Online Content for The Pulse student publication at Mooresville High School in Mooresville, Indiana.
Adviser- Ada Clark
Editor- Arionna Moore
Reporters- Mackenzie Becker, Will Coram, Maranda Flannery, Rose Freeman, Arionna Moore, Katie Osbourne, Abbi Price, Sam Stoner, Jaiden West
Fighting the Chills in Style: Holiday Recipes
by Whitney Smither
Settling down for the night and want to make
something warm up with? Craving cookies with a lot of sugar? Wanting to cook
something creative that one can eat? If one said yes to any of the questions
above here are some great recipes to try out!
Nutella Hot Chocolate
cup of Milk
tbsp. of Nutella
over medium-low heat to warm up the milk in a saucepan on the oven.
once the milk in the saucepan is warm, take it off the heat.
drop in 3 tbsp. of Nutella scoops and whisk.
put on whip cream, serve in a mug and enjoy!
Crocker® Rich & Creamy vanilla or chocolate ready-to-spread frosting (from
16-ounce tub), if desired
candy sprinkles or colored sugars
mix powdered sugar, butter, soft drink mix, vanilla and egg in large bowl with
spoon. Stir in flour and cream of tartar. Cover and refrigerate at least 30
heat oven to 375ºF. Divide dough into 20 pieces. Roll each piece into 6-inch
log, using lightly floured hands. Place about 2 inches apart on ungreased
bake 8 to 9 minutes or until firm. Cool 2 minutes; remove from cookie sheet to
wire rack. Cool completely, about 30 minutes.
spread tips of cookies with frosting and sprinkle with candies.
Ginger-Brown Sugar Cookies
cup packed brown sugar
cup butter or margarine, softened
cups Gold Medal® all-purpose flour
teaspoon baking soda
teaspoon ground ginger
cup finely chopped crystallized ginger
tablespoons granulated sugar
heat oven to 375°F. In large bowl, beat brown sugar, butter, vanilla and egg
with electric mixer on medium speed, or mix with spoon. Stir in flour, baking
soda and gingers.
shape dough by rounded teaspoonfuls into 1-inch balls. Place about 2 inches
apart on ungreased cookie sheet. Flatten to 1/2-inch thickness with greased
bottom of glass dipped in granulated sugar.
bake cookies 8 to 10 minutes or until edges are set. Remove from cookie sheet
to wire rack; cool.
by Cassidy Kelley Food drive donations from MHS reached an all-time high with a total of 4,749 canned and boxed goods; a significant rise from the 938 that were collected last year. Mr. Clint Swalls’ class brought in an average of 42 items per student, thus winning them the free breakfast. Mr. Matt Bosworth’s class came in a close second with an average of 34 cans per student. Great job Pioneers!