Didn't Make It To The RS Activity This Month?

Here are some of the DIY Tips that we loved!  For a full handout, please see the table outside the RS room!

To Clean Glass and Windows:
2 tablespoons white vinegar
2 1/2 cups water
1/4 cup isopropyl rubbing alcohol

Home Made Powdered Laundry Soap

1   Fels-Naptha soap bar

1  Cup - Arm & Hammer Super Washing Soda*

½  Cup Borax
Grate soap or break into pieces and process in a food processor until powdered. Mix all ingredients. For light load, use 1 Tablespoon. For heavy or heavily soiled load, use 2 Tablespoons.

Yields: 3 Cups detergent. (Approx. 40 loads)

Home Made "Dryer Sheets"

1  Container of Name Brand Fabric Softener

4  Inexpensive sponges, cut in half

Pour entire container of softener into a 5 gallon bucket. Fill empty softener container with water twice. (2 parts water to 1 part softener) Add sponges to softener/water mixture. When ready to use wring out extra mixture from one sponge and add to the dryer as you would a dryer sheet.

Wondering What You Can Do With Your Garden As It Gets Colder??

Start preparing your soil for next spring! You may want to take a soil sample and mail it off to see what the extension service says that your piece of ground needs.  Some substances have to be applied now so they can work next year. You can also plant a winter garden of onion, lettuce, carrots etc now.

Thanks for that advice Desi!

Primary Program This Sunday!

Hi Everyone!  The primary program is this Sunday!  We are so excited to show you what we have been learning in primary so far this year, we know you will really enjoy it.  If you have a child that is participating in the program, please try to be a few minutes early so that we can get seated.  If you need a copy of your child's part, please contact someone in the primary presidency.  Thanks!

Any Old Lysol Wipe Containers Laying Around?? Try Using Them This Way!

Old Lysol wipe containers turn into grocery bag dispensers!  Click on the link to find out how! http://www.infarrantlycreative.net/2011/08/wipes-container-reuse-and-a-giveaway.html

From Emily's Kitchen... Slow Cooker Green Bean Casserole!

 

I love green bean casserole around the holidays, but I am usually running a little low on oven space :).  This is a really great casserole using your crock pot.  As an added bonus, it can be made a day or two before the holiday as well.  

Slow-Cooker Green Bean Casserole 

Servings: Serves 10 |

Ingredients:

• 1 cup canned fried onions
• 2 tablespoons salted butter
• 8 ounces baby bella mushrooms, cut into 1/4-inch-thick slices
• Salt and pepper
• 4 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• 1 1/4 cups heavy cream
• 2 pounds green beans, trimmed and cut into 1-inch pieces
• 2 slices hearty white sandwich bread, torn into pieces
• 2 tablespoons salted butter, melted
• 2 cups canned fried onions

Directions:

1. MAKE SAUCE Pulse canned fried onions in food processor until finely ground; set aside. Melt butter in large skillet over medium heat. Add mushrooms, ¾ teaspoon salt, and ½ teaspoon pepper and cook until mushrooms release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add flour and ground onions and cook until golden, about 1 minute. Stir in broth and cream and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is very thick and creamy, about 10 minutes.
2. SLOW-COOK Combine sauce and green beans in slow cooker. Cover and cook on low until beans are tender, 4 to 5 hours.
3. TOAST TOPPING Meanwhile, pulse bread and butter in food processor until coarsely ground. Toast bread crumbs and onions in clean skillet over medium-high heat until golden brown, 3 to 5 minutes. Top green beans with bread-crumb mixture. Serve.
MAKE AHEAD: Sauce and topping can be refrigerated in separate airtight containers for 2 days. To finish, microwave sauce, covered, for 1 minute before proceeding with step 2. Crisp bread-crumb mixture in skillet before topping beans.

Primary Program, October 23rd!

We are excited to announce that there will be a Primary program on October 23rd!  All of the primary children will receive their parts by this Sunday, please contact a member of the Primary presidency if you don't have one by then.  Please encourage your children to practice their parts!

From Emily's Kitchen... Pumpkin Chocolate Chip Cookies!

 

Everyone has a favorite pumpkin chocolate chip cookie recipe, this is ours :).  

To make forming the cookies easier, I use a 1 1/2 T cookie scoop (http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_1?ie=UTF8&qid=1317596485&sr=8-1).  

Cookie scoops are also nice to have when filling muffin tins, forming meatballs, or scooping out round pieces of watermelon. 

Pumpkin Cookies

Ingredients:

• ½ c butter softened
• 1 ½ c sugar
• 1 c pumpkin
• 1 egg
• 1 t vanilla
• 2 ½ c flour
• 1 t baking powder
• 1 t baking soda
• ½ t salt
• 2 t cinnamon
• 1 1/2 c Chocolate chips

Directions:

Cream butter and sugar. Add pumpkin, egg, and vanilla. Beat until creamy. Mix in dry ingredients. Drop by spoonful on greased cookie sheet. Bake for about 15 minutes at 350.