Scrumptious snickerdoodle crescent rolls to snack on

As another year at Geneseo dies down, many of us are finding our way back home, either eagerly expecting the year ahead or wondering what a future after Geneseo holds. But why expect and wonder on an empty stomach? Here’s an easy recipe that can be made in bulk and brought in the car with you on your journey home.

Peanut Butter Snickerdoodle Crescent Rolls

Ingredients:

1 tube of crescent rolls

4 teaspoons of peanut butter

2 tablespoons of sugar

1 teaspoon of ground cinnamon

Directions: 

1)    Preheat oven to 350°F. 

2)    Stir sugar and cinnamon in a bowl. Put it to the side.

3)    Unroll the crescent rolls and separate into triangles. Spread 1/2 teaspoon of peanut butter on the thick end of each triangle. Sprinkle with a pinch of cinnamon sugar. Roll into crescents.

4)    Bake for eight minutes or until golden brown. While hot, dip the tops in the 

cinnamon sugar mixture. Repeat dipping process once they’ve cooled.

5)    Enjoy!

Hearty minestrone soup to slurp while studying

As we get closer to the end of the semester, college students tend to dread an onslaught of work. With the ingredients and appliances available on campus, however, you can make yourself this nutrient-dense minestrone soup—in just 10 minutes. 

Ingredients:

2 teaspoons olive oil

2 carrots, halved lengthwise and thinly sliced

1 red bell pepper (seeds removed), cut into 1/2-inch pieces

8 ounces green beans (stems trimmed), cut into 2-inch pieces

3 garlic cloves, thinly sliced

1/3 cup couscous

1 can (14.5 ounces) chicken broth

2 tablespoons tomato paste

1 can (15.5 ounces) beans, drained and rinsed

Salt

Flat-leaf parsley leaves

Shaved Parmesan cheese

Directions:

1. In a three-quart microwave-safe dish, place oil, carrots, bell pepper, green beans and garlic; stir, cover and microwave on high for five minutes.

2. Add couscous, broth, tomato paste, navy beans, one cup water and 1/2 teaspoon salt.

3. Microwave on high until vegetables and couscous are tender—approximately five more minutes.

4. Remove from microwave and—when cooled—stir in parsley and sprinkle with cheese.

Vegan veggie pizza bites for healthy snacking

Are you tired of eating the same boring vending machine snacks everyday? To break the mid-semester monotony by try making mini hummus and veggie mini pizza bites. Using ingredients available on campus, this recipe—which makes two servings—will leave you feeling both healthy and full. 

Ingredients:

1 medium zucchini

1/4 cup hummus 

5-7 mushrooms, chopped

1 small red pepper, chopped

1 tablespoon basil, chopped

Directions:

1.    Slice zucchini into four 1/4-inch-thick pieces. 

2.    Spread a teaspoon of hummus on the top of each zucchini piece.

3.    Sprinkle the mushrooms, red pepper and basil on top of the hummus. 

Tip: swap in or add any toppings of your choice

Energizing eggs to fuel your busy day

Getting through the day can be tough after eating a petite breakfast like cereal. While eggs are a great way to start the day, a complex recipe can take a long time; every second counts in the morning for college students. This recipe is quick and delicious, while still providing a hearty, filling breakfast.

Avocado & Tomato Omelette

Ingredients:

4 egg whites

2 medium-sized tomatoes

1/2 of an avocado

Directions:

1.    Dice the tomatoes and avocado in half; any size works.

2.    Heat a pan to medium and add the egg whites.

3.    When the egg whites cook through, flip them and start to 

break them up.

4.    Add the tomatoes to the pan while reducing the heat to 

medium-low.

5.    Wait one minute and then add the avocado.

6.    Let it cook for 30-40 seconds.

7.    Take off heat and serve immediately.

Pro tip: Sriracha is incredible on this dish.

Apple nachos for healthy midterm snacking

Are you looking for a healthy dessert with a sweet twist? If you think you’ve run out of different ideas on how to snack on America’s favorite fruit, look no further: apple nachos are perfect to bring to a gathering or to just snack on while bingeing your favorite Netflix show.

Apple Nachos

Ingredients:

30 large marshmallows

5 tablespoons butter

35 caramel candies

1 tablespoon water

5 apples 

Toppings (chocolate chips, sprinkles, candy, peanuts, etc.)

Directions:

1.    Slice the apples and arrange them on a large plate.

2.    Melt the marshmallows and the butter in a pan on a low heat setting.

3.    Combine the caramels and water in a bowl and microwave until melted

Check every 45 seconds or so to see if it’s completely melted.

4.    Drizzle the marshmallow and caramel sauces on top of the apples.

5.    Add any amounts of the toppings of your choice.

6.    Serve immediately!

Enjoy!

Scrumptious sugar cookies

It’s the week of Valentine’s Day, which means that it’s socially acceptable to indulge yourself on candy and baked goods. We all have our favorite store-bought brands—but let’s be honest, homemade is always better. This Valentine’s Day, get together with your significant other or with friends to make delicious, homemade sugar cookies to celebrate the holiday of love.

Sugar Cookies

Ingredients:

2 3/4 cups flour

1 1/2 teaspoons baking soda

1 cup butter 

1 egg

1 teaspoon vanilla extract

Directions: 

1.    Preheat oven to 375 degrees Fahrenheit. 

2.    In a bowl, mix flour and baking soda. 

3.    Soften butter in the microwave and cream it with sugar until smooth. 

4.    Mix in the egg and vanilla extract. 

5.    Blend in the flour and baking soda mixture until thoroughly combined. 

6.    Roll dough into teaspoon-sized balls and place on a baking sheet. 

7.    Cook for 8-10 minutes or until light golden brown. 

8.    Let cool before eating or frosting. Makes 24 cookies.

Frosting

Ingredients:

3 cups powdered sugar

1/3 cup butter

1 1/2 teaspoons vanilla

1-2 tablespoons milk

Optional: food coloring

Directions:

1.    Soften butter in microwave, then mix with powdered sugar. 

2.    Stir in the vanilla and one tablespoon of milk. Test the consistency of the frosting and keep adding milk—a half of a tablespoon at a time—until the frosting reaches a spreadable consistency. 

3.    If desired, add a few drops of food coloring to make the frosting pink. 

4.    Spread on the cool sugar cookies, decorate to taste and enjoy!

Staff writer Whitley Brincka contributed to this article.

Quinoa cookies to kick off the New Year

Don’t be tempted by the shelves of cookies Mary Jemison likes to push out like clockwork. You can make a healthier alternative with these quinoa cookies, which are only about 140 calories a cookie. These cookies are so healthy that you can even eat them for breakfast! 

Almond-Cranberry Quinoa Cookies

Ingredients: 

1 1/2 cups white whole wheat flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup unsalted butter, room temperature

1/4 cup sugar

1/4 cup light brown sugar

1/4 cup honey

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup cooked quinoa, cooled

1 cup oats

1 cup dried cranberries

1/2 cup unsalted slivered almonds 

Directions:

1)    Preheat the oven to 375 degrees. 

2)    Whisk flour, salt, baking powder and baking soda in a bowl. 

3)    Beat butter, sugar, brown sugar and honey in a separate bowl until 

light and fluffy. Hint: An electric mixer helps; some dorms might have 

one available for rent from the front desk. 

4)    Add eggs, almond extract and vanilla extract to this bowl; continue 

to beat for about two minutes or until pale and fluffy. 

5)    Beat in the flour mixture from the first bowl, 1/2 cup at a time. 

6)    Stir in quinoa, oats, cranberries and almonds. 

7)    Spoon dough in two-tablespoon portions onto prepared sheets, 

preferably lined with parchment paper, spacing 1 inch apart.

8)    Bake cookies for 12-15 minutes or until golden. 

Enjoy!

Snowmen cookies to “sleigh” the season

These adorable snowman cookies make the perfect dessert to top off any holiday meal! Melted Snowman Cookies

Ingredients for icing:

4 egg whites

8 cups confectioners sugar or as needed

1/4 cup lemon juice or as needed

Ingredients for decorations:

24 sugar cookies

24 large marshmallows

75 silver nonpareils

1 tube black decorating gel

1 tube orange decorating gel

1 tube red decorating gel

Directions:

1. Beat egg whites lightly in a large bowl. Slowly beat confectioners sugar into egg whites until the icing will

hold shape. Blend in lemon juice until desired consistency.

2. Arrange cookies about one inch apart on a large sheet of waxed paper. Spread icing onto each cookie, allow

ing icing to drip over edges to look like melting snow.

3. Grease a microwave-safe plate. Place one marshmallow onto plate. Microwave marshmallow until it starts to

puff up for around 30 seconds. Immediately place marshmallow on the edge of one cookie while the icing is still

wet to look like a melted snowman. Repeat.

4. Decorate by piping “twig-like arms” using black decorating gel. Then make “coal eyes” and a “mouth” on the

marshmallow. Make a “carrot nose” under the eyes using orange decorating gel. Make “coat buttons” by arrang

ing silver nonpareils down the middle of the icing. Make “scarves” using red decorating gel.

5. Allow cookies to fully dry before removing from waxed paper.

Enjoy!

Pecan pie to perfect any plate

Pecan pie is the perfect dessert to top off any meal during the holiday season. Its nutty, sugary flavor is a classic favorite. Pecan pie is often served with vanilla ice cream or whipped cream to enhance the taste. This recipe yields 8-10 servings. Pecan Pie

Ingredients:

1 cup Karo® Light or Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Spice Islands® Pure Vanilla Extract

1-1/2 cups (6 ounces) pecans

1 9-inch unbaked or frozen deep-dish pie crust

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in

pecans.

3. Pour filling into pie crust.

4. Bake on center rack of oven for 60-70 minutes.

5. Cool for 2 hours on wire rack before serving.

6. To use prepared frozen pie crust: Place cookie sheet in oven and preheat

oven as directed. Pour filling into frozen crust and bake on preheated cookie

sheet.

Enjoy!

Rosemary polenta for a Thanksgiving vegan alternative

Warm, crumbly cornbread is usually a staple at the Thanksgiving table, and polenta is a great vegan alternative. It’s a simple side dish perfect for experimenting with different spices and flavor combinations.

Rosemary Polenta

Ingredients:

1 cup polenta grits

3 cups water

6 tablespoons vegan butter

4 tablespoons nutritional yeast

2 tablespoons rosemary

1 tablespoon thyme

1 teaspoon garlic powder

Salt and pepper

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Add three cups of water and one cup of polenta grits to a large skillet or saucepan on medium-to-high heat.

3. Mix polenta with wooden spoon continuously for about 10 minutes.

4. Once polenta begins to form a paste, add four tablespoons of vegan butter, nutritional yeast, rosemary, thyme,

garlic powder, salt and pepper. Continue mixing for five to 10 more minutes.

5. Use the remaining two tablespoons of vegan butter to grease a glass baking dish. Once polenta firms and

begins to bubble, scoop into dish and bake for 20 minutes.

6. Chill polenta in the fridge for a few hours.

7. Reheat and cut into squares before serving.

Vegan brownies to satisfy sweet tooth

Campus dessert options for vegans have a stigma of tasting terrible. Just look at Dash at the Commons’ “Badass Power Cookie” fiasco, where even the temptation of a free Coke with the purchase of one wasn’t enough to get people over their terrible taste. Thankfully, not all vegan desserts are bad—including these vegan brownies. Vegan Brownies

Ingredients: 

2 cups unbleached all-purpose flour

2 cups vegan sugar (any bag of sugar that says “Beet,” “Unrefined,” “USDA Organic” or “Raw” is vegan)

3/4 cup unsweetened cocoa powder (unsweetened hot chocolate mix can be substituted, but the chocolate taste

won’t be as strong)

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 cup vegetable oil

1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees.

2. Stir flour, sugar, cocoa powder, baking powder and salt in large bowl.

3. Pour in the water, vegetable oil and vanilla; mix until well blended.

4. Spread evenly in a 9x13 inch baking pan.

5. Bake for 25 to 30 minutes or until the top is no longer shiny.

6. Let sit for 10 minutes.

Enjoy!

Indulgent Overnight Oats

Eating a good breakfast energizes you for the day—something we all need more of as we approach midterms and piles of assignments. This delicious oatmeal is easy to make and one less worry for your stressful mornings. Overnight Blueberry Maple Oatmeal

Ingredients:

1/2 cup old fashioned oats

1/2 cup milk

1/4 teaspoon cinnamon

1 teaspoon flax seeds

1 teaspoon maple syrup

1/2 cup fresh blueberries

Directions:

1. In a bowl or jar, add oats, milk, blueberries, cinnamon, maple syrup and

flax seeds.

2. Stir the mixture.

3. Place in the fridge and let it sit overnight.

4. Warm oatmeal in the microwave in the morning.

5. Optional: Add a splash of milk or water on top.

Vegan pumpkin spice snickerdoodles for dairy-free fall festivities

It’s finally autumn—or, as we should call it, pumpkin spice season. Sometimes vegans feel left out of the fall festivities as everyone enjoys dairy-filled pumpkin spice lattes, donuts and ice cream. This snickerdoodle recipe, however, fits perfectly in the season and tastes so delicious that you won’t even realize it’s vegan. Vegan Pumpkin Spice Snickerdoodles

Makes approximately 24 cookies

Ingredients:

1 flax egg (1 tablespoon flax seeds and 3 tablespoons water – let soak for 10 minutes)

1 cup Earth Balance vegan butter

1 cup white sugar

1 cup brown sugar

3/4 cup canned pumpkin puree

2 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1/2 teaspoon ground cloves

1/2 teaspoon garam masala

1/2 teaspoon ground cardamom

1/4 teaspoon salt

Directions:

1. Preheat the oven to 400 degrees.

2. Beat warmed butter, white sugar and brown sugar together. Beat in the pumpkin puree. Add

flax egg and vanilla extract, then thoroughly combine.

3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, allspice,

cloves, garam masala, cardamom and salt. Add this mixture slowly into puree mixture in batches, beating thoroughly

as you go.

4. In another separate bowl, combine white sugar and cinnamon. Use a small ice cream scoop to

measure out balls of dough, or eyeball to about 1.5 inches in diameter.

5. Bake cookies for 12-15 minutes until visibly browned. Let cool and harden before eating.

Enjoy!

Vanilla peach pops to postpone the polar season

Today marks the first day of autumn, but that doesn’t mean you can’t enjoy a light summer snack. These vanilla peach pops will help you both reminisce on those endless summer beach days, as well as dream about the upcoming crisp fall weather. Vanilla Peach Pops

Ingredients:

1 3/4 cups Almond Breeze Vanilla almond milk

2 teaspoons melted coconut oil

1 tablespoon maple syrup

1 pinch of salt

4-5 ripe peaches, chopped

*Popsicle sticks required

Directions:

Serves 10 popsicles

1. Whisk coconut oil, maple syrup and a pinch of salt into room

temperature almond milk—the melted coconut oil will harden if the      almond milk is chilled.

2. Slice the peaches into small pieces and place them in the popsicle

mold. If you don’t have a popsicle mold, little cups will do.

3. Pour the almond milk mixture over the sliced peaches.

4. Place sticks into the mixture, freeze overnight and enjoy a refreshing

end of summer snack.

Quick cake in a cup

Equipped with only a microwave and a mini-fridge, you can still make a variation of the tasty—and photogenic—snacks that normally depend on high-level cooking artillery. Take advantage of a time when you can eat dessert before—or instead—of dinner by using the following recipe to bake yourself a miniature chocolate cake in under 10 minutes.

Microwave Chocolate Mug Cake

Ingredients:

1/4 cup of all-purpose flour

1/4 cup of white sugar

2 tablespoons of unsweetened cocoa powder

1/8 teaspoon of baking soda

1/8 teaspoon of salt

3 tablespoons of milk

2 tablespoons of canola oil

1 tablespoon water

1/4 teaspoon vanilla extract

Directions:

Requiring approximately five minutes to prep and two minutes to cook, the entire recipe should take around seven minutes.

1. In a microwave-safe mug, mix the flour, sugar, cocoa powder, baking soda and salt.

2. Stir the milk, canola oil, water and vanilla extract into the mug.

3. Cook in the microwave for one and a half to two minutes—until the cake’s middle solidifies.

Enjoy!

Pesto pasta prepared to perfection

Celebrate summer’s approach with a homemade pesto over pasta alongside a glass of wine—for those of age. Cheers to the end of the semester!

Fresh Basil Pesto

Ingredients:

1 lb. pasta

3 cloves garlic

1 tsp. salt

2 cups fresh basil leaves, tightly packed, or more to taste

3 tbsp. pine nuts

1 cup fresh-grated Parmigiano Reggiano cheese

1 & 1/2 cups fresh-grated Locatelli Romano cheese

5 tablespoons extra-virgin olive oil

Directions:

1. Puree garlic and salt.

2. Gradually add in the basil and pine nuts to the garlic

and salt until pasty.

3. Add both cheeses and the olive oil, stirring rather than       

pureeing now.

4. Add more olive oil if needed.

5. Add more of any ingredient, to taste.

6. Boil water and cook pasta.

7. Drain pasta and add pesto. Stir until pesto is evenly

distributed.

8. Serve immediately.

A smoothie to stay cool, energized

With warm summer weather growing closer and closer, there are two tempting, non-alcoholic options when deciding what to sip or not to sip on: a milkshake as a refreshing sweet treat or ice water to work on getting that summer bod. It goes without saying that both of these options aren’t the best if you’re hungry, however, so why not combine the cooling off aspect of a milkshake and the low calories of water by having a smoothie? For a simple, low-cal smoothie, try out this green apple smoothie. It’s sweet, cool, filling and nutritious.

Ingredients

2 cored Granny Smith apples

1/4 cup of dates

1/2 tbsp. of cinnamon

2 cups of water

1 cup of spinach

1 cup of ice

Dash of nutmeg

Directions: 

1. Rinse the fruits off with water.

2. Add all of the ingredients to the blender.

3. Blend them on high until smooth.

4. Pour into a cup.

5. Add a curly straw to the cup—not optional.

Wedding soup to stifle sniffles

It’s that time of year again. It seems as though everywhere you look, someone is coughing or sniffling into a tissue—of course, perfectly timed with the onslaught of end-of-semester papers, projects and exams. The common cold is spreading like wildfire—and whether you’re the patient or the caretaker, here’s an easy, delicious Italian Wedding Soup recipe that is sure to make you feel better. Ingredients:

1 egg ½ lb. ground beef

2 tbsp. bread crumbs

2 tbsp. olive oil

1-8 oz. package of Wegmans diced vegetables—onions, celery and carrots 2 cans of chicken broth

2 cups chopped escarole (easiest to get 15 oz. package)

½ cup Acini DiPepe pasta

Salt and pepper to taste

Grated Parmesan cheese

Directions:

1. 1. Mix ground beef, bread crumbs and egg. Form into small meatballs. Rinse hands occasionally with cool water as you make the meatballs—this will help to keep the meat from sticking to your hands.
2. 2. Brown meatballs on all sides in 2 tbsp. olive oil on medium heat for about five minutes. Remove meatballs.
3. 3. Cook diced vegetables on medium-low heat. Cover and cook, stirring occasionally for six to eight minutes until vegetables are soft, but not browned.
4. 4. Add salt/pepper to taste.
5. 5. Add meatballs and broth. Bring to a boil on high heat. Lower heat to medium and let it simmer for five minutes.
6. 6. Add escarole and return to summer on medium-high.
7. 7. Cook pasta in a separate pan and drain and rinse with cold water. This removes the starch and won’t soak up all the broth when it’s added to the soup.
8. 8. Add cooked pasta to the soup and serve with grated parmesan cheese.

Spiced soup to soothe the soul

It’s that frustrating time of spring when the weather can’t seem to make up its mind on whether or not winter is really over. Don’t let the lingering chills squelch your vigor; rejuvenate your spirit with a spicy, healthy soup!

Ingredients

1 white onion, diced

2 cloves garlic, crushed

3 normal size carrots, peeled and diced

3 cups water

1 cup broth, vegetable or chicken

1/2 cup dried lentils, any color

1 tsp. curry powder

1/2 tsp. ground cumin

1/2 tsp. of diced red chili

1 tbsp. olive oil

2 tbsp. fresh parsley, chopped

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. turmeric (optional)

Directions

1. Add oil to a large pan or medium pot. Once hot, add garlic and onion. Cook two minutes while stirring gently.

2. Add the carrots and lentils to the pan, cook 30 seconds, continuing to stir.

3. Add the rest of the ingredients and simmer for 20 minutes. Add more water or broth if too thick.

4. Add salt to taste, if desired.

5. Add more spice to taste, if you like it intense!

Caponata di Melanzane

Spring is an exciting time in the kitchen. Time to cut the cra—prepared foods and start using fresh ingredients again! Invited to a potluck, having friends over for dinner or just tired of your routine hummus and dip go-to? A vibrant composite of fresh veggies Caponata Melanzana is a favorite Italian side-dish, and can also be used as a sauce or dip. Mangia!

Ingredients:

1 lb. eggplant, diced

1 large white onion, diced

3 cloves garlic, minced

3 stalks celery, diced (with or without leaves)

4 plum tomatoes, diced

1 cup sweet pepper, diced

2 tbsp. red wine vinegar

1 tbsp. dry sherry

10-15 olives, depending on size (black or green), quartered

1 tbsp. capers

2 tablespoons chopped fresh basil

Extra-virgin olive oil

Salt (to taste)

Freshly ground pepper to taste

1 tsp. sugar (optional)

Directions:

1. Heat four tablespoons of extra-virgin olive oil in a medium-to-large pan. Add eggplant and cook, stirring occasionally, until lightly browned and soft, 5 to 10 minutes. Transfer to a plate.

2. Heat two to four tablespoons of extra-virgin olive oil in the pan. Add onion and cook for six minutes or until soft and lightly golden, stirring frequently. Stir in garlic and cook, stirring, for 30 seconds. Add oil as needed.

3. Stir in celery and tomatoes for about eight minutes or to taste. Return the eggplant to the pan; stir until well combined. Add vinegar and sherry as you stir.

4. Stir to combine and cook for about 30 seconds. Stir in vinegar, salt and pepper, to taste.

5. Rinse capers. Stir in olives and capers for one minute. Remove the pan from the heat. Stir in basil. Stir in salt, pepper, and sugar (optional) to taste.

6. Serve as a side dish or dip with bread, pita chips or serve on pasta as a sauce.u

Optional: let sit overnight (refrigerated) so the flavors can combine and settle more completely before serving.

***Makes about 5 cups