Archive for the ‘math ideas’ Category

Marshmallow Treats

Marshmallow Treats           Marshmallow squares      

1. Microwave for 2 minutes:

  • ¼ Cup Butter
  • 40 Large Marshmallows

2. Stir and add:

  • 5 cup Crispy Rice Cereal

3. Stir and pat it down in a buttered dish.

4. Let them cool, cut and serve.

5. Add M&M’s  (Each child counts 5 M&M’s to put on their piece.) and eat.

http://www.phonicsbyspelling.com/

Recipe for Chocolate Chip Cookies

Chocolate Chip CookiesHPIM1518

1.  Beat 2 eggs.

2.  Add and Mix:

  • 1 cup butter
  • 1 and  ½ cups brown sugar
  • 1 t. vanilla

3.  Add and Mix:

  • 2  and 1/4 cups flour
  • 1 t. soda
  • 1 t. salt.

4.  Add and Mix:

  • 100 or more chocolate chips
  • 100 or more M & M’s

5.  Drop by spoonfuls on a cookie sheet.

6. Bake at 375 for 8-10 minutes.

7. Eat and enjoy.

Enjoy making with children when you teach the CH or a review of digraph sounds.

Have the children help count, crack eggs, and measure.

Tortillas

Tortillas

Tortilla

Tortilla

  • 1 T.  Butter
  • 1 C.  Unbleached Flour
  • 1/2  t.  Salt
  • 1/2 t.  Baking Powder
  • 1/3 c.  Water
  • Mix with a fork and by hand just until it holds together.
  • Use wax paper on a tortilla press and press a ball of dough with the tortilla press.
  • Brown each side on a griddle or frying pan.
  • Serve with butter!

For more educational products and information visit www.phonicsbyspelling.com

Microwave Caramel Popcorn

POPCORNThis is a fun easy recipe to do with children.  This can be used when teaching:

  • the sounds — OR, AR, Short O, or P.
  • the word family -op.
  • farms, seeds, plants, or heat.  

Caramel Popcorn

1.  Melt in the microwave in a large glass bowl on high for 2 minutes:

  • 1 cube butter
  • 1 cup brown sugar
  • ¼ cup corn syrup
  • ½ tsp. salt

2.  Stir then microwave for 2 or 3 more minutes.

3.  Stir in ½ tsp. baking soda.

4.  Pour over 4-5 quarts of popped popcorn.

5.  Stir to mix then pour in a large brown paper grocery bag.

6.  Fold down the top then cook in the microwave for 2 minutes.

7.  Take out the bag then shake it and cook again for 1 ½ minutes.

8.   Pour out on a cookie sheet to cool.

9.  When cool break apart.

ENJOY!

Ranch Dressing- Simple and Tasty

Ranch Dressing

  •  1 tsp. dry parsley
  •  ½  tsp. garlic powder
  •  1 tsp. salt
  • 1 ½  tsp. instant minced onion
  •  1 tsp. pepper
  • pinch of oregano

Mix spices with 2 cups of buttermilk.  Then add 1½ – 2 cups of mayonnaise. Chill in the refrigerator for 30 min. (Will keep refrigerated for several weeks.)

For more educational products and information visit www.phonicsbyspelling.com

Strawberry Tart (Fun to make with the AR sound.)

       Strawberry Tart

Crust: (no shortening)  (can us gluten-free flour)

  • 1/3 c. whole wheat flour or unbleached flour
  • pinch of salt
  • 1 c. unbleached flour
  • 1/3 c. oil
  • 3 tbsp. milk or water

Mix flours and salt together. Mix milk and oil in a separate bowl. Add oil mixture to flour mixture and mix with a fork until mixed.  Mix as little as possible.  Roll out between wax paper. Take off wax paper on one side.  Line muffin cups, tart pans. custard cups or a pie pan with crust, then take off the wax paper.  Poke crust with a fork, then bake at 475 for 10-15 minutes.

Filling:

Wash and cut strawberries and fill pastry crust.

Cook:     

  • 1/2 cup sugar
  • 1  1/4 cups raspberry juice
  •  4 t. cornstarch

Mix cornstarch with 1/4 c. cold juice. Bring the rest of the juice and sugar to a boil. Stir in cornstarch mixture. Cook on low for about 2 minutes or until clear and starts to thicken.  Spoon over fruit making sure to cover all the fruit.

Optional Topping:

  • 1 c. whipping cream
  • 1 T. vanilla instant pudding
  • 2-4 T. powdered sugar
  • 1/4 t. vanilla

Whip cream in a glass or metal bowl.  When the whip cream forms soft peaks, add pudding, sugar and vanilla.  Whip just until mixed.  Serve on cooled tarts.

Upside-Down Cake

Upside-Down Cake (This can made in a cake pan or as muffins. You can use different canned fruit. It is so fun to make with kids.)

1.  Melt 1/4 cup of butter in a frying pan. (Cast Iron or one that can go in the oven.) (Step 1 and 2 can be done in the microwave.)

2.  Mix in 3/4 cup of brown sugar and take off the stove.

3.  Lay sliced canned pineapple on the brown sugar and butter.

4.  Mix in a bowl:

  • 1 cup flour
  • ½ T. baking powder

5.  Mix in another bowl:

  • ½ cup oil or butter
  • 3/4 cup sugar or brown sugar
  • 1 t. vanilla
  • 2 eggs

6.  Mix into egg mixture:  (Alternate)

  • Flour mixture
  • 6 T. milk

7.  Spoon batter on top of the pineapple in the frying pan. 

8.  Put the pan in the oven and bake at 350 for 30 min.

9.  Place a tray on top of the pan, then turn the cake upside down.  Can eat with Whipped Cream.

(A stable whipped cream is made by whipping 1 cup of whipping cream until it thickens.  Then add 1 T. of instant vanilla pudding, ½ t. of vanilla and 1 to 2 T. of powdered sugar.  Then whip a few seconds until thick. )

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