Family Recipes – Grandma’s Fruit Cobbler – Rhubarb or Blackberry

When my father-in-law was growing up, he was surrounded by a large extended family. His genuinely strong sweet mother raised him to be a caring family man. She had a large family and they spent a lot of time with her sisters and brothers.  He remembers many visits to his Aunt Elsie’s home when he was a child. He visited and played with cousins while his mom (our “Grandma”) would visit with her brother and sister-in-law.

During the 1930’s and 1940’s, they grew food on their farm, including rhubarb. When they visited Aunt Elsie, she always tried to make a rhubarb cobbler for her nephew. Closer to home, his mom, my husband’s Grandma, made cobblers with rhubarb and other fruits that were available or in season. It was a special treat when they had fruit.

Grandma continued cooking and baking until she was near 90, and when she passed away at the age of 91, I began to hear more stories of the special memories Dad had of his times with his mom and aunt.  Loving rhubarb myself (my grandmother also grew rhubarb), I began making the rhubarb cobbler for the family reunion and other times of the year. I was blessed to know Grandma for 12 years, and she immediately loved me as one of her own. I learned many recipes from her, but more importantly how she lived so honestly and unselfishly.

This recipe for Rhubarb Cobbler can be used with any fruit, fresh or frozen. If using frozen fruit, let it thaw so your baking time is about the same and the fruit is completely cooked.

Baked until bubbly and golden brown! Ready to serve!

Grandma’s Fruit Cobbler – Rhubarb or other favorite fruit!


Rhubarb Cobbler – or Blackberry, Peach, Strawberry, Berry, or Apple

Chopped Rhubarb (3-5 cups) – or other favorite fruit

1 cup sugar or splenda-type baking sugar substitute

Pats of Butter (I use 2-3 tablespoons)

1 cup biscuit mix (like Bisquick)

1/2 cup milk (adjust to make thinner than biscuit dough)

Preheat oven to 350-375 degrees.  Mix rhubarb with sugar or sugar substitute (more or less to taste).  Let the mixture sit for 30-60 minutes. If fruit is frozen, let sit longer until fruit is not frozen and has created a little juice.  Place in casserole baking dish (sprayed with cooking spray) and cover with pats of butter. Mix biscuit mix and milk to make a crust batter and spoon on the top. Leave some space to allow juice butter to bubble up in the crust. Bake until crust is browned and rhubarb (fruit) is bubbly.



Blackberries ready to top and bake...

Blackberries ready to top and bake…

Top fruit with pats of butter...

Top fruit with pats of butter…

Top with dough made with biscuit mix and milk....

Top with dough made with biscuit mix and milk….

Baked until bubbly and golden brown! Ready to serve!

Baked until bubbly and golden brown! Ready to serve!

When rhubarb is back in season, I’ll update with photos of the actual rhubarb cobbler!


*Rhubarb can be hard to find, so you have to check with produce staff at grocery stores to see if they are getting any in. Check for the rhubarb to be crisp and not soft. The thinner stalks of rhubarb are usually the most tart. I like to use a combination of thick and thin stalks so the cobbler is not too tart for others. But if you like the very tart taste (I do!), you can decrease the sugar and add more rhubarb, especially thinner stalks.

*My grandmother used to make a rhubarb-strawberry cobbler, which combines the tart and sweet flavors. Just as berries can be mixed for a tasty cobbler, you can experiment with fruit mixtures you like.







Family Recipes – Mama’s Scalloped Tomatoes

One thing I have not had the time to do is create a family garden, other than a few porch containers where I have tried over the years to grow a few favorites. Mostly herbs like basil and sage were successful, but the tomatoes I have tried in various containers and methods, just haven’t cooperated with me.

I know I have not been good at the consistent watering, or how much to water. I like to blame crazy weather patterns that either steal the moisture (drought in the summers) or flood with unnecessary rain water (definitely this last year!). No matter how I water, there is either a drought or a flood on the tomatoes and other plants, so they don’t grow well or for long!

I love tomatoes and have always loved salads and dishes with tomatoes. As children, my sister and I used to help my father grow several vegetables in our family garden, including a few tomatoes. We grew up eating a variety of vegetables, and our mother has always been a great cook, and prepared vegetable dishes for every supper.

One of the only “casserole” type dishes that my father liked, and one that I still love today was the Scalloped Tomatoes that my mother made. This baked dish only had one main ingredient, the diced tomatoes, and the rest was seasoning and topping. This is the dish that I make now just for me (my husband’s not a fan of tomatoes), and I have enough leftovers for a couple of days. It’s a great lunch just on its own, or as a side dish for supper. And of course, it’s quick and easy!

When I had an abundance of tomatoes and squash, I realized that the squash would be a great addition, so I added equal parts of tomatoes and squash and prepared the same dish. It was better than I expected. I like squash casseroles, too, but this was a nice light dish with just the tomatoes, squash and seasonings and topping. Perfect without being too heavy.

Mama’s Scalloped Tomatoes

2 cans diced tomatoes ( or 3-4 freshly diced tomatoes)

2 slices of buttered toasted bread (or) 1 cup bread crumbs

1 small chopped onion

1/4/ cup sugar (or equivalent sweetener like Splenda)

2 Tbl. flour

Mix tomato, onion, flour and sugar.  Top with buttered bread (that has been cut into cubes) or bread crumbs.  Bake in 350 degree oven until hot and bubbly, about 20-25 minutes.

Important tips:

***The butter from the toasted bread adds a lot of the great flavor, so if you are using panko or other bread crumbs, I would suggest you add a little melted butter before topping the tomatoes.

***The amount of tomatoes (especially if using fresh) is flexible, up to you. Just remember to add the flour, and adjust accordingly if you have especially juicy tomatoes!  The flour helps to thicken the tomato juice and it’s pretty thin if you don’t add enough flour or thickener. Still tastes good, though!

***I had leftover garlic toast from the previous night, so I cubed up 2 pieces of garlic bread and used that to top the scalloped tomato mixture. Tasted fantastic!  I may start adding that regularly!

Family Recipe - Mama's Scalloped Tomatoes (with Squash)

Family Recipe – Mama’s Scalloped Tomatoes (with Squash)

For the Scalloped Tomatoes and Squash:

2 diced tomatoes (or 2 cans of diced tomatoes)

2 diced squash

1 small onion (chopped)

2 slices buttered toasted bread (or) bread crumbs

1/4 cup sugar or equivalent

2 Tbl. flour

Mix tomatoes, squash, onion, flour and sugar. Top as before with buttered toast (cubed pieces) or bread crumbs. Bake at 350 degrees until hot and bubbly, about 20-25 minutes.



Exciting Children’s Books and Christmas Gifts

As a new grandma, it is increasingly hard to not see a book I want to give to our new little grandson who will be celebrating his first Christmas this year!  He has been read to his whole young life, and is now a little less interested in chewing the books and looking at and touching the books more. He already has a good little library that his family has explored with him and he loves them!

Last Book Gift - for One Week before Christmas!

Last Book Gift – for One Week before Christmas!

Since his grandpa and I spend a lot of our time in book stores anyway, we have been gathering a small library of books to give to him sometime!  On pinterest and other great idea sites, there have been great ideas shared about ways to explore an advent calendar. There have been pop-up windows advent calendars around since I was a child, and there are lots of cute ideas using different themes and crafts.

As our pile of books grew, I remembered some ideas about using books for counting down the days of advent to Christmas.  Since we do not see our little one every single day, and alas, we did not have 25 books, I realized we had enough to start counting down the last 6 weeks till Christmas!

Countdown to Christmas Books – Weekly

1 – We started by gathering all the books we planned to give to our little grandson.  We laid them out with general topic books first, some texture books and animal books. Then we planned to give him a Babies Bible Story Book and Babies First Christmas storybook closer to Christmas.

4 Weeks til Crhistmas - Countdown Book Gift

4 Weeks til Christmas – Countdown Book Gift

2 – We thought he might want to practice some fine motor skills and how to open presents!  I wrapped very loosely each of the books with white, green and red tissue paper. Tissue makes a great crinkling noise and I made sure it was wrapped loosely enough that he could get a fingerhold on the paper.

3 – On the top of each package I printed out a Christmas Santa picture card with the weeks before Christmas.  Example:  “6 Weeks til Christmas”. I taped that loosely on top so he could rip that off easily.

3 Weeks til Christmas - Countdown gift

3 Weeks til Christmas – Countdown gift

4 – Starting 6 Weeks before Christmas, we gave him his first book gift when he came to visit that week. His mom had to help of course, but he loved the book right away!  He immediately tasted the book first to see if it was a good one, then he looked as the “story” was read to him, and he is even helping to turn the pages!

I think he will be ready for Christmas morning packages, but more importantly, he will know that he is loved, books are great, being read to is amazing, and his parents and grandparents love to hold him and read to him from books!  And one day, when he is ready, he will pick up those books and read them all by himself!

 2 Weeks til Christmas - Countdown Gift

2 Weeks til Christmas – Countdown Gift

Make this Christmas or Hannukah or Kwanzaa or Three Kings Day or New Years or any other celebration around the world more special for even the youngest ones by giving them the gift of love, peace and literacy!



Family Recipe – Sausage or Bacon Overnight Casserole

Time for the holidays!  And no time to spare!  Whether it is Christmas morning, a morning when you have guests to feed, or just a morning you want to relax and eat well, this is a great way to do the prep work the night before.

Throw a few items in a bowl, and let it sit overnight to absorb the milk and flavors, then pop in the oven the next morning.  Job done!  These are two versions of the overnight sausage casserole that has spread like wildfire over the last few years and is so simple to create and make yours!

I was first introduced to this sausage casserole when we travelled to visit good friends for the weekend. My best friend and I were talking for hours, and she browned the sausage and mixed the dish while we had a chance to visit.  The next morning, all she had to do was put it in the oven and we had more time to chat and catch up.

Baked until golden brown. Ready to serve!

Sausage Casserole.  Ready to serve!

For many years, my sister has spent part of her Christmas Eve preparing two versions of the casserole and brings them to bake at my parent’s home when we all gather Christmas morning. She doesn’t have to cook on Christmas morning, but she provides a wonderful feast for the whole family! And it’s pretty big family now!

These are our 2 different versions of the same dish, and it is easy to adapt to your own preferences and tastes.

Sausage Overnight Casserole  (serves up to 4 or 5)

5-6 slices of bread (white or wheat)diced into cubes

1 lb. ground sausage (I like sage flavored)

5-6 eggs

1 cup milk or cream (your preference)

1 Tbl. mustard

1-2 cups of shredded cheddar cheese

Salt and pepper to your taste (I usually add a sprinkle of pepper, but no salt)

Spray bottom of baking dish (9 x 13 or approximate) with cooking spray. Brown sausage and drain grease. In a bowl, mix eggs, milk, mustard, pepper.  Add cheese and bread cubes and stir gently to combine. Add slightly cooled sausage slowly and stir to mix. Pour into baking dish and cover with foil. Place in the fridge until the next morning.

Bowl with eggs, milk, mustard, bread and cheese

Bowl with eggs, milk, mustard, bread and cheese

Brown and drain sausage

Brown and drain sausage

Stir in sausage.

Stir in sausage and cover until the morning.


Before baking, let sit for about 15 to 20 minutes to bring to room temperature. Bake covered for about 20 minutes at 350 degrees.  Then uncover and bake another 10-15 minutes until top is nicely golden brown. Ready to serve!

Baked until golden brown. Ready to serve!

Baked until golden brown. Ready to serve!

This version is the one my sister makes with sausage or bacon! The bacon version is amazing!

Sausage (or Bacon) Casserole  (my sister’s recipe)

6-8 slices of bread (crusts removed)

2 lbs. sausage (or bacon)

6-7 eggs

salt and pepper

1 pint half/half

1 1/2 – 2 cups shredded cheese (cheddar or Mexican style flavor)

Spray bottom of 9 x 13 pan with cooking spray. Layer slices of bread in bottom of pan.  Brown and drain sausage and layer on top of the bread.  Mix eggs and half and half, with salt and pepper to taste, and pour over sausage and bread.  Sprinkle shredded cheese on top and place in refrigerator overnight.  Before baking the next morning, let sit for 15 minutes bringing to room temperature. Bake uncovered at 350 degrees for 45 minutes.

Tips:  For either version, adjust baking times depending on different amounts or ingredients. I sometimes only use 1/2 lb. of sausage or add extra cheese.



Hot Apple Cider

During family get togethers, one of the hardest things to do is make time to visit with family, and not be totally consumed with cooking and making sure the table is ready, food is ready on time, and everyone has something to drink.

I like to make sure everyone has something they like, so I found that most of our family loves hot apple cider.  Our son was born in the winter (on my birthday!), and our daughter was born a week before Christmas!  Two wonderful blessings!  Every year, for birthday parties or Thanksgiving and Christmas gatherings, I pulled out my crock pot, and had a great hot cider ready to serve and making the house smell amazing!

This hot cider recipe can be put on 2-3 hours before you have guests coming, or let it simmer all day!  There are other combinations out there, but this has been a staple for us to serve, and it is so relaxing on a cold winter’s day!

Hot Apple Cider

1 gallon apple cider

1 red apple

10-20 whole cloves

3 cinnamon sticks

Set the crock pot on high, and simmer the following ingredients for 2-3 hours, then on low for the rest of the day while serving guests.  Pour cider into crock pot, leaving enough room to place the apple. Place whole cloves in the apple, and add to the cider.  Place cinnamon sticks into the cider and heat.

Crock Pot Hot Apple Cider

Crock Pot Hot Apple Cider

After cooling completely, save any leftover cider in the fridge and you can heat a cup at a time for yourself the next day.


Family Recipe – Mama’s Hot Russian Tea


Our Mama was a nurse back in the day, met our Daddy when she was in nursing school, and then raised her two girls. This recipe was shared with her over 40 years ago, and it has become a go-to drink for our family. Rose was a fellow nurse and good friend for many years, and she shared this basic simple recipe for a hot delicious Russian tea.

I’m not sure where the name came from, and I think there are now many versions out there for an orange flavored spiced tea.  Most of the versions I have tried are all very good (I love most tea!), but this is the original one that started our family drinking and serving Russian Tea. It mixes 4 simple ingredients quickly without a lot of preparation.

Mama’s Hot Russian Tea

1 small jar of Original Orange Flavored Tang

1 small jar of powdered instant tea (with or without lemon flavor)

1 tsp. cinnamon

1 tsp. ground cloves

(2 cups of sugar if instant tea is not sweetened)

Mix all 4 ingredients.  Use 3 tsp. of mix with a cup of hot water.

Mama's Hot Russian Tea - Orange and Spice flavors

Mama’s Hot Russian Tea – Orange and Spice flavors


1 – Use alternate sweetener if you prefer (they weren’t available 40 years ago!)

2 – Equal amounts of Tang and Tea are used, so doubling the recipe is easy!

3 – We use each of the empty containers for tea and drink mix to store the Russian Tea mix, just dividing have the mix into each jar.

4 – My mama now also adds some lemon or orange flavored jello powder for extra flavor.

5 – Some recipes use fresh fruit when making a large quantity in a pot on the stove, for example, if you are having a party or get-together and need large amount of a hot beverage. Throw in some sliced lemons, oranges, or even pineapple for additional fresh flavor.  Great for a warm treat after trick-or-treating or a night of Christmas caroling!




Family Recipe – Dad’s Homemade Hearty Chili

Another family recipe that has been passed along from father to son is my husband’s chili!  He learned how to make his Dad’s chili and has been making it for our own family for the last 32 years!

This is another great recipe for cold weather or anytime you want a hearty chili that can be as spicy as you like!

When I’ve had a busy week, my husband is sweet enough to make his chili for us, and I add a pan of homemade biscuits to go along! This recipe makes enough for a family of 4-6, or enough for 3 meals for the 2 of us!

Dad’s Homemade Hearty Chili

2 pounds ground beef (browned and drained of grease)

1 medium onion diced

2 “Chili-o” or chili seasoning packets

1 can chili beans (hot and spicy)

2 cans tomato sauce

1 tsp. cayenne pepper

1 tsp. chili powder

Your favorite hot sauce (to add to taste)

Shredded cheddar cheese (add to the bowl)

Brown the ground beef in a large pan or soup pot.  Drain the grease and add the diced onion, the chili seasoning packets, the chili beans and the tomato sauce. Stir to mix well and cook on medium to combine for a couple of minutes. Add additional chili powder and cayenne pepper, stir and set the temp to low to simmer for about 45 minutes.

Dad's Chili simmering on the stove!

Dad’s Chili simmering on the stove!

While the chili is simmering, I prepare our biscuits so they will be hot and ready when the chili is done.

Dad stirring his chili!

Dad stirring his chili!

Serve up in bowls and add your own hot sauce if you like it very spicy, and feel free to sprinkle on some shredded cheese on the top! Hope you enjoy!

Dad's finished chili ready to garnish!

Dad’s finished chili ready to garnish!


Dad’s Chili topped with hot sauce and cheese!



Slow Cooker Chicken and Rice

Okay, I have to admit that I have my comfort foods, too, and sometimes they are healthy and sometimes they are indulgent. That’s what it means, I guess, remembering a time when there are no cares, no worries, no stress and only the wonderful smell of mac and cheese, or cinnamon and apples.

In the wintertime, when the weather was cold and we had few groceries on hand, we usually had no time to prepare a big meal when we got home from work!  I had some chicken breasts in the freezer and some rice on hand!  I found an old recipe using chicken and rice and a can of soup, which worked fine if I had the time.  So I adapted a little bit!

I took out the slow cooker in the morning, put the chicken in the pot with some chicken stock, and had the nice tender cooked chicken ready when I got home!  After a few years of perfecting our recipe for us, it is now one of those comfort foods I can fix that takes the stress out of supper. If you think chicken soup is good when you are sick, I think this works, too!


And the aroma in the house is pretty good too!

The basic recipe follows, but feel free to play around with spices you like. I have tried adding some smoky paprika or garlic to the recipe. Again, this “recipe” only has a few ingredients, so it is super simple! And pretty healthy as well!

Slow Cooker Chicken and Rice

………3-4 boneless skinless chicken breasts

………2 cups low sodium chicken broth

………Generous sprinkle of black pepper (I use about a tablespoon)

Place the chicken, broth and pepper in the crock pot or slow cooker and place on high for 4-6 hours.

Chicken, Chicken Stock, and lots of pepper!

Chicken, Chicken Stock, and lots of pepper!

After 3 hours, chicken is tender and starting to fall apart...

After 3 hours, chicken is tender and starting to fall apart…


20-30 minutes before dinner, add:

……….1 1/2 to 2 cups of instant brown rice (or white if you prefer)

Brown rice added to chicken and stock

Brown rice added to chicken and stock

Allow the rice to cook and absorb the chicken stock (you can use water for the liquid, but the flavor is much better using the chicken stock).

Stir and break apart the tender chicken before serving.

Finished Chicken and Rice....Add more pepper to taste!

Finished Chicken and Rice….Add more pepper to taste!

And it’s ready to serve with a vegetable side dish, like green beans or carrots, and your favorite bread. My husband likes his biscuits!

Great for a cool night!

Family Recipe – Grandmother’s Whipping Cream Pound Cake

When I was very young, we lived at the beach for a few months.  It sounded like a nice transfer for my father, who was working at a newspaper here in the mountains of western North Carolina. It was just the 3 of us then, me being the first child. My mother and I explored sandy beach life for a few months until we returned to the mountains.  My grandparents and other family were still in the mountains.  Now that I’m a grandparent, I understand how hard it must have been on my grandparents to be far away from a first grandchild.

My father’s mother would talk to me on the phone, and I’m sure she was missing and worried that I would not remember her since I had not seen her in several weeks and months.  When we talked, so the story goes, she would ask me the same question many times.  She would ask, “do you know me?”.

Nomi” was the name that came out of those phone conversations!  When I began calling her by name, it naturally translated from  “do you know me“!  Another special memory she left us was some of the recipes and foods she liked to prepare.

One of those special recipes was for a Whipping Cream Pound Cake.  Now, there are lots of recipes for pound cakes and whipping cream pound cakes.  These type of recipes have been handed down through families for generations.  Recently, we decided to gather some favorite and traditional family recipes and create a binder to share with the kids and grandkids. We focused on some of the traditional foods that our family has eaten especially at holiday times.

Whipping Cream Pound Cake - All that's left!

Whipping Cream Pound Cake – All that’s left!

I already shared my Mama’s Dressing Recipe for Thanksgiving, and this is the recipe that Nomi used to bake for every New Year’s Day dinner.  The recipe is in her words as she wrote it out for my husband.  He loves to bake!  After Nomi passed away in 2002, my husband took up the torch and now makes it for our family during the holidays. The batter can be placed in a typical cake pan or can be divided into small individual cake pans for holiday gifts!

Nomi’s Whipping Cream Pound Cake

(click on the recipe to see all her notes)

Nomi's recipe in her own handwriting!

Nomi’s recipe in her own handwriting!

Start in Cold Oven!!

6 eggs

1/2 lb. creamery butter (2 sticks) (room temp)

3 cups plain flour

3 cups sugar

1 Tblsp. lemon extract

1 Tblsp. vanilla extract

1/2 pt. Whipping Cream. Use as it is, do not whip!

“Cream butter and sugar real good.  Add eggs 1 at a time, and beat thoroughly after adding each egg.  Alternate flour and whipping cream.  Add lemon and vanilla.  Pour into greased and floured tube pan.  Bake 1 hour and twenty-five min. at 325 degrees.  Start in Cold Oven. (I lower top rack down to second place in my oven.)  This cake is Grover and my favorite Pound Cake.”

Creamed butter and sugar.....

Creamed butter and sugar…..

Adding flour - alternating with whipping cream....

After adding eggs, Add flour – alternating with whipping cream….

Stir until completely combined.....

Stir until completely combined…..

Alternating adding whipping cream and flour...

Alternating adding whipping cream and flour…

Add lemon and vanilla extracts, stir and pour into prepared pan.....

Add lemon and vanilla extracts, stir and pour into prepared pan…..

Buttered and floured tube pan....

Buttered and floured tube pan….

Whipping Cream batter into prepared tube pan...

Whipping Cream batter into prepared tube pan…

Place in cold oven to start...with a little extra for a gift......

Place in cold oven to start…with a little extra for a gift……

All that was left! Great crust on top!

All that was left! Great crust on top!

Tip:  My husband continues to stir the batter as Nomi did. You might use an electric mixer, but it’s just part of the tradition to stir the batter by hand.

And it was!  She made it for “Papaw” every year, and is still one of our family favorites.  The cake turns out very moist (not dry like some pound cakes), and has a wonderful crusty top when finished baking. I like that the best!

We have found that it sometimes takes about 15 minutes longer than she called for (at least for our oven).  She was using the same oven and process for many many years!




Storytimes for Babies and Young Children

As a follow-up to my post on Nurturing the Love of Reading in Children, I thought I would share some information about places to take the young ones to hear stories and have some together time with other children. It’s a nice outing and chance to get together with other moms, dads, grandparents, and other caregivers. You can take away some new ideas for ways to share books and stories with your little ones!

Most libraries have some form of storytime sessions for young children, and some include sessions for babies and toddlers.  Many also have activity times with time to create art and toys with other children.  You can check at your local libraries for the times and days when the children’s librarians or local guests come in to do storytelling times with the young ones.  They will also have schedules for guest visitors that come in to share something about their hobbies or jobs or topics like animals, music or dance.

The links in my post from 7-1-13 include the libraries in our area (Western North Carolina), along with the link to Libraries around the country.  You can search by state and county for the libraries close to you.  Those links go to the libraries online websites as well as addresses and phone numbers so you can get their schedules for storytimes and activities. To find libraries in your area, go to

Our Local Storytime schedules:

Buncombe County Area Libraries (multiple sites)

Mother Goose time (geared for babies up to about 18 months)

  •      West Asheville Branch – Mondays at 11:00
  •      North Asheville Branch – Tuesdays at 10:30
  •      Pack Main Branch – Tuesdays at 10:30
  •      Fairview Branch – Tuesdays at 11:00
  •      Black Mountain Branch – Tuesdays at 11:30
  •      Weaverville Branch – Wednesdays at 11:00
  •      Swannanoa Branch – Thursdays at 10:30
  •      Oakley Branch – Thursdays at 11:00

Toddler Time  (geared to 18 months up to 3 years)

  •     North Asheville Branch – Wednesdays at 10:30
  •     Skyland Branch – Wednesdays at 10:30
  •     Fairview Branch – Wednesdays at 11:00
  •     Oakley Branch – Wednesdays at 11:00
  •     West Asheville Branch – Wednesdays at 11:00
  •     Black Mountain Branch – Thursdays at 10:30
  •     Enka Branch – Thursdays at 10:30
  •     Pack Main Branch – Thursdays at 10:30
  •     Weaverville Branch – Thursdays at 11:00

Preschool Time  ( geared to the 3-5 year old group)

  •     Pack Main Branch – Mondays at 10:30
  •     Weaverville Branch – Tuesdays at 11:00
  •     Oakley Branch – Wednesdays at 10:00
  •     Black Mountain Branch – Wednesdays at 10:30
  •     Enka Branch – Wednesdays at 10:30
  •     Leicester Branch – Wednesdays at 10:30
  •     East Asheville – Wednesdays at 11:00
  •     North Asheville – Wednesdays at 11:00
  •     Fairview Branch – Thursdays at 10:30
  •     Skyland Branch – Thursdays at 10:30
  •     Swannanoa Branch – Thursdays at 11:00
  •     West Asheville Branch – Thursdays at 11:00
  •     East Asheville Branch – Saturdays at 11:00

The Enka-Candler Branch has a movement storytime for all ages on Mondays at 10:30, called Bounce’n Books.

Check with the local branches to make sure times are up-to-date.  Many more activities area held during the summer breaks, and there are additional groups for school-age groups. Check to see what is offered near you!

Here are some more local storytimes in our area:

Haywood County Libraries:

  •    Waynesville Branch – 11:00
  •    Tuesdays –  Ready 4 Learning
  •    Wednesdays – Family Storytime
  •    Thursdays – Movers and Shakers
  •    Canton Branch – Tuesdays 11:00 Family Storytime
  •    Canton Branch – Thursdays 10:00 Rompin’-Stompin’ Storytime

Henderson County Libraries:

  • Bouncing Babies (0-18 months)
  • Toddler Time (18 months – 3 years)
  • Play and Grow (birth – 2 years)
  • Preschool (3-5 years)
  • Family
  • 4 O’clock Club (K-5 grades)

Check websites or call for locations and times.

Even bookstores may have storytimes in your area.  Around here, the two locations for Barnes and Noble have storytimes on Mondays and Saturdays.  Check for times.

This is a great free resource you can take advantage of whenever you want!  You can go once or monthly or even weekly, depending on your busy schedule!