Ruth Anne Benziger's Blog, page 34

Education at Home: COVID-19-Social Distancing; Resources to Help Make Your Transition A Little Easier

In light of schools being closed, I wanted to share some resources and helpful places for you to go to aid in your child’s learning.

I know how challenging transitioning from having my children in public school, to keeping them home and taking on the role of educator is. There are transitional challenges that are faced. You are changing routine, learning style, environment, social life, and more.

Believe me, it takes A LOT of patience. Unlike you, I researched for MONTHS to prepare myself before I made this decision. So, I was able to have time to get ready. I know that a lot of you are scrambling and unsure of where to start.

HOMESCHOOLING IS NOT THE SAME AS AT HOME EDUCATION.

Let me say that Homeschooling is VERY different from the situation is, but I know some of these resources can help.

Let me first start by sharing a few YOUTUBE channels that will help you. Now, keep in mind these are for homeschooling parents who have made the decision to keep their kids home for mulitple reasons. You won’t agree with ALL of their suggestions or recommendations.

My advice: Take what you need and leave the rest.

What I’ve learned about homeschooling is that YOU are in charge of your child’s education. You are the person they will go to in order to learn. There are so many amazing places that you can go to get help. So, please don’t fret.

I’m sure that your schools are providing online work, worksheets, and other resources. However, I encourage you to look in as many places as possible. Our children are sponges and they learn all the time. So, make sure your children are learning from you.

You can even plop them on the couch with an iPad and they will play game, watch videos, and do activities on the electronic devices already in their hands nearly 24/7. Don’t fret, I’m here to try and help.

Now, I should say that I AM NOT AN EDUCATOR. I do not have a degree in teaching. I do have a Bachelor’s degree and I am an educated person, but they are NOT the same thing.

DISCLAIMER: I respect teachers and their profession. These resources are things that helped me in the transition to being a homeschool parent.

I hope they help you in your transition for ideas. Now, don’t go out and buy a bunch of things. There are MANY MANY MANY free resources.

YouTube Channels



The FallCo Family

Serena has been a homeschool mom for years and has created her own curriculum. There are MANY resources on her site that will help you in finding ideas on how to teach each subject. I really enjoy her journey and she’s been homeschooling her children since they were in pre-school.

Heather Torres

Heather is a homeschool mom with many videos on resources, curriculum, and lifestyle tips on how to homeschool. There are different ideas that will help you on teaching your child at home including routines, fitness, diet, and more.

My Busy Bees and Me

Erica is an army wife and homeschool mom who posts videos on her life with her children. This is another great resource on learning at home in all different kinds of ways. They giggle a lot and it’s so cute to watch. I’ve learned a lot from her. She also shows the bad days and how hard it can be at time.

Grace and Grit

Ashley is a homeschool mom of four. She is a really good source. She just posted a video that is really going to help all of you out there. This will help you get started. Ashley is one of my favorite people to watch to get some idea on what you can do. Her videos are long but she really does have great advice. I hope this helps you.

Homeschool Pop

Homeschool Pop posts videos for elementary students. My kids LOVE these videos and they are fun and informational. Some schools use this channel to supplement their learning. I highly recommend them.

Angela Braniff

Angela is a mom of 7 and home schools 5 of them. There is some really good advice that comes form her. She has children of all different backgrounds as she’s adopted some of them. They are a big family and she juggles really good.

Homeschool On

Canadian homeschool mom who keeps it real. She’s amazing at her videos. These will help you if you are in Canada. They have some differences in their approach to education.

Curriculum Websites



Easy Peasy All-in-one Homeschool

Their site: https://allinonehomeschool.com/

Easy Peasy is an ALL FREE curriculum site for grades K-12.

123Homeschool4me

Their site: https://www.123homeschool4me.com/

You can find free worksheets and resources for children k-8th grade.

Khan Academy

Their site: https://www.khanacademy.org/

Khan Academy is a personalized learning platform for children.

Apps



Duolingo-



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You can use the free version for kids to learn different languages

ABC MOUSE

I’ve heard there is a FREE membership quote going around. However, I went onto their website and the free trial has been expired. Too many people signed up. But they are now offering a free month when you sign up.

NETFLIX



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There are several documentaries that you can use to teach your children in science, social studies, and such. So, I would take advantage of those. However, I would recommend, depending on age, to watch it with them and to ask if they have questions. Make it interactive.

NASA



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My son loves space and this comes in handy a lot. There are tons of features such as NASA TV, photos, videos, feature stories, current missions, ISS (international space station), ect. It’s really cool.

There are TONS of apps that will help you. Find something they are interested in.

Educational Sites



National Geographic Kids



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Click on their site here! https://kids.nationalgeographic.com/

National Geographic



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Click on their site here! https://www.nationalgeographic.com/

British Museum, London-Virtual Tour



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Site: https://www.britishmuseum.org/

National Gallery of Art, Washington DC-ONLINE EXHIBITS



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Two online exibits

Fashioning a Nation: HereVermeer and the Masters of Genre Painting: Here



Musée d’Orsay, Paris



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Virtual walk through: Here

ZOOs with LIVE STREAMS



Sandiego Zoo



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Cams

The Houston Zoo



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Cams

Kansas City Zoo



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Cams

Chattanooga Zoo



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Cams

Smithsonian’s National Zoo



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Cams

El Paso Zoo

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Cams

For the sake of this post being too long, if you have internet, you can find loads of things that will help you.

If you have any questions or need some advice, please don’t hesitate to ask in the comments. I will get back to you and try to help you to the best of my ability. It’s not easy and it is going to have some bumps. But it is possible and there are ways.

Also, emotionally and physically this is going to be draining. I understand and I hope I can be a comfort and a help to you.

I really hope that this helps you. Please let me know if you’d like any other resources. I’ll see if I can find what you are looking for or find someone who can point you in the right direction.

Blessings,

Ruth Anne

Red Enchiladas

Ingredients

corn tortillas (14 per pan)

ground beef browned (1 lb)

shredded cheddar cheese (2 1/2 lbs)

chopped onion

garlic (1/8 teaspoon)

taco seasoning (1-pouch)

oil (vegetable or extra virgin olive)

red enchilada sauce (2 large cans)

Instructions

Heat oil in a pan until hot, dip tortillas in hot oil turning when bubbles begin to form. Set aside.

Brown ground beef mixing in garlic and taco seasoning for taste.

In a full-sized pan, roll tortillas and fill with meat (in one pan) and cheese (in the other). Ensure adequate amount of meat in each as not to have near empty ones towards the end of your 14 rolled tortillas. If there is more room in the pan, you may add more if they fit. Make sure not to squeeze them or the tortillas will break in the oven and you will be met with a mess.

Once tortillas are rolled and filled, pour enchilada sauce over top ensuring even coating. Sprinkle top with shredded cheese and chopped onion.

Place both bans in the oven at 350 degrees for 45 minutes or until cheese is melted on top and golden brown.

Serve with Spanish rice and refried beans, if desired.

Recipe: FAMILY RECIPE

OPTIONAL: If desired, add jalapenos or green chili to the meat when browning for spice. OR add in a can of hot Rotel to the Spanish rice for spice.

Pasta-Trio

Festive Macaroni-Shrimp Salad



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Ingredients

5 cups water

1 1/2 pounds unpeeled fresh shrimp

3 3/4 cups uncooked corkscrew macaroni

1 (6-ounce) package frozen Chinese pea pods or 1 (10-ounce) package frozen English peas

1/2 cup sliced water chestnuts, drained

1/2 to 1 cup mayonnaise

2 tablespoons chopped parsley

1 1/2 tablespoons chopped pimiento

1/8 teaspoon salt

1/8 teaspoon coarsely ground pepper

Directions

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp; set aside.

Cook macaroni according to package directions; drain. Rise with cold water; drain again.

Cook pea pods according to package directions; drain. Set aside.

Combine shrimp, macaroni, pea pods, and remaining ingredients in a large bowl; toss lightly until well coated. Chill 6 hours.

Yield: 6 servings

Jene M. Harner, Towson, Maryland’s recipe

Macaroni Salad Veronique



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Ingredients

1 3/4 cups uncooked shell macaroni

2 cups cubed cooked ham

2 cups seedless green grapes, halved

1/2 cup sliced green onions

Dressing (recipe to follow)

Dressing:

1/2 cup mayonnaise

1/2 cup commercial sour cream

2 tablespoons Dijon mustard

1 teaspoon sugar

1/2 teaspoon white pepper

1/4 to 1/2 teaspoon dried whole dillweed

1/4 teaspoon seasoned salt.

Combine all ingredients in a small bowl, mixing well.

Yield: 1 1/4 cups.

Directions

Cook macaroni according to package directions; drain. Rinse with cold water; drain again.

Combine macaroni, ham, grapes, and onions; add dressing. Toss lightly until well coated. Chill 6 hours or overnight.

Yield: 4-6 servings

Mrs. J. C. Harville, Jr., Grenada, Mississippi’s recipe

Ziti-Cheddar Salad



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Ingredients

3 cups uncooked ziti macaroni

1 (12-ounce) package sharp Cheddar cheese, cubed

2 cups sliced radishes

1 medium-size green pepper, chopped

3/4 cup mayonnaise

1/3 cup milk

3/4 teaspoon dried whole dillweed

1/4 teaspoon salt

1/4 teaspoon pepper

Radish fans (optional)

Directions

Cook macaroni according to package directions; drain. Rinse with cold water; drain again.

Combine remaining ingredients except radish fans in large bowl, mixing well. Fold in macaroni; toss lightly until well coated. Chill 6 hours or overnight. Garnish with radish fans, if desired.

Yield: 8-10 servings

Bonnie Ramsburg, Frederick, Maryland’s recipe

Stuffed Pork Roast

Ingredients

1/2 pound bulk pork sausage

2 cups herb-seasoned stuffing mix

1 cup peeled, chopped, tart apple

3/4 cup hot water

1/2 cup dried celery

1/2 cup raisins

1 tablespoon diced onion

1/2 teaspoon salt

1/2 teaspoon sage

1/8 teaspoon pepper

1 (4- to 6-pound) boneless, rolled pork loin roast

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/2 teaspoon ground coriander, divided

6 slices bacon

1 (10-ounce) jar cherry preserves

2 tablespoons orange marmalade

Fresh watercress

Orange twists

Cherry tomatoes

Concord grapes

Directions

Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside.

Separate pork into two pieces, and sprinkle flat sides with 1/4 teaspoon each of salt, pepper, and coriander. Spoon stuffing mixture lengthwise over one piece of pork. Top remaining pork; turn under ends. Tie securely with heavy string at 2- to 3-inch intervals.

Sprinkle outside with remaining 1/4 teaspoon each of salt, pepper, and coriander. Place roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast.

Bake roast at 325 degrees for 1 hour. Remove bacon. Combine cherry preserves and orange marmalade; stir well. Brush roast with preserve mixture. Bake an additional 30 minutes to 1 1/2 hours (30 to 35 minutes per pound) or until meat thermometer registers 170 degrees, basting often.

Place roast on bed of watercress; garnish with orange twists, cherry tomatoes, and concord grapes.

Yield: 10 to 12 servings

Warm Praline Fruit Compote

1 (16-ounce) can peach slices, undrained

1 (16-ounce) can pear slices, undrained

1 tablespoon cornstarch

1 (17-ounce) can apricot halves, drained

1/3 cup coarsely chopped pecans, toasted

1/4 cup golden raisins

1/4 cup orange marmalade

1/4 cup praline liqueur

3 tablespoons butter or margarine

Drain peaches and pears, reserving 3/4 cup syrup. Add cornstarch to syrup, mixing well; set aside.

Combine peaches, pears, apricots, pecans, and raisins in a lightly greased 2-quart casserole. Combine marmalade and liqueur; pour over fruit. Pour cornstarch mixture over fruit; stir to blend. Dot with butter. Cover and refrigerate.

Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.

Yield: 6 servings

Puffs (Shrimp, Appetizer Chicken, Fruit)

Luncheon Shrimp Puffs




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Ingredients

1 recipe Cream Puff Pastry

3 cups water

1 pound unpeeled shrimp

1/2 cup chopped celery

1/3 cup mayonnaise

1 1/2 teaspoons lemon juice

1/2 to 1 teaspoon dried whole dillweed

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

Leaf Lettuce

Directions

Spoon Cream Puff Pastry into decorating bag fitted with a No. 5 or 6B large fluted tip. Pipe dough into four 4-inch zigzag logs (2 inches apart) on a lightly greased baking sheet, using slightly more than half the dough. Pipe another zigzag log, slightly smaller, on top of each 4-inch log using remaining dough.

Bake at 400 degrees for 35 minutes or until puffed and golden brown. Cool away from drafts.

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp; chop. Combine shrimp, celery, mayonnaise, lemon juice, dillweed, salt, and pepper; chill.

Just before serving, slice tops from cream puffs; pull out and discard soft dough inside. Line cream puff shells with lettuce, and spoon on shrimp salad. Replace tops.

Yield: 4 servings

Appetizer Chicken Puffs



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Ingredients

3 tablespoons grated Parmesan cheese

1 recipe Cream Puff Pastry

1 cup chopped cooked chicken

1/3 cup finely chopped celery

1/4 cup mayonnaise

2 tablespoons sweet pickle relish

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped almonds, toasted

Sliced pimiento-stuffed olives

Directions

Stir Parmesan cheese into Cream Puff Pastry; spoon mixture into decorating bag fitted with a No. 5 or 6B large fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400 degrees for 20 minutes or until puffed and golden brown. Cool away from drafts.

Combine chicken, celery, mayonnaise, relish, salt, pepper, and almonds, mixing well; chill.

Just before serving, cut top one-third off cream puffs; pull out and discard soft dough inside. Spoon chicken mixture into cream puffs; replace tops. Place olive slice on top of each puff, and insert a decorative wooden pick lengthwise through center of each.

Yield: 2 1/2 dozen.

Giant Fruit Puff



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Ingredients

1 recipe Cream Puff Pastry

3 egg yolks

1/2 cup sugar

3 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk

1 tablespoon butter or margarine

1/2 cup whipping cream, whipped

6 fresh strawberries

1 kiwi, peeled and sliced

Directions

Spread 1/2 cup Cream Puff Pastry into a 7-inch circle on a lightly greased baking sheet. Spoon remaining dough into decorating bag fitted in a No. 5 or 6B large fluted tip. Pipe dough around outside edge of dough circle, leaving a 3 1/2-inch circle in center.

Bake at 425 degrees for 15 minutes; reduce heat to 375 degrees, and bake an additional 25 minutes or until puffed and golden. Cool on wire rack. Beat egg yolks on high speed of an electric mixer until thick and lemon colored. Set egg yolks aside.

Combine sugar, cornstarch, and salt in a medium saucepan; stir in milk, and bring to a boil, stirring constantly. Boil 1 minute, and remove from heat. Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, over medium-low heat 3 to 4 minutes.

Remove from heat, and gently stir in butter and vanilla. Cover with waxed paper, and cool completely. Fold in whipped cream. Spoon mixture in center of puff, and arrange fruit on top; chill. Serve within 4 hours.

Yield: 6 servings

Six-Layer Black Forest Cake

Ingredients

3/4 cup all-purpose flour

1/2 cup cocoa

1 1/4 teaspoon salt

6 eggs, separated

1 1/4 cups sugar

3/4 teaspoon vanilla extract

Whipped Cream Frosting

1 (20-ounce) can cherry pie filling

Directions

Grease two 15- x 10- x 1-inch jellyroll pans, and line with waxed paper; grease and flour waxed paper. Set aside.

Sift flour, cocoa, baking powder, and salt together; set mixture aside.

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Set aside.

Beat egg yolks until thick and lemon colored; stir in vanilla. Fold egg yolk mixture into egg white mixture; gently fold in flour mixture. Spread batter evenly into prepared jellyroll pans; bake at 350 degrees for 10-12 minutes.

When layers are done, immediately loosen from sides of pans, and turn out onto wire racks to cool. Peel off waxed paper. When cool, cut each cake crosswise into 3 equal strips.

Set aside about 1 cup Whipped Cream Frosting for piping. Stack cake layers on serving plate, spreading about 1/4 cup Whipped Cream Frosting and 1/4 cup pie filling between each layer. Spread additional frosting on top and sides of cake.

Spoon reserved frosting into a decorating bag fitted with No. 5 or 6B large fluted tip. Pipe frosting around top border of cake. Spoon remaining cherry pie filling on top of cake within piped frosting. Chill cake several hours before serving.

Yield: 12 servings

Whipped Cream Frosting

2 1/2 cups whipped cream

1/2 teaspoon vanilla extract

2/3 cup sifted powdered sugar

Beat whipping cream and vanilla at high speed of an electric mixer until foamy; gradually add powdered sugar, beating mixture until soft peaks form.

Yield: 5 cups

Marinated Beef Tenderloin

Ingredients

1 cup catsup

2 teaspoons prepared mustard

1/2 teaspoon Worcestershire sauce

1 1/2 cups water

2 (0.7-ounce) envelopes Italian salad dressing mix

1 (4- to 6-pound) beef tenderloin, trimmed

Watercress (optional)

Red and Green grapes (optional)

Directions

Combine catsup, mustard, Worcestershire sauce, water, and salad dressing mix; mix well. Spear meat in several places, and place in a zip-top, heavy-duty plastic bag. Pour marinade over meat, and seal bag tightly. Place bag in a shallow pan, and refrigerate 8 hours, turning occasionally.

Drain off and reserve marinade. Place tenderloin on a rack in a baking pan; insert meat thermometer. Bake at 425 degrees for 30-45 minutes or until thermometer registers 140 degrees (rare). Bake until thermometer registers 150 degrees for medium-rare or 160 degrees for medium.

Baste occasionally with marinade while baking. Remove to serving platter, and garnish with watercress and grapes, if desired. Serve remaining marinade with meat.

Yield: 12-15 servings.

Becky Rollins, Birmingham, Alabama’s Recipe

FREE Resources

Hi! I’ve started a ministry to share God’s word and have comprised a list of resources for you to use.

If you are interested in real, raw, and my walk with the Lord, daily bible verses, and more, please give my website a follow. I want to show my journey in a way that shows who I am and where I am in my life.

I’m on this journey after struggling for a long time. So, I’ve been thinking of doing this for awhile. I finally got off my butt and said yes to God’s call.

I hope these resources help and I look forward to communicating with you.

Heavenly Chocolate-Berry Pie

Ingredients

1 1/4 cups graham cracker crumbs

3 tablespoons sugar

1/3 cup butter or margarine, melted

1/2 cup plus 2 tablespoons semisweet chocolate morsels, divided

1 (8-ounce) package cream cheese, softened

1/4 cup firmly packed brown sugar

1/2 teaspoon vanilla extract

1 cup whipping cream, whipped

1 pint fresh strawberries

1 teaspoon shortening

Directions

Combine first 3 ingredients, mixing well; firmly press onto bottom and sides of a lightly greased 9-inch pieplate. Bake at 325 degrees for 10 minutes. Cool crust completely.

Place 1/2 cup chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set chocolate aside to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy; add brown sugar and vanilla, mixing well. Add cooled chocolate; mix well. Fold whipping cream into cream cheese mixture; spoon filling into prepared crust. Chill at least 8 hours.

Set aside 1 strawberry, and cut remaining strawberries into thick slices. Arrange slices over filling; place whole strawberry in center.

Combine remaining 2 tablespoons chocolate morsels and shortening in a small saucepan over low heat; cook until chocolate morsels melt. Drizzle over strawberries.

Yield: one 9-inch pie.

Sandy Hayes, Morristown, Tennessee’s Recipe