Why did you become a Center tutor?

One of my reasons was for service hours for NHS. When people come up to me and ask for help or have a question, I always help them. Being a Center tutor is kind of like doing what I already know how to do, so I was like, okay, I get the hours for NHS and I could help people. 

What is the best part about tutoring? 

 For me, it's when I can actually notice that they're learning things. Sometimes I feel bad, because when I explain things, I talk too fast, and they're like, "Wait, what?" But, once they get it, I feel like I actually helped them get a better grade, like I actually made a difference somehow. 

Would you recommend being a Center tutor to other students? Why or why not?

 My opinion is that if you like teaching people or helping them out or just generally just helping someone with a question, you should be a tutor, I personally like it, because like we said before, you actually get to help people. It's nice to feel like you actually made a difference. I would say my advice is become a teacher's aide or tutor, but I like tutoring more. 

Why did you become a Center tutor?

Honestly, I just actually like helping people. I have little brothers, and I always help them with math and other subjects so I am used to helping others with their schoolwork. 

What is the best part about tutoring? 

I just like when you're helping a kid for a while, and they get unassigned because they're doing better in class. It's nice because it's like, "Oh, I'm doing good because they're understanding class."

Would you recommend being a Center tutor to other students, and why or why not?

I like it because, like we said, it's nice to help people, but it's also nice because you can hang out with your friends, too. Friends will come in to get help, and some are also tutors, too. I definitely recommend being a Center tutor. 

Everyone loves a minion! Grab a yellow shirt and beanie and a pair of overalls and you're all set. Carry a banana for an added touch. (If you don't have any overalls, stop by Mrs. Scott's room. She has plenty at home.)

Grab a flannel and some boots and you're all set on this one. 

Pick a flavor and a color that matches with your favorite milkshake, and bring all your friends to the yard. 

Get a little spooky with this easy last minute costume you can throw together in minutes. If you don't have a cape, just dress in all black. Add some powder to your face, and you are ready to take a bite out of Halloween. 

Use some towels, rags, gauze, or toilet paper to wrap yourself into a fun holiday. 

Some fabric or a poster board and markers and you can make your most used or favorite emoji. 

Put your phone down for this one! Go as your favorite social media platform. Wear the color and add a logo!

You may be nice, but do you love Mean Girls? Grab a friend, raid your closets, and be your favorite characters. 

Ingredients

Chocolate cake recipe:

1 ¾ cups flour
2 tsp vanilla extract
2 large eggs - room temperature
½ c vegetable oil
1 cup buttermilk - room temperature
1 tsp kosher salt
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 cup hot coffee
Prep cake pans:
1 TB butter
1 TB cocoa powder

Chocolate Buttercream Frosting:

1 ½ cups unsalted butter, room temperature
4 ½ cups powdered sugar
2 tsp vanilla extract
1 cup unsweetened cocoa powder
⅛ tsp salt
4 TB heavy cream, room temperature

Toppings: Your choice, but here's what I used

     1 cup M&M's
    10 Fun-size Mars candy bars, some
    whole, some cut in half
    10 Fun-size Snickers candy bars, some
    whole, some cut in half
    10 Fun-size 3 Musketeers candy bars,?
    some whole, some cut in half
    Chocolate sauce drizzle

Instructions

Preheat the oven to 350 F.

Use butter and cocoa powder to coat the cakes pans. Using a stick of butter, rub butter on the inside surface of the cake pan and then sprinkle cocoa powder to coat. Remove any excess cocoa powder.

Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.

Combine eggs, milk, oil, vanilla and add wet ingredients to dry ingredients.

Mix on medium speed for 2 minutes.

Mix in hot coffee last. The batter will be thin.

Pour evenly into two 9” prepared pans.

Bake for 30-35 minutes.

Cool in pans for 30 minutes, then invert onto wire rack.

While cake is baking, prepare chocolate buttercream frosting.

Beat butter and vanilla with mixer on medium high until light and fluffy.

Sift together powdered sugar, cocoa powder, and salt and mix with whisk to combine.

Add 1 cup of dry ingredients at a time to butter mixture and mix on medium speed.

With mixer on low speed, add cream.

Turn mixer up to medium speed and mix for 2 minutes.

Once cakes have cooled, place one cake on cake stand and cover top with a layer of frosting. Place the other cake on top and cover the entire double cake with a crumb coat and allow crumb coat to dry.

Then frost the entire cake. Place M&M's around edge, then decorate the entire top with pieces of whole and divided candy bars and extra M&M's.

Drizzle with some chocolate sauce before serving.
Courtesy of saltycanary.com

Ingredients

For the Cookie Dough

• 1 cup salted butter, softened at room temperature

• 3/4 cup granulated sugar

• 3/4 cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• 2 and 2/3 cup all-purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

• 10 ounces Hershey's milk chocolate bars, chopped or broken up/ You can add other chocolate candy if desired

For Stuffing + Topping the Cookie:

• 6-7 ounces Hershey's milk chocolate, chopped or broken up

• 4 whole graham crackers, broken into bite-size pieces

• 1 cup mini marshmallows

• 6 large marshmallows

Instructions

1. Prep: Preheat your oven to 350 degrees. Spray a 10-inch oven-safe skillet with nonstick spray.

2. Make the Cookie Dough: Add the butter to a large mixing bowl and cream with an electric mixer on high speed, about 30 seconds to 1 minute. Add the sugars and mix on high until well creamed with the butters, about 1-2 minutes. Add the eggs and vanilla and mix until just combined. Add the flour, salt, and baking soda and mix until a cohesive dough forms (it may seem a bit crumbly at first, but it will come together). Mix in the 10 ounces of chopped hershey's bars.

3. Stuff the Cookie Dough: Press half the dough into your prepared pan. Sprinkle on half of the additional milk chocolate (about 3 ounces), 1/2 cup of the mini marshmallows, and 2 broken up graham crackers. Press the remaining dough on top, covering the layers underneath as best you can. Top the cookie off with the remaining milk chocolate, marshmallows, and graham crackers, adding as much as you desire.

4. Tip: I like to cut the large marshmallows in half so they aren't so big!

5. Bake: Bake for 14-17 minutes. The cookie dough will seem a bit underdone in the center but will appear baked and set around the edges. A toothpick inserted into the center and edges will come out clean (it may hit some chocolate hah). If you want a slightly less gooey cookie, add 2-3 minutes to the bake time.

6. Serve + Store: Dig in while this is warm and gooey! Serve as is, or with ice cream or milk. Store the cooled leftovers covered at room temp for 2-4 days. Reheat as desired.

Nutrition Serving: 1serving | Calories: 851kcal | Carbohydrates: 115g | Protein: 9g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 438mg | Potassium: 263mg | Fiber: 4g | Sugar: 75g | Vitamin A: 777IU | Calcium: 52mg | Iron: 4mg Courtesy of bluebowlrecipes.com.

Ingredients

For the Rice Krispies:

• 1 cup salted butter

• 20 oz mini marshmallows

• 2 tsp vanilla extract

• ½ tsp salt

• 9 cups Rice Krispies

• 2 cups mini candy bars, chopped I use Kit Kats, Hershey Bars, Reeses, Milky Ways, Snickers and M&Ms

For the topping:

• 8 oz milk chocolate you can use semi-sweet as well!

• 1 cup mini candy bars, chopped

Instructions

For the Rice Krispies:

1. Line a 9×13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot melt your butter. Once melted, continually stir until the butter just begins to brown. The butter should foam up twice and then begin to give off almost a nutty aroma. Immediately remove from heat so the butter does not burn.

2. Immediately stir in the two teaspoons of vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides. Add in salt.

3. Add in half of the marshmallows and mix until almost completely melted before adding the remaining. Stir until all of the marshmallows are entirely combined and melted. At this point, add in the Rice Krispies, 2 cups at a time, and lightly stir until combined. Continue to add the Rice Krispies until everything is evenly combined. 

4. Pour ⅓ of the mixture into the prepared pan. Sprinkle in 1 cup of the chopped mini candy bars. Top with another ⅓ of the mixture and add remaining 1 cup of the candy. Top with the remaining Rice Krispies. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, but you do want it to be pushed into the pan so be gentle.

For the topping:

1. Break up the chocolate and add to a heat proof bowl. Microwave for 30 seconds, stir and repeat until completely melted. Once it's ready, set aside for 3 minutes to chill down to room temperature. Using a spoon, drizzle ½ of the chocolate onto the treats. Sprinkle on the remaining chopped mini candy bars, then drizzle on remaining chocolate to seal in the topping. Cut into 12 slices and enjoy!

Courtesy of mymessykitchen.com