Our Family Dinner Book Club selection for the month of March is Charlotte’s Web by E.B. White. Here you’ll find a menu that can be prepared with the help of your children, and will hopefully be a fun and interactive activity for the whole family. Head over to Growing Book by Book for some talking points to get the conversation started. Then visit Enchanted Homeschooling Mom for a fun craft to decorate your dinner table. We invite you to share a picture from your dinner with us anytime during the month on our Family Dinner Book Club Facebook page.
The climax of Charlotte’s Web takes place at a fair so I made the focus of this dinner menu foods that would be typically found at a fair.
Charlotte’s Web Dinner Menu:
Baked Corn Dog Bites
Corn on the Cob – I like to cut the cobs into smaller wheels to make them easier to hold, and they’re cuter!
Wilbur’s Pig Slop Pasta
Raspberry Soda Pop -frozen raspberries, defrosted and mashed, mixed with sparkling water
Lemonade – freshly squeezed lemon juice, honey, and water in proportions to taste
Mini Hand Pies on a Stick
I am definitely not the first one to do this, but I think it is such a good idea that I just had to share. I don’t think I’ve ever gone to the fair and Not eaten a corn dog, even as an adult. Search Pinterest and you will find many variations on this recipe. Most kids love corn dogs, right? Hot dogs, a childhood favorite food, enrobed in sweet and fluffy cornbread, what’s not to enjoy? Homemade cornbread is pretty easy to make. Pour the cornbread batter into mini muffin pans, and then add a slice of hot dog to each and you’ve got yourself homemade corn dog bites in no time! Kids can help measure and mix the cornbread ingredients, as well as add the hot dog pieces to each mini muffin well. Serve with ketchup and mustard for dipping.
- 1 cup corn meal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1 large egg
- 1/3 cup unsalted butter, melted
- 2 tablespoons honey
- 5 hot dogs, sliced into 1/2 inch pieces
- 1 pound pasta (any shape. I like to use mixed mini pasta shapes)
- 2 small zucchini
- 1 small broccoli crown
- 2 medium carrots
- 1/2 head cauliflower
- 1 red bell pepper
- 1 tablespoon oil
- salt, to taste
- pepper, to taste
- 1 large lemon
- 1 ounce crumbled feta cheese
- pie dough
- fruit preserves
- Preheat oven to 400F
- In a large bowl, whisk together the corn meal, flour, baking powder, and salt.
- In a small bowl, whisk together the milk, egg, melted butter and honey.
- Mix the wet ingredients into the dry ingredients until just combined.
- Grease a mini-muffin pan, pour about 1 tablespoons of the cornbread mixture into each cup and press a piece of hot dog into each one.
- Bake until a wooden pick inserted in the middle comes out clean, about 12-15 minutes.
- Cook the pasta according to package directions, drain and return to the pot. Drizzle with a small amount of oil or butter.
- While the pasta is cooking, chop the vegetables into bite-sized pieces.
- Heat the oil in a large skillet over medium heat, add the vegetables, and sprinkle them with salt and pepper as desired.
- Cook the vegetables, stirring occasionally, until fork tender, about 5 minutes.
- Remove from the heat, squeeze the lemon juice over the vegetables.
- Add the vegetables to the pasta and toss to combine. Sprinkle with the cheese.
- Preheat oven to 400F
- Roll out the pie dough to 1/4 inch thick.
- Use the cookie cutters to cut out your favorite shapes. Make sure to cut out an even number of each shape as you will be using two pieces for each mini pie.
- Place one shape on a cookie sheet, and lay a popsicle stick in the center.
- Add a small dollop of fruit preserves and top with another piece of pie dough.
- Use a fork to crimp the edges, and bake until the pie dough is golden brown, about 20 minutes.