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!
When Spring Comes By: Kevin Henkes Illustrated by: Laura Dronzek
Ages: Preschool through First Grade
This beautiful book describes for children the lovely transition from winter to spring. It describes the changes from snow to blooming trees, the birth of baby birds and the growth of seeds into flowers. The illustrations are lovely and add so much to the text. Put this one on your spring reading list.
Tips for Reading:
- After reading the story, ask the child to tell you some of the signs of spring described in the book.
- After reading, review with the child the seasons of the year.
- After reading, do a spring activity such as planting flowers or vegetables.
Additional Books:
- If You Plant a Seed By: Kadir Nelson
- Goodbye Winter, Hello Spring By: Kenard Pak
- Up in the Garden and Down in the Dirt By: Kate Messner Illustrated by: Christopher Silas Neal
- Spring is Here By: Will Hillenbrand
- Lola Plants a Garden By: Anna McQuinn Illustrated by: Rosalind Beardshaw
Cooking Time:
Monster Energy Bites
These energy balls are perfect for a quick snack for kids. They are easy to make and children will love helping. They can measure, add the ingredients and help roll the dough into balls.
Line a cookie sheet with parchment paper.
1 1/2 cups old fashioned oats
1/2 cup peanut butter
1/3 cup honey
1/4 cup mini M & M’s
1/4 cup mini chocolate chips
1/2 teaspoon vanilla
- Using a medium sized bowl, add all of the ingredients.
- Stir until completely combined.
- Roll into 1 1/2 inch balls and place on a parchment lined cookie sheet.
- Refrigerate for 20 minutes to help them harden. (optional)
- Keep leftovers refrigerated
Makes 16 bites.
Mini Spaghetti Pies
This is such a fun way to enjoy spaghetti! Children can help by measuring, adding the ingredients, cracking the eggs and helping to fill the tins.
Grease a muffin tin (12 muffins) with non-stick cooking spray.
Mini Pie Crusts
6 ounces spaghetti
2 eggs
1/3 cup asiago cheese, shredded
2 tablespoon butter, softened
12 (1cup) tablespoons cottage cheese
Spaghetti Filling
1 pound ground chuck
2 tablespoon olive oil
1 can (14.5 ounces) diced tomatoes, drained
3 tablespoons tomato paste
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 garlic clove, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sugar
1/4 teaspoon paprika
1/4 teaspoon ground mustard
6 ounces mozzarella cheese
- Cook the pasta according to the instructions on the box. Drain and cut into smaller pieces to make it easier to fit into the tins.
- In a medium bowl, scramble the eggs.
- Add the pasta, asiago cheese and butter to the eggs and combine.
- Measure 1/4 cup of the mixture and place in each muffin tin. Press with your fingers to mold.
- Place 1 tablespoon of cottage cheese into each tin. Press the cottage cheese in the bottom of each tin with the spoon.
- Preheat oven to 350 degrees and make the spaghetti filling.
- In a medium skillet, add the olive oil and saute the onion, garlic and peppers. Cook for 3 minutes on medium heat.
- Add the meat and break into bite sized pieces.
- Add the Italian seasoning, salt, pepper, paprika and ground mustard.
- Cook until there is no pink. Drain and return to the skillet.
- Add the drained tomatoes, tomato paste and sugar. Mix until combined.
- Simmer for about 5 minutes on medium heat, stirring occasionally.
- Fill each of the spaghetti lined muffin tins with 1 1/2 to 2 tablespoons of the filling.
- Bake in a 350 degree oven for 20 minutes.
- Take out of the oven and sprinkle the top of each muffin with mozzarella cheese.
- Return to the oven for another 5 minutes.
- Remove from the oven and allow to cool for 5 minutes.
Makes 6 servings.
Lemon Crinkle Cookies
These delicious cookies are light and fluffy on the inside and crunchy on the outside and full of lemon flavor. The pastel colors look like springtime. Children can help by measuring and adding the ingredients, cracking the eggs, rolling the dough into balls and then into the powdered sugar.
1 cup butter, softened
2 cups sugar
4 large eggs
4 tablespoons fresh lemon juice
4 tablespoons lemon zest
4 teaspoons baking powder
4 1/2 cups flour
Food coloring such as pink, blue, yellow and purple
1/2 to 1 cup powdered sugar
- Using a mixer, cream the butter and sugar, 3 to 5 minutes.
- Add the eggs and mix until light and fluffy.
- Add the lemon juice and zest and combine.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry mixture to the butter mixture.
- Mix until combined.
- Separate the dough into 4 equal portions.
- Place in bowls and add a different color to each. Mix completely.
- Refrigerate dough for 2 hours.
- Preheat oven to 350 degrees.
- Using spoons, form dough into 1 1/2 inch balls.
- Roll each ball in the powdered sugar.
- Place on parchment lined baking sheets.
- Bake for 10 to 12 minutes at 350 degrees.
- Remove cookies from oven and place on racks to cool for 5 to 10 minutes.
- Remove the cookies and return them to the racks to complete the cooling process.
Makes 3 to 4 dozen.
