Author: Heather Brown

Wake Up Right Smoothie

1 cup vanilla low- or non- fat yogurt1 cup ice1 to 1 1/2 cups frozen fruit (blueberries, strawberries, peaches, etc.)1/2 cup low- or non- fat milk Mix all the ingredients in a blender until smooth. Serve...

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Wee Care Center helps parents graduate

The Wee Care Center was established to provide quality childcare for low-income students at UVSC, MATC, and Turning Point. It helps to provide an opportunity for students who would otherwise be unable to start or finish school because of lack of childcare. The center was founded about six years ago by Carol Verbecky who saw the need that students had, especially those who were single parents or low-income. With a grant from Child Care Access Means Parents in School (CCAMPIS), help from UVSC, the Utah State Office of Child Care, and community donations, the Wee Care Center opened in a donated house adjacent to campus. Single parents are given first priority during the application process, followed by low-income families, then faculty and employees of the college. Fees are based on a federal sliding scale according to family income. The center is state licensed has a limited amount of openings that are filled fast each semester. Mary Ellen Larsen, coordinator of the Wee Care Center, stated that she “likes the fact that we are servicing students and allowing them to start or finish school.” She said that this is one of the main reasons she chose to work for the facility. The center has between 15 and 20 employees, many of which are workstudy students from campus. Parents must apply to have their child cared for at Wee Care every...

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64 ounces cranberry juice32 ounces apple juice12 ounces pineapple juice, frozen concentrate- thawed12 ounces lemonade, frozen concentrate- thawed3 cinnamon sticks1 quart water, optional In a large saucepan combine juices, concentrates and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold. (Can be made in a crock-pot. Heat for 2 hours on high then...

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Pumpkin Cheese Cake

2-8 oz packages cream cheese, softened1 1/2 c sugar2 eggs3/4 c cooked pumpkin1/4c flour1/2 tsp ground nutmeg1/2 tsp ground cinnamon1 9 inch graham cracker pie crust Preheat oven to 350 degrees. Beat cream cheese, sugar and eggs together until smooth. Add pumpkin. Stir in flour, nutmeg and cinnamon. Beat well. Pour into pie shell and bake for 60 minutes. (It’s a good idea to put the pie shell on a baking sheet first, incase the pie over flows while cooking.) Allow to cool completely, then refrigerate at least 2...

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Dutch Apple Pie

1 9" deep dish pie shellFilling 7 c apples (6-7)—peeled and sliced thin1/2 c sugar1 tbsp lemon juice1/2 tsp ground cinnamon1/2 tsp ground allspice1/4 tsp ground nutmeg1 pinch cayenne pepper2/3 c all purpose flour2 tbsp butterStreusel Topping 1 c packed brown sugar1 c quick cooking oatmeal3/4 c all-purpose flour1/4 tsp salt1 tbsp fresh lemon zest1 stick chilled unsalted butter, cut into little chunksHeat oven to 425F.

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