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!
Lucky Duck By: Greg Pizzoli
Ages: Pre-school through Second Grade
Susan, the duck, was having a very unlucky day, but all seemed to get better as the wolf brought her everything she needed for soup. Unfortunately, the wolf was hoping for Duck Soup. No worries, Susan’s luck got better and the wolf’s day became very unlucky! Susan ended up having soup for all of her friends.
Tips for Reading:
- After reading the story, ask the child to tell you why Susan, the duck, thought that she was unlucky.
- After reading, ask the child to tell you some of the things that wolf brought to give to the duck.
- After reading, ask the child what they think the wolf really wanted.
- After reading, ask the child to tell you who was really unlucky in the story and explain why.
- Ask the child, who finally got to eat soup.
Additional Books:
- Duck Soup By: Jackie Urbanovic
- Make Way for Ducklings By: Robert McClosky
- Duck at the Door By: Jackie Urbanovic
- Duck and Goose By: Tad Hills
Cooking Time:
Ham and Cheese Roll Ups
These fun roll ups are perfect for a gathering and everyone will love eating them. Children can help by combining the spread, placing the ham on the tortillas and rolling them up.
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 tablespoon ranch seasoning
5 green onions, diced
1/2 pound deli ham
4 tortillas (10 inches)
- In a medium bowl, mix the cream cheese, cheddar cheese, ranch seasoning and onions. Combine well.
- Spread 1/4 cup of the cheese mixture on each tortilla.
- Evenly divide the ham over the tortillas.
- Roll up the tortillas very tightly and wrap in plastic wrap.
- Refrigerate for at least one hour or overnight.
- Remove the plastic wrap and slice the ends off.
- Cut into 1 inch thick slices.
Makes 16 servings.
Chicken Vegetable Soup
We’re not making Duck Soup, but chicken soup instead. This is a great way to get kids to eat their vegetables. Children can help by slicing the veggies, measuring and adding the ingredients.
3 cups rotisserie chicken, chopped into bite sized pieces
2 tablespoons butter
3/4 cup onion, diced
3/4 cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
7 cups chicken broth
1 1/2 cups frozen mixed vegetables (corn/green beans)
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon mustard powder
Salt and pepper to taste
- Melt the butter in a pot over medium heat.
- Add the onions, carrots and celery. Cook for 5 minutes or until the veggies are softened.
- Add the garlic, Worcestershire sauce and the parsley, basil, oregano and mustard. Stir to combine and cook for 1 minute.
- Add the broth and bring to a boil. Reduce to simmer.
- Add the chicken and simmer uncovered for 15 minutes.
- Stir in the frozen vegetables and simmer for an additional 10 to 15 minutes.
- Add salt and pepper to taste.
Makes 6 servings.
Chocolate Pudding Pie
You know it is a party if you have a chocolate dessert and this pie is perfect. Children can help by measuring and adding the ingredients.
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 tablespoon butter, melted
Filling:
2 boxes instant chocolate pudding mix (3.4 ounces, each)
3 cups heavy whipping cream
1 container (8 ounces) Cool Whip
Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
Chocolate shavings, optional
- In a large bowl, combine the graham crackers, brown sugar and butter.
- Press the mixture into a 9 or 10 inch pie pan.
- Use the bottom of a measuring cup to pack the crust down.
- Place the crust into the fridge to chill.
- Using a stand mixer, combine the pudding mix and the heavy cream.
- Mix until well blended.
- Add the Cool Whip and mix on low until combined.
- Spread the mixture into the cooled crust.
- Cover the pie with plastic wrap and refrigerate for 4 to 8 hours.
- To prepare the topping for the pie, place the mixing bowl that you are using in the freezer for 15 minutes.
- Remove the bowl and add the heavy cream, powdered sugar and vanilla.
- Beat for 4 to 5 minutes or until stiff peaks form.
- Spoon the topping onto the pie.
- Can decorate with chocolate shavings, optional.
Makes 12 servings.
