Happy New Year

We are sending around questionnaires in Relief Society as to what activities you are interested in for the coming year. Please be sure to add your input! Contact Allison Jensen if you have any questions.

Don't forget that THIS Sunday we move to the 12:30 pm to 3:30 pm block.

We wish you all the best and wonderful new year. Enjoy your week and we'll see you Sunday!

Neighborhood Christmas Party

Here is one more reminder of our NEIGHBORHOOD CHRISTMAS PARTY!! I will be this Friday, December 12th at the stake center starting at 6:00 pm. We will have a yummy dinner with some fun activities to follow. Contact Pam Johnson if you have any questions. See you there!

Food/Item Drive

Peggy Pilling and her family are asking for our help. They want to collect items for the women's shelter here in Kaysville. If you would like to donate any food (non-perishable), baby items (diapers, wipes, fomula, etc.) or household items (toothbrush, toothpaste, toilet paper, etc.) please leave the items in a bag on your porch Monday, December 15th. The items will be picked up between 4:00 pm and 5:00 pm. Contact Peggy if you have any questions.

Christmas Party

Please remember to mark your calendars for our ward Christmas party. It will be held Friday, December 12th at 6:00 pm. We will have a yummy dinner for everyone. We would love to see you all there. Please contact Pam Johnson if you would be willing to help sign up for food/clean-up/set-up/etc. Thanks!!

New November Changes

Hi, ladies! We are blogging again and have added new info on the sidebars for the month of November. If you would like to post anything on this page, just email us at foxpointereliefsociety@gmail.com. Thanks!

Shellie Smith's blog

We've added a link to Shellie Smith's blog for updates on her new baby boy Jackson's progress (see "Links" in the right-hand column of our Relief Society blog).

Main Dish Recipe Exchange

The recipes that follow were served at our Relief Society Enrichment Meeting on June 18, 2008. Quite a variety and all very tasty! Thanks to everyone who contributed a dish!

If you think of something that's quick, tasty and helps us to pinch our pennies, please subit to foxpointereliefsociety@gmail.com and we'll add it to the blog!

Enchilada Pie

From the Kitchen of: Summer Barrett

About 1 cup cooked, shredded chicken (or you can substitute other meat like shredded pork, beef, or none at all! However you like your enchiladas)
About 6 corn tortillas
About 1 cup shredded cheese (more or less to taste--I use mozzarella)
Olives, sliced (opt.)
1/2 bell pepper (chopped)
1/2 onion (diced)
16 oz tomato sauce
3/4 tsp chili powder
1/4 tsp basil
1/4 tsp oregano

Saute pepper and onion in butter. Add sauce and spices and simmer. Layer in an 8x8 pan: corn tortillas, sauce, chicken, cheese, olives--three times. Bake at 350 F. for 30 min. You can double this recipe for a 9x13 pan. Also, to make it even quicker and easier, you can just use your favorite enchilada sauce, or your favorite easy enchilada recipe and layer it like a casserole (since the stuffing of each enchilada is what takes so long!).

Bon appetit!

Apricot Chicken

From the Kitchen of: Allison Jensen

5-6 boneless chicken breasts
1 (8 oz) Russian/Catalina Dressing
1 cup Apricot Jam
2 tsp. curry powder
1/2 pkg. dried onion soup

Marinate for 1 hour if you want by drying off chicken so it sticks better. Bake at 350 degrees for 50 minutes. Enjoy!

Pizza Rolls

From the Kitchen of: Tracy Tidwell

pizza crust dough
pepperoni
shredded mozzarella cheese
pizza sauce

Use homemade pizza crust dough or you can buy Pillsbury, etc. I use Bowman’s scone dough that you can buy at the bakery counter. Roll out into a good sized rectangle. Place pepperoni on top of crust, as much or as little as you like. Top with shredded mozzarella cheese. Roll dough from the long side of rectangle until in a log. Slice into 8 pieces. Put on baking sheet and bake at 350° for 15-20 min. or until golden brown. Warm pizza sauce and use as dip for the pizza rolls.

Taco Soup

From the Kitchen of: Lynnette Gwynn

1 lb. ground beef
1/2 cup chopped onion
1 (16 oz.) can diced tomatoes (undrained)
1 (16 oz.) can pinto beans (undrained)
1 (17 oz.) can corn (undrained)
1 (8 oz. can tomato sauce
1/4 tsp. garlic salt
1/4 tsp. oregano
1/2-1 tsp. chili powder (depending on how hot you want it)
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. cumin

Brown ground beef and onion; drain. Add all other ingredients and bring to a boil. Reduce heat and simmer for 15 minutes or longer. Serve with grated cheese, sour cream & tortilla chips.

Beef and Broccoli

From the Kitchen of: Emily Peterson

1 lb beef steaks, cut into strips
3 cloves garlic, crushed
½ tsp ground ginger
1/4 tsp red pepper flakes
1 bunch broccoli, chopped
1/3 c water
3/4 c chicken broth
1 Tbsp cornstarch
3 Tbsp soy sauce
½ tsp sesame oil

In a bowl, mix steak strips, garlic, ginger, and red pepper flakes. Cook in a skillet over medium-high heat until browned. Add broccoli and water to skillet; cover and steam about 5 minutes. In a bowl, mix broth and cornstarch, then add soy sauce and sesame oil. Mix thoroughly and add to beef and broccoli. Heat to boiling and cook until sauce thickens, about 2 minutes. Serve over steamed sticky rice.

Chicken Noodle Soup

From the Kitchen of: Linda Kendall

2 lg cans cream of chicken soup
1 lg can water
2 cans chicken broth
1 lg can of chicken breast

Fill crock pot with all ingredients on high heat. Cook for 3 hours. Add 1 Tbs. parsley flakes (optional), 1/4 tsp salt, 1/4 tsp pepper. Peel 1/2 carrot into crock pot. 1 1/2 hours before done add homemade egg noodles (or purchase in the store - 16 oz. pkg. of regular egg noodles).

Cornbread Chicken Pot Pie

From the Kitchen of: Niki Kemple

1 can (10 3/4 oz) cream of chicken soup
1 can whole kernel corn, drained
2 cups cooked chicken or turkey
1 package (8 1/2 oz) corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Preheat oven to 400. In a 9 inch pie plate, mix soup, corn, and chicken. Mix muffin mix, milk, and egg. Pour over chicken mixture. Bake 30 minutes or until golden. Sprinkle with cheese.
Serves 4. Prep time 10 minutes, Cook time 30 minutes.

Baked Ziti

From the Kitchen of: Ana Lund

1 lb bag ziti pasta
1 medium jar spaghetti sauce
1 1/2 cup sour cream
1 lb ground beef
2 cups grated mozzarella cheese

Brown beef; drain and add spaghetti sauce. In 9x13 pan, layer half cooked pasta, half meat sauce, half sour cream and half the cheese. Repeat the layers. Cover with foil and bake at 350 degrees for approx. 30 minutes or until warmed all the way through.

Brushetta Chicken Bake

From the Kitchen of: Lisa Stephenson

1 can (14 1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lbs. boneless skinless ckicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place tomatoes in meduim bowl. Add stuffing mix, water and garlic, stir just until stuffing mix is moistened. Set aside. Place chicken in 9x13 baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

Easy Parmesan Garlic Chicken

From the Kitchen of: Kristi Larsen

1/2 cup Grated Parmesan Cheese
1 envelope (I use Good Seasons) Italian Salad Dressing & Recipe Mix
1/2 teaspoon garlic powder
6 boneless, skinlesss chicken breast halves (2 lbs.)

PREHEAT oven to 400 degrees. Mix cheese, salad dressing mix and garlic powder in shallow dish (a pie plate/dish works well). MOISTEN chicken with water; coat with cheese mixture. Place in baking dish. BAKE 20-25 minutes or until chicken is cooked through.

Grilled Ham 'n Peaches Foil Bake

From the Kitchen of: Candice Stringham

1/4 C Ketchup
2 Tbs brown sugar
1 Tbs cider vinegar
2 teasp Worcestershire sauce
1 teasp vegetable oil
1/4 teasp pepper
1/2 Cup drained peach juice from the can
4 boneless ham slices (fully cooked)
1 can (8 1/2 ounces) sliced peaches, drained

In a small bowl, combine all ingredients except for the ham and peaches. After the sauce is made, place each slice of ham on a greased 12 inch square of heavy duty foil. Top with peaches and then brush the sauce over the ham and peaches. Fold foil over the ham/peach/sauce mixture and seal it up tightly. I usually use a second piece of foil to wrap around this to make sure it doesn't leak while cooking on the grill. Grill the foil packages over medium heat for 10-12 minutes. Turn the packets once to be sure the ham is heated through. Makes 4 servings I usually serve this with a green vegetable and then some type of couscous or rice pilaf. If there is any sauce left over, my kids like to put some of the sauce over the vegetables and the rice as well.

Marshmellow Brownies

Many of you have asked for the recipe of the brownies that were served at our last enrichment meeting. That yummy dessert was made by Quay Burbank and she has been kind enough to share it with the rest of us. Enjoy!


MARSHMELLOW BROWNIES
2 sticks butter melted (1/2 pound)
1/2 cup powdered baking cocoa
2 cups sugar
4 eggs
2 cups flour
Bake at 375 oven for 20 minutes on a large jelly roll pan. Cover with mini marshmellos, continue to bake until mellos are lightly brown (about 5 min). Cool before icing.

CHOCOLATE ICING:
1 stick softend butter (1/4 pound)
1/4 cup powdered baking cocoa
1 tsp vanilla
1 pound powdered sugar

While mixing gradually, add a tablespoon of milk at a time until reaching the desired consistancy (about 5 Tbs).

Today's Relief Society Lesson - Spiritual Nudges

The following are resource links and a few quotes from today's lesson:

Elder Richard G. Scott Conference Oct 1999 "He Lives"
"Many have been motivated, as have I, to improve our lives to make our actions more consistent with our goals and dreams."

Elder Robert C. Oaks BYU Devotional March 2006 "Remember Who You Are"
"We believe we are foreordained to come to earth at a particular time into particular circumstances and that our particular set of gifts, attitudes, and talents—if properly developed and employed—will enable us to fulfill our foreordained purpose."

"One of the purposes of patriarchal blessings is to help us identify our special gifts and talents. Through these blessings the Lord can help focus our attention and awareness on particular fields or interests in which we are especially adept. These blessings can serve a very important role in helping us to understand who we are in God’s plan. We should read them carefully, reread them, and then endeavor to live our lives in such a way that the Lord can bless us with all of the blessings He has promised us."

Elder Richard G. Scott BYU Education Week Aug. 2007 "To Learn and to Teach More Effectively"
"Throughout the remainder of my life, I will seek to learn by what I hear, see, and feel. I will write down the important things I learn and I will do them."

"You can learn vitally important things by what you hear and see and, even more, by what you feel, as prompted by the Holy Ghost. Many individuals limit their learning primarily to what they hear or read. Be wise. Develop the skill of also learning by what you see and particularly by what the Holy Ghost prompts you to feel. Consciously and consistently seek to learn by what you feel. Your capacity to do so will expand through repeated practice. Significant faith and effort are required to learn by what you feel from the Spirit. Ask in faith for such help. Live to be worthy of such guidance."

"Spiritual guidance is direction, enlightenment, knowledge, and motivation you receive from Jesus Christ through the Holy Spirit. It is personalized instruction adapted to your individual needs by One who understands them perfectly. Spiritual guidance is a gift of incomparable worth bestowed upon those who seek it, live worthy of it, and express gratitude for it."

Get a Stain Out Fast!

A trick I learned from my former mother-in-law to get out a stain out of a white piece of clothing (i.e., men's dress shirts, garments, etc.): Rub the stain liberally with a dry bar of soap, then pour straight liquid bleach on top and rub. Works every time.

Contributed by: Diana O'Connor

Creamy Asparagus Soup

From the kitchen of: Diana O’Connor

Perfect for any season of the year! Very quick to make!

1 lb. asparagus (1 bunch)
1 large cube chicken bullion (or 2 small)
2 cups water
2 teasp curry powder
2 Tbs butter
1 teasp salt
4 Tbs all-purpose flour
1/4 teasp pepper
2 cups water
1 cup low-fat milk
1 teasp grated lemon peel


Cut tips (2”) from asparagus stalks; reserve. Cut stalks into 2” pieces. Heat 2 cups water and the asparagus stalks to boiling; reduce heat; cover and simmer at least 10 mins.; do not drain. Pour asparagus with water into blender; cover and blend until smooth (very important step).

Heat butter in 3-qt. saucepan until melted; stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in asparagus mixture, bouillon cube, curry powder, salt, pepper and asparagus tips. Heat to boiling; reduce heat. Simmer uncovered 10 mins. Stir in milk; heat just until hot. Sprinkle w/lemon peel.

Yield: 4-5 servings

Black Bean Soft Tacos

From the kitchen of: Diana O'Connor

4 Flour tortillas
1 can black beans
1/4 teaspoon Cumin
1 jar salsa (I prefer peach mango salsa)
lettuce
cherry tomatoes
fetta cheese

Pour salsa, black beans and cumin into saucepan, then warm on medium heat and stir. In the meantime, warm flour tortillas two at a time in large frying pan sprayed with olive oil spray, allowing outer sides to get a little crusty. Cut tomatoes in half.

With soft side of flour tortillas up on serving plate, arrange the beans & salsa on bottom, then add lettuce and tomatoes. Top with fetta cheese.*

*You can also boil chicken (or heat in a George Forman grill) to add to this, or used canned white chicken.

This is so quick and easy, I can make it in about 10 minutes flat! I keep flour tortillas in my freezer at all times, and always have the other ingredients handy for this tasty meal.

White Chicken Chili

White Chicken Chili

From the kitchen of: Diana O’Connor

One of the most popular recipes I've ever shared! When I bring it to the office to share with co-workers, it disappears in minutes! Super easy & quick to make. In the winter, I always keep these ingredients for this hand.

¼ cup butter
2 medium yellow onions, finely chopped
2 medium garlic cloves, pressed
1 Tbs oregano
2 Tbs cumin
½ teasp cayenne red pepper
3 cups chicken broth
1 large chicken bullion cube
2 15-oz cans small white beans, drained
2 15-oz cans white corn, drained
1 small can green diced chilies, drained (OR for more spicy chili, use 2 small cans chilies, OR 1 small can diced jalapenos, drained)
4 cups diced chicken breast (about 3 medium breasts)
1 large carton sour cream


Boil chicken, cut it up into small pieces, then put aside. Pour chicken broth in large warmed crock pot. In large saucepan, sauté onion, butter, garlic, spices, then add to broth and stir. Add rest of ingredients except the sour cream. Cook till heated throughout, then fold in the sour cream at the end until well blended.


Yield: 1 large crock pot of chili.