Chatsworth Charter High School

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Melissa Yee » Welcome

Welcome

Welcome back to a new Semester Fall 2017

Parents, Guardians, and Students
 
A New Year and a new challenges for all.  I am adding another year , 20+1 years in the SDC mild/ moderate arena of Special Education and back to teaching my passion of Science, Biology.
 
Now for the Parents of our students, here is a little history ....

Throughout the many years of education I, Melissa Yee have been privileged to touch the lives and assist hundreds of young adults from the Middle School to the High School on their educational journey for the past 21 years in LAUSD. Throughout my tenure in Special Education I have taught all core classes, English, Social Studies, Math, Biology, Science, Health, Swimming, and Computer Technology with in the Mild/ Moderate and ED arena and also Recovery on an online delivery system, APEX.  As I told my colleagues, I have a Bingo!  all spots have been checked off

As a CSUN graduate in Community Health Education/ Biology many years ago, my first love was not education but rather dentistry for 22 years in management and as an assistant. My credentials of teaching Mild/Moderate and Education Technology have allowed me to engage all students to be successful. I also enjoy the arts, outdoors, traveling, assisting youth and living life with my family of Engineers!

 

Recent Posts

Bundt Cake

Bundt Cake

 

Cook time: 55 Min   Difficulty: EASY

Prep time: 20 Min   Serves: 8

 

Ingredients

- 1 box yellow cake mix (18 -1/4 oz)

- 1 box butterscotch pudding (3.4 0z) (instant)

- 1/4 c vegetable oil

- 1/4 c water

- 1 c canned pumpkin

- 2 tsp pumpkin pie spice

- 4 eggs

- powdered sugar or whipped cream, opt.

 

Directions

  1. In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.

 

  1. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350'F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.

 

  1. Cool in pan for 15 minutes before removing to a wire rack to cool completely.

 

  1. Dust with powdered sugar and or serve with whipped cream if desired.

 

Variations

Cake mix

Pudding

Fruit

 

Spice

Vanilla

Pumpkin

Pumpkin spice

Spice

Vanilla

Banana

Pumpkin spice

Chocolate

Chocolate

Cherries

 

Yellow Cake

Vanilla

lemon

Poppy seed

 

 

 

 

 

Mochi Mango Bread

Mochi Mango Bread

 

1/2 c. mochiko (glutinous rice flour)

1/2 c. Bisquick

2 tsp. baking soda

2 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 c. sugar

3/4 c. salad oil

2 tsp. vanilla extract

3 large eggs

4 c. ripe mango, diced

1/2 c. raisins

1/2 c. flaked coconut, optional

1/2 c. walnuts, chopped, optional

 

Cooking Process:

Preheat oven to 350 degrees; lightly grease two 8-inch loaf pans. In a mixing bowl, combine dry ingredients. In a separate bowl, combine oil and vanilla. Add to dry ingredients. Add eggs, mixing well until blended. Add mango, raisins, optional coconut and nuts. Let sit for 10 minutes. Pour mixture into prepared pans. Bake 1 hour.

how to serve:

Makes 2 loaves.

Unbaked cookies

Unbaked Cookies

 

2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal/ chow Mein Noodles

I added some peanuts

 

Directions

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.