These college recipes will keep you and your roommates full whenever you’re feeling hungry. Let’s be honest, most college students want to eat something good most of the time.
All of them are easy to make, time-tested and pretty tasty. I should know, I’ve made all of them! This list includes baked goods, snack, and even dinner college recipes.
Let’s get it started.
#1 Banana Bread
Banana Bread Recipe That You'll Love
10
servings15
minutes1
hour10
minutes376
kcalIngredients
1 cup semi-sweet chocolate chips
3 large ripe bananas, smashed
2 cups flour
1 cup sugar
1 stick of butter, softened
Olive oil, 1 teaspoon
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon of milk
Directions
- 1. Grease a 9 x 5-inch loaf pan with 1 teaspoon of olive oil and basting brush.
- Mix 2 cups flour, 1 TSP baking soda, 1 TSP baking powder and 1 TSP salt together in a small-medium sized mixing bowl.
- Smash up 3 bananas and 1 TBSP milk (any milk, but skim is good) in a second mixing bowl. Mix that around and preheat the oven to 325 F.
- Mix 1/2 cup of butter and 1 cup sugar in a large mixing bowl until creamy and fluffy (looks a little like grits). Mix in the two eggs, 1 at a time. Mix thoroughly between each egg.
- Dump banana mixture into the butter/sugar mix. Stir that all together well.
- Dump the dry mix into the large bowl with the banana / everything else and mix all that together. Once the wet and dry ingredients are combined, dump in the cup of chocolate chips and mix those in there.
- Pour the mix into the greased baking pan, using the spatula to get as much mixture into the pan as possible. Bake at 325 F for 70 minutes. When it’s done, you should be able to stick a toothpick in the center and pull it out clean without batter or anything on the pick.
- Take it out of the baking pan carefully with a clean spatula or a bread slicing knife and let the banana bread cool on a rack or a plate for 10 minutes before cutting. I was able to slowly slide it out of the pan on to the cooling rack.
Notes
- See end of recipe on website (here) for full explanation of calorie calculation. Calories are an estimate, but I added up the numbers for all the ingredients to figure that out.
Ah, banana bread. A favorite among literally millions of people out there. A recipe among recipes, to say the least. This one should make everyone’s mouth water.
If for some reason you or your roommates don’t like chocolate chips (I can’t believe I even wrote that sentence) you can just leave that part out and this recipe makes a classic banana bread.
#2 Of Our College Recipes – The Quiche
Believe it or not, quiche or variations of it have been around for over 500 years. That’s crazy, but at the same time, some of the simplest stuff has been around the longest!
You can enjoy this for breakfast, lunch or dinner. Seriously, it works any time of the day or year. Personally, I like it in the fall or winter, but I’ve been known to make it in the spring and summer, too.
Quiche Recipe That's Really Good
8
servings10
minutes45
minutes243
kcalIngredients
1 cup half and half
4 large eggs, beaten with a whisk
1/3 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese
10 ounces spinach, thawed and dried
Directions
- Line 9-inch quiche dish (or pie plate) with the Pillsbury dough and pre-heat your oven to 350 degrees F
- Microwave your spinach to thaw if it's frozen. Mine needed 7.5 minutes on high. Allow plenty of time to cool before putting it in a kitchen towel and squeezing as much moisture out as you can. Set that aside once the spinach is dried.
- In a large bowl, beat eggs, then mix in half & half and the salt/pepper. Mix it up a little bit.
- Layer 1 cup cheese, 10 ounces spinach and 1/3 cup onion into the dough-lined pan.
- Pour the liquid mixture into the dough and make sure it's evenly spread out. Put the dish in the oven and bake for 45 minutes at 350 F. Once it's done, you should be able to stick a butter knife in the middle and have it come out clean. Allow it to cool for a few minutes before slicing and remove it from the oven with a mitt.
Notes
- Full calorie calculation in the main recipe (here) with pictures at the end.
#3 M&M Cookie Recipe
The third of my favorite college recipes is the M&M Cookie Recipe. Who doesn’t like M&M’s? They’re chocolatey and don’t melt nearly as fast as regular chocolate.
This recipe makes a great snack or dessert any time of the year.
M&M Cookie Recipe You'll Really Like
Course: DessertDifficulty: Easy18
servings10
minutes12
minutes237
kcalIngredients
2 large eggs
2 2/3 cups flour
1 cup of sugar
2 sticks of butter
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon salt
About 1 cup of M&M chocolate candies. You need about 160 pieces, 8 pieces per cookie.
Directions
- Preheat oven to 350F and melt butter in microwave or soften by leaving it out. Whisk that together with 1 cup of sugar in a large mixing bowl.
- Crack 2 eggs into the bowl along with 1 teaspoon of vanilla extract, 2 teaspoons baking powder, and 1/2 a teaspoon of salt. Whisk together.
- Using a spatula, mix the wet ingredients while steadily pouring in 2 and 2/3 cups of flour.
- Once the dough is ready, flatten palm-sized disks of dough and set them on a baking sheet lined with parchment paper. My baking sheet could hold 9 at a time. Press 8 M&M's into each dough disk.
- Bake at 350 degrees Fahrenheit for 12 minutes. Once done, set them on a cooling rack with a spatula or let them cool on the cookie sheet.
Notes
- Calorie calculation is at the end of the main recipe (Here). Calculation is an estimate and may not reflect actual calories since cookies will not be exactly the same weight and your ingredients could be slightly different.
- May not make 18 cookies, just depends on how much dough you use per cookie. Could be 20.
#4 The Margarita – College Recipes
Remember to drink responsibly, but here’s a classic that students age 21+ always enjoy: The Margarita.
This one’s also been around for a long time. Sure, there’s lots of variations and you can even get a slushy margarita (frankly, that is one of my favorites), but it never hurts getting back to basics with a classic margarita.
Margarita Recipe That's Really Refreshing
1
servings5
minutes1
minute230
kcalIngredients
1 ounce Cointreau
2 ounces Patron Tequila
1 ounce lime juice
1 thin slice of lime
Kosher salt (about a teaspoon) for the rim of the glass
Directions
- Cut and squeeze a fresh lime, collecting the juice somewhere. Save a small slice to put on the glass.
- Using a 2 ounce jigger, measure the 1-ounce Cointreau, 2 ounces Patron, and 1 ounce of lime juice into a shaker with ice in it.
- Shake well.
- Spread out some coarse Kosher salt on a cutting board, rub the lime on the rim of the margarita glass, and press the glass into the salt to coat the rim of the glass.
- Add some ice to the glass and pour in your margarita.
Notes
- Calorie calculation is available in the recipe at the end of the page.
#5 Alfredo Sauce Recipe
The last of the college recipes (for now) is a simple, easy to make recipe for alfredo sauce. This is probably the easiest pasta sauce recipe you can make.
It’s literally just butter, cheese and some salt! While it’s true that the alfredo sauce you’re familiar with has heavy cream in it, this one is the original. I think Olive Garden was responsible for making the heavy cream version.
Alfredo Sauce Recipe
2
servings2
minutes5
minutes1350
kcalIngredients
1.5 cups shaved or grated parmesan cheese
1 stick of unsalted butter
Salt to taste
Directions
- Put the stick of butter in a saucepan on low to medium heat.
- Put 1.5 cups of shaved or grated parmesan cheese into the pan. Turn the heat to medium if it's not already there.
- Stir for a few minutes and then once it's melted, add a little salt to taste and pour it into your pasta.
- Store for 3 months in the freeze or up to a week in the fridge. A few days more than a week is probably fine.
Notes
- Calories are estimated and the breakdown of them is listed toward the end of the full recipe at greatfoodandmore.com/alfredo-sauce-recipe/