Keepin' up with Carden!

Start following Carden on Facebook! Click here to "like" our page and show your support! We are communicating more and more using facebook! We want to make sure everyone is connected! 

 Also, please take a minute to review Carden of Tucson on!


Back to School Night

Monday, August 31st


Back to School Night will be online this year! Please attend one of the following times with your teacher.This is a great time to hear more about the school year, curriculum and ask questions. We want every family to be present. Below are the designated times and Zoom login information.






Kindergarten & First Grade ---------------------- ID: 402 608 6570   Password: 801048

Second & Third Grade ----------------------------- ID: 857 2672 8900  Password: 88tLei

Fourth & Fifth Grade  --------------------------- ID: 401 228 2034  Password: 532604

Sixth Grade -------------------------------------- ID: 939 6436 7134   Password: Y7FrSN

Seventh & Eighth Grade --------------------------- ID: 986 311 0064  Password: 698817


Music will be open 5:00 - 6:00 if you have any questions.

Music Class ---------------------------------ID: 973 4400 7841   Password: B3bcmW


Administration will be hosting an open Q&A after class meetings for any parents that would like to attend. Please feel free to stop by to ask a question about Carden's plans of returning in person. We ask that you read our protocols packet beforehand.


Protocols Packet Link



Administration Q&A ----------------------------------------ID: 944 3742 5848   Password: RWK23L

If you need assistance getting into your zoom meetings, or have any questions on scheduling please email

Miss Claridge for help.



Family Survey

If you haven't already, please take one minute to give us your thoughts to help us improve as a school. We truly appreciate the feedback.


Survey Link


Carden is currently enrolling for the 2020-2021 school year! Invite friends and family to join the Carden community. We are excited for the adventures this year holds!

Below is the link for the 2020-2021 school calendar. Click on the image below to check it out!


Don't forget to send in your tax credits for 2020 by April 15th! It is $200 for an individual or $400 for a married couple. Please put in the memo line the tax credit year.

Thank you for your continued support and donations.



Click the link above to print out a copy of the 2020 Tax Credit paperwork. Please designate on the memo line the Tax year.


Success is not final.

Failure is not fatal.

It is the courage to continue that counts.

-Winston S. Churchill


A great way to support Carden of Tucson is linking your Amazon account to an Amazon Smiles Account. Follow this LINK to start using Amazon Smiles. You have the option to choose the charitable organization which would be Carden of Tucson. Thank you for your continued support!


Miss Claridge's Homemade Oreos

• 1 and 1/4 cups (160gall-purpose flour (spoon & leveled)

• 1/2 cup (43g) unsweetened natural cocoa powder

• 1 teaspoon baking soda

• 1/8 teaspoon salt

• 1/2 cup (115gunsalted butter, softened to room temperature

• 3/4 cup (150ggranulated sugar

• 1/4 cup (50g) packed light brown sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

Cream Filling

• 1/4 cup (60gunsalted butter, softened to room temperature

• 1/4 cup (48gvegetable shortening, room temperature

• 1 and 3/4 cups (210gconfectioners’ sugar

• 1 teaspoon pure vanilla extract

2.Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.
3.Preheat oven to 350°F (177°C). Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4.Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total).
5.While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and vanilla. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.
6.Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week.

*Mixing peanut butter into the filling is soo delicious!*



• Monday, August 31st -- Back to School Night (via zoom)


• Monday, September 7th -- Labor Day - No School

• Tuesday, September 8th -- Tentative Return to In-Class Learning

• Friday, September 11th -- Noon Dismissal

• Friday, September 25th -- Noon Dismissal and Parent/Teacher Conferences


• Friday, October 9th -- Noon Dismissal

• Monday, October 12th thru October 16th -- Fall Break


• Tuesday, November 10th -- Noon Dismissal

• Wednesday, November 11th -- Veteran's Day - No School

• Wednesday, November 25th -- Noon Dismissal

• Thursday, November 26th & Friday, November 27th -- Thanksgiving Break - No School


• Friday, December 18th -- Noon Dismissal

• Monday, December 21st thru January 1st -- Winter Break

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