Heartland Cuisine: Plus One Guidance Center

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Plus One Guidance Center is a pregnancy help center serving Huron and the surrounding communities. The Center’s ultimate goal is to impact generations of families forever. They do this by assisting women and couples facing unplanned pregnancies in making the healthiest choices possible for themselves and their unborn children.
Since opening on Feb. 23, 2015, it has been offering clients a warm, friendly, atmosphere with the following free confidential pregnancy-related services:
• Walk-in hours, and consultations by appointment
• Pregnancy testing
• Compassionate and competent pregnancy-related counseling
• “PlusOne Program” — Prenatal and parenting education, allowing clients to earn items they need for themselves and their baby by attending classes at the Center and keeping appointments related to prenatal care.
• “Healthy U!” — A sexual integrity education class that focuses on making healthy choices emotionally, physically, spiritually and sexually with incentives for completing the course.
• Adoption referrals and education on adoption options for expecting mothers
• Post-abortion counseling
• 24-hour crisis hotline outside of office hours through Heartbeat International
• Referrals to life-affirming physicians in the area if clients don’t already have one.
• Referrals to community organizations that provide resources such as clothing, food, safe shelter, baby-related equipment, daycare, friendship support networks (MOPS), spiritual support, financial support, and more specialized counseling if needed.
The Center is currently located at 35 Market St. S.E. in Huron, next door to Domino’s Pizza.
With the increasing number of clients utilizing the services at the Center, it needed to expand its space, which it was able to do this fall. This created an increase in the budget, which is funded completely by donation.  
The Center also has a need for more women interested in working as client advocates/peer counselors to meet the needs of the clients.
If you/or your group is interested in learning more about the Center and being involved with the ministry, please contact maryhelen@plusonehuron .org.   

The annual Sweet Treats & Show Tunes fundraiser for Plus One will begin at 6 p.m. Saturday, Jan. 20, at the Huron Fine Arts Center.
Hosting the event will be Jonathan and Callee Wachter, and providing the delicious desserts for the event will be Jackie Vleiger, Melanie Wipf, Cindy Loban, Kari Puffer, Cherrlynn Fast, Carol Hofer and Sheri Baltzer.
Coffee will be provided by Don’t Spill the Beans, and decorations will be provided by Walker Flowers.
Tickets are $25 each and are available at Dakotaland Federal Credit Union, at www.plusonehuron.org. Limited tickets will be available at the door.

Some of the people providing musical entertainment will include:
• Katie Hohm
• “Orphan Girls” Group
• Jonathon & Callee
• Katy Hines/Hannah     Glanzer…..  
• Hannah Glanzer/Miles Mendel…
• Jake and Carolyn Geis….
• Ethel Diggs…
• Courtney Baszler…
• Cameron Schroder..
• Brandon Wipf

Easy Chocolate Chip Cheesecake Bars
From Angie Schutt

    2 16-ounce tubes of chocolate chip cookie dough*
    2 8-ounce packages cream cheese (softened)
    2 eggs

    1 cup sugar
Spread 1 tube of cookie dough onto the bottom of a greased 9-by-13-inch pan. In a bowl, beat cream cheese, eggs and sugar. Pour over the cookie dough. Break remaining tube of cookie dough into small chunks and drop onto the cheese cake layer.
Bake at 350 F for 35 minutes.
Let cool on counter for 15 minutes and then refrigerate for several hours until firm.
* Can also double a regular chocolate chip cookie recipe for dough

Sweet Cheese Baklava
From Mary Helen Wipf

Makes 20 servings
    1 cup finely chopped Planters walnuts
    1/4 cup sugar
    1/4 teaspoon ground nutmeg
    2 8-ounce packages cream cheese, softened
    1/2 cup honey, divided
    2 eggs
    1 teaspoon vanilla
    12 sheets frozen phyllo pastry, thawed, halved crosswise
    1/2 cup butter, melted
Preheat oven to 350 F. Mix walnuts, sugar and spices; set aside. Beat cream cheese and 1/4 cup honey, eggs and vanilla in a large bowl until well blended.
Layer phyllo sheets in a 9-by-13-inch baking pan, and brush each with butter.
Place a rounded tablespoon of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over the top.
Bake 25 to 30 minutes or until cream cheese mixture is set. Heat remaining 1/4 cup honey and drizzle over warm baklava. Cool to room temperature. Cut into 20 squares to serve.

 
Coconut Balls
From Joy Petersen

    4 1/2 cups coconut
    1 can sweetened condensed milk
    1 1/2 cups powdered sugar, sifted
    1 teaspoon vanilla
Mix together the powdered sugar and the coconut, add the condensed milk and vanilla, stir well.
Form into small balls using two measuring teaspoons. Place on a large cookie sheet and freeze until firm.
Melt a package of vanilla almond bark and dip the balls into the bark, put on waxed paper to firm. Enjoy!
 

Fruit Crisp
From Jackie Vleiger

    5 cups sliced, peeled cooking apples, pears, or peaches
3 Tablespoons sugar

1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/4 cup butter
Place fruit in 2-quart square baking dish. Stir in sugar.
For topping, combine oats, brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over the fruit.
Bake at 375 F for 30 minutes or until fruit is tender and topping is golden.
Serve with ice cream or whipped cream.

Really Easy Fudge
From Joy Petersen

    1 can chocolate fudge frosting
    12-ounce package semi chocolate chips
    1 Tablespoon instant coffee crystals
    1 teaspoon vanilla
    1/2 cup chopped walnuts
In a large bowl mix together the frosting, chocolate chips and instant coffee crystals. Microwave on high for one minute, remove from microwave and stir, return to the microwave and cook for 30 seconds more, stir again until the chips are all melted. (May have to return to microwave for another 30 seconds.) Add the vanilla and walnuts, stir to mix in and pour into a 9-by-9 greased pan, cool. May refrigerate, but not needed. May use milk chocolate frosting and chips if preferred.

Easy Microwave Caramels
From Mary Helen Wipf

    1 cup sweet butter
    2 1/3 cups (1 pound) brown sugar, firmly packed
    1 cup light corn syrup
    14-ounce can sweetened condensed milk
    1/8 teaspoon salt
    1 teaspoon vanilla
    1/2 cup chopped walnuts, optional
In a 2-quart microwave-safe pitcher, combine butter, sugar, syrup, milk and salt. Microwave on high for 3 to 4 minutes, stirring once after about 2 minutes.
When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high about 14 minutes or until mixture reaches 245 F (firm-ball stage). No stirring is needed.
Remove from microwave. Stir in vanilla and walnuts. Allow to stand for 10 minutes, stirring well several times.
Pour into buttered 13-by-9-inch pan. For thicker candy, use smaller pan. Refrigerate until cool. Invert pan and carefully tap out whole block of candy. Cut in squares. Wrap in wax paper and store in refrigerator or freeze.
Makes 2 3/4 pounds.

Openings for Recipes Page:

* Jan. 31
* Feb. 14 and 21


Call Crystal at 353-7421