Posted: 12/07/2013 -
Posted: 12/07/2013 -
Posted: 12/06/2013 - Click here to register or learn more about a half marathon at Notre Dame.
Posted: 12/04/2013 -
Posted: 12/03/2013 - Click here to donate to Memorial Children's Hospital Developmental Pediatrics iPad program, and to help kids with communication disorders.
Updated: 12/02/2013 -
Updated: 12/02/2013 - Click on the link for registration
Posted: 12/02/2013 - AIDS Ministries - AIDS Assist of Northern Indiana
Posted: 12/01/2013 -
Posted: 11/30/2013 -
Posted: 11/29/2013 - More info about stuffing stockings for soldiers. Last day to donate is Monday, Dec. 2.
Updated: 11/27/2013 -
Updated: 11/26/2013 -
Posted: 11/26/2013 -
Posted: 11/26/2013 - You can find a buy one get one admission coupon online along with all of this season's special savings deals, hours, and normal rates. The rink is scheduled to open on Friday, Nov. 29 weather permitting.
Updated: 11/25/2013 - GF Yorkshire Puddings or Popovers 2 lg eggs 2 Tbsp melted butter or oil 1 ¼ cup lukewarm milk (at least 2% fat) 1 cup King Arthur flour – multi purpose ¼ tsp xanthan gum ½ tsp salt Preheat oven to 400 degrees. Grease a 12-cup muffin pan. Whisk together eggs, butter and milk in large bowl. In separate bowl, whisk flour with xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until smooth. Pour into greased cups about 2/3 full. Bake 25 minutes, then reduce oven temp. to 350 degrees and bake an additional 15 minutes until popovers are brown. Remove from oven and let stand 5 minutes before serving. Makes 12. GF Chocolate Trifle from Jackie Boynton 1 box Gluten-free brownie mix, prepared and cooled 1 Jello chocolate pudding – Cook and Serve, prepared and cooled Nestles small chocolate chips 1 large tub Cool Whip (brand) Cut prepared brownies in small squares. Using a trifle bowl, layer brownie, pudding, Cool Whip, chocolate chips and then add a second layer of each ending with Cool Whip layer. Decorate the top with chocolate chips or shredded Hershey bar. GF Impossible Pumpkin Pie 1 – 15 oz can Libby’s 100% pure pumpkin 1 – 12 oz can evaporated milk 2 tbsp butter 2 eggs ¾ cup sugar ½ cup gluten-free Bisquick mix 2 1/2 tsp pumpkin pie spice 2 tbsp vanilla Use Smart Balance cooking spray for the pie pan. Bake at 350 degrees for 50-55 minutes. GF Scalloped Corn 1 can whole kernel corn 1 can cream style corn Drain water from corn 3 eggs, beaten 2 tbsp sugar 2 tbsp gluten-free flour (or corn starch) ½ cup milk 2 tbsp butter ¼ tsp salt and pepper Mix well and bake at 350 degrees for 1 hour. GF Super Good Sausage Stuffing by Nancy Hanson 4 cups gluten-free bread cubes (bread torn into large pieces and baked) 4 cups gluten-free mashed potatoes (hot) ¾ lb Bob Evans Savory Sage Sausage 1½ cup coarsely chopped celery ½ cup coarsely chopped onion ½ cup coarsely chopped green pepper ¾ tsp garlic salt ¾ tsp coarse ground pepper 2 tbsp coarsely chopped fresh parsley ¾ cup walnuts, broken into large pieces Small can mushrooms, drained and rinsed 2 eggs, beaten Poultry seasoning to taste (about 1 tsp) ½ chicken broth Brown sausage; place in colander to drain off fat. Add a little oil or margarine to pan and sauté the celery, onion and green pepper. Mix sausage and vegetables together and let cool. Put bread in a large bowl. Add cooled sausage mixture, mushrooms and nuts. Add hot potatoes and seasonings. Add eggs last and mix well. Stuff turkey; wrap leftover stuffing in aluminum foil and put in roasting pan to heat. Stuffing can also be put into a casserole dish (add ½ cup chicken broth) and heated in a 350 degree oven for about 45 minutes before serving. Apple Slices Make pie crust to fit 10” x 13” jelly roll pan Filling: 3 lbs tart apples, cored, peeled and sliced 1 cup water 1 ½ cups sugar 1 tsp cinnamon ¼ tsp salt 2 tbsp corn starch ¼ cup cold water Powered sugar frosting: 1 tbsp butter, melted 1 tbsp lemon juice 2 cups powdered sugar 2 tbsp milk or more, as needed Peel, core and slice apples into thick slices. Set aside. Make a slurry with the cornstarch and cold water. Set aside. Boil cup of water with sugar, cinnamon and salt. When boiling, add slurry. Cook for about 5 minutes, stirring constantly. Add the apples and cook about 10 minutes. Remove from heat and set aside. Assembly: Preheat oven to 450 degrees. Divide dough into 2 pieces, one larger than the other. Roll out the larger piece to fit the bottom and sides of 9”x13” pan. Pour filling into pan. Roll out other piece of dough to fit on top. Crimp pastry together. Cut decorative slashes in the dough to vent for steam. Bake for 20 minutes. Reduce heat to 350 degrees and bake for another 25-30 minutes. Remove from oven and let cool completely. Make frosting: Mix butter, lemon juice and 2 tbsp of milk together. Add powdered sugar. Stir until combined and thickened. If too thick, add additional milk, about a tsp at a time. If glaze gets too thin, add more powdered sugar. Drizzle frosting on top of completely cooled Apple Slices.