Munchie Mondays #3

Bannock Tacos

3 Cups Flour

2 TBS Baking Powder

½ TSP Salt

½ Cup Butter

¾ or 1 Cup Milk or Water

Mix above ingredients knead as minimal as possible. Roll into small circles and fry in oil


* Chilli

* Lettuce

* Tomatoes

* Shredded cheese

* Sour cream

Recipe provided by Kobe

Munchie Mondays #2

Another week of tasty treats to share.  Enjoy!

Kid-Friendly Homemade Mac and Cheese


1 (16 oz) box of elbow macaroni noodles
10 tablespoons (1 stick + 2 TB) butter, divided
1/3 cup all-purpose flour
3 cups milk
12 ounces cheese – any kind you prefer – we usually do cheddar
3/4 teaspoon salt
1/4 teaspoon pepper
4 Tablespoons dry bread crumbs


  • Large pot to boil water
  • Saucepan to make sauce
  • Large casserole dish for baking
  • Measuring spoons and cups


  1. Cook macaroni noodles and drain.
  2. Preheat oven to 375 degrees.
  3. In a saucepan, melt 1 stick (8 TB) butter over medium heat. Stir in flour. Slowly add milk, stirring. Bring to a boil and stir for 2 minutes. Turn off the burner and add the cheese, salt, and pepper, stirring until the cheese is melted. Add the elbow macaroni noodles and mix well.
  4. Turn into a 2 quart casserole dish.
  5. Mix 2 TB melted, butter, 4 TB bread crumbs, and a dash of pepper. Sprinkle over the mac ‘n cheese.
  6. Bake for 30 minutes.

Munchie Mondays #1

Munchie Mondays (although this week we cooked on Tuesday) have started in Division 3.  Feel free to try out our recipes at home and let us know what you think!

“Mom’s” Blueberry Muffins


  • ½ cup margarine
  • ¾ cup white sugar
  • 1 egg
  • ½ cup milk
  • 1tsp vanilla
  • 2 cups flour
  • 2tsps baking powder
  • 1 cup blueberries (frozen are best as they hold their shape while baking)


  • Large mixing bowl
  • Hand or electric beater
  • Large wooden spoon
  • Measuring cups
  • Measuring spoons
  • Muffin tins
  • Paper muffin cups



  • Preheat oven to 350°.
  • In a large mixing bowl, cream together margarine, sugar and egg until well mixed.
  • Add milk and vanilla, mixing thoroughly.
  • Fold flour and blueberries into mixture carefully. Be sure to mix completely but not for too long.
  • Place muffin cups into muffin tins and spoon mixture into cups until just below the edge.
  • Bake at 350° for 20-25 minutes or just starting to brown on top.
  • Cool and serve!


Chaffey is Hip

Parkcrest and Chaffey-Burke Schools are celebrating Canada’s 150th birthday by completing an exciting project. This project involves recognizing the contributions of a group of iconic Canadian musicians, Gord Downie and the Tragically Hip.  Their songs are all about Canadian identity and culture.


Gord Downie is a Canadian hero.  On Monday, June 19th, he was appointed to the Order of Canada for his work on Indigenous issues.  Gord was recently diagnosed with brain cancer.  Parkcrest and Chaffey-Burke sold t-shirts to raise money for cancer research on Gord’s behalf. Altogether both schools have raised over $700.

Parkcrest and Chaffey-Burke Elementary also learned one of the HIP’s songs “Ahead by a Century”, which was videoed by the Burnaby Learning Technology team and has been submitted as our contribution to the “Canada 150th” event.  The song was also performed by the grade two and three students at Primary Days of Music. When Mr. Downie first heard about this project he was so impressed and happy he actually phoned Ms. Chow, one of the people who came to film us, in person to ask about how he could get a copy of the link to add to the Tragically Hip’s Facebook page.

This is the direct link to Chaffey is Hip:

This is the link to the Canada 150 website:

Thank you to all students and staff who made this project such a success!

Roasted Pumpkin Seeds

  • Preheat the oven to 400°F.
  • Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan.
  • Sprinkle the seeds with salt, and pepper if you like.
  • Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack.
  • Let the pumpkin seeds cool all the way down before eating.
  • Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.