Katie's Kids Mission Statement

To elevate child development to a new level by leading the social and emotional growth and education of young children by providing a safe, welcoming home-like environment with a caring, educated, and professional staff that promotes partnerships between parents children and other early childhood professionals. 
Upcoming Events

October 23 - 11.3      Yankee Candle Fundraiser
November 3              All Yankee Candle forms due
November 4              Saturday Night Live at The Links
November 5              Turn your clocks back
November 6-11          Scholastic Book Fair
November 22             No School Day Program
November 23 & 24       Katie's Kids Closed 
December 3              Join us in walking in the 
                                  Christmas Parade  
November 15 & 16

Picture Day Schedule will be as follows:         

November 15
Infants and ALL SIBLINGS (any age children with siblings)
  • Any combination of siblings will have pictures on Wednesday, November 15  
  • Pictures will be taken separately and together w/sibling unless otherwise stated.
November 16
Tod/2's and Preschoolers

*If your child(ren) does not attend on their scheduled picture day, we will still take their picture on the day that they are here or you can bring them in on one of the days. 
SPIRIT WEEK October 30-November 3

MONDAY - Patriotic Day (red,white,blue)
TUESDAY - Orange & Black Day
WEDNESDAY - Pajama Day
THURSDAY - Silly Hair & Hat Day
FRIDAY - Sports Day

Yankee Candle Fundraiser
November 3 Orders Due 

Order online or turn in your form to the front desk.   No extra charge for tax, it's included in the price.

Katie's Kids receives 40% of all sales.  

November 4
Saturday Night Live
Katie's Kids @ The Links
5:00 -10:00 p.m.

Need a night off? Can't find a babysitter? Check out Saturday Night Live @ Katie's Kids! Saturday Night Live is a Saturday evening full of fun for children while families go out. Children can enjoy playing, having dinner with friends, and snuggling in for a movie.  

Meals to Go 
Tuesday Nights

Saturday, December 3
10 am 

Healthy Food Corner

Vegetarian Butternut Squash Chipotle Chili with Avocado

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1 ½ pounds or less), peeled and chopped into ½-inch cubes
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • ½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste)
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 1 small can (14 ounces) diced tomatoes, including the liquid**
  • 2 cups vegetable broth (or one 14-ounce can)
  • Salt to taste
  • 2 Avocados diced


  1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
  2. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you'd like.
  3. You'll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Add salt to taste.
  4. To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
  5. Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. 

*optional to put into a crockpot on high four hours