UPCOMING EVENTS

Garnishes September 6

CCES 1:30 p.m.

Cultural Arts September 7

CCES 9:30 a.m.

Homemaker Annual Meeting September 14

Kenton County Extension 12:30 p.m.

Homemaker Leadership Training September 15

CCES 10:00 a.m.

Power of Pink September 22

Boone County Extension 10:00 a.m.

Delicious Desserts October 4

CCES 1:30 p.m.

Homemaker Council Meeting October 17

CCES 10:00 a.m.

Holiday Treasures November 16

CCES 6:00 p.m.

TABLE OF CONTENTS

Seasonal ................................. 1

Nutrition & Food ................. 2

Life Skills ................................. 3

Recipe ..................................... 3

Healthy Relationships ......... 4

Health & Wellness ............... 4

Cooperative Extension Service

Campbell County

3500 Alexandria Pike

Highland Heights, KY 41076

(859) 572-2600

Fax: (859) 572-2619

Campbell County 2017

Apple Nachos

1/4 cup peanut

butter

1/4 cup non-fat

Greek yogurt

2 tablespoons milk

1 tablespoon honey

2 red apples, cored and cut into 1/4

inch slices

2 green apples, cored and cut into 1/4 inch slices

1. In a blender, combine peanut butter, yogurt, milk

and honey. Blend until smooth.

2. Place apple slices on a large plate or platter and

drizzle with peanut butter sauce.

3. Add toppings of choice if desired and serve immedi-

ately.

Optional toppings: coconut, dried cranberries, granola,

peanut butter chips, peanuts, pecan pieces, raisins

Note: Brush the surface of the apples with lemon juice to

prevent browning.

Makes 6 servings.

Nutrition facts per serving: 160 calories, 6g total fat, 1g satu-rated fat, 1g trans fat, 0mg cholesterol, 5mg sodium, 27g car-bohydrate, 4g fiber, 20g sugar, 4g protein. (nutrition facts do

not include optional toppings.

Source: Renee Fox; Nutrition, Marketing and Media Special-ist for Kentucky Nutrition Education Program; University of Kentucky; College of Agriculture, Food and Environment and

USDA SNAP program

Tackling Your Laundry

Laundry detergents come in many forms, each having its own benefits. Select the form that meets your specific need.

General purpose detergents. Full-strength detergents can be used with many types of fabrics/textiles. These products include:

High Efficiency (HE) detergents

Ultra detergents

Single-use detergents (pods)

Fragrance or dye-free detergents

Bar soap

Combination detergents

Light Duty Detergents. These deter-gents can be used when washing fab-rics by hand or in your washing ma-chine. They are used primarily for delicate fabrics, such as those re-quiring special care, or lightly-soiled items; ideal for hand washing baby clothes. These products include:

Liquid Detergents

Powdered Detergents

Liquid, Powders, and Enzyme Detergents. Liquid detergents work at all temperatures and are easy to use for pretreating stains. Liquid deter-gents have an ingredient that helps soften hard water minerals. Ground in dirt and clay are best lifted from soiled laundry with powder detergents using warm to hot water. Protein and oil-based stains are best removed using enzyme detergents. Presoaking is needed and the laundry must agitate 5 to 7 minutes before liquid bleach can be added. Adding bleach too soon stops the enzyme “action” of the deter-gent. Follow directions on detergent

packages for the amount to use. Re-member these are recommendations for an average load size. An average load is 5 to 7 pounds of laundry. If soil or load size increases, then more de-tergent may be needed.

Fabric Softeners. Fabric softeners can be used in the washer or in the dryer. Fabric softeners help reduce static cling and wrinkles, and may slightly reduce soiling. Liquid softeners are better at softening and should be diluted prior to adding to final rinse cy-cle. Dryer sheets are better at reducing static cling.

Towels and diaper absorbency is reduced if an excessive amount of

fabric softener is used.

Fabric softeners may re-duce the effectiveness of flame retardant finishes on children’s sleepwear.

Stain Removal Solutions

Enzymes are a type of protein found in living matter and used for stain removal and

found in some laundry products. They have the ability to break down protein type stains, such as blood, meat juice, dairy products, baby formula, and vegetable proteins. Enzymes contain amylase (for starch), protease (for protein), and lipase (for fats). Reading product labels for best use is always recom-mended.

Liquid chlorine bleach has a limited shelf life. If your bleach is more than six months old and has no effect on stains, it may need to be replaced with fresh bleach.

To test for colorfastness of liquid chlorine bleach, mix 1 tablespoon of bleach with 1/4 cup of water. Use an eyedropper or cotton-

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tipped swab to put a drop of this solution on a hidden seam or pock-et edge inside the garment. Let it stand for two minutes, then blot dry. If there is no color change, it is safe to use the product. Powdered bleach packages have directions for doing colorfastness tests

Most stain removal charts and in-structions apply to washable items. Be sure to take “Dry Clean Only” garments to the dry cleaner.

Quick Facts on Other Products

Oxygen (color-safe) bleaches are gentler, working safely on all wash-able fabrics. They work best in maintaining whiteness, not in re-storing it.

Prewashed soil and stain remov-ers—It’s best to treat the stain as quickly as possible. Use liquid, gel and spray removers just before washing the garment. If the stain still remains, apply a second treat-ment, rubbing directly into the stain.

Laundry disinfectants and color/dye catching products are available. Read the label first. Each disinfect-ant and product has instructions on the label that tells you important facts.

Source: Tackling Your Laundry: Let’s talk products!, FRM-AP.017; University of Kentucky; College of Agriculture, Food and Environment

Reading Labels for Every Body

Health Claims describe a link be-tween a nutrient and a disease or health-related condition. A food must meet certain nutrient levels to make a health claim. Examples of Health Claims are “High in cal-cium so may help prevent osteoporo-sis,” “Low in sodium so may help prevent high blood pressure,” “Low in fat, saturat-ed fat, cholesterol so may help prevent cancer and heart dis-ease,” “High in folate so may help prevent birth defects,” and “Low in sugar so may help prevent tooth decay.” Nutrient Claims descr ibe the level of a nutrient in food, such as “free,” “high,” and “low.” They can also compare the level of a nutrient in one food to that of an-other food, such as “reduced,” “high,” and “light.” An example would be “Light Wheat Bread,” which must contain 25 percent fewer calories than regular wheat bread. “Reduced Fat Oatmeal Cookies” must contain 25 percent less fat than regular oatmeal cookies. A Daily Value of 5 per-

cent or less is “low” and 20 per-cent or more is “high” for a nutri-ent. These claims can be divided into six parts: calories, fat and trans

fat, cholesterol, sodi-um, fiber, and sugar. You might want to know about one part or all six. Function Claims refer to the role of a nutrient in the body. For exam-ple:

Regular weight-bearing physical activity and a health diet with plenty of cal-cium help maintain good bone health and may reduce the chances of osteoporosis (brittle bones).

Diets low in sodium may reduce the risk of high blood pressure.

A diet low in total fat may reduce the risk of some cancers.

Low-fat diets that are rich in fiber may re-duce the risk of some types of cancer. Fiber is

found in fruits, vegetables, and grain products.

Diets low in saturated fat, trans fat, and cholesterol may reduce the risk of heart dis-ease, which is why it is im-portant to eat fruits, vegeta-bles, and grains.

Healthful diets with enough folic acid may reduce a wom-an’s risk of having a child with a brain or spinal cord de-fect.

Eating foods that are high in sugars and starches promotes tooth decay. Avoid these types of foods between meals.

Source: Healthy Choices for Every Body, NEP-209A; University of Ken-tucky; College of Agriculture, Food and Environment

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Broccoli Pizza 1 1/2 cups shredded Monterey Jack cheese 1 12-inch whole wheat pizza crust 1 cup chopped broccoli florets 1 medium zucchini, thinly sliced 1 medium onion, sliced into strips 1/2 medium red bell pepper, cut into strips 1 medium tomato, thinly sliced 2 cloves minced garlic 1 teaspoon dried Italian seasoning 2 tablespoons vegetable oil

1. Sprinkle half of the cheese evenly over crust; set aside. 2. Sauté vegetables, garlic and Italian seasoning in hot oil 3-5

minutes or until vegetables are crisp-tender. 3. Spoon vegetables evenly over pizza crust. 4. Top with remaining cheese. 5. Bake at 450o F 5 minutes or until cheese melts. Yield: 8 slices Nutrition Analysis: 320 calories, 23g fat, 65mg cholesterol, 540mg sodium, 18g carbohydrates, 3g dietary fiber, 3g sugars, 15g protein

HEALTH SCREENINGS

Every adult should get screened for illnesses when they visit their healthcare provider. Some screenings can be done right in the provider’s office. There are some screenings that need special equipment and may need to be done at a separate ap-pointment. Screenings are important ways to make sure that

you do not have an illness or disease without symptoms.

General Screenings

Diabetes: this illness can cause many problems with your body including, but not limited to: heart, eyes, kidneys, and nerves. You should get screened if you have high blood

pressure or take medication for high blood pressure.

Hepatitis C Virus (Hep C): Hep C is an infection of the liver. You should get screened one time for Hep C if you were born between 1945 and 1965 or if you received a blood

transfusion before 1992.

High Blood Cholesterol. High blood cholesterol can lead to dangerous diseases like heart disease or stroke. Have your

blood cholesterol checked regularly with a blood test if:

You use tobacco

You are overweight or obese

You have a personal history of heart disease or blocked

arteries

Your family has a history of heart disease

High Blood Pressure. High blood pressure can cause strokes, heart attacks, kidney and eye problems, and heart failure. Your

blood pressure should be checked at least every 2 years.

Lung Cancer. You should talk to your healthcare provider about a lung cancer screening if you are between the ages of

55 and 80, smoke now or have quit within the past 15 years.

Colon Cancer. A person between the ages of 50 and 75 should get a colon cancer screening. This screening can be done in several different ways, so talk to your healthcare provid-

er about your options.

Women Specific Screenings

Osteoporosis. This test is used to make sure you have strong bones. This screening can also be done in several different ways. Talk to your healthcare provider about get-

ting this screening done.

Breast Cancer. A mammogram is the screening test used to detect breast cancer. Talk to your healthcare provider about scheduling a mammogram and how often it is need-

ed.

Cervical Cancer. This screening is one that typically starts around the age of 21 and is continued until around the age

of 65. Source: Adult Health Bulletin, September 2017; University of

Kentucky; College of Agriculture, Food and Environment

September is National Suicide Prevention Awareness Month

The month of September is National Suicide Prevention Aware-ness Month. There are two primary goals for this month. The first goal is to promote awareness around the issues of suicide.

The second goal is to educate about suicide prevention.

Suicidal thoughts can affect anyone of any age, gen-der or background. Suicide is the third leading cause of death among young people. It is the 10th leading cause of death among adults. Sadly, these rates are rising. Suicidal thoughts are often the result of an underlying mental health condition. In many cases the individuals, friends and families affected by suicide are left in the dark. They feel shame or stigma that prevents them from talking

openly about issues dealing with suicide.

Anyone who works with children or families should be

aware of the warming signs:

Threats or comments about killing themselves

Increased alcohol and drug use

Aggressive behavior

Social withdrawal from friends, family and the community

Dramatic mood swings

Talking, writing or thinking about death

Impulsive or reckless behavior

It is vital to talk about suicide in our communities in order to reduce the stigma. It is also important to remember that talking about suicide with a person does not increase the likelihood that they will attempt suicide. If you or someone you know is in an emergency, call The National Suicide Prevention Lifeline at (800) 273-TALK (8255). If you think someone is in

immediate danger, call 911immediately.

Source: Kerri Ashurst, Senior Extension Specialist for Family and Relationship Development; University of Kentucky; College

of Agriculture, Food and Environment

Ronda Rex

Kate Vaught Thompson

Campbell County Extension Agents for Family and Consumer Sciences

Page 4

Homemaker Important Homemaker Dates

September 5

Holiday Treasures recipes due to Kate

September 5, 9:30 a.m.

Claryville Homemakers, Plum Creek Christian Church

September 7, 9:30 a.m.

Cultural Arts project due. Judging begins at 10:00 a.m.

September 11, 10:00 a.m.

Crafty Ladies, Extension Office

September 12, 10:00 a.m.

Valley Homemakers, Extension Office

September 14, 12:30 p.m.

Area meeting at Kenton County. Lunch served.

September 15, 10:00 a.m.

Leadership training

September 18, 9:30 a.m.

Crazy Quilters, Extension Office

September 27, 10:00 a.m.

Wannabees Club, Extension Office

October 1

Holiday Treasures crafts due to Kate

October 17, 10:00 a.m.

Homemaker Council meeting

October 24

Northern KY Area Homemakers Annual Meeting

Boone County Extension Enrichment Center

November 16, 6:00 p.m.

Holiday Treasures

February 2—February 3

4th Annual Homemaker Crop

Everyone is welcome at events and council meetings!

Holiday Treasures

Holiday Treasures is Thursday, Novem-

ber 16th, 2017. We are asking each club

to submit at least one craft and the directions

by October 1, 2017. The directions need to

be written in your own words to avoid copy-

right violations. Individual homemaker and

mailbox members are encouraged to submit

additional crafts.

We will also be collecting recipes for the

Holiday Treasures Cookbook. Please sub-

mit your recipes by September 5th, 2017. If

you are interested in being on the food com-

mittee, please contact Kate Thompson at the

Extension Office, 859-572-2600. We will

be collecting recipes, and then the food com-

mittee will determine which ones they wish

to make. Thank you!!

Wannabees Club Meeting

September 27, 10:00 a.m.

Please join us at the Campbell County Exten-

sion office and learn some basic knitting.

Bring a ball of cotton yarn and size 6 or size

8 needles. If you do not want to knit, please

bring another project or join us anyway for

some fun fellowship. Feel free to bring

snacks and/or bag lunch. The instructors will

have a few extra needles and some yarn.

Scenes from August 23

Homemaker Kickoff Tea