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 fine 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!
Families, Families, Families! By: Suzanne Lang and Max Lang
Ages: Preschool through Second Grade
Some families consist of a mom, dad and children, some are a mom and a child, some are grandparents and children and so on. Families come in many shapes and forms, but are families none the less. This wonderful book explores many types of families. The last page of the book says it all, “…if you love each other, then you are a family”.
Tips for Reading:
- Before reading the story, discuss with the child his/her family structure.
- After reading the story, ask the child to find a family in the book similar to his/her family.
- After reading, discuss with the child other families that he/she knows that are like those in the book.
- After reading the story, ask the child to draw a picture of his/her family.
Additional Books:
- The Great Big Book of Families By: Mary Hoffman Illustrated by: Ros Asquith
- The Family Book By: Todd Parr
- A Handful of Buttons: Picture Book About Family Diversity By: Carmen Parets Luque
- A Family Is a Family Is a Family By: Sara O’Leary Illustrated by: Qin Leng
- Who’s In My Family?: All About Our Families By: Robie H. Harris Illustrated by: Nadine Bernard Westcott
Cooking Time:
Since friends are often a part of our families, the recipes today are from a couple of our dear friends. Enjoy!
Debbie’s Italian Beef
One of our dear friends, Debbie, would always make this delicious recipe and bring it to work on special occasions. It was always a hit! Italian Beef Sandwiches are perfect when a lot of family members get together. It cooks overnight in a slow cooker and smells unbelievable when you wake up. Children can help by adding the ingredients to the slow cooker, shredding the beef once it has cooled and kitchen clean-up.
You will need a slow cooker.
3 to 4 pounds lean chuck roast or arm roast
1 package (8 ounces) Good Seasons Dry Italian Salad Dressing (can also use the Zesty choice)
1 can (10 1/2 ounces) beef consomme’
8 ounces apple juice (can also use beer)
6 to 8 pepperoncinis
3 tablespoons cornstarch
- Place the meat in the slow cooker.
- Sprinkle the dressing on top of the meat.
- Add the consomme’ and apple juice
- Add the pepperoncinis
- Set the slow cooker on low and allow to cook overnight, about 10 hours.
- Remove the meat from the slow cooker and allow to cool.
- Once the meat has cooled, use a fork or your fingers to shred the meat, making sure to remove any fat.
- Put the liquid from the slow cooker into a pan and heat.
- Remove 1/2 cup of the hot liquid and place in a cup. Add the cornstarch and mix until smooth and there are no lumps.
- Gradually add the cornstarch mixture to the pan of liquid and heat on medium heat, stirring until it has slightly thickened.
- Place the shredded beef into the warm liquid.
- Serve the Italian Beef on a warm bun.
Option:
1 large green pepper sliced into thin strips
1 large onion, thinly sliced
2 tablespoons cooking oil
Seasoning to taste
- In a skillet, place the oil to heat.
- Add the pepper and onion slices
- Add salt and pepper to taste.
- Saute for about 8 minutes or until the vegetables are tender.
- Serve over the Italian Beef.
Makes 6 to 8 servings.
Barb’s Dark Chocolate Cookies
This recipe was sent to us by our friend Barb. She is always sending us great ideas for the Blog. If you like dark chocolate, these cookies are for you. They are not overly sweet, just rich in chocolate flavor and perfect with a glass of milk. Children can help by adding the ingredients, cracking the egg, pressing the cookies and kitchen clean-up.
1/2 cup butter at room temperature
3/4 cup light brown sugar
1 extra large egg at room temperature
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup dark cocoa powder (Hershey’s Special Dark)
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/8 teaspoon salt
- Using a mixer, cream the butter and sugar together (3 to 5 minutes).
- Add the egg and vanilla to the butter mixture and mix for another 2 to 3 minutes.
- In a separate bowl, whisk together the flour, cocoa, cornstarch, baking soda and salt.
- Gradually add the dry ingredients to the batter. Mix until completely combined.
- Cover and refrigerate the dough for 1 hour.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Using a 1 1/2 inch scoop, form the dough into balls and place 2 inches apart on the cookie sheets.
- Using your fingers or the palm of your hand, slightly press each cookie.
- Bake at 350 degrees for 8 to 10 minutes. Do not over bake.
- Remove the cookies to cooling racks and allow to cool for 5 minutes.
- Remove the cookies from the trays and place back on the racks to cool completely.
*For a sweeter cookie, sprinkle sugar on the top of each cookie before baking.
Makes 15 to 20 cookies.
