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!
Harry the Dirty Dog By: Gene Zion Illustrated by: Margaret Bloy Graham
We have been posting a number of new books and decided to go back to an oldie, but a goodie! Harry the Dirty Dog is over 50 years old, but is still a classic. Harry was a white dog with black spots until he got so dirty that he became a black dog with white spots. His problem was that his family didn’t recognize him. This is just a cute story that children will enjoy.
Tips for Reading:
- Before reading the story, discuss with the child what coal and a coal chute are.
- After reading the story, ask the child to tell you why he/she thinks that Harry buried the scrubbing brush.
- After reading, ask the child to tell you what Harry did because he didn’t like getting a bath.
- After reading, ask the child to tell you some of the places that Harry played after he ran away.
- Ask the child how Harry’s appearance changed.
- Why didn’t Harry’s family recognize him when he came home?
- What did Harry do to show his family that he was their dog?
Additional Books about Harry:
- No Roses for Harry!
- Harry by the Sea
- Harry and the Lady Next Door
Cooking Time:
Black and White Bean Salad
This salad is very nutritious and easy to make. Children can help by chopping the vegetables and adding the ingredients.
1/3 cup quinoa
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans such as great northern beans
1/2 cup chopped cucumber
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/4 cup minced fresh cilantro or parsley
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
- Place 2/3 cup water, salted, in a saucepan and bring to a boil. Add the quinoa and cook until tender, about 12 minutes. Drain and rinse.
- In a large bowl, combine the beans, quinoa and vegetables.
- In a small bowl, whisk together the vinegar, oil, salt, garlic powder and pepper.
- Pour dressing over the bean mixture.
- Cover and refrigerate until time to serve.
Makes 4 to 6 servings.
Black and White Macaroon Fudge
Line an 8 by 8 inch baking pan with foil.
2 packages (4 ounces each) semi-sweet chocolate pieces
1 can (14 ounces) sweetened condensed milk
1/2 cup coconut
1 package (4 ounces) white chocolate
- Cut the semi-sweet chocolate into small pieces and place in a microwave safe bowl.
- Add 1 cup of the sweetened condensed milk, saving the rest for later.
- Microwave in 30 second increments, stirring after each, until the chocolate is melted. Takes about 1 to 1 1/2 minutes.
- Stir in the coconut.
- Spread the chocolate mixture into the foil lined pan.
- Cut the white chocolate into small pieces and place in a microwave safe bowl.
- Add the remaining sweetened condensed milk.
- Microwave in 30 second increments, stirring after each, until the chocolate is melted. Takes about 1 minute.
- Drop the white chocolate by tablespoons over the chocolate layer in the pan.
- Using a knife, swirl the white chocolate into the chocolate layer.
- Refrigerate for 2 hours.
Makes 24 servings.
Checkerboard Cake
This is a fun recipe to make with children, but may need a little practice. We normally do pretty well, but this one was a bit of a “fail”. Lots of lessons learned. However, it is such a nice surprise to cut the first slice and see the checkerboard. We’re making it easy by using cake mixes, but you most certainly could bake the cakes from scratch. Children can help by cracking the eggs, adding the ingredients, cutting the cake circles and adding the frosting.
Preheat oven to 350 degrees and grease four 9 inch round cake pans with non-stick cooking spray. You will need a bowl that measures 6 inches in diameter or a 6 inch cookie cutter and a glass or cookie cutter that is 3 inches in diameter.
1 white cake mix
1 chocolate cake mix
2 to 3 cans chocolate cake frosting (can also make from scratch with included recipe)
- Bake each cake in two 9 inch round cake pans, giving you 4 layers.
- Place the cakes on wire racks to cool for 10 to 15 minutes.
- Remove from the pans and return to the racks to cool completely.
- After the cakes are completely cooled, begin the cutting process.
- Make sure that each cake layer is totally flat. Slice the tops of each cake to make a flat surface.
- Use the 6 inch cookie cutter or a 6 inch template to cut out the center of each layer. Be sure it is centered exactly.
- Now use the 3 inch cookie cutter and place in the center of the 6 inch layers.
- Assemble the first layer by placing the outside chocolate layer on the plate. Put a 6 inch white layer into the chocolate layer. Place a 3 inch chocolate piece into the 6 inch white layer.
- Frost the layer with a thin layer of frosting.
- Continue forming layers alternating the colors on the outside.
- After the fourth layer is added, frost the entire cake.
(Our layers were thick and our cake was very high, thus calamity! We would suggest to either do 3 layers or cut the 4 layers thinner.)
Chocolate Frosting
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 ounces semi-sweet chocolate, chopped
7 cups powdered sugar
1 1/3 cups sour cream
2 1/2 teaspoons pure vanilla
- In a microwave safe bowl, place both chocolates and the butter.
- Place in the microwave and melt. Stir after each 30 seconds. Takes about 90 seconds to melt.
- Set chocolate mixture aside to cool slightly.
- In a mixer, combine the powdered sugar, sour cream and vanilla. Mix until combined.
- Add the chocolate mixture and beat until smooth. Add additional powdered sugar if needed.
- Spread the frosting between each layer, on the sides and top of the cake.
- Refrigerate any leftovers.
Cake collapsed! Still tasty!
Chicken Dog Treats
We are sure that Harry in our story would love these treats. Please give these a try for your dog. Children can help by adding the ingredients and cutting the shapes.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
1 1/2 cups whole wheat flour
1 cup flour
1/2 cup nonfat dry milk powder
1 egg, lightly beaten
1 cup canned chicken, drained and shredded
1/2 cup carrots, finely shredded
1/4 cup parmesan cheese, optional
3/4 cup to 1 cup sodium free chicken broth
- Add both flours and the powdered milk to a medium mixing bowl and whisk together.
- Add the egg, chicken, carrots, cheese (optional) and 3/4 cup chicken broth to the flour mixture.
- Mix together until just combined (the dough should be firm, but malleable). If it is too dry, add additional broth a tablespoon at a time.
- On a lightly floured surface, knead the dough a few times.
- Roll the dough to about 1/4 inch thickness.
- Using cookie cutters, cut out desired shapes.
- Place the cutouts on the parchment lined baking sheets.
- Bake for 25 to 30 minutes or until golden around the edges.
- Remove from the oven and place on wire racks to cool for 5 minutes.
- Remove the treats from the trays and place back on the racks to cool completely.
- Store treats in an airtight container in the refrigerator.
- Treats should keep up to 5 days in the refrigerator.
Makes at least 3 dozen small treats.
