Mix cake as direct using the eggs also. Pour into dutch oven. Drop filling evenly over the top of the cake batter.

Cook using 10 – 12 briquettes on the bottom and 14 – 16 on top. This will cook in about 35 - 45 minutes.

**Another way to do the Apple/Spice is pour the dry mix into the dutch oven. Gently stir in 1 – 12 oz can of sprite. Top with apple filling. Cook as previously directed. I have tried this with the chocolate, but it didn’t rise as well for some reason.

Dutch Oven Recipes from Jenae...

2009-05-21T19:38:00.001-07:00

Jenae’s Peach & Apricot Cobbler

In a 14’ Dutch Oven combine-
-2 cans diced peaches
-2 cans diced apricots (I use home canned)
1 spice cake mix

Pour filling into oven. Mix cake mix according to directions omitting the eggs. Pour over filling. Sprinkle cinnamon

Cook using 12 – 14 briquettes on the bottom and 16 – 18 on top. This will cook in about 40 - 45 minutes.

Reduce to 3 cans filling for a 12” oven. Reduce briquettes accordingly.
Jenae’s Dutch Oven Red Potatoes

Cut up 2 sticks butter into bottom of dutch oven. Cut up a bag of red potatoes into oven. Cut up an onion or 2 and add. Sprinkle 1-2 packets of powdered ranch dressing on top. Salt and Pepper to taste. Cook for an hour.

Jenae’s Peach & Apricot Cobbler

In a 14’ Dutch Oven combine-
-2 cans diced peaches
-2 cans diced apricots (I use home canned)
1 spice cake mix

Pour filling into oven. Mix cake mix according to directions omitting the eggs. Pour over filling. Sprinkle cinnamon

Cook using 12 – 14 briquettes on the bottom and 16 – 18 on top. This will cook in about 40 - 45 minutes.

Reduce to 3 cans filling for a 12” oven. Reduce briquettes accordingly.

Jenae’s Dutch Oven Red Potatoes

Cut up 2 sticks butter into bottom of dutch oven. Cut up a bag of red potatoes into oven. Cut up an onion or 2 and add. Sprinkle 1-2 packets of powdered ranch dressing on top. Salt and Pepper to taste. Cook for an hou

Boy Scout Bar-be-qued ribs

2009-05-19T15:40:00.000-07:00

2 Bottles yoshida sweet and sour sauce

Beef or Pork chunks of meat or ribs

Put ingredients into Dutch Oven and let cook for 45 min. to one hour. 350 degrees

Provided by Roki Buttars

Gardening Group

2009-04-28T22:03:00.000-07:00

Well this class is teaching us a lot about gardening here in Utah. Lori taught us about Lawn prep and maintenance. I will post the information she gave us once I get a copy of what she typed...again why type it twice.

Come and learn with us about gardening next month on May 26th at 6:30pm in the primary room at the church. I will post the topic as soon as I have that info so keep checking on here to know more.

We are looking for free classes to take for this class so if you know of any please let Lori Pratt know or post on here and I will forward this info on so that she can plan things.

Here is one free class we were told about during the class if you are interested in going.
Growing your own Vegetable Garden
Event Type: Adult Programs
Date: 5/7/2009
Start Time: 7:00 PM
End Time: 8:15 PM

Description:

Join Master Gardener Erlyn Madsen at the Kearns Library and learn how to grow a successful vegetable garden in your own backyard. You will learn tips & tricks to having a great garden and will go home with handouts and resources

Library: Kearns Library
Location: Kearns Library Meeting Room
Presenter: Erlyn Madsen, Master Gardener

Newly added info...

Lawn Prep

Lawn prep begins in the fall. Cut your lawn short with your last mowing and then put down a winterizer fertilizer. Cutting your lawn short will prevent it from getting matted down by the snow.

At the end of February even if there is still snow, start putting down a weed and feed each week until the end of April. I recommend PAX. It is also beneficial to put down a pre-emergent at this time also. Beginning in May apply a weed and feed every two weeks until the end of June and then once a month until September. This will keep your grass healthy and minimize weeds like dandelions etc.

Mowing

If you follow the above instructions you will probably need to start mowing sometime in April, weather permitting. Start by keeping the blades low and cutting the grass short. Never cut off more than 1/3 of the grass length at a time as it will shock the grass. Raise your blades one notch every two weeks until you reach the length you like to keep your lawn. Do not mow it too short during the hot months as you will need to water more and the grass will not do as well as if you keep it about 2 inches long. The longer the grass the deeper the roots and the less water it needs.

Always alternate the direction that you mow your lawn. If you go north south one week then go east west the next week. This will help your lawn from matting and it will grow thicker and allow the water to get to the roots.

Thatching, Aeration

It is good to de-thatch and aerate your lawn every other year. You can do it yourself or hire someone. If you do it yourself I recommend a product called Lazy Man’s Liquid Gold. If is applied with a hose sprayer twice a year. It is organic and it aerates, de-thatches and puts microbial into your soil which are very good for your lawn and soil. It can be ordered online, just Google the name. It is a little pricey but one gallon does two applications.

Seeding

If you have bare spots or just want to thicken your lawn seeding is a good way to go. You will need to seed in the early spring (March – April). It is important that it be kept moist and not have any traffic. Put a starter fertilizer down before applying the seed and make sure that you purchase a grass seed that will grow in the type of soil that you have. If you are unsure you can contact the agricultural dept at the U of U.

Emergency Prep class for April

2009-04-28T21:56:00.000-07:00

Well the challenge given at this class for the next class in May is as followings:
- get started on a month's supply of food or add to existing storage
- 72 hour kit
- finances
- Emergency kit with copies birth certificates etc.
- come prepared to share what you have done - successes

Please see link to the right of the blog that has 72 hour kit information listed to help with the kits. If there are any suggestions as to what you would like to learn about for this class please comment on this blog and the info will be forwarded to the teacher, Leslie Finn...all suggestions help us plan. I will post more info about what was done in this class as soon as I can get an emailed copy of info...why type it twice :o)

Plan on coming to our next class which is May 26th at 7:30pm in the RS room at the church. We will be tasting a few recipes that were cooked from our food storages only.

2009-04-23T05:36:00.000-07:00

Layered Enchilada Bake

1 lb lean ground beef
1 large onion, chopped
2 c thick 'n chunky salsa
1 can (15oz) black beans, drained and rinsed
1/4 c zesty italian dressing
2 TBSP taco seasoning mix
6 flour tortillas (8 inch)
1 c sour cram
1 pkg (8z) mexican style finely shredded four cheese

Heat oven to 400 degrees

Brown meat with onions in large skillet on med-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

Arrange 3 tortillas on bottom of 8x13 baking dish; cover wtih layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.

Bake 40 mins or until casserole is heated through and cheese is melted, removing foil after 30 mins. Let stand 5 mins before cutting to serve.

Make ahead
Line 9x13 baking dish with foil, with ends of foil extending over sides of dish. Assembel recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat over to 400 degrees. Bake, covered, 1 hour. Remove foil. Bake an additional 15-20 mins or until casserole is heated through and cheese is melted. Let stand 5 mins before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered 45 mins or until casserole is heated through and cheese is melted.

2009-04-23T05:25:00.000-07:00

Chilaquiles Casserole

1 TBSP oil
1 med onion (diced)
1 med zucchini (grated)
1 Can black beans (rinsed)
1 Can (8oz) diced tomatoes (drained)
1 1/2 C corn (frozen (thawed) or fresh)
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas (quartered)
1 Can mild red or green enchilada sauce
1 1/4 c shredded cheddar cheese

1) Preheat oven 400 degrees. Lightly coat a 9x13 baking dish with cooking spray.
2) Heat oil in large skillet over med-high heat. Add onion and cook, until starting to brown, about 5 mins. Stir in zucchini, beans, tomatoes, corn, cumin, and salt...cook until veggies are heated through about 3 mins.
3) Scatter half the tortilla pieces in the baking dish. Top with about half the veggie mixture, half the enchilada sauce and half the cheese. Repeat with one more layer each. Cover with foil.
4) Bake casserole for 15 mins. Remove foil and bake until it's bubbling around edges and cheese is melted, about 10 mins more.
Yields: 10 servings
245 calories, 10 fat, 23 cholesterol, 351 sodium, 11 carbs

2009-04-23T05:23:00.000-07:00

Jenae's Mexi-corn bread

1 (12oz) can Mexican style corn, drained
2 (15oz) cans chili with beans
1 (8 1/2 oz) pkg corn muffin mix
1 egg
1/3 c milk

Heat corn and chili in saucepan. Pour in a greased 8 x 12 inch baking dish. Mix corn muffin mix as directed on pkg using the egg and milk. Spread muffin mixture, as evenly as possible over chili. Mixture will be thin, but it does puff up and fill in. Bake at 450 degrees for 15 mins or until golden brown.
Yield: 4-6 servings

2009-04-23T05:05:00.000-07:00

Horchata

1 c uncooked white long grain rice
5 c water
2 c milk
1/2 TBSP vanilla extract
1/2 TBSP ground cinnamon
2/3 c white sugar

Blend water and rice for about 1 minute in a blender; let the rice water mixture stand at room temp for 3 hours. Puree the mixture then strain the rice chunks out of the water. Add the milk, vanilla, cinnamon and sugar into the rice water. Chill for at least 4 hours. Stir and serve over ice. Enjoy.

Tips: add sugar to taste. If it's too sweet add water.

2009-04-23T04:54:00.000-07:00

Taco Casserole

1 lb ground beef
1 cup salsa
2 c mayo or salad dressing
2 tsp chili powder
2 cups crushed tortilla chips
1 c (4oz) shredded colby cheese
1 c (4oz) shredded monterey jack cheese
1 med tomato, chopped
2 c shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, mayo and chili powder; mix well. in an ungreased 2 qt baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered at 350 degrees for 20-25 mins or until heated through. Just before serving, top with tomato and lettuce.
Yields: 6 servings