No oven? No problem! No-bake recipes for the college student

Are you living in a residence hall with limited access to an oven? Here’s a few simple recipes (including desserts and snacks) to get you started practicing your cooking skills without an oven.

Ice Box Cake

Ingredients

  • Pudding
  • Graham Crackers
  • Whipped cream
  • Bananas (optional)

Directions

Make a batch of pudding using the directions on the Jell-o box. Next, take a 9×13 baking dish and put a layer of graham crackers in the bottom. Then, spread a layer of pudding on top. Continue to repeat these two steps until the dish is completely full. Then, refrigerate the dish for about an hour. Serve in square slices with whip cream on top. (Add some bananas as a couple of layers so add some extra flavor!)

pud1

 Guacamole Dip

Ingredients

  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped

Directions

Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl. Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. Refrigerate until ready to serve.

guacamole-method-2-800
Rocky Road Bark

Ingredients

  • 1 pound of semisweet chocolate
  • Shortening
  • Mini marshmallows
  • chopped peanuts

Directions

Chop 1 pound semisweet chocolate. Then, melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet; sprinkle with1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set; break apart. Dig in!

pud2

Apple Harvest Salad

Ingredients

  • 1 Granny Smith apple, cored and thinly sliced
  • Juice of 1 lemon
  • 1/3 cup cider vinegar
  • 1/3 cup honey
  • 1 teaspoon cinnamon
  • 1/4 cup olive oil
  • 8 cups salad greens, such as arugula, red leaf lettuce or Romaine lettuce
  • 1/2 cup chopped dried apricots
  • 1/2 cup crumbled blue cheese, about 4 ounces
  • 1/2 cup pistachio nuts

Directions

Cover apple slices with cold water. Add lemon juice. Let stand until ready to serve. To make the dressing, mix vinegar, honey and roasted cinnamon in small bowl with wire whisk. Gradually add oil, whisking until well blended. To serve, divide greens among 8 plates. Top each with drained apple slices, apricots, blue cheese and pistachio nuts. Serve with dressing

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Muddy Buddies

Ingredients

  •  9 cups of a Chex cereal (any flavor you prefer)
  • 1 cup semisweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Directions

After measuring, pour cereal into a large bowl and set aside. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute and then stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

pud4

Peach, Onion, Tomato and Basil Salad

Ingredients
  • ½ red onion
  • 2 large peaches
  • 2 large tomatoes
  • 15-ounce can cannellini beans (or 1½ cups cooked)
  • ½ cup packed fresh basil leaves
  • 2 tablespoons sherry vinegar (or red or white wine vinegar)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ¼ cup feta crumbles
  • Kosher salt
  • Fresh ground pepper

Directions

Thinly slice the red onion; place it in a small bowl and cover in cold water. Squeeze and release the onion slices about 5 to 6 times; drain the water and repeat the squeeze and rinse cycle 2 more times. Place the slices back in the bowl and cover with cold water while assembling the salad. Dice the peaches and tomatoes. Drain and rinse the beans. Slice the basil into thin strips. In a small bowl, whisk together sherry vinegar, olive oil, honey, 2 pinches kosher salt, and several grinds fresh ground pepper. Drain the onions and squeeze them dry. In a large bowl, gently mix together onions with tomatoes, peaches, beans, basil, and dressing, and a few pinches kosher salt. Sprinkle with crumbled feta cheese and serve.

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Categories: Campus Life, Food, Uncategorized

Tags: , , , , , , , ,

1 reply

  1. These are amazing recipes! Thanks for sharing!!

    Like

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