Easy recipes to be thankful for this thursday

by Bridget Ton and Kristy Le, Staff Writers

Sick of the same kinds of food you have every Thanksgiving? Here are some delicious recipes to try out for you and your family!

Mashed Potatoes


  • 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 4 Tbsp (60 ml) heavy cream
  • 2 Tbsp (30 g) butter
  • 1 Tbsp milk (or more)
  • 1 Tbsp of Chives
  • Salt and Pepper


Photo courtesy of recipes100.com
Photo courtesy of recipes100.com
  1. Place peeled and cut potatoes into a medium sized sauce pan
  2. Add water until potatoes are covered
  3. Add a half teaspoon of salt to the water
  4. Boil the potatoes on high heat and reduce to low to maintain a simmer and cover
  5. cook for 15-20 minutes
  6. When potatoes are done, drain the water and add the heavy cream, butter, and milk to the potatoes
  7. Beat the potatoes with a potato masher and continue to mash with a wooden spoon
  8. Serve with a sprinkle of chives for garnish and zing!

Honey Mustard Chicken


  • ⅓ cup of Honey
  • ⅓ cup of Dijon Mustard
  • 1-2 Tbs of Olive Oil
  • Salt and Pepper to taste
  • 2 sprigs of Rosemary
  • 2-3 pounds of Chicken (preferably thighs or legs)


Photo courtesy of @bridgettonn on Instagram
Photo courtesy of @bridgettonn on Instagram
  1. Preheat the oven to 350 degrees
  2. In a medium sized bowl, add the honey, dijon mustard, olive oil, salt, and pepper & mix it well.
    In a casserole dish, or a deep dish, add the chicken, and take a fork or knife and prick the chicken evenly. This method lets the sauce absorb into the chicken.
  3. Pour the sauce over the chicken and massage it thoroughly so it coats the chicken evenly.
  4. Add sprigs of rosemary on top for fragrance and taste.
  5. Place the dish into the preheated oven and bake for 45 minutes or until the juices run clear.
  6. Let cool for 5 minutes and serve with a side of spring salad!

Crispy Potato and Parmesan Stacks


  • -1 stick unsalted butter (8 tablespoons)
  • -1 garlic clove, smashed
  • -1 1/2 pounds Yukon Gold potatoes
  • -3-4 tablespoon grated parmesan
  • -fresh thyme
  • -salt and pepper


Photo courtesy of tastemade.com
Photo courtesy of tastemade.com
  1. Preheat the oven to 350°F. Prepare muffin pan: cut parchment paper rounds that will line the bottoms of a 12-cup muffin pan.
  2. In a small saucepan, melt butter on medium heat. Brush the muffin pan with butter. Line with parchment paper rounds. Place a small thyme sprig in the center of each round. Add about 1/2 tablespoon of melted butter to each cup.
  3. Chop some thyme leaves, and add them along with the garlic to the remaining butter. Stir on low heat until fragrant.
  4. Slice potatoes crosswise into thin rounds. Place them in a bowl, pour the butter mixture over top, and toss to coat well.
  5. Divide the potatoes in each muffin cup, layering the rounds in a circular pattern. Sprinkling a little parmesan in between each layer. Press down gently, and drizzle the remaining butter over top.
  6. Cover with foil and bake for 30 minutes
  7. Using a butter knife, carefully lift each potato stack and placed upside down on a parchment-lined baking sheet, to that the thyme sprig is on top now. Drizzle tops with any remaining butter.
  8. Place back into the oven, uncovered, increase heat to 425°F and bake until the edges are golden and crispy. About 15-20 minutes.

Pumpkin Pie Sticks


  • 1/2 cup pumpkin puree
  • 3 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1 pinch of salt
  • 1 egg
  • 1 sheet puff pastry
  • 1 tsp Sanding sugar
  • 1/2 cup whipped cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract


  1. Mix the pumpkin puree, brown sugar, pumpkin pie spice, and salt in a bowl for the filling. Set aside.
  2. In a small bowl, whisk an egg for the egg wash.
  3. Roll out a thawed sheet of puff pastry. Cut into even strips and place the pumpkin pie filling down the middle. Take a matching strip and lay over on top. Crimp with a fork and brush with egg wash. Then sprinkle sanding sugar on top.
  4. Bake 12-15 minutes at 400º F. or until golden brown.
  5. With a hand mixer whip the whipping cream, powdered sugar, and vanilla until thick. Use as a dip.
Photo courtesy of tastemade.com
Photo courtesy of tastemade.com

How does Honors Commission work?

Honors Commision talk together in their meeting. Cortsey picture by Bridget Ton
Honors Commission reviews ‘Senior of the Month’ applications during their meeting. Photo by Bridget Ton
By Bridget Ton, Kristy Le & Yasir Khaleq, Staff Writers

Honors Commission is a body of freshmen, sophomores and juniors at Fountain Valley High School (FVHS) that evaluates the applications for Senior of the Month, and ultimately decides who the honored seniors will be.

Every month, two seniors are honored with the title of “Senior of the Month.” This award is announced during morning announcements and the seniors’ portraits are hung up next to the financial office.

Honors Commission is a club run by Sharon Tait, the community resource coordinator. There are two members from each grade level. In order to be a member of Honors Commission, a student must apply at the beginning of their freshman year. Once accepted, students must remain a part of the commission until the end of their junior year. Since much of the work that Honors Commission does is confidential, the organization is not as well known as other clubs on campus.

“Once a month we all meet together. We look through the applications of all the kids that are applying for Senior of the Month, Then we look [to] see who really deserves it that month for seniors that do work hard in see their success,” said Honors Commission Member Carly Perri (’17).

The process of selecting the Seniors of the Month is run mainly by the students. Administrators, including Tait do not have much input on the selection.

There are many attributions that entitle a student to Senior of the Month. Criteria such as extracurricular activities, grades, leadership and others are taken into account. Most importantly, the students who are selected as Seniors of the Month must have distinguished traits that separate them from other seniors at FVHS and ultimately, qualify them for the esteemed title.

ASB Parliamentarian increases number of Senate member

Lindsay Brown (’16), (Associated Student Body) ASB parliamentarian, is changing things up for Senate this year by accepting 83 senators instead of the usual number of around 50.

“There is no limit to how many senators I can have, it’s however many I feel that I can handle and I want more kids to be involved,” said Brown.

Brown wanted to accept more senators this year because there were more applicants this year than in the past. With a total of 120 applicants, Brown saw the value in giving more students an opportunity to be involved with student government.

However, after Bell Week, there will be a second cut to reevaluate students that have made it onto Senate but didn’t put any work into it. Brown wants to use the beginning of the school year until after Bell Week to see who has the potential of being a Senator.

Senate is a group that helps out ASB by helping put on school wide events. They are responsible for completing a necessary amount of posters, attending games, helping out ASB when needed and promoting school spirit.

“After Bell Week, Senate doesn’t help as much, but this year I want to change that,” said Brown. “This year I want to help them get involved more with assemblies, Baron Games [and] other activities involving with school.”

Senate is like a stepping stone to ASB because it allows students to get a taste of what being on ASB will be like, without actually taking on the responsibilities that comes with being an ASB member. One of the biggest things that senate does is they spend hours of their time after school making posters to get ready for bell week, a tradition here at Fountain Valley that is filled with different kinds of dress up days leading up to the bell game.