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!
The Brave Little Crab By: Beth Costanzo Illustrated by: Ekaterina Illina
Ages: Preschool through Second Grade
This is a lovely story about respecting each other and accepting our differences. Little Crab is very small and only has one claw. In our story, Little Crab saves the day by helping a larger crab who gets stuck in the kelp. This delightful story is done in rhyming verse and fosters vocabulary development.
Tips for Reading:
- Before reading, ask the child to look at the cover and tell you why he/she thinks Little Crab is different.
- Before reading, discuss with the child some vocabulary that they will find in the book such as entangled, kelp, reeds, catapulted, etc.
- After reading the story, ask the child to tell you what problem the crabs had to solve.
- After reading, ask the child to tell you how the problem was solved and why it was so difficult.
- After reading, ask the child to describe how Little Crab was treated before he helped and how he was treated after he helped.
- After reading, ask the child to tell you if he/she knows someone who is different and how he/she is treated by others.
Additional Books:
- The Sea of Stars By: Beth Costanzo Illustrated by: Ekaterina Illina
- Don’t Worry Little Crab By: Chris Haughton
- The Three Little Fish and the Big Bad Shark By: Ken Geist and Julia Gorton
- Mister Seahorse By: Eric Carle
Cooking Time:
All of our recipes are perfect for packing in a picnic basket and taking to the beach.
Goldfish Snack Mix
This fun snack is perfect for kids and they will love helping to make it and, of course, eating it. It is also a healthy treat and perfect for the beach.
2 cups goldfish cheddar crackers
2 cups golden raisins
2 cups dried cherries or cranberries
1 cup yogurt covered raisins
1 cup mini pretzels
- Add all of the ingredients to a large bowl and mix.
- Store in an airtight container.
Makes 8 cups.
BLT Pasta Salad
This delicious salad is perfect for a picnic. It combines everything that we love from a bacon, lettuce and tomato sandwich. Children can help by adding the ingredients and mixing.
1 box (16 ounces) shell pasta (al dente is best)
13 bacon slices, cooked and chopped
1/2 cup onion, diced
1 1/2 cups cheddar cheese, cubed (measured after cut)
2 cups romaine lettuce, torn into bite sized pieces
1 avocado, cut into small pieces, optional
1 1/2 cups cherry tomatoes, cut in half (measured after cut)
1/4 cup parsley, chopped
Dressing:
1 package (1 ounce) Hidden Valley Dressing Mix, dry
1 1/2 cups mayonnaise
1/2 cup sour cream
- In a medium bowl, combine the dressing mix, mayonnaise and sour cream.
- Whisk together, cover and refrigerate for 30 minutes.
- Cook the pasta as directed on the package.
- Drain, rinse with cold water and drain again.
- Place the pasta into a large bowl and add the chopped bacon, onion, cheddar cheese, avocado (optional), tomatoes, parsley and lettuce.
- Pour the dressing over the salad and toss until well coated.
- Serve immediately.
Makes 10 servings.
Beef and Cheese Wraps
These easy to make wraps are perfect to take for outdoor fun. They can also be sliced for a party appetizer. Children can help by layering the ingredients and forming the wrap.
4 (10 inch) flour tortillas, warmed
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup shredded carrots
1 cup shredded Monterey Jack cheese
1 pound thinly sliced cooked roast beef
Lettuce leaves
- Spread one side of each tortilla with cream cheese.
- Layer on each tortilla 1/4 cup carrots and 1/4 cup cheese.
- Add 1/4 pound roast beef to each tortilla.
- Cover beef with a lettuce leaf.
- Roll the tortillas tightly.
- Cover and refrigerate for 30 minutes.
- Cut in half or in 1 inch slices.
Makes 4 servings.
Pretzel Cookies
Pretzels add a special crunch to these loaded cookies. These are perfect for packing and taking to the beach for a snack. Children can help by cracking the eggs, adding the ingredients and rolling the cookies.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups mini pretzels, broken
1 1/2 cups sweetened shredded coconut
1 1/2 cups M & M’s
- Using a mixer, cream together the butter and sugars until light and fluffy, 3 to 5 minutes.
- Add the eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Gradually add the flour mixture to the butter mixture and cream until mixed completely.
- Stir in by hand the pretzels, coconut and M & M’s.
- Using a scoop or a 1/4 measuring cup, form into balls. These are large cookies.
- Place the balls onto the baking sheets 3 inches apart.
- Bake for 12 to 14 minutes or until golden brown.
- Remove the baking sheets to wire racks.
- Cool for 10 minutes. Then remove the cookies from the trays and return them to the racks to cool completely.
Makes 2 dozen large cookies.
