Make a spring Wreath

Make a Spring Wreath

Sisters Come Make a Spring Wreath
March 5th 6:30 PM  Tuesday
Brenda Dimambro's Home
All Materials Provided
          OR

Come March 7th Thursday 10:00 AM
Brenda's Home
Childcae Provided

Setting up a Garden and Cooking with Vegetables

Setting up a Garden and Cooking with Vegetables

January was a fun month with two topics discussed at Provident Living .
Thank you  Stephanie Thompson for sharing your knowledge; setting up a garden in your backyard. Kris Baker taught us about cooking with vegetables.Thank you.  The event was at Kris Baker's home where she and her mother Kris Holliday treated everyone to two delicious and healthy smoothies. If you would like any information please see Kris Baker or Stephanie Thompson personally. There was no day meeting due to Brenda's illness. Hope to see everyone next month. Information Coming!!!!

Thanks to a wonderful time at Provident Living this month , December.If you missed ,we hope you can join us next year ,2013, in January. Carol Woodward gave out the cutest jingle bell rings to wear. Ask her how to make them ,I am wearing mine. children will love these rings too.

Merry Christmas and a Happy New Year To All

Christmas Bag Swap Game and Cookie Exchange

Calling All Sisters and Friends,
We will be having our annual Christmas Bag Swap Game and Cookie Exchange ,Tuesday night ,December 4th ,6:30 PM til 8:oopm at Sister Brenda DiMambro's home ,7002 Kidwelly Lane ,Matthews,NC 28104.
Christmas Bag Swap is like Yankee Swap: bring in a bag or gift box or basket a recipe with the food staples for that recipe, or plan big and do a meal ,what ever takes your fancy. We will draw numbers and plan the game of swapping for each others bags as we pick them. It is a lot of laughter.
Cookie Exchange : bring two dozen of your favorite Christmas cookies to swap, take home a variety of different cookies from the other Sisters.

Come and Bring your Friends!!! There will be refreshments.
There is NO Day Provident Living the month of December .

Freezer Meals

Ladies,

Those doing Freezer Meals for November , meal exchange will take place at church Wednesday evening the 7th of November at 7 pm .
thanks, Brenda

Pumpkin Recipes

Loraine's Tarts

2 squares butter or margarine(room temp)
1cup sugar
1 egg
1/2 Tbs. vanilla
1/2 tsp. almond extract
3 cups flour
Mix all together with hands or mixer. Place small amount in tart tins molding to fit. Bake on cookie
sheet for 8 to 10 min. at 350. Drop upside down onto cabinet top to release. Fill and refrigerate.

Chiffon Pumpkin Pie Filling (by Loraine)

1 envelope plain gelatin
1/4 cup cold water
3 egg yolks
1 cup brown sugar
1 small can pumpkin
1/2 cup milk
1/2 tsp. each ginger,cinnamon,nutmeg,and salt
3 egg whites
3 Tbs. sugar
whipped cream if desired

Soften gelatin in 1/4 c cold water. In a bowl beat egg yolks. Beat in brown sugar, add pumpkin, milk,
and spices. Cook all this in a double boiler until it coats a spoon.  stir in dissolved gelatin and chill, when it begins to thicken about 10 min. fold in the stiffly beaten egg whites with the 3 Tbs. sugar added. Pour into pie shell or tart tins and chill.

Dinner in a Pumpkin (by Brenda)

1 small to medium pumpkin
1 onion
23 Tbs. vegetable oil
1 1/2 to 2 lbs. ground beef
2 Tbs.soy sauce
2 Tbs. brown sugar
1(4oz,) can sliced mushrooms,drained
1(10-3/4 oz) can cream of chicken soup
1 1/2cups cooked rice
1(8oz) can sliced water chestnuts,drained
Cut off the top of pumpkin and thoroughly clean out the seeds and pulp. Preheat oven to 350. In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce,brown sugar, mushrooms, and soup. simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace top and place entire pumpkin with filling on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.

What to do with those SEEDS?
Don't throw away those pumpkin seeds. Roasted and Hulled, they are great for nibbling/ They can also be ground into a flour for thickening sauces,or making bread or gruel.
To  Roast Pumpkin Seeds
Place washed and dried seeds on  a rimmed baking sheet. Bake in a preheated 375 F oven for 15 minutes, or until dry and crisp, stirring occasionally.


Pumpkin Sausage Soup(by Nellie Johnston)

1 20 oz package of italian sausage( I used turkey sausage and removed the casings)
2 cloves garlic,minced
1/2 cup chopped onions
1/2 cup sliced mushrooms
4 cups chicken broth
1 1/2 cups packed pumpkin ( about 23 oz)
1/2 cup water
1/2 cup milk

Brown sausage ina large stocl pot or pan. Add garlic,onions, and mushrooms. Saute all together until the veggies are cooked. Add canned pumpkin and mix well. Add chicken broth and combine wel;l. Cook for 20 -30 minutes . Add water and milkk and cook for another 10 minutes.

October's mtg. was FANTASTIC!!!
Thank you to all those who contributed to the mtg. and those who came to the Tuesday and Thursday Group mtgs.Freezer Meal Groups came and exchanged their meals. We talked about Pumpkins, sampled pumpkin food, discussed our Emergency Evacuation Plan for our homes (Shelley Eaves has some great Tips, ask her about them), and looked over the    livebinders.com  website for Matthews Ward families.  Go to livebinders.com ,then preparedness, then Noah's ark, and you are at the site.  You will find a wealth of information on family finances, food storage, family preparedness, Provident Living Blog is there, lessons for every month for FHE, and many more topics. Thank you to Julie Burgess for sharing ideas for Halloween costumes!!!!Kris Baker and Marianne Harris did a great job conducting our mtgs..
Hope to see you all at the next mtg.


November's mtgs. is cancelled due to ELECTION NIGHT!!!  Please vote for your candidate.


December mtgs. will be combined for our annual christmas food exchange (like Yankee swap )  and cookie exchange.If you are unsure about the food exchange please call Kris or Marianne. Bring 2 dozen cookies to exchange if you want to exchange cookies or just come socialize .I love the fun!!!!

October Mtg. Fire Preparedness Month

Ladies ,
Please bring your favorite pumpkin recipe to share with a copy of the recipe for us to make a Pumpkin Recipe Booklet to Handout at our mtg. in November. We will taste all the pumpkin food gather the recipes, then make a recipe booklet that will be given out at the next mtg.. Since this is Fire Preparedness Month we will also be doing a lesson on a family emergency escape plan for your home
in the event of a fire. Each person will get a kit and start their plan. See you Tuesday evening or Thursday morning.

September

Time for Back To School!!! There will be NO mtgs. this month so families can concentrate on school.

August Mtg: Computer Trouble shooting
We are very lucky to have Jordan Gassaway in our ward. He will be helping us with any questions we have about computers at our Provident Living mtg.. Bring your laptops or just come with your questions . No question is a stupid question. We as sisters can learn much from this young man. See you there. Tuesday morning's mtg. Brenda DiMambro will watch children at the Gassaway home.

Solar Stoves

June's activity, Solar Stoves was a Big hit, 23 sissters made stoves on tuesday evening at church. We had the event at church due to the number of sisters signed up. Six sisters came on thursday morning . Thank you to Sissters Marianne Harris and Catherine McKaskey for helping the sisters thursday. Sister Janice Jackson taught the sisters tuesday evening and brought samples of food to taste made with her solar oven. Thank you for the idea and the lesson and food Sister Jackson. Thank you to all those who attended. It was a great time had by all. the priesthood came and helped tuesday, we are grateful to them also.

July's Provident Living

There will be no Provident Living in July. Relief Society's CHRISTMAS IN JULY activity will be saturday July 14th from 9:00 am til 12:00 pm  at the church. We will have a light breakfast and nursery provided and wonderful items to make. Hope everyone can be there.  

May 2012 was a Great month for Provident Living as Kris Baker showed us her family's 72 Hour Kits . They are ready to go in any disaster on foot or in the car. We were given Handouts, cards in bags with lists of items for our kits organized and departmentalized. For shopping we have handy lists that attach to our key chains. There were snacks to try; gifts to win provided by Becca Hull and Marianne Harris did the day class for us on thursdy.Brenda DiMambro does the nursery every thursday. Thank you to all who made Provident Living GREAT for May.

Vermiculite Supplier

Thanks to Wayne and Cherie for finding a good supplier of Vermiculite for all of our square foot gardeners. Craig and I picked up some large bags (4 cu. ft.)recently and the supplier said he gets it in every Spring and usually has some until June. The supplier is: mgmcarolina@earthlink.net you can also call them at 704-618-1413 Prices are $20 each bag, or 3/$50, or 5 or more/$15.00 each (tax included) Location: Indian Trail

Homemade Ranch Dressing, Italian Dressing and Taco Seasoning Mixes

After seeing this on Deal to Meals I knew I needed to pass these recipes on to all of you!

Dry Mix Recipes

Harris Teeter Super Doubles

Super Doubles at Harris Teeter this week. Starting Wednesday January 5th running through Tuesday January 11th. You can find a great list of the good deals at www.SouthernSavers.com

Good Luck!

Tucker Shredded Beef Tacos & Peanut Butter Hot Fudge Pudding Cake

Tucker Family Shredded Beef Tacos

Cook meat the day before you would like to eat the tacos.

3 lb. chuck roast

1/4 cup vinegar

1 Tbsp. sugar
Onion Powder
Pepper
Garlic Salt
Corn Tortillas
Toppings

Coat roast with onion powder and pepper, add sugar and vinegar. Cook on low in crock-pot for 10-12 hours, or until meat is easily shredded. Put shredded beef and juices from the crock-pot into a ziploc bag and refrigerate overnight.

When you are ready to make them place meat in skillet to reheat and add onion powder, pepper, and garlic salt to taste.

Fry corn tortillas in vegetable oil approximately 10-15 sec per side. These are yummy!!!

Toppings:

tomato- diced with salt and a little white vinegar

avocado

cheese

sour cream


Peanut Butter Hot Fudge Pudding Cake
from MelsKitchenCafe.com

*Serves 6

Cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ cup sugar
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
½ cup smooth or chunky peanut butter
½ cup semisweet chocolate chips

Topping:
3 tablespoons unsweetened cocoa powder
¾ cup sugar
1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.

Turn off the cooker and let it stand, covered for 30 minutes before serving.

Serve with vanilla ice cream.

Calendar of Events for September-January

Last meeting, we discussed the classes that we want to have for the next coming months. Here is the list of what we decided:

September:

1. Set-up Blog (mini-class for those who are unfamiliar with posting)

2.Bring Provident Living Folders to share ideas

3.Week-by-Week and 30 day meals-Sister DiMambro

October:

1.Tie quilt-Sister McKaskey

2. 72 hour kit display

3. Pictures of Food Storage

November:

1. Bread(4 ways)

2. Soup Sharing

December:

1. Holiday Recipe Gift Exchange

2. Cookie Exchange (bring 2-3 dz. cookies to share)

January:

1. Crock-pot Cooking-Sister Butcher

Double Chocolate Mud Bars (Yummy Gooey Bars)

15 Min prep, 35 min baking.

Makes 36 bars

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 large eggs, separated
1 1/2 cups flour
1 t. baking powder
1/2 t salt
1 cup chopped walnuts (I omit the nuts)
1/2 cup semisweet chocolate chips (I increase to 1 cup)
1 cup mini marshmallows
1 cup firmly packed brown sugar

1. Preheat oven to 350. Grease 13x9 pan.
2. Beat together butter and sugar until light and fluffy. Beat in egg yolks, one at a time.
3. Mix together flour, baking powder, and salt. Fold into butter mixture.
4. Press into prepared pan. Pack down firmly. Sprinkle nuts, chips, and marshmallows over the top. (Add more if it looks too sparse.)
5. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan.
6. Bake for 35 min.
7. Devour

Jell-O Rainbow Ribbon

Prep Time: 3 hours, Chill time: 4 hours or overnight
5 small packages of jell-o, any flavor
6 1/4 cups boiling water
1 cup sour cream, plain yogurt, or vanilla ice cream

1. Dissolve 1 pkg Jell-o in 1 1/4 cups boiling water.
2. pour 3/4 cup of the jell-o into jell-o mold. Chill about 15 minutes (or put into the freezer to chill faster.)
3. Chill remaining jell-o in a bowl until slightly thickened; blend in 3 TBSP of the sour cream. Spoon over jell-o in mold. Chill about 20 min.
4. Repeat with remaining flavors.
5. I let each flavor cool a few minutes befor pouring it onto the previous layer, otherwise the hot jell-o will disolve some of the set jell-o.