Monday, June 30, 2008

Freedom for FHE


Paul H. Dunn, “‘Oh Beautiful for Patriot Dream’,” New Era, May 1976, 26

From an address delivered at the October 1975 general conference

The United States was primarily established to serve as a base for the restoration of the gospel of Jesus Christ

Some weeks ago in the summer heat of Boston, two men worked vigorously and perspired mightily to construct displays for the American Bicentennial. One stopped to mop his brow and asked the other, “Do we really have to go through this every 200 years?” The correct answer, of course, is that we have not celebrated often or deeply enough the birth of this promised land, this choice and beautiful and still-young land, which we possess as the Lord’s gift in freedom and joy—just as long as we serve him.

Boston is a proper place to begin; Boston, in fact, is “a very proper place.” We who have prayed, preached, and tracted in lovely New England did not find it at all that formal. It is a charming place with friendly, wonderful people, and just now, a very successful baseball team—it has a melting-pot of names like Petrocelli, Lynn, Rice, Carlton Fisk, and a thinking, Polish player known as “Yaz” for Yastrzemski—and on all sides the “where it happened” of precious American tradition.

Indeed, it has been just over 200 years since a better-than-average silversmith on a black horse made history as Longfellow later recalled:

The fate of a nation was riding that night;
And the spark struck out by that steed in his flight. …
A cry of defiance, and not of fear. …
And the midnight message of Paul Revere.
“Paul Revere’s Ride,” The Best Loved Poems of the American People, comp. Hazel Felleman, Garden City, New York: Doubleday Co., 1936, pp. 196–97.

That’s the way it was, from Boston to Lexington to Concord, as the war for independence and liberty began. Most of all, it was for people, men and women of courage and vision and faith, strengthened by God as a part of his plan, who struggled, froze, starved, and when necessary, died, that these free states in union might be born, in Thomas Jefferson’s incisive words, “To assume, among the powers of the earth, the separate and equal station to which the laws of nature and of nature’s God entitle them.” (“Declaration of Independence.”)

It was worth a lot to the new Americans of that hour to beget this nation—worth all they had, all they were, and all that they had dreamed. What is it worth today, to you and to me, and especially to us as Latter-day Saints, who alone know what the Lord is doing, to assert our free agency toward the fulfilling of his plan?

As you decide, let me suggest an exciting tour for you. Go, if you can—and if you cannot, then make the trip in your mind’s eye from your study or your armchair or your library, but go—go to Charlestown and Breed’s Hill, to Washington’s Crossing, Brandywine Creek, Saratoga, to the great courthouse and a dozen more, and to King’s Mountain and Cowpens and Guilford Courthouse on the road to Yorktown, where it finally ended. Ask yourself along the way who these people were, and where they got their vision, and listen intently for a drummer boy tapping out a song that is two centuries older than George M. Cohan.

Give a thought as well to a lad age twenty-one who regretted that he had but one life to give for his country and a twenty-year-old French major general who came 3,000 miles to secure the final victory. And if you are traveling and you come to one of those too-numerous claims that “George Washington slept here,” and you kind of hope that if so the sheets have been changed and that modern plumbing has been installed, pause to remember that there really was such a man as George Washington, sometimes disliked, but respected, gladly followed and superbly there when we needed him most, to lead in carrying out the plan of the Lord in the founding of America. Childless, the Virginia planter today has 220 million living children. You and I are among them. God had set him apart and lifted him up.

Carry on with me then to Philadelphia to the year 1787. Gathered to frame a constitution in cramped and overheated quarters, delegates from most of the thirteen sovereign states struggle through the summer months to produce a document upon which a free nation might be built. Fortunately (and it has been said by those not of our faith), they achieved a Constitution and a Bill of Rights which far exceeded the best that could come from these men. But it did. More than that, it was and is a living document, capable of defending its basic principles but flexible enough to adapt to the needs of this changing and growing United States.

You and I are made aware, of course, that there is a better explanation of what really occurred. The scriptures tell us. The Lord “established the Constitution of this land, by the hands of wise men whom I raised up unto this very purpose, and redeemed the land by the shedding of blood.” (D&C 101:80.)

The land was “redeemed” indeed by thousands killed and wounded along the way at Germantown, at Bemis Heights and Charleston, and so many other places in the American Revolution.

President Brigham Young spoke for himself and for every living prophet who has addressed the question since when he said, “The signers of the Declaration of Independence and the framers of the Constitution were inspired from on high to do that work.” (Journal of Discourses, 7:14.)

An objective study of the delegates involved—their fears, their limitations, vested interests, and the like—makes it clear that they were not the sort of men we usually think of as prophets. Nonetheless they were inspired, and the Constitution they provided can be designated accurately as a divine document.

But even a divine constitution requires something further; it demands a kind of people who will, by their very natures, receive and respect such a constitution and function well within the conditions it establishes. Where indeed shall we find such people today? I recall one. It was in a concentration camp I helped liberate during World War II. As we blew the lock off the door and tried to assist the miserable and the painful inside, I was interrupted by a tap on my boot and found, wallowing in the mud, a Protestant minister. One of his first requests was, “Soldier, do you have a flag?” Later when we retrieved one from the jeep, I gave it to him on a stretcher and with tears in his eyes he said, “Thank God, you came.”

Again the Lord said, “Wherefore, this land is consecrated unto him whom he shall bring. And if it so be that they shall serve him according to the commandments which he hath given, it shall be a land of liberty unto them.” (2 Ne. 1:7.)

As Latter-day Saints then, we know why some persons came to America and others did not. And as someone has said, “We haven’t done badly for a nation of immigrants.” We are immigrants, you and I, because the Lord made immigrants of us and brought us here. We have done as well as could be expected, and are richly blessed despite our shortcomings because the Lord has thus far held us in his hands and worked his purposes, his ultimate purposes, through us.

Can you understand, this is what America is all about? You and I know, and you and I alone really know, the reason for this blessed and beautiful land. In a world where men have given up on this most vital question, we know the purpose of America.

For this country did not end in Philadelphia, even if Horace Greeley did mean that city when he urged us to “go west.” It was a new land, fresh, clean, unspoiled with a past. America included the frontier. In 1805 the Prophet Joseph Smith was born, and he grew up toward adolescence just like the new land. He fitted it. He was young, clean, unspoiled—a lad without a past, kneeling in a grove. This pristine land—this innocent young man—and thus the Lord reached out and kept his promise. He established his conditions over centuries; you see, God has time. His plan made it possible for the holy priesthood and the Church to be restored upon the earth—the restoration of the gospel of Jesus Christ—but only in America.

Can you understand the way God has worked? And if you do, will you join me this day in committing yourself to preach the message of the Lord’s glorious achievement in America and to teach it as missionaries wherever the opportunity allows? This is a time when you and I can afford to be patriotic, in the best sense of that term. There is reason to be proud that we live in an established land that has been conditioned by the Lord so that his gospel could be restored. The purpose of America was to provide a setting wherein that was possible. All else takes its power from that one great, central purpose. May I commend to you Mark E. Petersen’s book The Great Prologue (Deseret Book Co., 1975). Read it in connection with your scriptures and receive greater light on our history and its purpose.

As some of you know, I have never counted mathematics as my most exciting subject. Nevertheless, I believe that I can set in sequence the steps the Lord has used in his plan.

First, there was selecting and bringing the people. The next step was establishing a free nation. The third was inspiring a divine constitution. The fourth was opening the American frontier, new land, fresh and clean. The fifth step was calling young Joseph Smith to become a prophet in such a little time, God’s prophet, seer, and revelator, and later his martyr.

Let me add one final stop to your American journey. The place—Arlington National Cemetery in Arlington, Virginia—the tomb of America’s unknown soldier. Today the remains of three servicemen from three wars lie there. The inscription reminds us, “Here rests in honored glory an American soldier known but to God.” There are in addition 4,724 other unknown servicemen buried in Arlington, and all across the nation and the world I have seen the crosses, row upon row, marking the places where lie America’s honored dead, literally in the thousands. What did it cost them that this nation might remain “the land of liberty”? How shall we honor them, you and I?

In two ways it seems to me: First, by striving to make our citizenry the righteous people the Lord requires of us. And second, by telling the story of what the Lord has done for you and me and this great church, and why.

Oh beautiful for patriot dream
That sees beyond the years.
Thine alabaster cities gleam
Undimmed by human tears.
America! America!
God shed his grace on thee.
And crown thy good with brotherhood
From sea to shining sea.
Katherine Bates, “Oh Beautiful for Spacious Skies,” Hymns, no. 126

May that be the song of our heart and our prayer for fulfillment, I humbly pray as I bear witness to these truths and add my testimony that God lives, that Jesus is the Christ, and that here sits his prophet, in the name of the Lord Jesus Christ. Amen.

Sunday, June 29, 2008

Playgroup Meets Max & Cheese

This week for playgroup we are going to head to MAX and CHEESE in Orem. PLEASE email me or call me w/any questions... I LOVE MAX and CHEESE! Caroline-409-656-5593

Wednesday, July 2, 2008

11:30am - 1pm

Max & Cheese

1631 North State Street, Orem UT

www.maxandcheese.com

Max and Cheese Cafe offers a fresh and healthy menu for kids and adults alike.Sit back and enjoy great food while the kids explore our clean, safe and creative play space. This place is awesome they have full blown changing tables in the bathrooms.

I HAVE COUPONS for Max & Cheese for when you come.

Buy one Adult entrĂ©e and receive one child’s meal free!

Friday, June 27, 2008

A Special Gift


The Get Moving Group would like to give our blogging friends a special gift. No, not chocolate or jewels. . .something even better!


Introducing the GMG's 12 Minute Ab Workout. . .complements of Camille.

Perform the following exercises in this order – 60 seconds each

1. Basic Crunch
a. Hands crossed over chest, lift shoulder blades off floor
2. Right Oblique Crunch
a. Right elbow toward bent left knee
3. Left Oblique Crunch
a. Left elbow toward bent right knee
4. Toe Touches
a. Knees and hips at 90 degree angle, crunch reaching hands towards toes
5. Rolling Crunch
a. Knees and hips at 90 degree angle, extend legs fully out and pull knees back toward chest
6. Right Side Crunch
a. Lean towards left side, right elbow goes toward chest
7. Left Side Crunch
a. Lean towards right side, left elbow goes toward chest
8. Push Throughs
a. Feet in the air, push hand between knees
9. Reverse Crunch
a. Hands under butt, push feet upward toward ceiling
10. Alternating Curls
a. Alternating elbows toward opposite knees while “bicycling” legs
11. Basic Cruch
a. Hands crossed over chest, lift shoulder blades off floor
12. Static Crunch
a. Hold body in crunched position for 30 seconds


Join us on Tuesday and Thursday mornings at 6am. We meet at the church and we've been walking about 3 miles. It's lovely!

Thursday, June 26, 2008

Pear & Gorgonzola Pizza


I found out today that I am going to be out of town for business on July 17th. Do you have any idea what that means? Well, it means I'm going to miss Iron Chef: Cheese. I'm in the depths of despair & the only solace I found was in the fact that I could share my quick & easy CHEESY recipe with you via blog. So, here is one of my favorite appetizers or meals--MMMM it's the cheesiest!

  • 1 (16 ounce) package refrigerated pizza crust dough
  • 4 ounces sliced provolone cheese
  • 1 Bosc pear, thinly sliced
  • 2 ounces chopped walnuts
  • 2 1/2 ounces Gorgonzola cheese, crumbled
  • 2 tablespoons chopped fresh chives

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
  3. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Wednesday, June 25, 2008

Food Storage

Let's make one thing about this post VERY clear. This is NOT my food storage (as I have no alcohol in my pantry). I love presentation and am a color oriented personality, but this photo is being used simply because it's pretty--not because it's practical to only have red, yellow, and blue in your food storage forage. I might recognize the importance of presentation, but I'm also a realist and pragmatist!

Last night was visiting teaching palooza around here & I loved it. I especially enjoyed a visit from my friends Caroline & Diane. We talked about a whole lot of things--including food storage. Caroline mentioned THIS WEBSITE (I hear these people are pretty reliable ;) I was immediately interested. . .and am hoping it will be of some help to others. Caroline said that there is not charge for shipping/tax... only a bit more than if you drove to the cannery and bought it... less hassle...quite easy! Check it out! I'm getting hungry for some cracked wheat just writing about it. . .

Thanks Caroline & Diane for a lovely visit & some great information.

Tuesday, June 24, 2008

Fourth of July Planning

Start planning your 4th of July celebration! Click here for some fun and simple ideas.

Monday, June 23, 2008

Everybody Has a Story

Ladies--Don't forget that this Wednesday evening (June 25th) the Everybody Has a Story Class is meeting at 7:30pm in the room next to the Primary room. The topic for this month is "Vocations of parents and the effects on the family". Also we are asked to write our testimonies in our own handwriting.

This is amazing group--it not only helps you write your story, but is an incredible way to get to know the sisters in our RS better.

Friday, June 20, 2008

Pleasant Grove Strawberry Days

Looking for something fun to do this summer weekend?
Our Pleasant Grove neighbors to the north are in the middle of Strawberry Days! Catch one or all of the events going on through the weekend.

Fri., June 20

Huck Finn Day (Battlecreek Park) . . . . . . . . . . . . . . . . . . . . . .9:00 a.m. - 12:00 noon
D.U.P. Tours (Pioneer Museum) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1:00 - 5:00 p.m.
Fine Art Show (Recreation Center) . . . . . . . . . . . . . . . . . . . . .12:00 noon - 8:00 p.m.
Pie Eating Contest (Community Center - North East End) . . . . . . . . . . . . . .6:00 p.m.
Pre-Rodeo Entertainment Mutton Bustin’(Rodeo Grounds) . . . . . . . . . . . . . .7:30 p.m.
PRCA Rodeo (Rodeo Grounds) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8:00 p.m.
City of Fun Carnival (Downtown Park) . . . . . . . . . . . . . . . . . . . . .Noon to 10:00 p.m.

Sat., June 21

Men’s Doubles Tennis Tournament (Manila Park) . . . . . . . . . . . . . . . . . . . . .7:00 a.m.
5K Walk/Run (For info. call the Community Center at 785-6172) . . . . . . . . .7:00 a.m.
Mammoth Parade (Along 200 S., Main St.,West Center St.) . . . . . . . . . . . .10:00 a.m.
Fine Art Show (Recreation Center) . . . . . . . . . . . . . . . . . . . . . .10:00 a.m. - 2:00 p.m.
Quilt Show (Recreation Center) . . . . . . . . . . . . . . . . . . . . . . . .10:00 a.m. - 2:00 p.m.
D.U.P. Tours (Pioneer Museum) . . . . . . . . . . . . . . . . . . . . . . . . . . . .12:00 - 5:00 p.m.
Pre-Rodeo Entertainment Mutton Bustin’(Rodeo Grounds) . . . . . . . . . . . . . 7:30 p.m.
PRCA Rodeo (Rodeo Grounds)* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8:00 p.m.
City of Fun Carnival (Downtown Park) . . . . . . . . . . . . . . . . . . . . . .Noon to 10:00 p.m.

Sun., June 22

Concert in the Park (East side of Community Center) . . . . . . . . . . . . . . . . . .7:30 p.m.
Kenny Favero

RED ALERT

I've had a request for a recipe from Enrichment night, but I don't have any idea who brought this particular salad. Anyone know the culinary creator of the pasta salad with corn and peas. Mmmm, all I remember is that it was quite wonderful. . . HELP!

Pink & Fluffy


We've had a request--the recipe for the fluffy pink salad with nuts on top!

Lois--your wish is my command.

Mix together 1 can of cherry pie filling with 1 can of sweetened condensed milk.
Stir in a large can of crushed pineapple, drained well.
Fold in 1 lg tub of Cool Whip.
Add 1/4-1/2 cup of nuts. Pecans or walnuts are wonderful, but the nuts are optional.

Yep--that's it. Just refrigerate & enjoy. Simple. Tasty--as anything with s.c.m. is sure to be. Healthy (at least the fruit part). Most importantly--it's pink & fluffy. Undoubtedly, you can never have too many pink and fluffy things in life.

Thursday, June 19, 2008

Enrichment Success

A huge thank you to those who attended and participated in our Summer Enrichment night. Yvette & her committee gathered the yummiest salads. Mmmmm, my mouth is watering now just thinking about it. Our three classes by Marlane, Jalyn, and Melanie were exceptional. I'm now confident enough to budget adequate money to buy a super camera and know enough about photography to snap a shot of any people I save with my newfound first aid skills! As always, Rachel is near sainthood by organizing the children's class. And for those who made poster, announcements, and delivered flyers--you have all our love & gratitude. . .seriously!



So, here is the recipe for one of my favorite salads from our summer evening. Camille was kind enough to share her Israeli EVOO in this special treat:

Mediterranean Salad by Camille A.

3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1-pound) box orzo (or any small pasta)
2 lemons, juiced
1 lemon, zested
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup dried cranberries
1/4 cup pine nuts, toasted

Prepare orzo per directions on the box.

Meanwhile, combine lemon juice, zest, garlic, salt and pepper in serving bowl.

When the orzo is done, drain it and combine the cooked orzo with the olive oil, lemon juice, zest, salt, and pepper and let cool.

Once the orzo is room temperature, add the fresh herbs, dried cranberries, and toasted pine nuts. Season to taste. Toss to combine and serve.

Monday, June 16, 2008

Enrichment Night

Hi, First Friends! Just a reminder that our Enrichment Night is on Wednesday evening (that's this WEDNESDAY) at 6:30. We will be enjoying an array of summer salads (recipes will be available here) and then 3 mini classes. The classes will be on photography, financial security, and basic summer first-aid. This promises to be a lovely evening. You won't want to miss it!

Friday, June 13, 2008

Summerfest 2008

Orem Summerfest begins today. Take the family out and enjoy this great event. You'll love it. . .promises, promises.

Friday, June 13th (from 2 to 9 p.m.)

Displays and Events
Boutique booths
Carnival
Food booths
AirMed helicopter
Apache helicopter
Entertainment
Children’s Crafts, 2:00 p.m. to 4:00 p.m.
Golf, time TBD
Random events throughout the park, TBD
Entertainment
2-8 PM (entertainment groups every hour or half hour)

Saturday, June 14th (from 7 a.m. to 10 p.m.)

Displays and Events

5K run, 7 a.m. (download race form)
Boutique booths, 10 a.m. to 10 p.m.
Carnival, 10 a.m. to 10 p.m.
Food booths, 10 a.m. to 10 p.m.
AirMed helicopter, 10 a.m. to 6 p.m.
Apache helicopter, 3-6 p.m.
Children’s Crafts, 10 a.m. to 4:00 a.m.
Baby’s contest, 9 a.m. - 1 p.m. (Cost: $10)
Golf, time TBD
Random events throughout the park, TBD*

Parades

Children's Parade, 7 p.m., from 800 East on Center to the park.
Grand Parade, 7 p.m., from 400 South on 800 East, then west from 800 East on Center to the park.

Fireworks

Fireworks, 10 p.m.

Entertainment

10 a.m. to 5 p.m. (entertainment groups every hour or half hour, with the exception of 3 p.m. to 4: p.m. which is reserved for the baby contest winners)


Thursday, June 12, 2008

Iron Chef: Strawberries a Success

Grandview 1st masters the STRAWBERRY.

Doreen found this great information about strawberries--Did you know?

Why are they called Strawberries? Well, berries + moisture = ROT !! In the damp climate of England, strawberry growers knew that if they wanted to prevent their berries from rotting, they had to keep them off the wet ground, so they placed straw around each plant. When the berries grew, they landed right on the straw, which prevented them from sucking up the ground moisture and rotting. These berries became known as "strawberries". Kind of a fun little history of this yummy berry.
There are few things in this life that I enjoy more than good company and wonderful food. When you combine the two for our first Iron Chef: Strawberry Night--it's serious magic. With nearly 30 sisters in attendance, we had an amazing group of chefs and a huge table full of marvelous morsels . I ate so much that I've stored up enough for the winter!

Also--for those you who weren't able to make it--we missed you. But never fear--our next Iron Chef night will be held at 6pm on July 17th at the Willowbrook Clubhouse and the secret ingredient is CHEESE. Stop everything & mark your calendars NOW. You won't want to miss it!

A big thank you to everyone who made the night such a success. A double dose of gratitude goes to our fearless group leader, Rachel!

I am attaching the recipes we have gathered thus far. There were a few that we weren't sure who "created" them. If you are the chef of one of the recipes with a ?--please let us know. We want to give credit where culinary credit is due. We will add more photos when they become available.

Strawberry Salsa by Rachel

1 16-oz tub Condie’s Fresh Mild Salsa
2 16-oz tubs fresh strawberries, hulled and chopped
1 15 ½-oz bag Tostito’s Scoops corn chips
Mix together salsa and strawberries. Refrigerate 30 minutes. Spoon into corn chips.

Strawberry Napoleons by Camille

16 oz. of strawberries
1 package won ton wrappers
enough vegetable oil to fill a shallow pan 1/4" high
1/2 cup sugar for sprinkling

1 pint heavy whipping cream
1/4 cup sugar
1 tsp. vanilla

Heat the oil on medium high heat until small bubbles form around the end of a wooden spoon when dipped in the oil. Fry won ton wrappers individually for 10 seconds on each side or until golden brown. Remove from oil and sprinkle with sugar immediately. Allow to cool on paper towels.

Beat cream, sugar and vanilla at high speed of an electric mixer until stiff peaks form.

Wash and slice the strawberries.

Assemble Napoleons in repeating layers: Won ton, cream, berries. Won ton, cream, berries. Won ton, cream, berries.Strawberry JELLO Cake by Mary Alice

1 Yellow cake mix
1-3 oz package strawberry JELLO
1 small tub Cool Whip
8-10 oz frozen strawberries

Bake cake as directed. Allow to cool. Poke with a fork all over. Make JELLO mix and pour over cake while JELLO is in liquid form. Mix cool whip and strawberries together. Spread over the top of cake. Cool/chill in refrigerator for at least 3 hours. Store leftovers in refrigerator.

Luscious Slush Punch by Kelly

2 ½ cups white sugar
6 cups water
2 (3-oz) pkgs strawberry flavored gelatin mix
1 (46 fluid oz) can pineapple juice
2/3 cup lemon juice
1 qt orange juice
2 (2-liter) bottles lemon-lime flavored carbonated beverage

In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place the frozen contents of one container in a punch bowl and stir in 1 bottle of lemon-lime soda until slushy.


Big Strawberry Cup Cake by Emily

Duncan Hines strawberry cake mix
Butter, cream cheese and powdered sugar frosting (pink food coloring)


Strawberry Cheesecake by ?

Crust:

1 ½ cup graham crackers crushed
¼ cup sugar
¼ cup butter, melted

Mix together, press into pan (big pie pan, cheesecake pan or 9x9). Bake at 325 degrees for 10 minutes. Cool completely.

Filling:

1 envelope unflavored gelatin
¼ cup cold water
1 pkg cream cheese
½ cup sugar
10 oz pkg frozen, sugared strawberries (thawed), sliced
8 oz Cool Whip
Milk

Mix water and gelatin, stir over low heat until dissolved. Set aside.

Mix cream cheese and sugar. Set aside.

Drain strawberries, saving liquid. Add milk to liquid to equal 1 cup.

Add gelatin mixture and strawberry liquid to cream cheese mixture and blend.

Chill mixture until slightly thickened, fold in Cool Whip and strawberries. Pour over crust, refrigerate.


Luscious Strawberry Dessert by Michelle


2 Betty Crocker sugar cookie mixes.

Mix together as directed. Press into the bottom of a large cookie sheet pan.

Bake for 18-20 minutes until golden brown. Let cool completely.

2- 8oz packages of cream cheese.
1 cup sugar
1- regular size Cool whip

Beat together until smooth. Spread over the top of cooled cookie sheet. Refrigerate until ready to serve.

Cut into bars and serve with strawberry glaze and fresh strawberries.


Double Berry Trifle by Tiffany

½ (10 oz) angel food cake
1 (3.4 oz) pkg vanilla instant pudding mix
1 cup milk
1 cup sour cream
1 cup sliced fresh strawberries
1 cup fresh raspberries
8 oz whipped topping

Cut cake into bite-size pieces.

Beat pudding mix with milk in medium bowl.

Fold sour cream into pudding mixture.

Combine berries in a separate bowl; toss lightly.

Reserve ½ cup mixed berries for topping.

Alternate layers of cake, pudding mixture, berries and whipped topping in a clear glass bowl (it’s all about presentation), ending with whipped topping.

Cover bowl loosely with plastic wrap.

Refrigerate until serving time. Top with reserved berries before serving.


Strawberry Onion Salad by Sandy

1 bunch of romaine lettuce washed and torn into pieces

1 pint of fresh strawberries, washed and sliced

1 small red onion thinly sliced

Toss romaine, strawberries, and onion in a salad bowl.

Dressing:

1 cup of salad dressing or mayonnaise

1/3 cup sugar

¼ cup milk

2 Tb cider vinegar

1 Tb poppy seeds

Mix dressing and pour over salad and toss lightly. Serve immediately. 6-8 servings.

Strawberry Swizzler by Janice

1 envelope Knox Unflavored Gelatin

¼ cup cold skim milk

¾ cup skim milk, heated to boiling

1 cup fresh or frozen strawberries

¼ cup sugar

1 tsp vanilla extract

1 ¼ cups ice cubes (about 8 to 10)

In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add strawberries, sugar and vanilla and process at high speed until blended. While processing, through feed cap, add ice cubes, 1 at a time; process at high speed until ice is melted. Serve immediately.

Makes 3 servings.


Strawberry-Mango Mesclun Salad by Kathy

½ cup sugar
¾ cup canola oil
1 tsp salt
¼ cup balsamic vinegar
8 cups mixed salad greens
2 cups sweetened dried cranberries
½ pound fresh strawberries, quartered
1 mango – peeled, seeded and cubed
1 cup slivered almonds

Place sugar, oil, salt and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix. In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, and mango. To serve, toss with dressing and sprinkle with almonds. 12 servings.


Strawberry Angel Food Cake by Lisa

1 round Angel Food cake
1 lb strawberries
1 large container Cool Whip

Turn cake over, so rough side is down. Cut about 1 inch slice off the top of the cake (don’t throw away).

Cut a “tunnel” all the way around the inside of the cake, leaving about ½ inch of cake on each side and bottom. Scoop out extra cake and break up into little pieces.

Chop strawberries very fine, and mix with about 2 to 3 cups of the Cool Whip, and the broken pieces of cake.

Fill the “tunnel” with the mixture, all the way full, and replace the top slice.

Chill in fridge. When ready to serve, frost with remaining Cool Whip, slice and serve.

Strawberry-Banana Muffins by Sarah

½ cup (1 stick) unsalted butter, melted
¾ cup light brown sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh or frozen blueberries or strawberries (cut into pieces)
2 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp salt

Preheat over to 350 degrees F. Position rack in center of oven. Line the muffin pan with paper liners or grease with butter or a vegetable spray. Set aside.

In a small saucepan melt the butter. Set aside.

In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.

In another large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Do not overmix or the blueberries will end up coloring the batter blue. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup about two-thirds full of batter, using two spoons or an ice cream scoop. Fill any unused muffin cups halfway with water to prevent warping of the pan and/or over browning of the muffins. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Makes 12 regular sized muffins.


Elegant Strawberry Chicken (from cooks.com) by Jill

2 tbsp. butter
2 lg. whole chicken breasts, cooked**, deboned, skinned, and cleaned
1/2 c. frozen strawberries, defrosted

*****I used fresh strawberries & fresh pears*****
4 pear halves
1 c. heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice

Heat butter in saute pan. When hot, add chicken** (my mom advised me to NOT pre-cook the chicken but put it in raw so that it'd soak up the flavors) and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat.

Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and fruit from pan; set aside.

Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.



Strawberry Muffins by Caroline

2 1/2 cups all purpose flour (I used fresh ground wheat flour)
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cup sliced fresh strawberries
1 cup lowfat buttermilk (I used one cup plain yogurt)
1/3 cup margarine, melted
1 1/4 teaspoon vanilla extract
1 egg, lightly beaten
2 egg whites, lightly beaten
cooking spray
1 1/2 tablespoons sugar

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir well. Add fresh sliced strawberries, stir well, and make a well in the center of the mixture.

Combine buttermilk, melted margarine, vanilla extract, egg and egg whites. Add to dry mixture stirring until just moistened.

Divide batter evenly among about 18 muffin cups sprayed oiled with cooking spray. Sprinkle 1 1/2 TBS sugar evenly over muffins.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on wire rack.


Strawberries and Cream Mousse by Doreen
Serves: 12
4 cups strawberries        
1/2 cup sugar                                               
1 cup whipped cream                                            
1 cup sour cream                                                
1/2 cup water                                                   
2 3-ounce packages strawberry jello                             
1 teaspoon vanilla extract                                      
1 teaspoon liquid strawberry flavor (optional)                  
Whipped cream Additional whipped cream, whipped                 
Reserve a few strawberries for garnish. Halve remaining berries and place in a large bowl. Stir in sugar; set aside. In a small mixer bowl at medium speed, beat 1 cup whipping cream until stiff peaks form. Fold in sour cream until blended; set aside.
In a small saucepan, pour water over gelatin. Stir over medium heat until gelatin is dissolved. Place in a blender container. Add strawberry mixture. Cover and blend at low speed 10 seconds or until smooth. Add vanilla and strawberry flavor. Cover and blend. 
Return mixture to large bowl. Whisk in whipped cream mixture until no white streaks remain. Spoon into a 2 1/2 -quart serving bowl. Chill at least 3 hours or until set.
Just before serving, garnish with whipped cream and reserved strawberries.

Get Moving. . .Yeah, You!

We miss some (okay--a lot of you) at our Get Moving groups on Tuesday & Thursday mornings. It's understandably early & on occasion cool. . .I'm tempted to stay in my bed, too! We thought you might enjoy a review of some exercise benefits.

Information from here!

Need motivation to exercise? Here are seven ways exercise can improve your life — starting today!

Want to feel better, have more energy and perhaps even live longer? Look no further than old-fashioned exercise.

The merits of exercise — from preventing chronic health conditions to boosting confidence and self-esteem — are hard to ignore. And the benefits are yours for the taking, regardless of age, sex or physical ability. Need more convincing? Check out seven specific ways exercise can improve your life.

1. Exercise improves your mood.

Need to blow off some steam after a stressful day? A workout at the gym or a brisk 30-minute walk can help you calm down.

Exercise stimulates various brain chemicals, which may leave you feeling happier and more relaxed than you were before you worked out. You'll also look better and feel better when you exercise regularly, which can boost your confidence and improve your self-esteem. Exercise even reduces feelings of depression and anxiety.

2. Exercise combats chronic diseases.

Worried about heart disease? Hoping to prevent osteoporosis? Regular exercise might be the ticket.

Regular exercise can help you prevent — or manage — high blood pressure. Your cholesterol will benefit, too. Regular exercise boosts high-density lipoprotein (HDL), or "good," cholesterol while decreasing low-density lipoprotein (LDL), or "bad," cholesterol. This one-two punch keeps your blood flowing smoothly by lowering the buildup of plaques in your arteries.

And there's more. Regular exercise can help you prevent type 2 diabetes, osteoporosis and certain types of cancer.

3. Exercise helps you manage your weight.

Want to drop those excess pounds? Trade some couch time for walking or other physical activities.

This one's a no-brainer. When you exercise, you burn calories. The more intensely you exercise, the more calories you burn — and the easier it is to keep your weight under control. You don't even need to set aside major chunks of time for working out. Take the stairs instead of the elevator. Walk during your lunch break. Do jumping jacks during commercials. Better yet, turn off the TV and take a brisk walk. Dedicated workouts are great, but activity you accumulate throughout the day helps you burn calories, too.

4. Exercise strengthens your heart and lungs.

Winded by grocery shopping or household chores? Don't throw in the towel. Regular exercise can leave you breathing easier.

Exercise delivers oxygen and nutrients to your tissues. In fact, regular exercise helps your entire cardiovascular system — the circulation of blood through your heart and blood vessels — work more efficiently. Big deal? You bet! When your heart and lungs work more efficiently, you'll have more energy to do the things you enjoy.

5. Exercise promotes better sleep.

Struggling to fall asleep? Or stay asleep? It might help to boost your physical activity during the day.

A good night's sleep can improve your concentration, productivity and mood. And, you guessed it, exercise is sometimes the key to better sleep. Regular exercise can help you fall asleep faster and deepen your sleep. The timing is up to you — but if you're having trouble sleeping, you might want to try late afternoon workouts. The natural dip in body temperature five to six hours after you exercise might help you fall asleep.

6. Exercise can put the spark back into your sex life.

Are you too tired to have sex? Or feeling too out of shape to enjoy physical intimacy? Exercise to the rescue.

Regular exercise can leave you feeling energized and looking better, which may have a positive effect on your sex life. But there's more to it than that. Exercise improves your circulation, which can lead to more satisfying sex. And men who exercise regularly are less likely to have problems with erectile dysfunction than are men who don't exercise, especially as they get older.

7. Exercise can be — gasp — fun!

Wondering what to do on a Saturday afternoon? Looking for an activity that suits the entire family? Get physical!

Exercise doesn't have to be drudgery. Take a ballroom dancing class. Check out a local climbing wall or hiking trail. Push your kids on the swings or climb with them on the jungle gym. Plan a neighborhood kickball or touch football game. Find an activity you enjoy, and go for it. If you get bored, try something new. If you're moving, it counts!

Are you convinced? Good. Start reaping the benefits of physical activity today!

Oh, and we're really FUN!

Wednesday, June 11, 2008

Unsolved Mysteries: Baking Powder


I really like to cook & I LOVE to bake. So, when I read in the RS newsletter on Sunday that baking powder can't be stored for long periods of time (as in food storage years), I was intrigued. So, here's the scoop (of baking powder that is).

-Don't keep baking powder for more than one year, as it loses its potency. To check whether your baking powder is still usable, add 1 teaspoon of it to 1/3 cup of hot tap water. The mixture should bubble vigorously.

-Substitute 1 tsp of baking powder by mixing 1/4 tsp. baking soda with 1/2 tsp. cream of tartar. Who knew? Our wow super-d-dooper emergency preparedness committee--that's who!

-If you're interested in learning more about baking powder--click here & you'll know more than you probably need/want to!

Tuesday, June 10, 2008

Rain or Shine--We're Playin'

The Grandview 1st Players will be meeting inside tomorrow IF this June weather refuses to cooperate with our outdoor fun! Playgroup will be held at the home of Caroline Shillig (1680 Woodland Drive, Bldg 7). If the sun is out, we will still plan on meeting tomorrow morning at Rotary Park 10-12.

Enrichment Reminder

Just a reminder that we will be having our first IRON Chef--Grandview 1st this Thursday evening from 7-8 pm at the Willowbrook Clubhouse. Please bring a strawberry dish & recipe to share! You won't want to miss it. We will be posting recipes shared here on the blog--so stay tuned.

LDS/Mormon Church Growth

This is the presentation mentioned in RS on Sunday. It's quite amazing.

Monday, June 9, 2008

Play Group

Play group begins this Wednesday at Rotary Park from 10-12! Pack up the stroller, maybe a little picnic, and your favorite kids so you can all enjoy a bit of summer.

We are so excited for this summer playgroup! Now I know that this time/day may conflict at times but please come! We can always reevaluate to make this work for everyone. Bring friends, family, and neighbors... THE MORE THE MERRIER! Even if you think your babies are too young COME anyway--it's just as much playtime for moms as it is for kids.

If you have questions, contact Caroline Shillig!

Peanut Butter Truffle Brownies

My good friend, Betty Crocker, e-mailed me this recipe today & I think I gained 10 pounds just looking at the photo. If you're looking for a little indulgence tonight. . .this is sure to do the trick.

Brownie Base
1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2cup butter, softened
1/2cup creamy peanut butter
2cups powdered sugar
2teaspoons milk
Topping
1cup semisweet chocolate chips
1/4cup butter
1.Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3.In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4.In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Nutrition Information

1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 105mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 19g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ward Temple Night

Don't forget that Wednesday is ward temple night. 6:20pm session at the Provo Temple. The temple will not look like this (snow infested) on Wednesday. I checked the weather channel! No winter parkas required.

For those of you interested in participating in the babysitting co-op for families with younger children on ward temple night, contact Tiffany Bishop.

Sunday, June 8, 2008

Let the Summer Games Begin

One of the girls I work with is always telling me about the families in her neighborhood playing outdoor games in the evenings (mostly in the summer--obviously). It sounds like so much fun! So, tonight after dinner--before everyone heads their separate ways or the TV is switched on, take a look at some fun family/neighborhood games to play. It might help make this summer a memorable one. Oh, and could someone call me so I know when the fun is going to start?

Friday, June 6, 2008

Chocolate Flowerpots

A few days ago while I was going through the morning paper, I noticed the Relish magazine insert & fell in love with these cute cakes. I love it when 2 of my loves collide (chocolate & flowers) to create a sweet little treat. For other recipes & fun ideas, visit the Relish Magazine website.
Ingredients
8 clean unglazed (very important) terra-cotta pots, 3 inches high and 3½ inches across at the top (6-ounce capacity)
Cooking spray
2 cups, plus 1 tablespoon, all-purpose flour
1½ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1½ cups boiling water
¾ cup unsweetened cocoa powder
¾ cup (1½ sticks) unsalted butter, softened
1¾ cups sugar
3 eggs
Chocolate Frosting, optional


Instructions
1. Preheat oven to 350F. Spray pots with cooking spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole.
2. Whisk together flour, baking soda, baking powder and salt in a medium bowl.
3. Stir together boiling water and cocoa in a small bowl.
4. Combine butter and sugar and beat with a mixer on medium speed until light and fluffy, 5 to 6 minutes, scraping the bowl once. Add eggs one at a time; beat well after each addition.
5. With mixer at low speed, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Scrape bowl occasionally. Batter will be thin.
6. Divide batter evenly among pots to about three-quarters full. Line a baking sheet with parchment paper. Place pots on baking sheet and bake 35 to 40 minutes, until cakes are springy to the touch and a toothpick inserted in the center comes out clean and dry. Transfer to wire racks and cool completely in the flowerpots. Frost the top of each with Chocolate Frosting, if desired. Serves 8.
Note: The cake batter fills two 8-inch layer cake pans, if you prefer. Bake the cake layers 30 to 35 minutes. Cool on wire racks and fill and frost as desired.

Recipe adapted from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek (© 2006. Published by Clarkson/Potter Publishers, a division of Random House, Inc.). Relish Cooking with Kids, June 2008.
Nutritional Information
Per serving (without frosting): 420 calories, 19g fat, 125mg chol., 7g prot., 59g carbs., 2g fiber, 350mg sodium.

Thursday, June 5, 2008

Looking for Something Yummy

If you can't decide what to have for dinner tonight, take a look at this blog--full of fun & easy recipes for dinner. Tasty.

Wednesday, June 4, 2008

Quilters Unite

Quilters, crafters, and want-to-bes (like yours truly) UNITE Thursday evening at the church 7pm to create, finish, and learn the fine art of quilting. Join in our project or bring your own.

Tuesday, June 3, 2008

One of my favorite talks last October General Conference was given by Elder Nelson. Take a few minutes this week to listen, watch, or read this sweet reminder.

Got Moving

Check out our super-selves! Introducing today's "GET MOVING" group. It's a beautiful morning here in Provo & we had a wonderful visit while we moved. A big thanks to Caroline for bringing her camera--she's so on top of things. Hope to see you all again on Thursday morning!

Monday, June 2, 2008

June Visiting Teaching Message

A link to this month's visiting teaching message for your serving pleasure.

Julie B. Beck, Relief Society general president:

“Women have distinct assignments given to them from before the foundation of the world. … We know that in the great premortal conflict we sided with our Savior, Jesus Christ, to preserve our potential to belong to eternal families. We know we are daughters of God, and we know what we are to do. … We believe in the formation of eternal families. … We know that the commandment to multiply and replenish the earth remains in force. … We have faith that with the Lord’s help we can be successful in rearing and teaching children. These are vital responsibilities in the plan of happiness, and when women embrace those roles with all their hearts, they are happy!”

(“What Latter-day Saint Women Do Best: Stand Strong and Immovable,” Liahona and Ensign, Nov. 2007, 110).

Book Club Meets Maisie Dobbs


Don't forget that Book Club is being held at the home of Marilyn Miles this Wednesday (June 4) at 8pm. We are reading

Maisie Dobbs
Created by Jacqueline Winspear

In her spawling, ambitious eponymously-titled historical novel, MAISIE DOBBS is a young working class girl in World War One-era England with a love of books and learning who originally works as a housemaid for social activist Lady Rowan Compton. Lady Compton takes the young girl under her wing, and rewards her with an education. But World War One interupts everyone's lives, and after a stint as a Voluntary Aid Detachment nurse, Maisie is hired by her Lady's good friend, Maurice Blanche, a rather well-known forensic scientist, philosopher and investigator who runs a private detective agency.

Her debut opens in early 1929, with Maisie just having opened her own Trade and Personal Investigations office in Bloomsbury, but much of the book flashes back to Maise's childhood. Not so much a mystery, then, as the story of a woman and her life and times (although there is a juicy little mystery in it, all about WWI vets and a possible cover-up by the British Army, and Maisie is a appealingly intuitive and compassionate detective), the book is getting all sorts of praise to its piercing and evocative treatment of the Great War and its tragic and sustained aftermath.

Jacqueline Winspear was born and raised in England and later worked in publishing and as a marketing communications consultant in the U.K. before emigrating to the United States. She now lives in California.

Sunday, June 1, 2008

On a Diet? Just Bag It--Let's Make Ice Cream

Looking for something fun to do tomorrow night for FHE? Combine the activity with the "treat." Your kids will love making there own ice cream & I guarantee you'll like eating it.
Ice Cream in 5 Minutes! This is what you'll need:
1 gallon-sized ziploc bag
1 quart-sized ziploc bag

milk
sugar

vanilla

salt

ice


Here's what you do:


In the 1 quart-sized bag, put: 1 cup milk , 1 Tablespoon sugar and 1/2 teaspoon vanilla

In the gallon-sized bag, put: 1/3 cup salt, 3/4 of the bag filled with ice cubes

Place the smaller bag inside the larger bag (make sure the seal is tight!).

Shake vigorously for 5 minutes. ENJOY!


(In case you're wondering....YES YES YES...this really works!)

Let's Get Moving

Camille is spearheading the Get Moving Group Revival. I just love her & her spice for life. Here is just a portion of her motivating announcement in today's newsletter. I thought we could all benefit from her enthusiasm. Join us Tuesday and Thursday mornings @ 6AM @ the church. How many times have you wanted to start exercising regularly, or getting up earlier, or meeting more people in our neighborhood? For the months of June, July & August, you have a support group to make it happen. We will start with a walking group and a running group. Call or e-mail Camille with questions or for encouragement. See you Tuesday morning!

With Iron Chef Flair

For those of you who missed Rachel's announcement today in R.S. introducing our new cooking group, it was so great. It was full of joy and genuine enthusiasm! It honestly made me wish we were Iron Cheffing this week--but alas, we have to wait until the 12th. I'm searching my favorite Strawberry Recipes right now. . .oh, what to make? You better get searching yourself. You won't want to miss all of those fun berry recipes.