Individual Worth
"Remember the worth of souls is great in the sight of God" (D&C 18:10)

Monday, July 19, 2010

This week 7-21-10 is the combined YM/YW and we will be going on a hike around the Bountiful Temple with a treat afterward. Remember to wear tennis shoes and meet at the church at 6:30pm. See you there!

Sunday, July 11, 2010

Welcome to July! The value this month is Individual Worth, which is represented by the color Red. We encourage the girls to continue working on personal progress and to focus on the Individual Worth project and experiences if they have not already done so. The activities for this month are....
7 - Camp certification
14 - Camp certification and quilt squares
16-17 - stake daddy-daughter campout
21 - YM/YW hike around Bountiful Temple
28-31 - Girls Camp!

This week, July 14, we will be meeting at the church for opening exercises, then walking to Sis. Bastian's house for our activity.

Sunday, June 27, 2010

Our water activity was so much fun last week! Thank you to all those that helped and participated! For the next few weeks we are going to be focused on girls camp. This week, 6-30-10, we will be doing quilt squares (camp quilt) and planning fun activities to do at camp. There is no need to bring anything but yourselves this week! See you there!

Have you turned in your Trek papers yet? Get them to Caralyn Watkins A.S.A.P.

Tuesday, June 22, 2010

6/23/10 - This week we will be playing fun games with water! The activity is combined with young men. Remember to wear clothes that can get wet and bring a towel to use in water volleyball. Meet at the church at 6:30pm for opening exercises. See you there!

Remember girls camp is July 28-31 and Trek is Aug. 4-6 (ages 14+). Have you turned in your trek permission slips to Caralyn Watkins yet?

Sunday, June 13, 2010

Activity for 6/16/10

This week we will be doing a Fathers Day activity and making ties for our fathers! shh! Please meet at the church at 6:30 pm on Wednesday. See you there!

The recipes shared last week.....

For those of you who were there and those who weren't, here are the recipes from last week!

Chocolate “Eclair” Dessert-submitted by Caralyn & Alyson Watkins

1 small pkg. instant chocolate pudding
1 small pkg. instant french vanilla pudding
3 ½ cups milk
2 pkgs graham crackers
16 oz cool whip
Layer bottom of 13x9 pan with grahams. Mix ½ of milk (1 3/4 cup) with vanilla pudding. Stir in 1/3 (5 oz) cool whip. Pour over grahams. Put new layer of grahams. Mix last ½ of milk (1 3/4 cup) with chocolate pudding. Stir in 1/3 (5 oz) cool whip. Pour over grahams. Put new layer of grahams. Top with last 1/3 (5 oz) cool hip. Chill in fridge for 1 hour at least.

No Bake Chocolate Oatmeal Cookies-submitted by Breeanna Healy

2 cups sugar
1/3 cup cocoa
½ cup milk
½ cup peanut butter, smooth
3 cups oatmeal, uncooked
1 cube butter
1 ½ tsp vanilla
In saucepan, melt butter. Add sugar, milk, and cocoa.
Bring to boil for 1 minute. Remove from heat. Add peanut butter. Stir well. Add vanilla and oatmeal. Stir well.
Spoon mixture onto wax paper. Let it cool for 20-30 minutes. Enjoy!

Pasta Salad-submitted by Rebecca Nolan

1 pkg Italian dressing
2 cups pasta
1 (16 oz) pkg frozen mixed vegetables
8 oz cooked chicken, turkey, ham or combination
1 Tbsp. parmesan cheese
onion, green peppers, pimentos (if desired)
Prepare salad dressing according to directions. Cook past as per package directions. Rinse with cold water. Run cold water over frozen vegetables. Combine pasta, vegetables, chicken and cheese. Toss with salad dressing. Chill. Serve over lettuce leaf.

Frog Eye Salad-submitted by Madison DeCow

1 cup milk
1 pkg (6 oz) vanilla pudding instant
Mix together and set aside in fridge.
1 can pineapple
2 cans mandarin oranges
½ box cooked pasta
Mix and fold in 1 tub of whipped topping. Add 2 cups miniature marshmallows. Chill until ready to eat.

Real Welsh Scones-submitted by Amanda Nybo
(Makes 16 scones)

2 1/4 cup all-purpose flour
1/3 cup sugar
1 Tbsp. baking powder
1 tsp cream of tartar
½ tsp salt
8 Tbsp. (1 stick) cold unsalted butter, cut into 12 pieces
1 large egg
½ cup milk
1 cookie sheet or jelly-roll pan lined with parchment or foil

1. Preheat oven to 450 degrees.
2. Mix together the flour, sugar, baking powder, cream of tartar, and salt in the bowl of a food processor fitted with the metal blade. Add the butter and pulse until the mixture is mealy but dry and powdery.
3. Move mixture to a glass bowl.
4. Quickly whisk the egg and milk together and use a fork to toss the egg mixture into the flour mixture. Mix until it is evenly moistened.
5. Gently knead the dough 3-4 times. Divide the dough in half and press and pat each into a disk about 6 inches in diameter.
6. Use a floured bench scraper or knife to mark each disk of dough into 8 wedges. Press straight down, and cutting no further than halfway into the dough disk.
7. Bake the scones until they are very deep golden and firm 12-15 minutes.
8. Slide each disk of baked scone onto a platter and use a knife to cut them completely along the marked wedges.

-Sprinkle cinnamon and sugar over wedges before baking
-You can add raisin or currents to the dry mixture

Mashed Potato Salad-submitted by Katie Poland

3 cooked potatoes
3 hard-boiled eggs
1 chopped dill pickle
1/4 cup chopped onion
1/3 cup salad dressing (or mayo)
2 tsp mustard
salt and pepper

Boil potatoes in salted water until tender. Peel and let cool. Mix salad dressing, mustard, salt, pepper, pickles, and onions together. Peel and chop 2 eggs. Grate potatoes. Stir in grated potatoes and chopped eggs. Slice remaining egg and place on salad. Sprinkle with paprika.

Chocolate Sandwich Cookies-submitted by Katie Poland

½ box devil’s food cake
1 egg
6 Tbsp. butter

Combine ingredients. Drop spoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 minutes. They will not look done but remove from oven and let cool. Ice bottom of one cookie generously with creamy filling. Place bottom side of another cookie on frosting like a sandwich.

Creamy filling: Soften 1 Tbsp. butter and 2 oz. cream cheese. Cream together with 2/3 cup powdered sugar.

Sunday, June 6, 2010

Girls Camp is July 28-31, 2010 and Trek is August 4-6, 2010 (age 14-18)!