April 29 - May 5 has been deemed Screen Free Week. Funny, I remember when my parents purchased our first television - black and white, with rabbit ears. We got three or four channels. And at 10:30 there was no more TV until the next morning. Fast forward to 2013. There are no more rabbit ears or black and white TV. Kids these days would call that 'cruel and unusual punishment'.
Today the average American household has 2.73 televisions and 2.55 people. What a reversal. In addition to televisions, there are home computers and smart phones. You name it and we got it. We are now spending more time in front of a computer than ever before. The average child spends 4.5 hours per day watching television.
For those of you looking for a little help with reducing screen time, here are a few resources
- UNL-Extension Food Website
- Campaign for a Commercial-Free Childhood
- The US Department of Agriculture Screen Free Week
So, what does Screen Free Week have to do with cooking? It's a good time to head to the kitchen to reconnect with your family and improve your cooking skills. For Screen Free Week, team up with your child or another family member for a little kitchen time. There is no place like the kitchen for reconnecting with those you love.
To help you get started, try this recipe for Oatmeal-Raisin Cookies from - Fast Foods!, a UNL-Extension 4-H Foods Curriculum. Hope you enjoy, and please go to Facebook - https://www.facebook.com/DiscoverFoods and post pictures of your Screen Free Week activities.
Oatmeal Cookies
Makes 2 dozen.
Ingredients:
½ cup sugar
½ cup brown sugar
⅓ cup butter, softened
1 teaspoon vanilla
1 large egg
¾ to 1 cup all purpose flour
1 cup regular or quick oats
⅛ teaspoon salt
½ teaspoon baking soda
½ cup raisins
Cooking spray
Directions:
1. In a large bowl beat together both sugars and butter. Mix in vanilla and egg.
2. In a small bowl stir together flour, oatmeal, salt, and baking soda. Set aside.
3. Add flour and oat mixture to the wet ingredients. Stir to combine. Stir in raisins.
4. Refrigerate dough for about 30 minutes. (Dough can be refrigerated for up to one day.)
5. Drop dough by rounded tablespoonfuls onto cookie sheets coated with cooking spray.
6. Bake at 350°F for 12 minutes.
7. Remove cookies from pan and place on a cooling rack.
