Women's Self Defense Workshop (Free)

What: Tigress Women's Self Defense offers free classes every Saturday!

When: Saturday October 4th 7-8 PM

Where: Provo ATA Martial Arts - 1136 East 930 South #9 Provo, UT 84606

Cost: FREE!!

Who: All women 16 years and older - these classes are also appropriate for pregnant women!

Read more about it and register for the class by clicking on the link below:

Tigress Women's Self Defense

Take your friends and family members!

Old-fashioned Chicken N' Biscuits

Happy Friday! I don't know about everyone else, but by Friday, I'm tired and the last thing I want to do is cook, not to mention it's the end of the month and lets just say meals get a little interesting on the last week. This recipe is quick easy, has plenty of veggies and doesn't use many ingredients (assuming you have spices, chicken and veggies on hand). There are so many ways to make this super easy and change it up. I tend to cook a lot of chicken and then shred and freeze it which made this a breeze, I also wasn't in the mood to make the homemade biscuits and I had some Bisquick on hand which made this a 30 minute meal and who doesn't love that :)  Hope you enjoy! My pic wouldn't post, I know it's always better with a photo sorry!

Old-fashioned Chicken N' Biscuits

Ingredients:

1 medium onion, chopped

2 T canola oil

1/4 cup flour

1/2 tsp dried basil

1/2 tsp dried thyme

1/4 tsp pepper

2 and 1/2 cups milk

1 T Worcestershire sauce

1 package (16 oz) frozen mixed vegetables

2 cups cubed cooked chicken

2 T grated Parmesan cheese (I don't always have this because it's pricey, you can use whatever you have and it will be just as good)

(I don't think this makes enough biscuit for the sauce so I usually 1 and a half or double it but thats just preference)

Biscuits

1 cup flour

1 T sugar

1 and 1/2 tsp baking powder

1/4 tsp salt

1/3 cup milk

3 T canola oil

1 T minced parsley (I never have that on hand so I always use dried)

Directions

In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth,. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low.

Meanwhile, in a large bowl, combine the flour, sugar baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined.

Transfer hot chicken mixture to a greased 2 and 1/2 quart baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. 

Bake uncovered at 375 degrees for 30-40 minutes or until biscuits are lightly browned.

Yield 8 servings ( I like leftovers but you can half everything if you don't)

Free Rooftop Concert Oct 3rd

Love music? Love going to concerts? Love doing really cool things for free? This is the event for you!

Next Friday (Oct 3rd) will be Provo's last rooftop concert of the year! They're doing a special 5-year Anniversary Concert and all of it is within walking distance of our ward boundaries.  And guess what? It's Free!

If you're interested, check out their home page at: http://www.rooftopconcertseries.com/2014-rooftop-concert-lineup/

"You never know how much good you do"

For those of you having a hard time, I encourage each of you to watch this Mormon Message. Even if you aren't having a hard time, think of someone who could use this and pass it on. It is absolutely fantastic!

You Never Know

Kraft Nutter Butter Frozen Peanut Butter Pie

For all you peanut butter lovers out there, this one is for you!

Prep: 15 min.
Ready in: 4 hr. 45 min.

Ingredients:

24 Nutter Butter Peanut Butter Sandwich Cookies, crushed
5 tablespoons butter, melted
1 (8 ounce) package Philadelphia Cream Cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 tablespoon vanilla
1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided in half

Directions:

1. Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
2. Beat cream cheese, peanut butter, sugar, and vanilla with mixer until blended. Stir in 1-1/2 cups Cool Whip; spoon into crust
3. Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining Cool Whip.
4. All done! Drizzle some chocolate on it for a real treat!

Local Clean Comedy Open Mic!

Hey! Are you looking for something to do  with your honey that's cheap? Every Thursday from now till March they have an open mic for comedians at 7. Admission is 3 dollars, and the acts are all clean. The event is located at the Covey Center for the Arts. If you find yourself board on a Thursday night this is the place to be.

Enjoy!

Click on the link for more details.http://www.utahvalley.com/events/details.aspx?ID=4605

Stake Conference This Sunday!

This Sunday we had a wonderful Stake Conference with some amazing speakers! Elder Richard G Scott spoke again on the three ways we can receive answers from heaven:

    1. God can say yes or give us peace about our decision.
    2. God can say no
    3. God can withhold any answer so that we can we can exercise our agency and choose for ourselves.

This is a topic he has spoken about before and it's a pretty incredible talk! If you missed conference, here's a link to the talk he originally gave back in 1989.  It's not exactly the same from this Sunday, but it's such an important message, no wonder he speaks of it often!

"Learning to Recognize Answers to Prayer" by Elder Richard G. Scott :

https://www.lds.org/general-conference/1989/10/learning-to-recognize-answers-to-prayer?lang=eng

Inspirational

Fun Stuff

Spotlights

Relief Society Lessons

Recipes

Luscious Blueberry Muffins

We've been in the process of getting the Relief Society blog up and running and I thought what better way to start than with a fun recipe! For those of you that were at the activity a few weeks back, these muffins were part of the refreshments we had after. Quite a few people asked for the recipe so here it is! This recipe is pretty versatile, I prefer to make it with whole wheat flour instead of white, but you can do all white or half and half and I've found them all to be just as good. Also, you can omit the step of cooking half the blueberries and just put them all in if you're short on time. I've baked these with fresh and frozen and both were great. Enjoy!

Luscious Blueberry Muffins

INGREDIENTS

Lemon-Sugar Topping:
• 1/3 cup sugar
• zest from one lemon
Muffins:
• 2 cups frozen blueberries (or 2 cups fresh)
• 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons butter, melted and cooled slightly
• 1/4 cup oil (vegetable or canola)
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. For the topping, stir together sugar and lemon zest in a small bowl and set aside.
2. For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
3. Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
4. Using ice cream scoop or large spoon, fill the muffin cups until they are about 3/4 full. Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
5. Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Yield 12-16 Muffins

Recipe and Picture taken from Melskitchencafe.com

Lani Baker