On Sunday, Nov. 24, the Center for Independence Foundation is hosting its annual benefit dinner and open house. The benefit dinner runs from 11 a.m. to 1 p.m. at 561 21st St. S.E. at the Hall (formerly known as KC Hall) in Huron.

A free-will donation will be accepted for the dinner. They are excited to have this event in person again so come join them for food, fellowship and friends! The benefit dinner serves not only as an opportunity to enjoy a delicious roast beef dinner, but also as an opportunity to meet some of the people supported and staff from the agency. Everyone is welcome to attend this event.

Proceeds from the dinner go to the Center for Independence Foundation, where they are used to fund grants that create opportunities for people to become active members of their community.

In recent years, the Foundation has funded grants designed to create and foster relationships by bringing community members together with those served by CFI.

Every Year, CFI teams up with the Huron Middle School for an in school activity called Lead for Life. This event helps students become familiar with different types of disabilities and disability related issues. Other grant funds have been used to help fund items in the community, such as electronic door openers at the Nordby Exhibit Hall at the State Fair Grounds.

CFI would love to have you attend the dinner on Sunday, Nov. 24, and learn more about the people we support. If you are not able to attend but would like to support the center, they have an online option to donate. Visit their website, www.cfindependence.com, and click “give.”

Thank you for your support!

Air Fryer Fried Pickles
16-ounce jar dill pickle coins, drained
1 egg
1 cup panko breadcrumbs
Extra virgin olive oil for drizzling
Remoulade sauce for dipping

Preheat the air fryer to 370 degrees F. Pat pickles dry, set aside.
In a small bowl whisk the egg. In a medium bowl place the breadcrumbs.

Dip the pickles into the egg and then the breadcrumbs. Place on a plate and drizzle the pickles with olive oil. Place in a single layer in the air fryer basket with space around each pickle. Air fry for 11 to 14 minutes, or until crisp and golden brown.

Serve immediately with remoulade for dipping.

Air Fryer Potato Salad
3-4 cups left-over potato salad
Salt
Pepper

Transfer potato salad to the basket of the air fryer and spread evenly.

Set air fryer to 350 degrees F and cook for 15 minutes. Stir half way through the cooking time

Remove from air fryer and season with salt and pepper. Serve immediately.

Air Fryer Pizza Rolls
Egg roll wrappers
Shredded cheese (can use cheese sticks as well)

Set up a “wrapping” station with pizza sauce, mozzarella, and any other mix-ins that you’d like, a plate, a small dish of water, and a pastry brush.

Place the wrapper, shaped like a diamond, on a plate or cutting board, with the bottom pointing toward you. Place 1 teaspoon sauce, 2 Tablespoons mozzarella, and a little bit of any other toppings in the bottom third of the wrapper.

Roll the bottom point of the diamond so that it goes up and over the filling, but only goes to the center of the wrapper.

Fold in the left side of the wrapper to cover the center, then fold in the right side of the wrapper to cover the left fold. Starting from the bottom, roll the egg roll wrapper up until just the top point of the wrapper is still exposed.

Brush some water on the top point of the egg roll, and fold it down. You may need to brush a bit more water over the edges to “seal” the egg roll closed. Repeat until you have 4-5 egg rolls made. You can make more while the first batch is cooking.

Brush olive oil over the top of the egg rolls and on the basket of the air fryer. Place the egg rolls in the basket, seam side down, without letting them touch each other.

Bake at 360 F for 6 minutes. Flip and bake for an additional 2 minutes.

Apple Crescent Rolls
1 tube (8 ounces) refrigerated crescent rolls
1/2 cup chunky applesauce or apple pie filling
4 teaspoons apple cider or juice, divided
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 cup confectioners’ sugar

Preheat air fryer to 300 degrees F. Unroll crescent dough; separate into 8 triangles. Place 1 Tablespoon applesauce at the wide end of each triangle; carefully roll up. Brush tops with 2 teaspoons cider. Combine sugar and cinnamon; sprinkle over rolls.

In batches, arrange rolls, point side down, in a single layer in greased air fryer. Curve to form crescents. Cook until golden brown, 7-9 minutes. Cool slightly. Combine confectioners’ sugar and remaining 2 teaspoons cider; drizzle over rolls. Serve warm.

Garlic-Parmesan Chicken Skewers
2 pounds boneless, skinless chicken thighs
2 Tablespoons extra-virgin olive oil 
1 Tablespoon Italian seasoning
2 1/2 teaspoons kosher salt, divided
2 teaspoons garlic powder, divided
3/4 cup unsalted butter, melted
1/2 cup fresh Italian parsley, finely chopped

Cut chicken into 2-inch pieces. Trim skewers so they fit into air fryer basket, if needed. Soak in water at least 30 minutes to prevent burning.

Meanwhile, in a large bowl, toss chicken, oil, Italian seasoning, 2 teaspoons salt, and 1 teaspoon garlic powder until coated.
Thread chicken onto skewers (about 6 pieces per skewer). Working in batches if needed, arrange skewers in air fryer basket in a single layer, spacing about 1/2-inch apart.

Air fry at 400 degrees F for 8 minutes.

Meanwhile, in a small bowl, mix butter, parsley, Parmesan, and remaining 1 teaspoon garlic powder and 1/2 teaspoon salt.

Flip skewers, generously brush with garlic-herb butter, and continue to air fry until browned, cooked though, and an instant-read thermometer inserted into thickest part of chicken registers 165 degrees F, about 4 minutes more.

Generously brush skewers with garlic-herb butter and arrange on a platter. Serve with remaining garlic-herb butter alongside.

Jalapeno Popper Egg Rolls
8-ounce block cream cheese, softened
2 cups sharp cheddar cheese, shredded
10 slices bacon, fried and crumbled
1/2 cup diced jalapeños, (membrane/seeds removed)
1/2 cup green thinly sliced onions
1 Tablespoon hot sauce
1 teaspoon EACH garlic powder and onion powder
1/2 teaspoon smoked paprika
12-14 egg roll wrappers, thawed according to package instructions
Ranch dressing, for dipping

In a large bowl, combine the jalapeños, cream cheese, cheddar cheese, bacon, green onions, hot sauce, garlic, onion powder and smoked paprika. Use a fork if needed to mash everything together so it is well combined.

Fill a small ramekin or cup with some water. Place one of the egg roll wrappers on a clean plate or surface with one of the corners facing you.

Add 2-3 Tablespoons of the filling to the bottom half of the wrapper.

Using your finger, moisten the bottom left and right edges. Begin rolling the wrapper away from you until it is halfway rolled. Wet the top left and right edges. Fold the corners toward the center. Continue rolling until it is tightly sealed. Repeat with the remaining wrappers and filling.

Place about 4-6 egg rolls into the air fryer basket. Spray generously with spray oil. (Alternatively, heat a heavy-bottomed pot with 3-4 inches of peanut oil to 375 degrees F. Fry the egg rolls for 3-4 minutes in batches. (Do not overcrowd the pot.)

Air fry at 360 degrees for 7-10 minutes, flipping after 5-6 minutes and spraying again with oil. If the egg rolls are not golden after 10 minutes, continue air frying and spraying with oil until they are brown.