From comfort food to a late night treat, study days call for something quick yet hearty and delicious.
Here are five great recipes to keep you going from your 8 a.m. to turning in your English Paper a few minutes before midnight on these chilly fall days.
Start to finish: 6 minutes
1/2 cup Quaker old-fashioned oats
3/4 cup water or milk
1 Granny Smith apple, peeled, cored and thinly sliced
1 handful dried cranberries
1 handful pecans
1 tablespoon light brown sugar
1 teaspoon apple pie spice
1 teaspoon unsalted butter
1 pinch salt
In a microwave-safe bowl, cover the apple slices with water. Microwave for one-minute intervals until they reach desired softness, usually two to three minutes.
In another microwave-safe bowl, combine oats, water or milk, brown sugar and apple pie spice. Microwave for two-and-a-half to three minutes.
Mix softened apples, cranberries, pecans and butter into the oatmeal. Stir thoroughly before serving.
SNICKERDOODLE MUG CAKE
Start to finish: 6 minutes
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup milk, at room temperature
2 tablespoons salted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup crushed graham cracker
Opitional toppings: sugar, cinnamon
Butter one large microwave-safe mug. Push crushed graham crackers into the bottom of the mug to create a “crust.”
In a small mixing bowl, whisk together flour, sugar, cinnamon and baking powder. Add in milk, butter and vanilla until mixture is completely smooth.
Scoop the mixture into the mug with a dash of cinnamon sugar between every layer. Check that the mug cake is cooked by inserting a toothpick into the middle. If it does not come out clean, continue cooking in microwave at 10-second intervals.
Allow to cool. Top with whipped cream or marshmallow creme and caramel sauce before serving.
LENTIL VEGETABLE SOUP
Start to finish: 17 to 19 minutes
1 can (14-1/2 ounces) diced tomatoes, with juice
1 can (14-1/2 ounces) vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1/2 cup brown lentils, soaked overnight
1/4 cup pre-packaged diced onions
1/2 cup pre-packaged crinkle-cut carrots
1/2 cup pre-packaged diced yellow celery
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
In a 2.5 quart microwave-safe bowl, coat onions, carrots and celery in oil. Cover and microwave for three minutes.
In another microwave-safe bowl, cover lentils with water. Microwave for five minutes. Stir; add more water if needed. Microwave for five more minutes.
Add lentils to vegetables and stir in remaining ingredients. Microwave nine to 11 minutes. Serve with crackers or over rice.
CHICKEN AND CHEESE DIP
Start to finish: 7 to 10 minutes
1 package (16 ounces) Velveeta, cubed
2 cans (10 ounces) Ro-Tel tomatoes and green chilis
1 rotisserie chicken, shredded
1 can (10 ounces) cream of chicken soup
In a 2.5 quart microwave-safe bowl, combine Velveeta cheese and Ro-tel. Microwave in two-minute intervals until cheese is completely melted, stirring between intervals.
Stir cream of chicken soup and shredded chicken into the Ro-tel and Velveeta mixture. Microwave for three minutes. Serve with tortilla chips.