Breakfast

Time-saving Sheet-pan Eggs

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Time-saving Sheet-pan Eggs
These time-saving sheet-pan eggs will make your meal prep SO EASY!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 egg
  • ½ cup milk
  • salt, to taste
  • pepper, to taste
  • topping of your choice
Instructions
  1. Preheat the oven to 450˚F (230˚C).
  2. In a bowl, whisk together the eggs and milk until smooth.
  3. Pour the eggs onto a greased sheet pan and sprinkle in your favorite toppings.
  4. Bake for 15 minutes or until the eggs are cooked through.
  5. Slice the omelette and serve immediately or put into a storage container and freeze for up to 1 month.
  6. Enjoy!

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Breakfast

Microwave Prep Breakfast Sandwiches

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Microwave Prep Breakfast Sandwiches
These microwave-prep breakfast sandwiches are super dorm-friendly and GREAT for busy mornings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 sausage patty
  • 2 slices ham, quartered
  • 5 egg
  • 1 splash milk
  • salt, to taste
  • pepper, to taste
  • 2 bacon, sliced in half width-wise
  • 5 english muffin, halved
  • 5 slices cheddar cheese
  • fresh spinach
Instructions
  1. On a large plate, arrange the sausage and the ham in a circle, then place a microwaveable mug in the center.
  2. Crack the eggs into the mug, season with salt, pepper, and add a splash of milk. Stir until evenly mixed.
  3. Microwave the entire plate for about 2 minutes until the egg is cooked through, making sure it does not bubble over.
  4. Remove the plate and microwave the bacon strips on a separate plate for about 4-7 minutes. Check the bacon at 4 minutes, then every minute or so to make sure it doesn’t burn.
  5. Drain the bacon of its fat, then set aside.
  6. Invert the mug with the egg, then slice the egg cylinder into 5 equal rounds. You may have to run a knife around the mug first to ensure that the egg comes loose in one solid piece.
  7. To assemble, layer your sandwich as you’d like with the meat, egg, cheese, and spinach.
  8. Wrap each sandwich in a damp paper towel, then with parchment paper. Place the sandwiches in a large zip top bag, then freeze for up until 1 month.
  9. When ready to eat, remove a sandwich from the freezer, unwrap the parchment, and microwave for about 2 minutes. Cool for 1 minute, then unwrap the paper towel.
  10. Enjoy!

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Dessert

Caramel Apple Cheesecake Bars

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Caramel Apple Cheesecake Bars
Caramel apple deliciousness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • 2 c. all-purpose flour
  • ½ c. firmly packed light brown sugar
  • ½ tsp. ground cinnamon
  • pinch of kosher salt
  • 1 c. unsalted butter, softened
FOR THE CHEESECAKE
  • 3 8-oz. blocks cream cheese, softened
  • ¾ c. sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • 3 granny smith apples, peeled, cored and diced
  • ½ tsp. ground cinnamon
FOR THE STREUSEL TOPPING
  • ¾ c. firmly packed brown sugar
  • ¼ c. granulated sugar
  • ½ c. all-purpose flour
  • ½ c. old-fashioned oats
  • ½ c. butter, softened
  • ½ tsp. cinnamon
  • Caramel, for serving
Instructions
  1. Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper.
  2. Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
  3. Make filling: In a large bowl, beat cream cheese and ¾ cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
  4. In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
  5. Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
  6. Scatter apples on top of the cheesecake mixture, then top with oat mixture.
  7. Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
  8. Before serving, drizzle with caramel sauce and slice into squares.

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Main dish

BLT Sushi

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BLT Sushi
One fusion food that is definitely worth trying.
Author:
Cuisine: Japan
Recipe type: Main dish
Ingredients
  • 10 slices bacon
  • 2 tbsp. mayo
  • 1 c. chopped tomatoes
  • 1 c. shredded romaine
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, line 5 slices bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay the slices back down. Next, lift opposite bacon slices back and place a bacon slice on top. Lay the slices back down. Repeat the weaving process until you have a bacon weave of 5 strips by 5 strips.
  2. Bake until cooked but still pliable, 20 minutes.
  3. Pat bacon weave with paper towels to drain fat and transfer to a piece of saran wrap (helps for rolling!).
  4. Spread a thin layer of mayo on top of bacon weave, then top with tomatoes (keep them on the bottom ⅓ for easier rolling) and romaine. Season with salt and pepper.
  5. Starting from the bottom, tightly roll, then slice.

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Cake

The Most Decadent Vegan Chocolate Cake

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The Most Decadent Vegan Chocolate Cake
Make this for a vegan/dairy-free friend on their birthday!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 3 cups all-purpose flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 1 ½ cups almond milk or milk substitute
  • 2 teaspoons cocoa powder
Frosting
  • 1 cup vegan butter or vegetable shortening
  • 2 cups powdered sugar
  • 1 cup cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk or milk substitute
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
  3. Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
  4. Grease the inside of two 9-inch cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
  5. Pour half of the batter into each of the cake tins and bake them for 25-30 minutes, or until a toothpick comes out clean.
  6. Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
  7. While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms. Add almond milk and continue to mix until incorporated.
  8. Choose which of the cakes will be the bottom of your finished cake and carefully level it off. Place a small amount of the icing in the middle of your serving dish and place the cake on top.
  9. Using about a cup of the icing, generously coat the bottom layer of the cake using a spatula. Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
  10. Refrigerate the cake for 30 minutes before serving.
  11. Enjoy!

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Pizza

Pepperoni Pizza Dip

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Pepperoni Pizza Dip
Everything you love about pepperoni pizza in a molten, cheesy dip.
Author:
Cuisine: Italian
Recipe type: Pizza
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup finely chopped onion
  • 1 tablespoon minced garlic
  • ¼ teaspoon red chile flakes
  • 1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
  • 1 tablespoon julienned fresh basil leaves, plus sprig for garnish
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
Bottom Layer:
  • 8 ounces cream cheese, softened
  • ⅔ cup ricotta cheese
  • ⅓ cup grated Parmesan
  • 1 egg, slightly beaten
  • ½ teaspoon minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red chile flakes
Pizza Toppings:
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 cup thinly sliced pepperoni
  • ½ cup diced (1/4-inch) red bell pepper
  • 1 tablespoon minced shallot
  • ½ cup quartered and thinly sliced crimini mushrooms
  • 1 cup small-dice buffalo mozzarella cheese
  • ¼ cup grated Parmesan
  • Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers.
Instructions
  1. Preheat the oven to 350 degrees F.
  2. For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
  3. For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
  4. For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
  5. To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

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Cake

Blue Drip Cake

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Blue Drip Cake
Blue is the most delicious color.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 boxes of white cake mix
  • ½ cup heavy cream
  • 1½ cups white chocolate
  • Blue food coloring
  • Vanilla frosting
Instructions
  1. Prepare 2 boxes of white cake mix according to instructions on box.
  2. Separate batter evenly into 3 bowls. Add 1 drop of blue coloring to one bowl, stir until color is mixed thoroughly. Repeat with the next 2 bowls adding more food coloring until the desired colors are reached.
  3. Grease three 6-inch cake pans and line with parchment paper. Pour each colored batter into a separate pan. Bake according to box instructions.
  4. Remove cake from pans and let cool. Use a serrated knife cut the round top off of the cake so the cakes are even and flat.
  5. Place the first cake on a cake stand and add a thick layer of frosting. Place the second cake on top, and add more frosting. Place the third cake on top and frost the cake until completely covered.
  6. Frost the entire cake until smooth. Chill in the refrigerator for 1 hour.
  7. For the ganache, heat the heavy cream in the microwave until bubbling, about 45 seconds. Add the white chocolate and stir until smooth. You may need to microwave the ganache for 10-20 seconds to melt any lumps.
  8. Separate the ganache into 3 bowls. Add one drop of food coloring to one bowl. Stir until the color is evenly mixed. Repeat the the next 2 bowls adding more food coloring until the desired color is reached.
  9. Spoon ganache in circles one on top of the other, making sure the ganache is not too thick. Continue until the ganache starts dripping over the edge.
  10. Slice and enjoy!

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Dessert

Roy’s Classic Melting Hot Chocolate Soufflé

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Roy's Classic Melting Hot Chocolate Soufflé
You're gonna wanna make this!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 12 tablespoons butter
  • 8 ounces semisweet or dark chocolate
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 4 eggs, plus 4 egg yolks
  • Ice cream, to serve
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
  3. In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
  4. Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
  5. Line 4 soufflé tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
  6. Serve with ice cream.
  7. Enjoy!

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