Angry Birds Multiplication Game

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My kids love playing games. Once a week we review what we learned at our homeschool group, CC, by playing a game. This particular review game was a huge success. I loved seeing their excitement to answer the question first and take out an angry bird! Plus, what better way to have fun learning, than taking a favorite tablet/phone game and turning it into a learning tool? Yes, Please!

Here is the free downloadable, have a wonderful week!

Angry Birds multiplaction review game

Thanksgiving 2014

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The smell of homemade apple chips baking in the oven, the taste of mom’s pumpkin roll, the way Grampys’ fried turkey almost melts in your mouth, the family gathered around the table for Thanksgiving dinner, what makes Thanksgiving special to you? Traditions make any holiday gathering a lasting memory, and they can give a season more meaning. Instead of sitting around the Tv this year or spending the afternoon on your tablet, create a new tradition with the ones you love.  Continue reading

A Decision that Changed Everything

This is our first year homeschooling, and I’ll be honest it did not come as an easy decision. Growing up I attended a private school for the first six years and finished in a public school. My husband went to public school as well. When we became parents the thought of homeschooling never crossed our minds. This last school year Olivia, our oldest, was in second grade. David, our oldest son, was in Kindergarten. The first two days of school my son, David, was punched on the school bus. I was furious, as any concerned, loving mother would be. It was his first taste of school, his first week! I know kids argue, but physical bullying in KINDERGARTEN!?!  Continue reading

Hot Cross Bunnies

Here are some fun buns just in time for Easter! If your like me and love entertaining, these Hot Cross Bunnies are perfectly pleasing to the eye. Have some fun and enjoy!

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Bunny Bread:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader, or knead the dough by hand. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.

Bake at 375° for about 10 minutes or until golden brown.

Italian Lentil and Sausage Slow Cooker Stew

Recently, I started experimenting with my Crock Pot. I have had it for years, but never really tried using it for much other than pot roasts. Why I never used it, I really don’t know. I wish I had known then what I know now, the crock pot is a marvelous thing! It’s perfect for busy moms like me. If I need to, I can prepare it the night before, wake up put it all together in the pot and turn it on. I love that I don’t have to worry about having enough time to get all of my daily things done before I need to start cooking dinner. I can leave the house and come home to a delicious home cooked meal!

Last week I made an Italian Lentil and Sausage Slow Cooker Stew. I wasn’t sure how it would turn out. The ingredients all sounded good, but this was a combination I had never tried cooking before. Well let me just say, actions spoke loudly..my family devoured the whole stew! Thank goodness I made a side of noodles or we wouldn’t have had enough. Well here is the recipe, I hope you and your family will enjoy it as much as we did!

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Ingredients

2 tsp Olive Oil (EVOO)

1 clove (1 tsp) Garlic, minced

1 small Onion, chopped

1 cup dried shiitake mushroom, caps, sliced (I didn’t have shiitake, I used fresh Portobello)

1 cup dry Lentils, washed and picked over

2 bay leaves

3 cups cooked spinach (lightly salted), coarsely chopped (I sauteed the spinach in 1 tsp EVOO)

12 oz cooked Chicken Sausage (or sausage of choice), sliced into 1/2 inch thick slices

3 cups (fat -free) chicken broth

1/2 tsp salt (I like using sea salt)

1/4 tsp black pepper

Heat oil in medium skillet. Add garlic, onion and mushrooms; saute until onion i translucent, about 5 minutes.

Place vegetables in 3 to 4 quart slow cooker; add lentils, bay leaves, chicken sausage, broth, salt and pepper in order listed.

Cover Slow cooker and cook on low for 8 hrs; remove bay leaves and stir well before serving.

Serves 4

Oh and did I mention this is a weight watchers recipe (point value 8)? That’s right and believe me you would never know. This dish is delicious! Enjoy