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!
Otis By: Loren Long
Ages: Pre-school through First Grade
“Otis” has been around for awhile, but remains a classic story for children. Otis is a busy farm tractor who makes friends with the new little calf. One day, the farmer buys a big new tractor and puts Otis behind the barn. His busy life changes, but as you might expect, our story ends with Otis being a hero and saving his best friend. Children will love Otis!
Tips for Reading:
- After reading the story, ask the child to tell you some of the things that Otis did after work to unwind.
- After reading, ask the child to tell you what the calf did while Otis worked.
- After reading, ask the child to tell you what happened to Otis after the yellow tractor came to the farm.
- After reading, ask the child to tell you what happened to the little calf and how did Otis help.
Additional Books about Otis:
- Otis and the Tornado
- Otis and the Kitten
- Otis and the Puppy
- Otis and the Scarecrow
- Otis Gives Thanks
- An Otis Christmas
Cooking Time:
Cucumber Tomato Salad
This fresh, healthy salad is perfect for the summer months. Children can help by cutting the veggies, measuring and adding the ingredients and stirring everything together.
1 English cucumber, unpeeled
10 ounces grape or cherry tomatoes, halved
1/2 cup small red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley, dill and/or basil, optional
- Trim off the ends of the cucumber and halve it lengthwise. Slice into 1/4 inch thick half rounds.
- Combine the cucumber, halved tomatoes and red onion in a medium bowl.
- Using a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.
- Pour the dressing over the salad and toss gently.
- Gently stir in the fresh herbs.
Makes 4 servings.
Scalloped Potatoes
There is nothing any better than creamy scalloped potatoes and this is an easy recipe. Children can help by measuring and adding ingredients and layering the potatoes.
Preheat oven to 325 degrees. Butter a 2 quart shallow casserole or baking dish.
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream or half and half
1/4 cup grated Parmesan cheese
2 pounds russet potatoes, peeled and cut into 1/8 inch thick slices
- For the sauce, use a small saucepan. Melt the butter over medium heat.
- Stir in the flour, salt and pepper.
- Add the whipping cream to the mixture all at once.
- Cook and stir the mixture over medium heat until the sauce in thickened and bubbly.
- Stir in the grated cheese. Sauce will be thick.
- Arrange half of the sliced potatoes, overlapping slices, along the bottom of the casserole dish.
- Pour half of the sauce over the potatoes.
- Arrange another layer of the potatoes and sauce in the casserole.
- Cover the casserole and place in a 325 degree oven for 40 minutes.
- Uncover and continue baking for 25 more minutes or until the potatoes are tender.
Makes 6 to 8 servings.
Corn on the Cobb Cupcakes
Don’t worry! It isn’t really corn, it just looks like corn. Children will love helping you make this fun dessert and it is so easy. Children can crack the eggs, measure ingredients and decorate the cupcakes.
Cake mix of choice
White paper liners
Canned vanilla frosting
Yellow food coloring
Small yellow and white jelly beans, such as Jelly Belly
Yellow fruit chews, such as Starbursts
Black decorating sugar
White decorating sugar
Corn serving dish
Corn holders
- Prepare the cupcakes according to the box directions. Allow to cool.
- Color the white frosting pale yellow.
- Working with the cupcakes 3 at a time, frost with the yellow icing.
- Place the 3 cupcakes side by side on a corn serving dish.
- Add the jelly beans to look like real corn on a cob.
- Soften the edges of the Starburst to look like a pat of butter.
- Place one on each cupcake.
- Sprinkle the cupcakes with white and black sugars to look like salt and pepper.
- Add the corn holders to each end.
Make as many as you would like.
