March Newsletter

March Birthdays!
8th – Amanda Fread
9th – Houshe Kiatoukaysy
12th – Kristy Klein
17th – Fonda Barkofske
21st – Leslie Taylor
26th – Sareah Jones

Visiting Teaching Message:
Pick an article from the March Ensign to Share that meets the needs of your sisters:
Link to March Ensign
Report your Visiting Teaching to Emily Ravsten: ravsten@msn.com or 303-255-9089

Lesson Schedule:
March 2 – Presidency Message
March 9 – Lesson #5, Repentance
March 16 – Lesson #6, The Mission of John the Baptist
March 23 – Page 33, Teachings for Our Time

Upcoming Events:
March 23 – Easter Sunday

Enrichment News:
March 18th – Enrichment Meeting:
“Birthday Wishes!” The Relief Society Birthday! Dinner, Mini-Classes, Crafts, and Celebration. Please see the sign up table in the west foyer. All money is due by March 8 (there are also classes available at no charge). Please give money to Amy Busch or Lisa Thornton.
Small Group Activities for March:
· March 11th at 9 am – Enrichment Temple Group. This group will meet the Second Tuesday of every month at the home of Racquel Reniker at 9 am, to make it to the 10 am Session.
· March 28th at 7:30 pm – Scrapbooking/Cardmaking Group at the home of Emily Ravsten.
· Other Activities/Groups Coming: Fitness, Park Days, Girls Night Out, and more!
· Check out our new blog for announcements, information, and our recipe exchanges! http://www.cherrywoodsisters.blogspot.com/

Desserts

Cream Cheese Filled Pumpkin Roll

• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup canned 100% pumpkin
• 1 cup 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

Instructions: Beat the first three ingredients together for three minutes, add the next three ingredients. Mix well. Spread batter into a 10x15 inch jelly roll pan or cookie sheet with sides greased and pan lined with wax paper or parchment paper. Bake at 376 degrees for 13-15 minutes. Let cool for 1 minute.

Sprinkle dampened tea towel (not terry cloth) with confectioners sugar, put cake on top of sugar and peel off wax paper and roll up. Let cool in refrigerator.

Make Filling:

• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons unsalted butter or margarine, softened at room temperature
• 8 oz package of cream cheese softened

Beat all together and mix well. Unroll cooled cake. Spread with filling. Roll back up and refrigerate.

Before serving, bring pumpkin roll to room temperature and dust with confectioners sugar. Cut into 1 1/2 inch slices.

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Pumpkin Chocolate Chip Cookies

• 1 cup shortening
• 1 egg
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup pumpkin
• 1 teaspoon baking powder
• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips

Blend together first five ingredients. Sift together remaining ingredients. Add dry ingredients to moist. Fold in chocolate chips. Drop by big spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes at 375 degrees. Frost with icing.

Icing:

• 3 tablespoons melted butter
• 3 tablespoons milk
• 1/2 cup brown sugar
• powdered sugar

Boil icing ingredients for 2 minutes Then add enough powdered sugar to spread easily

30 Minute Meal Recipes

Oriental Chicken Salad

Toss together the following:

• 2 cups cooked chicken, diced
• 4 cups shredded cabbage
• 1pkg chicken ramen noodles, cooked and cut up
• 4 green onions, sliced
• 1/2 cup sunflower seeds

Dressing:

• 1/4 cup vinegar
• 1/4 cup oil
• 2 tablespoons sugar
• flavor packet from the ramen noodles.

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Wanton Salad (From the kitchen of Lisa Thornton)

• Lettuce (bag of salad greens)
• 3 or 4 chicken breast or 1 rotisserie chicken
• 1 can water chestnuts
• 2 or 3 green onions, chopped
• 3 tablespoons of sesame seeds
• 1/2 package of wantons

Dressing:

• 6 tablespoons of sugar
• 3 teaspoons of salt
• 1/2 cup oil
• 6 teaspoons of rice vinegar

Mix Lettuce, chicken, water chestnuts, onions, and sesame seeds in big bowl. Fry wantons. Mix dressing. Add wantons and dressing to salad right before serving.

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Taco Bake (From the kitchen of Deedie Capps)

• 2 lbs ground beef
• frozen potatoes
• powdered garlic
• red chili sauce
• green chili sauce
• tortilla chips
• grated cheddar cheese

In a large skillet brown ground beef, add garlic to taste and cook until done. Boil potatoes in a separate pan until done. Add potatoes, red and green chili to meat. In a large baking dish crumble tortilla chips on the bottom and then pour mixture over the chips. Add grated cheddar cheese on top and bake at 350 degrees until the cheese melts and mixture bubbles. *You can substitute pinto beans or corn in place of the potatoes.

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Coronado Chicken Casserole

• 1 can tomato sauce (8 oz)
• 1/2 cup chicken broth
• 1 cup chopped onion
• 1 can diced green chilis
• 1 1/4 teaspoons of salt
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 2 cups cooked, cubed chicken
• 1 cup sour cream
• 2 cups grated cheese
• 1 1/2 cup cruched tortilla chips

Combine tomato sauce, broth, onions, green chilis, and seasonings ina 1 quart casserole dish. Cook on high in microwave for 10 minutes or until it boils. Stir in chicken. Set aside. Mix rice and sour cream in shallow 2 pint microwavable dish. Sprinkle with 1 cup cheese. Then pour on sauce, then 1 cup cheese, then tortilla chips. Cook on high, uncovered, until hot - about 10 minutes.

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Ham Quiche

• 16 oz bag cubed hashbrowns (no peppers)
• 1 cube butter
• 1 cup grated cheddar cheese
• 1 cup monterey jack cheese
• 1 cup diced ham
• 1/2 cup evaporated milk
• 3 eggs
• 1/4 teaspoon garlic salt

Spray pie pan with cooking spray. Put potatoes around bottom and along sides like a crust. Pour melted butter over potatoes - bake at 425 degrees for 25 minutes. Reduce heat to 350 degrees, layer cheese ham (you can add green chilis on this layer if you would like), cheese. Beat eggs, milk, garlic salt and pour over top. Bake for 30 minutes or until knife comes out clean.

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30 Minute Chicken Enchiladas: (From the kitchen of Amy Busch)

• 4 cans shredded chicken
• 2 chopped green chilis
• 16 oz. sour cream
• 1 green onion clump
• 1 large cream of chicken soup
• Dash of salt and pepper
• 1 package small corn tortillas
• 4 cups cheese

Pour all of the canned ingredients into a large bowl. Stir. Chop and add the green onions. Stir. Add salt and pepper to taste. Add 3 cups of cheese to the mix. Stir. In a greased 9X13 pan, layer the chicken mixture, then corn tortillas, the mix, corn tortillas, the mix, and then top with cheese. Bake at 350 degrees for 30 minutes, or until heated through and cheese is melted. Serve with a side of beans, chips, and salsa!

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Kid's Favorite Cheeseburger Pie:

• 1 lb. ground beef
• 1 cup chopped yellow onion
• 1/2 teaspoon of salt
• 2 cups shredded cheddar cheese
• 1/2 cup Bisquick
• 1 cup milk
• 2 eggs

Heat oven to 400 degrees. Grease 9 inch pie plate. Cook ground beef and onion until beef is brown; drain. Stir in salt. Spread in pie plate; sprinkel with cheese. Stir remaining ingredients until blended. Pour into pie plate.

Bake about 25-30 minutes oruntil knife inserted in center comes out clean. Serve with Ketchup.