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


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


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.

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

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

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.

Leipzig – Judy Schroeder

Although new to Metigoshe treks, Judy Schroeder’s connection to our ministry runs deep as a cousin of long-time retreater and current year-round staff member Deb Syvertson. She is retired, and has traveled to 33 countries and 26 U.S. states. Judy was born in North Dakota, and worked for many years for Indiana U as VP of communications for the Alumni Association and editor-in-chief for their alumni magazine.

Judy reflects on our time in Leipzig on Sept 9.

Leipzig, the largest city in Saxony, is ten times the size of Wittenberg. It has significant associations with Luther. At the site of what is now the New Town Hall, he engaged in three weeks of theological debate with Johann Eck in July 1519. In 1545 he rededicated the newly Protestant university church of St. Paul, a church demolished in 1968 by the ardently atheistic East German regime. But Leipzig is more famous for the panoply of composers (Bach, Mendelssohn, Schumann, Wagner) and authors (Goethe, Schiller, Lessing) who made it their home. More recently Leipzig was the site of the 1989 Peaceful Revolution, which led to the fall of the Berlin wall and the reunification of Germany. Our busy day combines all these elements.

We begin our tour at the Neo-Gothic St. Thomas Church. Bach was cantor here from 1723 until 1750, and his remains lie under the chancel. In the afternoon we attend organ vespers. Imagine hearing Bach’s music played in the church where it was first performed nearly 300 years ago! The young woman pastor speaks to the importance of free speech in ordering our society but admonishes the congregation to temper our discourse by adhering always to the Great Commandment.

We also visit the St. Nicholas Church, one of three other Leipzig churches whose musical life Bach oversaw.  St. Nicholas Church has contemporary relevance as well. The Monday prayers for peace which began in the early 1980s at four Leipzig churches gave rise to growing demands for justice and respect, for freedom for those who think differently. The wife of the pastor of the Reformed Church tells our group of that experience. When artists approached her husband in 1988, asking the church to host an auction of their works to raise funds to hire lawyers for dissidents imprisoned in Berlin, he agreed. Members of the secret police told him, “If you don’t cancel the event, the police will come.” The pastor answered simply, “Then let them come.” The police didn’t come. The pastor’s wife recalls, “Although the secret service took down the names of everyone at the auction, somehow we lost our fear.” Peace prayer gatherings attracted those who wanted to leave the country. On Sept. 4, 1989, during the Leipzig Fair, when Western journalists were in the city, some people leaving St. Nicholas Church unfurled bed sheets on which they had written slogans supporting freedom and openness. The journalists departed; the peace demonstrators didn’t. Instead their numbers doubled each Monday. On Oct. 2 the 2,000 people leaving the church, together with about 8,000 supporters outside the church, were met by armed police. The demonstrators simply sat, in peaceful protest. By the following Monday tension had risen to a fever pitch. The state beefed up its police presence. But instead of the 20,000 protesters they expected, the police were met by 70,000 people carrying candles, not stones. As the pastor’s wife recalls, “Fear changed sides.” The courage of those who protested in Leipzig encouraged others in the former East Germany, resulting in free and open elections the following March.  

Our group celebrates freedom of a different sort with dinner at Auerbach’s Cellar. Auerbach, a contemporary and ally of Luther, was immortalized when the wine cellar he founded became, in Goethe’s Faust, the destination to which Mephistopheles takes the disillusioned scholar. We are not disillusioned by our delicious Saxon meal, complete with Roulade (beef roll), red cabbage, and Knödel (dumplings). As we board our bus back to Wittenberg, we rejoice that Leipzig, which became downright shabby as part of East Germany, has been restored to its historic splendor.

Metigoshe in Germany – Introduction

Over the next week, a few participants on our Metigoshe in Germany – Reformation 500 trip will be sharing their thoughts as we travel to various sites associated with Martin and Katie Luther, Philip Melanchthon, Johannes Bugenhagen and the other reformers of what would come to be known as our Lutheran tradition. Along the way, we will also visit places and examine events closer to our own time. We hope that you will enjoy our reflections – and gain some insight into the life and times of 500 years ago…and our faith life today!

Here you can see our group standing in front of the famous doors (bronze replicas now) upon which Luther posted his 95 Theses at the Castle Church of Wittenberg.

More Quilts on the Metigoshe Blog

All of the quilts that have been submitted for the upcoming Quilt Auction are now on the Metigoshe Blog. View all of the beautiful quilts and see what sizes and types of material were used. . If you would like to view the quilts in person, the quilts will be available for viewing from June 13-23. Remember to mark June 24 on your calendar so you can attend the Quilt Auction. It is a fun event and one you will not want to miss.

Peanut Butter Cookies

Although these cookies are gluten and dairy free, you won’t miss a thing! A slight alteration on the 3-ingredient peanut butter cookies floating across the internet gives this recipe the perfect texture to satisfy any craving.

From the Ovenly cookbook

1 ¾ cup (335 grams) light brown sugar
2 large eggs
½ tsp vanilla extract
1 ¾ cups (450 grams) smooth peanut butter
Coarse sea salt for finishing

Preheat the oven to 350⁰F and line a cookie sheet with parchment paper.

In a bowl, whisk together the brown sugar and eggs until smooth. Stir in the vanilla, and then the peanut butter, until there are no streaks of peanut butter left. Scoop the dough into tablespoon-sized balls and place on the cookie sheet, sprinkling lightly with coarse salt. Bake cookies for 13-15 minutes, until the cookies start to become golden at the edges. Let the cookies cool on the cookie sheet so they don’t fall apart when trying to move them.

Chocolate Crack Cookies now on the Metigoshe Blog

You will NOT want to miss this recipe! As Bethany stated in her blog post, the staff at the Christian Center LOVES these cookies. One of our many favorites, the cookie jar needs to be refilled often when these are in the house! Click Here to view the recipe and try them out for yourself. You will not be disappointed.

Chocolate Crack Cookies

A favorite among the office staff, these marbled black and white cookies will satisfy that mid-afternoon chocolate craving (although we won’t judge if you find yourself sneaking one in the morning or as a midnight snack!)

Chocolate Crackle Cookies

Adapted from Martha Stewart’s Cookies

2 ¼ cups flour
¾ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, at room temperature
2 cups white sugar
2 large eggs
2 tsp vanilla extract
1 cup powdered sugar, for rolling

Whisk together flour, cocoa, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, and mix until well-combined. Stir in flour mixture, stopping just when there are no dry streaks of flour left. Cover with plastic wrap and chill for at least an hour, until the dough is firmed up.

Preheat oven to 350⁰F. Scoop tablespoon-sized balls of dough into a dish of powdered sugar and roll around to cover completely. Place dough on a parchment-lined cookie sheet 3 inches apart (they spread quite a bit). Bake for 10-12 minutes, until set. Cool on the pan for a few minutes, then move to a cooling rack.

Quilts Now Available to View Online

The quilts have been arriving and they are now available on The Metigoshe Blog to view. As the quilts arrive, we will be posting photos of them. Check back often to see the beautiful works of art that people lovingly donate. Click Here to go to the Quilt Auction part of the Metigoshe Blog. Click on the name of each quilt to see the photographs.

Butterscotch Tapioca Pudding

If you’ve only ever had plain tapioca pudding, you’re missing out! This rich pudding is full of butterscotch flavor, and may even make a fan out of a former pudding-hater like myself.

Butterscotch Tapioca Pudding

Makes 4-5 servings

1 12 oz can evaporated milk
2 egg yolks
2/3 cup milk
3 tbsp instant or “minute” tapioca
¼ tsp kosher salt
3 tbsp unsalted butter
2/3 cup dark brown sugar
1 tsp vanilla

¼ cup heavy cream
2 tbsp plain yogurt (vanilla will work too, but add less sugar)
2 tsp sugar

Warm evaporated milk in a small saucepan until simmering, then reduce heat to low and keep warm.

Whisk egg yolks in a bowl, then add milk, tapioca, and salt, and let them rest for 5 minutes.

Melt butter in a saucepan over medium heat, stir in the brown sugar, and cook until the sugar is melted and foamy, about 4 minutes. Gradually whisk in warm evaporated milk (it will bubble and steam, so be careful!), stirring until everything is smooth. Add the tapioca mix and cook until the pudding boils rapidly, about 3-4 minutes, stirring frequently. Remove from heat and whisk in vanilla. Divide between 4 or 6 cups, depending on the serving size you want, and cover with plastic wrap, pressing onto the surface to prevent a skin from forming. Chill for an hour or two, until set. Whip cream, yogurt, and sugar to soft peaks and dollop on pudding just before serving. If you have toffee bits around, it doesn’t hurt to add a nice sprinkle to the top either!

Metigoshe in Motion March Madness

Berthold Sunday School #3
We enjoyed another fun time with the youth at Zion in Berthold (and some youth from their sister church in Carpio)!  We sang some classic camp songs, enjoyed some good ol’ games such as Frogger and Watermelon Patch, and learned about God’s Love and how we should also love one another.  In the middle of the event we popped over to worship happening in the sanctuary and helped lead the youth in sharing some camp songs with the congregation.  We also shared one of our favorite skits: The Love Box.  Then we went back to finish up our Bible studies and make some crafts: Faux Tie Dye Hearts! 


Metigoshe Lutheran Family Fun #2
Though our group was a bit small, we had some mighty good fun together.  Because we were in the season of Lent, our topic was Lent!  Together we learned about this season of reflecting on our struggles and how Jesus died on the cross for us.  We adventured together in songs, games, and crafting.  A highlight was an activity of trust where one partner was blindfolded and the other guided them around the sanctuary with their voice.  It demonstrated the struggles and also how Jesus is always there for us and knows our pains, even when we don’t think He does.  We wrapped up our time together by creating and sharing some holy week poetry. 

Bread of Life Council
Meeting with councils and leadership groups is one of Jenn’s favorite events.  This event was focused on creating conversations around the vision and values of Bread of Life.  Great insight was developed together.  The group also engaged in some silly activities to get the brain juices flowing. 

Rolla Worship #4
Hard to believe this was our fourth and final worship service of this MIM year with Our Savior’s in Rolla.  We again used our MIM Liturgy that utilizes camp songs from our Camp CD’s.  We engaged with the youth by singing a camp song together and sharing the children’s message.  Additionally, we helped Pastor Mark read the Gospel for the day using a scripted version of the reading.  It was an interactive way to dive deeper in the Gospel (which was a longer one!). Thank you to the congregation for having us these past four events!

Another monthly event with the youth at East Housing in Dunseith.  The weather was fantastic this time around!  We started off by shooting some hoops and playing on the playground equipment.  The mud made for an extra challenge!  Inside their community building, we continued some games (without our muddy boots on!), read a Bible story, and made some crafts (God’s Eyes and bracelets).  A small meal of sloppy joes was shared and we sang Happy Birthday to celebrate one youth’s special birthday.  We look forward to one more event in April before our camp season starts!



Stanley Church School and LYO
They say time flies when you’re having fun, and that’s no lie when it comes to Church School at American Lutheran in Stanley!  This time around, we enjoyed some fellowship while snacking together and then webt straight into learning about God’s Forgiveness: how it makes us clean again and we don’t have to work for that forgiveness – it is freely given.  To demonstrate this, we tried to clean some old pennies with two different things, but that didn’t work out…The two things needed to be combined to clean the pennies!  When that happened, the pennies looked brand new! 

After their Lenten service we hung out with the LYO youth while sharing God’s Forgiveness again, but in older kid terms 😉  There was some quality acting involved.







New Cookie Recipe on Metigoshe Blog

A new recipe is on the Metigoshe Recipe Blog. This is the perfect cookie recipe to whip up and have available for expected or unexpected guests this spring. It is also the perfect snack to put in a lunchbox for your kids, spouses, etc. Click Here to go to the blog and to view all the “deliciousness”!