Calendar

1 CLUBHOUSE CLOSED 2

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15 SELF DEFENSE AND SAFTEY 16 Kids-cation

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3 Member Birthday Night 4 Wine Down Wednesday & Chef's Choice Appetizers

5 6 Kids Night Out - Let It SNOW! 7

10 Member Birthday Night Soccer Skills & Drills 11 Wine Down Wednesday & Chef's Choice Appetizers 12 Free Play - Playhouse Soccer Skills & Drills

17 Member Birthday Night Soccer Skills & Drills 18 Wine Down Wednesday & Chef's Choice Appetizers 19 Soccer Skills & Drills

24 Member Birthday Night Soccer Skills & Drills 25 Wine Down Wednesday & Chef's Choice Appetizers 26 Tween Hangout Soccer Skills & Drills 13 Twee Night - Pajamas & Popcorn Bar

20 Adult Trivia Night Kids Night Out Chinese New Year

27 Kids-cation 14 Flow & Stretch into the New Year Polar Plunge

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28 Family BINGO Night

29 Champagne Brunch 30 31 Member Birthday Night Soccer Skills & Drills

January Cookie of the Month

Baked Apple Fritter Cookie Recipe

BY JOHN CRAWFORD, EXECUTIVE CHEF AT RALEIGH CC These baked Apple Fritter Cookies are easy to make with the family and have become a Monday morning baking tradition with my kids. My daughter prefers to scoop the mix into a small muffin pan so it's “not so messy” while my son chops the dough and eats all the apples.

INGREDIENTS

1 Tube (8 count) Refrigerated Biscuits (or your favorite biscuit recipe) 1 Tube(8 count) Refrigerated Biscuits, flaky 1 Cup Apple, chopped 2 TBSP Granulated Sugar 1 TSP Cinnamon 2 TBSP Unsalted Butter, melted

GLAZE INGREDIENTS:

1 1/4 Cups (156g) Confectioners’ Sugar 1/4 TSP Vanilla Extract 3-6 TSP Water 1/4 TSP Cinnamon

DIRECTIONS

Preheat the oven to 350°F. Cut each of the 8 biscuits into small pieces. In a large bowl, combine the biscuit pieces, apple, sugar and cinnamon. Drop spoonful's of dough on a parchment-lined baking sheet, pressing each into about a 1½-inch. Drizzle the melted butter over the fritters. Bake for 10-12 minutes, or until golden brown. While the fritters are baking, prepare the glaze. Whisk together the sugar, vanilla, cinnamon and 3 teaspoons of water. Add more water, 1 teaspoon at a time, until a more pourable consistency is reached. Drizzle the glaze over the baked fritters. Allow the glaze to set up before serving. Serve and enjoy!

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19 20 Kids-cation

26 Champagne Brunch 27 Kids-cation 1 Wine Down Wednesday & Chef's Choice Appetizers 2 Soccer Skills & Drills 3 Tween Night - Game Night (Unplugged)

7 Member Birthday Night

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Wine Down Wednesday & Chef's Choice Appetizers 9 Free Play - Playhouse 10 Wine Dinner 4

11 Kids Night Out Pal-entines & Friendship

14 Member Birthday Night Valentine's Prix Fix Week 15 Wine Down Wednesday & Chef's Choice Appetizers 16

21 Member Birthday Night 22 Wine Down Wednesday & Chef's Choice Appetizers 23 Tween Hangout

28 Member Birthday Night 17 18 Father - Daughter Dance - Through the LOOKING GLASS

24 Murder Mystery Dinner Murder is PAR for the COURSE! Kids Night Out _ Crafts with Ana 25

February Cookie of the Month

Oatmeal Raisin Cookie Recipe

BY BRANDON MULLIS, EXECUTIVE CHEF AT PROVIDENCE CC My grandma, Betty Collins, was a cafeteria lady for most of her career. She worked at Matthews Elementary School in the 1980s and 1990s. Her kitchen counter was always filled with sweets she’d bake at home in her free time. Cinnamon rolls, chocolate cream pies, crumbly apple pies, and my favorite, her oatmeal raisin cookies. Every time we’d go to visit her, she’d always have these cookies as well as cartons of chocolate milk for me from the school.

INGREDIENTS

1 Cup Butter, melted, then cooled 1/2 Cup Sugar 1 Cup Light Brown Sugar 2 Eggs 1 TSP Vanilla Extract 1 1/2 Cups All-Purpose Flour, sifted 1 TSP Baking Soda 1 TSP Cinnamon 1/2 TSP Salt 3 Cups Quaker Old Fashioned Oats 1 Cup Raisins

DIRECTIONS

Cream butter, and both sugars until smooth and creamy in a bowl of an electric mixer. Add eggs and vanilla, and mix well. In a separate bowl, combine flour, baking soda, cinnamon and salt. Turn the mixer on low, add flour mixture, oats, and raisins. Be sure to scrape the sides of the bowl down. Cover and refrigerate for a minimum of 30 minutes. Preheat the oven to 350°F. Form dough balls measuring roughly 1½ Tablespoons. Place on sheet tray 2 inches apart and bake 12 to 14 minutes, depending on how hot your oven runs