Premier Programs

Follow the lead of talented PVSchools culinary students in making these rich and delicious red velvet pancakes with cream cheese frosting!

Learn more about Career and Technical Education programs at Paradise Valley High School.

Red Velvet Pancakes with Cream Cheese Frosting Ingredients

For the Pancakes:

• 1-¹/₄ cups all-purpose flour
• 2 cups red velvet cake mix
• 1 tablespoon sugar
• ³/₄ teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1-³/₄ cups milk

(Makes about 12 pancakes.)

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ¹/₄ cup butter, softened
• 2 cups powdered sugar
• ¹/₄ cup milk (plus more depending on the desired consistency
• Splash of vanilla

Instructions

Whisk together the flour, sugar, cake mix, baking powder, and salt. Mix in the eggs, vanilla, and milk, just until batter forms.

Scoop ¹/₄ cup batter onto a lightly greased griddle (using an electric griddle is highly recommended). Cook on one side until edges look dry and bubbles on top are not sinking back in. Flip and cook on the other side. Repeat with all batter.

Make the glaze: Use an electric mixer to beat together the cream cheese and butter until smooth. Add the powdered sugar 1 cup at a time, mixing in between additions. Gradually add the milk and vanilla while mixing until smooth.

Add more milk if desired for consistency.

Warm up this winter with a hot bowl of some hearty and creamy Chicken and Rice soup! Prepared by the wonderful student chefs in Paradise Valley High School's Culinary Program.

Learn more about Career and Technical Education programs at PVHS.

Cream of Rice Chicken Soup Recipe:

¹/₂ large onion, chopped
¹/₂ large carrot, shredded
¹/₂ medium-stalk celery, chopped
1 tablespoon butter
¹/₄ cup all-purpose flour
4 cups of chicken broth
1-¹/₂ cups of cooked rice
3 ounces cooked boneless, skinless chicken breast, cubed
Pinch of salt and pepper
¹/₂ cup evaporated milk

Cooking Steps:

1. In a large saucepan, sauté onion, carrot, celery, and butter until tender. Spoon in flour, and stir until blended.
2. Gradually add broth. Stir in rice, chicken, salt, and pepper. Bring to a boil over medium heat. Cook and stir for 2 minutes, or until thickened.
3. Cook for 3-5 minutes more until heated through. Ladle and serve.

Go behind the curtain in a documentary series that chronicles what it takes to put on North Valley Arts Academies' (NVAA) production of Disney's "The Little Mermaid." From blocking rehearsals to designing a set to programming lighting cues, these talented NVAA students work very hard to bring the story of "The Little Mermaid" to life.

NVAA's "The Little Mermaid" features a cast of 65 Shadow Mountain High School, Shea Middle School, and Desert Cove Elementary students from grades 4 through 12. The show is designed by NVAA technical theatre students and run by a crew of high school students and 6th-8th grade technical theatre interns.

This is a three-part documentary series. We invite you to watch all three episodes via this YouTube playlist.

Learn more about or apply for North Valley Arts Academies.

Watch the very talented PVHS Culinary Arts students as they whip up some delicious treats this holiday season! This month we see how to make Christmas Goody Bars! No matter how you celebrate this holiday season, these treats are a good way to sweeten up the holidays!

Learn more about Career and Technical Education programs at PVHS.

You can find the full recipe here:

Christmas Goody Bar Ingredients

1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup finely chopped pecans
3/4 tsp salt
1 cup (2 sticks) butter, melted
1 can (14 oz) sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter
1 cup mini m&m's

Instructions

Heat oven to 350 degrees and spray a 9x13 baking pan or line with parchment paper.

In a large bowl, mix together oats, flour, brown sugar, pecans, salt, and melted butter. Stir together until combined and crumbly. Remove 1 cup and reserve for later. Press remaining into baking pan.

In a saucepan over medium heat, stir the condensed milk, 2 tablespoons butter, and 1 cup semi-sweet chocolate chips until smooth and melted. Pour over the crust in pan. Sprinkle with the reserve mix and the m&m's. Press down lightly.

Bake for 25 minutes. They will appear not to be done, but will set up nicely after they cool.

Let cool for 1-2 hours before cutting.

The talented culinary students at Paradise Valley High School (PVHS) are whipping up some great fall-themed recipes this holiday season. Here is one student walking us through sweet and decadent Seven-Layer Bars!

Learn more about Career and Technical Education programs at PVHS.

Seven-Layer Bar Ingredients

1 Stick Butter or Margarine
1 Cup Graham Cracker Crumbs
1 Cup Coconut
1 Cup Nuts (any)
1 Cup Chocolate Chips
1 Cup Butterscotch
1 Cup Sweetened Condensed Milk

Instructions

Melt butter in pan. Add graham cracker crumbs to melted butter and mix. Press mix into cookie sheet.

In layers, add coconut, nuts, chocolate chips, and butterscotch chips. Then pour condensed milk over the top.

Bake at 350 degrees for 30 minutes.

Cool, then cut bars.

As we FALL into the holiday season, the very talented culinary students at Paradise Valley High School (PVHS) are starting to whip up some tasty fall-themed treats. One student chef walks us through a delicious Pumpkin Brownie recipe!

Learn more about Career and Technical Education programs at PVHS.

Pumpkin Brownie Ingredients

¾ cup all-purpose flour
½ tsp baking powder
½ tsp salt
¾ cup butter melted
1 ½ cups white sugar
2 tsp vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup chopped walnuts
¾ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Grease an 8×8 inch baking pan.

In a bowl, stir together the flour, baking powder, and salt.

In a separate bowl, stir together the melted butter, sugar, and vanilla. Using a spoon, mix in eggs one at a time. Gradually stir in your flour mixture, and divide the batter evenly among two separate bowls.

Stir in cocoa powder and chocolate chips to one batter.

In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

Spread ½ of the chocolate batter into the bottom of a greased 8×8 baking pan. Spread ½ of the pumpkin batter on top of that.

Add dollops of each of the remaining batters into the baking pan (this will make it easier to swirl).

Then, drag a kitchen knife gently through the dollops of chocolate and pumpkin batter to create a swirled top.

Bake at 350 for 45-48 minutes. Enjoy!

Our Volunteer in Paradise (VIP) volunteers make a meaningful difference in our schools!

Learn more about the program at pvschools.net/VIP.

The goal of the AVID (Advancement via Individual Determination) program is simple: We guarantee that our students will be both college and career ready through an organized, structured college and career curriculum; unparalleled access to rigorous coursework; and leadership and character training.

AVID provides a consistent, streamlined educational path from elementary school all the way through high school graduation! The AVID program is available at five of our elementary schools, three of our middle schools, and two of our high schools.

Learn More About AVID

The North Valley Arts Academies (NVAA) Dance Program provides your child with the essential skills to become a well-rounded dancer. If your child possesses a love of movement, the NVAA Dance Program is ideal for honing their skills and propelling him or her into the art of dance. 

This program is available to 5th- through 12th-grade students.

Explore the PVSchools NVAA Program

By developing the WHOLE child – socially, emotionally, academically and ethically – Mountain Trail Middle School is fostering a school climate that promotes greatness!

Explore Mountain Trail's Signature Programs