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Jerkins' Family Favorites, Winter Edition -Part 2

December 28, 2017

 

Today, I am thrilled to share two recipes that are perfect for holiday potlucks!  They are portable and easy to save if there are leftovers, although I doubt there will be with my dad’s favorite pineapple casserole.  Try these easy-to-make and easy-to-take recipes with your children and WOW your loved ones!  You may even want to add them to your New Year's Day Dinner.

PINEAPPLE CASSEROLE (Serves 10-12)

 

Ingredients

2 20-ounce cans pineapple chunks, drained

1 cup sugar

6 tablespoons all-purpose flour

2 cups shredded cheddar cheese

½ cup melted butter

1 cup Ritz-type crackers, crushed

 

Directions

Drain pineapple chunks, reserving 6 tablespoons of juice.  Combine sugar, flour, and 6 tablespoons juice.  Add cheese and pineapple chunks.  Mix well and spoon into greased 2-quart casserole dish.  Combine melted butter and crackers.  Sprinkle over pineapple mixture.  Bake at 350° for 20-30 minutes.

Second Grade: MAFS.3.OA.4.8

  • If we are at the store buying ingredients for the pineapple casserole and there are no 20 ounce cans of pineapple chunks, what do we do?  Can we buy a 35-ounce can?  What about a 60-ounce can?

  • If we bought the 35-ounce can, would we have too many pineapple chunks or not enough?  What if we bought the 60-ounce can?

  • With the 60-ounce can, how many ounces would be left over?

  • With the 35-ounce can, how many ounces short would we be?

  • At the store, they sell a 40-ounce can of pineapple rings.  Would we be able to use this can for this recipe? Why or why not?

     

    Fourth Grade: MAFS.4.MD.1.1

  • This recipe uses a 2-quart casserole dish.  How many pints would that be? 

  • How many cups would that be?  

  • If we need ½ cup of melted butter, how many ounces would that be?

*Check out this FSA Reference Sheet to assist with the conversions.  Fourth Grade is on page two.

My cousin, Judith Ann, makes this CORNBREAD PUDDING recipe every year, and it is my youngest son’s favorite side dish.  I usually make a whole batch just for him!  

 

CORNBREAD PUDDING (Serves 10-12)

 

Ingredients

1 stick butter melted

1 box Jiffy-style cornbread mix

1 can cream corn

1 can whole corn, with liquid

2 eggs

8 ounces grated sharp cheddar cheese

8 ounces sour cream

 

Directions

Mix all ingredients, except sour cream.  Fold in sour cream.  Pour mixture into greased 9” x 13” glass dish.  Bake 45 minutes at 350°.

Third Grade:  MAFS.3.MD.3.6

  • What is the perimeter of the top of the 9” x 13” glass dish?

  • If we cut the dish in half, what would the perimeter be?

  • What is the area of the bottom of the dish?

  • If we cut 1” x 1” square pieces of the pudding, how many pieces would we have?

     

Fourth Grade:  MAFS.4.MD.1.1

  • This side dish needs to be cooked for 45 minutes.  What is the equivalent time in seconds? 

  • How can we express 45 minutes in terms of an hour?

  • If the cornbread pudding needed to bake for five additional minutes, how many more seconds would that be?

     

I hope you enjoyed this week’s recipes.  Please check back and #LEARNWITHME next week when I will share the perfect chocolate cake recipe!  We will explore a few science standards that you can bring into the kitchen and engage your child.  Happy holidays!

 

 

 

 

 

 

 

 

 

 

 

 

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