Most of us use Time For Kids in our classrooms but if you don't you can still access a ton of printables at http://www.timeforkids.com/ in the Teacher Resource section. I just printed a ton of sheets that review charts, graphs, maps, recipes and diagrams to use as review and UGH... TEST PREP!!! What I like about these are they are high interest, nonfiction, quick and easy to read and they have just a few questions with each activity.
To access the different activities go here! Look on the left hand side and choose your grade level under where is says "Worksheets". Scroll until you find what you need. Also in that column are links to some lovely graphic organizers!
Happy Teaching!
Monday, February 7, 2011
Wednesday, February 2, 2011
Chewy Chocolate Chip Cookies
Emily posted these on her blog. They are really good...soft, chewy and easy to make!!!
3/4 cup unsalted butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar or white vinegar (I used cider)
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semisweet chocolate chips (I used 1/2 cup white chocolate chips and 2 1/2 cups semisweet chocolate chips)
1. Preheat the oven to 375. Lightly grease (or line with parchment) two baking sheets.
2. In a medium-sized bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking sida. Stir in the flour and the chocolate chips.
3. Drop the dough by tablespoon onto the prepared baking sheets. Bake the cookies for 10 minutes, until they are just set; the centers may still look a bit underdone. Remove them from the oven, and transfer to a rack to cool.
3/4 cup unsalted butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon cider vinegar or white vinegar (I used cider)
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semisweet chocolate chips (I used 1/2 cup white chocolate chips and 2 1/2 cups semisweet chocolate chips)
1. Preheat the oven to 375. Lightly grease (or line with parchment) two baking sheets.
2. In a medium-sized bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking sida. Stir in the flour and the chocolate chips.
3. Drop the dough by tablespoon onto the prepared baking sheets. Bake the cookies for 10 minutes, until they are just set; the centers may still look a bit underdone. Remove them from the oven, and transfer to a rack to cool.
Apple Muffins
I am posting this recipe in search of some help. I made these muffins and they came out okay. They are more of a coffee cake than a nice moist muffin (which is what I was looking for). They were good but just did not hit the spot. Suggestions? Do you have any good recipes for apple muffins??? This recipe is from Family Circle.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon ( I used 2 tsp)
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/4 tablespoons milk
1/4 cup vegetable oil
1 cup diced peeled apple (I used an extra 1/2 cup)
1/2 cup walnuts, coarsely chopped ( I left out)
I topped my muffins with butter, cinnamon and sugar once they came out of the oven.
1. Heat oven to 375°F. Coat 12-cup muffin pan with cooking spray.
2. Mix flour, baking powder, cinnamon and salt in large bowl. Beat eggs and sugar in medium-size bowl. Beat in milk and oil.
3. Make well in flour mixture. Add egg mixture. Stir until flour mixture is moistened and batter comes together. Add apple and nuts. Spoon rounded 1/4 cup batter into each cup.
4. Bake in 375°F oven 20 minutes, until toothpick tests clean. Cool in pan on rack 5 minutes. Turn out to cool.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon ( I used 2 tsp)
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/4 tablespoons milk
1/4 cup vegetable oil
1 cup diced peeled apple (I used an extra 1/2 cup)
1/2 cup walnuts, coarsely chopped ( I left out)
I topped my muffins with butter, cinnamon and sugar once they came out of the oven.
1. Heat oven to 375°F. Coat 12-cup muffin pan with cooking spray.
2. Mix flour, baking powder, cinnamon and salt in large bowl. Beat eggs and sugar in medium-size bowl. Beat in milk and oil.
3. Make well in flour mixture. Add egg mixture. Stir until flour mixture is moistened and batter comes together. Add apple and nuts. Spoon rounded 1/4 cup batter into each cup.
4. Bake in 375°F oven 20 minutes, until toothpick tests clean. Cool in pan on rack 5 minutes. Turn out to cool.
Beer Bread
I love the Tastefully Simple Beer Bread but it is really expensive to buy so I looked up copycat recipes online, found one, made it and it was reallllly good!!! The recipe is from http://www.food.com/.
1/2 cup granulated sugar
12 ounces beer
2 tablespoons melted butter
(If you only have all purpose flour for every cup of all purpose flour add 1 1/2 tsp baking powder and 1/2 tsp salt.)
2. Mix all ingredients except melted butter together-stirring just until blended.
3. Pour into greased bread loaf pan.
4. Spread melted butter over the top of the bread during the last 10 minutes of baking.
5. Bake at 350°F for 1 hour.
3 cups self-rising flour
1/2 cup granulated sugar
12 ounces beer
2 tablespoons melted butter
(If you only have all purpose flour for every cup of all purpose flour add 1 1/2 tsp baking powder and 1/2 tsp salt.)
1. Preheat oven to 350°F.
2. Mix all ingredients except melted butter together-stirring just until blended.
3. Pour into greased bread loaf pan.
4. Spread melted butter over the top of the bread during the last 10 minutes of baking.
5. Bake at 350°F for 1 hour.
Potato and Ham Bake with Asparagus
This was easy to make and really good. I could not find light cream cheese with chives at the commissary so I just used regular and I tried to not eat a ton of the sauce! Fly Boy LOVED it!! The recipe is from Better Homes and Gardens.
1 lb. Yukon gold potatoes, sliced
1 8-oz. tub light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite-sized slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)
Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
1 lb. Yukon gold potatoes, sliced
1 8-oz. tub light cream cheese spread with chive and onion
3/4 cup milk
1/4 cup finely shredded Parmesan cheese
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
8 oz. cooked boneless ham, cut in bite-sized slices
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
Tarragon sprigs (optional)
Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
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