With General Conference coming up- we thought you might enjoy some links that might inspire you to enjoy Conference with your family in a new way.
If you click on this link- The Idea Door is a site chalk full of General Conference Activities, Booklets, and Games to keep your children both happy and focused on the talks.
Click on this link for coloring pages, games and activities all about the
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Of course, what would Conference weekend be with out yummy food right? We're posting a couple of recipes that just might make the perfect Sunday afternoon meal.
Enjoy!
(Taken from the Slow Cooker Cookbook, this recipe is one of the authors favorites!)
1 pound baby carrots
Salt and pepper
1 onion, chopped
3 to 4 pounds boneless beef roast
8 potatoes, peeled and chopped
2 teaspoon beef bouillon
Place vegetables in slow-cooker. Sprinkle with salt and pepper. Pour ½ cup water around sides. Place roast on vegetables. Rub bouillon on roast. Cook on high 4 to 5 hours or low 7 to 8 hours. Remove roast. Allow to cool 10 minutes. Slice roast. Serve with vegetables.
Tip: The best cuts of beef to use in a slow-cooker are less expensive cuts like brisket and chuck. These cuts need to cook long and slow to have the best flavor and be very tender. Steaks and other expensive cuts of meat do not do as well in a slow-cooker.
— "Slow-Cooker Cookbook," by Debbie G. Harman
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Legendary Lion House Rolls
2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons dry yeast
(2 tablespoons =2 packages)
1/4 - cup sugar
2 - tsp salt
1/3 - cup butter
1 - egg
5 to 5 1/2 - cups all purpose flour
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.
2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons dry yeast
(2 tablespoons =2 packages)
1/4 - cup sugar
2 - tsp salt
1/3 - cup butter
1 - egg
5 to 5 1/2 - cups all purpose flour
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.
