The student news site of Linfield University

The Linfield Review

The student news site of Linfield University

The Linfield Review

The student news site of Linfield University

The Linfield Review

Easy Recipes: College Edition

Revamped Macaroni and Cheese

1 box of macaroni and cheese

¼ cup of your favorite toppings (ham, pinapples, olives, tomatoes, onions, etc)

¾ cups milk

2 tablespoons butter

1 quart water


Boil the water in a microwave-   safe bowl for about seven minutes. Next, place the pasta in the boiling water. Microwave the pasta uncovered on HIGH for nine to 10 minutes or until tender. Stir occasionally while cooking. Drain. Add milk, butter, cheese and toppings and mix together.


Vegetable Ramen Stir Fry

1 bag of your favorite ramen

2 cups of water

1 cup of mixed veggies

Follow the instructions on the package when cooking the noodles. When the noodles start softenin, add the cup of mixed vegetables. Allow it to cook until the noodles are completely tender, stirring occasionally. After it has finished, drain the vegetables and noodles and place into a bowl. Add the seasoning and stir until completely mixed.

Microwaveable Mexican Pizza

2 Tortillas

¼ cup of mozzarella

¼ cup of cheddar cheese

½ cup of salsa

2 tablespoons of sour cream

Spread the cheese over one of the tortillas. Cook it in the microwave for about 30 seconds. Place the other tortilla on top of it. Cook for another 10 seconds.  Mix the salsa and sour cream. Spread this over the top of the tortilla and then cut it into sections.



French Toast

2 eggs

3 slices of bread

Butter/Olive Oil/ Nonstick spray

Ground cinnamon

Crack open the eggs and place in a bowl.  Stir eggs until the yolk and white are completely blended. Dip the bread into the egg mix until the entire piece is saturated. Cover a skillet with the butter or olive oil or nonstick spray. Place the covered bread onto the skillet and cook on medium heat for four to five minutes. Flip the bread to the other side and repeat. If desired, serve with a sprinkling of cinnamon.

Peanut Butter Fudge

1 (16 ounce) can of vanilla frosting

1 (18 ounce) jar of peanut butter Empty the jar of peanut butter into a mixing bowl.  eat the vanilla frosting for 60 seconds or until completely melted. Mix the frosting and peanut butter together and quickly pour the mix into a baking pan. Allow it to set before cutting it into small sections.

Ivanna Tucker
/ Features editor
Ivanna Tucker can be reached at [email protected].


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