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!
Buffalo Fluffalo By: Bess Kalb Illustrated by: Erin Kraan
Ages: Pre-school through Second Grade
Readers beware! Lots of wonderful word play in this fun story about a buffalo who is very “fluffalo”. Children will love seeing and hearing about how this little buffalo reacted to his friends when he was very fluffy and how everything changed when it rained. Beyond being just a great story, it also provides a lesson in excepting others as they are. A must read!
Tips for Reading:
- Before reading the story, ask the child to look at Buffalo Fluffalo on the cover and ask them to describe the buffalo’s attitude or feelings.
- After reading the story, ask the child to tell you what some of the animals did to be a friend to Buffalo Fluffalo.
- After reading, ask the child to tell you how Buffalo Fluffalo responded to the other animals before the rain came.
- After reading, ask the child what happened to Buffalo Fluffalo after it rained.
- Ask how Buffalo Fluffalo changed.
Additional Books:
- I Am Enough By: Grace Byers Illustrated by: Keturah A. Bobo
- Grumpy Monkey By: Suzanne Lang Illustrated by: Max Lang
- The Brave Little Crab By: Beth Costanzo Illustrated by: Ekaterina Illina
- Strictly No Elephants By: Lisa Mantchev Illustrated by: Taeeun Yoo
- I Am a Dragon By: Sabina Hahn
Cooking Time:
Fluffy Egg Casserole
What’s better than a fluffy egg casserole to begin the day. Children will love cracking all of the eggs needed for this delicious breakfast dish.
Preheat oven to 375 degrees. Grease an 8 by 8 baking dish with butter.
7 large eggs
1/2 cup ricotta cheese
2 teaspoons melted butter
1/4 teaspoon salt
Dash of pepper
1/2 cup chopped ham, cooked chopped bacon or cooked sausage
1/2 cup onion, peppers, mushrooms, spinach and /or other vegetables of choice ( Sautee before adding.)
1/3 cup grated cheddar cheese or cheese of your choice
Additional cheese for the top
- Using a large bowl, whisk together the eggs, ricotta cheese, melted butter, salt and a dash of pepper. Whisk until very fluffy.
- Mix in the meat, veggies and cheese of choice.
- Pour the egg mixture into the prepared baking dish.
- Bake at 375 degrees for 20 to 25 minutes.
- Add additional cheese to the top and continue baking for another 5 to 10 minutes or until the eggs no longer jiggle.
- Cut into squares and serve immediately.
*Can double the recipe for a larger group.
Makes 6 servings.
Mini Cinnamon Sugar Doughnuts
Kids will love helping to make these sweet treats. They can help by measuring, adding the ingredients, cracking the egg and coating the doughnuts.
Preheat oven to 350 degrees. Spray mini doughnut pans with non-stick cooking spray.
Doughnuts:
1 cup flour
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 tablespoons butter, melted and cooled to room temperature
1/4 cup sugar
2 tablespoons brown sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla
1 tablespoon sour cream, room temperature
1/3 cup buttermilk, room temperature
Cinnamon Sugar Coating:
1/3 cup butter, melted
3/4 cup sugar
1 1/2 teaspoon cinnamon
- Using a large bowl, whisk together the flour, nutmeg, baking soda and salt. Set aside.
- In a separate bowl, whisk together the melted butter, sugars, egg and vanilla. Mix until there are no lumps.
- Add the sour cream and buttermilk and whisk together.
- Pour the wet ingredients into the dry and whisk until combined.
- Spoon the batter into a pipping bag or ziploc bag.
- Pipe the batter into the doughnut pans, filling each cavity about 1/2 full.
- Bake for 5 to 7 minutes or until the doughnuts spring back when touched.
- Remove to a cooling rack. Cool in the pans for 5 to 10 minutes.
- Remove from the pans and return to the cooling racks. Cool completely.
- In a small bowl, mix together the sugar and cinnamon for the topping.
- Place the melted butter in a small bowl.
- For each doughnut, brush both sides with the melted butter. (Can also dip the doughnuts into the butter.)
- Roll in the sugar mixture and return to the rack.
Makes 30 to 36 doughnuts.
Cherry Cheesecake Fluff
This is such an easy dessert that everyone will love. Children can help by mixing and adding the ingredients.
8 ounces cream cheese, room temperature
3.4 ounces cheesecake instant pudding mix
1 teaspoon vanilla
1/4 cup milk
8 ounces Cool Whip
21 ounce can cherry pie filling
10 ounces mini marshmallows
- Using a mixer, beat together the cream cheese, pudding mix, vanilla and milk.
- Fold in the Cool Whip.
- Fold in the pie filling and marshmallow.
- Refrigerate for up to 24 hours.
Makes 15 servings.
