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 to 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!
Alexander and the Terrible, Horrible, No Good, Very Bad Day By: Judith Viorst Illustrated by: Ray Cruz
Ages Preschool through Third Grade
All of us have had bad days and we must remember that children do, too. In this classic story, Alexander had a whopping terrible, horrible, no good, very bad day. It is important that children know that you can have a very bad day, and life does go on. You don’t have to move to Australia which is what Alexander wanted to do. This book is on every list of “must reads” for children. It was also made into a movie!
Tips for Reading:
- Before reading the story, ask the child to tell you if he/she has ever had a really bad day and what happened.
- After reading the story, ask the child to tell you some of the reasons that Alexander’s day was so bad.
- After reading, ask the child to recall any events from the story that he/she might have experienced.
- After reading the story, discuss with the child ways to overcome a very bad day.
Additional Books:
- Alexander, Who’s Trying His Best to Be the Best Boy Ever By: Judith Viorst Illustrated by: Isidre Mones
- Alexander, Who Used to Be Rich Last Sunday By: Judith Viorst Illustrated by: Ray Cruz
- Alexander, Who’s Not (Do You Hear Me?) Going to Move By: Judith Viorst Illustrated by: Robin Preiss Glasser in he style of Ray Cruz
Cooking Time:
Since part of Alexander’s bad day had to do with lunch at school, we decided to make lunch box treats that anyone, including Alexander, would love to have.
Flying Saucer Pockets
Most children would love to have one of these sandwiches in their lunchbox. They can choose their favorite meats, cheeses and condiments. Children can help by putting all of the fillings into the pita pockets.
4 pita pockets
8 lettuce leaves
8 thin slices of tomato
Lunch meats, such as turkey, ham, salami, bologna, etc.
Cheese of your choice
Condiments, such as mayo and mustard
- Cut each pita bread in half.
- Add your favorite condiment to the inside of the pita pockets.
- Place a leaf of lettuce in each pocket.
- Add a slice of cheese to each pocket.
- Add your favorite meat(s) to each pocket.
- Add a slice of tomato to each pocket.
Makes 8 flying saucer pockets.
Oatmeal Cream Cookies
These cream filled cookies are absolutely delicious! The oatmeal cookie is good all by itself, but the cream filling puts them over the top. Children can help by adding the ingredients, cracking the egg and putting the filling between the cookies. Don’t forget kitchen cleanup.
Preheat oven to 375 degrees and line baking sheets with parchment paper.
2 1/2 sticks butter, softened
1 cup brown sugar
1/2 cup sugar
1 large egg, room temperature
2 teaspoons vanilla
1 teaspoon molasses
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 cups quick-cooking oats
- Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes.
- Add the egg, vanilla and molasses to the butter mixture and beat until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and oats.
- Add the dry mixture to the butter mixture in small portions until combined.
- Using a 1 1/2 inch scoop, form the dough into balls and place on a cookie sheet, about two inches apart.
- Place the cookie sheets in the refrigerator for 20 minutes.
- Bake the cookies in a 375 degree oven for 10 to 12 minutes or until golden brown.
- Place the cookie sheets on wire racks to cool for 10 minutes.
- Remove the cookies from the baking sheets and return them to the wire racks to continue cooling.
- Prepare the filling.
Filling:
1 1/2 sticks butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
1 tablespoon milk
- Using a mixer, cream the butter until light and fluffy.
- Add the vanilla and beat until combined.
- On low speed, gradually add the powdered sugar until blended.
- Add the milk.
- Beat on medium speed until mixture is smooth and fluffy.
- Separate the cookies into matching pairs.
- Place a tablespoon of the filling onto a cookie and spread.
- Place another cookie on top and slightly press to get the filling to the edge.
- Continue filling cookies.
Makes 15 to 20 filled cookies.
