Each year, the first Sunday after Labor Day is the official day to celebrate Grandparent’s Day. There is nothing wrong with celebrating every day (as my mom would say) but this official day has the purpose of honoring grandparents,  giving grandparents an opportunity to show love for their grandchildren and helping children become aware of the strength, information and guidance older people can offer.  If your children do not have grandparents, there are many elderly people that have no family around that would love to be a foster grandparent!

Many books can be found about grandparents. A few of our favorite picture books are Grandpa’s Teeth, The Song and Dance Man, Grandpa, Grandpa and The Gifts of Being Grand.

A writing and literature activity that can be done at home or school is to read a book and then design your own story using the same theme. We read Grandpa, Grandpa in my multi-age classroom and then each child made there own page. We then put the pages together to make our own class book. At home these pages could be used as a gift for grandmas and grandpas.

Cover Design for Class Book

First Grade Writing

First Grade Illustration

Second Grade Page

Second Grade Writing

Second Grade Illustration

CATERPILLAR SANDWICH

Celebrating our one year old’s birthday we used the “spring” theme for decorations and food.  It was much more for family and friends, so we ordered a submarine sandwich and shaped into a caterpillar on a green tablecloth.   For the legs, speared pickles stuck out from the body and sliced green peppers made the antennae  and as you cam see green olives were used for the eyes!

BOWTIE PASTA RECIPE

“Butterfly Pasta”

12 ounces (340g) farfalle, (bowtie shaped pasta), uncooked
4 medium zucchini, cut into matchsticks
1 Tbsp (15mL) olive oil
2 cloves garlic, minced
1 cup (40g) basil leaves, coarsely chopped

Salt and Pepper, to taste
1 cup (115g) shredded lowfat mozzarella cheese*
1/4 cup (30g) Parmesan cheese*
Directions
Cook pasta in boiling water until tender. Drain pasta in a colander but reserve about 1 cup (240mL) of cooking water.
Slice zucchini lengthwise into slices about 1/4-inch (1cm) thick. Place several slices on top of each other and cut into little sticks, about 1 1/2 inches (4cm) by 1/4-inch (1cm) each. You should have about 4–6 cups (1–1.4L) of zucchini “matchsticks”.
Heat olive oil in a 12-inch (30cm) nonstick skillet and add garlic and zucchini pieces. Cook over medium heat until the zucchini pieces are tender and light brown in color. Add about half of the basil and stir for a minute or two. Add salt and pepper. Pour the cooked pasta into the skillet and stir so that the juices coat the noodles. If the mixture seems dry, add some of the reserved cooking water. Finally, add the rest of the basil and the shredded mozzarella, and stir once more. Top with Parmesan cheese.

Butterfly Pasta Recipe #2

Cold Pasta Salad

Ingredients:
1 package farfalle (bowtie) pasta

3 Tbs. extra virgin olive oil

3 Tbs. chopped garlic

1 sweet onion – coarsely chopped

2 Tbs. Italian seasoning

1/2 Tbs. fresh ground black pepper

1 14.5-oz. can basil, garlic & oregano diced tomatoes – lightly drained of juice

1 14.5-oz. can diced golden roma tomatoes – lightly drained of juice

1 5-oz. jar pine nuts 
1 can quartered artichoke hearts – thoroughly drained and coarsely chopped

3 Tbs. balsamic vinegar 
salt to taste
Prep. time: 30 minutes

Yield: 10 side-dish servings

Boil farfalle to al dente texture. While boiling farfalle, sauté garlic, sweet onion, olive oil, black pepper, and
Italian seasoning over medium heat in a large sauce pan. Stir frequently until garlic is slightly browned
and onions are just starting to become caramalized (clear). Then add both cans of tomatoes,
reduce heat a little, and allow to simmer over medium-low heat, stirring frequently.
After farfalle is done cooking, drain and shock (run cold water over pasta, then drain again).
Mix all remaining ingredients, farfalle, and sauteed mixture in large mixing bowl. Salt to taste. Chill.

This is a simple version and easy for children to make!  I have done this using my favorite sugar cookie recipe instead of the store bought and it was wonderful.

Stained Glass Easter Cookies

 Cut cookies from a tube of refrigerated sugar cookie dough and roll out slightly. With a butter knife, have children cut the shape of a cross out of the middle of the cookie. Place on a cookie sheet and fill the cutout with any type of finely crushed clear hard candy (i.e. butterscotch, root beer etc.) and bake. The results really do look like stained glass!

Resurrection Bread

Ingredients: 1 can of crescent rolls

                     Large Marshmallows

Let the children spread a portion of the bread dough around a marshmallow. Follow the cans directions for baking.

Discuss with the children that the dough symbolizes the tomb where Jesus was laid. The marshmallow represents Jesus. When the dough is baked the marshmallow will vanish. When your child cuts open the bread they will see an empty tomb. Let’s celebrate that He has risen!

Note: You can dip the marshmallow in butter and cinnamon before placing in dough.

This activity takes some preparation and thought but is well worth it to teach the Easter Story to children….and yummy too!

EASTER STORY COOKIES:

 Make the evening before Easter…

1c. Whole Pecans

1 tsp. Vinegar

1c. Sugar

Zipper Baggie

3 Egg Whites

Tape

Wooden Spoon

Pinch Salt

Bible

Preheat oven to 300° (This is important– Do it now!)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. (John 19:1-3.)

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. (John 19:28-30.)

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. (John 10:10-11.)

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. (Luke 23:27.)

So far the ingredients are not appetizing.

Add 1c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. (Ps. 34:8 and John 3:16.)

 Beat with a mixer for 12-15 minutes until stiff peaks are formed. Explain that the white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. (Isa. 1:18 and John 3:1-3.)

Fold in broken nuts.

Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. (Matt. 27:57-60.)

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. (Matt. 27:65-66.) GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. (John 16:20 and 22.)

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty. (Matt. 28:1-9.)

How to make egg nests which can be used with jelly beans for Easter Egg Nests or with speckled eggs for any spring time event.

Ingredients:

3 cups       Chow mein noodles
1 cup          Sweetened flaked (or shredded) coconut
¼ cup       Butter
3 cups        Miniature marshmallows
1 tsp           Vanilla extract
½ cup       Small jelly beans (or whatever eggs you choose to use)

You will need:
A large bowl
A medium saucepan
A wooden spoon
Cookie sheets lined with
parchment paper
Directions:

Place noodles and coconut in a large bowl.

Adult:   Carefully melt butter in a saucepan over medium heat and stir constantly with a wooden spoon to keep it from burning. When butter is completely melted, add marshmallows and stir until smooth.

Remove from heat and mix in vanilla extract.
Quickly pour mixture over noodles and coconut, stirring until well coated.
Slightly butter your fingers, then remove small portions of noodle mixture and drop them onto cookie sheets.
Make an indent in the center of each portion with your thumb and index finger, then quickly fill it with jelly beans.
Makes about 30

Have you ever wondered what to do with those old crayons?  One idea is to melt them all up into a super sized crayon.  We tried this a while ago and my four year old keeps asking to do it again!

What I learned: Do not use a favorite pan, you can spray pan or use foil lining.  You can also buy any shaped tins you would like to match a theme.  Wouldn’t it be fun to use flower shaped crayons at a spring themed party or Easter?

Here they are cooling down.

All you need:

OLD non-stick muffin pans

crayons

What to do:
Preheat your oven to 250

Peel the paper off the crayons

Break up crayons and place in muffin tins, this is the favorite part, mixina all different colors!

Place the muffin tins in the oven until the crayons melt

Let the new crayons cool

Remove the crayons and color away!

They are super fun to use on large paper.

A yummy and fun to make treat any time of year.  We especially like them at our house in the summer to cool down!

Ingredients:

8 medium bananas, peeled
8 wooden popsicle sticks
32 ounces semisweet chocolate, chopped or chips
4 tablespoons unsalted butter

Decorations for dipping the banana:   granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut, chopped chocolate or candy bars.

For holidays use the color sprinkles of the holiday. For example, green or red sprinkles.

Directions:

Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze one hour.

These were done by a five and seven year old.  They cut the banana with a butter knife and prepared bananas for freezing.

Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.

Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.

Once frozen, store the bananas in an airtight container.

TIP: When having little ones over we cut the banana in half making two chocolate covered bananas out of one.  It is also much easier for the children to help make and decorate.

Both of my children have this fond memory of their grandma and grandpa giving them rock candy.  So, we are attempting to make this week and I found an easy step by step guide on About.com.  It looks like you need to plan a week and can make into a learning experience. I always love science when it involves sugar.

Wish us sweet and sticky luck!

http://candy.about.com/od/phototutorials/ss/sbs_rock_candy.htm

A creative way to journal and/or sketch for any age child is to go on a hunt in your own yard or neighborhood!  Bring a pad of paper, we keep a spiral notebook for each kiddo in the kitchen that is easy to grab . Get on your walking shoes and just observe and listen. Have each child choose one thing to draw or write about.  On this day we found a lizard (or something like that) in a bush right outside out front door. What a lucky day!

Organizing tip: You can tape or tie a string to the pencil and to the end of the notebook.

                          I keep two holders/cans on the counter, one for me and for the children.

                             This way my favorite pens or permanent markers will not get lost or used.

Here is our new little lizard friend!