Some of you may know that I used to teach Language Arts. I am pretty sure I was born to teach it and I miss it terribly. I love going into classrooms and catching a few seconds of reading instruction. I love all of the posters in the rooms, the discussions, the adventures, the picking apart of each little element of the stories. In my travels I have found some excellent resource that I want to share with you.
Beanie Baby Strategies
This site is elementary based and uses Beanie Babies to teach word attack skills and reading comprehension skills. Posters have already been created.
Genres
This site provides genre posters, genre at a glace sheet, genre cards, genre graphs etc to use in the classroom.
Theme
This is the same site as the genre posters and it provides examples and descriptions of common literary themes. Be sure to scroll to the bottom of the page and click on the link that says "Click Here for Old Theme Posters"
Happy Teaching!
Wednesday, February 23, 2011
Sunday, February 13, 2011
Muddy Buddies
I am sure we have all made this recipe. Sometimes my posts may not be new ideas but just simply reminders of easy things you can make that are super yummy!
I made this in college and my roommates loved it. Since it is covered in powdered sugar they said it looked like crack. Then they tasted it and said that is was as addicting as crack sooooo we call it crack.
Anyway, I made this for Fly Boys flight. I made a huge mess but it tasted really good!
Oh this recipe is on the back of Chex cereal box and it is from Betty Crocker!
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
I made this in college and my roommates loved it. Since it is covered in powdered sugar they said it looked like crack. Then they tasted it and said that is was as addicting as crack sooooo we call it crack.
Anyway, I made this for Fly Boys flight. I made a huge mess but it tasted really good!
Oh this recipe is on the back of Chex cereal box and it is from Betty Crocker!
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1.Into large bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Garlic Cheese Rolls
So I have a few friends that have blogs...some are recipe blogs, some are personal blogs, some are DIY blogs. I enjoy reading all of them to see what is going on in other people's lives and to get yummy food and awesome home decor ideas. So one day I was reading one of these blogs and they mentioned Ana White (be careful if you click that link because it will be hours before you return to what you were doing before). Ana White is a furniture DIYer. She posts plans for awesome pieces including some Pottery Barn knock offs. The plans are FREE!!!
So I was on Ana White's web page for the 100th time one day and looked at her blog roll (BIG MISTAKE) and found oh so many more blogs that I love. (Stay tuned for projects from those blogs.) So then those blogs linked to other blogs and so on and so forth and somehow I found this little gem: Our Best Bites.
I wanted to eat and make all the recipes like right then but I grabbed ahold of myself and picked ONE to start with. So here it is and oh my where they yummy!
Garlic Cheese Rolls
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
Once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.
So I was on Ana White's web page for the 100th time one day and looked at her blog roll (BIG MISTAKE) and found oh so many more blogs that I love. (Stay tuned for projects from those blogs.) So then those blogs linked to other blogs and so on and so forth and somehow I found this little gem: Our Best Bites.
I wanted to eat and make all the recipes like right then but I grabbed ahold of myself and picked ONE to start with. So here it is and oh my where they yummy!
Garlic Cheese Rolls
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
Once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.
Friday, February 11, 2011
French Breakfast Puffs
These were easy to make. They came out light and fluffy. My camera is dead so I do not have a picture. The recipe is from one of my Taste of Home cookbooks.
1/3 cup shortening
1 cup sugar, divided
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup whole milk
1 teaspoon ground cinnamon
6 tablespoons butter, melted
In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.
Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Yield: 1 dozen.
1/3 cup shortening
1 cup sugar, divided
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup whole milk
1 teaspoon ground cinnamon
6 tablespoons butter, melted
In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk.
Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.
Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Yield: 1 dozen.
Wednesday, February 9, 2011
Tequila Lime Shrimp Quesadillas
I made up this recipe myself...go ME!!! I am trying to use up things we have in the house before we move on to the next place the Marine Corps moves us. On a side note, we have the perfect picture that we got for a wedding gift that was handed down to us by another Marine family. It says " HOME is where the Marine Corps moves you!" Soooo true!
I flipped open the quesadilla so you could see what I put inside.
1 can of corn, drained
1 can of beans, drained and rinsed ( I would normally use black beans but we had kidney beans so I used those)
1 lb of frozen, cooked, detailed shrimp; thawed
1/4 cup lime juice
1 shot of tequila
salt
pepper
Corn tortillas
Shredded cheese
salsa
sour cream
Thaw the shrimp by running water over it. Place shrimp in a bowl and season with salt and pepper to taste. Add lime juice and tequila, stir and marinade for 20 minutes. Pour shrimp and marinade into a skillet. Add corn and beans to the skillet. Cook over medium heat until heated through. Drain off juice. If you have a quesadilla maker (thank you Nicole) then heat it up; if not heat another skillet. Place one tortilla on the quesdilla maker (or skillet), top with cheese, shrimp mixture, cheese then a second tortilla. Heat for several minutes until cheese is melted. If using a skillet, flip the quesadilla to heat on each side. Remove quesadilla to a plate and top with sour cream and salsa. If you have guac add that too but we were out! Enjoy!!!
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