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!
Kind Ninja and the Easter Egg Hunt By: Mary Nhin
Ages: Pre-school through First Grade
This is a special book about kindness. In our story, Kind Ninja helps the others have a wonderful Easter egg hunt by making sure that everyone finds eggs and has a wonderful day. In the end, he is rewarded by those that he has helped. Children will love the rhyming verse and seeing all of these delightful Ninjas.
Tips for Reading:
- Before reading the story, ask the child to tell you about Easter egg hunts in which they have participated.
- After reading the story, ask the child to tell you some of the things that the Ninjas were really good at doing and what were they good at finding.
- After reading, ask the child to recall some of the places where the eggs were hidden.
- After reading, ask the child to tell you why one of the Ninjas was so unhappy and what did Kind Ninja do to help.
- After reading, ask the child what happened to those Ninjas that found eggs and how did Kind Ninja help them.
- After reading, ask the child to tell you how Kind Ninja was rewarded.
Additional Books by Mary Nhin (Ninja Life Hacks Box Sets):
- Emotions and Feelings
- Leadership
- Self Awareness
- Mover and Shaker
- Self Management
Cooking Time:
Sour Cream and Cheddar Biscuits
These wonderful biscuits are perfect for an Easter dinner. Children can help by measuring, adding ingredients and dipping the biscuits.
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
2 1/2 cups flour
3 teaspoons baking powder
2 teaspoons sugar
1 teaspoon garlic powder
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup cold butter, cubed
1 1/2 cups cheddar cheese, shredded
3/4 cup 2% milk
1/2 cup sour cream
Topping:
6 tablespoons butter, melted
1 1/2 teaspoons garlic powder
1 teaspoon fresh minced parsley
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, cream of tarter, salt and cayenne pepper.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in cheese.
- Add the milk and sour cream. Stir just until moistened.
- Drop by 1/4 cup fulls onto the prepared baking sheet, two inches apart.
- Bake in a 450 degree oven for 12 to 15 minutes.
Makes 18 biscuits.
Ham and Cheese Potato Casserole
This hearty casserole is perfect for a family breakfast, lunch or dinner. Children can help by measuring and adding the ingredients.
Pre-cook potatoes. Hard boil 4 eggs.
Preheat oven to 350 degrees. Grease a 2 quart baking dish.
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sour cream
4 ounces Velveeta, cubed
1 cup Colby cheese, shredded
4 hard-cooked eggs, chopped
3 cups cubed cooked potatoes
2 cups cubed fully cooked ham
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
- In a large saucepan, melt the butter over medium heat.
- Stir in flour, salt and pepper. Mix until smooth.
- Cook and stir for 1 to 2 minutes.
- Remove from the heat and stir in the sour cream and cheeses.
- Return to low heat and cook and stir until cheese is melted.
- Remove from the heat.
- Stir in the eggs, potatoes, ham, onion and parsley.
- Transfer to the prepared casserole.
- Bake uncovered in a 350 degree oven for 30 to 35 minutes, or until bubbly and edges are browned.
Makes 8 to 10 servings.
Cupcake Easter Baskets
These fun cupcakes are perfect for Easter. The cupcakes have a citrus note and are topped with cream cheese frosting. Children will love forming them into Easter baskets. Children can help by measuring, adding ingredients, cracking the egg and making the baskets.
Preheat oven to 350 degrees and line muffin cups with paper liners.
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup buttermilk
Frosting:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar
1 teaspoon water
4 drops green food coloring
1 1/2 cups coconut
Red shoestring licorice
Jelly beans
- Using a mixer, cream the butter and sugar, 3 to 5 minutes.
- Beat in the egg and orange peel.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Add the dry ingredients alternately with buttermilk.
- Fill the paper lined muffin cups two-thirds full.
- Bake at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from the tins to a wire rack.
- Cool completely.
Icing:
- Using a mixer, beat the butter, cream cheese and vanilla until smooth.
- Gradually beat in the powdered sugar. Mix until light and fluffy.
- Spread icing onto cooled cupcakes.
- Combine the water and food coloring in a large resealable plastic bag.
- Add the coconut. Seal bag and shake to tint the coconut.
- Sprinkle coconut onto the cupcakes.
- Cut the licorice into 6 inch strips and insert into the cupcakes to form the handle of the basket.
- Decorate with jelly beans.
Makes 18 cupcakes.
