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People are asking for your recipes!

Do you have the kids at home this week?  Answer is probably yes.  Why not head over to the cookie post and make a batch… if you thought somebody’s cookies were great and you know who made them… and their recipe is not here please tell them to send it to me.  I need to make some of that toffee but I don’t know who made it.  I also loved those almond balls.  Two moms made that but I still have no recipe.  Please!!!  Moms are begging to make your cookies.

Oh! And a very Merry Christmas to all!

Do you have a favorite moment to share in the comment section?


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Cookie Exchange cookie Recipes!

Cookie Exchange 2012Well, I just have to say that the cookie exchange was a success and a yummy one at that!  The turn out for cookies was wonderful.  There was a nice selection of recipes and they looked lovely.  Below I will post recipes and photos.  I will try to include a photo of the cookies I brought home but I am not sure I can get to the end of this post before I eat most of them… I am only kind of kidding ;-0  Enjoy! ~ Jessica

OK Here goes…

While we wait on recipes that have not yet come in, you will find several in this post.  Here are the titles.  You will need to scroll through to find the recipes for these cookies:

Frosted Gingerbread Cookies

Oreo Cookie Balls

Cranberry White Chocolate Chip Cookies

Raspberry Delights

Chocolate Biscotti

Power Muffins

Chocolate Gooey Butter Cookies

Mirors

Coconut Maple Pecan Biscotti with Coconut Glaze

Note:  I obviously did not get to the exchange fast enough as you will not see some of these cookies in the photo above!  Too GOOD!

Frosted Gingerbread Cookies from Vanessa H.

Frosted Ginger Cookies

Oreo cookie balls (from Kraft) from Lyn Anne

Prep time: 30 min
Total time: 1 hour 40 min
Makes: 48 servings

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed (about 3 cups)
16 oz. BAKER’S Semi-Sweet Chocolate or white chocolate, melted
Sprinkles (optional)

Make It
Mix cream cheese and cookie crumbs until blended.
Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Add sprinkles before chocolate hardens.
Refrigerate 1 hour or until firm.

Nutritional information per serving
Calories 100 , Total fat 6g , Saturated fat 3.5g , Cholesterol 5mg , Sodium 60mg , Carbohydrate 12g , Dietary fiber 1g , Sugars 8g , Protein 1g , Vitamin A 0%DV , Vitamin C 0%DV , Calcium 0%DV , Iron 4%DV

CRANBERRY –WHITE CHOCOLATE CHIP COOKIES from Jeanine M-  These were easy and quick to make.

 Recipe by Holly Clegg from the newspaper

 Preheat oven to 350 degrees

Coat cookie sheet with nonstick cooking spray

 Bake for 10-12 minutes

 Makes about 3 dozen cookies

 

 ½ cup butter

2/3 cup sugar

1 large egg

½ tsp cinnamon

1 1/3 cups old-fashioned oatmeal (not the quick kind)

1 tsp. Baking soda

1 cup dried cranberries

½ cup white chocolate chips

 

In a large bowl, beat together butter, sugar and egg until smooth and creamy.  In a separate bowl, mix together the cinnamon, flour, oatmeal and baking soda until well-combined.  Gradually add the dry mixture to the butter mixture.  Stir in the dried cranberries and white chocolate chips until blended.

Drop dough by rounded teaspoons onto the cookie sheet and bake for 10-12 minutes.

Per serving: 95 calories, 4g fat, lg protein, 14 g carbs, lg fiber 73 mg sodium

Raspberry Delights from Linda O.

Ingredients:

1 cup butter, softened

I cup sugar

2 egg yolks

2 cups flour

1 cup ground pecans OR almonds OR Quick Oatmeal (I used pecans)

1 cup raspberry jam

Optional:  ½ cup semisweet chocolate chips (I didn’t do this)

In mixing bowl, cream butter and sugar.  Add egg yolks, mix well.  Gradually add flour.  Stir in nuts or oatmeal.  Spread half into a lightly greased 13x9x2 glass pan.  Top with jam.  *  Drop remaining dough by ½ to teaspoonful over jam.  Bake at 350 degrees for 25 – 30 minutes until lightly golden.

*If using chocolate chips, sprinkle them over jam and then top with remaining batter.

CHOCOLATE BISCOTTI- Also from Jeanine M.

 PREHEAT OVEN TO 350 DEGREE –  GREASE A 15X10 BAKING PAN –  BAKE THE FIRST TIME FOR 25 MINUTES THE SECOND TIME FOR 20 MINUTES

 1 ½ CUPS ALL-PURPOSE FLOUR

½ CUP COCOA

1 ½  TSP BAKING POWDER

½ TSP BAKING SODA

2/3 CUP SUGAR

3 TABLESPOONS SOFTENED BUTTER

2 EGGS

½ TSP ALMOND EXTRACT

½ CUP COARSELY CHOPPED ALMONDS

 

IN A SMALL BOWL COMBINE FLOUR, COCOA, BAKING POWDER AND BAKING SODA – SET ASIDE (ALWAYS CHECK THE DATE ON THE BAKING POWDER TO MAKE SURE IT IS STILL GOOD)

IN YOUR LARGE MIXER BOWL BEAT SUGAR, BUTTER, EGGS AND THE ALMOND EXTRACT UNTIL CREAMY. GRADUALLY BEAT IN THE FLOUR MIXTURE, STIR IN THE CHOPPED ALMONDS. 

NOW DIVIDE YOUR DOUGH INTO TWO PORTIONS.  SHAPE THEM INTO 2 12 INCH LOGS FLATTEN SLIGHTLY.

BAKE FOR 25 MINUTES REMOVE FROM OVEN AND COOL ON A RACK FOR ABOUT FIVE MINUTES

CUT EACH LOG INTO ½ INCH SLICES AND PLACE BACK ON THE COOKIE SHEET WITH THE CUT SIDE DOWN.  BAKE AN ADDITIONAL 20 MINUTES,

COOL COMPLETELY MAKES ABOUT 4 DOZENS COOKIES.  YOU COULD FROST THEM IF YOU LIKE.  THESE ARE GREAT WITH YOUR CUP OF COFFEE BECAUSE THEY ARE A HARD CRUNCHY COOKIE.

Power Muffins- from Elle B.

power muffins

Chocolate Gooey Butter Cookies From Britney C.
 Chocolate Gooey Butter Cookies
If the word “butter” is in the title, you know it’s gonna be good!
Servings: 2 dozen cookies
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature

Directions

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.
White chocolate cranberry cream cheese snickerdoodles- from Emily G.

 Ingredients:

1 pouch Betty Crocker snickerdoodle cookie mix
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tablespoon water
1 egg
1 cup sweetened dried cranberries
1 cup white chocolate chips

Beat together cream cheese and butter until smooth.
Open cookie mix.
Set aside cinnamon sugar packet.

Add water, egg and cookie mix to cream cheese mixture.
Stir until soft dough forms.
Add in cranberries and white chocolate chips.

Cover & refrigerate 30 minutes.

Drop rounded spoonfuls of dough into cinnamon sugar.
Roll to coat.

Place two inches apart on ungreased cookie sheet.

Bake a 375º for 8-9 minutes until edges are set.
Cool one minute then transfer to cooling rack.

MIRRORS- from Vanessa G.  (in English here and in French below)
https://mail-attachment.googleusercontent.com/attachment/u/0/?ui=2&ik=6ceba2fa60&view=att&th=13bbc68b08bc2f3c&attid=0.3&disp=inline&safe=1&zw&saduie=AG9B_P8w6AiD7kYBqAJOxH1Vgw6u&sadet=1356216576702&sads=Ll5VFQHNOq2EukRRk1KG5o-fS8I
Ingredients: (for 25-30 Cookies)
250g of butter
2/3 cup of Powder Sugar
2 tsp (café) of vanilla sugar
1 pinch of salt
1 egg white
2 cup of flour
Jam of raspberries
Powdered Sugar1. Reduce to cream the butter in a large bowl.2. Add the sugar and the vanilla sugar to the butter, then mix the
whole until the device clears (goes pale). Beat slightly the egg
white, then add it with the flour to the device. Mix the whole until
the device clears (goes pale).3. It is possible to prepare the dough the day before and to make
cookies the next day by keeping (preserving) the dough in the
refrigerator. Take out the dough of the refrigerator and let it rest
1 hour. Lower the dough on 2 mm in thickness by adding little
of flour if the dough sticks. Cut hastily pucks from 4 to 5 cm in
diameter. For half of the biscuits, cut the middle with a cookie-
cutter4. Cook 6 – 8 minutes in the middle of the oven preheated in 430°F.5. Let cool biscuits, then spread jam on the bottom of cookies.
Cover the cookie with his top. Sprinkle the cookie with powdered
sugar.
French:
MIROIRS Ingrédients: (pour 25-30 biscuits)- 250g de beurre
– 125g de sucre
– 2 cuil. à café de sucre vanillé
– 1 pincée de sel
– 1 blanc d’oeuf
– 350g de farine
– 200g de confitures de framboises-raisinets
– 2 cuil. à soupe de sucre glace1. Réduire en pommade le beurre dans une terrine.2. Ajouter le sucre et le sucre vanillé au beurre, puis mélanger
le tout jusqu’à ce que l’appareil blanchisse. Battre légèrement le
blanc d’oeuf, puis l’ajouter avec la farine à l’appareil. Mélanger le
tout jusqu’à ce que l’appareil blanchisse.3. Il est possible de préparer la pâte la veille et de faire les biscuits
le lendemain en conservant la pâte au réfrigérateur. Sortir la pâte
du réfrigérateur  et la laisser reposer 1 heure. Abaisser la pâte sur
2 mm d’épaisseur en ajoutant un peu de fairne si la pâte colle.
Découper à l’emporte-pièce des palets de 4 à 5 cm de diamètre.
Pour la moitié des biscuits, découper le milieu à l’emporte-pièce.4. Cuire 6 à 8 minutes les biscuits au milieu du four préchauffé à
200°C.5. Laisser refroidir les biscuits, puis garnir le fond des biscuits avec
la confiture. Recouvrir les biscuits du palet découpé à l’emporte-
pièce. Saupoudrer les biscuits de sucre glace.

 

Coconut Maple Pecan Biscotti with Coconut Glaze

Ingredients:
1 1/2 cups all purpose flour
3/4 cup whole wheat flour

1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup sweetened shredded coconut

3T Maple Syrup

1 tsp vanilla

1/3 Cup chopped pecans

1 stick of butter
2 large eggs
1/3 cup sliced almonds
1/3 cup dried cranberries

To Prepare:
Preheat the oven again to 350 degrees.
Measure out the flour, baking powder, salt, sugar into a large bowl.  Whisk together thoroughly.  The butter should be softened (not melted!) and added next.  Whisk again to cut the butter into the dry ingredients.  Then whisk the eggs, maple syrup and vanilla in a separate bowl and then add to the mix.  Finally add coconut, and pecans and mix until they are evenly distributed.

With the dough all formed you should have a batter that holds together but does not readily stick to your hands.  Form 2 loaves about 3 inches or more apart on a cookie sheet lined with parchment paper (you will be glad you used the parchment paper).  The loaf should be about 12-14 inches long and about 1.5 inches wide and about 3/4 inch high.

Place the loaf in the preheated oven.  Bake for about 35 minutes or until lightly golden.

Remove from the oven and allow the loaf to cool to room temperature (30-40 min?).

 Preheat the oven again to 350 degrees.
Use a long serrated knife (bread knife) to cut the loaf into slices along the width.  A sharp knife is essential to cut through the almonds and cranberries cleanly!

Lay the slices on their sides on the cookie sheet again lined with parchment (I reuse the same paper).  Bake at 350 for about 15-20 minutes.  The cookies should turn a very light gold shade- not as gold as the crust on the edge though.


Remove from the oven and allow to cool.


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Wild Wacky Wonderful Women’s Banquet & Tickets for Treasure

Wild Wacky Wonderful Women’s Banquet

Ladies of Our Father 2013 Womenʹs Banquet will be held on Friday, January 25. Save the date and plan on coming to enjoy the “Wild Wacky Wonderful Women.” The speaker this year is Our Father Lutheran’s very own Cheryl Traff. Watch for details on the Our Father Lutheran Church website and plan to join us for a great meal and a wonderful, wacky evening.

 

What is Tickets for Treasure and what does it have to do with the Women’s Banquet?

Members, friends and guests of Our Father Lutheran Church will have the wonderful opportunity to support our MOPS group.  Tickets for Treasure can be purchased at the banquet and used to bid on several prizes offered from our community.  It’s kind of like a silent auction except you bid with your tickets.  Instead of writing down your name, you have a  chance to have your number drawn to win the items donated by MOPS.  Last year $920 was raised to support OFLC MOPS!


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MOPs Meeting this Friday! Cookies and Craft!

Hello beautiful moms!

Don’t forget that Friday is our annual cookie exchange, as well as our last meeting of 2012. It will be a great time to relax, enjoy a treat, make an adorable Christmas card holder and spread some cheer with a group of equally tired Santa elves. We’ve also got a great treat planned, as OFLC’s own Pastor Scott Abel will do our devotional. 
 
Here are all the details you need to know: 
 
1. Table 3 has breakfast. 
2. Please bring two dozen cookies and a container to take your cookies home. Also, e-mail the recipe to oflcmops@gmail.com, so we can share them on our blog. 
3. As always, MOPPETS drop off begins at 9:15 a.m. (I’ve also heard a Christmas rumor that the kids may have something special planned for the end of our meeting.) 
4. The meeting runs from 9:30-11:30. Feel free to invite a friend!
5. If you are too stressed, don’t worry about the cookies. MOPS is here to help you relax, not add more jobs on your to-do!
6. Don’t forget your Tickets for Treasure donations.
 
Cheers, Melissa 


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Plunge into the Holidays

Hello marvelous moms!

 Can you believe it’s already December? Where did 2012 go?
For many people, the Christmas season can be very stressful. Between picking the perfect present, negotiating time with various family members and doing all the other chores, it can be easy to get overwhelmed and forget how joyful this time of year truly is.
This Friday’s meeting (today), under the theme of “Lifesavers,” was designed to help us find ways to navigate tricky holiday situations and de-stress when things don’t go quite as planned.
Here is a recap of what we did:
_ We brainstormed strategies and solutions to typical Christmas problems.
_ Then we did some pilates with OFLC member Sarah Bjornebo, focusing on low-impact and stress-relieving exercises.
_ Table 2 was in charge of breakfast.
_ In MOPPETS kids made angels with hand and foot prints!
_ New and gently-used books were brought in for our service project “Reach out and Read”
_ Tickets for Treasure is fast approaching.  There is still time to make a donation of items, for auction baskets.  Please remember you do not have to buy something new.  Think about your talents and use those as well…
Girls NIGHT!! Next week on the 14th.  You need to get your fondu money to Vanessa so she can purchase the cheese for the appropriate number of mamas who will come.

It seems we have been short during our meetings.  So many moms call in sick last minute.  We were sad to have missed you!  It is the time for colds and flu.  We are praying for you who are dealing with the sickness at home.  Remember we are here for you and we’ve all been through it.  Need to talk?  Call a mom from our group.  🙂

NEXT MEETING:  DECEMBER 21

We will be doing a cookie exchange.   Please bring 2 dozen cookies of a single variety to trade.  Bring a box to collect and take home cookies.  Please email a document of your recipe from word or excel or something digital to oflcmops@gmail.com.  If you can include a picture of your cookies with the recipe that would be great!  To make it even easier if you already have your recipe handwritten on a recipe card you can just take a picture of the recipe and send it!

Happy Holidays!