Dear Reader,
This Blog is designed for the parents, grandparents and caregivers of young children. Each post will highlight a great book that all children should hear, with tips to enrich beginning reading skills. You will also find fun recipes that go along with each story. Enjoy reading and cooking with the children in your life.
*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
A Little Thanksgiving SPOT By: Diane Alber
Ages: Pre-school through First Grade
In our story, Little SPOT explains to others the importance of being thankful, not just on Thanksgiving, but every single day. This fun book shows how even a turkey can appreciate being thankful. Diana Alber has written many great stories highlighting Little SPOT, and they all have great lessons for children.
Tips for Reading:
- Before reading the story, ask the child what things or people that they are thankful for.
- After reading the story, ask the child how the turkey was responding to Thanksgiving and why.
- After reading, ask the child to tell you some of the things that the children in the story were thankful for.
- Ask the child if they think Thanksgiving is the only time be thankful.
Additional Books by Diane Alber:
- A Little Spot of Emotions (Box Set)
- A Little Spot of Holidays (Box Set)
- Scribble Stone
- Ricky the Rock That Couldn’t Roll
- Splatter
Cooking Time:
Oreo Turkeys
These fun Thanksgiving treats are so easy to make, that children can put them together all by themselves.
Double Stuffed Oreos, Golden and/or Chocolate
Candy Corn
Candy Eyes
Orange mini M & M’s
White Frosting
Red Frosting in a tube
- Stick the candy corn into the Oreos to create the feathers. If the cookies separate, put some white frosting on the inside
- Put a dab of frosting on the back of 2 candy eyes and place onto the Oreo.
- Put a dab of frosting on the orange M & M and place onto the Oreo.
- Use a dab of red frosting to form the wattle.
Make as many as you want.
Crockpot Cheesy Corn
This is such an easy side dish for any occasion and it is absolutely delicious. Children can help by measuring and adding the ingredients.
Grease a crock pot with non-stick cooking spray or use a liner.
2 cans (15.25 ounces) whole kernel corn, drained
1 cup shredded Monterey jack cheese
1 cup shredded Colby jack cheese
Salt and pepper to taste
2 teaspoons sugar
4 ounces cream cheese, cubed
2 tablespoons butter, cubed
- Add both cans of drained corn to the crock pot.
- Top the corn with both cheeses.
- Season with salt, pepper, and sugar. Combine.
- Top the corn and cheese mixture with the cream cheese and butter cubes.
- Place the lid on the crock pot and cook on low for 3 hours or high for 1 1/2 hours.
- When done, stir the cream cheese into the corn mixture.
Makes 6 servings.
Pumpkin Roll
This is a holiday classic! Children will love helping you make this delicious dessert. They can measure, add the ingredients, crack the eggs, spread the filling and roll the cake.
Preheat oven to 375 degrees. Grease a 15 by 10 by 1 inch jelly roll pan. Then line the pan with parchment paper. Grease the parchment paper.
Powdered sugar for dusting the towel and final cake.
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup pure pumpkin
1 cup chopped walnuts, optional
Filling:
1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla
- Arrange a clean, thin, cotton towel on the counter. Sprinkle with powdered sugar. Be sure to put enough powdered sugar.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves and salt.
- Using a mixer, combine the eggs and sugar. Beat until thickened.
- Add the pumpkin and beat until well mixed.
- Stir in the flour mixture until combined.
- Spread the batter evenly into the prepared pan. Sprinkle on the walnuts, optional.
- Bake in a 375 degree oven for 12 to 14 minutes or until the center springs back when touched.
- Immediately loosen the cake from the edges of the pan and invert onto the prepared towel.
- Remove the pan and carefully peel off the paper.
- Roll up the cake in the towel while hot, starting with the 10 inch side.
- Cool completely on a wire rack.
- Prepare the filling.
- Using a mixer, beat together the cream cheese, 1 cup powdered sugar, butter and vanilla. Beat until smooth.
- Carefully unroll the cooled cake and remove the towel.
- Spread the cream cheese mixture over the cake.
- Re-roll the cake.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Sprinkle with powdered sugar before serving.
Makes 10 servings.
