Family Game Night Pictures!

Guitar Hero in the gym

Just Dance 2 in the gym

Karaoke in the cafeteria!

Remote Control Helicopter in the gym!

Playing UNO in the cafeteria

Twister!

Wii in the gym

A few of the cakes donated for the Cake Walk

Walking for Cake!

More walking!

Wall Signs

Who saw you dancing at the Town Hall????

Thank you to everyone for participating in today's Town Halls.  Hope you were surprised to see "Just Dance 2" on the big screen in the auditorium!  An advisory will be bringing that Wii game to Family Game Night on February 17.  Another advisory is bringing Guitar Hero!

A few students were happy to demonstrate a mini Cake Walk because they were able to win a little cake for themselves.  Looking forward to seeing what kinds of yummy treats the WJPS Community brings!

Here is the Power Point presentation that was prepared for Family Game Night.  It has some details that may clarify the event for you.  Please feel free to contact me if you have questions or need more information; by phone at 718-461-2219 or email at helen.reed@wjps.org

Check for TeacherEase email updates!

Play Guitar Hero at WJPS Family Game Night

Students from Ms. Robinson's advisory will be bringing their Guitar Hero game and controllers to Family Game Night.  Guitar Hero will be set up in the gym.  If you think you're good at Guitar Hero, bring your own controller and play against some of your classmates!

Playing Games at Home? Try Food-On-A-Stick - Tasty Time Saver

Food-On-A-Stick can complement your family’s own game night.  It is fun and interactive, and a tasty change of pace!  Here are some recipes and ideas to get you started.  Most food-on-a-stick can be assembled the night before, which saves time for that Monopoly game you’re planning!

Food-On-A-Stick (skewers or kabobs) most often uses bamboo skewers that can be purchased in the grocery store.  The skewers are about 12 inches long and you can break them in half if needed.  The most important thing to remember about them is that you must soak the bamboo skewers in cold water for about half an hour before you cook with them.  Soaking prevents them from burning or smoldering.

The following recipes are for use under an oven broiler, but you can modify them for your indoor or outdoor grill.   All can be baked in the oven at 350 degrees for about 25 minutes or so.

Sticky Garlicky Beef-On-A-Stick

2-lbs beef tenderloin or sirloin, cut into 1-inch chunks

6-inch bamboo skewers, soaked in cold water for 30 minutes

Glaze

2 cloves of garlic, minced

¼ cup Dijon or brown mustard

2 teaspoons paprika

¼ teaspoon salt

¼ teaspoon black pepper

1 Tablespoons soy sauce

2 Tablespoons white wine vinegar or lemon juice

2 Tablespoons honey

Pre-heat your oven’s broiler.  Cover a cookie sheet with foil, brush with oil or spray with oil.  Skewer 2 or 3 chunks of beef onto a skewer.  Brush meat on both sides with the glaze.  Arrange the skewers in a single layer on the cookie sheet.  Broil for about 3-4 minutes, turn them over, and cook until golden brown and cooked to medium doneness (or more).

If you don’t like chunks, you can slice the raw beef into slices, about 1-inch wide and 3 inches long, and thread the slices onto the skewers.  Put the beat into the freezer for about 20 minutes before slicing, and it will be easier to manage.

Chicken-On-A-Stick with Soy Dipping Sauce

2 whole skinless boneless chicken breasts (1 ½ pounds) cut into 2-inch wide strips, or chunks if you prefer

6-inch Bamboo skewers

Marinade:  ¼ cup soy sauce and juice from one lemon

Marinate chicken strips for 10 minutes or up to 8 hours.

Preheat your oven’s broiler.  Thread marinated chicken strips onto skewers.  Arrange skewers in a single layer on a cookie sheet that has been brushed or sprayed with oil.  Discard the marinade.  Broil chicken for 5 minutes on each side, until cooked through.  Serve warm or at room temperature with dipping sauce.

Dipping sauce:

½ cup soy sauce

Juice from one lemon

1 scallion finely chopped

1 Tablespoon grated fresh ginger (optional)

Vegetables-On-A-Stick

Choose vegetables that your family likes, and cut them into 1 or 2-inch chunks.  Yellow summer squash or crookneck, zucchini, mushrooms, broccoli florets, bell pepper, Brussels sprouts, eggplant and cherry tomatoes work well.  Marinate for 10 minutes or 2 hours in a simple vinaigrette made from ½ cup of oil, 2 tablespoons of vinegar, 1 teaspoon of salt, ½ teaspoon of black pepper and 1 teaspoon, chopped, of one of the following herbs:  thyme, oregano, basil, rosemary, garlic, or cilantro.  Let family members prepare their own skewers, mix and matching the veggies they like best.  Save the marinade.

Pre-heat your oven’s broiler and prepare the cookie sheet.  Arrange skewers in a single layer on the cookie sheet and broil the skewers for about 5 minutes on each side, until browned and of desired doneness, basting occasionally.

Fruit-On-A-Stick

Frozen Coconut Pineapple

A fresh pineapple cut into about 8 “sticks” sized 1 inch by 3 inch

½ cup pineapple or orange juice

1 cup shredded toasted coconut

6-inch skewers

Line cookie sheet with foil or waxed paper.  Insert skewer into narrow end of each piece of pineapple.  Dip pineapple into juice, then roll in coconut, coating completely.  Place on cookie sheet and freeze 2 hours or until firm.

Chocolate Dipped Frozen Bananas (or Pineapple or Strawberries)

4 bananas

8 skewers

16 ounces semisweet chocolate, chopped or chips

2 tablespoons butter

¼ teaspoon salt

Dipping extras:  chopped nuts, sprinkles, toasted coconut, crushed cookies or candy bars

Line cookie sheet with foil or waxed paper. Peel and cut bananas in half.  Insert skewer into cut side of banana, leaving enough skewer exposed to use as a handle.  Arrange bananas on cookie sheet in single layer.  Place the cookie sheet in freezer for 1 hour.

Place chocolate, butter and salt in microwave safe bowl and heat on medium for 90 seconds, stir, then heat another 90 seconds, stir, and heat another 90 seconds until chocolate is completely melted.

Spread “dipping extras” on separate plates. Dip a frozen banana into the melted chocolate, spooning chocolate over the banana as needed to cover.  Rolled the dipped banana in the desired dipping extra.  Return dipped bananas to cookie sheet and return to freezer for another hour.   Once frozen like this, bananas can be stored in the freezer in an airtight container.

Chocolate Dipped Pound Cake

Follow above directions for bananas, except use “sticks” of pound cake cut into the approximate size of a banana.  Freeze the cake sticks before you dip them, or they will fall apart.

SAVE THE DATE!