Upcoming Lessons for Relief Society
12-Feb Tay Jaques - Lifted up on the Cross - Elder Jeffrey Holland
26-Feb Shanea Graham - Drawing Closer to the Savior - Elder Neil Andersen
12-Mar Amber Hilton - Be True to God and His Work - Elder Quentin Cook
26-Mar Heather Peterson - Beauty for Ashes The Healing Power of Forgivness - Sister Kristen Yee
9-Apr Tay Jaques - Are you Still Willing Elder Kevin Pearson
March RS Activity - details coming soon
RS Activity Recipies
1 cup cottage cheese
8 large eggs
1/4 teaspoon salt, I use coarse, kosher salt
Pinch of black pepper, I use coarsely ground black pepper
1/4 to 1/2 cup crumbled feta cheese (see note)
1/2 cup chopped spinach, more or less
1/2 cup chopped bell pepper, more or less
1/2 cup chopped ham or other cooked meat of choice, more or less (optional)
Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that's normal. They'll settle as they cool. After removing the pan from the oven, let the muffins cool for a few minutes before taking them out of the pan. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.
Baked French Toast
1 loaf of bread (I used Grandma Sycamores)
Cut bread into small cubes and put in a 9x13 greased pan.
Cut a cube of cream cheese into small cubes and put on the top.
Cinnamon toast- I sprinkled cinnamon on the bread and kind of tossed the bread in it.
Raspberry toast- I just threw some raspberries on the top
2 cups of milk (I used a combination of whole milk, heavy cream, and vanilla coffee creamer)
4 T. Melted butter
2/3 c brown sugar
1 t. Vanilla
1/2 t. Salt
Mix together well and pour on top of bread. Cover. Refrigerate for 4-5 hours or overnight. (We overnighted the ones for the party)
*Take out of the fridge an hour before you want to bake it.
Bake at 350 for 30-40 minutes covered, then 15-20 uncovered. Make sure the top of middle aren’t soggy!
1 cube butter
1 cup sugar
1/2 cup buttermilk (I also use heavy cream or whole milk and it’s still delicious)
Bring to a boil for one minute
Take off the heat and add
1/2 t vanilla
1/2 t baking soda