CHOCOLATE CHIP COOKIE PIE

Doctor Yum and Chocolate Covered Katie

3 tablespoons coconut oil, melted (or other oil of choice, plus additional oil to grease the pan)
4 cups  cannellini beans/chickpeas/pinto, drained and rinsed (can also use two-15 ounce cans )

1 cup quick oats (gluten-free oats if necessary)
2 teaspoons vanilla extract
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
1 cup dark chocolate chips
¼ cup applesauce (unsweetened)
OPTIONAL: 1 tablespoon flax meal

METHOD
Preheat oven to 350 degrees and oil a 13 x 9 pan. I first pureed the beans by themselves for 2-5 minutes to make sure they were really smooth. Combine all ingredients except chocolate chips in a food processor and process very well until you achieve a batter consistency (this took about a 60-90 seconds in my Kitchenaid food processor). Fold in chocolate chips. Spread batter in the pan and bake for a total  of  40 minutes. After 10 minutes of cooking I sprinkle a handful of chocolate chips on top. Cool 10 minutes and remove from the pan.

I don't like them right after they are cooked I think they taste too beany and mushy. I put them in the fridge overnight and let them sit. They are definitely soft and moist.

Or for sugar free version from Chocolate Covered Katie

2 cups chopped pitted dates

4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)

Lentil curry

1 1/2 cups lentils, rinsed and picked over
1/2 large onion, diced
2 tablespoons butter
1 tablespoons curry paste
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 14-ounce can tomato puree or chopped tomatoes

2 c water

3 sliced carrots

lemon or lime (juice and pour on right before its served)

Optional- can add coconut milk, but I didnt have any

1.  Cook the lentils according to directions. Drain and set aside.
2.  Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.
3. Add the lentils and the water or cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

I served with rice on the side and a Dad salad (1 washed whole romaine lettuce leaf for each person).

It actually was even better the next day, so delicious to me! The kids didn't love it.

Oriental & Asian Chicken Salad

2 Chicken breasts cooked and sliced
1/2 head sliced green cabbage, if you want add romaine lettuce, red cabbage really looks beautiful
1/2c toasted almonds (425 roast for 7-12 min)
4 green onions
shredded carrot and/or broccoli

1 pkg of ramen noodles (425 roast for 3-5min)
1/4c sunflower seeds (425 roast for 7-12 min)
Optional- lo mein noodles

Dressing-
3 T vinegar (a mixture of both rice vinegar and/or apple cider)
1/2c oil (olive oil and/or sesame oil)
1/4t pepper
1 ramen season packet
Optional- 1/2t fish sauce

1. Prepare the dressing: In a small bowl or large measuring cup- vinegar,oil, pepper and season packet. Taste and add more salt as desired
2. In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately or prepare everything and keep separate until ready to serve. The dressing wilts the cabbage and ramen noodles and lettuce quick.
3. In a pan over medium heat or in oven warm up vegetable oil.  Crush the Top Ramen noodles  (without flavor packets) and cook until slightly brown. 
4. Sometimes I mix the cabbage, carrots, green onions with the dressing, let sit in fridge. Then leave out the chicken, ramen, lo mein noodles, nuts/seeds till right before serving.
5. DELICIOUS!!!

serve with Lisa Morby's Pad Thai

Summer Camps

Oakcrest camp
$150
Wards and stakes get to reserve their time slots first, then individuals can apply to attend.
For only girls that have finished 7th grade - only attend once in their life
Mail in Registration begin April 1st

Brighton Camp
$150
Wards and stakes get to reserve their time slots first, then individuals can apply to attend.
For beehives 1st year and 2nd year- can attend twice in 2 years
Additional program called Mountaineer program, where 13-14 year can attend
Online Registration begins April 27th

North Ogden Summer Recreation

1. Lil’ Tykes Sports Camp (AGES 3 - 5) registration begins may 1

2. Science Week (AGES 6 – 11)

3. Arts and Craft Week (AGES 6 – 11)

4. Summer Theatre Camp- 4th-9th

Pre-kindergarten kick ball

registration-March 1st - March 31st, Practice: Last Week of April

Games:  Monday and Wednesday’s, Starts 1st Week of May and Ends 1st week of June

Ogden On Going and summer camps- Marshal White Center

Archery Arts and Crafts Boxing Cheer-leading/Hip Hop Dance Painting  Piano Pottery  Theater Tumbling

Summer programs at Ogden Nature Center- preschool programs, summer programs, family camp

Slow Cooker Mexican Chicken

Two Peas and Their pod

Ingredients

•  1 15 oz can diced tomatoes
•  2 15 oz cans black beans, rinsed and drained
•  1 14.4 oz can chicken broth
•  1 4 oz can diced green chiles
•  1/2 yellow onion diced
•  2 cloves garlic minced
•  1/4 cup chopped cilantro
•  1 tablespoon fresh lime juice
•  1 teaspoon ground cumin
•  1 1/2 lbs boneless skinless chicken breast
•  Salt and black pepper to taste
•  Optional toppings: chopped green onion shredded cheese, avocado, cilantro, sour cream

Instructions

1. In a slow cooker, combine diced tomatoes, black beans, chicken broth, green chiles, onion, garlic, cilantro, lime juice, and cumin. Add the chicken breasts.
2. Cook on low for 6-8 hours or on high for 4-6 hours. When the chicken is cooked, remove from slow cooker and shred. Return shredded chicken to slow cooker and stir. Season with salt and black pepper, to taste. Cook for an additional 30 minutes to thicken. Serve over rice or cilantro lime quinoa.
3. Note-you can also use the chicken to make tacos, burritos, salads, nachos, or tostadas.

I served with Chipotle Ranch and the Taco Salad

Easter

Bible Scripture Cookies

Song, Video, Scriptures for Easter

Mary Annoints and gives what she has to Jesus. What can you give to Jesus?

Jesus goes and worships at the temple? Can you go to the temple or What can you do in your home to help it feel more like the temple?

The last supper. How do you remember the Savior during the week after taking the sacrament?\

Think of Jesus carrying his cross and suffering in the garden and on the cross.  What can you give the lord to come closer to him?

Betrayal, trial, and abuse. Jesus bore all his trials with patience.How can Jesus's love and compassion during Betrayal, trial, and abuse help you through hard times?

General idea of Christ's last week

https://www.learnreligions.com/holy-week-timeline-700618

Videos depicting last week of christ's life 

https://www.churchofjesuschrist.org/media/collection/bible-videos-final-events?lang=eng

The Chosen video series- Still shots on pinterest of Jesus Life Chosen Pictures

Last Week of Christ's life- LDS Daily

Activity, scripture, how does this relate to me?

Sunday- Jesus rode into Jerusalem as His followers waved and placed palm leaves on his path

            Could make Hosana branches

Monday- Matthew 21- Cleanses temple (21:12-13), could do something to clean our house

curses the fig tree (21:18-22) , and discusses authority (21:23-46), the  leaders of Jerusalem were trying to trick Jesus, but he fooled them—He gives the parables of the two sons and the wicked husbandmen.

Tuesday- Teaching in the temple (could go inside do temple work or just go touch the building), what were some things he taught?

Wednesday

Thursday- Last supper (use candles, unleavened bread, olives, grapes, cucumbers, grape juice, etc)

 He showed the disciples the sacrament, washed their feet, He said he loved them.

visited the Garden of Gethsemane, where He suffered for our sins, pains, weaknesses, and trials.

Friday-  Christ was betrayed by Judas, one of His apostles, and sent to the local authorities in Jerusalem. He was sentenced to crucifixion. After being whipped, having a crown of thorns placed on His head, and carrying His cross to the hill, Jesus was crucified. They drove nails in his palms, wrists, and feet. After His death, He was carefully buried in a garden tomb.

Saturday- Christ body in tomb, in spirit world

Sunday- Resurrection

Make Unleavened bread-

1 c cold water

2 T oil

8 T honey

1 and 1/2t salt

3 T soft butter

1 egg

5 c flour

-Preheat oven to 400 degrees F. Mix all above ingredients except for the flour.
-Slowly add the flour. Knead until the bread is elastic.
-Oil your hands, then shape balls of the dough in the same way that you shape hamburger patties. Then poke holes in them with a fork.
-Grease the pan, and place the bread on it.
-Bake at 400 degrees F for 10-12 minutes, or until golden brown around the edge.

Resurrection Rolls

More Christ Centered Easter ideas- easter cookies, light up easter eggs

https://freedomhomeschooling.com/christ-centered-easter-traditions/

PANDA EXPRESS ORANGE CHICKEN (COPYCAT)

Definitely a winner, loved it!!!

Dinner Then Dessert

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces
• 1 egg
• 1 1/2 tsp salt
• 1 pinch black pepper
• 2 tbsp oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour
• cook brown rice separately

US Customary - Metric

FOR THE SAUCE:

• 1 tablespoon corn starch
• 2 tablespoons rice vinegar
• 1/4 cup water
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar (I used honey)
• 10 tablespoons white vinegar (didn't use)
• zest of 1 orange
• 1 sliced onion

US Customary - Metric

TO FINISH: (I actually forgot to add this stuff and still tasted wonderful)

• 1 1/2 tablespoons ginger root minced
• 2 teaspoons garlic minced
• 1/2 tsp hot red chili pepper crushed

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
2. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
3. In a large frying pan or a wok, heat oil in a wok 375 degrees.
4. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
5. Fry the chicken for 3 to 4 minutes or until golden and crisp.
6. Transfer to a cooling rack and repeat with remaining chicken.
7. When you are done with the chicken, saute the onions (tender crisp) in the oil
8. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
9. Add the orange sauce and bring to boil.
10. Turn off the heat, and add cooked chicken and stir until well mixed.