Elisabeth Martin, Campus Carrier Features Editor
Jamison Guice, Campus Carrier Asst. Features Editor
Cornbread
Ingredients:
1/4 cup flour
1/4 cup cornmeal
1/4 teaspoon salt
1 teaspoon baking power
1 egg
1/4 cup milk or milk alternative
4 teaspoons canola oil
Directions:
1) Combine flour, cornmeal, salt and baking powder in a small bowl.
2) Mix egg, milk, and oil together in a separate bowl until smooth.
3) Add wet ingredients to dry and stir until well mixed. Grease a large mug and pour the mixture in.
4) Microwave for around 2 minutes, checking every 30 seconds to make sure it is not overcooked.
Recipe courtesy of the Living My Full Life blog.
Baked Apple Cinnamon Slices
Ingredients:
1 apple
1 tablespoon of sugar
1 pinch of cinnamon
1 tablespoon of maple syrup
Directions:
1) Cut an apple into 8 slices (size may vary).
2) Put apple slices into a mug.
3) Put one tablespoon of sugar into the mug with the apples.
4) Add a pinch of cinnamon.
5) Add one tablespoon of maple syrup.
6) Stir until ingredients are mixed well.
7) Microwave mug for five minutes, or until the apples are soft.
8) Add whipped topping on top of the apples (optional).
Recipe courtesy of SimplyRecipes.com.
Pumpkin Pie
Ingredients:
2 small cookies- crushed graham crackers or gingersnaps
1/3 cup pumpkin puree
1 egg
1 tablespoon milk or milk alternative
2 tablespoons brown sugar
1 teaspoon pumpkin spice – can also use cinnamon
1 pinch salt
1/2 teaspoon vanilla
Directions:
1) Combine pumpkin puree, egg, milk, brown sugar, pumpkin pie spice, and salt until smooth.
2) Add crushed cookies to bottom of microwavable mug.
3) Pour pumpkin pie mix on top of crushed cookies.
4) Microwave for 1 1/2 – 2 minutes, checking every 30 seconds.
5) Carefully remove from microwave and let it cool for a few minutes.
6) Add whipped topping on top (optional).
Recipe courtesy of SpoonUniversity.com.
Stuffing
Ingredients:
1 heel of crusty French bread or one to two slices of dry bread
1 celery stalk
1 shallot
3 cloves minced garlic or 3/4 teaspoon garlic powder
1 tablespoon butter
1 1/2 cups chicken broth
Salt and pepper
Directions:
1) Cut bread in to small chunks and place in a large bowl.
2) Chop shallot and celery. Mix with garlic and butter in a microwave safe mug.
3) Microwave the garlic and butter mixture for 45 seconds.
4) Add salt and pepper to the mix and then add bread chunks. Mix well.
5) Add enough chicken broth to moisten the bread and stir.
6) Microwave for 5-6 minutes, checking every minute until stuffing has a crispy, golden top.
Recipe courtesy of SpoonUniversity.com.
