Card Making Fun

Cheryl came and shared with us her talents, techniques, tools and supplies. Thanks so much Cheryl for helping us out! Check out these sample cards that she made for us to see...

Cheryl showed us the ease of making several different cards with the lots of the same materials. She also shared with us (Leslie and I in particular ;) the best ways to save money in the business.

Jamie brought a "Cuttlebug" and showed us the ways of die cuts and embossing. You'll never guess what's on our wish lists now. Thanks Jamie! ;)

It was a fun, helpful night and it was exciting to learn more about making cards especially in time for the holidays. It was good to eat cookies and socialize as well, thanks to those of you came... Happy Card Making!

Let the Cooking Begin!

We had our cooking group this week. It was definately more laughing than cooking, but we had fun. Thanks to all that came and participated!

Hummus, Salsa, Onion Dip and Apples!

Here's the recipes that we made and enjoyed at Enrichment! Let us know how it works out for you. Enjoy!


Hummus
2 cups of canned garbanzo beans, drained (save the juice though, you might use it if its too dry)
1/3 c. tahini
1/4 c. lemon juice
1 tsp. salt
2 gloves garlic, halved
1 tbl. olive oil
1 pinch of paprika
1 tsp. minced parsley

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.


Salsa
3 tablespoons chopped fresh chives
1/2 bunch fresh cilantro
2 cloves garlic, chopped
2 (14 ounce) cans stewed tomatoes
2 serrano chilis, seeded and chopped
salt and pepper to taste

1. Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse till your desired consistency.


Onion Dip
16 oz Sour cream
1 package of lipton onion soup mix

mix sour cream and onion soup mix together well and refrigerate for 30 mins. I just mix it into the tub the sour cream comes in, and then change dishes when I serve it.


Tan (green apple snack)
1/3 cup balsamic vinegar
1/4 cup brown sugar
1/4 teaspoon coarsely ground black pepper
5 Granny Smith apples - peeled, cored and diced


In a large bowl, mix together the balsamic vinegar, brown sugar and black pepper. Taste and adjust sugar and vinegar to your personal preference. Add the apples, and stir to coat.

Hike to Stewart Falls!

October 18th: We went on a beautiful hike to Stewart Falls. Originally we intended to go to Timpanogas Falls(from the Aspen Grove trail), but upon arriving at the trail head, decided on Stewart, I mean who doesn't love Stewart Falls? It was a safe bet hike. It was an awesome day and the trail was beautiful. We had lunch when we reached the Falls, Chicken Kababs, sauteed peppers, cantaloupe, and German potato salad. It was super tasty. Good Times were had by all.

Game Night!

The first week in October we had a fun filled night of games and snacks! ...my favorite of course being the homemade popcorn (that's what I made ;). We had fun getting to know people better through the string game, and had a lot of laughs over Catch Phrase. I apologize for the lack of photos, I was slacking(smile); that was before the existence of "the blog" so next time I'll be ready. A big thanks to everyone that came and made it a super night!

Our last Quarterly Enrichment!

For our last Ward Quarterly Enrichment we went on a hike to Battle Creek Falls, up Battle Creek Canyon, in Lindon. We had a good turn out and had a lot of fun on this short hike. We had homemade granola and everyone brought their favorite mix-ins...it was yummy. I'm including the receipe if you want to try it. It's pretty easy.

Yummy Homemade Granola

Ingredients

DRY INGREDIENTS
8 cups old fashioned oats
1/2 cup toasted wheat germ
1/2 cup unsalted sunflower seeds
2 cups sliced almonds
2 tablespoons sesame seeds
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

LIQUID INGREDIENTS
1 cup honey
1 cup unsalted butter or margarine

INGREDIENTS TO ADD AFTER BAKING
1 cup shredded coconut (optional)
1 cup raisins or dried cranberries (optional)
Or any other mix-ins you like!

Directions
1. Heat oven to 300 degrees. Line 3 baking sheets with parchment.

2. In a very large bowl (or 2 large bowls), toss together dry ingredients. In a small bowl, whisk together liquid ingredients. Combine dry ingredients and liquid ingredients and stir well.

3. Spread mixture onto 2 baking sheets. Bake until golden brown, 30 to 40 minutes. Transfer to a wire rack to cool. Cool only 10 to 20 minutes, until possible to touch with hands. If cool too long, it sticks to the paper and becomes hard.

4. (optional) While granola cools, toast coconut. Increase oven temperature to 350 degrees. Spread coconut on top of one baking sheet. Bake 3 to 5 minutes until toasted light brown. Transfer immediately to a large flat plate to cool.

5. When granola is cool enough to handle, place granola, coconut and dried fruit in a very large bowl, break-up and blend with your hands. Finish cooling before storing in an airtight container.

Bon Appetite!