• 8th grade

    Things are changing at Creekview!

     Creekview offers Principles of Human Services for high school credit.  It will be one of the first classes that you can take in a coherent sequence of courses to get in the HCTC.  It will be more challenging in order to prepare you for high school.   I am delighted to be able to help you out with credits for high school.  We will still have a sewing project.

     We have learn about career selections in the Human Services Industry. We will begin our focus on workplace skills and communication. Managing our lives will be next on the agenda.  Time management is something we can all work on.  We will be learning about the organization of the Human Services  industry and all the areas it covers.    Our family will be our next focus Principles of Human Service.  We will discover new ways to get along with family members and others in our environment.  This will lead to having great people skills for the world of work.
    We will begin cooking during our nutrition unit the third six weeks.  
    Cooking is so much fun!! We have made some great food.  You should try our Crepes or our tortilla bowls. I will attach a few of our chefs favorite recipes. 


    2 cups milk

    1 cup flour

    3 eggs

    1 TBSP sugar

    1 tsp. vanilla extract

    ¼ cup melted butter

    1.     Combine all ingredients in a mixer or blender and blend until smooth.

    2.    In a medium–size skillet over medium-low heat, melt ½ tsp butter: ladle in ¼ cup crepe batter.  Swirl the skillet until you have a thin layer of batter covering the entire bottom.

    3.    Cook until the underside is golden brown, about 2 minutes: flip.  Cook until the other side is golden brown, about 1 minute.

    4.    Add a filling, if desired, right after flipping. Place ingredients down the center of the crepe so you can fold in the sides like an envelope  If you aren’t using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of fillings

    5.    Dust with confectioners’ sugar before serving. 

    Breakfast Smoothie

    Recipe courtesy of 3-A-Day of Dairy (www.3aday.org) and provided by Jennifer Meyer, RD, LMNT, Director of Nutrition Education, American Dairy Association and Dairy Council of Nebraska.

    Yield: 2 servings    Serving Size: 10 oz.    Prep time: 5 minutes

    • 8 oz (1 cup) nonfat plain yogurt
    • 1 cup 1% low fat or nonfat milk
    • 1-3/4 cup whole fresh or frozen strawberries, hulled
    • 1 fresh peach, peeled and sliced, or 3/4 cup frozen peach slices (see Note)
    • 2 teaspoons vanilla extract
    • 2 tablespoons chopped walnuts
    • 2 whole strawberries (optional)
    1. Place first 5 ingredients in a blender. Purée mixture for 15 to 20 seconds.
    2. Pour into two tall glasses and top each with 1 tablespoon chopped nuts.
    3. Garnish glass with strawberry, if desired.

    Note: If you prefer a thicker smoothie, replace the peach with 1 small sliced banana.

    Nutritional Information for individual food recipe: Calories: 210; Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 10 mg; Sodium: 135 mg; Calcium: 30% Daily Value; Protein: 12 g; Carbohydrates: 29 g

    1 3/4 cups flour
    1/3 cup sugar
    2 teaspoon baking powder
    1/4 teaspoon salt
    1 beaten egg
    3/4 cup milk
    1/4 cup cooking oil
    streusel topping
    3 tablespoons flour
    3 tablespoons brown sugar
    1/4 teaspoon cinnamon
    2 tablespoons butter
    2 tablespoons nuts
    Cut in butter with dry ingredients until it resembles coarse crumbs. Set aside.
    Grease muffin pans.
    Combine flour, sugar, baking powder,and salt.
    Make a well in the mixture.
    In another bowl combine egg, milk and oil.
    Add egg mixture to flour mixture.
    Stir just until moistened. It should be lumpy  Don't mix too much in will cause odd shaped muffins with tunnels.
    Spoon into muffin tins.
    Add streusel topping.
    Bake at 400 for 18-20 minutes.
    Serve warm.