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!
Scribble Stones By: Diane Alber
Ages: Preschool through First Grade
In this delightful story, Stone just knew that he would some day bring happiness and that is exactly what happened. He started as a paper weight and eventually became a scribble stone that brought joy to many. Scribble stones have become popular the world over as people create and place them throughout neighborhoods for others to find. On the last page of this wonderful book, the author gives the reader information on how to create scribble stones. What a great family project!
Tips for Reading:
- Before reading the story, ask the child if he/she knows what a scribble stone is.
- After reading the story, ask the child to tell you what Stone was selected to be.
- After reading the story, ask the child to tell you why Stone did not like being a paper weight.
- After Stone became a scribble stone, what did he do?
- After reading the story, discuss with the child why scribble stones are so popular.
- After reading the story, ask the child to find rhyming words such as up/cup, still/skill, stack/back, etc.
- After reading, have the child collect and paint some rocks to share with others. (Instructions in the back of the book.)
Additional Books by Diane Alber:
- I’m NOT Just a Scribble…
- Slatter
- Sticks
- Invisible Scribble
- Snippets: A Story About Paper Shapes
Cooking Time:
Taco Chicken Stones
These taco flavored chicken bundles are really tasty. The seasoned crumbs would also be great for chicken tenders. The strip of cheese in the middle of our chicken stones are an added bonus. Children can help by mixing the crumbs, rolling the cheese into the chicken and the chicken into the crumbs, as well as kitchen cleanup.
Preheat the oven to 350 degrees and spray a baking sheet with non-stick cooking spray.
1 cup finely crushed cheese flavored crackers
1 package taco seasoning
6 boneless skinless chicken breast halves or chicken filets
2 ounces Monterey Jack cheese, cut into six 2 inch by 1/2 inch sticks
1 can (4 ounces) chopped mild green chilies (optional)
- Using a shallow dish, combine the crushed crackers and the taco seasoning.
- Flatten the chicken breasts by placing them between two pieces of waxed paper and pounding them until they are about 1/4 inch in thickness. Can also use chicken filets already flattened.
- Place a cheese stick and a couple teaspoons of chilies (optional) on each piece of chicken.
- Roll the chicken making sure to tuck in the sides so that the cheese will not come out when melted. Secure with a toothpick.
- Roll each ball of chicken in the cracker mixture and coat completely.
- Place the chicken stones on the greased baking sheet.
- Bake at 350 degrees for 25 to 30 minutes or until the juices run clear.
- Allow the chicken to rest for 10 minutes before serving. Remove the toothpicks.
Makes 6 servings.
Cobblestone Bread
This is a family recipe passed down through the years that was made for holidays and special occasions. This dish is beautiful to the eye and really delicious. Children can help by adding the cherries and nuts, cutting the dough and assembling the bread.
24 frozen yeast dinner rolls (Rhodes), thawed but do not let them rise (These come in a package of 36. Save the rest to bake later.)
1 cup chopped pecans
1 large jar maraschino cherries, drained
2 boxes vanilla cook and serve pudding mix (3 ounces each), not instant
1/2 cup melted butter
1 cup packed brown sugar
2 tablespoons milk
- Take 24 frozen bread rolls and place on a plate or baking sheet. Allow them to thaw, but not rise. (Takes about an hour or so.)
- Generously spray a 9 x 13 x 3 inch baking pan with non-stick cooking spray.
- Mix the pudding, melted butter, brown sugar and milk and set aside.
- Place the pecans and drained cherries on the bottom of the baking pan.
- Using kitchen shears, cut 12 thawed rolls in half and place evenly over the pecans and cherries.
- Pour the pudding mixture evenly over the layer of bread dough.
- Cut the last 12 pieces of thawed dough in half and place evenly over the pudding mixture.
- Allow the bread to rise in a warm place until doubled in size (2 to 3 hours).
- While the bread is rising, preheat the oven to 375 degrees.
- When the bread has doubled in size, place in the oven and bake for 25 to 30 minutes or until golden brown.
- Place the bread on a wire rack to cool for 10 to 15 minutes.
- Using a table knife, go around the sides of the pan to loosen the bread.
- Carefully, flip the baked bread onto the serving platter.
Makes 12 servings.
