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!
We’re Going on a Leaf Hunt By: Steve Metzger Illustrated by: Miki Sakamoto
Ages: Preschool through First Grade
This fun book is perfect for the season. The children in our story go through a number of barriers to find colorful leaves and even learn the names of the trees. Their journey comes to a halt quickly when they encounter a skunk along the way. Children will love chiming in on the verse as you read the book to them.
Tips for Reading:
- As you are reading the story, ask the child to repeat with you the rhyming verse.
- After reading, ask the child to tell you what time of year the story takes place.
- After reading, ask the child to tell you the names of some of the trees that the characters encountered.
- After reading, ask the child to tell you how the children felt when they saw the skunk and what did they do.
Additional Books:
- Leaves By: David Ezra Stein
- Fletcher and the Falling Leaves By: Julia Rawlinson Illustrated by: Tiphanie Beeke
- Goodbye Summer, Hello Autumn By: Kenard Pak
- Red Leaf, Yellow Leaf By: Lois Ehlert
Cooking Time:
Old Fashioned Chili
As the days cool down, the perfect comfort food is chili. This is a basic chili recipe and you can make it as spicy as you would like. Children can help by adding the ingredients and kitchen cleanup.
2 pounds ground chuck
2 cups diced green peppers, optional
1 1/2 cups diced onion
2 cans diced tomatoes (15 ounce cans)
15 ounce can tomato sauce
6 ounce can tomato paste
15 ounces tomato juice
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce can) mild chili beans
3 tablespoons chili powder
1 tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons cumin
1 tablespoon paprika
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon pepper
- In a large Dutch oven or pot, cook the meat, onion and peppers (optional) until the meat is no longer pink.
- Drain and add back to the pot.
- Add the chili powder, garlic powder, onion powder, cumin, paprika, sugar, salt and pepper. Cook for an additional 1 to 2 minutes, stirring continuously.
- Add the tomato sauce, diced tomatoes, tomato paste and tomato juice.
- Bring the mixture to a simmer over medium low heat and cook for 15 minutes.
- Add the drained kidney beans and the undrained chili beans.
- Cook for an additional 5 minutes over medium low heat.
- Remove from the heat and serve.
Makes 8 servings.
Mac and Cheese Grilled Cheese Sandwich
This may sound a little strange, but trust us, it is delicious! Panera restaurants are now serving this delicious sandwich and we have tried to copy it the best we can. This sandwich is perfect for children since most of them love macaroni and cheese and grilled cheese sandwiches. Children can help by adding the ingredients and building the sandwich.
Macaroni and Cheese
1 pound box medium pasta shells
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
6 slices white American cheese
8 ounces white cheddar cheese, extra-sharp, shredded
1 1/2 teaspoons Dijon mustard
1 teaspoon sea salt
- Prepare the pasta according to the instructions on the box. While the pasta is cooking, prepare the cheese sauce.
- In a saucepan melt the butter.
- Add the flour and whisk constantly for a minute.
- Slowly add the milk and whisk until it thickens over medium low heat.
- Remove from heat and add the the cheeses, mustard and salt.
- Stir until smooth and creamy. If the mixture is too thick, add additional milk and whisk.
- Add the pasta to the cheese sauce and mix completely.
Makes 6 servings.
Mac and Cheese Grilled Cheese Sandwich
1 tablespoon butter, softened
2 slices white cheddar cheese
2 slices bread (We used Panera white bread.)
1/3 cup Macaroni and Cheese (recipe above)
- Preheat a skillet to medium-low heat.
- Butter one side of a slice of bread.
- Place the bread, butter side down into the skillet.
- Place a slice of cheese onto the bread.
- Put the mac and cheese on the cheese slice.
- Add another slice of cheese.
- Butter the second slice of bread and place onto the sandwich with butter side up.
- Grill 5 to 6 minutes on each side until bread is lightly browned and the cheese is melted.
Makes 1 sandwich.
Caramel Apple Cupcakes
These jumbo cupcakes are fun and actually look like caramel apples. The recipe is easy because it begins with a cake mix. Children can help by adding the ingredients, cracking the eggs, chopping the apples, adding the caramel icing, sprinkling on the nuts and adding the stick.
Preheat oven to 350 degrees. Place large paper liners in 12 jumbo muffin cups.
1 package spice or carrot cake mix
2 cups peeled and chopped apples (we used honey crisp apples)
48 caramels
6 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
- Prepare the cake batter according to the package directions. Fold in the apples.
- Fill each muffin cup with batter, three fourths full.
- Bake at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean.
- Place cupcakes on a wire rack to cool for 10 minutes.
- Remove from the tins and return to the wire rack to complete the cooling process.
- In a saucepan, cook the caramels and milk over low heat until smooth.
- Spread over the cooled cupcakes.
- Sprinkle the top of each cupcake with pecans.
- Insert a popsicle stick into the center of each cupcake.
Makes 12 jumbo cupcakes.
