Spring Crafts, Don’t Quit, Special Needs and More: What’s Hot in Homeschooling This Week

Spring Crafts, Don’t Quit, Special Needs and More: What’s Hot in Homeschooling This Week

Whats Hot in Homeschooling

Will spring EVER arrive? Maybe doing some of the crafts I’m featuring this week will help us wait patiently. Many thanks to the bloggers who linked up this week. If you aren’t a blogger and find a must-read article or resource, please share in the comments. This time of year, we can use all the sanity we can get!

25 Reasons not to Quit Homeschooling

I’ve been talking to lots of discouraged moms and homeschoolers. If that’s you, pray for warm weather and read this article from The Old Schoolhouse.

Homeschooling a Special Needs Child

Jennifer Janes has created a reassuring guide to teaching a special needs child at home. She’s really nice, so be sure to ask any questions you have in the comments.

Schooling in the Kitchen

What can you count as school in the kitchen? Sarah Avila has so many ideas, you may find yourself in the kitchen all day!

Easter Cookie Chicks

Speaking of the kitchen, try making these adorable and seemingly easy-to-make chicks using Nutter Butter cookies. Thanks to Ashley of Life with Moore Babies for the idea.

Tips on Learning a Foreign Language from a Ukranian Missionary

While making your cookies, you can practice your foreign language skills. Caleb Suko has great ideas for making a new language stick.

Find a Rainbow in a Catalog

Before you leave the kitchen, grab a seed catalog or two and do this simple craft that will put some spring in your house. Thanks to Teacher@Home for linking up this great idea.

Linked to Our Simple Farm, Crystal & Co

Now it’s your turn! What’s hot in your homeschooling this week?

Please link back to this post or grab my button from my right footer and visit the person who linked before you.


 

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Adventures in Healthier Eating – Taco Corn Fritters

Adventures in Healthier Eating – Taco Corn Fritters

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I've definitely lived the extremes where eating is concerned. But now I would like to eat and serve healthier fare without becoming looney about it. Know what I mean? To that end, I'll be posting some of my food forays in the hope that it will be of some help to those who would like to do likewise.

During one of my healthy eating frenzies, I accumulated a grain mill, a 50-pound bag of whole wheat, and lots of raw sugar. I didn't want to feel like my investment was all for naught, so I decided to include Heavenly Homemakers in my healthier eating journey. I love that Laura makes kid-friendly food, provides weekly menus, and uses many of the staples I've acquired. 

My first meal attempt was her taco corn fritter recipe. My mother made delicious corn fritters and the idea of adding cheese and ground beef to them really appealed to me. The good news is I've enjoyed some of Laura's recipes. The bad news is that this wasn't one of them. Pretty much everyone hated these fritters. I think the problems were a) the honey makes them brown before they're cooked through and b) Fritters are better when made out of flour rather than corn meal in my opinion. Even though my first effort failed, I did not give up! Stay tuned for more adventures in healthier eating.

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Stuffed Portabella Mushrooms: A Gluten- and Dairy-Free Appetizer

Stuffed Portabella Mushrooms: A Gluten- and Dairy-Free Appetizer

Suffed Portabello Mushrooms Recipe: A Gluten- and Dairy-Free Appetizer

This recipe is fabulous for those on a Specific Carbohydrate, vegetarian, gluten-, or dairy-free diet as well as anyone who loves mushrooms. My family is wild about them and they’re a great appetizer to serve for the holidays.

Stuffed Portabella Mushrooms

Serves 6, but I cut in half to serve 12
3 T. olive oil
6 large portabella mushrooms, stems removed (finely chop 1/2 cup stems and reserve)
1-2 T. red dry wine
2 med. Onions diced
2 cloves garlic minced
2 T. Chopped fresh rosemary or 2 t. dried
1 med. yellow bell pepper, diced (replace with green bell pepper to make it Christmasy!)
1 med. red bell pepper diced
1 T. wine vinegar
salt and pepper to taste

Preheat oven to 350F. In a small bowl mix 2 T. oil and salt and pepper. Rub mushroom caps in mixture. Place on baking sheet and bake for 15 minutes. Set aside. Reduce oven to 300. In a large skillet heat remaining T.’s oil over med-high heat. Add wine onions garlic rosemary. Cook stirring often until onions are soft about 5 mins. Add bell peppers and reserved chopped mushroom stems and cook, stirring often about 5 mins. Stir in vinegar and salt. Reduce heat to low and cook stirring occasionally, 10 mins. Reduce from heat and let cool slightly. Fill mushroom caps with mixture and place on baking sheet. Just before serving bake until heated through about 10 mins.

Recipe from Cissie Adolph M Levin

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