Peanut Butter Drops

While trying to come up with some inspiration of what to cook next some time ago, people kept suggesting peanut butter. For like a week. I’m not a big peanut butter eater so I ignored them at first. But a lot of people do like peanut butter out there, it’s relatively cheap, and seems to never spoil- seriously, I’ve never heard of someone’s peanut butter going bad. So after some thought and help from our family friend, I’ve put together a dessert-ish recipe that requires no cooking. Well, if you don’t consider the microwave a real cooking device. The recipe makes 4 and uses less than $1 in ingredients.

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Ingredients

1/4 cup oats
1 tbsp raisins
2 tbsp peanut butter
5 tbsp chocolate or 3 pieces of a chocolate bar

 

  1. Chop the oats or smash them with a bowl or small plate. Do the same with the raisins.
  2. Microwave the peanut butter in a bowl for 10 to 15 seconds in the microwave on high. Add the raisins and half of the oats then begin to mix. Gradually add the rest of the oats. Spoon the mixture into drops about 3/4 inch in diameter. They won’t want to stay together very well, so don’t try to roll them with your hands. Let them sit in the freezer for 10 to 15 minutes.
  3. Melt the chocolate in the microwave for 45 seconds. If it isn’t melted then, put it back in for 5 second intervals. Coat the peanut butter drops in the melted chocolate. Freeze for another 7 to 10 minutes.


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Ramen Noodle Stir-Fry

Want to make a side into a meal; just add noodles. I had a lot of coleslaw mix leftover from my veggie stir-fry and just really like cooking stuff in a pan in general. One short raid through the fridge and pantry later, and I have dinner. This is a really versatile recipe too, so you can add things as you please. If you don’t like vienna sausages you can easily leave them out, mix the ramen seasoning with about a cup of water, and add that during step 3. Makes 5 servings and costs about $2.00 in ingredients used.

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Ingredients

1 tbsp olive oil
4 cups coleslaw mix
1 cup broccoli
1 pack of ramen
3-6 vienna sausages  (Either way it’s not a whole can. I apologize for the inconvenience)
2 tsp each salt and pepper
3 tsp paprika

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  1. Cook the ramen without using the seasoning packet. Strain most of the water out, leaving a few centimeters at the bottom of the pot.
  2. Heat the olive oil in a pan over medium to low heat and add the broccoli. (For this quantity of stuff, I used a pan 2 in. deep and 10 in. wide.) Let it cook for a couple of minutes and then add the coleslaw mix. Cook this for another 5-10 minutes, mixing occasionally.
  3. Slice the vienna sausages to a desired size and add, along with the ramen, salt, pepper and paprika. Mix the ingredients together well and serve. If you’ve been mixing for a while, turn off the burner; the ramen will start sticking to a hot pan if you’re not careful.

Grits Bowl

Like a lot of people, I never get up in the morning in time to actually cook something for breakfast. I enjoy my sleeping time too much to give it up. Cooking the night before and popping food in the microwave come breakfast time just seems so much easier to me. And being a southern girl, grits is one of the best foods for the job. It’s simple to cook, goes with everything, and with a sprinkle of water reheats like it’s never been chilled. This recipe makes 6 servings and costs about $2.00  in ingredients to make including mushrooms, $1.70 without them.

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Ingredients

1 cup instant grits
4 cups water
1/2 cup chopped onion
1/2 pack frozen breakfast sausage
1/4 cup sliced mushrooms (optional)
1/4 cup cheese

Combine grits, water, and salt in a 2 quart dish. Microwave on high for 8-12 minutes, stirring every few minutes until a majority of the water has evaporated. Stir in your chopped onions and microwave for another 2-4 minutes. Add the sausage- either whole or sliced- and mushrooms. Stirring them in is not necessary. Microwave for another 2 minutes or until the sausage is completely warmed through. Sprinkle cheese on top.

The Perfect Omelette

A big thank you goes to my big brother who gave me this recipe. It’s a guaranteed way to never burn your omelettes again because it doesn’t require a frying pan. Instead, you use a Ziploc bag and a pot of water. The freezer bags work best due to their added thickness. You can easily cook this up in the morning while you’re getting ready and without a worry. Leaving the eggs cooking longer than suggested actually has little negative impact on them. They might get a bit tougher, but that’s all. And best of all, you can add nearly anything to it depending on what you feel like, or what’s in the fridge.

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Ingredients

2 eggs
salt and pepper
1/4 cup shredded cheese

  1. Crack the eggs into a Ziploc bag. To make this easier, put the bag in a bowl beforehand to hold it for you. Add the cheese, salt, and pepper; then seal the bag with as little air as possible inside. Squish and shake the bag til the eggs are mixed.
  2. Fill a pot with enough water to just cover the top of the eggs in the bag. Bring it to a boil before placing the bag inside. Be careful not to let the bag touch the sides of the pot for too long or else it will melt. Let it cook for 2-3 minutes then flip the bag over. Cook for another 2-3 minutes then remove from the water. Let it cool for a minute or so before opening and serving.

IMG_1651 In short, don’t do this

Micro-Mac&Cheese

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Now who doesn’t love mac & cheese? It’s simple and delicious, not to mention a childhood staple.  And you can make it entirely in a microwave. Late night dorm macaroni parties are a go. This recipe makes about 6 servings and uses about $2.45 in ingredients.

Ingredients

1 1/2 cups macaroni
3 cups water
4 oz. cubed cheese, 1/2 a block
1 tsp salt
3/4 cup milk

  1. Combine the macaroni, water and salt in a 2 quart dish. Microwave covered and on high for 8-10 minutes, or until the noodles are slightly squishy to the touch. Be careful of the steam whenever you uncover it. Drain the leftover water. It’s alright if there is still a little bit of water left on the bottom.
  2. Add in the milk and cheese. Stir well then microwave on high in 4 minute intervals, stirring in between, until all the cheese is melted. Let it stand for a couple of minutes to thicken up.