Indiana News

Indiana GOP chair Tim Berry to step down

INDIANAPOLIS, Ind. (WANE) — Indiana Republican Party Chairman Tim Berry announced Thursday that he plans to step down.

Berry, a Fort Wayne native, served two terms as state treasurer and was in his second term as state auditor in July 2013 when Gov. Mike Pence selected him to become chairman of the Indiana Republican Party. At the time, Pence said Berry was the “best choice,” citing Berry’s experience as an officeholder, political savvy, and familiarity with state and local government.

“Serving as chairman and working alongside such dedicated Republicans has been an honor, and my decision to hand over the gavel was not easy,” Berry said. “The efforts by our officeholders, candidates, county parties, volunteers and supporters have helped make our party stronger, and last November voters reaffirmed their overwhelming support for conservative principles and Republican leadership. I’m particularly excited about the significant improvements we have made in the last year to build upon our voter database, strengthen our technology infrastructure and increase voter outreach. I’m humbled to have served the party in this capacity, and will continue to be a proud supporter. Hoosiers can rest assured that Indiana’s future and the future of the Indiana Republican Party remains bright.”

During a call with members of the Indiana Republican State Committee, Pence announced his recommendation of Jeff Cardwell to fill the chairmanship position.

“As a former city-county councilman Jeff will bring a local grassroots perspective that will be invaluable,” Berry said. “I’m confident he will lead our strong team and work hard to support our Republican candidates – especially as we head into this year’s important municipal elections.”

Berry will stay through April to assist with the transition.

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How to make Apple Pie Tacos

INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!

Apple Pie Tacos are easy, delicious, and kids love them! 

Apple Pie Tacos

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1-1/2 teaspoon cinnamon, divided 
5 ROCKIT® apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream 

1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately! 

Apple Pie Tacos (WISH Photo/Annessa Chumbley)

Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl. 

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