Saturday, November 6, 2010

Fresh Steamed Veggies!!

One more post for today, make up for missing a few months.  I love steamed vegetables. Just LOVE them, but I find that my cafeteria's veggies aren't all that tasty.  They're not steamed their boiled which leads to loss of flavor and nutrients. Instead when I want some nice fresh steamed veggies I take two salad bowls (our salad bowls have just a little lip that's flat so when they're put together with one upside-down they make a nice dome and actually seal themselves with steam.  I'm not going to go into ingredients for all of this because it's so simple and customizable but here goes!

Take 2 salad bowls and put your choice of fresh veggies from the salad bar into once bowl along with about 1/4 cup of water. (I usually use carrots, broccoli and cauliflower as well as some onions for flavor.) Put the other bowl on top of the one with veggies in i and put it into the microwave for 1:30 minutes, stir, them put back in for another minute. Drain water into an extra cup or into empty bowl, add butter and salt if desired (I find the butter is unnecessary) and ENJOY!!

Apple Crisp in a Cup!

So I REALLY fail at this, It's been a few months since I've posted and I wasn't that good to begin with either.  I found this recipe when I was in the process of experimenting with apple sauce recipes and was really craving apples in all shapes and forms.  This is perfect for college students because it uses ingredients that are readily available in most cafeterias so here ya go!


  • 1 Apple
  • 1 pack plain or maple instant oatmeal
  • Cinnamon
  • 4 Sugar Packets
  • Brown Sugar if available
  • 1-2 packs of butter


  1. Cut apple into bite sized chunks and put into bowl
  2. Toss apple with sugar packets and some cinnamon and pour into mug
  3. Mix oatmeal, brown sugar, and butter and pour over apple chunks.
  4. Microwave for 1-1:30 minutes
  5. Let sit for 1-2 minutes
  6. ENJOY!

Thursday, July 29, 2010

Apple Deliciousness

Hey Guys,

It's been quite a while since I've posted anything on here (you can thank 4 weeks of working at summer camp for that lol). On the bright side, I did learn an awesome recipe for an amazing dessert called Apple Deliciousness, so shout out to Sarah Ballast for teaching me this.

Apple Deliciousness


  •  Apple pie filling, enough to cover the bottom of your pan. (1-1 1/2 cans depending on pan size and how much pie filling you want)
  • Yellow cake mix, again proportional to the pan you have, for a 8x8 or 9x9 square pan half a box or 1 box of jiffy yellow cake mix for 9x13, one full sized box of cake mix.
  • Butter approximately 1 stick per box of cake mix.
  1. Grease pan.
  2. Pour pie filling into pan.
  3. Cut butter into cake mix until it forms small balls.
  4. Pour topping over pie filling.
  5. Bake at 350 for 20-25 minutes or until topping is just starting to turn golden brown.
This is simple and delicious! Try it with other pie fillings such as cherry or even with fresh blueberries depending on what you have around. If you don't like canned pie filling chop enough apples to cover the bottom of your pan into whatever sized slices you want, full chunks like traditional pie, or bite sized pieces. Then mix them with cinnamon sugar to coat (add addition spice if desired such as those used in the Spiced Applesauce Recipe) and you have a delicious Dutch Apple Pie filling!

Thursday, June 24, 2010

Spiced Apple Sauce

Well, it looks like it's time for a new post. Before I begin though I'd like to say, that for the month of July I will be working at Camp Kaskitowa, a Christian Boy's camp about 45 minutes from where I live. Since I'll be gone at camp during the week I'll start posting on Saturday, IF I'm not completely exhausted from working 14 hour days!

That being said let's get on with the food!

I know it's summertime now, but Fall is just around the corner and that means APPLE SAUCE! This is my favorite recipe for a spiced apple sauce and the best part is....NO MEASURING!!! Everything is done to taste! I like mine super spiced and I let it sit in a crock pot over night and it turns DARK brown, it's almost black and it's deliciously bitter. Served warm over vanilla ice cream or topped with a delicious granola (but that's another post!) So let's get down to it!

Spiced Apple Sauce:


  • Apples (however many you want. I find 1 pre-bagged whatever from the grocery store makes a decent ammount also I like courtland apples, but I can't find them when I'm here in Michigan, so when I'm home I tend to use Galas. Check a cook-book or the internet for good applesauce apples)
  • Water, enough to cover your apples in a pot
  • Brown Sugar Dark or Light, whatever you prefer, Dark brings out the spice flavor a bit more while light tends to be more reserved)
  • White or Regular Sugar
  • Ground Cinnamon
  • Ground Ginger
  • Ground Nutmeg
  • Ground Cloves
  • Any other spices
  1. Peel apples (if desired) and chop into 1 in pieces
  2. Put apples into pot and cover with water.
  3. Bring water to a boil and let boil until apples are soft.
  4. Drain water and return apples to pot.
  5. Add about a half a bag of brown sugar if you used a full sized bag of apples.
  6. Add about 1/4 tsp cinnamon for each apple you used.
  7. Add about 1/8 tsp of Nutmeg and Cloves for each apple you used.
  8. Add a small pinch of Ginger for each apple you used.
  9. Mix up apples. I usually use a potato masher for a chunkier apple sauce. If you want smoother applesauce start with the masher then use an immersion blender (stick blender) until you reach the desired consistency. Another option is to pour part of the mix into your full sized blender and use the pulse function until the desired chunkiness is reached. I also like to hold back about 1/2 cup to a cup of the un-mashed apples to add slightly bigger chunks, when I'm making a smoother sauce.
  10. Continue adding spices and brown sugar to taste.
  11. Add regular sugar if needed to bring up the sweetness.
  12. Transfer to a crock pot and let sit overnight. if desired.
Sauce topping for Spiced Apple Sauce:

If you want a beautiful presentation for your apple sauce make up a batch of granola (I will post a recipe on here once I get back to school and find my college cook book, it has an AWESOME granola recipe!) and then top your applesauce with the granola and a drizzle of this Spiced Caramel Sauce. OR use the sauce to top your ice cream or as a dip for gingerbread cookies/chips!


  • 1 cup Sugar
  • Water
  • 6 tbsp. Butter
  • 1/2 cup Heavy Whipping Cream
  • Cinnamon
  • Ginger
  • Nutmeg
  • Cloves
  • Any other spices you used in your spiced apple sauce

  1. Mix your sugar with water in a pot until it is the consistency of wet sand.
  2. Add any spices desired, to taste.
  3. Turn the heat on to medium and begin to melt the sugar. If you have a candy thermometer you may want to use it if not it's no big deal.
  4. The sugar and spices will begin to caramelize when the reach 320 degrees Fahrenheit. 
  5. Once the sugar mixture has started to turn amber begin stirring the caramel. You can stir early to keep the sugar from burning, but to much stirring with result in re-crystallization of the sugar and we don't want that!
  6. Once the caramel has reached an amber color you like, (the darker the stronger the spiced flavor will be), add your butter, and mix until it is completely emulsified.
  7. Once the butter is emulsified add your cream in small portions. To prevent the caramel from seizing up you can heat the cream before adding it, but be sure to do so BEFORE you start the caramel making process. This isn't necessary and if the caramel does seize just keep mixing in small amounts until the cream is all mixed in.
  8. LET COOL before using.
Remember that caramel making is a process that goes very it is best to get all your ingredients together first. This is true of any recipe but especially ones that are rapid.

Thursday, June 17, 2010

Beefy Vegetable Fry-Pan Soup

Well, to get right down to the college cooking theme, it's time for my fry-pan soup recipe. This dish is perfect for the college student on a budget and it's so easy to customize to what you have on hand. The basic recipe is this:

Basic Fry-Pan Soup (serves 1)


  • 1 serving protien - cubed if needed (1 chicken breast, 1 steak, shrimp, etc.)
  • 1 package ramen noodles (same flavor as protein)
  • 1 serving vegetables (carrots, celery, potatoes, etc.)
  • Aromatics to taste (garlic, onions, dried spices, etc.)
  • Vegetable or Olive Oil
  • 1 cup water (or broth to match protein)
  • Extra bouillon if desired (flavored to match protein or vegetable)
  • Salt and Pepper to taste


  1. Put your fry pan on the stove or hot plate and pour in just enough oil to coat the bottom of the pan.
  2. When oil is hot add ingredients in this order
    • Aromatics, until slightly tender
    • Meat until just brown on the outside
    • Vegetables, until slightly tender
    • Ramen noodles (not the seasoning) until lightly browned
  3. Add water and seasoning packet, along with extra bouillon and salt and pepper to taste.
  4. Bring to a boil and let rest until noodles are tender.
  5. ENJOY!

Now for my Beefy Vegetable Fry-Pan Soup you're going to buy some steak. Now before you bite my head off for suggesting steak on a college cooking website think about this, Beef is actually CHEAPER than chicken if you buy it fresh from a butcher. When I made this at school this past year we were able to get 11 steaks for $20! A tip for college students everywhere, find all the grocery stores near campus and check prices. Figure out which store has the best overall prices for the food you will be buying and shop there. Similarly, find the best store to buy any medicine you might need, the best one for school supplies, etc. Finding the cheapest store will save you LOTS of time and money in the long run. You will also need a VERY big frying pan. I find a high edged sauce pan works best.

Beefy Vegetable Fry-Pan Soup (serves 10 or 5 hungry college guys)

  • 5 lbs steak cubed
  • 5 carrots sliced into 1in rounds
  • 5 celery stalks sliced 1in thick
  • 1 zucchini sliced into 1in rounds and quartered
  • 1 1/2 cups diced potatoes (I like yellow and red skinned potatoes)
  • 1 can diced tomatoes, drained
  • 5 packs Beef flavored Ramen noodles crushed
  • 2 cloves garlic, minced OR 1 tbsp garlic powder
  • 1 med onion diced
  • 2 tbsp Olive Oil
  • 1 tbsp each dried oregano, rosemary, marjoram, and basil
  • 1 tsp each salt and pepper
  • 1 qt Beef or Vegetable broth 
Other items Needed:

  • Large frying pan or high edged sauce pan
  • Large serving bowl
  • Bowls and spoons
  1. Heat oil in frying pan at medium high heat and add onion, garlic, oregano, rosemary, marjoram, and basil.
  2. When onions are just turning glassy and soft pour out into a serving bowl.
  3. Add steak to pan. (Add more oil if needed)
  4. Once beef is browned pour into bowl with onions and garlic.
  5. Add carrots and potatoes to pan. (Add more oil if needed)
  6. Let cook for 5 minuted then add celery, and zucchini.
  7. Once vegetables are tender pour into bowl with beef and onions.
  8. Add noodles and fry until golden brown.
  9. Turn heat down to medium.
  10. Pour beef, vegetables, and onions back into pan.
  11. Add tomatoes and broth.
  12. Bring to a boil and cook until noodles are tender.
  13. Pour into serving bowl.
  14. ENJOY!
If you're a mom looking for a quick and easy supper mix all ingredients into a crock pot except for the noodles. Let them sit on medium heat through the day. Ten minutes before you want to eat add the noodles. This will be an delicious and tender soup perfect for a cold winter's day. If you're a college student with a crock pot make this in the morning before you head out to class or early afternoon for a delicious dinner away from the cafeteria or the perfect fourth-meal to share with your friends! 

Friday, June 11, 2010

Vanilla Sweet Tea

So this is my first blog post. In honor of summer and the season my first recipe is for one of my favorite summertime drinks.......SWEET TEA! Now, since I'm home for the summer this isn't really a college dish, but any college student with access to a stove/hot plate and some kind of pitcher can make. This recipe is super simple and so easy to customize to your needs. So, without and further ado....Vanilla Sweet Tea

VANILLA SWEET TEA - Makes 2 Quarts


  • 5 bags of black tea
  • 7 1/3 c Water
  • 2/3 c sugar
  • 2 tsp. Vanilla extract.
Other things you'll need:
  • A clear or semi-clear jar or pitcher to make your tea in
  • Small sauce pan for boiling water
  • Tea Pot (optional)

Tea: (3 parts of your sweet tea)
  1. Take your 5 tea bags and put them into your pitcher along with 6 cups water.
  2. Let sit in the sun for 1-1 1/2 hours or until your tea looks dark enough.
  3. When the tea is ready bring inside and put into your fridge to cool.
Syrup: (1 part of your sweet tea)
  1. In saucepan mix 1 1/3 cups water with 2/3 cups sugar and 2 tsp vanilla extract.
  2. Bring mix to a rapid boil and let boil for 5 minutes.
  3. Remove from heat and add to your tea.
  4. Cool and enjoy!
If you need to make more or less the basic ratio is 3 parts Tea to 1 part simple syrup. The syrup is 2 parts water to 1 part sugar with vanilla added to taste (I use 1 tsp for each cup of syrup i will end up with). This is so easy and delicious and so easy to switch up. If you're making it in the winter you can boil your tea. Try it with different types of tea such as ginger, peach, strawberry, green, or any other type of tea you enjoy. Or add different extracts, or no extract. The possibilities are endless so mix it up and let me know what you think!