Fun Enrichment Night!

Christine Memmott, Jennifer Tichenor, Kenna Toone, Tara Tobler, Mindy Hughes, Jessica Tichenor

For enrichment night this month we had a purse themed night. We decorated with cute little gift bag purses, tissue paper and balloons. Everyone weighed in their purses, we gave prizes for the heaviest and lightest. We had an on-time drawing. Played Purse Pursuit. Ladies got points for having certain things in their purse. Most odd object in a purse...... WE had a bottle of BBQ sauce, a softball, a certified turtle babysitter card( seriously, this exists???). We laughed and had a great time. The food was delicious. We made a yummy Waldorf pasta salad, fruit, vegetables and the the best desert ever. The deserts were only 65 cal. I included a picture and recipe at the end of the post. We heard wonderful speakers( who spoke about the different purses we carry at different times in out lives, and how to find "JOY in the Journey"). A special thanks to my committee (Mary Bradshaw, Christine Memmott, and Melanie Cohen) that helped make the night a success.

Christine Memmott ( committee member) Heidi Ogden, Jill Jones (speaker), and Mindy West(speaker).

Kendra, Tawnya, and Kaylee Williams



I am not sure what the cute little lady on the left, Marlene Jones (RS Pres.), Penny Stratton (sewing specialist)




Julie Clemens

She only has a diaper bag so she borrowed her 2 year olds Cinderella Purse for the evening. So funny!






Shondi Bohne, and Rhonda Bales

Keri Leavitt, Clarean Leavitt, and Gina Zarate

We ate them frozen and they were so yummy. They are a lot of work, but look and taste fabulous.

Mexican Cheese Danish

Ingredients

1Tb. Splenda or sugar

1tsp. cinnamon

1 C. skim milk

1 package vanilla pudding mix, sugar free instant

8oz. Cream Cheese, light

2C. Cool Whip lite thawed

1 sq. semisweet chocolate

10 flour tortillas-cut into fourths

DIRECTIONS:

Heat oven to 350 degrees

Mix sugar and cinnamon.

Spray Tortilla shells with non-stick cooking spray.

Sprinkle each tortilla with scant 1/2 tsp. splenda, cinnamon mixture.

Turn tortillas over, repeat the process.

Cut each tortilla into 4 wedges.

Stand rounded edge of each tortilla in bottom of muffin tin.by curling up the sides , or form a cone shape by wrapping around a cream horn tube, secure the cones edge by inserting a toothpick. Bake 10-12 minutes or until lightly browned and crispy. Remove toothpicks while still warm. Cool in pan.

Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electric mixer until well blended, 1 to 2 min. Beat in cream cheese at medium speed until smooth.

Gently stir in whipped topping. Refrigerate at least 1 hour. To serve fill each cone with scant 3Tbs. filling using pastry bag or spoon.

Place Chocolate in Ziploc. Microwave on high 1 min or until chocolate is melted. Snip off corner of bag and drizzle over desserts.

Can be frozen, thaw in refrigerator as needed.

Serves 20.