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Thursday, November 29, 2012
To continue reading click here.
Thursday, November 15, 2012
Friday, November 2, 2012
We had the pleasure of listening to Mentor Mom Karen Bendell speak to us this evening about "body image." During her message, we were reminded that God created each one of us in his loving image, and that according to Him, each and every one of us is beautiful! This message is an important one to reinforce with our children. Remember this: For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do. (Ephesians 2:10). For links to the videos and other resources shared by Karen, click here. Thanks to Karen for shedding light on this very relevant child-rearing topic.
Tuesday, October 23, 2012
Sunday, October 7, 2012
Monday, October 1, 2012
Tuesday, September 25, 2012
Where to Find Corn Mazes in the West Metro
Twin Cities Harvest Festival & Maze
Halloween Happenings in the NW Metro
Three Rivers Park District: Halloween Happenings
Minnetonka Apple Orchard
Apple Jack Orchards
Sever's Corn Maze
The MN Landscape Arboretum has a ton of autumn activities. Every Thursday is free from November - March. Every 3rd Thursday is free from April - October.
If you have others to add to the list, please email Melissa Moore.
Thursday, September 20, 2012
Monday, September 10, 2012
Thursday, September 6, 2012
Thursday, August 16, 2012
Tuesday, August 7, 2012
Wednesday, August 1, 2012
Click here to register.
Click here to download a Westwood MOPS brochure.
$10 for 1st child, $5 for each additional child per session (maximum of $25).
MOPPETS childcare is not available for Evening MOPS.
Tuesday, July 31, 2012
In the sea of boy toys that is our house, the gold plastic gladiator helmet is one of many costumes my boys use for fighting evil, finding adventure or feigning royalty. I didn’t think much of it when I found the helmet, a huge crack running front to back, and put it in the garage near the trash bin.
Later that week, I found it in the playroom again. My mommy brain made me think I’d imagined the toss-out and hadn’t followed through. So I put it in the kitchen trash.
Days later, I saw the helmet in the basement. Trash police? Recycling elf?... To read the full article, click here.
Wednesday, July 25, 2012
Registration opens August 1st
Please visit Westwood's web site to register.
Session II: 2/7, 2/21, 3/7, 3/21, 4/11, 4/25, 5/9
Evening MOPS: Session 1: 10/4, 11/1, 11/15, 12/6, 1/3
Session 2: 2/7, 2/21, 3/7, 4/11, 5/2
Monday, May 7, 2012
Medjool Dates (pit in or pitted)
1 # soft goats cheese
1/4 Cup herbs (thyme, parsley, cilantro, chives)
1 # bacon (we use all natural organic meats from MN farmers at Solera, Linden Hills Coop has this available)
-If your dates have pits in them you will need to slice them in half lengthwise and remove the pit, if you can buy them without pits and halved that will save you some prep time. If you cannot find medjool other dates will work just fine.
-pick your thyme, remove stems from parsley, remove stems from cilantro ( you don't want to CHOP your herbs because you will bruise them . . . you can tell when they start leaching liquid around the edges and turn a dark green color . . . . you want to gently chiffonad them until they are finely minced
-place your goats cheese and herbs together and mix until well incorporated, add a pinch of sea salt
-take about 1/2 a teaspoon of the goats cheese mixture and mold it into the date, you don't want to overstuff it otherwise it will negatively affect the cooking procedure. Stuff all your dates
-cut your bacon in half and roll the dates in the bacon and then secure with a toothpick
-deep fry the dates until the bacon is just crispy . . . . if you have over stuffed the dates the cheese will start to melt out
-once out of the fryer, toss in an acid vinaigrette and a little bit of chives or parsley then eat . . .can be eaten at room temp as well, it won't hurt them to sit out a little bit.
Better Than Sex Cake by Annalisa Christensen
Bake one box chocolate cake mix according to directions. Poke holes in cake with bottom of wooden spoon. Pour one can sweetened condensed milk and one jar butterscotch/caramel sundae topping over cake. Top with one container cool whip and crushed toffee pieces.
Spicy Hash browns by Annalisa Christensen
Brown 1lb Jimmy Dean hot sausage. Mix 8 oz softened cream cheese with 1/4c chopped jalapenos. Add 1/3 c milk, 1 c cheddar cheese, 1/4c melted butter and 30oz thawed hashbrowns. Add salt and pepper or Lawry's seasoning to taste. Spread in 13x9 pan. Crush 2c corn flakes with 1/4c cheddar cheese. Spread on top of potatoes and pour another 1/4c melted butter on top. Bake at 350 for 45 minutes.
Wednesday, May 2, 2012
We hope that you have had a wonderful experience this year in Evening MOPs. It has been such a joy to see everyone grow in their relationships with each other and with Christ.
We would love to hear about your experience. Your table leader should have sent you an email with the below link to a survey. We would appreciate you taking the time to give feedback and help us plan for next year.
There will be some play dates and activities planned for this summer. More information to come at our next meeting. We hope to see you over the summer!
Thank you, Michelle, for sharing your gift of leadership and companionship over the past 2 years! We appreciate all that you have done!
We will miss you!
We would love to have you come back next fall! If you did not pre-register for MOPs for next fall, iis not too late! Registration will open later this summer. Keep your eyes out and be sure to check the blog over the summer for more information.
We will be welcoming a new coordinator this fall, Niki E.
Interested in leadership? Please talk to Niki to learn more about these incredible roles.
Sunday, April 29, 2012
by Kate Kadlec
2 (8oz) packages cream cheese (softened)
1 cup mayo
1 (4oz) can chopped green chilies (drained)
2 ounces canned or jarred diced jalapeno peppers (drained)
8oz shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1. Stir together cream cheese and mayo in a large bowl until smooth, stir in green chilies, jalapeno peppers, and 1/2 of shredded mozzeralla cheese.
2. Pour mixture into a microwave safe serving dish, and sprinkle with the other half of the shredded mozzeralla cheese and the parmesan cheese
3. Microwave on High until hot, about 5 minutes
4. Serve with Tortilla chips
By Amanda Melquist
1 red pepper
2 jalepenos (unseeded) (I actually used a can of diced Jalapenos)
1 can of corn
1/2 can diced olives
16 oz cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix.
Mix together and serve with crackers.
Monday, March 19, 2012
Wildfire Chopped Salad
thanks to Jamey Kline
1 to 1 ½ heads of fresh romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup cooked corn kernels (cool before adding to salad)
2-3 tbsp chopped fresh cilantro
2-3 tbsp finely chopped green onion
1-2 avocados, diced (add just before serving)
crumbled gorgonzola cheese
crumbled tortilla chips (add just before serving)
Wildfire dressing (I’ve found it at Jerry’s & Byerly’s – also available for purchase at Wildfire)
Chopped chicken, optional
Tex-Mex Chicken Salad
Thanks to Jamey Kline!
2 tbsp sour cream
1 ½ tbsp fresh lime juice, more if needed
Generous pinch ground cumin (I usually use close to 1 tsp)
Cayenne pepper, to taste
1 cup cooked chopped or shredded chicken
½ cup cooked corn kernels, slightly browned
½ cup diced cherry tomatoes
1 avocado diced
2 tbsp thinly sliced green onions
2 tbsp chopped fresh cilantro
1 tsp minced fresh jalapeño
Kosher or sea salt and freshly ground black pepper, to taste
Tortilla chips, for serving
In a large skillet, add 2 cups water and 1 cup chicken broth. Season with taco seasoning, cumin and cayenne pepper. Add raw chicken breasts and cook thoroughly. Once cooked, remove and shred or chop. Discard liquid. Use this pan (without rinsing) to cook the corn kernels. Let chicken and corn cool.
In a small bowl, combine sour cream, lime juice, cumin and cayenne pepper. Wisk well.
In a medium bowl, combine chicken and corn, tomatoes, green onions, cilantro & jalapeno. Add the sour cream mixture. Gently fold all ingredients together. Season to taste with salt and pepper.
Refrigerate for at least 1 hour to allow the flavors to meld before serving.
Wednesday, March 14, 2012
Artichoke Dip by Beth Biesterfeld
- 1 (8 ounces) block cream cheese, softened
- 1 cup mayonnaise
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- Dash hot sauce
- Salt and pepper
Preheat oven to 350 degrees F.
In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling.
Friday, March 9, 2012
Tuesday, February 14, 2012
Monday, February 6, 2012
What a cool birthdate for little Cal, 2112! He was 7lb 6oz and 19 inches tall
Monday, January 30, 2012
Wednesday, January 25, 2012
Friday, January 20, 2012
1 loaf crusty french or sourdough bread
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T. vanilla extract
1/2 c. flour
1/2 c. firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 stick cold butter, cut into pieces
Fresh fruit (optional)
Grease 9 x 13 pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in pan. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add dash of nutmeg if desired. Add butter pieces and cut into dry mixture with pastry cutter until mixture resembles fine pebbles. Store in a Ziploc in the frig. When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove casserole from the frig and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture). Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. May top portions with butter and maple syrup if desired.