March 20

Tuition Increase Effective

March 27 - 31

School Age Spring Break

Sign up Now

March 28

Hearing and Vision Screening Rooms 5, 6, &7

March 1

Summer Camp Registration Begins

All children entering Kindergarten in the fall of 2023 please be mindful that Unit 5 has opened registration please contact your child's potential elementary for more details.

* Reminder Please fill out the parent survey on Band if you have not already.

Professional Development Day...

Thank you families for the time we had to team build and continue to further our education and training. The day was successful and fun. Teachers got time to work in their classrooms to improve the environment, work on portfolios and hang up things since the rooms have been painted.

We asked everyone how many years they have been at KK and how long they have been in the field of Early Childhood in total. Between both centers we had a total of 648.5 years of experience.

We had a training on interactions presented by Ms. Jess from the Bloom Community School. We also talked about love languages and how we can promote healthy communication amongst us. Another topic we hit on is what make Katie's Kids different. Our staff had some great input as to what they think makes us different, here is what they said:

"The Reggio Emilia Approach", "How that is implemented is unique", "How child development theory is also supported"

"We have good relationships with our leadership"

"Katie's Kids is a loving, caring environment"

"Working as a team"

"KK is a safe community and a loving space for EVERYONE"

"Work culture and respect for everyone"

"It feels like my home"

" Katie's Kids is different because we take care of the individual child's learning needs"

"Freedom for teachers/children to be human, make mistakes, try again and grow."

"The purpose of the school is based on what the children need and want in order to grow."

"The primary care giving and the relationships we build with the families we have some of the nicest families."

"Caring for staff like a family"

"We value relationships with not only kids but also amongst staff."

"Everyone is really nice, the kids are treated like human beings."

"We're like family"

"We work together more and show much respect."

"Andrea, Lindie and Johnny are the GOATs!"

"Curriculum, Age groups, Not cooperate, Increased support staff"

"Has the children's best interest", "Warm, welcoming environment", "Amazing facilities fir the kids and staff." " Staff is treated with respect and understanding." "Creates and supports moments to come together as a team."



Dolly Parton Imagination Library...

The Dolly Parton Imagination Library is now available in McLean County!

Children ages birth to 5 are eligible to receive a free book every month. In order to join the library, follow this link to apply.

If you would like more information about the Library, please refer to this article in The Pantagraph!

Young children need the same variety of nutrient-rich foods as older kids and adults, just in smaller quantities. As portions have gotten bigger, some parents and caregivers have developed a distorted view of the amount of food toddlers and preschoolers need. Feeding children becomes less frustrating and less complicated when adults know what kids need to grow well and be healthy.

Defining a Young Child's Serving Size

An appropriate serving size for children 2 to 3 years of age is about one-half an adult serving. This rule of thumb is based on serving sizes recommended by MyPlate, not portions served in many restaurants. The recommendations are a general guideline based on age and activity level.  So a serving of bread for a 2- to 3-year-old would be half of a slice.

Foods Young Children Need

Most 2- to 3-year-old children need to consume about 1,000 to 1,400 calories per day. Here's how to distribute those calories in a healthy eating plan:

• Grain Group: About 3 to 5 ounces of grains per day, preferably half of them whole grains. For example, that is one or two slices of bread plus one ounce ready-to-eat cereal and 1 cup cooked rice or pasta.
• Vegetable Group: 1 to 1½ cups raw or cooked vegetables per day. Like adults, young kids need variety of vegetables and include dark green, red and orange ones: mashed sweet potatoes, broccoli with low-fat dip or tomato sauce for pasta.
• Fruit Group: 1 to 1½ cups fresh, frozen, canned, or dried fruits per day. Limit fruit juice to 4 to 6 ounces per day. Emphasize whole fruits rather than juice. Kids love melon balls, mandarin oranges (fresh or canned in juice) and frozen berries.
• Milk Group: 2 to 2½ cups cups per day. Whole milk is recommended for children younger than 2. Older children can have lower-fat, calcium-rich choices such as fat-free or low-fat milk and soy milk, yogurt and cheese.
• Protein Group: 2 to 4 ounces total per day. Mix up protein foods with lean meats, poultry, seafood, eggs, soy products, cooked beans (black, pinto, kidney), unsalted nuts and nut butters.



What to Do About Snacks, Sweet Drinks and Desserts

Plan two to three small snacks at set times during the day to refuel small, active bodies. Choose foods from the  MyPlate food groups. Make small servings of sweet drinks and desserts "sometimes" foods. MyPlate recommends to limit sodium to 1,500 milligrams per day, saturated fat to 11-16 grams per day and added sugars to 25-35 grams per day for young children.

For more information about eating plans and serving sizes for preschoolers, visit ChooseMyPlate.gov.

Fruit Pizza Cookies...

Cookies-

2 3/4 cups of flour

1 tsp baking soda

1/2 tsp of salt

1/2 tsp cream of tartar

1 1/2 cups sugar

1 cup unsalted softened butter

1 egg yolk

1 egg

2 tsp of vanilla extract

Fresh Fruits of your choice for color

Cream Cheese Frosting-

5 Tbsp salted softened butter

8 oz. of cream cheese softened

2 cups powdered sugar

1/2 tsp vanilla extract

Instructions-

1. For the cookies: Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. 
3. Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, stop mixer and mix by hand to get flour at bottom if needed).
4. Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. 
5. Bake in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
6. Repeat until all of the dough has been used up. Once cookies are cool (and just before serving) frost cookies with cream cheese frosting and top with fresh fruit.
7. For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter then blend in cream cheese and mix until smooth. Add powdered sugar and vanilla and mix until light and fluffy.