Tons of New Quilts!

The quilts continue to arrive for our upcoming Quilt Auction, which is going to be held June 23 at 10 a.m. at the Christian Center. View some of the newest quilts here, or Click Here to go to the Quilt Blog and view all the quilts that have been posted so far. Remember to keep checking back as we add more quilts throughout the week.

Another Batch of Quilts to View

Enjoy viewing more beautiful quilts. We are close to just a month away from our annual Quilt Auction. Remember the date…Saturday, June 23, 10:00 am at the Christian Center. Is your calendar already booked with something else? You can still place bids on your favorite quilts. Call the office and receive details on how to place your bids. Click Here to go to our Quilt Blog and see all the quilts posted so far.

Even More Quilts To View Now!

We are getting closer everyday to our annual Quilt Auction, and the quilts continue to roll in! We are so blessed to receive these works of art by many talented quilters. These donations help us raise money to be used towards our summer staff at camp. Please plan to attend the Quilt Auction. It is a fun and entertaining event at the Christian Center…Saturday, June 23 at 10:00 a.m. Click Here to go to the Quilt Auction Blog to view all the quilts that have been posted so far.

Beautiful Quilts Available to View

Even though it may be Monday, it is a great day because more quilts are available to view on the blog. Remember to mark the Quilt Auction date on your calendar. It is an event you will not want to miss…June 23, 10:00 am at the Christian Center. Click Here to go to the Quilt Auction blog to view all of the quilts that have been posted so far.

View More Beautiful Quilts!

The quilts keep coming in for our upcoming Quilt Auction. Plan to attend the auction on June 23 at 10:00 am at the Christian Center. You can preview the quilts here. Keep watching for more to be posted in the next few days. Click Here to go to the Quilt Auction Blog, where you can see all that have been posted so far.

More Quilts to View Now on the Blog

More quilts have been added to the Quilt Auction Blog. The Quilt Auction is coming up on June 23 at 10:00 am. Click Here to go directly to the Quilt Auction Blog to view all of the quilts that have been posted at this time. More quilts will be added, so keep checking back to view the artistry!

10 Years of Climbing!!!

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!

Trading Post Sale!!!

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.

Save The Date!

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 deb@metigosheministries.com. A free will offering will be collected, with the proceeds divided between the performers and Ensure the Adventure building project.

Cranberry Orange Cookies

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
1 egg
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.

More Quilts to View

Quilts for our upcoming Quilt Auction are on our blog to view. Make sure you check back often, or subscribe to our blog, to keep up on all the beautiful quilts being donated. Remember the Quilt Auction–June 23, 2018 at 10 a.m. Click Here to go directly to the Quilt Auction Blog.

Amazon Chocolate Cake

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

From Food52.com

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.

Quilts are Arriving!

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!

Cheddar Bay Biscuits

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.

New Recipe Now On Blog

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

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.

Welcome, Katie Edgar!

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!!

Lemon Bars

These lemon bars can entice even a lemon-hater into their fan club—just ask our staff!

Lemon Bars
From food.com

Crust:

2 cups sifted flour
½ cup powdered sugar
1 cup butter, softened
½ tsp salt

Filling:

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.

Trading Post Sale On Now!!!

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!

Nights of Christmas Entertainment!

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.

Chicken Enchilada Bake

A favorite with both campers and retreaters, this layered enchilada bake can easily be made ahead and customized. I like to add corn and kale, but the sky’s the limit!

Chicken Enchilada Bake (serves 6-8)

Adapted from a recipe on Food52.com

1 lb. chicken breast, cooked and shredded
1 yellow onion, cut into 8 wedges
6 cloves garlic
1 28 oz. can whole peeled tomatoes
1 chipotle pepper in adobo
14 corn tortillas
8 oz. grated mozzarella cheese

Sauce: Place onion and garlic on a sheet pan and place under the broiler until well-charred, about 3-4 minutes. Alternately, preheat a cast iron on high and put the wedges of onion cut-side down until they develop charred spots. Flip to the other cut side for char to develop. Do the same with the cloves of garlic. Make sure to run an exhaust fan during either of these processes to avoid setting off the smoke detector!

Preheat oven to 425 degrees. Mix together onion, garlic, tomatoes, chipotle pepper, and 1/2 cup water in a pot on the stove and simmer until the onions soften about 10 minutes. Remove from heat and puree with a handheld blender or food processor until smooth.

Assembly: In a glass 9×13 pan, spread a thin layer of sauce on the bottom. Place a layer of tortillas on the sauce, cutting them as needed to fit your pan. Spread another layer of sauce on the tortillas, followed by chicken, cheese, and any add-ins. Repeat this layering several times until you have just enough sauce left to cover a top layer. Top with tortillas, sauce and cheese and bake for 20-25minutes, until the cheese browns and the middle is hot. Serve with sour cream and cilantro.

Pumpkin Chocolate Chip Cookies

If you’re looking for another way to get your fill of pumpkin this fall, these cookies will hit the spot. By resting the dough in the fridge, the spices work together to make some autumnal magic.

Pumpkin Chocolate Chip Cookies

Adapted from Food52.com

1 cup sugar
½ cup vegetable oil
1 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla
1 large egg
2 cups flour
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
½ tsp ginger
½ tsp kosher salt
2 tsp baking powder
1 tsp baking soda
½ cup each white and semisweet chocolate chips

In a large bowl, whisk together the sugar, oil, pumpkin, vanilla, and egg until well-combined. Add in the dry ingredients and stir just until combined, then mix in the chocolate chips. Cover and chill for at least an hour so that the flavors can meld.

Preheat oven to 350ᵒ. Scoop out tablespoons of dough onto a lined or greased cookie sheet, and bake for 11-12 minutes, until the cookies are set and just barely browning on the outside. Cool cookies on a rack and enjoy!

Double Chocolate Banana Muffins by Bethany

Now that fall is here, we will begin sharing delicious recipes Bethany whips up in the retreat kitchen. Recipes will once again be shared every other week. Double Chocolate Banana Muffins are guaranteed to tickle your taste buds…especially if you are a chocolate lover. Click Here to go directly to the recipe page.

Double Chocolate Banana Muffins

Double chocolate, double yum! These muffins are a great way to use up any stray bananas that may be languishing in the fruit bowl. For a fun variation, you can switch out the chocolate chips for peanut butter chips!

Double Chocolate Banana Muffins
From Smitten Kitchen

3 very ripe bananas
½ cup butter, melted
¾ cup brown sugar
1 large egg
1 tsp vanilla
1 cup flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp table salt
1 cup chocolate chips

Heat oven to 375⁰F. Line a muffin pan with baking cups (usually for about 15 muffins).

Mash bananas in the bottom of a large bowl. Stir in the melted butter, then add the brown sugar, egg, and vanilla. Sift flour, cocoa, baking soda, and salt into the wet ingredients. (Don’t skip this step—it’s important to get all of the lumps out of the cocoa powder). Mix together just until there are no dry streaks, then stir in chocolate chips.

Fill cups about ¾ full, and bake for 15-20 minutes, or until a toothpick comes out clean.

Eisleben – Deb Hoffarth & Janice Schmidt

Deb Hoffarth is a member of First Lutheran in Minot, and currently serves on Metigoshe’s Board of Trustees. Her children are also longtime campers at Camp Metigoshe. We are thankful that Deb invited her aunt, Janice Schmidt to join our trip. Janice lives in Petersburg ND and is deeply involved in her church and community, including as a church organist.

Deb and Janice reflect upon our time in Lutherstadt Eisleben.

Lutherstadt Eisleben represents the beginning and the end of Martin Luther’s life.  God ordained for Luther to be born in Eisleben on November 10, 1483 to Margarite and Hans Luther and brought him home to die on February 18, 1546.  Martin Luther was baptized on November 11, 1483 at the St. Peter and St. Paul Church in the presence of his father and godfather.  

We started our day at the St. Peter and St. Paul Church Sunday service.  Although we did not know the language, the familiarity of the Lutheran litany made us feel at home.


We saw the homes where Luther was born and died.  The art and period restoration painted the picture of Luther’s time in his hometown.  In the Market Square, his statue proudly stands, holding the Bible, with the base depicting his life’s accomplishments – defeat of the devil, translation of the Bible, music, and his debate with Eck.


We ended the day at St. Andrew’s Church where Luther preached 4 times, the last time was 3 days prior to his death.  Luther died knowing he was saved by Christ through grace and that is the greatest treasure we all have.

Martin Luther preaches in St. Andrew’s church just before his death.