Author: Michael Hetrick

Apple Crisp

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Apple Crisp

Image/Recipe Source: Cooking Matters

Keyword: Dessert
Ingredients
  • 5 medium apples
  • 3/4 cup light brown sugar, packed and divided
  • 1/2 cup whole wheat flour, divided
  • 1/2 teaspoon ground cinnamon
  • non-stick cooking spray
  • 1/2 stick cold, unsalted butter
  • 1 1/2 cup quick oats
  • 1/4 teaspoon ground nutmeg (optional)
Instructions

  1. Preheat oven to 350°F

  2. Rinse and cut apples in half, lengthwise. Remove any stems. Cut out center core of apple that contains the seeds. Do not peel.

  3. Place apples cut side down. Use a sharp knife to cut apples into ⅛-inch slices.

  4. In a large bowl, combine sliced apples, ¼ cup of brown sugar, 1 Tablespoon of flour, cinnamon, and nutmeg, if using. Mix well.

  5. Spray baking dish with non-stick cooking spray.

  6. Pour apple mixture into baking dish. Spread evenly.

  7. Dice butter into smaller cubes, using a sharp knife. In a medium bowl, combine remaining brown sugar and flour, oats, and butter. Mix with hands until crumbly.

  8. Spread oat and flour mixture over apple mixture. Bake uncovered on middle rack of oven for 40 minutes or until top is lightly browned or bubbly.

  9. Let sit for 15–20 minutes before serving.

Pumpkin Chili

 

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Pumpkin Chili

Image/Recipe Source: One Lovely Life

Keyword: Entrée
Ingredients
  • 1/2 tablespoon oil
  • 1 pound lean ground beef or ground turkey
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 28 oz can fire-roasted diced tomatoes, not drained
  • 1 15 oz can pumpkin puree
  • 1 15 oz can pinto beans, drained
  • 1 15 oz can black beans, drained
  • 1/2 - 1 cup water or broth as desired
Toppings
  • chopped cilantro, sliced green onions, sliced jalapeno, diced avocado, sour cream or yogurt, cheddar cheese
Instructions

  1. Brown The Meat. In a large pot or Dutch oven, brown ground beef in oil over medium heat 5-7 minutes, or until cooked through.

  2. Add Veggies & Seasonings. Once the meat is cooked, add the bell pepper, onion, and seasonings. Cook 4-5 minutes to soften the veggies.

  3. Add Pumpkin, Beans & Tomatoes. When the meat is cooked through and the veggies are tender, add tomatoes, pumpkin puree, and beans to the pot. Stir to combine. (This mixture will be THICK! Don’t worry, we’re not done yet!)

  4. Cover and simmer on medium-low heat 30-40 minutes, stirring occasionally. If needed, feel free to add 1/2-1 cup water or broth (or more) to thin the chili out to your desired consistency. Don’t rush this simmering process, since it helps the flavor develop.

  5. Garnish. Sprinkle with chopped cilantro and serve with your favorite chili toppings.

Chicken Salad with Peanut Dressing

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Chicken Salad with Peanut Dressing

Image/Recipe Source: Cooking Matters

Keyword: Entrée
Ingredients
Salad
  • 2 chicken breasts, cooked and shredded
  • 1 medium head romaine lettuce
  • 1 medium red bell pepper
  • 1 small apple
  • 8 snow peas
  • 1 10 oz can mandarin oranges, packed in juice
  • 1/4 cup slivered almonds (optional)
Dressing
  • 2 tablespoons peanut butter
  • 2 tablespoons oil
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons distilled white vinegar
Instructions

  1. Rinse lettuce. Pat dry. Tear into bite-sized pieces.

  2. Rinse bell pepper. Remove core and seeds. Cut into bite-sized pieces.

  3. Rinse apple. Cut into thin slices. Then, cut slices into matchsticks.

  4. Rinse snow peas. Slice thinly on the diagonal.

  5. Drain mandarin oranges, reserving juice.

  6. In a large bowl, add peanut butter, oil, soy sauce, vinegar, and 1 Tablespoon reserved mandarin orange juice. Mix until well blended.

  7. Add lettuce, bell pepper, apple, snow peas, drained mandarin oranges and chicken to bowl with dressing. Toss to coat. If using almonds, sprinkle on top of salad now.

Egg Bites

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Egg Bites

Adapted and modified from Art and the Kitchen

Photo Credit: Art and the Kitchen

Keyword: Breakfast, Snack
Ingredients
  • 6 eggs
  • 3 tablespoons milk
  • 3/4 cup grated cheddar cheese
  • 1 cup ground breakfast sausage, cooked
  • 3/4 cup red bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 tablespoon oil
  • salt and pepper to taste
  • cooking spray
Instructions

  1. Preheat oven to 350º Fahrenheit. Spray mini muffin pan generously with cooking spray.

  2. Heat the oil in a skillet. Add red pepper and onion. Sauté until the peppers and onion are slightly tender. About 4-5 minutes.

  3. In a separate bowl or large measuring cup, whisk together the eggs and milk.

  4. In another bowl, add sausage and veggie mixture.

  5. Use a spoon to add the sausage and veggie mixture to a greased mini muffin pan. Top with cheese.

  6. Pour egg and milk mixture into each mini muffin section.

  7. Bake at 350º F for about 14-16 minutes. Tops should be golden brown.

Recipe Notes

This recipe is customizable, and ingredients can be swapped based on your family's preferences. 

Church Donates Over 4,000 Gallons of Milk to Catholic Charities and East Texas Food Bank

he Church of Jesus Christ of Latter-day Saints is supporting local hunger relief efforts by delivering 4,320 gallons of 2% milk to East Texas Food Bank and Catholic Charities on Wednesday August 13.

TYLER – The Church of Jesus Christ of Latter-day Saints is supporting local hunger relief efforts by delivering 4,320 gallons of 2% milk to East Texas Food Bank and Catholic Charities on Wednesday August 13.

“We’re incredibly grateful for the partnership, generosity and grace of The Church of Jesus Christ of Latter-day Saints in providing milk to our pantries,” said Dave Woodyard, CEO of Catholic Charities Dallas. “Collaborations like these make a huge difference in serving the most vulnerable in our community.”

Milk is one of the most requested—and hardest to obtain—items at food banks, according to Feeding America.

The truck will first unload half of the donation at Catholic Charities in Dallas and then the rest to East Texas Food Bank in Tyler.

As the top food source of calcium, vitamin D, and potassium, milk plays a key role in nutrition. But for many children and families in need, even basic staples like milk—and the essential nutrients it provides—are often out of reach. This donation will aid families as they plan for back-to-school necessities.

“We’re grateful for the opportunity to partner with Catholic Charities Dallas to provide milk to our community,” said Peter Harris, communications director for the Church in the Dallas–Fort Worth metro area. “This delivery was so needed in our area.”

Harris added, “We are thankful for the work Catholic Charities does day in and day out to address food insecurity in Dallas. Together, we share a commitment to alleviating hunger, and we look forward to continued opportunities to support this vital mission.”

DFW ranks third among U.S. metro areas for the highest number of people facing hunger, according to Feeding America.

The Church has a long-standing partnership with both Catholic Charities Dallas and East Texas Food Bank, providing volunteers and donations as needs arise. Both organizations have the infrastructure to distribute the milk efficiently across East Texas and the DFW area. The Church was also recognized with the “Hunger Hero Award” for their outstanding contributions to the East Texas Food Bank.

“We are privileged to work so closely with these partners to ease the burden in our communities,” says President Charles Rhodus, Stake President and leader of the Church in Tyler area. “Our goal is to give as Jesus Christ would give to those in need.”

The Church and these two nonprofit partners share the goal of alleviating hunger and helping individuals in need, with an emphasis on treating everyone with dignity and respect as they work toward greater self-reliance.

This donation originated from the Church’s dairy operations in Utah. One of the Church’s regional humanitarian priorities is to help meet the basic needs of those experiencing hunger. Texas currently leads the nation in food insecurity.