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Posts Tagged ‘Back to School Recipes’

Quick Dorm-Room Meals

CerealAdjusting to dorm life from the comforts of home (and a fully stocked and equipped kitchen) can be a rough transition for college-aged foodies. But with just a few tools and a basic pantry, you can whip up satisfying meals for any time of the day or night.

Breakfasts
This whole-grain hot cereal (pictured above) uses bulgur and barley with oats to make an extra hearty and nutritious breakfast. Think about mixing a bigger batch of the cereal so it’s ready to use in an instant. For a cold alternative, mix a whole-grain, low-sugar dry cereal (Cheerios and Bran Flakes are two classic, good choices) with plain yogurt, fresh or dried fruit, a handful of nuts and a splash of lowfat milk. It will keep you fueled for hours.

If you’re in a hurry, try instant oatmeal cooked with lowfat milk and topped with peanut butter and banana, or top rye crisp crackers with mashed avocado and hard-boiled egg slices.

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My Favorite Back-to-School Cookies

For people between the ages of 5 and 23, going back to school is a standard — and sometimes unsettling — part of life. We’ve put together easy recipes and food tips to help make the entire experience way more appetizing.

One of my favorite family food traditions is that my mom always made a fresh batch of cookies on the first day of school. Since back-to-school fever seems to be in the air, I wanted to share one of the cookie recipes I love most from home. My Pink Lemonade Candy Cookies are a variation of a Lemon Drop Candy Cookie that my mom made when I was growing up. The secret ingredient is none other than classic lemon hard candies (Lemonheads!). They are scattered throughout the batter and every now and then you get a bite with a zing of lemon candy that is crazy delicious. The secret to making hard candies work in a cookie recipe is to pulse them in a food processor. It’s important that they’re a fine crumble and that there aren’t any large pieces throughout.

The most important rule for making these cookies perfect is that it’s critical to not overbake them. When you pull them out of the oven, you might think that they aren’t finished, but they are — I promise. It’s also important to let them cool completely on the sheet tray.

I made a batch this week for the sake of tradition, even though no one in my family is headed back to school. Let’s be honest: Who doesn’t love having an excuse to make cookies?

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