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 Crayons Trick or Treat By: Drew Daywalt Illustrated by: Oliver Jeffers
Ages: Pre-school through First Grade
The Crayons are at it again in this fun Halloween tale. They decide to go Trick or Treating, but have difficulty learning what to say when someone answers the door. No worries, they figure it out and Halloween is a success. This story is beyond cute and a lot of fun! Put this one on your holiday book list.
Tips for Reading:
- Before reading the story, discuss with the child what they should say to those who open their doors on Halloween night.
- After reading the story, ask the child to tell you some of the mistakes that the crayons made on trick or treat night.
- Why did the tan crayon keep saying the he was “naked”.
- After reading, ask the child to tell you the best thing to say when you go trick or treating.
Additional Books by Drew Daywalt:
- The Day the Crayons Quit
- The Day the Crayons Came Home
- The Crayons Go Back to School
- Love From the Crayons
- The Crayon’s Book of Feelings
Cooking Time:
Pumpkin Treats
This traditional recipe is perfect to use when making Halloween pumpkins. Children can help by measuring, adding ingredients, forming the pumpkins and adding the stems and leaves.
1/4 cup butter
1 bag of large marshmallows, about 40
6 cups Rice Krispies
Orange food coloring (combine red and yellow to make orange)
Mini Rolos or mini Peanut Butter Cups
Green M & M’s
Additional butter to put on hands while molding the pumpkins
- In a large pan, melt the butter over low heat.
- Add the marshmallows and stir until completely melted and combined.
- Remove from the heat. Add the food coloring to make the desired color. Mix well.
- Add the Rice Krispies and stir to coat all of the cereal.
- Coat both hands with additional butter and roll the cereal into small balls in the shape of pumpkins.
- Set on parchment paper.
- While the ball is still warm, gently press the Rolos or Peanut Butter Cups into the top of each pumpkin for the stem.
- Add a green M & M for the leaf.
- Allow to cool until firm.
Makes 10 to 12 servings.
Dirt Cups
These individual servings are a fun idea for a Halloween party and kids will love them. Children can help by adding the ingredients and putting on the Halloween candies.
Instant chocolate pudding mix, 3.4 ounce package
2 cups milk
Cool Whip, 8 ounce tub, thawed
Topping:
10 to 12 Oreo cookies, crushed
Halloween candy pumpkins and ghosts
- Using a medium bowl, add the milk.
- Sprinkle the pudding mix on top and whisk until well combined.
- Let sit for 5 minutes to thicken.
- Gently fold in the Cool Whip until well combined.
- Spoon into individual glasses or clear cups.
- Sprinkle the crushed Oreos on top of each pudding cup.
- Add 2 to 3 candy pumpkins and a ghost.
- Chill until ready to serve.
Makes 8 servings.
Ghost Pretzels
These sweet and salty treats are so easy to make. Children can help by dipping the pretzels and adding the eyes.
Small twist pretzels
White chocolate melting wafers
Small candy eyes
Black decorating gel, optional
- Melt the wafers in the microwave, 30 seconds at a time, stirring after each.
- Dip the pretzels into the melted chocolate and completely cover.
- Place on a baking sheet covered with parchment paper.
- Add the eyes immediately.
- Place in the refrigerator for 5 minutes, or until completely cooled.
- Cut out hole for mouth or add black decorating gel.
Make as many as you would like.
Monster Eyeballs
There are a couple of ways to make these fun snacks, and both are delicious. Children can help by unwrapping the Hugs, placing them onto the pretzels and adding the toppings.
Preheat oven to 200 degrees. Cover a baking sheet with parchment paper.
Waffle pretzels
Hershey Hugs
Red sanding sugar
M & M’s
Black decorating gel
Small candy eyeballs
- Lay the pretzels on the prepared baking sheet.
- Place a Hug on top of each pretzel.
- Place in the oven for 5 to 7 minutes. Watch carefully, they should be shiny and soft, but not melted.
- Remove from the oven and quickly sprinkle the red sugar on each.
- Place an M & M on top of each or put on the candy eyes.
- If using the M & M’s, add a small drop of gel on the center of the M & M.
- Place in the freezer for about an hour to set.
Make as many as you would like.
Monster Donuts
This treat is beyond simple and children will love them. Children can help by adding the fake teeth and M & M’s.
Glazed Doughnuts
M & M’s
White icing
Fake monster teeth
- Put the teeth into the center of each donut.
- Add M & M’s to form the eyes. Can use white icing to attach the M & M’s.
Make as many as you would like.
Frightening Fingers
These cookie fingers are a fun addition to celebrate Halloween. Children can help by measuring, adding ingredients, cracking the egg and decorating the cookies.
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
Red decorating gel
1/2 cup sliced almonds
- Using a mixer, cream together the butter and sugar.
- Add the egg, vanilla and almond extract. Combine completely.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Gradually add the dry ingredients to the butter mixture.
- Divide the dough into fourths.
- Cover and refrigerate for 30 minutes or until the dough is easy to handle.
- Roll pieces of dough into 1 inch balls. Shape each into a 3 inch by 1/2 inch finger.
- Using the flat tip of a table knife, make an indentation on one end of each to form a fingernail.
- Using the knife, make three slashes in the middle of each finger to form the knuckle.
- Place fingers on the prepared baking sheet, 2 inches apart.
- Bake at 325 degrees for 15 to 20 minutes or until lightly browned.
- Cool for 3 minutes.
- Squeeze a small amount of red gel on the nail bed.
- Press a sliced almond over the gel to form the nail. Allow the gel to ooze out around the nail.
- Remove the fingers to a wire rack to continue the cooling process.
Makes 5 dozen cookies.
