I haven’t always liked eggs, but I can’t remember a time when I didn’t love them deviled! I love graduation parties and barbecue season strictly for the promise of deviled eggs (although the sunshine and the good company aren’t too bad, either). The best part about these tasty treats is that they’re easy to make! They’re also the absence of muss and fuss that you get with regular eggs, and the ability to hard boil an egg is an excellent cooking talent to have!

This appetizer is the perfect introduction to a summer (or any season, really) get-together. And if you have leftovers, though I doubt you will, they can substitute as a satisfying lunch when paired with salad! Enjoy!

What you’ll need:

• 6 eggs
• Dash of salt
• Dash of pepper
• 1/4 teaspoon mustard
• 1 1/2 to 2 1/2 tablespoons mayonnaise
• Paprika

Growing up, my mom always knew the best ways to cheer up her children. If I was having a bad day or felt sick, she would make my favorite foods, and that would be an instant mood booster for me. One of my favorite dishes that my mom used to make was her famous chocolate eclair cake. This easy to make cake doesn’t require baking at all which is the best part! No need for an oven!

This is one of my favorite dessert dishes ever, and my mom still makes it whenever we come home for the holidays or just feel like eating some sinful dessert, she whips up this recipe and we’re all happy campers! I cannot wait to make this dish for my kids! (Awww…) It’s so easy to make and only takes a little while to get chilled and then it’s ready to serve! Enjoy this tasty dish!

What You’ll Need: 

• 2 (3 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package chocolate graham crackers
• 1/4 cup milk
• 1/3 cup unsweetened cocoa powder
• 1 cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

How to make it: 

1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
2. In a buttered 9×13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
3. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
4. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
5. Pour sauce over graham cracker layer and refrigerate until set; serve.

Katie is finishing up her undergrad at North Central College in Naperville, Illinois. She enjoys wasting hours on Facebook and tweeting things no one cares about. When asked the question, “Do you do marathons?” She promptly responds, “Of course! Which show?” Follow her @KatieGarrity! Or read her personal blog where she talks about Ryan Gosling and hummus a lot here! 

[Lead image via Evgeniya Uvarova/Shutterstock]

With summer quickly approaching, I can’t wait to go home and…go hiking. I’ve been in my freshman year of college for the past 8-some months, and the closest I’ve gotten to a hike was pumping up the incline on the treadmill and trying to imagine some form of shrubbery around me. In the summer, I pretty much go hiking every day. Whether it’s with my dad or my best friend, hiking is one of my favorite forms of exercise because I don’t even realize I’m exercising. I can have a really nice, interesting conversation with whomever I’m hiking with, burning calories the whole time.

This burning of calories requires some form of energy-replenishing, however. It’s important to bring water and snacks, especially when the hike is really difficult and takes a long time. In this case, granola bars are my favorite thing to bring on a hike. They’re easy to throw into a backpack, they’re tasty and they just go well with nature. I started making my own granola bars (recipe courtesy of my favorite chef, Ina Garten) for this exact reason, and let me just say that I think they’re pretty damn good.

What you’ll need:

• 2 cups old-fashioned oatmeal
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

How to make it:

1. Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line the bottom with parchment paper.

2. Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Put the mixture in a large mixing bowl and stir in the wheat germ.

3. Turn the oven temperature down to 300 degrees F.

4. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture.

5. Add the dates, apricots, and cranberries to the oatmeal mixture and stir well.

6. Pour the mixture into the baking dish you prepared first. Wet your fingers and lightly press the mixture evenly into the pan.

7. Bake for 25 to 30 minutes, until light golden brown.

8. Cool for at least 2 to 3 hours before cutting into squares. I like to wrap them in parchment paper after I cut them into squares so I can take them on hikes.

Ashley is a freshman at George Washington University majoring in International Affairs with a minor in English. She has a slight obsession with astrology and Bon Iver. Follow her on twitter @ashleybrooks25

They say the way to a man’s heart is through his stomach, right? Right. They also call this “Engagement Chicken” for a reason. Apparently, if you make this for your boyfriend he’ll propose to you. While I wouldn’t rely on this chicken alone to get your boyfriend to pop the question, it certainly helps!

If you don’t have a boyfriend (or don’t want a husband like the majority of us college girls) you can make this for your friends. Think about it like a “get whatever you want” chicken. Want to borrow your friend’s brand new shoes? Make this chicken. Need to apologize to your friend after she had to take care of your drunken self last weekend? Make this chicken.

Here’s the recipe!

What you’ll need:

• 1 (4 to 5 pound) roasting chicken
• kosher salt and black pepper
• 2 lemons
• 1 entire head of garlic (cut in half horizontally, not vertically)
• olive oil
• 2 big yellow onions, peeled and thickly sliced
• 1/2 cup of dry white wine
• 1/2 cup chicken stock
• 1 tablespoon all-purpose flour

How to make it:

1. Preheat the oven to 425 degrees F.

2. Remove and discard the chicken giblets. Pat the outside dry. Sprinkle the inside of the chicken liberally with salt and pepper. Cut the lemons in quarters. Place 2 quarters of the lemon in the chicken along with the garlic. Save the rest of the lemon quarters.

3. Brush the outside of the chicken with olive oil and sprinkle the outside of the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)

4. Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

5. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.

6. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

7. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits from the bottom of the roasting pan. Add the stock and sprinkle in the flour, stirring constantly for a minute, until the sauce thickens. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Ashley is a freshman at George Washington University majoring in International Affairs with a minor in English. She has a slight obsession with astrology and Bon Iver. Follow her on twitter @ashleybrooks25

I’m not even going to sit here and pretend I am some master Paula Deen-esque chef. I can barely make a peanut butter and jelly sandwich without messing it up. My mom is a terrible cook as well, so I never really got the life lessons in cooking from anyone. I’m more of a frozen pizza/Ramen noodle type of girl. Every now and then I truly try to branch out and give cooking an actual meal a try. While I usually fail miserable and end up ordering Chinese, I did finally perfect the perfect pasta dish. It is now my favorite go-to recipe.

I am such a sucker for a great pasta dish and this tortellini with chicken and pesto recipe will make any mouth water. If I could get it right every time (and not gain 100lbs in the process), I would eat this for breakfast, lunch, and dinner. Check out what you’ll need and what you’ll need to do to make this awesome meal! Bon appetite!

Tortellini with Grilled Chicken and Pesto

You’ll need…

• 1 bag of any cheese tortellini
• 8 oz of chicken breast, grilled
• 5 Sun dried tomatoes
• 1/4 C basil pesto
• Parmasean cheese for topping

How to make it…

Cook tortellini according to instructions on the package. Slice grilled chicken into bite sized pieces. Slice sun dried tomatoes into julienne strips. Mix your tortellini, chicken and sun dried tomatoes with pesto until well coated. Top it all off with shredded parmasean cheese, and there you have it! Serve it up with a salad for a delicious, easy-to-make dinner.

Number of Servings: 4

How delish does that sound? I’m suddenly very hungry. Guess I need to make a stop at Trader Joe’s later! Happy eating CC readers!

[Lead image via Mark Stout Photography/Shutterstock]

Sometimes, I have to rely on my microwave for a little help. And that means using microwave-ready foods for assistance. One of my favorite microwave foods is actually packets of veggies — you can get them in individual servings and all you do is microwave them. They’re usually peas, broccoli and carrots — a classic combination — but you can definitely find other varieties in the store. That said, I’m a fan of this one.

As I’ve mentioned before, I’m a pasta lover. And while I would like to sink into a trough of Alfredo every single night (who wouldn’t, honestly!?), I know I can’t. This is a quick and easy pasta for one that you can make in just a few minutes.

Quick Veggie Pasta

You’ll need…

• 1 package of Ramen — toss out the little veggies and spice packet, cook according to instructions
• 1 package of microwave steamed veggies, cooked according to instructions
• about 1 tablespoon of cream cheese
• about 1 teaspoon of Parmesan
• about 1/2 teaspoon of red pepper flakes
• salt, pepper

How to make it…

In a bowl, combine hot Ramen noodles with cream cheese, salt and pepper, and spices. Stir to combine. If you need to microwave for a few more seconds or add a bit of water. Add veggies and stir.

Voila! In a few minutes you have a reasonably healthy dinner. You didn’t even have to use a sauce pot. Enjoy!

Broccoli. A childhood nightmare. Didn’t we all fear it? Some kids ate it covered in cheese whiz, which in my opinion made it neither healthy nor delicious. Really, if you’re going to clog your arteries, it might as well be with bacon. But that’s beside the point. Broccoli is a tough vegetable to love — it’s the veggie equivalent of Kim Kardashian really — but it has potential.

It’s what’s known as a cruciferous vegetable — it’s related to spinach, kale, and other dark leafy greens that are packed with fiber and antioxidants. They’re actually the healthiest foods you can eat, period. So if you’re trying to eat healthy, broccoli is a necessary evil. And honestly, it’s better raw and paired with foods that are equally as strong flavored.

Broccoli and Feta Salad

You’ll need…

• 1 head of broccoli
• about 1 cup of cherry tomatoes
• about three tablespoons of feta, crumbled
• 2-3 tablespoons of olive oil
• 1-2 tablespoons of red wine vinegar
• red pepper flakes
• salt
• pepper

How to make it…

Cut off the large broccoli stem and separate the smaller pieces. In a large bowl, combine the broccoli, feta, and tomatoes. In a smaller bowl, whisk together the olive oil, red wine vinegar, red pepper, and salt and pepper. Pour over the broccoli and toss.

Note: this recipe serves 2 and keeps in the fridge for about 3-4 days if stored in an airtight container.

[Lead image via Hamiza Bakirci/Shutterstock]

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!