Our Family Dinner Book Club selection for the month of June is Cook-a-Doodle-Doo! by Janet Stevens and Susuan Stevens Cummings. 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.
Cook-a-Doodle-Do is a story of a rooster who is tired of his day in and day out meals of chicken feed and longs for something more. Luckily, he had a famous Grandmother hen who wrote a cookbook! I love that this book takes us through the process of cooking something and explains different cooking tools and terms. Major Bonus! It has a recipe for Strawberry Shortcake on the final page so you can get into the kitchen and cook together. Since all the animals in this book are common farm animals (iguanas are totally found on farms!), I planned a barnyard feast to enjoy after reading this book. I bet Rooster would be happy to have this spread for dinner.
Get in the kitchen with your kids and make this dinner together. Of course you’re going to make the lovely strawberry shortcake together, but I say spend even more time together and make the full meal with one another. Give everyone a job and talk about what Iguana would think about the tools called for and the instructions in the recipes.
Barnyard Feast – Inspired by Cook a Doodle Do
Biscuits with Whipped Apple Butter
Corn on the Cob
Twice Baked Potatoes (recipe below!)
Shredded Brisket Sandwiches with BBQ Sauce
Fresh Watermelon Juice
Great Granny’s Magnificent Strawberry Shortcake (recipe in Cook a Doodle Do)
Now skip on over to visit Growing Book by Book for some fun conversation starters, and Enchanted Homeschooling Mom for a few table crafts!
- 8 small - medium russet potatoes
- 1/2 cup sour cream
- 1 cup grated cheddar cheese
- 1/4 cup diced chives
- 1/2 teaspoon salt
- cooked, chopped bacon, optional topping
- Preheat the oven to 400F.
- Use a fork to poke holes all over the potatoes. Place them on a baking sheet and bake until fork tender, about 20-30 minutes.
- Remove the potatoes from the oven, and when they're cool enough to handle, cut them in half lengthwise. Use a spoon to scoop the flesh into a bowl. Save half of the potato skins and discard the other half.
- Add the sour cream, cheese, chives, and salt to the potato flesh and mash it together until you get the consistency of mashed potatoes. You can also mash/mix it with an electric mixer.
- Spoon the potato mixture back into the 4 hollowed out potato skin halves, turn the oven to broil, and bake until the tops are beginning to turn golden brown, about 5 minutes. Top with chopped bacon if desired and serve.