About me...
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I am a wife and a mother of three wonderful children, two sons, Joshua and Harrison, and a daughter, Rebecca. They keep me young and active. I love children and enjoy teaching. I am a graduate from Penn State University.
After I graduated from Penn State, I became the teacher and then the director for a school aged child care program in northern New Jersey. Following the birth of my second son, I took a sabbatical from the profession for 8 years and returned to teaching in 2004. First, I taught for 2 years at Kesher Israel Preschool, before taking a full time teaching position in 2006 at Collegium Charter School.
During my first year at Collegium, I was the building substitute. From 2007 - 2009, I taught a kindergarten and 1st loop. After seeing my first graders off to second grade, I transition into the position of a fourth and fifth teacher. While teaching my fourth and fifth graders, I was fortunate to see some of my previous kindergarten and first grade students. Throughout my teaching experiences, I worked with a variety of students with a multitude of abilities. I often hosted brunch class parties for my homerooms and cooked "Baked French Toast" for everyone. It was a very popular dish and often requested. Recipe is included below.
In 2013-2014 school year, I was presented an opportunity to be the 2nd through 6th grade technology teacher. In this position I am be able to interact and help a multitude of students in a variety of ways and can share my passion for the use of technology. Then in 2020, I moved on to become the 5oo building STEM teacher for 5th & 6th graders.
Baked French Toast
This is one my students favorite recipes. It was given to me by my good friend, Patty Pickard. I have modified it and made it my own. Please enjoy.
Materials:
• 13 x 9 pan
• small sauce pan
Ingredients:
• 1 Stick of butter
• 1 cup of brown sugar
• 2 tablespoons of corn syrup
• 3/4 cup of French Vanilla Creamer (or any flavor of creamer)
• 3/4 cup of milk or half and half
(If you don't want to use French Vanilla Creamer, then use 3/4c milk and 3/4 c. Half & Half plus a 1tsp of vanilla.)
• 6 eggs
• 12 slices of bread
Directions:
1. Melt butter, corn syrup and brown sugar in a small sauce pan.
2. Pour into greased 13 x 9 pan & spread evenly.
3. Let cool (I really don't wait too long.)
5. While cooling, mix eggs, milk & creamer and let sit.
5. Arrange 6 slices of bread over the sugar mixture.
6. Then layer the 6 additional slices of bread.
7. Pour egg mixture evenly over top of bread.
8. Cover and place in refrigerator overnight.
9. Cook in oven at 350 degrees for 45 minutes to 1 hour or until puffy and lightly browned.
Sometimes to make it tastier, I use cinnamon swirl bread or challah. Enjoy!!!
