We got some great fire prevention tips from the guys at the Blue Earth Fire Department today at our lunch and learn! Remember to check the batteries in your smoke detector and carbon monoxide detectors at daylights savings time (which is just around the corner!)
Give Interfaith a call if you need help reaching them
Recipes from today:
CHICKEN AND WILD RICE SOUP
2 celery stalks
1/2 c butter
1/2 c flour
4 c chicken broth
2 c cooked wild rice
2 c heavy cream
2 c cooked chicken
salt, pepper, parsley
-Saute onion, celery and carrots in butter until soft.
-Add flour and stir to mix, cooking the flour for 1 minute.
-Add broth. Bring to a boil stirring constantly. Turn down heat.
-Simmer until carrots are soft and cooked stirring frequently so as not to burn the soup. –Once carrots are cooked remove from heat.
-Add cream, chicken and rice. Allow to sit until warmed through.
CARAMEL APPLE CHEESECAKE BARS
2 c flour
1/2 c brown sugar
1 c butter, soft
3 (8oz) packages of cream cheese
3/4 c sugar, plus 2 T divided
1 1/2 t vanilla
3 tart apples
1/2 t cinnamon
1/4 t nutmeg
1 c brown sugar
1 c flour
1/2 c oats
1/2 c butter
-Pre-heat oven to 350 degrees
-Mix ingredients for STREUSEL TOPPING using a pie cutter or a fork. Set aside.
-Peel apples and cut into small pieces. Mix with spices and 2 T sugar. Set aside.
-Mix crust ingredients. Press into a 9×13 pan. Bake 15 minutes, remove from oven and set aside.
-While crust is baking mix CHEESECAKE ingredients. Place cream cheese into a bowl of a stand mixer. Mix with 3/4 c sugar. Add eggs, one at a time, and mix well. Add vanilla.
-Pour cheesecake mixture over warm crust.
-Sprinkle apples over cheese mixture.
-Sprinkle streusel over apples.
-Bake 40-50 minutes until cheesecake is almost set. It will be slightly jiggly, but not too much. Allow to cool. Pour caramel sauce over the top. Chill and serve cold.