December at
Employee Newsletter Holidays, Birthdays, Events Staff Birthdays Nadia B. - 1/14 Brooke S. - 1/18 Kittie W. - 1/22 Gina A. - 1/24 Kellie J. - 1/24 Bex H. - 1/27
Staff Anniversaries Perry M. - 1/8/15 Amiesha B. - 1/20/22 Iliayah W. - 1/20/22 Lois L. - 1/27/21 MJ J. - 1/31/22
Gia B. - 1/30 Cindy H. - 1/31 Events New Year’s Day (JRC Closed) - 1/1
www.jrccares.org
EMPLOYEE NEWSLETTER
HEALTHY HABITS-ON-THE-GO JRC has expanded the Healthy Habits program! Recently, we have added HealthyHabits-on-the-Go, which allows our preschoolers to take home a healthy meal to make with their families.
EMPLOYEE NEWSLETTER
THE HOLIDAYS AT JRC
JRC celebrated the beginning of the holiday season with our annual holiday party!
EMPLOYEE NEWSLETTER
THE HOLIDAYS AT JRC
Thank you to the Timken Company for their donation of stuffed animals to our toddlers!
EMPLOYEE NEWSLETTER
THE HOLIDAYS AT JRC
Thank you to Hendrickson for donating presents to our preschoolers!
EMPLOYEE NEWSLETTER
THE HOLIDAYS AT JRC Thank you to First Christian Church and their congregation for being wonderful donors this holiday season. Each child in the Learning Centers received a pair of pajamas and a book, and each member in the Adult Day Center received a gift. This is the third year in a row that First Christian Church has chosen to donate to JRC during the holiday season.
EMPLOYEE NEWSLETTER
WARMING WALL
With the help of employee donations and the School Agers bake sale, JRC was able to generously give to the Stark County JFS Warming Wall.
EMPLOYEE NEWSLETTER
INTERGENERATIONAL PROGRAM Cooking class with Ms. Cindy
Christmas Craft with Ms. Tara
EMPLOYEE NEWSLETTER
RECIPE OF THE MONTH
CREAMY PIEROGI CASSEROLE Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients 1 lb Pierogies 2 Tbsp Water 1 Tbsp Vegetable oil 7 oz Cream cheese, softened 1/2 cup Sour cream 1/2 cup Chicken stock 1 cup Shredded cheddar cheese 3 Green onions, diced
1. Preheat the oven to 375F.
2. Mix frozen pierogies with water and vegetable oil. Microwave for 5 minutes or until defrosted.
3. Carefully separate the pierogies from one another and transfer them into the baking pan.
4. Whisk cream cheese with sour cream, chicken stock, and shredded cheese. 5. Top pierogies with cheese mixture and bake for 30 to 35 minutes.
6. Serve topped with sliced scallions.