On October 17, 2024, the South Dakota Central Chapter of Credit Unions will join credit unions around the world to celebrate the 76th International Credit Union (ICU) Day® to celebrate the spirit of the global credit union movement.

The official ICU Day is celebrated on Thursday, October 17th, however some credit unions celebrate the entire week. We invite both members and nonmembers to visit a local credit union to help celebrate the Credit Union Difference!

The goal of ICU Day is to raise awareness about the tremendous work credit unions are doing around the world. A credit union is a not-for-profit financial organization owned and operated by its members for the benefit of all who belong. As not-for-profit financial service cooperatives, credit unions return earnings to their members through savings rates, great services, and low borrowing rates.

The South Dakota Central Chapter of Credit Unions is made up of six credit unions, which include HB Telco Federal Credit Union (FCU), Dakota Rail Line FCU, Huron Area Education FCU, M-O FCU, Dakotaland FCU, all of Huron, and Oahe FCU of Pierre. Also, the Pierre branch of Black Hills FCU is an associate chapter member. The Central Chapter holds meetings and workshops with programs to educate credit union employees on various topics.

The Central Chapter takes pride in contributing to community projects portraying the ‘People Helping People’ philosophy. The Chapter holds an annual food/supply drive and donates the items to a local food pantry around the Thanksgiving/Christmas season. They also raise money for the purpose of giving back to the community, some recipients of these donations have been Hope Therapeutic Ranch, Jan Manolis Family Safe Center, Huron Area Hope & Blessings, Beadle County Humane Society, United Way Backpack Program, Meals on Wheels (all of Huron); Special Olympics, Sleep in Heavenly Peace (Huron and Pierre); among many other organizations over the years.

Better Than Robert Redford Dessert
1 cup all-purpose flour
1 cup coarsely chopped walnuts
1⁄2 cup unsalted butter, melted
8-ounce package cream cheese, softened
1 cup confectioners’ sugar
8-ounce container frozen whipped topping
4 cups milk
2 3.5-ounce boxes instant vanilla pudding
2 4-ounce boxes instant chocolate pudding mix
Chopped nuts
Chocolate curls

Heat oven to 350 degrees F. Coat 13-by-9-inch baking dish with nonstick cooking spray. In a medium size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake for 15 minutes. Cool.

In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.

Prepare vanilla pudding using 2 cups of the milk. Spread over the cream cheese layer.

Prepare chocolate pudding with the remaining 2 cups milk.

Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate for at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.

Hillbilly Chili
1 to 2 Tablespoon mild chili powder
2 pounds ground beef
1 medium yellow onion, diced
4 ounces spaghetti or angel air pasta, broken into thirds.
1 to 2 15-ounce can(s) chili beans, drained and rinsed
46-ounce can tomato juice
1 Tablespoon granulated sugar
1 teaspoon each of salt and pepper
Shredded cheddar, corn chips, sour cream, for garnishing

On medium high heat, heat the chili powder, stirring to keep it from scorching, 20-30 seconds, until very fragrant (This technique is called “blooming” and the heat really brings out the essence of the chili powder).

Add the ground beef and diced onion, saute’ until the ground beef is nicely browned and cooked through, and no pink remains. Drain the grease well from the beef mixture, return to pan, then stir in the broken spaghetti pieces to coat them in the juices and spices that surround the crumbled cooked beef. Add the chili beans, tomato juice, sugar, salt, and pepper to the pan, giving it a good stir. Bring the chili to a boil, then reduce heat to a simmer, cooking the chili 25-30 minutes. Serve the chili in deep bowls.

Jalapeno Popper Chicken
2 pounds chicken breast
8 ounces cream cheese
2 Tablespoons milk
½ teaspoon garlic powder
2-3 jalapeno peppers (seeded & diced)

Preheat oven to 350 degrees F. Grease 9x13-inch baking pan.

Place chicken in a single layer in pan – season with salt and pepper. In a small bowl, stir together the cream cheese, milk and garlic powder. Spread mixture over the chicken. Sprinkle peppers, bacon, and cheese on top. Cover with foil and bake for 30-35 minutes or until the chicken is done. Remove foil for the last 5 minutes – or until the cheese is melted.

Green Chicken Enchilada Soup
2.5 pounds chicken
28 ounces green enchilada sauce
24 ounces chicken broth
1 cup half & half or heavy cream
2 cups Monterey Jack cheese
4 ounces cream cheese
4 ounces green salsa (salsa verde)
Salt and pepper to tase

In a 6-quart slow cooker add chicken boneless, skinless breast or thighs, green enchilada sauce, and chicken broth. Cook on low 6 to 8 hours.

Remove chicken and shred. Add shredded chicken, cheese, cream cheese, half and half, and green salsa to slow cooker.

Turn slow cooker to warm and stir until cheeses are melted.

Add hot sauce or additional salsa to taste. Serve and enjoy!

Delicious topped with avocado, cilantro, green onion, and sour cream.