Joanns Famous Cinnamon Rolls

 One time we went to Teresa Hansens for food and games.  She made the best cinnamon rolls

Birthdays & Anniversaries

 Birthdays and

Anniversaries

01/11/03 Dave & Alli Pattberg

Anniversary

01/28/44 Craig Pattberg

02/06/98 Connor Smith

02/08/99 Kimber Pattberg

02/15/07 Emily Pattberg

02/12/78 Matt Pattberg

03/01/66 Trudi Pattberg

03/09/68 Craig & Judie Anniversary

03/26/63 Lisa Murdock

03/26/93 Cameron Pattberg

03/27/79 Logan Mickel

04/28/71 Rodger Smith

05/01/92 Chris & Linda Pattberg

Anniversary

05/03/96 Alex Smith- Jen and Rodger

05/04/46 Denny Stewart

05/04/91 Brent & Trudi Pattberg

Anniversary

05/06/93 Jen & Rodger Smith

Anniversary

05/15/18 Luke Mickel

05/17/40 Lynda Stewart

05/18/53 Rhonda Pattberg

06/01/71 Linda Pattberg

06/13/97+- Claire Smith

06/19/45 Judie Pattberg

06/21/08 Nannie Stewart died

07/01/03 Amy & Logan Mickel

Anniversary

07/03/80 Amy Mickel

07/05/06 Katie Mickel

07/11/72 Jen Pattberg Smith

07/12/2o. Calin Pattberg

07/20/04 Porter Pattberg

07/22/10 Jillian Pattberg

07/30/70. David Hiatt

08/07/15 Cameron and Peyton

Anniversary

08/20/94 Peyton Pattberg

09/03/04 Adam Pattberg

09/17/43 Gary Stewart

10/08/04 Malea Smith

10/17/75 Dave Pattberg

10/26/01 Makenzi Smith

11/01/95 Kayla Pattberg

11/07/61 Brent Pattberg

11/11/73 Alli Pattberg

11/21/12 Chloe Julynn Mickel

12/01/08 Lily Kristen Marie Mickel

12/15/69 Chris Pattberg

12/28/03 Kylie Pattberg

Gathering Bingo Game

This was an activity hosted by Brooke Protheros' Wellness Company, "The Cove"

It was a ice breaker, gathering activity and we all got to know each other better.

 

Jamie West St George Activities

 St George Stuff

Activities

• Children’s Museum 

• Santa Clara Pool – we call it the frog pool. Go on a school day if you are going to be there during the week around 1 or 2 o’clock and you will have the pool almost to yourself. 

• Red Rocks “Pioneer Park” – I am sure you have done these up with the D on them but my kids love it. Lots of fun places to climb and explore 

• Red Hills desert Gardens – On the east end of the red rocks there is a garden with all sorts of fun stepping stones, etc. my kids love to play here. 

• Mountain biking – Bear claw Poppy Trail for adults or older kids. 

• Kids Biking – there is a fun dirt bike part right behind the Santa Clara pool. 

• So many paved walking trails to ride bikes or walk on. We have explored them all. 

• Tuacahn – great shows a bit pricey

• Temple Square Visitors center – have so many fun activities for kids and teens. We spent 3 hours there. 

Food

• Mad Pita – Washington close to the Costco – Best Greek food I have ever had

• Benja’s Thai and Sushi – We usually order take out with the kiddos and just take it back to our place – really good Tai Food!

• Thomas Judd Store – Fun store for a drink or treat …literally has so many fun drinks and treats. Also serve soups and really good bread sticks. 

• Allure Café

• Even Stevens – this is Colin’s favorite has a fun vibe 

• Bear Paw Café – great for breakfast 

• The Egg and I – great for breakfast or lunch

• Pizza places – Pizza limone, Riggatti’s Wood fired Pizza. 

Hikes 

• Chuckwalla Trail – also called Turtle Trail just at the top of Bluff ST. 

• The trail right outside snow canyon – Right before you have to pay to get into snow canyon you will see a parking lot to the left across the street is a great trail to a waterfall and little pool certain times of the year. 

• Anasazi trail (tempi’po’op – can see actually petroglyphs.)

• There is a hike just out of Kannaraville that we love.

• Temple Quarry Trail.  

Parks

• Tonaquin Park – Thunder Junction is the dinosaur park.  Also, if you walk north east of the dinasour park there are tennis courts and a really fun nature center with ducks to feed.  

• Cottonwood Park – great park has a rock climbing wall.

• Town Square Park – more for little kids but is like a fun natural splash pad, rocks to climb on, a merry go round. 

Ultimate Dinner Rolls

Tasty

 for 16 servings

• 1 cup whole milk
• ½ cup warm water
• ¼ cup unsalted butter, melted
• ¼ cup sugar
• 2 ¼ teaspoons active dry yeast, 1 packet
• 4 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• 2 large eggs, room temperature
• neutral oil, for greasing
• sea salt, for sprinkling

1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6. Divide the dough into 16 equal balls, roughly the size of tangerines.
7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9. Preheat the oven to 375˚F (190˚C).
10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
12. Enjoy!

Egg Noodles

 Taste Better From Scratch

        Dbl       Single (serves 6), Dbl serves 12 ish

• ▢4          2 large eggs
• ▢2 t       3/4 teaspoon salt
• ▢4T        2 Tablespoons milk
• ▢3c        1 1/2- 2 cups all-purpose flour
• 
  

I doubled the recipe, so I could save some noodles for a future soup.

• 
  

• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
• Roll out onto a lightly floured counter until it’s very thin — less than 1/4” thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
• Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.

Creamy chicken noodle soup

 Natasha's Kitchen

• 6 cups chicken broth, w used low sodium
• 5 cups water
• Salt to taste
• 3-4 chicken thighs, skinless (bone-in or boneless)
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 medium carrots, 2 carrots grated, 1 carrot sliced into thin rings or half circles
• 2 medium celery stalks, finely chopped or thinly sliced if you prefer
• 2 cups pasta such as rotini, egg noodles, or your favorite kind or could make dumplings
• 1 cup corn, from 15 oz can, or preferably 1 cooked cob
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash, or your favorite salt-free seasoning

12/5/22 I served this soup with homemade egg noodles

instead of pasts make Dumplings

1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!