Mount Hood

Sweet recipes that will put a spring in your spoon

Try these two recipes featuring in season spring produce

Allison Vanderzanden | Lifestyle Editor

Spring brings new, fresh produce, including tangy rhubarb and refreshing citrus fruits. Head to a local farmers market or grocery store and pick up some in season produce for these scrumptious spring recipes. 

RHUBARB CUSTARD BARS

Start to finish: 1 hour 15 minutes

Yields: 3 dozen bars

2 cups all-purpose flour

¼ cup sugar

1 cup cold butter

FILLING

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, room temperature, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING

6 ounces cream cheese, softened

½ cup sugar

½ teaspoon vanilla extract

1 cup heavy whipping cream, whipped

In a bowl, combine the flour and sugar, and cut in the butter until the mixture resembles coarse crumbs. Press into a greased 13-by-9-inch baking pan. Bake at 350 ºF for 10 minutes.

For filling, combine sugar and flour in a bowl. Whisk in cream and eggs, then stir in rhubarb. Pour over the crust, and bake at 350 ºF until custard is set — about 40 to 45 minutes. Let cool.

For the topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top, then cover and chill. 

Cut into bars, and keep stored in the refrigerator.

Recipe from tasteofhome.com

CITRUS SALAD

Start to finish: 15 minutes

Yields: 4 servings

2 cara cara oranges

2 navel oranges

2 blood oranges

2 ounces baby arugula

2 tablespoons fresh mint

CITRUS DRESSING

¼ cup citrus juices, set aside

2 tablespoons extra virgin olive oil

1 tablespoon honey

½ teaspoon vanilla extract

½ teaspoon sea or kosher salt

Remove the skin from the citrus fruits, then slice them into supremes by cutting along each membrane. Combine citrus supremes, arugula and mint in a large salad bowl. 

Squeeze the juice from the citrus membranes into a large measuring cup or jar. Add the extra virgin olive oil, honey, vanilla extract and salt, then whisk to combine. Drizzle half the dressing over the citrus salad, then toss to combine. Enjoy immediately. 

Recipe from oursaltykitchen.com

Contact the author at avanderzanden19@mail.wou.edu

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

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

Celebrate Halloween with festive Franken-foods

Spooky snacks and sweets to prepare this Halloween

Allison Vanderzanden | Lifestyle Editor

Halloween means it’s time for treats. Candy is great, but homemade goodies allow for more creativity. Check out these appetizers and sweets to make for oneself, friends, roommates or family. 

 

  STRAWBERRY GHOSTS

Start to finish: 20 minutes

Yields: approximately 16 

2 cups strawberries

1 ½ cups white chocolate, melted

1 teaspoon coconut oil

¼ cup mini chocolate chips

1 cup chocolate chips, melted

Line a small baking sheet with parchment paper. In a large bowl, combine melted white chocolate and coconut oil and stir until combined. 

Dip strawberries into white chocolate, then place two mini chocolate chips on the top half of the strawberries for eyes. Place strawberries on prepared baking sheet and let harden in the refrigerator for about 10 minutes.

Place melted chocolate chips in a plastic sandwich bag and pipe mouths on the strawberries. Let cool again in the refrigerator for five minutes before serving.

Recipe from delish.com

 

 

GRAVEYARD BROWNIES

Start to finish: 1 hour

Yields: approximately 20 

1 box of brownie mix (plus additional ingredients listed on the box)

20 Milano cookies, cut in half

2 cups crushed Oreo cookies

3 cups sugar cookie icing, green and black

20 candy pumpkins

Bake brownies as directed, and let cool completely before slicing into squares. If using homemade icing, color half the batch green and the other half black. Load each into a pastry bag with a small round tip or into a sandwich bag with a small hole cut in one corner. Frost squiggly pumpkin vines on the top of each brownie square with green icing. Crumble crushed Oreos on top of the green icing. 

Pipe letters onto the halved Milano cookies with black icing to create headstones. Adhere Milano cookie to the brownie with some black icing. Add a dab of green icing to the bottom of the candy pumpkin and place one on each brownie.

Recipe from adventuresofmel.com

 

 

WITCH’S FINGERS BREADSTICKS

Start to finish: 25 minutes

Yields: approximately 15

1 roll refrigerated soft breadsticks dough

Marinara or pizza sauce

Sliced almonds, or…

1 bell pepper

¼ cup cream cheese

Line a large baking sheet with parchment paper, and preheat the oven to the temperature indicated on the breadstick dough packaging.

Unroll the breadsticks onto a large cutting board, and using a pizza cutter, slice each breadstick to be about 3 to 4 inches long and ½-inch to 1 inch wide. Roll the dough around a bit to form a finger shape, and use the pizza cutter to press a few horizontal lines in the middle to resemble a knuckle. Transfer breadsticks to the baking sheet.

Indent the more narrow end of the breadstick for the fingernail bed. If using sliced almonds, press one into the bed before baking. If using bell peppers and cream cheese, adhere them after cooking. Bake according to package instructions or until puffy and browning at the top.

Let breadsticks cool completely on a wire rack. Now for the bell peppers: slice them into narrow triangles, add a dab of cream cheese to the tip and stick the pepper on. Serve the finished breadsticks with some marinara or pizza sauce.

Recipe from kitchentreaty.com

 

 

PUMPKIN DEVILED EGGS

Start to finish: 35 minutes

Yields: 24

12 large eggs

½ cup mayonnaise

Juice of ½ lemon (about 1 ½ tablespoons)

1 ½ teaspoons Dijon mustard

Kosher salt

Black pepper

2 tablespoons paprika

4 chives, cut into small pieces

Hard boil the eggs by placing them in a single layer in a saucepan and adding enough water to cover them with 2 inches of water. Bring to a boil, then reduce heat and cook covered for 1 minute. Remove from heat and let sit, still covered, for 14 minutes. Then rinse and carefully peel shells off under cool running water. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. 

Using a fork, mash the yolks, then stir in mayonnaise, lemon juice and Dijon, and season with salt and pepper. Spoon mixture evenly among egg whites and smooth the tops. Carefully dust paprika to completely cover the yolk mixture. Using a knife, make ridges down the paprika-dusted yolk to look like a pumpkin. Place chive slice above yolk mixture to resemble a stem and serve.

Recipe from delish.com

Contact the author at avanderzanden19@mail.wou.edu

 

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