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7th Grade

This week in Life Skills - (November 20th- 24th)
Monday (20th) -  Pillow Construction
Tuesday (21st) - Pillow Construction
Wednesday (22nd) - No School
Thursday (23rd) - No School -Thanksgiving
Friday (24th) - No School
RECIPES WE MAKE

































































CHOCOLATE CHIP COOKIES






1 1/4 cups Flour

1/2 Teaspoon baking soda
1/2 teaspoon salt

1 egg

1/4 cup brown sugar

1/2 cup sugar

1 teaspoon vanilla

                              1/2 cup shortening

                              1 cup chocolate chips

  1. 1.Mix together the egg, brown sugar, granulated sugar, vanilla and shortening in a large bowl. Stir until smooth with a large spoon.

  2. 2.In a separate bowl sift together the flour, baking soda and salt.

  3. 3.A little at a time, add dry ingredients (baking soda, salt and flour) into the large bowl with the wet ingredients (egg. sugars, vanilla and shortening). Stir with a wooden spoon.

  4. 4.Add chocolate chips. stirring until mixed completely.

  5. 5.Remove dough from the bowl, wrap tightly and refrigerate up to one week or freeze up to one month. Dough can also be baked immediately.

  6. 6.To bake, unwrap dough and form into 24 1” balls.  Place cookies about 2” apart on an ungreased cookie sheet.

  7. 7.Bake at 350 degrees for 10-12 minutes.

  8. 8.Cool on a cooling rack for 5 minutes and serve.



                   PANCAKES



    1 egg               1 T. sugar

    1 c. milk            1 t. baking soda

    2 T. oil             1/2 t. baking powder

    1 c. flour            1/2 t/. salt


    Heat skillet to medium high heat.  In a large bowl, beat egg and stir in milk and oil. Add remaining ingredients, mix just until large lumps disappear. Batter will be lumpy. Lightly cover skillet with non-stick cooking spray. Pour batter onto skillet.  Bake until bubbles form and edges start to dry; turn and bake other side.  Makes 8 4” pancakes.

    * For smiley faces... take a spoon and dripped a smiley face onto the hot skillet.  Allow this to cook until you see the bubbles popping and the top looks a little dry. Next, cover the smiley face with more batter.  Cook just long enough for the batter to set so you can flip the pancake. 



    FRENCH TOAST



    2 eggs, slightly beaten             1/2 cup milk

    1 T. sugar                       2 T. butter

    1/2 t. salt                        6 slices of bread

    1/4 t. cinnamon, if desired


    Heat skillet to medium heat.  In a pie pan or shallow bowl, combine ingredients EXCEPT butter and bread; mix well. Melt part of the butter in the skillet.  Quickly dip bread in mixture, coating both sides. (For faster cooking do not allow bread o soak up mixture) Cook on each side until egg mixture has cooked dry or until golden brown. Makes 12 half slices of toast.


    SALSA

 

2-4 tomatoes (depending on type and size selected) diced
1/2 medium onion chopped finely
1 teaspoon cilantro
1/2 teaspoon minced garlic
peppers can also be added to taste

Combine all cut ingredients in a bowl. Serve with tortilla chips.



Other Recipes to make...

                                 SOFT PRETZELS


1 envelop dry active yeast                          1 t. salt

4 cups flour                                                  1 T. sugar

1 1/2 cups warm water                                1 egg


Dissolve yeast into the 1 1/2 cups of warm water. add sugar and salt.  Mix in flour. Knead until smooth.  Cut into small pieces.  Roll dough into desired shapes. Place pretzels on a lightly greased cookie sheet.  Brush with egg using a pastry brush and sprinkle with a pinch of coarse salt.  Bake at 425 degrees for 12-15 minutes.. Makes about 18 pretzels.




MICROWAVE FUDGE


1/2 cup butter or margarine

1 pound powdered sugar

1/2 cup cocoa

1/4 cup milk

1 teaspoon vanilla

1/4 cup nuts (optional)


Place margarine in a 2 quart bowl and heat on high power for 2 minutes. Remove from oven and add remaining ingredients except nuts. Stir until smooth. If nuts are desired, stir in.  Pour into an 8” X 8” square pan. Refrigerate until firm and cut into squares.



POPCORN BALLS

2 Bags Microwave popcorn
1/4 cup butter
1 bag marshmallows (10 oz.)

Microwave bags of popcorn and remove any unpopped kernals.  Melt butter and marshmallows in a LARGE bowl in  the microwave for 2 minutes.  Remove and stir.  Return mixture to the microwave for 2 additional minutes.  Add popped popcorn and quickly stir with a wooden spoon.  When popcorn is coated, butter hands and form into balls.


 CHOCOLATE COVERED CEREAL CLUSTERS

1 bag semi sweet chocolate chips
1 bag butterscotch chips
4-6 cups rice crispy cereal

Melt both bags of chips together in the microwave for 2 minutes.  Stir in the cereal and coat completely with the chocolate mixture.  Using a large spoon, drop clusterts onto a cookie sheet covered with wax paper. Allow to cool.

 MICROWAVE PINEAPPLE UPSIDE DOWN CAKE
1 box Jiffy cake mix
1 egg
1/2 cup pineapple juice or water
1 small can pineapples
1 small jar maraschino cherries
                                              3 Tablespoons butter
                                              3 - 4 Tablespoons brown sugar
Melt butter in the bottom of a donut shaped microwave safe pan for 30 seconds.  Add brown sugar and mix.  Arrange pineapples and cherry halves in the bottom of the pan.  Mix together cake mix, pineapple juice and egg.  Pour over top of pineapples and cherries.  Cook on full power in the microwave oven for  2 minutes.  Remove from microwave and allow to stand for 30 seconds.  Return to the microwave oven and cook 1-2 minutes or until dry.









HOW TO VIDEOS

KNOTTING

Knotting Thread for Handsewing


RUNNING STITCH

Running Stitch



BACKSTITCHING

Backstitching



TABLESETTING

Table setting