Reflections on Alyssa's story

At our first meeting, our coordinator, Alyssa Theisen shared with us some of her journey as a mom and her experience in MOPS.  Thank you Alyssa for sharing your story and being transparent with us.

I’ve been reflecting upon our first meeting and some of the things that Alyssa said.  She made the comment that when she first came to MOPS, she didn’t feel like she needed MOPS.  But she felt compelled by God to keep coming, and so she did.  Maybe she did need MOPS, and she just didn’t know it yet.  Or perhaps she really didn’t need MOPS, but maybe MOPS needed her!  In the years since then, Alyssa has served as a Discussion Group Leader, Caregiving & Service, and as Coordinator.  I, for one, am so glad that she obeyed God and kept coming back!

I feel like Alyssa’s story applies to all of us.  I don’t know exactly why God placed me in MOPS this year.  It’s my eighth year – maybe I should move on and do something else.  But here I am because I feel this is where I am supposed to be.  Maybe God has something to teach me through MOPS this year.  So I am supposed to wait and watch with an open heart for whatever that is.  Or perhaps God wants to use me this year.  Maybe there is someone else in that room that God wants to reach out to – and He wants to use me to do it.  So, again, I wait and watch for opportunities to be God’s hands and feet to the women around me.

Really, this idea can go much farther.  Where else do you find yourself?  In your home, in your neighborhood, your workplace, on the sidelines at your child’s soccer game, in a hospital waiting room…  I believe that God can speak to us, and use us, anyplace and at any time.  All He asks of us is an open heart and willingness to obey.

Why are you in MOPS this year?  Maybe you need MOPS, or maybe MOPS needs you!  Whatever the reason, we are SO glad you are here!  See you next week!

HEIDI SONGER

MOPS A Communications

10/1/12

Treat of the Week Winner: Bacon Wrapped Dates

Bacon Wrapped Dates by Ellen Boss Krohn thanks to Solera Restaurant

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)
Toothpicks

-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.

Treat of the Week Winner: Better Than Sex Cake

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.

Treat of the Week Winner: Spicy Hash browns

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.

Treat of the Week Winner: Jalapeno Popper Dip

Jalapeno Popper Dip 
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

Treat of the Week: Pool-side dip

Treat of the Week: Pool-side dip (found on Pinterest): 
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.

Treat of the Week Winner: Wildfire Chopped Salad

Wildfire Chopped Salad

thanks to Jamey Kline

Serves 6-8

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 bacon

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

Treat of the Week Winner: Tex-Mex Chicken Salad

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.

Treat of the Week Winner: Artichoke Dip

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.

New Baby!

MOPS A would like to welcome new baby,

Addison Kay Bellin

born on February 22nd

to Jamie Bellin

Treat of the Week: Baked French Toast

Baked French Toast (from the Pioneer Woman)

Made by Amy Lemkuil

FRENCH TOAST-
1 loaf crusty french or sourdough bread
8 eggs
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T. vanilla extract

TOPPING-
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.

Treat of the Week: Caramel-Chocolate Mini Bars

Caramel-Chocolate Mini Bars

Made by Kami Rude

2 C. Oatmeal

2 C. Flour

2 C. Packed Brown Sugar

2 tsp. Baking Soda

1/2 tsp. Salt

1 C. Butter, melted

2 - 14oz. packages Caramel Candies, unwrapped

1/4 C. Heavy Whipping Cream

1 1/2 C. Milk Chocolate Chips

1. Preheat oven to 350 degrees F. Combine oatmeal, flour, brown sugar, baking soda and salt in a bowl; mix well. Add butter; mix until crumbly. Press crumb mixture into the bottom of an ungreased cookie sheet. Bake 16-20 minutes or until light golden brown. Remove pan from oven and place on cooling rack.

2. Place unwrapped caramels and cream in a microwave-safe bowl. Microwave, uncovered, on high for 1-3 minutes or until melted and smooth, stirring every 30 seconds. Pour over hot crust; carefully spread to edges. Let stand 10 minutes or until caramel is set. Cut dessert lengthwise into eight rows.

3. Place chocolate chips in a microwave safe bowl and microwave on high for 2-3 minutes or until smooth, stirring every 30 seconds. Spoon melted chocolate into a ziploc bag; twist top of the bag and trim the corner (don't trim too much or your chocolate drizzle will pour out too quickly!). Pipe a continual loop of chocolate in swirls down each row. Let the dessert sit until the chocolate is set. Cut rows crosswise and serve.

Treat of the Week: Gooey Butter Cake

Paula Deen's Gooey Butter Cake

Made by Jillian Block

Cake:

1 box (18.25 ounce box) yellow cake mix

1 large egg

8 tablespoons (1 stick) butter, melted

Filling:

1 package (8 ounces) cream cheese, room temperature

2 large eggs

1 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted

1 box (16 ounces) confectioners' sugar

Directions:

1) Preheat oven to 350 degrees.

2) Grease a 13 x 9 inch pan.

3) Cake: Place cake mix, egg, and butter (melted, but not hot) in a large bowl. Mix well using a large spoon. Scrape batter into the prepared pan and smooth out.

4) Filling: Using an electric mixer with a paddle attachment beat cream cheese at medium speed until smooth. Add eggs and vanilla and beat well. Add melted butter and beat. Slowly add confectioner's sugar, 1/4 cup at a time, and beat between each addition. Using a spatula, spread filling over cake mixture.

5) Bake for 40-50 minutes. You want center to be a little gooey. When you stick a toothpick in the center it should come out with a few wet crumbs.

Voila! Delicious.

Treat of the Week: Roxi's Egg Casserole

Egg Casserole

Made by Roxi Kendrick

3 c. cheese and garlic croutons

2 c. shredded cheddar cheese

6 Tbls butter, melted

2&1/2 c. milk

9 eggs

1 can cream of mushroom soup

1 pkg breakfast sausage, browned and set aside

Spray 9x13 pan with cooking spray. Put croutons in bottom, cover with cheese and cooked sausage. Melt butter and pour over croutons, cheese and meat. Beat eggs, soup, milk and salt and pepper to taste; pour over everything. Cover and refrigerate overnight. Bake at 350, covered for 45 minutes. uncover and bake 15 minutes more.

Treat of the Week: Knock You Naked Brownies

Knock You Naked Brownies

Courtesy of www.thepioneerwoman.com

Made by Jillian Block

Ingredients:

- German Chocolate Cake Mix (1 box, 18.5 oz)

- Pecans, 1 c. finely chopped

- Evaporated Milk (1/3 c., for mix)

- Evaporated Milk (1/2 c., for caramel mixture)

- Butter, melted (1/2 c.)

- Caramels, 60, unwrapped

- Semi-sweet chocolate chips (1/3 c.)

- Powdered Sugar (1/4 c.)

1) Preheat oven to 350

2) Grease a 9 x 9 square baking pan

3) In a large bowl, mix cake mix, chopped pecans, 1/3 c. evaporated milk, and butter (melted). Stir together It will be thick.

4) Press HALF of the mixture into the greased pan. Back for 8 to 10 minutes. Set aside.

5) While baking...get out a double boiler (or a boiling saucepan with heatproof bowl on top...which never works quite right, but whatever...I don't have a double boiler). Add caramels with 1/2 c. evaporated milk. When melted, pour over the brownie base. Sprinkle chocolate chips on top.

6) Turn out the remaining brownie dough on a work surface. Use your hands to make it into a large square that is a little smaller than the pan. Use a spatula to remove it and put it on top of the caramel and chocolate chips.

7) Bake fr 20 to 25 minutes. Remove from pan and allow to cool. Then cover and refrigerate for a few hours. When ready to serve, sift powdered sugar on top.

Congratulations to Liz and Matt on the newest addition to their family, Caden Matthew!

Caden was born on September 24th 2011

He weighed 6 pounds, 13 ounces

We are looking forward to meeting Caden!

Congratulations on your sweet baby boy!

Women's Bible Study

It is time to register for Women's Bible Study.
Follow these instructions to join the Study Group

1. Go to the church website www.westwoodcc.org
2. Click on Registrations
3. Click on Open Registrations
4. Click on " AM Tues Women's Bible Studies Fall 2011" OR "PM Women's Bible Study Fall 2011"
5. Register...make sure you put in the special comments that you want to be in the MOPS Bible Study Group

Introducing Leighton Carla

Leighton Carla joined the 
Dalvey family this morning at 10:46am. 


She is 9lbs, 2oz and 20.5" long. 


So far, she seems to thoroughly enjoy eating, surprising the nurse with her very full diapers and sleeping with her little fists tucked under her chin.

Congratulations Susan!

Registration Information for ALL MOPS group (A, B, and Evening)

What is MOPS?

MOPS (Mothers of Preschoolers) is designed to meet the unique needs of ANY mom with children from age’s birth through kindergarten.  The program is for busy moms looking for:

RELAXATION!  With children lovingly cared for in the MOPPETS program, moms can spend a couple hours focusing on their own needs as mothers.

CONNECTION!  In a discussion group with 6-8 other moms, meaningful friendships can be formed as moms share their joys and challenges and are encouraged by those in the same stage of motherhood.

CREATIVITY!  Some weeks there is more time to chat over a fun craft project (without any little hands wanting to help!)

LEARNING!  A guest speaker provides relevant teaching and practical tools to help each mom learn new skills to fulfill the challenging roles of mother, wife and woman.

GROWTH!  Experienced "Mentor Moms" give insight from their own years of mothering and encourage moms with Biblical truths.

What is MOPPETS? 

MOPPETS is the childcare program for Mops moms.  Moppets is available for infants (4 months) through kindergartners.  Infants less than 4 months are asked to stay with their mothers until they reach the age of 4 months.

Each MOPPETS morning is filled with stories, songs, crafts, small and large motor activities, free play and snacks.  This year the curriculum will be from Veggies Tales!

MOPPETS LEAD TEACHERS are trained workers through Westwood Community Church and are dedicated to make sure that each child…

*is cared for in a safe environment.

*feels welcome and loved.

*experiences the love of God

Service Requirements 
Day MOPS

Each mom using MOPPETS childcare is required to help with the MOPPETS childcare program two times each session on the opposite week of their MOPS meeting.  Each mom is also asked to bring refreshments twice each session.

Evening MOPS
Each mom is asked to bring a dessert and/or drinks one or two times per session.

Registration Information

Registration fee: $60 per session
Your registration fee covers crafts, special guests, MOPPETS Program, MOPS International membership and a subscription to MomSense magazine.  Scholarships are made available to those in need.  Registrations are taken on a first-come, first-serve basis.
 

MOPPETS fee
Day MOPS
$10 for 1^st child, $5 for each additional child per session (maximum of $25)


Evening MOPS 
If enrolling your children in MOPPETTs for every meeting the fee is $10 per child per session payable upon registration.  If you will be bringing your children on an as-needed basis, then the fee is $5 per child per meeting, payable at the meeting.

There are two ways to register:

For DAY MOPS

1. Click HERE to go to the brochure, print it, fill it out, send it in


2. Click HERE to go to the church website, click on registrations, open registrations, then MOPS daytime


For EVENING MOPS


1. Click HERE to go to the brochure, print it, fill it out, send it in


2. Click HERE to go to the church website, click on registrations, open registrations, then MOPS evening


Still have questions? Please feel free to email WestwoodMops@westwoodcc.org

 

Introducing Jacob John

We have a new baby to celebrate!
Jacob John  was born Thursday, May 26, 2011 at 4:57 am.
He weighed 8 lbs. and was 19.5 inches long.  He and Mom are healthy and doing well.
Congratulations Brandy!