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!
iMistaco! By: Eliza Kinkz
Ages: Pre-school through First Grade
Izzy has had a very bad day at school and made a lot of mistakes. It was tortilla night at her grandparents house, and the mistakes continued. Fortunately, Izzy’s grandparents found a way to take care of the mistakes of the day. This book is delightful! It is written in Spanglish, which will be fun for the listener.
Tips for Reading:
- After reading the story, ask the child to tell you why Izzy was so upset.
- After reading, ask the child to tell you what Izzy’s grandparents did to make her feel better.
- After reading, ask the child to tell you how Izzy’s feelings changed from the beginning of the story until the end.
Additional Books:
- Dragons Love Tacos By: Adam Rubin Illustrated by: Daniel Salmieri
- Pepe and the Parade By: Tracey Kyle Illustrated by: Mirelle Ortega
- Round is a Tortilla By: Roseanne Thong Illustrated by: John Parra
- Too Many Tamales By: Gary Soto Illustrated by: Ed. Matinez
Cooking Time:
Pocket Tacos
Kids will love this handheld snack. Children can help by measuring, mixing and filling the taco shells.
Preheat oven to 375 degrees. Will need a baking sheet.
1 packet taco seasoning
1 pound ground chuck
1/4 cup water
1/2 cup salsa
8 ounces cream cheese, softened
2 tablespoons butter, melted
1 cup shredded cheddar cheese
12 corn tortillas, 6 inches
Toppings of choice
- Cook the meat over medium heat until no more pink. Drain excess fat and return to the skillet.
- Add the taco seasoning and 1/4 cup water. Simmer for 2 to 3 minutes.
- Add the salsa to the beef mixture and let cool slightly.
- In a bowl, combine the cream cheese and cheddar cheese.
- Add the beef mixture and mix until smooth.
- Lay the tortillas flat onto the baking sheet.
- Spoon 2 to 3 tablespoons of the filling onto one side of the tortilla.
- Fold each into a half-moon.
- Brush the tops of each with the melted butter.
- Bake in a 375 degree oven for 12 to 15 minutes or until golden and crispy.
- Top with your favorite toppings.
Makes 6 servings.
Chicken Enchiladas
This recipe is perfect for a family dinner and kids will love helping you make them. Children can help by measuring and mixing ingredients and filling the tortillas.
3 cups shredded rotisserie chicken
Large flour tortillas
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese (Monterey Jack and cheddar blend)
1 cup chicken broth
1 small can green chilies
Preheat oven to 350 degrees. Use non-stick cooking spray to grease a 9 by 13 inch baking dish.
- In a large bowl, combine the shredded chicken, half of the sour cream, half of the soup and half of the cheese.
- Fill each tortilla with the mixture, roll tightly and place seam-side down into the baking dish.
- In a separate bowl, combine the remaining soup, remaining sour cream, green chilis and broth.
- Pour over the rolled enchiladas.
- Top with the remaining cheese.
- Bake in a 350 degree oven for 25 to 30 minutes.
Makes 6 servings.
Churro Cookies
Cinnamon and cookies are the perfect combination and these are the best. Children can help by measuring and mixing the ingredients, cracking the eggs and rolling the dough in the cinnamon sugar.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cookie Dough:
1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoon vanilla
4 1/2 cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
Cinnamon Sugar Coating:
1/2 cup sugar
1 teaspoon cinnamon
Cinnamon Buttercream Frosting:
3/4 cup butter, softened
1 to 2 teaspoons cinnamon (to taste)
4 1/2 cups powdered sugar
Milk to thin icing as needed
- Using a mixer, combine the butter and sugar. Cream for 3 to 4 minutes or until light and fluffy.
- Add the eggs, one at a time, beating well after each.
- Add the vanilla and mix.
- In a separate bowl, whisk together the flour, baking powder and cinnamon.
- Gradually add the dry ingredients, mixing on low speed until well combined. Do not over mix.
- In a small bowl, combine the sugar and cinnamon for the coating. Stir until evenly combined.
- Using a large cookie scoop, portion out the dough into 3 inch balls.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place dough balls onto the prepared baking sheet, leaving 3 inches between each cookie,
- Bake in a 350 degree oven for 10 to 12 minutes or until the edges are set and the centers are slightly under baked.
- Remove to a cooling rack. Allow to cool for 5 minutes.
- Remove from the pans and return to the racks to continue the cooling process.
- While the cookies are cooling, prepare the frosting.
- Add the butter to a mixer and cream for 3 to 4 minutes or until light and fluffy.
- Add the cinnamon and mix completely.
- Gradually add the powdered sugar, one cup at a time, mixing well after each.
- If the frosting is too thick, add milk to get the desired consistency.
- Pipe or spread the icing onto the cooled cookies.
Makes 18 to 24 large cookies.
