What's In Your Library Bag Wednesday?

     It's my favorite time of year!! It's fall AND Halloween time! I dress up every year with my kiddos. I haven't decided what I'm going to be this year yet, but I'm working on it....

In honor of Halloween and Fall, I have a few poems, I'd like to share.

An Eyeball in My Garden
By William Shakespeery

Oh dear, oh dear, oh double dear!
It simply cannot be!
Between my roses there's an eyeball
Staring up at me.

What do I do, what can i do?
An eyeball's in my garden.
Will it stink and shrink away,
Or will it sit and harden?

And what if Kitty brings it in?
It might attract the ants.
I guess I could just flip it out
Into my neighbor's plants.

Oh dear, oh dear, oh double dear!
Oh, things are not so fine.
I scooped it up and realized
That lonely eyeball's mine!



Come Closer, Closer...
By Shirley Anne Ramaley

So still, I'm waiting.
Come closer, my dear.
You don't see my web,
But I'm over here.

Do you feel afraid?
You've nothing to fear.
Keep flying this way
Until you are near.

Did you say your prayers?
Well, I'm praying, too.
But what you don't know is
I'm preying for you.

Come closer, closer....


Bedtime Story
By Susie Sawyer

"Please tell me the story," the little one said.
"All right," whispered Grandma, "but then, off to bed.
I lived my whole life in this house, as you know,
But someone else joined me a few months ago.
At first I heard voices and noises downstairs,
Then furniture moving, like tables and chairs.
I think there are four of them; two are quite small.
They roam about freely and pass through the hall.
When I am awake, they make scarcely a peep,
But they cause such a racket when I go to sleep!
I've asked them to leave, yet they don't seem to hear.
It's almost as if they can't see me, my dear.
So I have decided to just let them be;
I stay clear of them, and they stay clear of me.
Now, if you should happen to see one someday,
Do not be afraid and do not run away.
Just mind your own business and don't make a fuss.
They're harmless and not all that different from us.
Remember, my dear, Grandma loves you the most.
Now head off to bed. Be a good little ghost."

Book Trailer Monday...

     I saw an interview with this young lady on the Today show talking about what inspired her to write this book and I thought it was definitely one not to miss!

Book Trailer Monday...

Here's an intriguing YA selection...


The sequel Ashen Winter just came out...

From Our Recipe Box to Yours...

Fancy Mac & Cheese

Prep Time:

 20 Minutes

 

Cook Time:

 40 Minutes

 

Difficulty:

 Easy

 

Servings:

12

Print Recipe

Ingredients

• 16 ounces, weight White Button Or Cremini Mushrooms, Quartered
• Olive Oil, For Drizzling
• Kosher Salt And Black Pepper To Taste
• 8 slices Thick Cut Bacon
• 2 whole Yellow Onions, Peeled, Halved, And Thinly Sliced
• 5 Tablespoons Butter, Plus More For Buttering The Pan
• 1/2 cup Grated Parmesan Cheese
• 1/2 cup Grated Gruyere Cheese
• 1/2 cup Grated Fontina Cheese
• 4 ounces, weight Goat Cheese (chevre)
• 1-1/2 pound Macaroni
• 1/4 cup All-purpose Flour
• 2 cups Whole Milk
• 1/2 cup Half-and-half
• 2 whole Eggs, Beaten
• 4 ounces, weight Crumbled Gorgonzola Or Other Blue Cheese

Preparation Instructions

Preheat the oven to 425 degrees. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper. Roast them in the oven until deep golden brown, 20 to 25 minutes. Set aside.

Next, fry the bacon until chewy but not yet crisp. Chop the bacon into bite-size bits and set aside.

In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes. Set aside.

Grate the Parmesan, Gruyere, and fontina cheeses. Unwrap the goat cheese.

Cook the macaroni until just undercooked. Drain and set aside.

To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 minutes, or until thick and bubbly.

Next, add the half and half, 1 teaspoon of salt, plenty of black pepper, and stir to combine.

Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Add all the cheese in and stir them around to melt.

Add the cooked macaroni and stir to coat. Splash in a little milk or hot water as needed for thinning.

Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan generously.

Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the Gorgonzola, and half the bacon. Repeat the layers, ending with the bacon. Bake for 20 to 25 minutes, or until bubbly and hot. Delicious!

From Our Recipe Box to Yours...

    I have it on good authority that this cookie recipe is fabulous!!! Plus it is gluten free!! Seems strange to not add flour, but who cares as long as they taste amazing?!! Give em a try! I'm going to!

Flourless Peanut Butter Banana Chocolate Chip Cookies

Submitted by: BKATHERINEH 
 

Introduction

If there's anything better than the traditional chocolate-peanut butter combo, it's chocolate, peanut butter and banana! These egg-free and dairy-free cookies are dense, flavorful and easy to throw together in a pinch.

Minutes to Prepare: 15

Minutes to Cook: 12

Number of Servings: 24

Ingredients

1 cup peanut butter 
3/4 cup white sugar 
1 small-medium very ripe banana, mashed 
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 cup chocolate chips

Watch How This Expert Preps His BBQ.

 

Directions

1. Preheat oven to 350 degrees F. Mix everything except the chocolate chips in a food processor until well combined. Stir in chocolate chips.

2. Using moistened hands, form generous 1 tablespoon (use more if you want bigger cookies) dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

3. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

Serves: Makes about average sized 24 cookies (12 large cookies)

Preparation time: 15 minutes

Book Trailer Monday...

     Get your Halloween on with a Scary story!

From Our Recipe Box to Yours...

     Good Morning!! The recipe I am sharing today is a definite winner! It earned the seal of approval from my children AND library staff!! I pinned this one on Pinterest but the original recipe came from http://fabulesslyfrugal.com/baked-pumpkin-french-toast-recipe/#_a5y_p=1072336.

Baked Pumpkin French Toast

• 1 loaf French Bread
• 6 large eggs (Egg Coupons)
• 2 1/2 c milk
• 1 c pure pumpkin puree
• 3/4 c granulated sugar (Sugar Coupons)
• 2 Tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

*Streusel Topping:

• 1/2 c all-purpose flour (Flour Coupons)
• 1/2 c brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt (Salt Coupons)
• 1/2 c cold butter, cut into pieces (Butter Coupons)

Spray a 9 x 13 pan with cooking spray. Tear French bread into chunks, or cut into cubes, and place evenly in the pan.

In a large bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Push down pieces until they are all soaked and mostly covered. Cover pan with plastic wrap and store in the refrigerator for several hours or overnight.

*In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add cold butter pieces and cut into the dry mixture using a fork or pastry blender. Combine until the mixture resembles sand with pea-sized chunks. (Make sure the butter is really cold or you will have a hard time getting the right texture.) Cover and store mixture in the refrigerator.

When you’re ready to bake it, preheat oven to 350. Remove French toast from refrigerator and sprinkle the crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Serve warm with syrup or honey, if desired. Store leftovers in the refrigerator covered for up to a couple days.

*Want to loose the butter? Before cooking, just top it with brown sugar and cinnamon & nutmeg (or pumpkin pie spice). Try throwing on some chopped walnuts or pecans too!