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!
Tomorrow I’ll Be Kind By: Jessica Hische
Ages: Toddler through First Grade
This book has beautiful pictures, but more importantly, it has a great message. It is never too early to teach our children about the importance of kindness, patience, honesty, etc. This book does it all at this very important time in our history. This amazing book provides the opportunity to teach life long lessons. Read, enjoy and reflect!
Tips for Reading:
- As you are reading the book, ask the child to look at the pictures and tell you how the picture reflects the word being presented.
- After reading the book, discuss with the child the times that they have exhibited the actions displayed in the book.
- After reading the book, ask the child to pick one of the values presented and develop a plan to exhibit that behavior.
Additional Books:
- Cookies, Bite-Size Life Lessons By: Amy Krouse Rosenthal Illustrated by: Jane Dyer
- Tomorrow I’ll Be Brave By: Jessica Hische
- The Rainbow Fish By: Marcus Pfister
- Sugar Cookies, Sweet Little Lessons on Love By: Amy Krouse Rosenthal Illustrated by: Jane Dyer and Brooke Dyer
- Listening with My Heart: A story of kindness and self-compassion By: Gabi Garcia Illustrated by: Ying Hui Tan
Cooking Time:
We selected recipes for this book that are perfect for sharing.
Pizza Roll-Ups
Most children love pizza and these roll-ups are fun to make and great for sharing with friends and family. Children can help by mixing the ingredients, rolling and cutting the dough and kitchen cleanup.
Preheat oven to 375 degrees. Cover a baking sheet with parchment paper.
1/2 pound ground chuck
1 cup pizza or marinara sauce
1/2 cup shredded mozzarella cheese
2 tubes (8 ounces each) refrigerated crescent rolls
- In a skillet, cook the ground chuck until it is no longer pink. Drain to remove all grease.
- In a bowl, combine the ground chuck, sauce and cheese. Mix well.
- Unroll the crescent rolls into 8 rectangles. Pinch the seems together to seal.
- Place 3 tablespoons of the meat mixture along one long side of each rectangle.
- Roll up like a jelly-roll, starting with the long side with the meat.
- Cut each roll into 3 pieces.
- Place each roll seam side down on the lined baking sheet at least 2 inches apart.
- Bake at 375 degrees for 12 to 15 minutes or until golden brown.
Makes 2 dozen rolls.
Monkey Bread
This is such a fun recipe and absolutely delicious. Monkey Bread is great for breakfast or dessert and should be shared. Children can help by cutting the biscuits, shaking them in the bag and arranging them in the pan.
Preheat oven to 350 degrees. Generously grease a 12 inch fluted tube pan with non-stick cooking spray.
1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 ounces each) Pillsbury Grands Flaky Layers refrigerated Original biscuits
1/2 cup chopped walnuts, optional
1/2 cup raisins, optional
1/2 cup packed brown sugar
1/2 cup butter (1 stick), melted
- Using a 1 gallon plastic storage bag, place the sugar and cinnamon in the bag and mix.
- Separate the biscuit dough and cut each biscuit into 4 pieces.
- Place the biscuit pieces, a few at a time, into the bag of sugar and gently shake until all of the biscuits are coated.
- Arrange the biscuits in the greased pan, adding the walnuts and raisins throughout.
- Sprinkle any extra sugar mixture over the biscuits.
- In a small bowl, mix the brown sugar and melted butter.
- Pour the brown sugar mixture over the biscuit pieces.
- Bake for 35 to 45 minutes in a 350 degree oven or until golden brown and no longer doughy in the center.
- Remove from the oven and place on a wire rack to cool. Using a metal spatula or knife, loosen the biscuits from the edge of the pan.
- Allow the bread to cool for 5 minutes on the rack.
- Carefully, turn onto a serving plate. Replace any biscuit pieces and caramel from the pan.
- Serve warm.
Makes 12 servings.
