Start planning now to choose the dates you want to attend Camp Metigoshe in the summer of 2019. Grandparents Camps, Family Camps and Youth Camps for campers entering Grade 2 to College Freshmen are all available with registration beginning January 1, 2019. Camps have limited space and fill quickly, so start planning now.
Click Here to download the 2019 summer schedule.
New clothing, stickers, pop sockets and much more have been added to our online store. Camp Metigoshe clothing is so comfy…you will want to buy some for yourself and gifts for others. Click Here to go directly to the store and shop all of the merchandise now!
Keep up with what is happening at Metigoshe Ministries by reading our Monthly Update. Find out what is coming up in the near future for various retreats and concerts, plus read about the exciting groundbreaking that took place. Also available is the monthly family devotions. Click Here to access the publications.
We have a new cookbook available for sale! You can now bake all of the goodies you have experienced at Metigoshe Ministries. Recipe categories include Cookies, Baked Breakfast Goods, Desserts, Bread, Sourdough and Camp Favorites. Cookbooks are $10 and can be picked up at the Christian Center office, the Trading Post at Camp or you can call 701-263-4788 to order one and have it mailed out to you for $7.50 additional. Order today for yourself and pick up a few extra to have on hand. They make excellent gifts!
We are building and we need your help! We will begin working on the final cabin at camp beginning on Thursday, June 7 and Friday, June 8. We will also need volunteers June 18-22 as well. If you are interested, please complete the Volunteer Registration Form and Volunteer Health History Form. Click Here to access the form. Please bring the completed form to our office or to Anna Manor the day you plan to work. Questions? Contact Deb at 701-263-4788.
Our high ropes course, Higher than the Mountains, is 10 years old and we have had hundreds of climbers over the years. To stay within regulations, updates are needed to some of our equipment. Help us by sponsoring an item with a monetary donation. See the items on the list below. Thanks for your support!
Plan to attend this special event at Camp Metigoshe. On Sunday, May 6 we will be celebrating the 10th Anniversary of the Higher Than The Mountains High Ropes Course, as well as Jenna Tolstad’s birthday. Come celebrate with us! See more complete details below.
We are clearing our shelves at the Trading Post to make room for our new summer items. All items are on sale from April 1 to June 1. Find clothing and other Camp Metigoshe gear at 10% to 25% off! Get ready for camp by online shopping on our website at http://store.metigosheministries.com. You can also stop by the Christian Center to browse as well.
Mark your calendars for special events at the Lakeside Christian Center on Sunday, April 29. Stina Fagertun, Trine Strand and Joan Paddock will be presenting two Norwegian concerts as well as a Norwegian craft activity for children. We will also be serving an authentic Norwegian meal between concerts. The children’s concert and story telling event (adults invited as well) begins at 3:00, with the craft project beginning at 4:00. The delicious Norwegian meal will be served at 5:00 pm, with the evening performance for both children and adults at 6:00 pm. Please RSVP by April 22 by calling 701-263-4788 or email firstname.lastname@example.org. A free will offering will be collected, with the proceeds divided between the performers and Ensure the Adventure building project.
Want to try a new, delicious cookie recipe? Bethany’s Cranberry Orange Cookies is the one to try. This recipe is a favorite with our retreat guests and staff. The cookie jar does not stay full for long! The recipe can be found on our blog. Click Here to go directly to the recipe. Happy Baking!
These delicious cookies make a wonderful addition to any holiday dessert spread, both with their beautiful color and their sweet-tart flavor.
Cranberry Orange Cookies
1 cup unsalted butter, softened
½ cup white sugar
1 cup brown sugar
Zest of 1 orange
2 tbsp fresh orange juice
2 ½ cups flour
½ tsp baking soda
½ tsp salt
2 cups fresh cranberries*, chopped (I do this in the food processor)
Cream together butter, sugars, and orange zest until smooth. Beat in the egg, followed by the orange juice, scraping the bowl well between additions. Mix in flour, baking soda, and salt just until the flour disappears, then stir in chopped cranberries until the dough is all the same shade of pink. Chill for 1 hour.
Preheat oven to 375⁰. Drop dough by tablespoonfuls on a cookie sheet lined with parchment and bake for 10-12 minutes, until the edges are golden.
*Be sure to use fresh cranberries for this recipe, not craisins. Fresh cranberries usually show up in the produce section in October and last through December, but freeze well if you want to make this recipe all year long.
Instead of Amazon Chocolate Cake, this recipe should be called AMAZING Chocolate Cake! Moist and delicious…you won’t want to pass this one up. Click Here to view the recipe.
This has become my go-to chocolate cake in recent years. It’s simple, chocolatey, and happens to be vegan (although you wouldn’t guess it) if you’re looking for a new treat for the dairy- or egg-free people in your life.
Amazon Chocolate Cake
1 ½ cup flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 cup sugar
½ tsp salt
5 tbsp neutral oil (vegetable or canola)
1 cup cold water (you can substitute some or all of this with cold strong coffee)
1 ½ tsp vanilla
1 tbsp cider or white vinegar
Preheat the oven to 350°F.
Whisk together the flour, cocoa, baking soda, sugar, and salt in a large bowl. In another bowl, whisk together the water, oil, vanilla, and vinegar.
Whisk together the wet and dry mixtures until smooth. Pour into a greased 9 inch round cake pan and tap the edge of the pan on the counter a few times to pop any air bubbles in the batter. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
Cool before removing from the pan. Serve with a dusting of powdered sugar, a scoop of ice cream, or frost with your favorite frosting.
The beautiful quilts are beginning to arrive for our annual Quilt Auction which will be held on June 23 at 10:00 am. Quilts submitted to the office before June 1 will be pictured on our blog, so stay tuned to view all of the amazing quilts. Make sure you save the date for the Quilt Auction. We appreciate all of your support!
Click the heading to view the quilts in this post.
You will not want to miss this delicious recipe. These biscuits can be ordered at restaurants, but this version is even better! Click Here to go to the Cheddar Bay Biscuits Recipe.
These biscuits are better than the restaurant version, and you don’t even need to leave your house for them!
Cheddar Bay Biscuits
2 cups flour
1 tbsp sugar
1 tbsp baking powder
2 tsp garlic powder
½ tsp kosher salt
¼ tsp paprika
1 cup buttermilk, room temp
½ cup unsalted butter, melted
1 ½ cups shredded sharp cheddar cheese
2-4 chopped green onions (optional)
2 tbsp butter (for brushing on top)
Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients. In a large glass measuring cup, whisk together buttermilk and butter. Pour over dry ingredients and stir together just until moistened. Fold in the cheese and green onions.
Scoop the dough into equal-sized portions onto the baking sheet (you can use anything from a cookie scoop to a ¼ cup measuring cup, depending on the size of biscuits that you want). Bake for 10-12 minutes, until golden brown. As soon as the biscuits come out of the oven, brush them with the remaining butter.
Here is a recipe that you can use for a large crowd or to make for yourself and have leftovers. Roasted Pork Shoulder makes a great evening meal or can also be used for sandwiches…versatile and delicious. Click Here to go to the recipe so you can try it out for yourself.
Roasted Pork Shoulder
Slow and steady is the way to go when cooking hard-working cuts of meat like pork shoulder. When buying pork for slow cooking, go for a pork shoulder (also sold as a pork butt or Boston butt) with a layer of fat on one side, which will keep the meat moist and flavorful over hours of cooking.
1 pork shoulder, 6-8 pounds
3 Tbsp. white sugar
3 Tbsp. kosher salt
1 Tbsp. ground black pepper
The day before you want to cook the pork, stir together sugar, salt, and pepper and rub over the entire surface of the pork shoulder. Place the shoulder, uncovered and on a baking pan with a 2 inch rim, back in the fridge overnight. Don’t skip this step—it helps the meat stay moister and more flavorful.
The next day, bake the pork in a 250°F oven for 6-8 hours. Check the meat every hour or so to make sure that the outside doesn’t go past deep golden brown to burnt. If it begins to get too dark, loosely cover the meat with foil for the rest of the roasting time. For the last several hours, check the meat occasionally with a paring knife. When the knife goes through the meat without much resistance, the pork shoulder is done.
Remove from the oven, cover with foil if not already covered, and let the meat rest for 20 minutes (this helps the meat stay juicier once you cut into it). Slice, shred, or pull the pork, making sure to include some of the crispy caramelized surface.
This pork freezes and reheats nicely, so it works well to prepare it several days before you need it and then reheat it with some of its juices. I like to serve it as pork roast, mixed with sauce for barbecue pork sandwiches, or with a green chili sauce for pork burritos.
After an in-depth search process, we are excited to share our new Program Director! Please help us welcome Katie Edgar to our Year-Round staff!
Logan will be concluding his time with us in February, and we wish him the best as he starts a new adventure in South Dakota.
Katie will start part time the week of January 28. She is finishing her schooling at UND and will graduate in May. She looks forward to serving camp in new ways. Katie was a long time camper and served on summer staff for four years. WELCOME KATIE!!
Head on over to the Metigoshe Recipes blog post to get the delicious Lemon Bar recipe. It is a favorite at the Christian Center and one you will want to include in your library of recipes. Click Here to go directly to the post.
These lemon bars can entice even a lemon-hater into their fan club—just ask our staff!
2 cups sifted flour
½ cup powdered sugar
1 cup butter, softened
½ tsp salt
4 large eggs, beaten
2 cups sugar
1/3 cup lemon juice
¼ cup flour
½ tsp baking powder
½ tsp lemon extract
Preheat oven to 350°F. Grease a 9×13 pan. Mix together the flour, powdered sugar, salt, and butter with your hands until you can squeeze it into clumps. Press into the pan and bake for 20-25 minutes or until lightly browned. Let cool a bit.
Beat together the eggs, sugar, lemon juice, and lemon extract until well combined. Whisk in the flour and baking powder, making sure there are no clumps. Pour over the crust and bake at 350°F for 18-20 minutes, or until the center doesn’t wiggle when you move the pan. Cool completely before cutting into squares and dusting with powdered sugar.
All trading post items are 25% off now until December 29! Whether you are attending our Nights of Christmas events (December 27-29) or shopping online, you can receive the sale price on any of our items. Happy Shopping!
You will not want to miss this year’s Nights of Christmas being held at the Christian Center on December 27, 28 and 29 at 7 pm. The performers scheduled will entertain you each night. On December 27, the Bottineau Melodies, a quartet consisting of Dianna Bullinger, Kerry Olson, Jaque Marum and Leah Benson, will be singing an eclectic mix of music. Also on the 27th is the Rinat Mouzafarov Classical Ballet Company. This Minot group will be performing to some well-known tunes as well as an incredible ballet on skis. A performance you will not want to miss. December 28 has North Dakota’s own Nashville recording artists, Tigirlily. This sister-duo of Kendra and Krista combine their distinctive talents. The final night, December 29, has Silver and Strings performing. Flutist Tara Troxel and guitarist Jerry Rosin are from NDSU’s Challey School of Music. Tara has been a counselor at Camp Metigoshe for the past three summers. The final act is Dakota Drifters, a group of musicians who perform country, gospel and even a bit of rock and roll. Click Here to view the poster on these talented performers.
A new a delicious recipe is now on the Metigoshe Blog. Chicken Enchilada Bake is a favorite with our campers and retreaters. It is the perfect recipe to make when you have all ages to cook for. Click Here to go directly to the recipe. Happy Cooking!