One of the only heartburns about going to college is that you no longer have your parents there to cook for you. Home cooked meals become far and few between, unless you’re lucky enough to find a roommate who cooks. If not, here are a few simple recipes you can learn on those nights you feel like being domestic.
2 5-ounce cans of chunk light tuna (drained)
4 tablespoons of
Dash of salt (to taste)
1 tomato, sliced
4 slices of sharp cheddar cheese
2 full English muffins, cut in half
Combine tuna, mayonnaise, and salt.
Spread ¼ of the tuna mixture on each English muffin half.
Top with tomato slices and 1 slice of cheddar cheese
Place on a baking sheet and broil until cheese is bubbling and golden brown, about 4-6 minutes.
1 lb Jimmy Dean hot sausage
3 cups Bisquick
2 cups of finely shredded sharp cheddar cheese
Enough water to mix it all together
Preheat oven to 350 degrees
In large bowl, combine sausage, bisquick, cheese and ¼ cup of water. Mix together using your hands. Continue adding water until all bisquick is mixed.
Roll mixture into walnut size balls and place on baking sheets.
Bake in preheated oven for 20-25 minutes, until golden brown and sausage is cooked through.
1 lb ground beef
1 cup diced onions
1 can black beans
1 can corn
1 can Rotel tomatoes
1 can diced tomatoes
1 can green chiles
1 package of taco seasoning
1 package of ranch mix seasoning
Brown the ground beef and onions, drain the fat.
While browning, add remaining ingredients into a slow cooker, then add the ground beef and onions.
Cook on low for about 6 hours or high for 4 hours.
Serve with source cream salsa, guacamole, cheese, and tortilla strips.
1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
24 slices pepperoni
½ cup shredded mozzarella cheese
1 cup pizza sauce, heated
Heat oven to 375° Separate dough into 8 triangles; pat out each triangle slightly.
Place 3 slices pepperoni, slightly overlapping, on center of each triangle.
Top each with about 1 tablespoon cheese.
Roll up, starting at shortest side of triangle and rolling to opposite point.
Place rolls, point side down, on ungreased cookie sheet.
Bake at 375° for 10 to 14 minutes or until golden brown.
Remove from cookie sheet.
Serve warm crescents with warm pasta sauce for dipping
Breakfast Casserole Muffins
4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
4 slices deli ham
1 cup shredded cheddar cheese
1 cup milk
2 teaspoons ground mustard
1 teaspoon ground pepper (or more or less to taste)
Preheat oven to 400 degrees F. Grease muffins tins.
Drop bread pieces evenly in muffin tins until they come about ⅔ of the way up the tin.
Sprinkle ham pieces evenly in each tin.
Sprinkle cheese evenly in each tin.
Whisk together eggs, milk, ground mustard, and pepper.
Pour egg mixture evenly in each muffin tin.
Sprinkle a little dried Parsley on the top of each one.
Bake for 15-18 minutes or until golden brown on top and cooked through the middle.
8 oz cheddar cheese
1 tablespoon cornstarch
¾ cup milk
2 packages ramen noodles
Grate cheddar cheese and add with cornstarch into a small bowl.
Combine with milk in a medium saucepan and cook on medium to low heat until consistent. Keep warm until serving.
In a separate pan boil ramen noodles (without flavor packets).
Once boiling, drain the noodles and combine with cheese.
Slow Cooker Shredded Buffalo Chicken Sliders
6 boneless skinless chicken breasts
1 (12 oz.) bottle buffalo wing sauce
2 tablespoons ranch mix seasoning
2 tablespoons butter
6 hamburger buns
6 slices cheddar cheese
Ranch or blue cheese dressing
Place chicken breasts in lightly greased slow cooker.
In another bowl, mix the buffalo wing sauce and ranch seasoning
Pour the mixture over the chicken in the slow cooker.
Cook on low for 6-8 hours.
When complete, shred chicken breasts in the slow cooker and stir in butter.
Place slices of cheese on bun tops and melt under broiler for 1-2 minutes.
Pile buffalo chicken onto buns.
Top with Ranch or blue cheese dressing.
Creamy Chicken Enchiladas
16 oz sour cream
1 (10.5 oz) can cream of chicken soup
1 can green chilies, diced
6 flour tortillas
2 cups of shredded cheddar cheese
3 chicken breasts pre-cooked & cut up
Preheat oven to 350*F.
Combine soup, sour cream and chilies in a bowl.
Take 3/4 cup of soup mixture and slather the entire bottom of a 9×13 casserole dish.
In each tortilla, layer soup mixture, cheese and chicken.
Roll up and place in casserole dish.
Top with remaining soup mixture and sprinkle with remaining cheese.
Bake for 20 minutes or until hot and bubbly and cheese is melted.
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