Sunday, May 16, 2010

June Make/Break the Fast

June's Make the Fast will be on June 5 at the International Buffet at 2338 N University Parkway (by Shopko and the dollar theater). We will meet there at 1:00 p.m.

Break the Fast will be on June 6 at 2:00 p.m. We will be barbecuing at the grills by College Park South. Bring your own meat to grill and a side or dessert to share. We will have the grills heated up and ready to go.

Wednesday, April 7, 2010

April Make/Break the Fast

This month's Make the Fast:

Saturday, April 10, 2:00 p.m. at Mimi's Cafe in Orem

They currently have two specials going on: a two course lunch meal for $9.99 or a three course dinner meal for $12.99.

Let us know beforehand if you will be coming so we can make sure to get a big enough table.

This month's Break the Fast:

Sunday, April 11, 3:00 p.m. at our apartment (the Nelsons) Summerhays - 620 N 100 W #8

Theme is Baked Potato Bar. We will provide the potatoes, everybody else bring something to put on them. Ideas are cheesy broccoli, chili, bacon, sour cream, cheese, ham, etc. Comment on this post with what you are bringing so other people know.

Remember to bring a plate, cup, and spoon/fork (and you may want a knife this time).

Hopefully we'll see you all at one or both!

Monday, March 8, 2010

Texas Roadhouse Rolls

For all you Texas Roadhouse roadies, who can't get enough of these melt-in-your-mouth rolls, here is the recipe:


1 1/2 pkg. active dry yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
2 quart all purpose flour --
2 whole eggs
2 tsp. salt

Soften yeast in warm water with a teaspoon of sugar.

Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.

Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.

Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.

Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.

Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter

Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)

Disclaimer: And no, eating large quantities of these rolls does NOT cause seizures. 

Wednesday, February 24, 2010

March Make/Break the Fast

An announcement for those who haven't heard, a reminder for those who have:

Saturday, March 6th Make the Fast at Texas Roadhouse (1402 East Main Street
Lehi, UT 84043) at 4pm.

For those of you new to the concept, Make the Fast is basically stuffing yourself the Saturday before Fast Sunday so you don't even want to eat for at least the next 15 hours. It's awesome, trust us. The Sunday School budget isn't enough to cover this, so everybody is on their own. We hope you can fit it in your budget because we want to see lots of you there!

Sunday, March 7th Break the Fast at the Diehl's apartment (663 N University Avenue #8) at 5pm. The theme is Crock Pot.

We hope you'll try to make it to at least one of these--we love to see everybody!

Sunday, February 7, 2010

Durango Pineapple Bacon Wraps knock the Big Diehl Chicken off as the last post, and by special request, we'd like to add our Durango Pineapple Bacon Wraps:

Bacon strips cut in thirds
Brown sugar
Pineapple chunks
Toothpicks (not really an ingredient, but nevertheless necessary)


1 – Preheat the oven to 350°
2 – Coat both sides of the bacon strips in brown sugar.
3 – Wrap the pineapple chunks with the sugar-coated bacon strips.
4 – Pin the wrapped pineapple chunks with a toothpick to secure the goodness.

5 – Place the pinned, wrapped, pineapple chunks onto a cooling rack.
6 – Place the cooling rack on a cookie sheet.
7 – Cook it for 15-20 minutes or until the bacon looks cooked (or until you can't resist any longer)

Welcome to the blog!

I have recently invited a lot of you to be authors so this may be your first time to the blog. Because several of our group members having callings that take them out of Sunday School, we want to use the blog more to get out announcements and/or reminders about activities we are having as well as anything else you would like to post.

Bookmark this page or add it to your Google Reader or whatever it takes, but check back to make sure you don't miss any of our awesome activities! If you have suggestions for activities you would like to do with the group, please feel free to leave a comment here letting us know.

Also, Severin would like the Durans to post the recipe for the delicious bacon-wrapped pineapple that they brought to Break the Fast today...

Sunday, December 6, 2009

Big Diehl Sesame Chicken


  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat - cubed
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste
  • 1 clove garlic, minced
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds


  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.