Primary is in charge of this activity and it's going to be a fun one- we just set up this morning. Our ward congregation is going to enjoy an ice cream buffet followed by a service project. For the service project, in the RS room we've set up a cookie/candy buffet with cellophane bags and gift tags so we can assemble goodie bags for friends and neighbors. There are enough bags so that 100 can be distributed after the activity. All we need to do before the activity is put toppings into glass pedestal dishes that we made for the last ward activity we hosted and set of the ice cream, warmed Nutella and whipped cream. I am hoping for a good turn out!
(I made 100 paper flowers using Martha Stewart kits I found 80% off on clearance at Michael's. That find was meant to be!)
My teenager said I don't serve enough beef so I made this for dinner. It turned out to be super flavorful and versatile. We used the beef for sandwiches the first night then my daughter made some nachos grande that looked amazing. The beef would also make a great filling for fajitas or red enchiladas (have you tried Trader Joe's bottled enchilada sauce? So good!).
tender, yummy beef (pass the peas, please)
1 1/2 pounds beef bottom round roast pre-sliced ("carne asada" style)
1 envelope dry onion soup mix
1 onion, sliced into rings
1 green bell pepper, sliced into rings
1 cup water
whatever you need to make sandwiches, nachos, fajitas, etc.
Spray slow cooker with nonstick spray. Put the sliced meat into the slow cooker with the onion soup mix, onion and pepper rings. Pour a cup of water over the top. Cook on low 6-8 hours. Remove meat, onions and peppers with a slotted spoon and serve it as you wish.
This is a really nice feel-good soup. I doubled the recipe so I could take some to a friend...which I realize is risky when making a new recipe but I figured this one would be good. I grabbed a few new cookbooks at the library last night and this is the first of several new recipes I'd like to try.
chicken alfredo soup (adapted from BH&G New Cook Book, 16th edition)
3 chicken breasts, cut into small pieces
4 boneless, skinless chicken thighs, cut into small pieces
2 cups shredded carrots
2 cups chopped celery
1 onion, chopped
4 cups chicken broth
2 jars light Alfredo sauce
1 envelope vegetable soup mix (I used Knorr Spring Vegetable Recipe Mix)
2 cups cooked broken whole wheat spaghetti
In a dutch oven, cook chicken with carrots, celery and onion. When chicken is no longer pink, add broth, alfredo sauce and vegetable soup mix. Add spaghetti. Simmer covered for 15 minutes.
