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Technology in the Classroom

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The use of technology in the classroom, both by students and teachers, is often evaluated and measured by administrators. However, I believe that the use of technology should be interwoven into everything we do in the classroom. The use of technology should not be seen as a separate class or specific tools and projects that are used during certain units. Technology should be infused in every learning opportunity. Just as teachers incorporate different instructional strategies and have students show their learning in different ways, so, too, should technology use be implemented in the classroom.

What are your thoughts?
Tweet me @barry_christine or leave a comment here!

School Choice

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Back in September, my school was one of several private schools across Illinois that rallied for School Choice.
School choice is once again gaining momentum in Illinois in a critical election year. Parents are pushing for tax credits, scholarships, or other assistance to send their children to their schools of choice.
We participated in a peaceful demonstration outside our school building. Many students, parents, and teachers rallied together downtown.
We have yet to see the fruits of our labor, but we are hopeful.

Check out the Archdiocese of Chicago blog for more information on School Choice. blog

Tweet me @barry_christine or leave me a comment here with your thoughts!

Cheesy Rice ‘N Beans

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Not really a winner…

Ingredients:

1 pkg. (16 oz.) Ground Turkey
2 cans  (10 oz. each) diced tomatoes and green chiles, undrained
1 can (15.5 oz.) red kidney beans, drained, rinsed
1 cup  instant white rice, uncooked
1/2 cup water
4   Monterey Jack Singles

Directions:

1. COOK and stir turkey in large nonstick skillet on medium heat until no longer pink; drain.

2. ADD tomatoes with their liquid, the beans, rice and water; mix well. Cover. Cook until liquid is absorbed, stirring occasionally.

3. TOP with Singles; cover. Let stand until Singles are melted.

Serves 4.

Adapted from here.

Blog Lovin’

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I am so thrilled to be a featured yummy find on Act Fast Chef’s blog!

She featured my Nutter Butter Frozen Peanut Butter Pie as one of her yummy finds of the week!

Thanks for the blog lovin’, Elizabeth!

Now go check out her blog because she has even more yummy looking recipes!

Act Fast Chef yff

Baked Pork Chops and Gravy

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A simple dinner idea–breaded pork chops

This dinner was fairly quick and easy. The ingredients were minimal and nothing too extravagant. Make this for dinner tonight!

Ingredients:

1 egg, beaten

2 tablespoons water

6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)

all-purpose flour (enough to coat the pork chops)

1 1/2 cups  Herb Seasoned Stuffing, crushed

1 can (10 1/2 ounces) Turkey Gravy

  • Beat the egg and water in a shallow dish with a fork. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.
  • Bake at 400°F. for 25 minutes or until the pork is cooked through.
  • Heat the gravy in a 1-quart saucepan over medium heat until it’s hot and bubbling.  Serve the gravy with the pork.
*Recipe was adapted from here

New posts coming soon

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I promise there will be new posts coming shortly. I’ve been busy unpacking and locating all my kitchen gadgets and setting up my internet connection.

Everything is all good now.

Posts to come this week include two dinner recipes!

Lemon Cake Pops

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cake

 

Photo Credit

Cake Pops! The newest trend.

I recently purchased a handy-dandy Cake Pop Maker from Babycakes. These suckers are hard to find! Kohl’s is always out of stock, but I was able to snag one from the manufacturer’s website. And, boy, was it worth my $35!

Here’s what the little machine looks like:

Photo Credit

So here’s how you make the balls! (ha, ha!)

I made vanilla cake pops dipped in a lemon frosting glaze. Delicious!

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup milk

Directions:

1. Combine flour, baking powder and salt. Set aside.

2. In a separate bowl, beat together butter and sugar until light and creamy. Beat in eggs and vanilla.

3. Alternately blend in flour mixture and milk into butter mixture, beginning and ending with the flour mixture.

4. Fill each cooking reservoir with bout 1 tablespoon of batter. (I just fill just to the top of the reservoir.)

5. Bake 4 minutes.

6. Cool and glaze.

Glaze Directions

I dipped the cake pops in a lemon frosting dip. You can dip them in pretty much anything. And then even roll them in sprinkles, nuts, or coconut, etc.

1 container (16 ounces) Lemon Frosting

1/2 cup semi-sweet vanilla chips

1. Mix the frosting and vanilla chips together in a pot on the stove.

2. Keep the heat on low and keep stirring until the chips are completely melted.

Some tips…

  • Dip the stick in the glaze and then put the ball on.
  • Put the pops in the freezer for 10 minutes.
  • Then dip them in the glaze/roll them in topping of your choosing.
  • Eat and enjoy!
  • If you don’t have your own cake pop maker, you can still make cake pops!
  • Bake a regular cake in a pan. Crumble the cake after it has a chance to cool. Dump in a 16 oz. frosting tub and mix it all together with your hands. Continue to glaze the same way!
Sorry there are no pictures of my own cake pops. Next time!
Enjoy!

 

 

 

 

 

 

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