Second Grade Activities

 

 Swish, Swash, Splash, Swoosh . . .

We have been reading books by Bernard 
Waber  and our favorite character is Lyle, 
Lyle Crocodile!

You can take AR tests on these books that we read together:

  • The House on East 88th Street
  • Lyle, Lyle, Crocodile
  • Lyle and the Birthday Party
  • Ira Sleeps Over
  • Madeline
  • Madeline's Rescue
Read more books about Lyle at the library -
  • Funny, Funny Lyle (AR)
  • Lyle Finds His Mother (AR)
  • Lyle at the Office
Visiting the Book Fair
    Mrs. Jones' Class
The second grade  practiced 
alphabetizing skills after reading
"Ira Sleeps Over". 

Each student was given a card with an item in the book written on it. The students had to arrange themselves in alphabetical order.

How did we do?????

A "John Travolta Celebration" because 
we got it right!!!
Mrs. Wright's Class


Mrs. Gilleland's Class

   A Super FANTASTIC Celebration

 
Each year the second grade classes read the Cranberry Holidays books. There is a special cranberry recipe in the back of each book.

After we  read Cranberry Thanksgiving, we make Grandmother's Famous Cranberry Bread in the library and everyone gets their own cranberry muffin to enjoy.

Another fun activity was making a Christmas Cookbook of our favorite recipes as gifts for our parents.  You can see a few of our recipes below.

 

Mrs. Pelley's Class

 Candy Cane Loaf
by Kylie

Ingredients:
1/3 cup milk
¼ cup water
1 egg
¼ cup margarine (cut up)
3 cups bread flour
¼ cup sugar
¾ tsp. salt
2 tsp. active dry yeast or bread
   machine yeast
3 T. red-colored sugar
Peppermint Powdered Sugar Icing
Directions:
Add first 8 ingredients to bread machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 min. Divide dough in half. On a lightly floured surface roll each half into an 18-inch-long rope. Roll one of the rope’s in red-colored sugar. (May need to spray rope lightly with non stick spray and reroll in sugar.) Line up ropes 1 inch apart on a greased baking sheet. Twist the ropes together; press ends together. Curve one end to form a cane shape. Cover and let rise in a warm place about 1 hour or until nearly double.

Bake at 350 degrees for 25 minutes or until bread sounds hollow when tapped. Remove; cool. Frost the plain portion with peppermint powdered icing. 

Peppermint Powdered Icing

Combine 1 cup sifted powdered sugar, 1 T. milk, and a few drops peppermint or almond extract. Stir in a little milk, if necessary, to make an icing of spreading consistency.
 
Mrs. Carroll's Class
 Peanut Butter Cookies
by Kaylen

Ingredients:
½ cup sugar             ¾ tsp. soda
½ cup brown sugar    ¼ tsp. salt
½ cup peanut butter
¼ cup shortening
¼ cup margarine (softened)
1 egg       ½ tsp. baking powder
1 ¼ cups all-purpose flour
 
Directions:
Mix sugars, peanut butter, shortening, margarine and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Shape dough into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake About 9 to 10 minutes until light brown. Cool 2 minutes; remove.

Mrs. Fitzgerald's Class

 Mini-Chips Crescents
by Skyler

Ingredients:
1 (8oz.) can crescent rolls
Ground cinnamon
½ cup semi-sweet mini choc. chips
Confectioner’s sugar
 
Directions:
Unroll crescent rolls on ungreased cookie sheet to form 8 triangles. Lightly sprinkle cinnamon and 1 T. mini-chips on top of each triangle. Gently press into dough. Starting at short side of triangle, roll dough to opposite point. Bake at 375 degrees for 10 to 12 minutes. Sprinkle sugar over top and serve warm.

 
Chinese New Year Activities
Hosted by www.Geocities.ws

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