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!
Taylor the Thankful Turkey By: Sonica Ellis Illustrated by: Nejla Shojaie
Ages: Pre-school through First Grade
This is the perfect book to express the meaning of Thanksgiving. In our story, Taylor, the turkey, delivered thoughtful gifts to his friends to let them know how thankful he was for having them in his life. That sweet idea spread, and others began doing the same. What a wonderful message to give to our children. Please put this wonderful book on your Thanksgiving reading list.
Tips for Reading:
- Before reading the story, discuss with the child activities that they do before Thanksgiving.
- After reading the story, ask the child to tell you how Taylor the turkey celebrated Thanksgiving.
- After reading, ask the child how they think that Taylor picked the gifts for his friends.
- After reading, ask the child what Taylor’s friends did after receiving their gifts from Taylor.
Additional Books:
- Turkey Trouble By: Wendi Silvano Illustrated by: Lee Harper
- How to Catch a Turkey By: Adam Wallace and Andy Elkerton
- Pete the Cat: The First Thanksgiving By: Kimberly and James Dean
- 10 Fat Turkeys By: Tony Johnston Illustrated by: Rich Deas
- Turkey Goes to School By: Wendi Silvano Illustrated by: Lee Harper
Cooking Time:
Honey Nut Cheerio Balls
This fun treat is kind of a cross between a Rice Krispie Treat and a Popcorn Ball. You can make these treats any size that you would like. Children can help by measuring, adding the ingredients and rolling the balls.
1 cup miniature marshmallows
1/2 cup peanut butter
1/2 cup honey
5 cups Honey Nut Cheerios
- Put parchment paper on a large baking sheet.
- Measure the Cheerios and place in a large bowl.
- Place the marshmallows, peanut butter and honey in a saucepan. Cook over medium-low heat, stirring constantly.
- When the marshmallows are melted, remove from the heat and pour over the Cheerios and mix until well coated.
- Grease a 1 cup measuring cup and scoop out the mixture. Can use a smaller measuring cup to make smaller balls.
- Roll each cup of mixture into a ball and place on the prepared baking sheet. (Grease your hands.)
- Place the sheet into the refrigerator and allow to set for an hour.
Makes 8 servings.
Roasted Potatoes and Carrots
This is such an easy side dish and perfect for any holiday meal. Children can help by cutting the veggies and adding the seasoning.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
1.5 pounds Yukon Gold potatoes, cut into bite sized pieces
1.5 pounds of medium to large carrots, peeled and cut into bite sized pieces
3 tablespoons olive oil
1 1/2 teaspoons Montreal Steak Seasoning or Italian seasoning
Salt and pepper to taste
- Cut the potatoes and carrots into bite sized pieces, trying to stay uniform in size. (Can use peeled or unpeeled potatoes.)
- Add the veggies to a bowl and toss with the oil and seasonings.
- Transfer the veggies to the prepared baking sheet and spread out evenly.
- Bake in a 400 degree oven for 45 to 55 minutes or until they are soft and browned. Can toss half way through the cooking process.
Makes 4 to 6 servings.
Cranberry Bars
This seasonal bar is a combination of fresh cranberries and shortbread cookies. Children can help by measuring and adding ingredients and cracking the egg.
Preheat oven to 375 degrees. Grease a 9 by 13 inch baking pan with non-stick cooking spray.
Crust and Topping:
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 cup cold butter, cut into small pieces
1 egg
1/2 teaspoon cinnamon
Filling:
16 (4 cups) ounces fresh or frozen cranberries
1 cup sugar
1 tablespoon corn starch
- Whisk together the flour, sugar and baking powder and cinnamon.
- Cut the cold butter into small chunks and add to the flour mixture.
- Using a pastry blender or your hands, work the mixture until crumbs are formed.
- Add the egg and work into the mixture until fully combined.
- Firmly press about 3 cups of the mixture into the prepared baking pan.
- Set aside the rest for the top of the bars.
- In a large bowl, combine the cranberries, sugar and cornstarch. Mix well.
- Pour the cranberry mixture over the crust.
- Using a spoon, sprinkle the remaining crumb mixture over the cranberries.
- Bake in a 375 degree oven for 50 minutes or until the top is slightly golden.
- Cool at room temperature.
Makes 12 bars.
