Mount Hood

No oven required: two microwavable desserts

Simple and sweet treats to make in the microwave

Allison Vanderzanden | Lifestyle Editor

Looking for a decadent dessert without the oven and the mess? Simply use a coffee mug and a microwave to serve up a delicious sweet treat. Try these chocolate cake and apple crisp microwave recipes for dessert for one in minutes.


MOLTEN CHOCOLATE MUG CAKE

Start to finish: 6 minutes

Yields: 1 serving

¼ cup all purpose flour

¼ cup granulated sugar

2 tablespoons unsweetened cocoa powder

½ teaspoon baking powder

Pinch of salt

3 tablespoons unsalted butter, melted

3 tablespoons whole milk

1 small egg

¼ teaspoon vanilla extract

1 ounce chocolate of choice, lightly broken up

1 tablespoon water

In a two cup capacity mug, whisk together flour, sugar, cocoa powder, baking powder and salt. Add in melted butter, milk, egg and vanilla. Whisk well to combine. Place the chocolate pieces in the center of the mug, then drizzle water on top of the batter. 

Cook in the microwave on full power for one minute and 15 seconds to one minute and 30 seconds. The center of the cake will look wet and shiny while the edges will look set. The cake will fall after it comes out of the microwave.

Let cool for about five minutes, and top with whipped cream, berries or ice cream if desired.

Recipe from cleobuttera.com

APPLE CRISP IN A MUG

Start to finish: 8 minutes

Yields: 1 serving

APPLE FILLING

1 apple, peeled and sliced thin

½ tablespoon melted butter

¼ teaspoon cinnamon

1 teaspoon brown sugar

1 teaspoon flour

CRISP TOPPING

2 tablespoons softened butter

1 tablespoon flour

3 tablespoons old fashioned oats

1 tablespoon brown sugar

¼ teaspoon cinnamon

In a small bowl, mix apple filling ingredients. In a separate bowl, mix together crisp ingredients, working the softened butter in with a fork.

Layer half the apples in a microwave safe mug. Top with half the crisp mixture. Add another layer of apples then the remaining crisp mixture. Place in microwave and cook for three minutes.

Serve warm with optional whipped topping or vanilla ice cream.

Recipe from yellowblissroad.com

Contact the author at avanderzanden19@mail.wou.edu

Mix up some cocktails with Cupid

Four mixed drinks to whip up for Valentine’s Day

Allison Vanderzanden | Lifestyle Editor

Valentine’s Day offers the perfect opportunity to enjoy a mixed drink. Celebrate with a significant other or a group of friends, or test bartending skills individually with these four Valentine’s inspired cocktails.

KENTUCKY KISS

Start to finish: 3 minutes

Yields: 1 serving

2 strawberries, sliced

½ ounce lemon juice

½ ounce maple syrup

2 ounces bourbon whiskey

Splash club soda

In an old-fashioned glass, add the strawberries, lemon juice and maple syrup. Muddle well until the strawberries are mashed. Add the bourbon and fill the glass with ice. Stir well.

Add a splash of club soda and, if desired, garnish with a strawberry for serving.

Recipe from thespruceeats.com

RED WINE MILKSHAKES

Start to finish: 5 minutes

Yields: 3 servings

One 1.5-quart container vanilla ice cream

1 cup red wine

4 ounces vodka

Whipped cream, for serving

Maraschino cherries, for serving

In a blender, blend ice cream, red wine and vodka until smooth. Divide between glasses and garnish with whipped cream and cherries.

Recipe from delish.com

SEX ON THE BEACH

Start to finish: 5 minutes

Yields: 1 serving

2 ounces orange juice

2 ounces cranberry juice

1 ounce peach schnapps

1 ounce vodka

½ ounce chambord or grenadine (optional)

Orange slice, for serving

Maraschino cherries, for serving

In a shaker add orange juice, peach schnapps and many ice cubes. Shake vigorously for 10 seconds. Pour into a glass and fill the glass with ice to the top, and add vodka on top of the ice.

If using chambord or grenadine, in a separate glass, gently mix chambord or grenadine with cranberry juice. Slowly pour this red mixture on top of ice cubes to create an ombre effect. Garnish and serve.

Recipe from flawlessfood.co.uk

VALENTINE’S DAY MIMOSA

Start to finish: 5 minutes

Yields: 4 servings

1 bottle pink champagne, chilled

1 cup pomegranate juice

In each champagne flute, add ¼ cup pomegranate juice. Fill the rest of the way with pink champagne.

Recipe from everydaymadefresh.com

Contact the author at avanderzanden19@mail.wou.edu

Creating custom bath bombs

Destress with DIY bath bombs

Allison Vanderzanden | Lifestyle Editor

What better way to wind down after a stressful day than with a hot bath? Elevate bath time with homemade miniature bath bombs made in an ice cube tray or other silicone mold. Customize the scents, colors and decorations — like dried lavender or sprinkles — as desired. 

DIY BATH BOMBS

Start to finish: 1 day

Yields: 6 medium-sized bath bombs

1 cup baking soda

½ cup citric acid

½ cup cornstarch

1 to 2 teaspoons water or witch hazel

10 drops essential oil of choice

OPTIONAL

Food coloring

½ cup Epsom salt

2 tablespoons coconut, almond or olive oil

In a large bowl, whisk together dry ingredients. In a separate small bowl, melt the coconut or almond oil if using, then combine wet ingredients.

While continuously whisking, very slowly drizzle the wet ingredient mixture into the dry ingredients. The wet mixture may also be poured into a spray bottle to make combining easier. The outcome should be similar to a dry, crumbly sand with no clumps. If the mixture gets too wet, the bath bomb will fizz too soon.

Tightly pack the mixture into the ice cube tray or silicone mold. Let set for 10 minutes, then carefully remove and let harden on parchment paper for 24 hours. Finished product will still be somewhat fragile.

Store in a mason jar or package in cellophane for gifting.

Recipe from 100daysofrealfood.com

Contact the author at avanderzanden19@mail.wou.edu

Super simple slow cooker soups

 Two slow cooker soup recipes for the winter months

Allison Vanderzanden | Lifestyle Editor

Combat the cold weather with a hearty soup recipe, like ham and potato or taco soup. Set it and forget it in a slow cooker for maximum convenience, and freeze some for later to enjoy a hot, easy meal for chilly days to come. 

HAM AND POTATO SOUP

Start to finish: 8 hours 5 minutes

Servings: 8

3 ½ cups potatoes, peeled and diced

⅓ cup celery, chopped

⅓ cup onion, finely chopped

1 cup ham, diced

3 ¼ cups water

6 chicken bouillon cubes

1 teaspoon salt

1 teaspoon pepper

5 tablespoons flour

5 tablespoons butter

2 cups milk

Stir all but flour, butter and milk into a slow cooker. Cook on low for six to eight hours; check the tenderness of the potatoes.

Minutes before serving, melt butter in a saucepan. Add flour then gradually add milk, stirring constantly over medium heat until thick. Stir this mixture into the slow cooker.

Let cook for 15 to 20 minutes more. Serve and top with optional toppings like bacon, green onions, cheese or sour cream.

Recipe from momswithcrockpots.com

TACO SOUP

Start to finish: 7 hours

Servings: 4 to 6

1 tablespoon olive oil

1 pound lean ground beef

1 ½ cups yellow or red onions, diced

2 to 3 cups chicken or beef broth

One 15-ounce can diced tomatoes

One 15-ounce can black beans, drained and rinsed

One 15-ounce can kidney beans, drained and rinsed

One 4-ounce can chopped green chiles

1 ¼ cups corn kernels, fresh or frozen

2 ½ teaspoons chili powder

1 teaspoon paprika

1 teaspoon salt

Heat olive oil in a large skillet over medium-high heat. Add ground beef and onions and cook for two to three minutes, until the beef is browned and the onions look soft around the edges. Use a spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and drain some grease if desired.

Combine the beef, onions and remaining soup ingredients in a slow cooker and stir. Cook on low for six to seven hours. Upon serving, top with toppings such as crushed tortilla chips, sour cream, cilantro, red onion and lime juice.

Recipe from simplyrecipes.com

Contact the author at avanderzanden19@mail.wou.edu

Gobble down some new Thanksgiving meals

Three alternative Thanksgiving recipes to make this year

Allison Vanderzanden | Lifestyle Editor

Thanksgiving is all about the food, but the traditional oven-roasted turkey and stuffing may not be for everyone. Whether looking to try something new, create a twist on the classics or the usual meals are just getting old, there are dozens of ways to spice up Thanksgiving dinner. Find the recipes for these alternative Thanksgiving dishes on our website, wou.edu/westernhowl.

TURKEY MEATLOAF

Start to finish: 1 hour 40 minutes

Servings: 6 servings

Cooking spray

1 tablespoon extra-virgin olive oil

1 large onion, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon chopped thyme leaves

2 pounds ground turkey

¾ cup bread crumbs

½ cup milk

2 tablespoons Worcestershire sauce

1 large egg

⅓ cup ketchup

2 tablespoons brown sugar

Preheat the oven to 325ºF and lightly grease a large deep baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about five minutes. Season with salt and pepper then stir in garlic and herbs. Cook for about one minute until fragrant. Remove from heat and let cool slightly.

In a large bowl, mix ground turkey, breadcrumbs, milk, Worcestershire, egg and cooked vegetables until combined. Season with salt and pepper.

On a prepared baking dish, form meat mixture into a loaf. In a small bowl, stir ketchup and brown sugar until combined, then brush over loaf. Bake until internal temperature reaches 160ºF, about 1 hour 20 minutes.

Recipe from delish.com

MASHED POTATO CASSEROLE

Start to finish: 55 minutes

Servings: 10 to 12

3 pounds russet potatoes

7 tablespoons butter

¾ cup sour cream

¼ cup milk

½ teaspoon garlic powder

¾ teaspoon salt

1 cup shredded cheddar cheese

TOPPING

¼ cup panko bread crumbs

1 tablespoon butter

2 tablespoons chopped chives

5 strips bacon cooked

½ cup shredded cheese

Preheat the oven to 350ºF. Peel and chop the potatoes, then add to a large pot. Cover with water and heat over high heat; boil the potatoes in water about 20 minutes or until softened.

Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder and salt. Mix with a potato masher, or use a hand or stand mixer for creamier potatoes. Add the shredded cheese and stir to combine.

Spray a two-quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.

In a small saucepan add the butter and panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.

Top with shredded cheese and bake for about 15 minutes until the cheese is melted. Top with bacon and chives just before serving.

Recipe from houseofyumm.com

VEGAN PECAN PIE

Start to finish: 45 minutes plus overnight to set

Servings: 1 pie

2 tablespoons vegan butter

1 ½ cups finely chopped pecans

½ cup coconut sugar

¼ cup pure maple syrup

¾ cup unsweetened full-fat canned coconut milk

2 teaspoons vanilla extract

3 tablespoons cornstarch

¼ teaspoon fine sea salt

One 9-inch prepared pie crust

Preheat the oven to 350ºF then parbake prepared pie crust for seven minutes. Set aside to cool. In a measuring cup, combine the coconut milk and cornstarch, then whisk until smooth.

In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.

Remove from heat then pour the mixture in the pie crust until filled to about ¼-inch of the top of the crust. Bake in the oven for about 30 minutes or until filling appears mostly firm when gently shaken. Cool on the counter for two to three hours then cover and store in the refrigerator for at least eight hours, ideally overnight. Allow to sit at room temperature for at least an hour before serving for best texture.

Recipe from makingthymeforhealth.com

Contact the author at avanderzanden19@mail.wou.edu

Three lively themed lunches to try

Get creative with these themed lunch boxes

Allison Vanderzanden | Lifestyle Editor

If anyone is looking to spice up their lunch game, get creative with themed lunch boxes. Making food that sticks to a theme can make the assembly process more enjoyable, especially when friends join in. Try out these ideas for themed lunch boxes, and have some fun customizing.

FALL-THEMED LUNCH

2 slices of bread

Sandwich filling of choice

1 large bell pepper, yellow, orange or red

1 apple

Crackers or chips

Using a circle cookie cutter or a drinking glass, cut two circles out of bread. Use a knife to shape the circles into a point on one end. Place sandwich filling on one piece of bread, then place the second piece of bread on top. Cut out a semicircle from a heel of bread for the top of the acorn. Position on top and adhere with nut butter if desired. 

For the produce: cut a large slice of bell pepper, then use small leaf-shaped cutters to create leaves. Other products can be substituted to make leaves, like cheese, melon or fruit leather. Next, cut a large slice of apple and carve an apple shape into the peel.

Finally, arrange each element into a lunch box. On one side, add a desired crunchy snack like pita chips, crackers or pretzels.

Recipe from modernparentsmessykids.com

RAINBOW-THEMED LUNCH

2 red mini sweet peppers, sliced

1 mandarin orange, peeled and segmented

1 golden kiwi, sliced

½ cup sugar snap peas

¼ cup blueberries

½ cup red seedless grapes

1 large spinach wrap

2 ounces sliced turkey

½ cup baby spinach, chopped

1 tablespoon hummus

1 slice provolone cheese

Assemble lunch box with produce in rainbow order. Also feel free to replace produce with another ingredient of personal preference, like bananas for yellow or sweet potatoes for orange.

Lay wrap on flat surface. Spread with hummus and top with cheese, turkey and spinach. Roll up tightly and slice into one-inch thick rounds.

Recipe from healthyfamilyproject.com

For an additional recipe, check out this story on our website at wou.edu/westernhowl.

OCEAN-THEMED LUNCH

2 whole wheat bread slices

Sandwich filling of choice

1 cup blueberries

8-10 apple slices

1 lemon wedge

Cheddar and Mozzarella cheese, enough for six stars

½ cup brown rice or quinoa

3-4 snap peas

1 broccoli floret

Use a fish-shaped cookie cutter on two slices of bread. Add sandwich filling to these pieces. For the fish’s eye, cut a small circle from Mozzarella cheese. Put toothpick in blueberry, then through the circle of cheese and through the top of the sandwich.

Drop blueberries in the bottom half of the main dish and arrange apple slices above them to resemble the ocean surface. Rub apple slices with lemon wedge to help prevent browning. Place fish sandwich on top of blueberries.

Next, cut cheese into starfish shapes, and place in a side container. For the final dish, create turtles out of the broccoli and snap peas. Use the broccoli floret for the shell, and slice snap peas to resemble flippers and a head. Arrange these pieces over rice or quinoa to complete the turtle. 

Recipe from lunchboxdad.com

Contact the author at avanderzanden19@mail.wou.edu

Soup-erior tomato soup recipe

Simple and savory homemade soup recipe to try at home

Allison Vanderzanden | Lifestyle Editor

Nothing beats a savory soup on a chilly evening. This easy roasted tomato soup recipe hits the spot, especially when paired with a classic grilled cheese sandwich.

 

ROASTED TOMATO SOUP

Start to finish: 55 minutes

Servings: five

3 pounds Roma tomatoes

½ small onion

¼ cup olive oil

2 tablespoons minced garlic

1 teaspoon kosher salt

¼ teaspoon pepper

1 can evaporated milk

½ cup grated Parmesan cheese

3 tablespoons fresh basil

2 tablespoons tomato paste

1 teaspoon sugar

Preheat the oven to 400ºF. Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well. Roast for 40 to 50 minutes, just until starting to brown.

Place in the blender and puree until smooth; leave the lid cracked slightly so the steam can escape. Add evaporated milk, cheese, basil, tomato paste and sugar. Puree until smooth once more, then taste and adjust seasoning to preference. Serve immediately and eat as is, or make a grilled cheese to dip in.

 

Recipe courtesy of thereciperebel.com.

Contact the author at avanderzanden19@mail.wou.edu

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