Ant Bug “What kind of key doesn’t open any doors?”
Ant Bug “A Turkey.”
Ha ha ha (thanks to the morning news at the Ant Bug’s school today).
Thanksgiving has really crept up on me. I have to admit that I dropped the ball on this one and neglected to check out any Thanksgiving books from the library. Yikes, shame on me. And other than our Family Home Evening lessons on Gratitude we haven’t done any Thanksgiving related activities. Luckily, I still have a few days to get in some turkey time. Here are my favorite Thanksgiving links and ideas for 2010:
Pinecone Turkeys from A Pumpkin and a Princess
Thanksgiving Literacy Fun, here and here at Pre-K Pages (thanks to The Activity Mom for the link)
Lots of Thanksgiving game ideas at Prepared NOT Scared
Tot School Turkeys at Little Page Turners
Favorite Thanksgiving Crafts at No Time for Flashcards
What are you thankful for? picture and frame at No Time for Flashcards
This is the song I will be teaching to six little 3-year-olds at our Thanksgiving party on Tuesday. (Thanks to the Ant Bug for teaching it to me)
Sing to the tune of “Are You Sleeping?”
Let’s give thanks.
Family at the table.
Thanksgiving is great.
(and add a gobble, gobble for fun)
Sunday evening I had a craving for something pumpkin-ish and sweet. My willing husband obliged me by making Pumpkin Bars. Delicious, and I wanted to eat the whole pan (pumpkin is healthy-right?!). Ours turned out more like cake instead of bars, so we ate it with a fork. I had to share the recipe, because they are really yummy!
Pumpkin Bars (from Better Homes and Gardens New Cook Book)
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
4 beaten eggs
1 16-ounce can pumpkin
1 cup cooking oil
*Cream Cheese Frosting
In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves. Stir in the eggs, pumpkin, and oil till combined. Spread batter in an ungreased 15x10x1-inch baking pan.
Bakin in a 350 degree oven 25-30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack. Spread with Cream cheese Frosting; cut into bars. Makes 48 bars.
*Cream Cheese Frosting
Beat together 3-ounces cream cheese, softened; 1/4 cup butter or margarine, softened; and 1 tsp vanilla till light and fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Gradually beat in 1 1/2 to 1 3/4 cups additional powdered sugar to reach spreading consistency.