*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
ONE is a Feast for Mouse, A Thanksgiving Tale By: Judy Cox Illustrated by: Jeffrey Ebbeler
Ages: Preschool through Second Grade
This very descriptive tale is about a little mouse who also wants to celebrate in the Thanksgiving feast. Even though he knows that just ONE thing would be enough, he gets a little greedy as he travels across the table of leftovers. When the cat appears, everything is changed. This is a great book for vocabulary, comprehension and memory development.
Tips for Reading:
- As you read the story, discuss new vocabulary with the child such as, luscious, dimpled, bobbled, pirouetted, etc.
- After reading the story, ask the child to explain to you why the mouse was able to begin collecting his Thanksgiving feast.
- Ask the child to list for you the foods that the mouse was trying to carry back to his hidey-hole.
- Ask the child to tell you why the food toppled.
- After reading, ask the child to tell you what the phrase “your eyes are bigger than your stomach” means.
Additional Books:
- Clifford’s Thanksgiving Visit By: Norman Bridwell
- 10 Fat Turkeys By: Tony Johnston Illustrated by: Rich Deas
- Otis Gives Thanks By: Loren Long
- ‘Twas the Night Before Thanksgiving By: Dav Pilkey
- Thankful By: Eileen Spinelli Illustrated by: Archie Preston
Cooking Time:
Cheesy Peas and Potato Casserole
Since our little mouse’s Thanksgiving feast was a pea, it seemed only fitting to make a great side dish using peas. This delicious dish would be great for any occasion and could even serve as a main course. Give this one a try. It is really good! Children can help by adding the layers and kitchen cleanup.
Butter a 2 to 2 1/2 quart baking dish. Preheat the oven to 350 degrees.
8 strips of bacon, cut into 1/2 inch pieces
1 cup onion, chopped
5 cups peeled and sliced cooked potatoes
1 teaspoon salt
1/2 teaspoon pepper
1 package (10 ounces) frozen peas, cooked and drained
2 cups shredded cheddar cheese, divided
1/4 cup shredded parmesan cheese
1/2 cup mayonnaise
1/2 cup milk
- Place the bacon into a skillet and cook until crisp.
- Remove the bacon from the skillet (set aside) and drain pan leaving 1 tablespoon of drippings.
- Add the onions to the skillet and saute until tender.
- Place the onions in the prepared baking dish.
- Layer the cooked potatoes over the onions.
- Evenly sprinkle the salt and pepper over the potatoes.
- Place the peas evenly over the salted potatoes.
- Cover the peas with 1 cup of the cheddar cheese and the parmesan cheese.
- Place the bacon over the cheeses.
- Combine the mayonnaise and milk until smooth.
- Pour over the bacon.
- Sprinkle 1 cup of cheddar cheese over the mayonnaise mixture.
- Place the dish into the oven and bake for 15 to 20 minutes or until bubbly.
Makes 8 to 10 servings.
Pumpkin Gooey Butter Cake
Pumpkin pie is certainly a Thanksgiving tradition, but this gooey butter cake is a perfect substitute. Gooey butter cakes are delicious on their own, and the addition of pumpkin is perfect for the holidays. Children can help by cracking the eggs, mixing the crust and patting it into the dish, adding the ingredients and kitchen cleanup.
Preheat the oven to 350 degrees. Lightly grease a 13 by 9 inch baking pan.
Crust
One package yellow cake mix
1 egg
1 stick butter, melted
- Combine all of the ingredients and mix well.
- Pat the cake mixture into the baking pan.
- Prepare the filling
Filling
One 8 ounce package cream cheese at room temperature
2 eggs
1 teaspoon vanilla
1 stick butter, melted
3 cups powdered sugar
One 15 ounce can of pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
- Using a mixer, beat the cream cheese until smooth.
- Add the eggs and vanilla to the cream cheese mixture. Mix completely.
- Add the butter and beat until smooth.
- Add the powdered sugar and mix.
- Add the pumpkin, cinnamon and nutmeg and mix completely.
- Pour the pumpkin filling over the cake mixture.
- Place in a 350 degree oven for 40 to 50 minutes. The center should be a little gooey. Do not over-bake.
- Serve with whipped cream and a sprinkle of cinnamon.
Makes 12 servings.
