Whether it’s Girl Scout Cookie off-season, you’re against preservatives or you just feel like baking something delicious and new, having homemade Girl Scout Cookie recipes on hand is always a good idea. Since I’m only a freshman, I don’t have a kitchen so I can’t yet get my Martha on. However, the second I move into a dorm for upperclassmen, I’m going to be all over these recipes. Watch out, future roommates: I’m coining the term Sophomore-15. If you are lucky enough to have an oven (or you’re going home at any time soon) I highly suggest you try out these recipes. Make them for your friends, crush, boyfriend, etc. and have them all fall in love with you instantly. Just don’t burn them, please.

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I love cooking, but sometimes I find myself lacking culinary inspiration. This happens most when I’m craving something in particular, but either I don’t have the ingredients I need, or I don’t feel like making the same dishes over and over again. Luckily, I’ve found dinner-inspiration help from Gojee.

Gojee is a recipe search engine that features handpicked recipes from some of the web’s most popular food bloggers. Simply type in an ingredient or dish that you’re craving, and Gojee will return a photo slideshow of recipes to satisfy your cravings. You can also type in what ingredients you already have on hand to filter the results to show only recipes you can make right now. You can further filter the recipes by eliminating all those that contain ingredients you don’t like.

If that didn’t already sound awesome, the more you use Gojee, it learns what you like and don’t like, so you’re more likely to find recipes you love, without having to sift through things you’d never eat.

I’ve already found a ton of great recipes that I can’t wait to try! The only problem with Gojee is that the images are so delicious-looking, just browsing makes you hungry.

Also, as an added bonus for all you aspiring mixologists out there, Gojee has drink recipes too — ranging from the tried-and-true to the o-m-g!

Laura is a St. John’s University grad who spends way too much time watching TV and imagining the characters are her best friends. She’s addicted to online shopping, dessert, and Pinterest. Follow her life at @lkdondero.

I’m sure a few of you saw the title of this post and immediately blanched at “brussel sprouts.” And maybe again that time. But brussels sprouts are not as bad as you might think. They don’t have to be boiled or cooked until they are soft and mushy. Really, they don’t. They can be delicious, I promise.

You might also be wondering why I’m using this recipe for Christmas. The reason is because, after Christmas, we’re all gonna to start doing that New Year’s Resolution thing. And one of yours might be to eat a little healthier. And really, what’s healthier than tiny little cabbages? Not much. They are packed with vitamins K and C (help prevent those winter colds!), as well dietary fiber. They’re also great with a variety of comfort foods – grilled salmon, mac and cheese…everything really.

Brussesl Sprouts

You’ll need… 

- about 1/2 bag of brussels sprouts

- 2-3 tablespoons of balsamic vinegar

- about 1 teaspoon of minced garlic

- about 1 teaspoon of olive oil

How to make it…

In a medium sized frying pan, warm olive oil and add garlic to cook for just a minute. During this time, slice your brussels sprouts in half. Some people peel off the first layer of leaves, but if you buy pre-washed, bagged brussels sprouts, this isn’t necessary. When the garlic is starting to brown, add your brussels sprouts. (You might need to add a touch more oil, just so they have something to help them cook.)

Saute the brussels sprouts until they start to brown and look slightly crispy. Add your balsamic vinegar and keep cooking for a few more minutes, to allow the vinegar to caramelize onto the sprouts. I like to flip them all cut-side down at this point so that side gets nice and golden. Remove from the heat and service!

Note: this recipe serves about 3-4 people. You can of course cook enough for just one person!

There’s nothing quite like chowing down on comfort foods once the weather gets icy. Mac and cheese, chicken pot pie, hearty homemade soups…those are the foods dreams are made of. And to round out your fine dining experience, why not indulge in a dessert featuring your favorite cookie, the Oreo.

We’ve scoured the internet for some of the best Oreo-inspired recipes. It’s time get up off the couch, get in the kitchen and sink your teeth into something really delicious!

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Every Sunday, CollegeCandy attempts to show you how to cook easy foods. I have never been able to cook…I messed up when making hot chocolate the other day. Obviously I should never be near a kitchen, but these recipes are all so good and — best of all — easy that it’s hard to burn down your house when making them.

Take a look, make your grocery list and then start cooking. Watch out Bobby Flay, we are becoming cooking pros over here.

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I love winter. But I especially love the drinks that winter brings. It suddenly becomes acceptable to drink hot cocoa all the time and those yummy peppermint mochas show up in Starbucks. But it’s also really easy to make your own winter drinks, including some with, ahem, an extra dose of comfort.

Spiked Pumpkin Chai Tea Latte

You’ll need…

• 4-5 chai tea bags (any brand works)
• about 1 pitcher’s worth of water (or a medium sized soup pot)
• about ¼ cup of Coffee Mate Pumpkin Spice creamer
• about 1 tsp pumpkin pie spice
• 2 shots of Bailey’s Irish Cream
• 2 shots of rum

How to make it…

In a large soup pot, bring about a pitcher’s worth of water to a low boil. Add tea bags. (Feel free to use more than 4-5 if you prefer a stronger tea.) Lower water to a low simmer by reducing heat and allow to steep, with a lid on the pot, for about 10 minutes. Remove the tea bags from the pot.

In a heat proof pitcher, combine the Pumpkin spice creamer, pumpkin pie spice, Bailey’s and rum. Ladle in enough tea to fill pitcher. Stir. Add sugar if necessary. Save the rest of the tea on the stove to refill the pitcher. Enjoy!

Note: This can, obviously, be made without alcohol. This makes quite a few servings so it’s great for a group or a low-key party. 

The College Girl’s Go-To Hot Chocolate

You’ll need…

• 1 packet of your favorite hot chocolate mix (I really like the Coldstone Creamery hot cocoa mixes. Yes, Coldstone makes hot chocolate mix!!)
• about 4 oz (1/2 cup) of water
• about 4 oz (1/2 cup) of milk
• 1 shot of vanilla vodka

How to make it…

In a large, microwave safe mug, combine milk and water. Microwave for about 45 seconds, then test. Microwave until reasonably warm. Remove from microwave and add hot chocolate mix. Stir in the mix until well combined. Add one shot of vanilla vodka. Enjoy!

Spicy Hot Chocolate

Similar to the College Girl’s Go-To Hot Chocolate, but non-alcoholic and with a spicy kick.

You’ll need…

• 1 packet of your favorite hot chocolate mix
• about 4 oz (1/2 cup) of water
• about 4 oz (1/2 cup) of milk
• about ½ teaspoon of chili powder
• 1/2 teaspoon of cinnamon
• a pinch of dried chipotle (if desired – this can be found in the Mexican food section of most grocery stores and it is delicious in everything)

How to make it…

In a large microwave safe mug, warm milk and water. Add hot chocolate mix and stir to combine. Add cinnamon, chili powder and dried chipotle to taste.

Note: This is also really good with a splash of Pumpkin Spice creamer as well! 

Rice is such a healthy carb. As a girl who loves carbs, I have been trying to funnel healthier ones into my life lately. A bit less potatoes and a lot less bread. With the holidays coming up, I need to save up my carb quota so I can go wild on cookies and mashed potatoes once Christmas rolls around. (This might not be how eating healthy works, but I don’t care.)

With the addition of foods full of antioxidants and iron, like olives and spinach, rice can become a tasty side dish to everything from grilled chicken or fish to steak, as well as a yummy lunch in its own right.

Mediterranean Rice

You’ll need..

• 1 bag of Uncle Ben’s Ready Rice, the kind that microwaves in 90 seconds (I like the brown rice variety, as it’s healthier than white rice!)
• about 1 tablespoons worth of crumbled feta cheese
• about 1 handful of your favorite olives. I really like getting a small bowl at the grocery store – most stores have olive bars these day and they are wonderful, because these olives are much healthier than the canned variety.
• less than 1/4 of a bag of spinach
• 1 tsp of crushed garlic

How to make it…

In a small pan on the stove, saute garlic in about two tablespoons of olive oil. Microwave your rice for about 90 seconds (or according to package instructions). Make sure to tear open one side of the package before microwaving it!

Once the kitchen starts to smell like garlic (but definitely not burnt!), add spinach to the pan and allow to wilt. Remove from heat. Chop olives on a small cutting board, just so they are a little easier to handle.

Remove the rice from the microwave and empty into a bowl. Add spinach and garlic, olives, and crumbled feta cheese. Stir. This is especially good as a side with grilled tilapia!

Note: this recipe makes about two servings, but it can also be saved in the fridge for 1-2 days in an airtight container. 

Despite the healthy veneer I have coated my personality with, deep down, I enjoy McDonald’s. Too much. From the fries to Egg McMuffins, I think I could successfully take on the Supersize Me! challenge set by Morgan Spurlock. It takes a lot of self control and creativity for me to make my healthy diet as tasty and exciting as a hamburger and fries. Okay, it’s really not that hard. It just takes a little more time.

I recently made the choice to scale back the amount of meat I eat. I’m typically a “one animal protein meal per day” girl. I decided to scale back to only eating 2-3 meat dishes per week and making them really count. I read a report that stated “flexitarian” eaters were more healthy than people who ate a lot of lean animal protein and vegetarians. (I will say that this report included all vegetarians, which can include your 12-year-old next door neighbor who uses vegetarianism as an excuse to only eat potato chips! So, yes, a little skewed). I decided to make the transition.

I’ve never been much into eggs. They have to be cooked really specifically – I’m not someone who typically orders eggs in a restaurant. However, on a whim, my best friend and I decided to make homemade egg McMuffins on a morning where I had taken the GRE and she had accidentally left $20 in an ATM. Eggs are a great source of protein and are super easy to cook. Combined with chopped spinach (for a little extra veggie nutrition), turkey bacon and your favorite cheese, the results are truly magic.

Homemade Egg McMuffins

You’ll need…

• 1 can of biscuits
• a few slices of your favorite cheese – I like smoked Gouda or smoked cheddar for these!
• 3-4 eggs
• 2-3 slices of turkey bacon
• about 1/4 package of spinach, chopped
• 1 tomato, sliced

How to make them…

Bake biscuits according to package instructions.

Spray a skillet with a bit of nonstick cooking spray and place on stove top on medium heat. In a bowl, whisk your eggs. Add to the skillet. Chop spinach finely and add on top of the eggs. Stir to allow spinach to wilt. Then, let the eggs cook before flipping.

In a smaller skillet, cook turkey bacon until warm and slightly browned on each side. Cut each slice in half and set aside.

On a plate, prepare about 1/2 a slice of cheese for each biscuit. Use this time to slice the tomato.

When the eggs are cooked through, cut into fourths. When the biscuits are done, remove from the oven and split in half. Each biscuit gets 1 slice of bacon (cut in half), 1/4 of the egg, about 1/2 a slice of cheese, and 1 slice of tomato.

Note: This recipe makes four McMuffins, with extra biscuits left over. I save the biscuits and just reheat them for dinner or for more McMuffins later! 

Who doesn’t love pumpkin pie!? Almost everyone I know gets excited every year for pumpkin pie and it usually has to do with the filling. No one gets overjoyed for pie crust. Ever since I can remember, I ate squash soup — of every shape and variety — leading up to Thanksgiving, but never a pumpkin soup. Why not? It’s easy to make and tastes like you are eating a bowl of pumpkin pie filling. Um, yes please.

Pumpkin is also super healthy for you. It is very low in cholesterol and sodium. It is also a fantastic source of vitamins E, A, C and K, as well as iron, potassium and dietary fiber. So you can have your cake pie and eat it too! The best part about this recipe? You make it in the microwave!

Thanksgiving Pumpkin Soup 

You’ll need… 

• 1 large, microwave safe bowl
• 1 can (15 oz) of pumpkin puree
• about 1/2 cup of cream (or you can use just half-and-half or just milk to make it healthier)
• about 1-2 tsp of pumpkin pie spice
• about 1 tsp of chili powder (you can omit this if you aren’t a fan of sweet-and-a-little-spicy!)

How to make it… 

Open your can of pumpkin puree and scrape into the microwave safe bowl. Microwave for about 30-45 seconds just to heat up. Remove from the microwave and add cream a little bit at a time. Stir as you add it. You just want to think the puree out to a soup-like consistency (still thick, but not… that thick).

Once you’ve added enough cream, cover with a paper towel or even a plate and return to the microwave. Microwave for another 3-4 minutes or until hot, stopping occasionally to stir the soup. About half way through, add pumpkin pie spice and chili powder. Continue heating.

When heated through completely, remove from the microwave and serve. Yummy!

Note: This soup lasts for about 2-3 days if stored in an airtight container in the fridge. Enjoy!

I’m already mentally preparing my body for Thanksgiving. It’s an all day eat-athon and I do not want to be cramping up on the 26^th mile.

The more pressing issue I’m asking myself is how I’m going to wake up on Thanksgiving morning, nurse my Black Wednesday hangover and make tons of food to eat later that will hopefully soak up all the residual alcohol. Whose idea was it to take tequila shots again?

Since I’m partly in-charge of co-cooking the kitchen, I realized just how important it is to find a few recipes that don’t have more than a dozen steps so that I can spend more time laying in front of the TV than standing in front of the oven.

For those of us that will be spending most of our Thanksgiving morning hugging the toilet bowl, I have a treat for you. I racked the Internet for simple, course-by-course recipes that you can prepare in between running back and forth to the bathroom anytime someone says the word “gin.”

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