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November 15, 2017

Only in Jesus are we able to
become the kind of persistently
thankful people God created us to be.

EAGLES ADVANCE TO TAPPS PLAYOFFS
FALL FOOTBALL FRENZY CONTINUES

The 2017 Rosehill Christian Eagles are preparing for only their second trip to the TAPPS 11 Man State Football Playoffs. The Eagles finished 6-4 and were the 3rd place team in a ten team district. The season was highlighted by two overtime wins over The Woodlands Christian (13-7) and Lutheran North High School (10-7). They travel to Waco this Friday for a game with Reicher Catholic School. 

Please pray for safe travels for the entire team and the fans going to support them. Go Eagles!

PTO NEEDS YOU!

THIS IS A BUSY TIME OF YEAR FOR THE PTO, and there are many opportunities for you to get involved. Sign ups for any of the following are available at rcseagles.ivolunteer.com

The annual Christmas Luncheon will take place on Friday, December 1st and many volunteers are needed to make it a success. You can sign up to purchase gift cards, help set up or serve our staff, or bring food. We are still desperate for volunteers to substitute for the teachers and staff while they enjoy their time at the luncheon. Please go to IVolunteer to sign up. 

If you have any questions, please contact Rochelle Lauve at rochellelauve@yahoo.com.

The PTO will be handing out Chick-Fil-A lunches to students who ordered them on Friday, December 8th. Volunteers are needed from 10:41 - 1pm. Visit rcseagles.ivolunteer.com to sign up.

RCS COACH RECOGNIZED

Gabe Muoneke, RCS CoachThis year, the Distinguished Alumni Program Committee from the University of Texas will recognize five Distinguished Alumni and one Rising Star for their outstanding contributions to the oil and gas industry. We are very proud to announce that Rosehill JH Boys Basketball Coach (and assistant varsity coach), Gabe Muoneke will be among the few.
"Muoneke lived by this mentality and pursued basketball relatively late in life at 13; his father (at the time completing his PhD at University of Houston) introduced him to a Nigerian and UH alumnus, Hakeem Olajuwon. This determination guided Muoneke through high school an all “A” student (5.9/6.0 GPA Cypress Falls) while being one of the most sought after high school seniors in the state of Texas and the US. Muoneke enrolled at The University of Texas at Austin with a basketball scholarship and majored in petroleum engineering.
As a four-year starter for The University of Texas Men’s Basketball Team during 1996 to 2000, Muoneke would rise in the university’s history books to reach top 20 in scoring, rebounding, games started and played while finalizing his degree in petroleum engineering." Click for the full story.

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Bryce Jackson & Jonathan Whitmire
SOCCER STARS

RCS 5th graders, Bryce Jackson and Jonathan Whitmire (left) worked together with their team during the Fall 2017 Soccer Season with Fairfield Sports 10-12 Boys Division and became undefeated, winning 1st place for the division.  They also placed second for the end-of-season tournament.
Third grader, Lauren Jackson (right) also shared success with her team. They were undefeated during the Fall 2017 Soccer Season with Fairfield Sports 8/9 Girls Division, earning 1st place.  During the final game of the end-of-season tournament, Lauren scored the winning goal to earn her team 1st place in the tournament. Way to go, Eagles! 

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Lauren Jackson
THANKSGIVING CRANBERRIES

1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

TURKEY GRAVY

2 1/2 pounds dark meat turkey pieces
2 tablespoons vegetable oil
1 medium onion, chopped
2 celery ribs, chopped
1 (49.5-oz.) can chicken broth
1/2 cup chopped fresh parsley
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon rubbed sage

Step 1 Cook turkey pieces in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes on each side or until lightly browned. Add onion and celery, and sauté 4 minutes. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding solids.
Step 2 Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until mixture is golden and smooth. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 to 20 minutes or to desired thickness. Stir in remaining ingredients.

SQUASH CASSEROLE

4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) freshly shredded Cheddar cheese
1 cup mayonnaise
2 tablespoons chopped fresh basil
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
2 tablespoons butter, melted
1/2 cup crushed French fried onions

Step 1 Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.
Step 2 Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
Step 3 Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
Step 4 Bake at 350° for 35 to 40 minutes or until set.

TEE'S CORN PUDDING

1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups cups fresh corn kernels

Step 1 Combine first 4 ingredients.
Step 2 Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.
Step 3 Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
WHAT'S AHEAD?

NOVEMBER 15
December Lunch Orders Due

3:45PM 4-H Cooking Club

4PM JH Boys Basketball
C Team vs. TWCA

4PM JH Girls Basketball
A & B Teams vs. TWCA

NOVEMBER 16
8:15AM Parent Bible Study

4th Grade field trip to
Washington on the Brazos

Preschool Thanksgiving Feast

3:45PM 4-H Equestrian Club

NOVEMBER 17
FInal turn in day for Golf
Tournament Donations

3rd Grade field trip to
Liendo Plantation

11:30AM Dismissal
for All School
NO EXTENDED CARE

4:30PM JH Boys Basketball
C Team vs. CCS

NOVEMBER 20-24
Thanksgiving Holidays
(No School)

NOVEMBER 27
8:15AM Moms In Prayer

NOVEMBER 28
Free Dress Day for students
who raised $250 towards
the Golf Tournament

DANCING TO STATE

The 2017 Eagle Pride Dance Competition Team will compete in Waco on the 29th at the Tapps Dance Championships. They have been dancing countless hours to execute difficult tricks and advanced turns.
The competition dancers are Brooke Knighten, Holly Gibson, Emily Winkler, Maddie Stoyak and Ashley Shaver. We wish them all the best and safe travels!

ONE ACT PLAY

Congratulations again to our One Act Play for such a successful run this year. We want to thank Mrs. Clark, Mrs. Strange and the cast for taking the time to bring the production to our own stage for our Rosehill family this week. The performance was unforgettable! 

One Act Play Cast
One Act Play on Stage

             

Thanksgiving recipes from Southern Living "Our 50 Best Thanksgiving Recipes of All-Time"
Click HERE for full article

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