Card Exchange is back! It will be held Tuesday, October 20th. Bring twelve cards.
Welcome Sisters
Welcome to the Willows Ward Enrichment Blog! We started this blog to reach out to all of our fabulous sisters. We will have all of our mini-enrichment interest group announcements. We have some groups that don't cost a thing and then a couple that you like the canning and craft night that you will beed to sign up and pay for. Please remember that we don't have any budget for our mini-enrichment groups and are trying to catch everybody's hobbies. If any sisters have information that you would like us to post email us at willowswardenrich@hotmail.com.
We will also be adding any sisters that have a blog and are comfortable adding your name so that we can start putting names with faces. Just email us and we will link you up.
We will also be adding any sisters that have a blog and are comfortable adding your name so that we can start putting names with faces. Just email us and we will link you up.
The Church Website
Charity Never Faileth
RUNNING GROUP
Every Wednesday at 7:30 p.m. Meet at Whitney Olsen's house if you would like to join!
Address: 1705 E Dragonfly
Phone Number 801-709-3141
E-mail whitmcspit@gmail.com
**Times will most likely change when it gets colder**
Address: 1705 E Dragonfly
Phone Number 801-709-3141
E-mail whitmcspit@gmail.com
**Times will most likely change when it gets colder**
The Walking Group- Mon, Wed and Fridays
Meet at the swings on Ridgefield Road at 9 am
Park Play Group
Every Tuesday at 10 am
Recipes from the Tasting Table
Black Bean Salsa
Add all of the following ingredients together in a large bowl and refrigerate until ready to serve. Serve with tortilla chips.
1 can black beans, 1 can black-eyed peas, 2 cans corn, 4 roma tomatoes (chopped), 1 bunch green onions (chopped), 1 green pepper (chopped), 1/2 bunch cilantro (chopped), and 1 small bottle fat free Italian dressing.
Place pork roast in crock pot with 1 cup water. Cook several hours until tender. Shred with 2 forks. Season to taste with approximately: 1 tsp. garlic salt, 1/4 cup BBQ sauce, 1/2 cup sugar, 3/4 cup ketchup. Serve on buns.
Poppy Seed Chicken
Preheat oven to 350 degrees F. Cook 6 chicken breasts, and cut into bite size pieces. Spread in a 9x13 pan. In a medium bowl, mix 1 cup butter (softened), 2 cans cream of chicken soup, and 12 oz. sour cream. Spread this mixture in the pan over the chicken. In a separate bowl, mix 1/2 cup melted butter with 2 packages (out of the 4 in the box) of crushed Ritz crackers. Sprinkle this in the pan on top of the other ingredients. Sprinkle poppy seeds on top. Bake for 30 minutes. Serve over rice. Serves 10 people.
Broccoli Chicken Casserole
Preheat oven to 350 degrees F. Cook 6 chicken breasts halves, and then cut into bite size pieces. Boil 2 heads fresh broccoli, and cut into bite size pieces. Place the chicken and broccoli into a greased 9x13 pan. In a medium saucepan, combine 3 cans cream of chicken soup, 1 cup mayonnaise, 1 tsp. curry powder, and 3 Tbsps. lemon juice. Bring to a boil over low heat, stirring constantly. Then pour over mixture in pan. Top with 8 oz. shredded cheddar cheese. Bake for about 20 minutes. Serves 8 people.
Strawberry Whipped Sensation
Line 8x4 loaf pan with foil. Mash 2 cups strawberries in a large bowl. Stir in 1 can sweetened condensed milk, 1/4 cup lemon juice, and 2 cups cool whip. Pour into pan Top with combined 1 Tbsp. melted butter and 8 Oreos, finely chopped. Press into mixture. Cover. Freeze at least 6 hours. To serve, invert dessert onto plate and remove foil. Can frost with cool whip and add sliced strawberries on top if desired. Serves 12 people.
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