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Help Us Rise! We ‘Knead’ Parent Input to Hone Recipe For Student Success

  • Post category:General News
  • Post last modified:November 14, 2019

We’re cooking up plans to increase student learning – and the recipe can only get better with a healthy school-to-home connection. So spend a few minutes to dash off some thoughts about how Canyons schools are doing.

Don’t hold back, even if it’s a little salty.

But if we’re doing something right, give us some sugar, as well. 

We want to hear it all.  Only by working together can we find the “secret sauce”  that will lead to savory student success. 

This input can be provided on a survey seeking Canyons parent feedback. A link to the survey was sent on Monday, Nov. 11 to the contact information provided by parents during online registration for the 2019-2020 school year.

The District will take input through the online survey until Nov. 30.  Parents who did not receive an email link can call Canyons District’s Help Desk at 801-826-5544 for assistance. 

The nine questions on the survey cover school climate, academic support of children, and whether the school communicates appropriately with the community. 

Parents also can provide comments after responding to every question. The answers are anonymous unless parents identify themselves for a follow-up by school administrators. 

Canyons District issues the survey to parents as part of educators’ evaluations.  The data is used by District and school administrators to address needs, hone processes and recognize improvements. 

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RECIPE FOR A SUCCESSFUL HOLIDAY: For sharing your thoughts, Canyons District’s Nutrition Services Department is sharing tasty recipes for a successful Thanksgiving meal.

Pumpkin Cake with Cream Cheese Frosting Cake

  • 2 ¼ cups sugar
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • ¾ t baking soda
  • 1/4 t salt
  • 2/3 t cinnamon
  • 1 t pumpkin pie spice
  • 1 T vegetable oil
  • 2 cups canned pumpkin
  • 3/8 cup milk
  • 1 t vinegar

Frosting

  • 2 t butter
  • 2 ¾ cups powdered sugar
  • 3 oz. cream cheese
  • 3/4 t vanilla extract
  • Milk as needed

Combine vinegar and milk.  Mix dry ingredients together.  Blend sugar, eggs, oil, pumpkin and milk mixture until smooth.  Combine dry and wet ingredients.  Mix on low speed of mixer and do not over-mix.  Combine just until blended.  Bake in 9×13 pan that has prepared with vegetable spray and floured.  Bake 350 degrees for 25-30 minutes.  Cooking time may vary.  When a toothpick inserted into the center of cake comes out clean it is done.  Cool cake completely before frosting. Bring butter and cream cheese to room temperature.  Add vanilla and powdered sugar and as much milk as is necessary to make the frosting of spreading consistency.

School Bread Stuffing

  • 2.5 oz. yellow onion
  • 2.5 oz. celery
  • 2.5 oz. butter
  • 2 cups water
  • .5 oz. chicken base paste
  • 1/8 t. black pepper
  • 1/3 t. poultry seasoning
  • 5/8 loaf sandwich bread

Cube and dry bread ahead of time. The drying will take at least overnight.  Dice onions and celery. Sauté onions and celery in butter until tender-crisp.  Add water, chicken base and seasonings to sautéed vegetables, heat until hot.  Add vegetable mixture, toss lightly until thoroughly mixed.  Avoid over-mixing, which causes dressing to be soggy and compact.  Spray pan with non-stick cooking spray.  Add stuffing to pan.  Cover will foil and bake at 350 degrees for approximately 30 minutes. Yields 8 half cup servings.

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