Families who eat together have overall healthier diets, but that doesn’t mean that you can’t indulge in a sweet treat every now and then at end of your family meal. There are three healthy, delicious dessert recipes in the Live Well Utah Cookbook, Family Mealtime Edition. Today we’re sharing one of them- Apple Cranberry Crisp. This is a perfect dessert for autumn, as local apples are in season and abundant at farmers markets. 

Apple Cranberry Crisp

Filling

• 5 cups apples, peeled and thinly sliced
• 1 cup dried cranberries (or other dried fruit)
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon

Topping

• 1/2 cup quick cooking rolled oats
• 2 tablespoons brown sugar
• 2 tablespoons whole wheat flour
• 1/2 teaspoon cinnamon
• 1 tablespoon butter, melted

Preheat oven to 375 degrees Fahrenheit.

in a 2 quart baking dish, combine apples and cranberries. Sprinkle with sugar and cinnamon, and toss to coat.

In a small bowl, combine oats, brown sugar, flour, and cinnamon. Using a fork, cut butter into topping mixture until crumbly. Sprinkle topping evenly over apple filling. Bake for 30-35 minutes, or until apples are tender. Serve warm.

September is National Family Mealtime month. Each Friday this month we’ll be posting on that topic — specifically from the Live Well Utah Cookbook, Family Mealtime Edition. This publication is available for free at your local Extension office, or available digitally here. It features some great tips on the importance of family mealtime and meal planning, plus 21 quick, inexpensive, and nutritious recipes that are sure to please even the pickiest eaters. 

Cooking in a Dutch oven can be fun, but you can’t just load your dirty Dutch oven into the dishwasher when the cooking is done. Follow these directions to properly clean and store your Dutch oven.

Dutch Oven 101: Cleaning

Clean  out food residue using cooking oil and paper towels. Add warm soapy water, and wash using a dish cloth or sponge with an abrasive back. Rinse and dry  Dutch oven thoroughly, and wipe off all surfaces with a paper towel to remove any remaining dirt, ash or water (including the bottom and the lid). Coat all surfaces of the oven with cooking oil, starting with the inside. Wipe off any excess oil, replace lid on Dutch oven, and store for the next use. If oil inside oven becomes rancid, wash it with warm soapy water and repeat directions above before using.

Dutch Oven Hummingbird Cake

This Southern cake is traditionally topped with cream cheese frosting and chopped pecans. Try this dutch oven version alongside vanilla or butter pecan ice cream.

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/4 cups water
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 8-oz. can crushed pineapple
1 cup pecans, chopped
1 cup banana, mashed

Combine dry ingredients in large mixing bowl. Add eggs and oil, and mix until just moistened. Stir in remaining ingredients. Spread batter evenly in 12″ dutch oven that has been greased and coated with flour. Bake at 350 degrees fro 50-60 minutes (8-10 coals on bottom, 14-20 on top).

Farm to Table Dinner

Is your mouth watering for Dutch oven flavors? Come to the Farm to Table Dinner at the USU Botanical Center on September 15. Renowned Dutch oven chef Blaine Scott will prepare a delicious dinner of roast beef, cheesy potatoes and Mexican-style street corn. A seasonal fruit cobbler will be served to complete the meal. Save your place at the table and buy tickets here.

Read more on Dutch oven cooking and find recipes here.

All family members can benefit from planned healthy snacks.  Planned snacks provide more nutrition and energy for work, growth, learning and play.

Prep Your Pantry

Build a weekly snack menu and that “what is there to eat?” question won’t be heard as often.

Here are a few snack ideas that can add good nutrition to your family’s diet.

• Fruits and berries
• Low fat chips and salsa
• Grape tomatoes and vegetables
• Frozen banana chips
• Low fat yogurt smoothies
• Cereal mix
• Whole grain crackers and breads
• Applesauce and cottage cheese
• Graham crackers
• Mini pizza on English muffin or pita
• Low fat cheese
• Low fat pita and hummus
• Fruit juice pops
• Light popcorn
• Ants on a log (stuffed celery)
• Cheese sticks

Fruit Peanut Butter Pizza

1 pizza crust

1 cup peanut butter

3 sliced bananas

¾ cup raisins or dried cranberries

½ cup chopped apples

Bake crust according to package directions. Spread peanut butter on crust and add the fruits.  Bake at 350 until the peanut butter melts.

This article was written by Carolyn Washburn, Utah State University Extension associate professor, carolyn.washburn@usu.edu.

Canning is a great way to preserve the bounty of summer, but beware! Not all foods are safe to can at home.

Did you know that the USDA has tested and approved many recipes to preserve foods at home? There are many foods you can bottle safely at home, as long as you follow USDA-endorsed recipes and procedures. Some unique foods include grapefruit and orange sections; cantaloupe pickles; pie fillings such as apple, mincemeat and green tomato; chicken, venison and fish; hot sauce and ketchup; a variety of soups and many more. See the USDA Complete Guide to Home Canning for recipes and procedures.

Have fun trying out a new safe, USDA-endorsed safe recipe in your kitchen this season. But remember, the possibilities are not quite endless.

Be aware that there are many foods that cannot be bottle safely at home. Why is that? One reason is that home kitchens are limited. A boiling water canner or a steam pressure canner can only get so hot. Heat is one element that is needed to kill micro-organisms that could spoil your food. A higher temperature needed for low-acid foods (like vegetables, beans and meat) is only achieved at home through a steam pressure canner.

Some foods or recipes have not been tested, or have been tested and have not been found to be safe. In some instances, the lack of approved canning recipe is due to poor quality.  Here is a list of some common foods that are not safe to can and not safe to consume.

What Not to Can at Home

Butter

That’s right, butter. In some emergency preparedness sections of stores, you might see canned butter in a tuna-fish size can. But don’t get too excited to go home and melt butter into a jar just to stick it on your food storage shelves. For now, canning butter using any method is not recommended. Some methods are dangerous, at best; others are not backed up by science. Why can butter when it freezes so easily?

Hydrated Wheat Kernels (aka wheat berries)

Wheat is a low-acid food that is susceptible to botulism if trapped in a low-acid, low-oxygen, room-temperature environment. In addition, the starch in wheat may interfere with the heat penetration during canning. Insufficient processing can result in botulism food poisoning. Instead of canning, store wheat dry until used, or if hydrated, refrigerate up to several days. You may also hydrate a batch and freeze in usable portions.

Quick Breads (e.g. banana, zucchini, pumpkin)

This idea likely started when people started baking quick breads in canning jars to create a nice round loaf. However, placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism-forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.  Read more here.

Dried Beans (pinto, kidney, etc.)

To safely can dried beans, they must be hydrated first (usually 12 to 18 hours) and then brought to a boil for 30 min. Hot beans are then placed into hot jars for processing. It is not safe to put dry beans covered with water into a steam pressure canner for processing.

Fresh Homemade Salsa

There are many delicious salsa recipes to enjoy with your fresh garden produce, but these are not formulated for canning. Remember that canning recipes are scientifically studied to account for enough acid and/or processing time to keep the food safe. Fresh salsas are not formulated for canning. According to the National Center for Home Food Preservation’s Salsa bulletin, “Improperly canned salsas or other tomato-pepper combinations have been implicated in more than one outbreak of botulism poisoning.” Keep you and those consuming your salsas safe. Keep fresh salsas fresh, or freeze. Don’t experiment with canning your favorite fresh salsa. Find tips on canning salsas safely here.

Garlic, Vegetable or Herb-Flavored Oils

While these make beautiful gifts, infused oils have the potential to support the growth of C. botulinum bacteria, which grows into botulism food poisoning. These are best made fresh for use and not left at room temperature.

Pickled Eggs

There are NO home canning directions for pickled eggs. There are some recipes for storage in the refrigerator, but in order to avoid botulism, do not leave at room temperature, except for serving time, and do not attempt to bottle for food storage.

This article was written by Melanie Jewkes, Utah State University Extension associate professor, Salt Lake County

Source: https://extension.usu.edu/files/publications/publication/FN_Food_Preservation_2009-01.pdf

Did you know Live Well Utah sends out a weekly newsletter? Each week we feature a list of quick tips, a recipe and an article — all sent directly to your inbox! Today we’re sharing a salsa recipe from a recent newsletter. If you like what you see, sign up to receive the newsletter here.

Summer is drawing to an end, but gardens are in full-swing production this time of year. If you find your countertops overflowing with red, ripe tomatoes, try this fresh salsa recipe to put them to good use. Don’t have your own garden tomatoes? Check out our Farmers Market Roundup to find local produce near you!

Garden Tomato Salsa

* 4-5 medium or large tomatoes

* 1/2 red onion

* 1 jalapeno

* 1 medium avocado

* 1 can corn

* 1 can black beans

* 1/2 bunch fresh cilantro

* juice of 2-3 limes

* salt to taste

 Finely dice tomatoes, onion, jalapeno and avocado, and add to a large bowl. Omit jalapeno ribs and seeds for milder salsa. Drain and rinse corn and beans, and add to bowl. Chop cilantro and add to bowl, along with lime juice and salt, to taste. Expert tip: use scissors to quickly snip up cilantro. Enjoy with chips, as a topping on chicken or fish, or on a southwestern-style salad.

Keep your kids looking sharp for school with these tips on removing stains.

Ever looked at your kids’ new school clothes after school and wondered what happened? Kids can get all kinds of stains on their clothes while playing and learning at school. Here are some common stains, and how to treat them.

Airplane glue: Saturate area with pretreatment laundry stain remover (aerosol types work better on greasy stains). Wait 1 minute for product to penetrate the stain. For stubborn stains, rub with heavy-duty liquid detergent. Launder immediately.  If color stain remains, soak/wash in chlorine bleach if safe for fabric, or in oxygen bleach. For extra heavy stains, apply dry cleaning solvent to back of the stain over absorbent paper towels. Let dry, rinse. Proceed as above.

Blood: Soak in cold water if fresh. If dried, pretreat with prewash stain remover, liquid laundry detergent, liquid detergent booster or paste of granular laundry product and water. Launder using bleach safe for fabric. Old stains may respond to soaking in enzyme product.

Felt tip marker: Saturate area with pretreatment laundry stain remover (aerosol types work better on greasy stains) Wait one minute for product to penetrate the stain. For stubborn stains, rub with heavy-duty liquid detergent. Launder immediately.  If color stain remains, soak/wash in chlorine bleach if safe for fabric, or in oxygen bleach.  For extra heavy stains, apply dry cleaning solvent to the back of the stain over absorbent paper towels. Let dry, rinse. Proceed as above.

Grass stains: Sponge the stain with alcohol and let dry. Sponge with cool water. Work liquid detergent into the stained area. Rinse with water. Let dry. Soak in mixture of 1 quart warm water and 1 tablespoon enzyme product for 30 minutes. Rinse thoroughly. Launder in hot water with chlorine bleach if fiber content and fabric permit.

Mud:  Soak for 15 minutes in mixture of 1 quart lukewarm water, 1/2 teaspoon liquid hand dishwashing detergent and 1 tablespoon white vinegar. Rinse.  Sponge with alcohol, using light motions from center to edge of stain.  Soak for 30 minutes in 1 quart warm water with 1 tablespoon enzyme presoak products.  If color stain remains, launder in chlorine bleach if safe for fabric, or in oxygen bleach.

Washable ink: Treat stains as soon as possible after staining.  The older the stain, the more difficult to remove.  Use these steps before laundering a washable garment. Stains that are laundered and dried are almost impossible to remove.  Soak for 15 minutes in mixture of 1 quart lukewarm water, 1/2 teaspoon liquid hand dishwashing detergent and 1 tablespoon white vinegar. Rinse. Sponge with rubbing alcohol, using light motions from center to edge of stain. Soak for 30 minutes in 1 quart warm water with 1 tablespoon enzyme presoak products. If color stain remains, launder in chlorine bleach if safe for the fabric or in oxygen bleach.

Crayon (a whole load of clothes):  Scrape excess crayon with blunt knife. Wash in hot, soft water with soap (such as Ivory) and 1/2 cup baking soda for 10 minutes. If stain remains, work soap paste into stain. Wash 5 minutes. Rinse. To remove remaining color, use bleach or color remover that is safe for fabric.

School glue:  Saturate area with pretreatment laundry stain remover (aerosol types work better on greasy stains) Wait 1 minute for product to penetrate the stain. For stubborn stains, rub with heavy-duty liquid detergent. Launder immediately. If color stain remains, soak/wash in chlorine bleach if safe for fabric, or in oxygen bleach. For extra heavy stains, apply dry cleaning solvent to the back of the stain over absorbent paper towels. Let dry, rinse. Proceed as above.

Stain Removal Reminders

Treat stains as soon as possible. The longer the stain remains in the clothing, the harder it is to remove. Stain removal should be done before laundering washable items or drying them. Stains that are laundered and dried are nearly impossible to remove.  

More tips available here.

This article was written by  Marilyn Albertson –USU Extension Associate Professor, Salt Lake County.

The end of summer is a great time to declutter your children’s closets as they prepare to go back to school.  Why not make a game out of identifying what to discard, what to keep, what to repair and what to replace? 

Items needed:

• Safety pins
• Printed Fix-It and Match-Me Tickets
• Printed Back to School Clothing Inventory Table
• Box for discarded items
• Basket for items needing repair
• Bag for items needing to be matched with something else to make them wearable

Have your children try on all their clothing. Once they have modeled an item and a decision has been made, they can put the item in the discard bag, put it back in their closet/drawer or label with the appropriate ticket. The “Fix It” ticket can be filled out describing the needed repair, pinned to the item and placed in the designated basket.  The “Match Me” ticket could be placed on any item needing to be matched with something else to make a wearable outfit, then placed in a bag to take with you to ensure a proper match when shopping.  As you take inventory, it might be helpful to chart what they have and what will need to be replaced now or later on the printable clothing inventory table. The list could be used when shopping to help you avoid overbuying or forgetting needed items.

This article was written by Marilyn Albertson – USU Extension Associate Professor- Family and Consumer Sciences, Salt Lake County.

Grandma used a steam canner all summer long, but you’ve heard they are not safe. Read up on what the latest research has to say about steam canning.

In recent decades, atmospheric steam canning has not been recommended for home food preservation. However, recent studies have been published that no longer condemn steam canners. The University of Wisconsin-Madison has published research confirming that atmospheric steam canners are acceptable to use for preserving naturally acidic foods, or acidified-foods such as salsas or pickle varieties. The research comes with assurances that this tool can be used, with conditions that need to be controlled first, such as the following:

High Acid

Foods must register at a pH of 4.6 or below. This includes fruits such as peaches, pears and apples. This method is not suitable for vegetables or meats that generally fall into lower-acid categories. It is not recommended to use a steam canner for tomatoes. The exception is for products such as salsa where additional acid is used.

Approved Recipe Use

A research-tested recipe must be used with the atmospheric steam canner. Approved recipes can be found on websites such as the USDA Complete Guide to Home Canning, and the National Center for Home Food Processing and Preservation: nchfp.uga.edu. Standard canning jars and two-piece lids are required. An atmospheric steam canner is approved for use with recipes approved for half-pint, pint or quart jars.  

Pure Steam at 212°F

Prior to processing, canners must be vented until a full plume of steam appears. A plume of steam approx. 8 inches coming from the sides of the canner should be visible throughout the entire processing time. When purchasing a steam canner, be aware of features such as a built-in temperature sensor in the lid. The canner should remain at a steady 212°F temperature.

Time is of the Essence

Processing time needs to be adjusted for elevation as required by a tested recipe. The USDA guide is a reliable resource to determine the amount of added processing time needed. With this in mind, processing times must be limited to 45 minutes or less. This includes time modifications for elevation. Time is limited due to the amount of water in the base of the canner. While food is processing, water should not be added. If the heat temperature is too high, water can boil dry before processing is complete, and this is deemed unsafe.

Jar Care

Jars must be heated before adding product or processing. It is important not to let much cooling occur prior to processing. After processing, jars should be placed on a rack or towel away from drafts and not force-cooled.

This article was written by Erin Floyd, Intern with USU Extension, and Mealanie D. Jewkes, Extension Associate Professor, Utah State University Salt Lake County Extension.

Source: http://nchfp.uga.edu/publications/nchfp/factsheets/steam_canners.html

A fun and easy kitchen creation for you and your little ones!

Spooky Strawberry Ghosts!

Prep time: 30 minutes
Total time: 30 minutes

Ingredients:

24 fresh strawberries (washed and dried)
1 cup white chocolate chips
½ cup chocolate chips
1 tsp. shortening
1 tsp. vanilla

Directions:

1. Line a cookie sheet with wax or parchment paper.
2. Wash and dry strawberries. Make sure all of the excess water is gone or the chocolate will have trouble sticking to the strawberry.
3. In a microwave-safe bowl, melt white chocolate and shortening at 50 percent power; stir every 30 seconds until smooth. Stir in vanilla.
4. Hold strawberries by the stems and dip in melted chocolate, making sure to coat all sides. Place on cookie sheet.
5. Chill strawberries in the fridge for 10 minutes to allow chocolate to set.
6. Stick chocolate chips on each strawberry to create a face.

Chocolate Melting Tips!!

1. Make sure all utensils and bowls used to melt the chocolate are dry. Any amount of water will cause the chocolate to clump and harden.

2. To avoid scorching your chocolate in the microwave, melt it using a makeshift double boiler.

Makeshift double boiler:
1 medium to large glass bowl
1 medium saucepan.

Make sure the glass bowl is large enough that it rests on the rim of the saucepan. The bowl should be suspended a few inches from the bottom of the pan.

To use the double boiler, simply add water to the bottom of the saucepan and bring it to a simmer. Place bowl filled with chocolate on top of the pan and start stirring. In no time you will have perfectly smooth, melted chocolate.

3. If you’re planning on using your melted chocolate for an extended period of time, simply place your bowl of chocolate on a heating pad! It will be kept warm enough to use, but the risk of scorching will be avoided.

References

Photo Credit
Made it. Ate it. Loved it.

Keep your little ghouls and ghosts safe this wicked weekend!

How to Have a Happy Halloween!

Halloween is a fun and festive holiday that both kids and adults love. From carving pumpkins to making costumes, the whole holiday offers ways to be creative, celebrate and have fun.

To make sure your Halloween is as fun as possible, follow these safety tips to keep you and your kiddos safe!

S.

Swords, knives and other costume accessories should be short, soft and flexible.

A.

Avoid trick-or-treating alone. Walk in groups or with a trusted adult.

F.

Fasten reflective tape to costumes and bags to help drivers see you.

E.

Examine all treats for choking hazards and tampering before eating them. Limit the amount of treats you eat.

H.

Hold a flashlight while trick-or-treating to help you see and to help others see you. WALK and don’t run from house to house.

A.

Always test make-up in a small area first. Remove it before bedtime to prevent possible skin and eye irritation.

L.

Look both ways before crossing the street. Use crosswalks wherever possible.

L.

Lower your risk for serious eye injury by not wearing decorative contact lenses.

O.

Only walk on sidewalks or on the far edge of the road facing traffic to stay safe.

W.

Wear well-fitting masks, costumes and shoes to avoid blocked vision, trips and falls.

E.

Eat only factory-wrapped treats. Avoid eating homemade treats made by strangers.

E.

Enter homes only if you’re with a trusted adult. Only visit well-lit houses. Never accept rides from strangers.

N.

Never walk near lit candles or luminaries. Be sure to wear flame-resistant costumes.

Expecting trick-or-treaters or party guests?

Follow these tips to help make the festivities fun and safe for everyone:

• Provide healthier treats for trick-or-treaters such as low-calorie snacks and drinks. For guests, offer a variety of fruits and vegetables.
• Use party games and trick-or-treat time as an opportunity for kids to get their daily dose of 60 minutes of physical activity.
• Be sure walking areas and stairs are well lit and free of obstacles that could cause someone to fall.
• Keep candle-lit jack-o’-lanterns away from doorsteps, walkways, landings and curtains. Place them on sturdy tables, keep them out of the reach of pets and small children and never leave them unattended.

PLEASE REMEMBER TO DRIVE CAREFULLY ON HALLOWEEN! The peak time for trick or treating is from 5:30 until 9:30 pm. Please be extra careful while driving during these times to avoid an accident.

Have a Happy Halloween!!

References

cdc.gov