October SUPER SATURDAY ideas welcomed!

We would love to hear from you! If you have a specific project/craft idea that you would like to suggest please e-mail us your idea.

*Attach a picture example
*Keep the cost to $10 and under.

**The RS Presidency will narrow down the idea selection to a select few.


Dear Sisters,

We are excited to let you know that on Thursday August 7, we will have our second annual Stake Relief Society Summer Social and Service Event. Last year's was a huge success and the Stake has been working hard to make this event just as much fun!

We need your help!
This year we will be doing service projects based on a few needs that have been identified in our community. We are now gathering materials/supplies for these projects, here is what we need!
- fabric (lightweight cotton or flannel) suitable for blankets and quilts
- heavier fabric (suitable for tote bags)
- jewelry making items (nice beads, clasps, wire, etc.)
- fabric scraps 
- school supplies 
- other craft materials/supplies 

*Please bring whatever you are able to donate to church next week or you can drop if off at Sarah Homewood's house (3594 Scamp St)* 

The Stake leaders need these materials as soon as possible so they know what they have to work with.

Thank you, sisters! We are looking forward to this!

With Love,
The Relief Society Presidency

Quinoa Salad

We served a quinoa salad at our dinner last Saturday night, and it was a hit! Many sisters have requested the recipe, so we ask that you forward this to the sisters in your wards.

Quinoa Salad

1 cup quinoa, uncooked
2 cups chicken or vegetable broth
1 cup frozen or fresh corn
1 15 oz can chickpeas, rinsed and drained
1/2 crumbled feta
1/4 minced red onion
1/2 cup chopped sundried tomatoes
3 T fresh basil, chopped
2 T fresh parsley, chopped
Bring broth to boil and add quinoa. Simmer for about 15 minutes. Cool. Add dressing and all other ingredients. Chill.

Dressing: In blender, combine 1/4 cup olive oil, 1/2 t salt, 1/2 pepper, 2 T lemon juice.

Marilyn White

NEW Single Adult FB Page!

*NEW* Single Adult Facebook page
The FB page for our stake is:
For regional activities

  • SA’s-go on and join so you can stay up to date with activities for our new Stake program.
  • We are aligning our focus as SA’s with the prophet’s directive to “hasten the work”!
  • We have scheduled with the temple an ongoing session for our stake SA’s monthly
    • (3rd Friday eve at 6 pm).
  • The Harris’s are on standby for scheduling a family history center activity soon, in the meantime make sure you have joined the FB page so you  know when that will be happening.
  • SA’s we want to hear your ideas for service projects!  
  • We will also be hosting missionary minded activities like bringing investigators/non-member friends to the Battalion etc.

(In essence, we are leaving the super social activities to the regional activities coordinators, and our activities will be gospel centered w/ a social fringe :)  We can schedule going out to eat after each of these activities or potluck picnics etc.)

 All 31+ are encouraged to come, and those with youth can bring them to the temple, family history center and Battalion.

Lemon Parmesan Vinaigrette



1/2 cup lemon juice
1/2 cup olive oil
1/2 cup good grated parmesan cheese
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper


Put all the ingredients in a glass mason jar or other container with a tight fitting lid. Cover tightly and shake all ingredients to combine. Store unused dressing in the refrigerator. Use within a few weeks. If it even lasts that long.

Lemon Sunshine Zucchini Bundt Cake

Lemon Sunshine Zucchini Bundt Cake
Rating: 5
Prep Time: 25 minutes
Cook Time: 1 hour
Yield: 1 bundt cake
Lemon Sunshine Zucchini Bundt Cake
A sweet, buttery cake bursting with lemon and zucchini.
1 + 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan
2 + 1/2 cups all-purpose flour, plus more for pan
2 + 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon coarse salt
3 cups shredded zucchini (about 2 medium zucchini - 8 ounces each)
3 large eggs
1 + 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 teaspoons lemon zest, just the yellow - not the pith
1 tablespoon fresh squeezed lemon juice
1 + 1/2 cups confectioners' sugar, sifted
1 - 2 tablespoons fresh squeezed lemon juice
lemon zest to garnish the top, optional

  1. Preheat oven to 325 degrees F. Grease a 6-cup bundt pan with butter and dust with flour.
  2. In a large bowl whisk together flour, baking powder, cinnamon and 1 teaspoon salt.
  3. Grate the zucchini on the large holes of a box grater then wring out most but not all of the water by placing it in a clean kitchen towel and twisting it.
  4. Stir together the eggs and sugar, then stir in the melted butter, zucchini, vanilla, lemon zest and juice.
  5. Stir in the flour mixture.
  6. Transfer batter to the pan and bake about 1 hour or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cool 15 minutes.
  7. Run a paring knife around the edges then turn out onto wire rack or cake dish and allow to cool completely.
  8. Once cooled make the glaze by whisking the sugar and 1 tablespoon lemon juice, add more if needed. The glaze should be thick but will run off the spoon when lifted.
  9. Top the cake with spoonfuls of glaze then sprinkle with lemon zest. Refrigerate leftovers.

Cream Cheese Lemon Bars

  • 1 box lemon cake mix
  • 1/3 cup butter or margarine - softened
  • 1 egg
  • 8 ounces cream cheese - softened
  • 1 cup powdered sugar
  • 1/2 lemon - grated
  • 2 tablespoons lemon juice or 1/2 fresh squeezed lemon
  • 2 eggs
  • 1 teaspoon vanilla
Container: 9 x 13 baking pan and a mixing bowl
15 mins
35 mins
50 mins
  • In a mixing bowl, blend dry cake mix, butter, and 1 egg.
  • Press into a 9 x 13 pan, ungreased.
  • Beat the cream cheese until smooth.
  • Gradually blend in the powdered sugar.
  • Stir in lemon peel and lemon juice until smooth.
  • Reserve 1/2 cup of this mixture and refrigerate it for later use.
  • Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
  • Spread over the cake mixture.
  • Bake at 350° until set, approximately 25 to 30 minutes.
  • Cool completely.
  • Spread the reserved cream cheese mixture onto the bars.
  • Refrigerate until firm; then cut into squares and serve.

Workout Info

Helpful workout websites:
  • www.gppfitness.com
  • www.bodybuilding.com

Workout # 1

  • Tabata squats
  • Tabata sit-ups
  • Tabata push-ups

What is Tabata?
20 seconds fast
10 second break
8 times

Workout # 2

5 rounds of:
  • 10 Burpees
  • Sprint the length of a field
  • 10 triceps dips
  • Sprint the length of a field

Workout # 3

3 rounds of:

  • 10 Hamstring stretches
  • 20 jumping jacks
  • 10 bicep curls
  • 20 jumping jacks
  • 10 should presses
  • 20 jumping jacks
  • 10 front squats
  • 20 jumping jacks

Smoothie & Pancake Recipe

Healthy and Delicious Recipes!

Blueberry/Pomegranate Smoothie

  • 1 cup frozen blueberries
  • ½ cup pomegranate juice
  • ½ cup almond milk

Spinach Smoothie

  • 1 frozen banana
  • 1 packed cup spinach
  • 2/3 cup frozen mangoes
  • 1 ¾ cup almond milk
  • Agave nectar (to taste)
  • 2 tsp. flax seeds

Apple Pancakes

  • 1 cup whole wheat four
  • 1 tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 tbsp. sugar
  • ¼ tsp. ground nutmeg
  • 1 egg
  • 1 ½ tsp. butter
  • ¼ tsp. vanilla extract
  • 1 cup whole milk or low fat
  • ½ Granny Smith apple (pureed)

Combine mixed dry ingredients with mixed wet ingredients. Let batter stand for 5 to 10 minutes. Cook over medium heat. Makes about 8-10 pancakes.