*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
My Truck Is Stuck! By: Kevin Lewis and Daniel Kirk
Ages: Toddlers through Kindergarten
This is the perfect book for toddlers and preschool children because of its vibrant illustrations and repetitive rhyming text. The dogs in our story have a heavy load of bones to deliver, but unfortunately, the truck gets stuck. Many kind friends try to help, but just can’t get the job done. Readers need to make sure to look at the pictures carefully to see what happens to the truck load of bones. This delightful book also reinforces counting and number recognition through five.
Tips for Reading:
- Before reading the story, have the child look at the title page and tell what problem the drivers have and how does he/she think it can be solved.
- After reading, have the child identify some of the rhyming words in the story.
- Ask the child to tell you some of the vehicles that tried to help the dump truck.
- Ask the child how the problem in the story was finally solved.
- Ask the child to explain what happened to the truck’s load of bones.
Additional Books:
- I Stink! By: Kate and Jim McMullan
- Honk Honk! Beep Beep! By: Daniel Kirk
- Chugga-Chugga Choo-Choo By: Kevin Lewis Illustrated by: Daniel Kirk
- Little Blue Truck By: Alice Schertle Illustrated by: Jill McElmurry
- Goodnight, Goodnight, Construction Site By: Sherri Duskey Rinker Illustrated by: Tom Lichtenheld
Cooking Time
Corn Dogs
Since we’re reading a great story about dogs, it only seemed appropriate to make Corn Dogs. Most children and many adults love this alternative way to eat hot dogs. You can buy them frozen, but they are best when they are homemade. An adult will need to take care of the deep frying, but children can help by cracking the egg, adding the ingredients and kitchen clean-up.
8 cups oil for frying
1 1/2 cups yellow corn meal
1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
1 large egg
1 tablespoon honey
1 tablespoon vegetable oil
6 regular sized hot dogs
2 tablespoons cornstarch
6 eight or ten inch wooden sticks
- Using a deep fryer or deep pan, heat the oil to 350 degrees.
- Line a cookie sheet with paper towels for later.
- In a large bowl, combine the corn meal, flour, sugar, baking powder and salt.
- Add the milk, egg, honey and vegetable oil to the cornmeal mixture.
- Combine the above which should be a little thicker than pancake batter. It should fall off a spoon, but not run off. Add additional flour or milk as needed.
- Pour the batter into a tall drinking glass for dipping the hot dogs.
- Dry the hot dogs completely with paper towels.
- Insert each hot dog with a wooden stick almost to the end of the hot dog.
- Prepare each hot dog one at a time.
- Place the cornstarch on a flat plate and roll hot dog until covered. Tap to remove extra cornstarch.
- Holding on to the stick, dip the hot dog into the batter until completely coated allowing any excess batter to drip off.
- Immediately, place the battered hot dog carefully into the oil, holding the stick while it cooks.
- Cook until it is golden brown, about 3 to 4 minutes.
- Remove the corn dog and place on the baking sheet covered with paper towel.
- Repeat with the remaining hot dogs.
Makes 6 servings.
Texas Sheet Cake
This popular dessert is great for feeding a crowd and is the perfect treat to share with helpful friends. To make this delicious cake more fun, decorate the top with sweet dog bones. Children can help by cracking the eggs, adding the ingredients, decorating and kitchen clean-up.
Preheat oven to 375 degrees and grease an 18 by 13 inch cookie sheet with sides.
2 sticks butter
1 cup water
4 tablespoons cocoa
2 cups flour
2 cups sugar
1 teaspoon soda
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
- In a large bowl, mix the flour, sugar, soda and salt together and set aside.
- Combine the butter, water and cocoa in a sauce pan.
- Bring to a boil and remove from heat.
- Add the flour mixture and mix until there are no lumps.
- Add the eggs, sour cream and vanilla.
- Mix completely.
- Pour into a large cookie sheet and bake in a 375 degree oven for 12 to 18 minutes or until a toothpick comes out clean. Do not over bake.
- Begin making the icing which you will pour over the top of the hot cake.
Icing
1 stick butter
4 tablespoons cocoa
6 tablespoons milk
4 cups powdered sugar
1 teaspoon vanilla
- Put the butter, cocoa and milk into a sauce pan.
- Bring to a boil and remove from heat.
- Add the powdered sugar and vanilla and whisk until there are no lumps.
- Pour immediately on the hot cake and spread evenly over the top.
- If desired, you can decorate using bone cookie cutters. You can put sprinkles, decorating sugar or icing inside the cutter. Remove the cutter carefully and continue the process.
- Another option to make the dog bones is to use white chocolate melting chips. Place cookie cutters on a plate covered with waxed paper. Carefully put a layer of melted chocolate into the cookie cutter. Put the plate in the refrigerator for 5 minutes or until the chocolate is solid. Flex the cookie cutter to loosen the chocolate bone. Place white chocolate dog bones on the cake.
Makes 12 to 16 servings.
