Tuesday, January 26, 2010

Get to Know Arlene Pixley!

Arlene just joined our wintry wonderland after leaving the California sunshine behind. She says the transition hasn't been quite as difficult as she thought it would be because, "The people here are so nice" (and of course we couldn't agree more!).

She has four children (three of whom are living), and enjoys spending time with family. She also loves doing family history work and can't wait to get a few pointers from our resident experts, Liisa Smith and Chris Leishman (Yes. That was indeed a plug!). Arlene also enjoys reading, writing, and listening to news programs (You thought I was going to say arithmetic, didn't you? I like to keep you on your toes!). She also loves chocolate, but likes to stay fit, so she compromises by letting herself have dark chocolate occasionally. Arlene has lived in California, Utah, and Connecticut, but feels very much at home in Idaho.

Of her twelve grandchildren, three of them are going to BYU-Idaho, so Arlene thought she'd like to be close enough to see them on a regular basis. (Now there's a loving, attentive grandma!) She's living in the Budge's basement and will move into their apartment in April--she has been a long-time friend of Alain's and Donna's and we're so glad to have the chance to become her friends as well! WELCOME TO THE WARD, ARLENE!
Thinking INSIDE the BOX at Kid-Richment and Having a BALL!

It makes you want to come to Kid-Richment just for the GOODIES, doesn't it? You could eat these two up!
The kids enjoyed round, ball-shaped pizza, cheesesticks, carrots and fishy crackers, while the Moms enjoyed just having a chance to let their kids run around so we could relax for five seconds and talk to each other. (And OH the stories we call tell, right Lindsey?)
Thanks to Janeese for doing all of the leg-work, the Moms for coming, and the kids for being so squishy and huggable and cute!!!

Saturday, January 16, 2010

Sunday, January 10, 2010

FIESTA Recipes!

THANK YOU for signing up to bring food items to our FIESTA SERVICE AUCTION!! Please bring your items in a nice, covered serving dish (foil or plastic wrap is fine) and put them on the food table when you get there that night! GRACIAS!!

Here are the recipes you will need if you signed up for one of these items:

Fiesta Chicken

5-6 Chicken Breasts

1 can enchilada sauce

1 can diced green chilis

1 can tomato soup

1 diced red onion

2 T lime juice

2 t garlic salt

2 t cumin

2 t cilantro flakes or 2 T fresh cilantro

1 package taco seasoning

Add all ingredients to crock pot and cook on low for 6-8 hours. Shred chicken and serve out of warm crock pot. (If you’ve used frozen chicken, you may need to remove some of the liquid before shredding.) Serve on tortillas with rice, black beans, cheese, sour creams, and Mexican rice.

Creamy Mexican Dressing

2 cups mayonaisse

2 cups sour cream

10 sprigs of cilantro

3 tomatillos from can

2 green onions (washed and chopped)

2 cloves of garlic

1 jalapeno pepper (seeds and all)

juice of 1 lime

1 or 2 tsp. of salt (depends on how much salt you like)

Place all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.

Fiesta Black Beans

1 can black beans, rinsed and drained

1/3 cup tomato juice (or 1/8 cup tomato sauce, plus a little water)

2 cloves garlic, minced

1 teaspoon ground cumin

2 tablespoons olive oil

1 1/2 teaspoon salt

2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through (if too thick, you can add a little water). Just before serving stir in the cilantro.

Fruit Salsa

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Cinnamon Chips

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

Preheat oven to 350.

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.