Play Date 3-23-2010

Where: Blythe Park in Bothell
16950 W Riverside Dr
Bothell, WA

Time: 10am

Bring: sack lunch if you'd like

Lets let the kiddos play & have some fellowship. See you there.

Tuesday March 2nd - Birthday Celebrations

Last MOPS we had a giant Birthday party complete with a few gifts & cake. It was so much fun. Attached are pictures of each cake, type of cake & who made it.

And Jennifer read a devotional on our spiritual birthdays and their importance in our lives. It was a fun day and we all left a bit on a sugar high.

Cake #1 Pumpkin Praline -by Gina Detlor

Cake #2 Carrot Cake - by Deanna Calvert


Cake #3 Chocolate Chocolate - by Sabrina Bertrand


Cake #4 Lemon Delight - by Sabrina Bertrand

Cake #5 Angel Food cake with Strawberries - by Deanna Calvert


Cake #6 Strawberry Surprise - by Gina Detlor

French Toast Strata

Ingredients:

1 loaf french bread
8 oz. cream cheese
cinnamon
nutmeg
8 eggs
4 cups half and half
1/4 cup maple syrup
2 TBS melted butter


1. Grease 9 x 13 dish
2. Cube entire loaf of French bread
3. Lay 1/2 the loaf across the bottom of the greased dish.
4. Crumble 8 oz. of cream cheese over the bread in dish.
5. Sprinkle cinnamon and sugar on it.
6. Lay other 1/2 of cubed loaf on top of cream cheese layer.
7. Beat 8 eggs. Add 4 cups half and half to eggs, add 1/4 cup maple syrup and 2 TBS of melted butter.

Pour mixture over top the bread dish now that is bread on bottom, cream cheese in middle and bread on top.
Let it sit OVERNIGHT in refrigerator.
Bake 350 for 30- 40 minutes until bread is toasty.

**Submitted by Heather Blue**

Chocolate-Hazelnut Breakfast Ring

Chocolate-Hazelnut Breakfast Ring

Prep time: 20 minutes
Start to finish: 55 minutes
8 servings

1 can (13.8 oz) refrigerated pizza crust (Pillsbury)
2/3 c. Nutella, stirred to soften
1/2 c. whole hazelnuts, finely chopped in food processor
1 egg, beaten
1/2 t. granulated sugar
1 t. powdered sugar

Heat oven to 350 degrees.
Line cookie sheet with parchment paper. (I didn't have parchment, so I just greased the sheet with Pam, which worked fine.)
On lightly floured work surface, unroll dough; press into 13x10 inch rectangle. Gently spread Nutella to within 1/2 inch of edges.
Sprinkle all over with hazelnuts. Fold long sides of dough over filling to meet in center. Starting with 1 long side, loosely roll up dough. Shape into a ring on cookie sheet; pinch ends together to seal. Cut 5 slits in top of dough.
Brush with beaten egg; sprinkle with granulated sugar.
Bake 20-25 minutes or until golden.
Remove from cookie sheet and place on serving platter.
Cool 10 minutes.
Sprinkle with powdered sugar and serve.


**Submitted by Elizabeth Stall**

Meatballs

Ok ladies here is my best shot at getting you recipes for my meatballs. Please keep in mind that I DO NOT have an actual recipe. I am guesstimating on these recipes. When I make these meatballs it is all from memory...I have been making these meatballs since I was 14. That is 21 years to perfect it to my taste! While the meatballs taste similar they are never the same twice. I am giving you a recipe of the basics I use almost every time...but I switch it up A LOT and OFTEN! Sometimes I use different kinds of sugars, Worcester sauce, Tabasco, Lemon juice, I have even been know to add mustard. So while this recipe will yield a yummy sauce....it may not be "MY" sauce or what I made you last time. I usually make beef or chicken meatballs to go with these sauces, or sometimes I get help from the store and but pre-made meatballs. Just be sure they are PLAIN meatballs not ones with Italian seasoning. Good luck and remember to try all kinds of stuff.....it is really hard to mess these up. Love ya all.

ZESTY MEATBALLS

9 ounces grape jelly
(12 fluid ounce) can or bottle Chile sauce
2 teaspoons lemon juice


In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.


**Submitted by Tasha Banks**