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Shepherd of the Lake News Read about what's new and going on at Shepherd of the Lake Lutheran Church. From our seasonal magazine to important announcements, stay updated with the latest news. All Posts Seasonal Magazine Mar 26 1 min Telling our Story Shepherd of the Lake Lutheran Church Spring 2024 Read now>> Sep 18, 2023 1 min SEASONAL MAGAZINE The Story of the Season Read the Shepherd of the Lake's seasonal magazine for Fall 2023. Click here to read it now >> Aug 2, 2023 1 min 2023 High School Service & Adventure Trip Recap A group of our high school students participated in the 2023 High School Service and Adventure Trip, where they went out to Fort Collins, CO

Search Results All (280) Pages (93) Events (182) News (5) 280 items found for "" Pages (93) Hotdish in a Pumpkin Recipe Contest | Shepherd of the Lake Lutheran Church SOLLC Recipe Contest Filter by Season Fall 2023 Ultimate Italian Squash Our fall 2023 recipe contest winning recipe! Pumpkin Stew This DELICIOUS stew is cooked and served right in the pumpkin shell. It makes a very “Fall like” presentation for a potluck or family gathering. Hotdish in a Pumpkin This recipe was originally printed in the October 2000 The Land Magazine and was submitted by Linda Sauer. Pumpkin Chocolate Chip Muffins Yummy muffins! So good you probably want to double the recipe. Pumpkin Chocolate Chip Muffins View All Events (182) Baptism Prep Class September 5, 2024 | 11:00 PM Kick Off Sunday September 8, 2024 | 2:00 PM 3611 N Berens Rd NW, Prior Lake, MN 55379, USA No Horsin' Around September 9, 2024 | 10:30 PM 1100 Canterbury Rd, Shakopee, MN 55379, USA View All News (5) Telling our Story Shepherd of the Lake Lutheran Church Spring 2024 Read now>> The Story of the Season Read the Shepherd of the Lake's seasonal magazine for Fall 2023. Click here to read it now >> Prayers on the Porch Starts June 14th Join Pastor Jonathan on Wednesdays this summer from 12-12:15pm for a casual 15-minute gathering filled with prayer, music, and connection. Be sure to share with others so they know about this wonderful summer offering – a great mid-week way to refresh yourself. View All

Date and time is TBD | Shepherd of the Lake Join the Community Life Task Force Help us plan events, speakers, classes, life groups and activities at SOLLC! RSVP Time & Location Date and time is TBD Shepherd of the Lake, 3611 N Berens Rd NW, Prior Lake, MN 55379, USA About the event Join the Community Life Task Force - a group that will help brainstorm, guide, and implement community life initiatives throughout the year. Group members would volunteer for one year. The group will meet once/month on a date and time chosen by the group. The time commitment would be about 2 – 4 hours per month depending on the time of year. Show More RSVP Share this event

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SOLLC Recipe Contest Filter by Season Fall 2023 Ultimate Italian Squash Our fall 2023 recipe contest winning recipe! Pumpkin Stew This DELICIOUS stew is cooked and served right in the pumpkin shell. It makes a very “Fall like” presentation for a potluck or family gathering. Hotdish in a Pumpkin This recipe was originally printed in the October 2000 The Land Magazine and was submitted by Linda Sauer. Pumpkin Chocolate Chip Muffins Yummy muffins! So good you probably want to double the recipe.

< Back Pumpkin Stew Prep Time: 25 Minutes Cook Time: 4+ Hours Serves: 8-10 Servings Level: Fall 2023 About the Recipe A fabulous fall stew! Recipe submitted by Kim Bruss. Ingredients 2 Pounds beef stew meat, cut into 1-inch cubes 3 Tablespoons Vegetable Oil (Divided) 1 Cup Water 3 Large Potatoes, peeled and cut into 1-inch cubes 4 Medium Carrots, peeled and sliced 1 Medium Onion, chopped 1 Large Green Pepper, cut into 1/2 inch pieces (optional) 4 Garlic Cloves, minced (optional) 2 teaspoons salt 1/2 teaspoon pepper 2 Tablespoons Instant Beef Bouillon Granules 1 Can (14-1/2 ounces) Diced tomatoes, undrained 1 Pumpkin (10 - 12 pounds) Get a pumpkin that stands up fairly level and will fit into your oven! Preparation Step 1 In a Dutch Oven, or Large Fry pan, brown meat in 2 Tablespoons oil. Add the water, potatoes, carrots, onion, optional green pepper, garlic, salt and pepper. Cover and Simmer for 2 hours. Stir in the bouillon and tomatoes. Step 2 Wash the outside of the pumpkin . Cut a 6-8 inch circle around the top stem. Remove the top and set aside. Discard seed and loose fibers from inside the pumpkin . (The pulp or meat on the inside of the pumpkin bakes up and tastes excellent in the stew). Place the pumpkin in a shallow, sturdy baking pan. Spoon the stew into the pumpkin and replace the top. Brush the outside of the pumpkin shell with the remaining oil. Step 3 Bake at 325 degrees for 2 hours, or just until the pumpkin is tender (do not overbake). Serve stew from the pumpkin , scooping out some pumpkin with each serving. Step 4 Enjoy! Previous Next

< Back Pumpkin Chocolate Chip Muffins Prep Time: 15 Minutes Cook Time: 20-25 Minutes Serves: 12 muffins Level: Fall 2023 About the Recipe A tasty fall treat! Ingredients 1 2/3 cup flour 1 cup sugar 1 Tbsp pumpkin spice (cinnamon if no pumpkin) 1 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 2 eggs 1 cup pumpkin (1/2 a 1 lb can) 1/2 cup butter melted 1 cup (6 oz) chocolate chips Preparation Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips. Pour pumpkin mixture over dry ingredients and mix until well blended. Scoop batter into 12 muffin cups. Bake at 350° for 20-25 minutes. Previous Next

< Back Hotdish in a Pumpkin Prep Time: 30 Minutes Cook Time: 1 Hour + Serves: 4 Servings Level: Fall 2023 About the Recipe A great fall twist for hot dish! Ingredients 1 medium sized pumpkin 1 cup chopped onion 1/2 cup diced celery 4 oz sliced mushrooms 1 lb ground beef, browned 2 T butter 2T brown sugar 1/2 cup soy sauce 2 cups cooked rice Preparation Step 1 Cut off the top of the pumpkin, and clean out the inside. Step 2 Combine all the ingredients and then put in the pumpkin. Step 3 Bake at 325° until the pumpkin is tender, about 1 hour for a medium pumpkin. Step 4 Enjoy! Previous Next

< Back Ultimate Italian Squash Prep Time: 30 Minutes Cook Time: Approx 1 Hour Serves: 4 Level: Fall 2023 About the Recipe A delicious fall squash recipe. Submitted by Marjean Hogg Ingredients 4 medium acorn squash, split in half 3 tbsp. extra-virgin olive oil (or enough to brush on fleshy part of the squash) 6 tbsp. butter (or more depending on the dryness of the squash) 6 Tbsp. light brown sugar (or more depending on your desired sweetness) Salt and pepper to taste 1# bulk Italian sausage (I like the mild Italian sausage) 26-oz. jar marinara sauce 5-7 oz. shredded mozzarella cheese ¼ cup fresh basil Preparation Step 1 Preheat oven to 425°. Step 2 Halve squash and scoop out inside (I put the whole squash in the microwave for about 5 minutes until it is tender enough to cut in half and scoop out the inside seeds and membranes). Place the squash halves, open side up, on a foil lined baking sheet and brush the tops and openings of each squash lightly with the oil. (I brush the inside and fleshy sides with olive oil and turn upside down on a parchment paper lined jelly roll pan). Step 3 Bake until squash is fork tender. 50-55 minutes. While the squash is baking, brown the Italian sausage in a large skillet until cooked through. Drain. Add the full jar of marinara sauce and simmer until the squash is done baking. Step 4 Remove squash from oven. Scoop out cooked squash and put in a mixing bowl, being careful to leave the squash shells intact. Add butter and brown sugar into the cooked squash. Mash. Put the mashed squash back in the squash shells. Evenly divide the sausage and marinara mixture into the center of each squash half. Sprinkle with cheese. Place the squash back in the oven until the cheese is melted and bubbly, about 5 to 7 minutes. Remove from oven and sprinkle w/basil. Previous Next