Something I decided on the spur of the moment to do (that's my best idea time) was make an activity using QR codes. It is definitely a lot simpler than it seems!
Step 1: Find the content you want to use. In my case, it was facts about Judy Blume.
Step 2: I typed my questions onto a Powerpoint for the students to see.
Step 3: Type your answers into the Plain Text part of www.qrstuff.com and download each QR code. Paste into PPT.
Step 4: Download a scanner from the app store, then scan your QR code to make sure the right answer comes up with the right question. Ahem. Don't skip this step.
Step 5: Project and use with your class!
I was inspired by our QR activities last week:
I am so excited about using QR codes that I decided to make a little cooperative learning scavenger hunt for my students to review their measuring skills! Making this opened up my eyes to all the possibilities for QR codes, and I can't wait to see what else I can come up with.
Now for some yummy recipes!
Adapted from The Curvy Carrot
1 pizza dough (I use Pillsbury Thin Crust...shhh)
3 Tbsp EVOO
3 tsp garlic, finely minced
8 oz fresh mozzarella, chopped
1/2 cup ricotta (part-skim or whole)
1/4 cup parmesan cheese
1/3 cup chopped olives
a handful of chopped fresh basil
If using a packaged dough, follow instructions for heating on the package*
Otherwise, preheat oven to 450 degrees, brush a baking sheet with sides with oil and set aside.
Combine garlic and EVOO in a small bowl.
Roll out your dough on a mat or directly on the pan if it's a packaged dough.
Brush lightly with the EVOO/garlic mixture, reserving some.
Layer the mozzarella and ricotta, make sure to leave a 1/4 in to 1/2 in border for a crust.
Sprinkle the parmesan over the top, followed by the olives.
Bake until cheese is melted and crust is golden.
Brush olive oil and garlic around crust and sprinkle with fresh basil.
Caramel Apple Cheesecake Pie
Adapted from The Brown Eyed Baker
12 Graham crackers
3 Tbsp sugar
1/2 tsp cinnamon
1/3 cup unsalted butter, melted
Crush graham crackers into crumbs, mix with sugar and cinnamon. Toss butter into mixture with a fork until evenly coated. Press into lightly greased springform pan until crust comes halfway up the sides. Bake at 375 for 6-8 minutes, cool 10 minutes.
1 jar pre-made caramel sauce
1 cup pecans
Pour caramel into crust, spreading evenly. Sprinkle pecans over crust. Let sit in the fridge.
5 Granny Smith apples, peeled and thinly sliced
5 1/2 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
5 Tbsp unsalted butter, melted
Put the sliced apples into a sauce pan with the dry ingredients. Add the hot melted butter and turn the heat on medium. Stir until all is coated. Cook on medium/low until the sauce has almost evaporated, about 15 minutes. Remove apples with a slotted spoon and place in layers in springform pan. Return pan to refrigerator.
**Reduce oven temp to 350
8 oz creamcheese
1/4 cup of sugar
1 room temperature egg
1 Tbsp lemon juice
1 tsp vanilla extract
Beat the cream cheese and sugar with an electric mixer until smooth. Add the egg and beat until combined. Add the lemon juice and vanilla extract, beat for another minute or so. Pour over the apples in the pan. Bake at 350 for 30 minutes, until the cheesecake is set. Cool to room temperature and refrigerate 5 hours or overnight.
1 pint heavy cream
1/4 cup sugar
Beat heavy cream on high with electric mixer until soft peaks form. Add the sugar, beat until stiff peaks form. Spread over pie and garnish with caramel sauce and pecans.