The Hacienda Holler

Breakfast With A Twist

2010-02-21T11:32:00.000-08:00

A Big thanks goes to Natalie for the great cooking class yesterday! The food was delicious and creative and I can't wait to try out all the recipes! For those of you who were at the class or those who were not here are some of the recipes. There are more to come.

~FRENCH TOAST CUPS with SAUSAGE and APPLES~
Natalie Littlefield
FRENCH TOAST CUPS
6 slices of whole wheat bread
3 eggs
1 Tbs brown sugar
1/2 tsp cinnamon
pinch nutmeg
APPLES & SAUSAGE
1 cup diced apples
1 cup (8 oz) breakfast sausage
1/2 cup butter
3 Tbs brown sugar
1 tsp cinnamon
pinch nutmeg
1/2 tsp vanilla extract
Preheat oven to 400 degrees and butter a muffin pan.
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D) Whisk eggs and spices together. Dredge bread circles in egg mixture and remove any excess egg.
Press bread circles into the muffin pan, bake in the oven for 12 - 15 minutes, until brown.
While bread is in the oven prepare breakfast sausage. In another hot skillet melt butter, stir in brown sugar, cinnamon, nutmeg and vanilla. Add apples to brown sugar mixture and cook until apples begin to soften and sugar mixture caramelizes. Combine sausage and dripping with apples, stir.
When french toast cups are done, allow to cool for a few mintues, remove from pan using a knife to separate from the pan. Fill french toast cups with apple and sausage mixture, drizzle with maple syrup and serve.

~TOASTED EGG MUFFINS~ Ian & Natalie Littlefield
6 slices of bread
3 eggs scrambled season with spices salt, pepper (I like Tony’s Creole seasoning)
Shredded cheese
Optional choices to put in – chopped onions, chives, peppers, jalepenos, bacon, sausage, ham, chopped spinach
Preheat oven to 400 degrees and butter a muffin pan.
Cut off corners bread slices. Whisk eggs. Butter one side of the bread and press down into muffin tin put in optional choice of cheese, onions, peppers, etc. then pour in egg mixture. When the eggs are puffy, cups are done, allow to cool for a few mintues, remove from pan using a knife to separate from the pan.
Top with ketchup or salsa –

~EGG MUFFINS~ Natalie Littlefield
Scramble eggs
Seasoning of choice – salt, pepper, Tony’s Creole, Seasoning
Choice of cheese, onions, peppers, bacon, sausage, ham, bacon, spinach
Spray muffin tin with PAM, pour eggs in ¾ full add choices, bake on 400 degrees until firm. Allow to cool for a few minutes, remove from pan using a spoon or knife.

~HASHBROWN POTATOES~ Natalie Littlefield
Dehydrated potatoes from Costco
Hot Water
Butter and Olive Oil
Chopped Vegetables - onions, peppers, spinach, broccoli, tomatoes
Choice of seasoning (we used Tony’s Creole Seasoning)
Meat of choice – sausage, bacon, ham (PRE-COOK MEAT)
Shredded cheese
Fill carton of dehydrated potatoes with hot water. Set for 10 minutes. Squeeze our excess water. Heat olive oil and butter in fry pan until melted and bubbly. Add your choice of vegetables sauté slightly, add potatoes and season with. Add vegetables – onions, peppers, spinach, meat – Lightly mix in. Brown potatoes, vegetables, meat on medium heat til crispy – turning over sparingly. Optional – add scrambled egg mix with seasonings (Tony’s) mix in lightly. When potatoes are crispy sprinkle with cheese, put lid on pan to melt. When cheese is melted it is ready to serve.

~QUICK N EASY CINNAMON ROLLS~ Natalie Littlefield
1 pkg. of refridgerator biscuits
½ cube of Butter
½ cup Sugar & 2 teas. ground Cinnamon
Optional-Walnuts, Pecans, Raisens, Chocolate Chip
Optional-Powdered Sugar
Melt butter in microwave or on stove. Open refrigerator biscuit, Poke hole in the middle and turn in one side into the hole and pull slightly. Dip in butter then in sugar & cinnamon, place on cookie sheet. Sprinkle with nuts if desired.

~CINNAMON BREAKFAST ROLLS~ Natalie Littlefield
1 tbsp. soft butter
2 tsp. orange marmalade
2 tbsp. chopped nuts
1 c. packed brown sugar
1/2 tsp. cinnamon
2 (10 oz.) cans refrigerated buttermilk biscuits
1/2 c. melted butter

Preheat oven to 350 degrees. Grease bundt pan with 1 tablespoon soft butter. Place orange marmalade in bottom of pan and spread around center as best you can. Sprinkle nuts over this.

In small bowl, mix brown sugar and cinnamon. Separate biscuits. Dip biscuits in 1/2 cup melted butter, then into sugar mixture, coating well. Stand biscuits on end in pan, spacing evenly. Sprinkle biscuits with remaining butter. Bake in 350 degree oven for 30-40 minutes or until brown. Cool upright for 5 minutes and invert onto serving plate.

OVEN PUFFED PANCAKE Suzi Hyte

½ cup flour
2 Tbs. sugar
¼ tsp. salt
½ cup milk
2 eggs
2 Tbs. butter

Topping:
½ cup sugar
1 Tbs. cornstarch
½ cup plus 2 Tbs. orange juice
3 cups sliced fruit or berries

Heat oven to 425 degrees. In bowl combine all pancake ingredients, except butter. Beat with wire whisk until smooth. Place butter in pie pan and melt in oven just until the butter sizzles (2-4 minutes). Remove pan from oven and tilt to coat bottom with melted butter. Immediately pour batter into the hot pan. Bake at 425 degrees for 14-18 minutes or until puffed and brown.

Toppings:
Combine ½ cup sugar and cornstarch and mix well. Stir in the orange juice. Cook and stir over medium heat 5-7 minutes or until thick. Remove pancake from oven and immediately arrange fruit on top. Drizzle with sauce and cut into wedges. Serves 2-3

Green Smoothie Nanette Hilton

2 C. kale, washed; 1/2 C. or more of liquid of choice (water, juice, non-dairy milk); 1 frozen banana; 1 C. frozen fruit of choice.

Put kale & liquid in blender and liquify. If your blender binds up simply add more liquid. Turn off motor & stir & then blend again until kale is liquified. Add frozen fruit and blend until smooth.

TIPS:

* The whole purpose of this smoothie is to be healthy, so the first goal is to DRINK IT. If you're new to the green smoothie scene and skeptical about whether you'll like it or not, add a bit of honey or agave nector to sweeten the deal. This is good for introducing the drink to children, too. (My kids regularly, happily drink this at breakfast.) Then as you grow accustomed to the appearance and taste, back off on the sweetener until you no longer add any sweetener. Sometimes I'll throw in some dates as a sweetener if I've got some tangy peaches or strawberries that make me pucker.
* When choosing your liquid, consider its health benefit/detriment. Juice is often high in added sweeteners and increases the calorie load. Just consciously consider the glycemic index when you choose sweeteners instead of being ignorant about them. I use water and occassionally almond or rice milk.
* The kale & the liquid are the base and anything else you add is completely optional. Kale is super healthy (Read the back of the kale bag from Sunflower Market to learn just how healthy it is!) My favorite fruit to add are blueberries which are high in anti-oxidants and vitamins.
* Costco sells a huge bag of frozen blueberries at a reasonable price. Sunflower Market sells a big bag of preparred kale in the organic veggies section, near the meat counter in the back of the store. The sweeteners & non-dairy milk are also available at Costco or Sunflower Market.
* The smoothie I brought to Natalie Littlefield's house was made of kale, water, frozen strawberries, ice and a can of pineapple because I hadn't made it to the grocery store yet & was out of other fruits. I don't usually use canned fruit because of the extra sugar in the syrup but I was in a pinch that morning! Paul sometimes throws in a handful of walnuts and that tastes great, too, but makes the texture a bit chunky. Just experiment & do whatever makes you happy.

Lynnae’s Heavenly Buns

1 (3 oz.) pkg. regular butterscotch pudding (do NOT use instant)

1 small pkg. frozen Rhodes rolls (18 rolls)

1/2 cup brown sugar

3/4 tsp. cinnamon

1/3 cup butter

1/2 cup nuts, i.e. chopped pecans, walnuts, or sliced almonds

Butter a bundt pan. Sprinkle one third of the nuts into the pan. Set the frozen rolls out on the counter for about 5 minutes until they are soft enough to cut. Cut them into fourths. Place half of the cut rolls into the bundt pan. In a small saucepan, melt the butter and mix it with the brown sugar and cinnamon over medium-low heat until the sugar is melted. Spoon half of this mixture over the rolls. Sprinkle another third of the nuts over the rolls. Pour half of the dry pudding mix over the rolls. Put the rest of the rolls on top of the pudding mix. Pour the rest of the butter/sugar mixture over the the rolls. Sprinkle the rest of the nuts on. Pour the rest of the pudding mix on top. Spray Pam lightly onto a sheet of plastic wrap and loosely cover the rolls. Let stand at room temperature for 6-8 hours...or overnight. Bake in a pre-heated oven at 350 degrees for exactly 30 minutes. Take out of oven and immediately turn upside down onto platter. Let the pan stay in position for just a minute to let all the caramel drip out of pan onto the rolls, then carefully remove pan. Serve immediately.

Pursuit of Preparedness

2009-11-30T07:08:00.000-08:00

A year’s supply of food storage is beneficial in several ways:
1. It provides peace of mind as we obey the counsel to store.
2. It helps ensure survival in case of personal or natural disaster.
3. It strengthens skills in preparing and using basic foods.
“Home Storage: Build on the Basics,” Ensign, Jun 1989, 39

This weeks item is cooking oil

Pursuit of Preparedness

2009-11-23T07:10:00.000-08:00

“Be prepared in all things against the day when tribulations and desolations are sent forth upon the wicked.”

Doctrine and Covenants 29:8

This weeks item is

salt

Pursuit of Preparedness

2009-11-16T06:21:00.000-08:00

“Many more people could ride out the storm-tossed waves in their economic lives if they had their year’s supply of food and clothing and were debt free. Today we find that many have followed this counsel in reverse: they have at least a year’s supply of debt and are food-free.”

Thomas S. Monson, ‘That Noble Gift - Love at Home,’ Church News, 12 May 2001, 7

This weeks item is water.

Pursuit of Preparedness

2009-11-09T08:48:00.000-08:00

"The Lord has warned us of famines, but the righteous will have listened to the Prophet and stored at least a year's supply of survival food." -President Ezra Taft Benson

This weeks item is a can opener.

Pursuit of Preparedness

2009-11-02T07:05:00.000-08:00

"...Let every head of household see to it that he has on hand enough food and clothing and, where possible, fuel also, for at least a year ahead..."

-President J. Rueben Clark Jr.

This weeks item is Paper Products

Trunk or Treat

2009-10-27T16:07:00.000-07:00

Trunk or Treat will be this Saturday Oct 31st at 6:00 pm.

Pursuit of Preparedness

2009-10-26T07:57:00.000-07:00

"Organize yourselves, prepare every needful thing; and establish a house, even a house of fasting, a house of faith, a house of learning, a house of glory, a house of order, a house of God."

D&C 88:119

This weeks item is

Baking Powder

Dining with Divas

2009-10-24T20:04:00.000-07:00

Just a reminder about Dining with Divas this week . We will be meeting Tuesday Oct. 27th at 6:00 pm at Marie Callenders. Come and have fun!

Pursuit of Preparedness

2009-10-19T08:01:00.000-07:00

“Those families will be fortunate who, in the last days, have an adequate supply of food because of their foresight and ability to produce their own.”

Ezra Taft Benson, ‘Prepare for the Days of Tribulation,’ Ensign, Nov 1980, 32

This week is a catch up week. Just go through and if there is anything you have missed, go ahead and pick that up this week. Or just add anything you would like this week.

Pursuit of Preparedness

2009-10-12T07:17:00.000-07:00

We can't eat money... we need food and we can't buy it if there is none to buy.

This weeks item is

fruit juice mix

Pursuit of Preparedness

2009-10-05T07:12:00.000-07:00

“We want you to be ready with your personal storehouses filled with at least a year’s supply. You don’t argue why it cannot be done; you just plan to organize and get it done.”

Spencer W. Kimball, Aug 1976

This weeks item is popcorn

Super Saturday

2009-09-28T21:16:00.000-07:00

We will be having a Super Saturday on November 7th from 9 am til 1 pm. You may sign up on the blog or on the sign up sheets we will be passing around at church. We will need to know your name, and how many of each item you are interested in making. The last day to sign up will be Nov 1st. All money must be paid by Nov 1st.

Do you have lots of people on your Christmas List, but not a lot of money. Come and get some practical and inexpensive, but creative gift giving ideas for the Holidays. Sister Hyte will be teaching this class at 10 am. Please sign up if you are interested in attending her class.

Pam Todd will be teaching us how to use Vinyl Lettering to make this Santa Cookie plate and votive candles. The cost for this will be $10.00 for all three votives and the plate.

Sharon Clemons will be teaching us how to make these stenciled coasters. The picture gives you an idea of what stencils are available. You can also personalize them. A set of four coasters will be $6.50.

Michelle McClellan will be teaching us how to make hair bows. The two korker (curly) bows will be $2.00 for the set, the flowers will be $3.00 each, and the black and red bow will be $4.00.

Tara Lemos will be teaching how to make candy pots. The cost will be $2.00. You will need to bring your own bag of candy, and ribbon or any other decorations you would like. The best kind of candy wrappers are the ones that are kind of waxy, like tootsie rolls and starburst. The wrappers that are kind of slick like M&M's or Laughy Taffy's don't work very well.

Megan Dougherty will be teaching how to make a wreath. The cost will be $15.00.

Nanette Hilton will be teaching a beginning painting project. We will be painting resin pilgrims.

We will also be doing a Humanitarian Service Project.

We are looking forward to a fun day with all of you. Remember the last day to sign up and pay for your items will be Nov 1st.

Pursuit of Preparedness

2009-09-28T07:10:00.000-07:00

“As long as I can remember, we have been taught to prepare for the future and to obtain a year’s supply of necessities. I would guess that the years of plenty have almost universally caused us to set aside this counsel. I believe the time to disregard this counsel is over. With events in the world today, it must be considered with all seriousness.”

L. Tom Perry, ‘If Ye Are Prepared Ye Shall Not Fear,’ Ensign, Nov 1995, 35

This weeks item is
wheat

Pursuit of Preparedness

2009-09-21T07:30:00.000-07:00

“We encourage you to follow this counsel with the assurance that a people prepared through obedience to the commandements of God need not fear.”

First Presidency Letter, 24 June 1988

This weeks item is

pudding

Survival Seed Bank

2009-09-16T13:46:00.000-07:00

A few months ago Maria emailed me regarding this great addition to anyone's food storage. It is a seed bank with enough seed to plant an acre of food and you can store it for up to 20 years. If you are interested in learning more about it click on to the link below.

http://www.survivalseedbank.com/images/seedbank-only.jpg

Pursuit of Preparedness

2009-09-14T07:49:00.000-07:00

"The time will come that gold will hold no comparison in value to a bushel of wheat."
-President Brigham Young

This weeks item is
Granola

Thanks Natalie

2009-09-10T13:54:00.000-07:00

We wanted to thank Natalie for showing us how to make a pretty fruit tray. It was a lot of fun for everyone that was able to make it. Here are a few pictures from last night.

Cooking Club

2009-09-08T07:11:00.000-07:00

The Cooking Club will be meeting tomorrow Wednesday, Sept 9th at 7:00 pm. It will be held at Natalie Littlefield's Catering Kitchen @ 953 E. Sahara St. A-1

She will be teaching us how to create a beautiful fresh fruit platter in no time. Come and have fun! We will also be having a recipe exchange. Please bring a recipe to share. We will be putting them on our blog.

Pursuit of Preparedness

2009-09-07T07:38:00.000-07:00

L. Tom Perry, ‘If Ye Are Prepared Ye Shall Not Fear,’ Ensign, Nov 1995, 35

This weeks item is
beans

Pursuit of Preparedness

2009-08-31T07:46:00.000-07:00

A year’s supply of food storage is beneficial in several ways:

1. It provides peace of mind as we obey the counsel to store.

2. It helps ensure survival in case of personal or natural disaster.

3. It strengthens skills in preparing and using basic foods.

“Home Storage: Build on the Basics,” Ensign, Jun 1989, 39

This weeks item is:
Chocolate chips

Relief Society Activities for the Week of Aug. 24th - 28th

2009-08-24T18:20:00.001-07:00

Just a reminder of the following activities:

Gardening Club, Tuesday, August 25th @ 7 PM Ann Harris' Home 2515 Casey Drive
We will be discussing various African Plants

Young Women Book of Mormon Dinner, Wednesday, August 26th @ 7 PM Tropicana Chapel
Come enjoy some scrumptious food with the Young Women to celebrate our goal in reading and finishing the Book of Mormon this Summer! Even if you did not participate in this goal we still want you to attend!

Pursuit of Preparedness

2009-08-24T08:36:00.000-07:00

"I the Lord, am bound when ye do what I say; but when ye do not what I say, ye have no promise." -D&C 82:10

This weeks item is
spaghetti Sauce

The Women In Our Lives

2009-08-18T20:17:00.000-07:00

I came across this video this evening. What a great prophet. The truth he speaks inspires me to strive to be my best.

Click here to watch video

Pursuit of Preparedness

2009-08-17T16:26:00.000-07:00

President Gordon B. Hinckley, ". . . I am suggesting that the time has come to get our houses in order." October 1998

This weeks item is
Potato flakes or pearls

Pursuit of Preparedness

2009-08-10T08:46:00.000-07:00

“Every father and mother are the family’s storekeepers. They should store whatever their own family would like to have in the case of an emergency. Most of us cannot afford to store a year’s supply of luxury items, but find it more practical to store staples that might keep us from starving in case of emergency. Surely we all hope that the hour of need will never come. Some have said, “We have followed this counsel in the past and have never had need to use our year’s supply, so we have difficulty keeping this in mind as a major priority.” Perhaps following this counsel could be the reason why they have not needed to use their reserve. By continued rotation of the supply it can be kept usable with no waste.”

James E. Faust, ‘The Responsibility for Welfare Rests with Me and My Family,’ Ensign, May 1986, 20

This weeks item is peanut butter.

Pursuit of Preparedness

2009-08-03T07:50:00.000-07:00

"Recent surveys of the Church members have shown a serious erosion in the number of families who have a year's supply of life's necessities. Most members plan to do it. Too few have begun." Elder Thomas S. Monson. Ensign , Sept. 1986, p.4.

This weeks item is carrots.

Pursuit of Preparedness

2009-07-27T12:31:00.000-07:00

I thought this quote not only goes along with our food storage, but also in support of our Gardening Group.

“I hope that we understand that, while having a garden, for instance, is often useful in reducing food costs and making available delicious fresh fruits and vegetables, it does much more than this. Who can gauge the value of that special chat between daughter and Dad as they weed or water the garden? How do we evaluate the good that comes from the obvious lessons of planting, cultivating, and the eternal law of the harvest? And how do we measure the family togetherness and cooperating that must accompany successful canning? Yes, we are laying up resources in store, but perhaps the greater good is contained in the lessons of life we learn as we live providently and extend to our children their pioneer heritage.”

Spencer W. Kimball, ‘Welfare Services: The Gospel in Action,’ Ensign, Nov 1977, 78

This weeks item is
dried onion.

Pursuit of Preparedness

2009-07-20T15:14:00.000-07:00

“Be prepared in all things against the day when tribulations and desolations are sent forth upon the wicked.”
Doctrine and Covenants 29:8

This weeks item is
Raisins

Pursuit of Preparedness

2009-07-13T15:13:00.000-07:00

“As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect. And, above all, my brothers and sisters, let us move forward with faith in the Living God and His Beloved Son.”
Gordon B. Hinckley, ‘The Times in Which We Live,’ Ensign, Nov 2001, 72

This weeks item is
Baking Soda

Pursuit of Preparedness

2009-07-06T07:08:00.000-07:00

“The best place to have some food set aside is within our homes. . . .
‘We can begin ever so modestly. We can begin with a one week’s food supply and gradually build it to a month, and then to three months. . . . I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.
“Begin in a small way, . . . and gradually build toward a reasonable objective.”
-President Gordon B. Hinkley

This weeks item is
Banana Slices

Pursuit of Preparedness

2009-06-29T07:05:00.000-07:00

“Wives are instrumental in this work, but they need husbands who lead out in family preparedness. Children need parents who instill in them this righteous tradition. They will then do likewise with their children, and their stores will not fail.”
Keith B. McMullin, ‘Lay Up in Store,’ Ensign May 2007

This weeks item is
Salsa

Lesson for Sunday

2009-06-22T19:21:00.000-07:00

The lesson this Sunday, June 28th will be on the talk given by Elder Robert D. Hales. It is in the May 2009 Ensign on page 7. The talk is called Becoming Provident Providers Temporally and Spiritually.

Pursuit of Preparedness

2009-06-22T13:35:00.000-07:00

“I know of no other way to prepare for these times of adjustment than to be certain that during times of employment, preparations are made for less prosperous times, should they occur. Start now to create a plan if you don’t already have one, or update your present plan. Watch for best buys that will fit into your year’s supply. We are not in a situation that requires panic buying, but we do need to be careful in purchasing and rotating the storage that we’re putting away. The instability in the world today makes it imperative that we take heed of the counsel and prepare for the future”
-L. Tom Perry

This weeks item is
split peas

If your family doesn't like split peas, you could always just do canned peas. If your family doesn't like peas, find a vegetable that they will eat.

Hancock Fabric 40 % off Coupon

2009-06-20T19:32:00.000-07:00

Here is a coupon for 40 % off at Hancock Fabrics. Click the link below and then print. This should help you in purchasing your supplies for your hat.

Hancock 40 % off Coupon Click Here

A Reminder

2009-06-15T21:53:00.000-07:00

Just a reminder of our Enrichment Activity tomorrow. Megan will be teaching us how to save money on groceries. For more information
Click Here.

Pursuit of Preparedness

2009-06-15T09:39:00.000-07:00

"If ye are prepared ye shall not fear."
-D&C 82:10

This weeks item is
Egg Noodles

Gardening Enrichment Classes for 2009

2009-06-10T21:28:00.000-07:00

Please mark these dates in your calendars! We would love to see you there!

Tues. June 23rd: Sew wide-brimmed hats. At Church. 7 p.m. See supply list & get pattern to cut your fabric in advance of class. Click here for more info

Tues. July 21st: Bonsai. At Church. 7 p.m. $5 each, paid in advance. We will provide you with a potted Japanese Juniper. Bring small scissors and prunners/clippers. A member of the Las Vegas Bonsai Society will instruct us on creating our own bonsai to take home. At this class we will top prune the plant. We will follow-up with this class in 2010 by root-pruning the plant & re-potting it. (Due to the stress imposed on the plant with pruning, we can not prune the top and roots at the same time. Start looking for a shallow pot in which to put your plant. We'll have some pot examples at the July class.) With proper care, you can hope to have this plant for the rest of your life, willing it to your children or grandchildren.

Tues. August 25th: Ann Harris, Photo presentation "Plants in Africa," Harris Home, 7 p.m. Refreshments served. Ann recently served a mission in Africa with her husband. She is an accomplished artist and will certainly help us to see some of the beauty she experienced while there.

Tues. Sept. 22nd: Garden tour, Kim Stewart's garden. 6:30 p.m. Dinner served.

Tues. October 20th @ 5:30 P.m. SHARP. Spectacular Rose Garden Tour:
Meet at Nanette Hilton's home to carpool to Marie Kaplan's home in Anthem where we will tour her garden which includes over 300 roses. You will be impressed with Marie's creativity in her garden layout and how inviting a yard without grass can be. Marie is a Master Gardener and member of the South Valley Rose Society. Her garden is average size but amazing in its variety and quality of roses. You will be inspired! We will arrive at Marie's garden as the sun sets for a beautiful view over the valley looking northward and eat at Cafe Rio on our return home. Please RSVP to Nanette at 454-2661 or singingbrush@hotmail.com.

Tues. Nov. 17th: Garden cook-out in my backyard. Hilton Home. Husbands or friend invited. Hot dogs, drinks & marshmellows roasted over open fire pit (provided). Bring a salad or dessert to share. If its cold, wear a jacket since we'll be outdoors.

Tues. Dec. 15th: Plant exchange. Hilton Home. Bring a small plant, bulbs, seeds, pot or anything garden-related to exchange. Do not spend over $5 on your gift, though it can be of greater intrinsic value if you've grown or made it yourself, having not invested more than $5. Wrap your item for giving. You can begin work on this right away! :) We'll play a fun, nice game to see who goes home with which gift.

Pursuit of Preparedness

2009-06-08T13:18:00.000-07:00

“I know of no other way to prepare for these times of adjustment than to be certain that during times of employment, preparations are made for less prosperous times, should they occur. Start now to create a plan if you don’t already have one, or update your present plan. Watch for best buys that will fit into your year’s supply. We are not in a situation that requires panic buying, but we do need to be careful in purchasing and rotating the storage that we’re putting away. The instability in the world today makes it imperative that we take heed of the counsel and prepare for the future”
-Elder L. Tom Perry

This weeks item is

dried corn, corn meal, or cans of corn.

Jewelry Class

2009-06-06T14:16:00.000-07:00

We will be having a Jewelry Making Class this summer. I will have the jewelry to show you on Sunday and asign up sheet. You can also view them on here. I realize that these pictures are not the greatest so make sure you look at them in person too.

The class will be held on Saturday July 18th at 10:00 am at the Tropicana Building. It will be lots of fun so we hope you can make it.

Here are the pieces you can choose to make. Please leave us a comment with your name, which piece you would like to make and how many. Thank you!

Light blue bracelet $3.00

Brown bracelet $3.00

Dark Blue bracelet $3.00

Purple Necklace $7.00

Teal Necklace and Earrings $7.00

Brown Necklace and Earrings (only 1 earring is pictured) $7.00

Blue Necklace $7.00

Gardening Class/ Sun Hats

2009-06-06T12:23:00.000-07:00

You are all invited to attend the Gardening Group Class. We will be making cute Sun Hats to use while gardening or playing in the sun.

When: Tuesday June 23rd
Were: Tropicana Building
Time: 7 p.m. -9:00p.m.

I attached the flyer. You can click on it to see an enlarged copy. There is a list of the needed materials. Call Nanette with any questions.

Please leave us a comment and let us know if you plan on attending. We will also be passing around a sign up sheet and a flyer on Sunday.

Being Frugal is Fabulous

2009-06-06T12:17:00.000-07:00

Your invited to a Fabulously Frugal Class at Megan Dougherty's home. She will teach us how to save $100 or more each month on groceries.

When: Tuesday June 16th
Time: 7:00 PM
Where: Megan Dougherty's Home

Please leave us a comment and let us know if you plan on attending.
Can't wait to see you there!

Pursuit of Preparedness

2009-06-01T21:10:00.001-07:00

I hope everyone is trying to work on their food storage. I for one have caught the bug. I have been working on my 72 hour kits and feel that I am making some headway.
So, if any of you are trying to add a few things each week, here is the next item.

This weeks item is cans of soup or soup mixes.

Just get as many as you can afford at this time If it is just one can, that is better than nothing.

Pursuit of Preparedness

2009-05-26T21:15:00.000-07:00

My Mom's ward is doing this fun thing in their ward. It is called the Pursuit of Prepardness. Each week they suggest one item to add to your food storage. At the end of the year, you should have a pretty good start for your food storage. I thought it was a good idea that didn't seem overwhelming. So, I thought I would share one item each week that you can add to your food storage. You can buy as much or as little of that item that you want or that you can afford.

This weeks item is Apple Chips.

"The revelaion to store food may be as essential to our temporal salvation today as boarding the ark was to the people in the days of Noah... It wasn't raining when Noah built his ark. Let us not wait for the drops of rain to fall to begin preparations for our ark." -President Ezra Taft Benson

Ideas for 72 Hour Food Kit

2009-05-20T14:17:00.000-07:00

If you aren't sure where to start when it comes to what kinds of foods to put into your 72 hour kit here is a sample menu.

Day 1
Breakfast: 1 granola bar, 1 hot chocolate
Lunch: 1 beef jerky stick, cheese crackers, soup
Dinner: Vienna sausages, peanuts
Snack: 9 pieces hard candy

Day 2
Breakfast: 1 granola bar, 1 hot chocolate
Lunch: 1 beef jerky stick, cheese crackers, soup
Dinner: Tuna lunch kit, peanuts
Snack: 9 pieces hard candy, gum

Day 3
Breakfast: 1 granola bar, 1 hot chocolate
Lunch: 1 beef jerky stick, Cheese crackers, soup
Dinner: Hormel Dinner, peanuts
Snack: 9 pieces of hard candy, gum

Each kit you make requires 2 liters of water to prepare food. However, this does not include other emergency water drinking. 1 gallon per person per day for drinking and other uses.

Everything you put in your 72-hour kit should be airtight and individually packaged in the original wrappers. This should help keep food fresh and keep bugs out.

Remember this is only a suggestion. You must put into your 72-hour kits that which your family will eat.

Welcome

2009-05-20T13:26:00.000-07:00

Welcome to the Hacienda Holler.!
Thank you for checking out our blog. It was created for the Sisters of the Hacienda Ward to help us stay updated with the happenings of our Relief Society. We will post updates, announcements, upcoming activities and other important information.
Please check back often and leave us a comment with any ideas, suggestions, or anything else that you might like to share.

Thank you!