All meetings take place at the Extension Office unless otherwise mentioned

Tied N Knots Friday, December 1 4:00 pm Saturday, December 2 9:00 am

Engine House

Friday, December 1 6:30 pm Blue Isle Restaurant

Rowdy Golden Girls

Sunday, December 3 3:00 pm Jackie Crouch (8349 Ironworks Rd)

Harmony Monday, December 4 Wakefield Scarce

Indian Old

Fields Monday, December 4 10:30 am

First Settlers Wednesday, December 6 11:00 am Cheddar’s (off Todd’s Road)

Wades Mill Thursday, December 7 12 noon Blue Isle Restaurant

Little Women Thursday, December 7 5:00 pm Meet in Peebles lot, travel to Merrick Inn

Dream Makers

Wednesday, December 13 7:45 am Arby’s Restaurant

Old Pine Grove

Wednesday, December 13 11:00 am Terry & Kathy’s (at the Country Club)

Towne & Country

Wednesday, December 13 11:00 am JK’s Forest Grove

Kiddville Thursday, December 14 11:00 am Leave Ext. Office for Carlisle Jail

Nightlighters Thursday, December 14 6:30 pm Chop House in Lexington

Cooperative Extension Service Clark County 1400 Fortune Drive Winchester KY 40391-8292 (859) 744-4682 Fax: (859) 744-4698 extension.ca.uky.edu

It’s so hard to believe that it’s

time for the Holidays!! Clark

County Homemakers have been

busy attending many of our

activities such as the Craft

Festival, Pie Making Class, and

the Holiday Workshop.

(See the photos below)

Wishing you and your family a

Healthy & Happy Holiday Season!!

December 2017/January 2018 Page 2

Jennifer Howard County Extension Agent for Family & Consumer Sciences

On the Road Again:

Sites, Tastes, & Cultures of Ireland

Tuesday, January 30 at 12:00 noon Extension Office

Join us for a whirlwind tour of Ireland which will include glimpses of the

ever-changing scenery from plunging cliffs to towering mountains and gloomy peat bogs. We’ll learn a little of the history of the country and how it relates to the ancestry of many Kentuckians. Some traditional Irish recipes will be shared. We will also discuss packing and travel tips and hacks.

Please Remember…

No School, No Meetings

$8.00 Clark County Homemaker dues

are now due.

The poinsettia was named for Joel Robert Poinsett, an amateur botanist and the first American ambassador to Mexico. He became fascinated with the plant and sent poinsettias home to Greenville, South Carolina in 1825. Care and Handling Tips Poinsettias can remain beautiful far beyond the holiday season if the plant is cared for carefully. Some tips to keep in mind: Choose a plant with small, tightly clustered yellow buds in the center. Look for crisp, bright, undamaged foliage. At home, water the plant when dry; discard excess water in the saucer. Place in a room with bright, natural light. Ideally, direct sunlight should fall on the foliage for three or more hours each day. Keep out of drafts and away from appliances and radiators; do not put the plant on the television set. After a few weeks, fertilize with ordinary houseplant fertilizer. Although the poinsettia is not poisonous to people or pets, it is classified as non-edible. Like all non-edible plant materials, the plant can cause, in sensitive individuals, some discomfort if ingested. Milk ice cream usually helps. Some cats are curious and can choke on the fibrous texture of the leaves. Homes with active and curious children and pets should place all non-edible materials out of reach.

Source: University of Kentucky Cooperative Extension HortFacts 60-03: Christmas Plants Brighten the Holiday Season

Our very own Sheila Howard was recently awarded the Kroger

Community Service District Award in recognition of her

dedication to feeding the Human Spirit. If you see her out and

about, please congratulate her!!

December 2017/January 2018 Page 3

* 4 cups cubed potatoes * 2 heads broccoli, (3-4 cups florets)

* 2 tablespoons olive oil * 1/4 cup all-purpose flour

* 1/3 cup melted butter * 3 cups 2% milk

* 1/4 teaspoon salt * 1/2 teaspoon pepper

* 5 ounces cheddar cheese, reduced-fat, shredded * 2 green onions, finely minced, divided

* 1/2 cup reduced-fat sour cream * 1/4 cup bacon bits (optional)

Preheat oven to 375 degrees F. Place potatoes in large saucepan, cover with water and bring to a boil. Reduce heat and cook potatoes until tender, about 15 minutes. Cut broccoli heads into small florets and place on baking tray. Drizzle with olive oil and roast for 15 minutes. Drain cooked potatoes in a colander. In the saucepan, combine the flour and melted butter; cook on medium heat for 1 minute. Slowly add milk to the mixture, stirring constantly until thickened. Soup can be thinned by adding an additional 1/2 cup of milk or water, if desired. Add the potatoes, broccoli, salt, pepper, cheese, half of the green onions and bacon bits. Cook on low until heated. A few minutes before serving, add the sour cream and stir to combine. Serve topped with remaining onions.

Yield: 6, 1 1/4 cup servings. Nutritional Analysis: 390 calories, 24g fat, 13g saturated fat, 60mg cholesterol, 370 mg sodium, 30g carbohydrate, 3g fiber, 9g sugars, 15g protein

* 6 medium sweet potatoes * 1/4 cup maple syrup

* 2 tablespoons brown sugar * 2 eggs

* 1/2 teaspoon salt * 3/4 cup low-fat vanilla Greek yogurt

* 1/4 teaspoon vanilla extract * 1 tablespoon cinnamon

Topping

* 1/2 cup brown sugar * 1/2 cup ground rolled oats

* 1 tablespoon maple syrup * 3 tablespoons melted butter

* 1/4 teaspoon salt * 1/2 teaspoon cinnamon

* 1/2 cup chopped pecans

Preheat oven to 325 degrees F. Peel sweet potatoes and cut into 1-inch cubes. Place sweet potato cubes in a medium saucepan and cover with water. Cook over medium-high heat until tender. Drain and mash. In a large bowl, mix together mashed potatoes, maple syrup, brown sugar, eggs, salt, yogurt, vanilla and cinnamon. Blend until smooth. Pour into a 13-by-9 inch baking dish. Topping: In a medium bowl, mix the brown sugar and oats. Add in syrup, melted butter, salt and cinnamon; blend until mixture is coarse. Stir in pecans. Sprinkle over sweet potato mixture. Bake 30 minutes, or until topping is lightly browned.

Yield: 12, 1/2 cup servings. Nutritional Analysis: 190 calories, 7g fat, 2.5g saturated fat, 10mg cholesterol, 190mg sodium, 31g carbohydrate, 20g sugars, 4g protein

December 2017/January 2018 Page 4