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!