Thank-you to all veterans who have served in the military
in wartime or peacetime.
Your dedication to country is what allows the rest of us
the freedoms that we enjoy everyday and often take for granted.
Veterans Day began as "Armistice Day" on November 11,1919,
to commemorate the end of World War I.
President Eisenhower officially changed the name to Veterans Day in 1954.
According to Veterans Day Facts at www.history.com:
-16.1 million living veterans served during at least one war -5.2 million veterans served in peacetime -2 million veterans are women -7 million veterans served during the Vietnam War -5.5 million veterans served during the Persian Gulf War -Of the 16 million Americans who served during World War II, about 558,000 are still alive
Ryan and I appreciate the service of both of our fathers.
They were proud to serve and instilled in us an appreciation
Happy Fall,Ya'll! As I was browsing through the recipes on the Midwest Dairy website, I found a recipe just made for filling the kitchen with the smell of fall...Baked Apples with Cinnamon Yogurt Topping.
Just reading the recipe brought back memories of my childhood when my Mother would bake apples in the fall or winter. The sweet smell of cinnamon and apples would fill the house. I'm ready to make some fall memories with a little dairy...how about you?
Baked Apples with Cinnamon Yogurt Topping
4 Granny smith or Gala Apples with or without skin
1/4 cup unsweetened apple juice or apple cider
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For Baked Apples
Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with non-stick cooking spray; set aside.
Core and thinly slice apples. Place apples in a medium bowl and toss with apple juice. Mix brown sugar, cornstarch,cinnamon, nutmeg and salt together in small bowl. Sprinkle over apples and stir gently until apples are coated.
Pour apples into prepared baking dish. Bake 40 minutes or until apples are slightly browned at edges and sauce is bubbling.
For Yogurt Topping
2 1/2 cups low-fat plain yogurt
1 teaspoon honey
1/4 teaspoon cinnamon
Line a colander with several paper towels and place over a bowl to catch drips. Pour yogurt into colander and allow to drain refrigerated about 30 minutes. Spoon yogurt into a small bowl and stir in honey and cinnamon.
For each serving, top 1/4 of the warm apples with 1/4 of the yogurt topping.