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!
My Friend! By: Taye Diggs Illustrated by: Shane W. Evans
Ages: Preschool through Third Grade
This amazing book was just published in 2021 and is a “must” read. The author, actor Taye Diggs and the illustrator, Shane Evans are actually friends in real life and they have created a beautiful story showing what real friendship is all about. A good friend is always there, even when they need to point out a mistake and still continue to support. The rhyming text is truly refreshing and the illustrations represent the story perfectly.
Tips for Reading:
- Before reading the story, ask the child to tell you about his/her best friend.
- After reading, ask the child to tell you what happened that upset one of the friends in our story.
- Ask the child to tell you what the boy said to his friend.
- Ask the child to tell you what the boy’s friend did after he talked to him.
- Ask the child to tell you how they think everyone should treat each other.
Additional Books:
- Kindness Starts With You By: Jacquelyn Stagg
- Strictly No Elephants By: Lisa Mantchev Illustrated by: Taeeun Yoo
- How to be a Friend By: Laurie Krasny Brown and Marc Brown
- Stick and Stone By: Beth Ferry Illustrated by: Tom Lichtenheld
Cooking Time:
Sharing Salad
This is one of our favorite salad recipes and is a perfect one for friends to share. The addition of bacon puts this wonderful salad over the top. Children can help cut the lettuce, add the ingredients and shake the salad dressing.
1 head iceberg lettuce
1 head Romaine lettuce or a 9 ounce bag of pre-cut lettuce
1 pound bacon, cooked and crumbled
3/4 pound Provel cheese (rope cheese)
1 bunch green onions, chopped
red wine vinegar
olive oil
water
1 package Good Seasons Italian dressing (will need the carafe)
3 tablespoons sugar
- Fry the bacon, crumble it and set aside.
- Cut both heads of lettuce and place in a large salad bowl.
- Chop the onions and add to the lettuce.
- Break the Provel cheese into desired pieces and add to the lettuce mixture
- Add the crumbled bacon to the salad.
- Prepare the dressing as indicated on the package, using the carafe that can be purchased with the dressing mix. Use red wine vinegar for the vinegar portion and olive oil for the oil portion. If you do not have a carafe, use a lidded jar.
- Add the sugar to the dressing mixture and shake until well combined.
- Add the dressing to the salad 10 minutes before serving.
Makes 8 to 10 servings.
Friendship Casserole
This is the real name for this casserole and it is perfect to share with a friend. The egg noodles give this dish a bit of a twist. Children can help by adding the ingredients and kitchen cleanup.
Preheat the oven to 350 degrees. Spray a 9 by 13 inch casserole dish with non-stick cooking spray.
1 pound ground chuck
1/2 cup onions, chopped
1 (24 ounce) jar spaghetti sauce
1/4 teaspoon garlic powder
1 tablespoon sugar
8 ounces medium egg noodles
1/4 cup butter
1/4 cup grated Parmesan cheese
8 ounces shredded mozzarella cheese
- In a large skillet cook the meat and onions on medium high heat until the meat is no longer pink. Drain.
- Return the meat to the skillet and add the spaghetti sauce, garlic powder and sugar. Simmer for 15 minutes.
- While the meat mixture is cooking, cook the noodles as directed on the package, al dente.
- Drain the noodles, place back in the pan and add the butter and Parmesan cheese.
- Layer half of the sauce into the baking dish.
- Layer all of the noodles over the sauce.
- Place the rest of the sauce over the noodles.
- Top with the mozzarella cheese.
- Cover with foil, and bake for 30 to 35 minutes in a 350 degree oven.
- Remove foil and return to the oven for an additional 5 minutes.
Makes 8 to 10 servings.
Oatmeal Fudge Bars
These fudgy bars are amazing. The fudge is layered right between the two layers of oatmeal cookie dough. What could be better than that? Children can help by adding the ingredients, cracking the eggs, stirring and kitchen cleanup.
Cookies:
Preheat oven to 350 degrees. Spray a 9 b 13 inch baking pan with non-stick cooking spray. Line with parchment paper going up the sides to allow pulling the brownies out to cut.
1 cup butter, softened
2 cups brown sugar, packed
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups quick oats
Fudge Filling:
12 ounces semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
- Using a mixer, cream together the butter and brown sugar (3 to 5 minutes).
- Add the eggs and vanilla and mix completely.
- In a separate bowl, whisk together the flour, soda and salt.
- Add the dry mixture to the butter mixture. Combine completely.
- Add the oats and stir by hand.
- Spread 2/3rds of the cookie mixture into the baking pan and spread evenly. Use your hands to pat into pan.
- Prepare the fudge filling.
- In a medium saucepan over medium heat, combine the chocolate chips, sweetened condensed milk, melted butter, vanilla and salt.
- Heat until melted completely.
- Spread the fudge mixture over the cookie batter.
- Drop the remaining cookie mixture by spoonfuls on top of the fudge layer.
- Bake for 25 to 30 minutes or until the top is brown.
- Cool completely and cut into squares.
Makes 12 to 15 servings.
