Suggestions

Dear lovely ladies,

This post is just for you. Please post a comment to this post if you have any ideas or suggestions for the enrichment committee. We want to find a way to get everyone involved and to make sure that everyone has a great time.

Love,
Elizabeth
and the Enrichment Committee

Relief Society General Broadcast

Hey Lovely Ladies!!!

This Saturday, September 26th, is the Relief Society General Broadcast at 6:00 pm in the DeJong Concert Hall in the Harris Fine Arts Center (HFAC) at BYU.

We will be having appetizers (pot-luck style) in apartment 306 at 4:30 pm and we will carpool to the broadcast.
-Remeber, it's Sunday dress.

If you can't make it to the broadcast, you're still invited for the appetizers.

Our stake will also re-broadcast the meeting on Sunday, September 27th at 6 PM. The re-broadcast will be in the 8th Stake Building located at 500 West 1021 South in Provo. This is the same location where our stake opening social barbecue was held on Friday night.

The RS General Broadcast will be aired live in streaming audio and video online, and will be aired or re-braodcast at the following times:

BYU Television

September 26 @ 6:00 PM

September 27 @ 7:00 PM

September 29 @ 4:00 PM

October 2 @ 8:00 AM

October 5 @ 12:00 AM

KBYU-TV (Utah Only)

September 26 @ 8:00 PM

September 27 @ 4:30 PM

Buffalo Chicken Dip

Buffalo Chicken Dip
By: Elizabeth's dad's fiancee (it's too good not to include)

Ingredients:
1 cup Ranch dressing
1 1/2 cups shredded cheddar cheese
2 (8 oz) packages cream cheese, softened
3/4 cup pepper sauce (Franks Red Hot)
2 (10 oz) cans chunk (Tyson) chicken, drained
1 (8oz) box chicken-flavored crackers

Directions:

• Heat chicken and hot sauce in a skillet until warm throughout.
• Stir in cream cheese and ranch dressing.
• Cook until blended and warm.
• Mix in half of the shredded cheese, and transfer the mixture to a slow cooker (crock-pot).
• Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly.

This dip can be eaten on tortilla chips or any sort of crackers. (I've actually never had it on chicken-flavored crackers)

Salsa

Salsa
By: Deanne Jensen

Ingredients:
1 bunch green onions
1 bunch cilantro
2 tomatoes
2 avocados
1 can black eyed peas + juice
1 can corn (or frozen equivalent)
1 envelope Good Seasons Italian Dressing
1/4 c. vinegar
Jalapenos to taste

Directions:

• Mix.
• Serve with tortilla chips.
  

Salsa Chicken

Salsa Chicken
By: Heather Lombard

Ingredients:
3 Chicken breasts
1 Cup brown sugar
16 oz jar salsa

Directions:

• Put everything ina crock-pot and cuck on High for 1 hour
• Turn down to low and continue to cook for another 2-3 hours
• When it's done, pull the chicken out, shred it, and serve on tortillas w/ sour cream
  

Seasoned Potatoes

Seasoned Potatoes
By: Alexa

Ingredients:
6-8 potatoes
Extra Virgin Olive Oil
Thyme
Rosemary
Salt
Pepper

Instructions:

• Wash and cut potatoes into bite-size squares. Put the squares in a bowl and lightly coat with the olive oil. After all the potatoes are nicely coated, sprinkle on your thyme, rosemary, salt and pepper. Make sure to put enough seasoning on the potatoes so that you are able to taste it. Spread the potatoes onto a cookie sheet and bake in the oven for 30 minutes @ 375 degrees.

Frozen Raspberry Dessert

Frozen Raspberry Dessert
By: Becca

Ingredients:
1 C. flour
1/4 C. brown sugar
1/2 C. chopped nuts
1/2 C. margarine

Directions:

• Mix together and bake for 20 min at 350 in oblong pan. Crumble mixture with fork and save 1/3 C. for topping. While it cools, beat until stiff 2 egg whites, 2 T lemon juice and 2/3 C. sugar. Fold into mixture 1 8-oz carton of Cool Whihp and 10-oz package of frozen raspberries (or berry of choice). Spread mixture onto crumbs and sprinkle saved crumbs on top. Freeze for at least 6 hours. Keep in freezer.