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SPOTLIGHT
Fall Fest Church at Chapel Hill
THERE’S SOMETHING FOR EVERYONE
Church at Chapel Hill is hosting a FREE fall festival on the grounds of Church at Chapel Hill (7530 Johnstown Rd, Mount Vernon Ohio) on Sunday, Oct. 20, from 4 p.m. to 7:30 p.m. Trunk-or-treat is 4-5 with special guests from Mount Vernon Fire Department, Central Ohio Joint Fire Department, Knox Co. Sheriff’s Office, Mount Vernon Police Department, Ohio Park Ranger, and Mount Vernon Association of Police Chaplains. They plan to have vehicles available for our community members to explore.
WNZR will have Big Blue on hand for a live broadcast. At 4:30, there will be a photo and selfie area, hay rides to a pumpkin patch, carnival games to win full-size candy bars and other prizes, large inflatable bounce houses and a 93-foot inflatable obstacle course, barrel rides, a separate toddler area including bounce houses, corn pit, games and prizes.
Our youth group will compete with other youth groups from the area in a volleyball tournament for a trophy. There will be several prize giveaways during the outdoor concert at 6:30. There will be 4 food trucks available with a percent of all sales donated to CH Kids Ministries. This event is entirely free with the exception of food truck sales thanks to many local business supporters.
EVENT ACTIVITIES
Kids Truck-or-Treat, 4-5 p.m.
Pet parade and pet costume contest (must pre-register)
Kids costume parade
Food trucks
Inflatables, obstacle course, barrel rides
Hay rides
First responders/K-9
WNZR’s Big Blue live radio broadcast
Carnival games, prizes
Youth group volleyball tournament (must pre-register by calling 740-326-8876)
Concert, 6:30 p.m.
Chapel Hill is a warm and welcoming church! We are passionate about people of all ages and stages of life, and our aim is to make your experience as enjoyable and meaningful as possible. For more information, visit www.cachmv.com.
Fall Recipes
Hot Apple Cider for cool days
Lentil Soup w/ Italian Sausage & Escarole
INGREDIENTS
• 11 oz. Lentils, rinsed well
• 5 cups water
• 3 cups reduced-sodium chicken broth
• 4 garlic cloves, nely chopped, divided
• 2 tablespoons extra-virgin olive oil
• 1 lb. sweet Italian sausage – remove casing
• ½ cup ham diced (optional)
• 1 med. onion, nely chopped
• 2 med. carrots, nely chopped
• 2 celery ribs, nely chopped
• 2 tablespoons tomato paste
• 4 cups packed escarole, chopped
• 1 bay leaf
• ½ tsp. thyme
• ½ tsp. oregano
• ½ tsp. red pepper akes
• 2 tbsp. red-wine vinegar
In a large stockpot or Dutch oven set over medium-low heat, sauté the onion in the olive oil until tender. Add the carrot, celery and garlic, cook for 1-2 more min. Add the sausage and brown, braking it into bits as it cooks. Add tomato paste and cook for 1-2 min. Add the chopped ham (optional), chicken broth, vinegar and bring the soup to a boil. Pour in the lentils along with the remaining seasonings/spices and reduce heat to a simmer. Cook until the lentils are tender, and liquid reduces, 40-45 min. Stir in escarole (if using) and cook until tender, about 3 min. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
Loaded Baked Potato Soup
INGREDIENTS
• 4 potatoes, cooked, peeled, cut into chunks
• 8 bacon slices, cooked, crumbled
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion
• 1/3 cup all-purpose our
• 2 cups low fat milk
• 1 cup half and half
• 2 cups chicken stock
• 1 tsp salt, plus more to taste
• 1/2 tsp garlic salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup mild cheddar cheese
• 1 cup sharp cheddar cheese
• 1 cup sour cream
• fresh chives, for garnish
1. Pierce the potatoes multiple times with a fork, then microwave 12-15 min, or until tender.* Halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
2. In a large pot, melt the butter over medium-low heat. Add garlic and onion and cook for 2-3 min. or until the onion is tender. Slowly whisk the our into the pan and stir for 1-2 min. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5-7 min.
3. If you’d like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.
Nothing warms the heart on a cool day quite like hot apple cider. Here are TWO easy homemade APPLE CIDER recipes you’re sure to love
1
• 8 cups apple cider
• 1/4 cup brown sugar
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 1 cinnamon stick
2
Heat all the ingredients to boiling; reduce heat. Cover and simmer 20 minutes. Strain and pour into a punch bowl.
• 1 bottle apple juice
• Handful of cinnamon candy (red hots)
Heat in a crock pot or on the stove on low until candy is dissolved. Then enjoy!
Apple Pumpkin Butter
• 2 1/2 lb. apples
• 1 15-oz can pure pumpkin
• 2 tsp. pumpkin pie spice
• 1/4 c. apple cider
Peel and core apples & cut into 1” chunks. Transfer to a slow cooker and fold in pumpkin, pumpkin pie spice and cider. Cook on Low for 6 hours & let cool slightly. Working in batches, puree until smooth.
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