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!
Chicken Little Retold and Illustrated by: Steven Kellogg
Ages: Kindergarten through Third Grade
This classic fable has been retold many times, but no one does it better than Steven Kellogg. His amazing illustrations bring this story to life. A little acorn set off this big adventure where all of the animals believe that the “sky is falling”. In the end, the acorn grew into a beautiful oak tree for Chicken Little and her family to enjoy.
Tips for Reading:
- Before reading the story, ask the child to look at the cover and tell you what he/she thinks the story might be about. Then, after reading, ask the child if his/her prediction was correct.
- Before reading the story, build vocabulary by discussing with the child words such as poultry and fowl.
- After reading the story, ask the child why Chicken Little thought the sky was falling.
- After reading the story, ask the child how Foxy Loxy tried to outsmart the birds.
- After reading, ask the child to tell you what happened to the acorn at the end of the story.
Additional Books:
- The Little Red Hen By: Paul Galdone
- Stone Soup By: Heather Forest Illustrated by: Susan Gaber
- The Princess and the Pea By: Hans Christian Anderson Illustrated by: Maja Duskov
- Tikki Tikki Tembo By: Arlene Mosel Illustrated by: Blair Lent
- The Talking Eggs By: Robert D. San Souci Illustrated by: Jerry Pinkney
- Stega Nona By: Tomie dePaola
Cooking Time:
Chicken Puffs
These easy to make little bites are perfect for a snack or party appetizer. Children can help by mixing the filling, placing the filling on the rolls and rolling up the bites.
4 ounces cream cheese, softened
1/2 teaspoon garlic powder
1/2 cup shredded rotisserie chicken
2 tubes (8 ounce each) crescent rolls
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a small bowl, mix the softened cream cheese and garlic powder.
- Add the chicken and mix.
- Unroll the crescent rolls. Cut each triangle in half, lengthwise, forming two triangles. You will have a total of 32 small triangles.
- Place 1 teaspoon of the chicken mixture in the center of each triangle.
- Fold the wide side over filling and press sides to seal and then roll to form mini crescent.
- Place on the baking sheet one inch apart and bake at 375 degrees for 12 to 15 minutes or until golden brown.
Makes 32 puffs.
Kat’s Veggie Quiche
On a visit with family, Judy’s daughter-in-law Kat, made this delicious vegetarian quiche. This healthy choice is great for breakfast, brunch or dinner. Children can help by chopping the veggies, measuring the ingredients, cracking the eggs, layering the quiche, and kitchen cleanup.
Preheat oven to 400 degrees.
1 9-inch unbaked pie crust (We used a Pillsbury crust.)
1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup pepper (any color), chopped
1/2 cup zucchini, chopped
4 large eggs, beaten
1/2 cup milk
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese
1 cup shredded Monterey Jack cheese
- Bake the pie crust for 8 minutes in a 400 degree oven. Remove to cool.
- Reduce the oven heat to 350 degrees.
- In a skillet, heat the olive oil. Add the onion, pepper and zucchini. Saute for 5 to 7 minutes or until soft. Set aside.
- In a bowl, whisk the eggs and milk together.
- Add the basil, salt and pepper to the egg mixture and combine completely.
- In a small bowl, mix the Swiss cheese and the Monterey Jack cheese.
- Place half of the cheese mixture in the bottom of the pie crust.
- Evenly distribute the vegetable mixture over the cheese.
- Pour the egg mixture over the vegetables.
- Cover the top of the quiche with the remaining cup of cheese.
- Bake in a 350 degree oven for 35 to 40 minutes or until a knife inserted comes out clean.
Makes 6 to 8 servings.
Sugar Cookies
We have included this recipe before, but we’re doing it again since these cookies are the best sugar cookies ever and are perfect for making acorn cutouts. This recipe is perfect for cutouts any time of the year. Children can help by measuring and adding the ingredients, cracking the eggs, cutting out the cookies and adding the sugar to the glazed cookies.
2/3 cup softened butter
2/3 cup shortening (Crisco)
1 1/2 cups sugar
2 teaspoons vanilla
2 large eggs
2 tablespoons milk
4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
- Using a mixer, cream the butter, shortening, sugar and vanilla until fluffy (3 to 5 minutes).
- Add the eggs. Mix until incorporated.
- Add the milk and mix well.
- In a large bowl, whisk together the flour, baking powder and salt.
- Gradually add the flour mixture to the butter mixture, beating after each addition.
- Remove from the mixer and stir to make sure all of the ingredients are incorporated.
- Divide the dough into 4 equal parts.
- Wrap each ball in plastic wrap and flatten slightly.
- Refrigerate dough for at least 1 hour.
- While the dough is chilling, preheat the oven to 375 degrees.
- Prepare baking sheets by covering each with parchment paper.
- Place the dough on a lightly floured board or counter.
- Using a rolling pin, roll 1/4th to 1/8th inch thickness.
- Use a cookie cutter (acorn) to form shapes.
- Place cookies 2 inches apart on the lined cookie sheets.
- Bake for 8 to 10 minutes or until lightly browned around the edges. Do not over bake.
- Place cookie sheets on wire racks to cool for 5 minutes.
- Remove the cookies from the baking sheets and return them to the racks to completely cool.
Vanilla Glaze
3/4 cup milk
3 tablespoons butter
1 teaspoon vanilla
1/4 teaspoon salt
6 cups powdered sugar
Colored sugars to top each cookie
- Place the milk and butter into a microwave safe bowl. Microwave for 1 to 1 1/2 minutes or until the butter is melted.
- Remove from the microwave and whisk in the vanilla and salt.
- Add the powdered sugar 2 cups at a time and whisk until smooth. No lumps should be visible.
- Immediately, dip a cooled cookie. Dip it top side down into the glaze. This is messy.
- Place the dipped cookies back on a wire rack with waxed paper under the rack to catch the excess icing.
- Sprinkle the cookies with sugar immediately. Icing dries quickly.
- Allow the cookies to dry for at least one hour before serving or packing.
Makes 3 1/2 to 4 dozen depending on the size of the cookie cutter.
