I love cooking and finding new recipes, but my organization system could use a little work. Right now it’s nonexistent — all my recipes are either in a bookmarked page of a cookbook, copied from a magazine and stuffed into a folder, or housed on Evernote or Pinterest. I may have finally found a way to keep it all under control, however, with Forkchop.

Forkchop helps you keep all your recipes in one place by allowing you to import them from various website and magazines. Once you have all your recipes uploaded to the system, it’s easy to search and  keep them all organized. You can add in your own recipes or import them from anywhere on the web via their bookmarklet.

Forkchop also allows you to take notes when cooking (so if a you make any changes or additions) or make changes to the recipe itself (in case the recipe calls for more onion than you’d care for or you find that the if the baking time isn’t quite right) and save them all to the system as well.

One of my favorite features of Forkchop, though, is the shopping list feature. Choose a recipe from your list and click “add to shopping list.” Forkchop then adds all the ingredients to a shopping list automatically! You can also add in other ingredients or import the ingredients from another recipe with just a few more clicks, then easily pull the list up on your phone when you’re at the store.

Right now, Forkchop is still in beta, so using it is totally free! So if you think it sounds cool, don’t wait to sign up!

• 5 ounces cream cheese, softened
• 1/4 cup light sour cream
• 10 ounces enchilada sauce (canned is just fine)
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
• 4 oz. diced green chiles (I used the tiny can you get by the taco sauce)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 8-inch flour tortillas

Click here to see how to put it all together!

I love to cook. I find it so relaxing and fun – it’s one of the best stress relievers for me. But when I’m really busy, I tend to stick to the same few recipes. And that gets boring. I make a lot of chicken, and usually I do a simple lemon chicken recipe that I learned from my grandma. That’s great, but I’m tired of that flavor. This week, I decided to try something new: garlic chicken with white wine sauce.

The best part about this recipe is the fact that it’s one of those dishes that sounds super gourmet, but isn’t tough to make at all. It requires a few more steps and ingredients than my typical lemon chicken, but it’s totally worth it. This recipe is perfect for a weekend evening when you have plenty of time to set aside for cooking, and it makes 4-6 servings, so it’s especially good if you have friends to share it with.

Garlic Chicken with White Wine Sauce

What you’ll need:

• About 3 pounds of chicken (I recommend boneless, skinless chicken breasts)
• Salt and black pepper
• 2 whole cloves of garlic, with cloves separated but not peeled
• Olive oil
• 1 1/4 cup white wine
• 3 large sprigs of fresh tarragon
• 3 large sprigs of fresh thyme

How to make it:

1. Lightly smash the garlic cloves with the side of a knife, just enough to break the cloves. Leave the peel on (to keep the garlic from cooking too quickly).

2. Pat the pieces of chicken dry and sprinkle them generously with salt and pepper. Heat 3 Tbsp olive oil in a large thick-bottom pan (with a tight fitting cover) on medium high. Brown the chicken pieces on all sides, working in batches if all the chicken won’t fit in the pan at once. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

3. Add a little more olive oil to the pan if necessary. Add the garlic and sauté until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes.

Garnet is a student at Columbia University in New York City. She is “that person” who starts dancing at a party when everyone else is standing around, and if there were a Facebook stalking Olympics, she would be a gold medalist. She also loves cheesy 90s music, and almost died of happiness when Vanilla Ice retweeted her. Once. Follow her on Twitter @garnethenderson.

[There are over 100 million sites on the Internet. 100 million! You might think you know about all the important ones (CollegeCandy, Gmail, Google, Facebook…), but there are thousands of other sweet sites out there (like Fellow Up, Swap.com and LiveProfile) and more showing up every day! We get it – it’s not easy or fun sifting through the crap and porn to find those gems, so we’re gonna bring the gems to you. Just sit back, kick up those feet and allow us to introduce you to the diamonds in the internet rough.]

I’ve always been a food lover, but it wasn’t until I moved out on my own that I really developed a fondness for cooking. I’m still only a beginner, so I love trying out new recipes to practice my technique. Lucky for be, the internet is a wealth of information and I’ve discovered tons of great recipe sites on the web — but recently, I discovered one that puts all the others to shame: Foodily.

Foodily (the “-ily” stands for “I love you”) is, according to the site, the largest recipe network on the web. You can access all these recipes by searching for recipes themselves or simply by typing in certain ingredients you like (and/or excluding ingredients you don’t like). From there, Foodily will pull recipes from food blogs and food sites like FoodNetwork.com, FineCooking.com, and Martha Stewart and display them in a side-by-side gallery where you can compare recipes by  glancing at the ingredients and prep times.

Planning your meals is easy with Foodily, since you can just type in the ingredients you have on hand and find only recipes that include those ingredients. It’s perfect for if you’re sick of making the same old chicken dish and want to try something new!

Foodily also has some great social networking features. You can connect to Foodily through Facebook to “Like” recipes and see what recipes your friends like, t00 (well, your Foodily-using ones, at least). The whole idea of Foodily is to inspire conversations between friends about what you’re cooking and eating.

You can also save recipes to an online “menu” and share it on Facebook or use it to create a Facebook event — making planning a dinner party as easy as can be!

On top of all that, Foodily is just plain pretty to look at. Just looking at the beautiful photos for each recipe makes my stomach growl. Which works out well, because now I know exactly how to make them!

Need some more awesome websites to peruse when you should be studying for finals? We’re on it! Check out the other sites that are on Laura’s web radar!

Here’s something you probably already know…high school students aren’t exactly happy with their education. At least that’s what Jezebel is telling us. Apparently high school students feel like their education is not preparing them enough for college.

And frankly, I don’t blame them. Not just because I think there should be more emphasis on math and science or something like that, but because I genuinely feel that high school doesn’t do enough to prepare students for college inside and outside of the classroom. Networking? Time management? These things matter too, a lot more than AP scores or SATs.

1. Survival Skills. I’m not trying to take us back to the days of home economics, believe me. But I think there is something to be said for high schools offering their students the means to learn some basic survival skills. A few quick and easy snacks for late night studying. Some meals that can be made in the dorm room. A few basic rules for laundry room virgins. These are things college students need to know, but I’d be really surprised if any high school offered courses in them.

2. Networking Skills. Colleges put a lot of emphasis on these skills because they’re a great asset when trying to find a job, but they’re also a great asset when applying to college. Think college interviews. Meetings with advisors. Getting to know faculty parties. All those events that colleges throw with alumni and business partners who they’ve already hired from? All the people these students meet? Wouldn’t a few tips offered up in high school go a long way?

3. Computer Skills. College is about presentations and research papers, Excel spread sheets and charts and graphs. And while some colleges require students take basic computer classes, they wouldn’t need to if high school classes taught more than basic typing. I understand that resources are limited and not all schools have access to enough computers for students to learn these skills but those that do should take full advantage of them.

4. Writing Skills. Whether you’re a science major or an English major you will be spending a large chunk of your time in college writing. But more college students than we realize enter freshman year without even understanding how to cite sources properly. Research skills, writing skills, the ability to analyze an argument. These are the types of skills high school seniors should be learning in English classes. Not how to best beat that AP Lit. test.

5. Time Management. Every high school senior should be heading off to college to take this one because let’s face it, just about every high school senior needs it. In high school we didn’t really need time management skills. We went to school, did our thing, went home, did the homework we couldn’t avoid and repeated the process. Now things are just a little bit different. There’s all this free time and it seems like we should be able to get things done but five hours on Facebook go by fast. Teaching students how to organize their life, schedule their classes, and make time for school and a social life would probably be the greatest skill high school teachers could give soon to be college freshman.

Your turn. What do you wish your students had taught you about preparing for college?  

Peanut butter. Who doesn’t love to eat it on a spoon in front of the TV the stuff? Ever since we were little kids we ate peanut butter cookies, peanut butter and jelly sandwiches, and if your mom really loved you, those peanut butter crackers that came in the plastic wrappers.

Peanut butter is one of the cheapest, healthiest foods out there. But by healthiest, I don’t mean low-calorie. Peanut butter is a great source of protein, vitamin E, niacin, folate, and manganese. The downside is that it is primarily fat (it isn’t called “butter” for nothing), so a tablespoon usually equals about a 100 calories, which is an awful lot. The secret is moderation.

For this week’s recipe, I decided to feature something very different and cool: peanut butter noodles. Asian inspired, totally tasty, and dorm friendly, it is a healthy, exciting snack you can whip up while cramming for that big exam the next morning. Ready to give something new a shot? Let’s go!

You’ll need:

- 2 tablespoons of peanut butter
- Your favorite spices. I like lots of pepper, roasted red pepper flakes, paprika, and some chives (easy to store in your dorm fridge, I promise), about a teaspoon each of whatever you choose.
- 1 tablespoon of soy sauce
- 1-2 cups of cooked noodles (spaghetti noodles, egg noodles, chow mein noodles, etc.)
- About 1 cup of chicken or turkey, chopped up

How to make it:

1. Cook your noodles. Most noodles can actually be cooked in a microwave (make sure they’re in a microwave safe bowl!), but if you have access to a stove top, go for it.

2. In a smaller microwave safe bowl, combine peanut butter, soy sauce, and your favorite spices. Microwave until the peanut butter is melty. Pour on top of the noodles and stir.

3. Chop up some pre-cooked chicken or turkey (available in the deli meats section of supermarkets) and add to the noodles.

4. Enjoy your easy, tasty, cheap, protein-packed dish!

Well peeps, I did it.

30 days. 90 meals. Plenty of late night snacks. All cooked by yours truly.

And no fires, burnt dishes or kitchen snafus to speak of!

Mazel tov to me! Brava! A job well Done! Magnifico! 5 stars! Watch out, Food Network - we've got your newest star!

If you're reading this wondering why I'm patting myself so hard on the back that there's a permanent hand-print back there, thinking BFD (big freakin deal) that I cooked for 30 days... you haven't seen my addiction to weekend brunches or my lack of knowledge when it comes to various kitchen utensils and appliances. (I had to Google what a saucepan was this month....it was that bad.) So yeah, I deserve some major praise.

I'm so proud of my will power that I'm actually considering making (and presenting) myself with my own bedazzled paper plate award. Lord knows I deserve it. That, and a large and in charge meal cooked by anyone other than me. Preferably a cute, tall and witty man with fabu cooking skills. But let's be real here - after 30 days, I'm really not going to be that picky. At this point, in the realm of who's cooking my grub, I've got my cooking beer goggles on so securely that everyone with a frying pan in hand is pretty much a Jake Gyllenhaal/Bobby Flay hybrid in my eyes.

And while I'm excited to be able to not have to plan ahead for every meal and will no longer have to have the supremely awkward conversation with dates that I really don't have an eating disorder but that I can't go out to eat (oh how I'll miss those fun little chats!), this challenge was worth way more to me than just the extra cash in my bank account. It made me aware at just how much I spend without thinking, and after all these years blaming cooking on taking up too much time that I didn't have, I quickly learned how fast and easy it really is to cook. It was fun getting friends excited about my challenge, sharing recipes or saying they wanted to try it themselves. And while I can't say it was the most fun spending my Sunday Fundays watching others eating scrambled eggs and drinking mimosas, I survived... and learned to make my own killer brunch, too!

While reflecting on this whole experience I remembered that while on my Super-Fun-even-if-all-that-is-involved-is-green-tea-and-a-friend-who-makes-you-laugh Sunday Funday last week, my friend my pointed out that us girls like to do our big social gatherings over dinners out... and not only are we usually stuck shelling out big bucks, but we're stuck chatting with the people we are seated directly next to at a long table. So, he (wisely) suggested, Why not skip the pricey dinner and all get together and cook?! The fun part isn't just the sitting down and eating, he said, but the real fun is in the process of cooking together.

And so, as I look back on this past month, I realize that not only was my friend right on with a great idea for an upcoming weekend dinner, but this whole challenge was less about the end result and more about the process; the ups, the downs and the learning to strike a balance. And while I can't wait for a waiter to take my order at lunch today (daaaaamn straight I'm not wasting any time), I can honestly say this 30-day challenge was both challenging AND rewarding. And I got some new routines, cooking skills and a soon to be paper-plate award out of it all, all of which I'll be taking with me into May and beyond.

Now where the eff is that waiter!?

[Check out the other One Month Challenges we've taken on. ]

Oysters, chocolate, and green M&Ms chili. No, I’m not listing off ingredients for a (seemingly disgusting) recipe; I’m listing off well-known aphrodisiacs, AKA foods that allegedly get you in the mood to get freaky with yo bad self (and your partner).

Well, get excited peeps, because there are a few new frisky foods to add to that list.

The Food Research International journal has recently published research saying that saffron and ginseng also boost sexual performance.

The professor behind the research said these natural aphrodisiacs theoretically enhance performance and libido and, because they are simply common spices, are safe to experiment with. Unlike alcohol, another aphrodisiac (the effects of which we’ve all experienced, am I right?), saffron and ginseng will not cause judgment impairment (the effects of which we’ve all unfortunately experienced, am I right?), meaning this is a fun and safe way to literally spice up your love life.

While it has yet to be determined what affect saffron in household cooking will have on your sexual desire, there is no harm in trying it out. If you’re looking to add a little somethin’ spicy to your love life, cooking a meal with saffron could do the trick, especially if you and your bed buddy cook together. (And double especially if you cook together with a bottle of wine nearby.) Paella and saffron rice are two dishes that incorporate saffron. But if you’re not feeling that ambitious or don’t even know where the grocery store is to stock up on saffron, check out your local Spanish restaurant, where saffron dishes are abundant. Bonus points for salsa dancing – if saffron in the paella doesn’t do the trick, a little Havana Nights-inspired hip thrusting definitely will.

As for ginseng, it’s slightly more difficult to use, but as it’s easily found in tea form, you can skip all the efforts of cooking and cleaning and get straight to bed. Easy peasy.

And that’s that. Will you be adding a little saffron into the mix? Have you ever felt the affects of an aphrodisiac? Share your thoughts below.

Oh, and P.S. This study also found that chocolate may not actually be an aphrodisiac and the psychological meaning of chocolate could be influencing this common belief! Yes, the chocolate companies have successfully linked their products with romance, meaning people associate them with sex, but really, pounding a bag of M&Ms (green or any other color) will only make you full.

[Everyone’s got a vice, a bad habit, something they know they need to change. Unfortunately, everyone also has a million excuses why they just can’t do it. Not anymore. Every month

They say it takes three weeks to solidify a habit or a routine. In three weeks time, it will become second nature, your normal thang, and you’ll stick with it forever! No problem, amigo.

Well, I don’t know who “they” are but “they” haven’t given up eating out for three. straight. weeks. Let me tell you, we’ve got ourselves some problems, amigos. Problems indeedy.

I’m generally a pretty positive person; not one to harp on the small potatoes problems in my life (like how sick I am of eating – and cooking – said small potatoes). And while I still stand by a lot of the fabulous benefits that led me to take on this challenge in the first place – I really am becoming a domesticated w-o-m-a-n (roar!) and I’m saving lots of cashola – this week brought up some obstacles in this “genius” idea of a four-week challenge (facing an actual challenge during a challenge?! Fancy that!)

First of all, my excitement of becoming adventurous in the kitchen sort of dwindled and I was back to making the things that were easiest and fastest. I mean, really, “Kosher By Design, Short On Time” cookbook (which, FYI, is one of the very few cookbooks I own, given to me by someone’s Bubbie at some point in time) Since when is 45 minutes considered a time saver?!

But more importantly, I feel as though I haven’t had human interaction in 17 billion years. Yes, that’s an exaggeration, especially because I work in an office full of women who are ready to socialize if they even hear the words “did you see The Bachelor?” uttered in a mere whisper from the other side of the building. BUT after turning down invite after invite after invite, cooking and eating at home went from exhilarating and fun to boring and lonely.

So last Sunday I did something dramatic. After our attempt to go see “The Justin Bieber Experience – Never Say Never” tragically went awry, my friend suggested we go for lunch instead. I almost said no, giving in to the idea that the better part of my Sunday would be spent with a bowl of cooked tomatoes and Sex and the City reruns (for the third week in a row, mind you). But then, folks, I got a little crazy; I threw caution to the wind and joined my friend for a lunch out on Sunday Funday.

And while I learned that there is no fun in drinking green tea on Sunday Funday (especially when you’re surrounded by a salad bar, which is like my Disney World), there is lots of fun in spending quality time with someone who makes you smile for two straight hours.

Although, as my friend pointed out, it’s apparently a bit awkward for those on the other side of my little experiment. I guess being the only person digging into a meal (while I look like a girl with an eating disorder) isn’t the most ideal situation either. Copy that: experiences surrounding food are meant to be shared. Whether cooking or eating out, I guess the key word is together. Kumbaya, peeps, Kumbaya.

It was that lunch that was a breakthrough for me… after my Sunday Funday turned out to be a smashing success, I spent a few days this week filling up at home before meeting friends for brunch, dinner, etc. Now, I don’t realistically see myself doing this in the future, but I felt proud that I found a balance and didn’t give in (or dig in to that fabulous looking pasta dish. I’m talking to you, Rigatoni alla Vodka).

So with one week left on this challenge, I guess I must admit that “they,” whoever and wherever they are, were right. “They” get you every time, those smartie pants. I can’t believe that cooking has become an actual habit of mine. (I now hit preheat on my oven without even thinking about what I’m doing!) Something that three weeks ago was just a fleeting “oh wouldn’t that be funny- me in a kitchen- hahaha” has now become an established routine.

Goooo Me. Woot Woot.

[Check out the other One Month Challenges we've taken on. ]

[I love food. I knew when I started writing for CollegeCandy, I would inevitably write about yummy, delicious food. So when I heard CC was on the lookout for a new cooking columnist, I was all "ME ME ME!" I'll be bringing you latest and greatest college-friendly recipes every Sunday. Now let's nom nom.]

Eating food is an important part of everyone’s life. But for college students, it can really be a challenge considering we are working with some serious restrictions: time, money, and materials. This week, I’m going to introduce you to one of my staples of college life: canned white beans. I first discovered them about two years ago when I was looking for an easy way to get more protein in my diet. Since then, I have found a million and one ways to use them. Really, you can add these guys to anything. My favorites? Leftover spaghetti and salads. Mmm.

White beans are high in calcium and iron, as well as a great source of protein. They are also super cheap (score!); a can of white beans costs about 85 cents.

The recipe I’ve decided to feature is one that you can really change to include whatever you like. It provides a great stand in when you are craving bean dip… or if you just feel like dipping a salty, delicious tortilla chip in something. It is also super easy to mix up in a dorm room.

White Bean Spread

You will need:
One can of white beans, drained and rinsed well
About 1-2 tablespoons of Parmesan cheese (you can use the kind from the can or fresh grated)
Salt + pepper
Less than one teaspoon of red pepper flakes
About 3 tablespoons of sun dried tomatoes chopped up (or any addition that you like: jalapeños, chicken, tuna, onion, a bit of avocado…)

How to make it:
1. Drain and rinse your can of white beans really well. These bad boys are stored in a lot of salt, so give them a good bath to control your sodium intake!
2. Pop them in a large bowl and mash them up with a fork until there are relatively few big lumps. If you need to, you can add a touch of water to make them smooth.
3. Add your two tablespoons of Parmesan cheese, salt and pepper, red pepper flakes, and sun dried tomatoes. Stir to combine.
4. There is no step 4. That’s it. 3 steps to a delicious and healthy white bean dip. You can eat it straight as a dip on tortilla chips (or carrots!), or you can smear a little bit on a piece of toast for a hearty afternoon snack.

Note: This spread lasts for a few days (around 3-4) if stored in an airtight container….and if your roommate can stop herself from eating it every time she opens the fridge.

Get more easy, breezy, delicious, college-friendly recipes right here.