• Show your support and CHS Spirit from April 16th to April 19th for CHS Mental Health Week!!

  • Don't forget: ACT Testing @ library, downstairs lecture hall, English classrooms, and downstairs science classrooms from 7AM – 3PM on April 14th! Good luck to everyone testing!!

  • Congratulations to Jason Jezek for his golf teams’ clean sweep at the district tournament – varsity and JV!! They're headed to Regionals in 2 weeks!

  • Shoutout to John Furlow and Nicole Kitagawa for their tennis teams’ district championships: freshmen boys, JV girls, JV boys, varsity girls, and varsity boys!!

  • Come cheer on the First Colony Dream League this Saturday 4/14!!. Games are played at the First Colony Little League fields and they start at 9 AM and 10:30 AM!!

  • Come out for the 10th anniversary of the Grant-A-Starr Fun Run on April 21, for a 8:00AM start!! It'll include a 5K and 1-mile Run/Walk!!

The Round Up

Fall recipes

Leila Stewart, Sports Editor

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Fall is upon us! For some, the highlight of autumn is the emergence of Pumpkin Spice lattes from Starbucks. However, if you’re looking for something to make in your own home, these are the five simple and delicious recipes for you! 

Pumpkin Pie Parfait

You’ll need:

1 – 3.4 oz instant vanilla pudding mix
2 cups cold milk
1 – 15 oz can pureed pumpkin
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
1 cup of vanilla sandwich cookies (8 oz)
8 oz frozen whipped topping, thawed
9 – half pint jars or 8 oz. glasses

  1. Whisk together pudding and milk in a large bowl.
  2. Stir in pumpkin and spices.
  3. Crush the cookies in a blender/food processor into crumbs.
  4. In the jars or glasses, layer the pumpkin mixture with the cookies. Continue the pattern until your container is full.
  5. Add whipped cream on top.
  6. Enjoy!

Recipe courtesy of Kenarry  

 

White chicken chili- featured image

You’ll need:  

1/4 cup Canola Oil

2 lbs. Chicken Breasts, cut into 3/4″ pieces

1-1/2 tsps. Cumin, ground

1-1/2 tsps. Chili Powder

1-1/2 tsps. Kosher Salt

3/4 tsp. Ground Black Pepper

2 Tbsp. Butter

2 Tbsp. Canola Oil

3/4 cup Yellow Onions, diced 1/4″

1 Tbsp. Garlic, minced

1/2 cup Green Poblano Chiles, roasted, peeled, seeds removed, diced 1/4″

1/2 cup All-Purpose Flour

1 qt. Chicken Stock

2 Tbsp. Salsa Verde

1-1/2 tsps. Chili Garlic Paste

1-1/2 tsps. Chipotle Tabasco®

3/4 tsp. Oregano, dried

3/4 tsp. Brown Sugar

1/4 tsp. Cumin, ground

2 cups Canned White Beans, rinsed & drained

3 Tbsp. Sour Cream

2 cups White Rice, cooked

1/4 cup Pico de Gallo

1/4 cup Green Onions, chopped 1/4”

  1. Heat canola oil in large saucepan.
  2. Mix chicken with spices in a medium-sized bowl.
  3. Add chicken into the pot and cook until ¾ of the way done. Remove and set aside.
  4. Heat butter and more oil in the pot and add onions. Cook until tender.
  5. Add garlic and chiles. Stir ingredients and cook for 30 seconds.
  6. Add flour and stir. Cook for about two minutes.
  7. Gradually add chicken stock and slowly stir so there are no lumps of flour left.
  8. Add salsa verde, chili garlic paste, Tabasco, oregano, brown sugar, and cumin.
  9. Wait for the mixture to simmer then add the set-aside chicken.
  10. Simmer all together for five minutes.
  11. Stir in sour cream and white beans.
  12. Serve with rice and top with pico de gallo and green onions.
  13. Enjoy!

Recipe courtesy of the Cheesecake Factory

 

Apple Cider Doughnuts

You’ll need:

2 3-inch cinnamon sticks

3 cups apple cider

½ cup apple butter

½ cup buttermilk

2 teaspoons vanilla extract

1 tablespoon plus 2 teaspoons baking powder

1 teaspoon kosher salt

¼ teaspoon baking soda

¼ teaspoon freshly grated nutmeg

3½ cups all-purpose flour, plus more for dusting

1 tablespoon plus 1 teaspoon ground cinnamon, divided

6 tablespoons unsalted butter, room temperature

¼ cup (packed) light brown sugar

1¼ cups granulated sugar

2 large eggs

Vegetable oil (for frying; about 4 cups)

  1. Boil cinnamon sticks and apple cider in a large skillet over medium-high heat until the mixture is thick, syrupy, and reduced to about ⅓ a cup. This will take 20 to 30  minutes.
  2. Scrape mixture into a medium-sized bowl and whisk in apple butter, buttermilk, and vanilla until completely blended.
  3. In another medium-sized bowl, whisk baking powder, salt, baking soda, nutmeg, flour, and ½ tsp. of cinnamon.
  4. In an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ of a cup of granulated sugar.
  5. Gradually mix in the eggs. Make sure it is all well blended.
  6. Set the mixer to a low speed, and gradually put in two scoops of the dry ingredients, then two scoops of the cider mixture. Alternate until both of the bowls are empty. The dough should be soft and sticky.
  7. Line a baking sheet with parchment paper and generously dust with flour. (about ⅓ of a cup)
  8. Dust hands with flour and scrape dough onto sheet.
  9. Pat the dough until it’s about ¾ inch thick and dust with more flour.
  10. Cover this with plastic wrap and chill for at least three hours.
  11. Whisk the last cup of granulated sugar and one tsp. of cinnamon in a small bowl. Make sure there are no lumps.
  12. On a baking sheet, punch rounds out with the 3 ¼’’ cutter and use the 1 ¼’’ cutter to punch out the center. Save the holes for later.
  13. Gently reroll the scraps and repeat step 12 until you have used all of the dough and have set all of the holes aside.
  14. Line a baking sheet with paper towels and set a wire rack inside.
  15. Take out a large pot and put in a deep-fry thermometer. Pour 3’’ of oil. Heat to 350 degrees.
  16. Fry doughnuts in batches for about three minutes per side. Transfer to rack once golden brown all over.
  17. Fry doughnut holes for about two minutes per side. Transfer to rack once a deeper golden brown.
  18. While still warm, toss them in cinnamon sugar.
  19. You may finally enjoy!

Recipe courtesy of Bon Appetit  

Sweet Potato Turkey Meatballs

You’ll need:

1 lb lean ground turkey

2 cups sweet potato mashed

1 onion finely chopped

1 egg

3 garlic cloves minced

1/2 cup parsley chopped

1/2 cup breadcrumbs of your choice

2 tbsp maple syrup

1 tbsp of hot sauce

Salt and pepper to taste

Vegetable oil for frying

  1. Combine all of the ingredients, minus the oil, in a large mixing bowl.
  2. Heat vegetable oil in a large skillet over medium heat.
  3. Shape meatballs then fry them in the skillet.
  4. Make sure each side turns brown- this should take about seven minutes. Repeat with all of the meatballs.
  5. Serve warm and enjoy!

Recipe courtesy of Jo Cooks

 

Pumpkin chocolate chip cookies

You’ll need:

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. In a large bowl, combine pumpkin, sugar, vegetable oil, and egg. In a separate, smaller bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in.
  3. Combine the dry mixture with the wet mixture and blend well.
  4. Add vanilla and chocolate chips to bowl and mix.
  5. Grease a cookie sheet and evenly drop spoonfuls of the dough.
  6. Bake for approximately 10 minutes or until lightly brown and firm.
  7. Enjoy!

Recipe courtesy of All Recipes  

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