Women's Ministries

at Salem Heights Church

Sunday, December 8, 2013

Our Special December GNO TOMORROW night!

It's not too late to plan on joining us for Girls' Night Out, a Vintage Christmas Event at Mission Mill! Tomorrow night at 6:15pm, join us for "be merry", a festive evening of fun designed to delight your eyes and uplift your heart!
  • Live Music
  • Light Supper of Quiche and Pie
  • Raffle prizes - to gift or keep!
  • Photo booth with Caley Saffeels
  • Caroling
  • grounded Coffee Shop
  • Featuring speaker, Laura Chica
 Doors open at 6pm, supper starting at 6:15. Program will begin at 7:15pm. 
Childcare provided at Salem Heights Church. Free Event, come one, come all!
 

Thursday, October 31, 2013

Moms & Tots TOMORROW!



Our next Moms & Tots INDOOR playgroup will be this Friday, TOMORROW, November 1st from 9:30 to 11:15.

C
ome and go  whenever you would like - whatever fits into your schedule. 

There is no school this Friday for Salem/Keizer schools so if you have elementary aged children who would enjoy coming with you, you are welcome to bring them as well. 

Don't forget to invite a friend or neighbor.

Hope to see you on Friday!

Thursday, October 17, 2013

Dinner Bell! - Chicken Broccoli Supreme

Chicken Broccoli Supreme



It's not low fat and I don't care...cause it's that good.

Head on over here for the recipe!

Friday, October 11, 2013

Pretend it's Wednesday & this is Dinner Bell!

This week totally got away from me and I missed Dinner Bell! Wednesday!

So, to make up for it I'm treating you with something sweet...on Friday.:)

Do you love snickerdoodles? Do you like them soft and chewy? How about in a super easy and yummy bar form?!



Go here for this tried by me (Cathy) and true recipe!


Thursday, October 3, 2013

Moms And Tots Playgroup THIS Friday!!



Our next Moms & Tots INDOOR playgroup will be this Friday, October 4th from 9:30 to 11:15 in the gym at Salem Heights Church!

C
ome and go  whenever you would like - whatever fits into your schedule. 

Don't forget to invite a friend or neighbor.

Hope to see you on Friday!

Wednesday, October 2, 2013

Dinner Bell! - Breakfast for dinner...Amish Breakfast Casserole

Amish Breakfast Casserole
from the kitchen of Cathy Cordero

Ingredients
* 1 pound sliced bacon, diced (Haven't tried w/ bacon yet. I used precooked diced ham)
* 1 medium sweet onion, chopped (Did NOT use a whole onion!)
* 6 eggs, lightly beaten
* 4 cups frozen shredded hash brown potatoes, thawed
* 2 cups shredded Cheddar cheese
* 1 1/2 cups small curd cottage cheese
* 1 1/4 cups shredded Swiss cheese (Didn't have on hand so I just used more cheddar.)

Directions


1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Wednesday, September 25, 2013

Don't Miss Out On Womens' Retreat!!!



Dear Ladies,
 
This Sunday is the LAST Sunday to register for Women's Retreat 2013 - Craving Grace Like Chocolate. If you haven't already registered, please click on the link below and register today!
 
If you don't have your roommates confirmed, just note that in your registration and we will get room assignments set up later. At this time, we just need to be letting the hotel know that you are coming.  
 
If money is tight because it is the end of the month, you are welcome to pay in October anytime up to the first day of retreat. And if you would like to donate to the scholarship fund to help ladies who would not otherwise be able to attend, you are welcome to do that anytime as well.
 
Also, don't forget about the 'Chocolate Collection.' Can you help us build a chocolate stash for  retreat? If so, bring bags of wrapped chocolate and look for specially marked boxes with the Retreat logo. 
 
All Because of Grace!
Your Retreat Team

Sunday, September 15, 2013

First Girls' Night Out of the year is tomorrow (Monday) night!!!! BE there.;)

Don't forget to join us tomorrow night for the Girls' Night Out Ice Cream Social and Game Night!
Kick off the year with us as Julie Bernard encourages us to "be present" amidst all that life brings us! Bring your friends!
grounded coffee shop opens at 6:30, program starts at 7:05pm.  Childcare is provided.

Thursday, August 1, 2013

Women's Discipleship 2013-2014 *REGISTER NOW!*



Women’s Discipleship 
2013-2014
Study…Fellowship…Encourage…Grow…Belong
Fall is just around the corner and with that comes Women's Discipleship, a ministry meant for all women in all seasons of their Christian life, from brand new believers to those who have known Christ for years.  Come study and grow together with us as we investigate the truths of God’s Word and encourage each other in the application of these truths. 
Join us on Tuesday evenings from 7:00-8:30 p.m. (beginning September 24, 2013),  Wednesday mornings from 9:30-11:30 a.m (beginning September 25, 2013), or Wednesdays from 12:00-1:00pm (beginning September 25, 2013).  This unique six year program begins by establishing strong roots and culminates with opportunities for branching out.  Each class focuses around curriculum that will give you the opportunity to study God’s Word on your own and come together once a week to discuss it in a small group format.

*John - Year 1   $14
Establishes roots based on the truths of who Jesus is and under-standing what it means to believe in Him.

*Galatians - Year 2   $26 ($14 without book)
Provides a foundation for growth by gaining an understanding of the freedom we have in Christ and the work of the Holy Spirit in our lives.

*James - Year 3   $14
Experience the pruning and maturing that comes as a result of studying what genuine faith looks like in the life of a believer.


***After completing the third year – The Study of James – you may choose one of the following three electives in any order:


Elective 1:  *OneSent --- $14
Branch out and develop a heart for others as we search God’s Word and look at the life of Jesus to determine what it means to be One Sent, to have “His Heart, His Hands.”

Elective 2:  *Reflections of a Godly Woman - Year 4   $14
Flourish through the study and application of the characteristics of a godly woman by studying the principles in Titus 2 and women in the Bible.

Elective 3:  *To Know His Name - Year 5   $14
Be built up by experiencing God more intimately through a deeper study of His names as they are revealed in Scripture. This study gives women the opportunity to further their biblical study skills and share what they have learned with their group.

If you would like to register for Women's Discipleship, please click on the link below and provide us with the necessary information needed.
Click here to Register Now!

If you have any questions, feel free to contact:

Lauren Bain                                                                     Stacey Moore
laurenhbain@gmail.com                                             ssbkz@wvi.com

Monday, May 13, 2013

April's GNO Dessert Recipe




Pineapple Cake 
From the kitchen of Susan Duncan

1 box yellow cake mix
1 20oz can crushed pineapple (do not drain juice)
3 eggs

Thoroughly combine and mix all ingredients together.   Bake at 350 degrees for 30 minutes in a 9x13 pan.  Top with cool whip and maraschino cherry.

Wednesday, May 1, 2013

Dinner Bell! - Cowboy Caviar

Cowboy Caviar
from the kitchen of Cathy Cordero

INGREDIENTS:
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
1/4
 c. red onion, chopped
1/4 c. green onion, sliced
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped

Juice of 1 lime


Combine all ingredients, adding avocados last, and toss gently. Serve with chips.

*If you don't like black beans (blasphemy!) you can use black eyed peas.

*Can always substitute fresh chopped tomatoes for the Rotel too.

Thursday, April 25, 2013

It's a late Dinner Bell! and it's not even a dinner...Hard Cooked Eggs in the Oven

Now, maybe you are way more ahead of the game then I am, but when I discovered this trick for making hard boiled eggs minus the boil I was thrilled! Figured I would share the wealth...to those of you who aren't overachievers.;)

They turn out awesome and are so much easier to do larger amounts.

Hard Cooked Eggs in the Oven

2-4 dozen raw eggs
ice
water

1) Oven rack in the middle position
2) Fill as many muffin tins as you want.:)
3) Don't preheat oven!
4) Put eggs in and turn the oven on to 325*
5) Bake for 30 min.
6) Immediately transfer to a large bowl full of ice water.
7) Peel and store in the fridge!
*You might see little brown spots on the eggs. Never fear! It does not effect the taste whatsoever!
Enjoy! Nom nom nom.

Thursday, April 4, 2013

March GNO's Recipe - Pink Lemonade Cupcakes



Pink Lemonade Cupcakes
From the Kitchen of Nikki Hughes

Cupcakes:
1 box white cake mix
¾ cup frozen pink lemonade concentrate
½ cup water
1/3 cup vegetable oil
4 egg whites

Icing:
6 cups confectioners’ sugar
2 sticks unsalted butter @ room temperature
¼ cup frozen pink lemonade concentrate
2 pinches salt
Preheat oven to 350 degrees & line 24 muffin tins with liners.  (silver or Reynolds StayBrite baking cups work nice).  Combine all of the cake ingredients in an electric mixer and begin by mixing on low for 30 seconds, then increase the speed to medium for another minute.  Divide the batter evenly, filling the liners about 2/3 full.  Bake cupcakes for about 25 minutes, or until a toothpick comes out clean.  Allow cupcakes to cool.  Make frosting by combining all the ingredients and mixing until frosting is light and well combined.

Thursday, March 21, 2013

Dinner Bell! - Not Your Mama's Baked Potato


Found this idea on Pinterest and boy am I glad I gave it a try! Delicious! 

And the kids kept saying it tasted like yummy french fries.:)




~Method Preheat the oven to 220˚C (425˚F). 

~Put the potato on a chopping board, flat side down. Start from one end 

of the potato, cut almost all the way through, at about 3 to 4 mm 

intervals.

~Arrange the potatoes in a baking tray and insert the garlic in between 

the slits. 

~Scatter some butter on top of each potato. 

~Bake the potatoes for about 40 minutes or until the potatoes turn crispy 

and the flesh is soft.

Tuesday, March 19, 2013

Scenes from a Girls' Night Out

Our March Theme
Our tables and dessert

Coffee Bar

Ordering & Fellowshipping

Decor Swap!
Shopping! ;)

Fun times!

Crafting!

Being encouraged from God's Word!
If you made it to March's GNO we hope you came away encouraged to "trust", "dwell" and "delight" in where God has you right now! And that you found some "new" things to brighten your home.:)

If you missed us...you can go here to listen to the podcast and...don't forget to put April's GNO on the calendar!

Monday, April 8th! Coffee bar always opens at 6:30! We'll be learning about Real. Success.  and, as always, having lots of fun!

Wednesday, March 13, 2013

Dinner Bell! - Mac & Cheesy Goodness


Mac & Cheese
from the kitchen of Cathy Cordero

Ingredients:
2 cups uncooked elbow macaroni (this will be more than an 8oz box)
4 Tbsp butter, cut into pieces
3 cups grated sharp cheddar cheese
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup whole milk
1/2 tsp dry mustard
1/2 tsp black pepper
Panko breadcrumbs

~Boil macaroni in plenty of water about 7 min (you still want it be slightly firm). Drain.

~In lg saucepan heat butter, cheese and milk until cheese melts.

~Add sour cream, soup, salt, pepper and dry mustard stirring on low heat until hot.

~Mix with cooked pasta and pour into a buttered baking dish. (I used a 9x13)

~Sprinkle with panko breadcrumbs to taste.

~Bake at 4oo until bubbly and brown.

**I'm going to experiment with different cheese next time! Can you say "chipotle cheddar"?! Or I might add bacon and garlic...the possibilities are endless!

Thursday, March 7, 2013

Dinner Bell! better late then never...Chicken Fettucine


Chicken Fettuccine
from the kitchen of Rhonda Blair via Cathy Cordero ;)

Ingredients

2/3-1 cup butter depending on taste (but truthfully I'm pretty sure I use 2 whole sticks:))
1 onion sliced
2 Tbsp Basil
1 tsp fresh garlic
salt & pepper

~combine in a large casserole dish (bigger than a 9x13) & melt in a 350 degree oven until onions are brown (about 15-20 mins)

~Add 
1/4-1/2 tsp crushed red pepper
1 chicken bouillon cube

~Place 4-6 chicken breasts (I like to use the frozen chicken tenders from Costco (use more than 4-6) since they cook faster.) in dish and cook at 375 degrees for about 45 mins turning 2-3x.

~Cook 1 pound of fettuccine noodles separately. Drain & mix into dish with the finished chicken (cut up). 

*Most times I add a can of drained corn as well.

Wednesday, February 27, 2013

Dinner Bell! - Pulled Pork Sandwiches

Pulled Pork Sandwiches
from the kitchen of Cathy Cordero via Meredith


1 cup ketchup
1/4 cup brown sugar
4-5 cloves garlic, chopped
3/4 tsp dried sage
1/2 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3-5 lb boneless pork shoulder
hamburger buns or hoagie rolls
barbeque sauce (Sweet Baby Ray's is our favorite!!!)
coleslaw (optional)

In the crock-pot, mix ketchup, brown sugar, garlic, sage, oregano, salt and pepper. Trim fat from pork and cut in half. Add meat to crock-pot and turn to coat all sides with ketchup mixture. Cover and cook on low until very, very tender. About 8 hours on low; 6 hours on high. Transfer pork to a large bowl. Using two forks, pull meat apart until shredded. Pour juices from crock-pot over pork to moisten. Spoon onto buns or rolls. Add barbeque sauce and/or coleslaw if you're from the South. So delicious.

Wednesday, February 20, 2013

Dinner Bell! - Chicken Pot Pie

Apparently our very own Sarah Moore knows how to make a mean (and by that, I mean delicious) pot pie. Lauren Bain passed on the "how to" she got from Sarah...yummmmm!


Chicken Pot Pie
from the kitchen of Sarah Moore

I use the pre-made Pillsbury Pie Crusts. I put the bottom one into the pie pan and pre-bake it.

Microwave a potato until it's soft. Then peel it and cube it. Place the potato cubes into the pie pan on top of the crust.

Cut up and saute a chicken breast or two and then add that to the pie.

Fill the rest of the pie with frozen mixed veggies.

Then I make the sauce by combining the below ingredients in a sauce pan, stirring constantly until it's thickened. Pour the sauce over everything in the pie until it's completely full. Sometimes I end up with a little more sauce then I need but try to fit as much of it in as I can.

Ingredients for the sauce
1 cup milk
1 can chicken broth
1 1/2 tsp boullion
1/2 tsp poultry seasoning
1 tsp parsley
1/4 tsp onion powder
1/4 tsp pepper
1/4 tsp thyme
1/2 tsp garlic powder
3 tablespoon flour

Then add the other pie crust to the top and bake at 350 until crust is golden and insides are bubbly. I place a cookie sheet under the pie when I bake it as it tends to spill out.

Wednesday, February 13, 2013

Dinner Bell! - Stuffed Pepper Soup

The hubby and I are on Weight Watchers and I made this the other night and have to say it is a keeper! Even the kids ate it! I used ground turkey in ours but I'm sure ground beef is just as delicious.



Go here for the recipe!

Monday, February 11, 2013

Girls' Night Out is TONIGHT! - Real. BEAUTY.

 Please Join Us Tomorrow Night for Girls' Night Out!
 
Is beauty only skin deep? Is beauty truly in the eye of the beholder? Join us Monday night for Girls' Night Out, where we will challenge the idea of Real. Beauty. as the world sees it and as we so often see it ourselves! We will take a walk through the halls of our fashion history, grab a few beauty tips and learn from Laura Chica as she pulls off the mask and exposes the true origin of beauty, from the One who created it.
 
 
Bring friends!  See you there! 
>>>>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<<<<<<<<< 

If you haven't liked us on Facebook, make sure you do that!  Not on Facebook?  you can still view our page at:https://www.facebook.com/pages/Salem-Heights-Church-Womens-Ministries/133056586778333
Check out our recent posts to get you excited about Girls' Night Out!

Wednesday, February 6, 2013

Dinner Bell!! - Crustless Quiche

Breakfast for dinner? Okay!


Crustless Quiche
From the Kitchen of Lori Connelly via Nikki Hughes
 

Ingredients:
1/4 cup butter, melted
10 eggs
1 tsp baking powder 
1/2 cup flour
1 lb Monterey Jack cheese, grated
1 lb sausage, ham or bacon, cooked & drained
1 pint cottage cheese
 

Directions:
1.  Pre-heat oven to 350 degrees.
2.  Melt butter in 9 x 13 pan
3.  In a bowl, beat eggs and add baking powder & flour.
4.  Spread half the egg mixture in pan.
5.  Sprinkle grated cheese, cottage cheese and meat over mixture.
6.  Spoon remaining egg mixture over the top.
7.  Bake for 40 minutes, or until set.

Tuesday, February 5, 2013

Tuesday's Tip - Homemade Laundry Soap

I just posted on my personal blog about my love of making my own laundry soap and the cost effectiveness of it...

Check it out here ---> HERE


Wednesday, January 30, 2013

Dinner Bell! - best broccoli of your life

I had so many requests for this recipe after I posted on Facebook that my husband raved about it and asked for it every night that I decided it should be our next Dinner Bell post...even if it is a side dish.:)

*I did not use the pine nuts or fresh basil and it was still amazing!!


Parmesan-Roasted Broccoli

from the kitchen of Food Network's Barefoot Contessa



Ingredients

  • 4 to 5 pounds broccoli
  • garlic cloves, peeled and thinly sliced
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet panlarge enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoonsolive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Wednesday, January 23, 2013

Dinner Bell!! - Slow Cooker Honey Sesame Chicken

Found this on Pinterest and it is DEFINITELY a keeper. The whole family loved it!



Slow Cooker Honey Sesame Chicken
from the kitchen of www.sixsistersstuff.com 

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Wednesday, January 16, 2013

Dinner Bell!! - Ravioli Casserole


Ravioli Casserole
from the kitchen of Nikki Hughes

Makes in a 9 X 13 pan, split if desired.

1 jar spaghetti sauce
2 cups small curd cottage cheese
2 ½ cups shredded mozzarella
¼ cup parmesan cheese
1 ½ - 2 pounds cheese ravioli

Cook ravioli according to package directions, drain.  Spread ½ cup of the spaghetti sauce on the bottom of an ungreased casserole dish.  Layer ravioli, mozzarella, cottage cheese and sauce in two layers.  Top with parmesan cheese.  Wrap with foil and freeze.

To Serve:  Thaw.  Bake uncovered at 350 degrees for 35 to 40 minutes.  Let stand for 5 minutes before serving.