A Brigham Young University Student Journal
by Aimee Hancock My mom takes this to family gatherings and always gets a lot of compliments. And, I have even made it at college because it’s quick, easy, and yummy. Ingredients 1 lb. bow tie pasta (equivalent to one box of Barilla bow tie …
by Danielle Cronquist If you are a student at BYU then you may have noticed from all the Facebook updates and the posters around campus that BYUSA election season is upon us. Maybe this doesn’t seem important to you, but it is. BYUSA does a …
by Rachel Nielsen
This tortilla soup is a Nielsen family favorite. 15 minutes to a delicious meal—it doesn’t get any better than that.
Ingredients
Soup:
1 box chicken broth
1 can cooked chicken
1 can black beans
1 can corn
1 large tomato
1 avocado
1/2 cup salsa
1/4 cup green onions
3–4 T. taco seasoning
Toppings:
Tortilla chips
Grated cheese
Sour Cream
Salsa
Guacamole
Directions
Throw all of the soup ingredients into a big pot and heat it over the stove until it comes to a boil. Dish the soup into bowls and let everyone add their favorite toppings.
The best part about this meal is that you can change the recipe depending on what you have. Last week I had only broth, black beans, corn, chicken, tomatos, taco seasoning, and cheese to top it off—and it was still delicious.
Happy cooking!
by Rachel Nielsen Making big decisions is tough, and as a member of The Church of Jesus Christ of Latter-day Saints, I believe that our Heavenly Father will help us make those big decisions through personal revelation—God’s means of communicating with His children. On Tuesdays …
by Alissa Holm Every college student has experienced that moment: You’re starving. It’s midnight. Everything seems to be closed. So what do you do? Eat another bowl of cereal? Run to McDonalds and get a McDouble? Beg your roommates to make you food? Well, you …
by Jill Hacking
My friend shared this delicious recipe with me and assured me that it’s super easy to make. I tried it, and I have to agree. It’s a great choice for those nights when you want a nice meal but you don’t feel like doing a lot.
Here’s what you need:
∙ 4–6 boneless skinless chicken breasts, thawed
∙ 1 can of a “cream-of” soup (cream of mushroom, chicken, broccoli, celery, etc.)
∙ 1 soup can full of milk
∙ 2 cups rice
∙ 4 cups water
Here’s what you do:
Preheat the oven to 375 degrees. Put the chicken breasts in a 9×13 baking pan. Mix the “cream-of” soup with the milk, and pour the mixture over the chicken. Put this in the oven for about 50 minutes.
While the chicken is in the oven you can make the rice.
I don’t have a rice cooker, so I used the microwave to cook the rice. To do this you put the rice and the water in a microwave safe bowl. Cover the bowl with a paper towel and stick it in the microwave for 20 minutes. I usually check it after 12 minutes and add more water if it seems dry. This ensures that the rice comes out nice and fluffy.
If you start the rice 30 minutes after you put the chicken in, the rice and chicken will be done at the same time.
Serve the chicken over the rice and enjoy!
by Brittany Bruner Some people say that I’m stuck in old traditions because I love old things. I love elderly people; vintage clothing; classic movie stars like Jimmy Stewart, Grace Kelly, and Audrey Hepburn; and old jazz music. I especially love old jazz music. It …
by Arianne Glick Whatever I expected to happen when my brother left on his mission, I didn’t expect this. I expected it to be about the same as when I left home for college: an increase of distance and a decrease of contact. I expected …
by Danielle Cronquist
For this lovely week of love, I thought it would be best to share a special Valentine’s Day treat. Even though these raspberry-filled chocolate cupcakes with raspberry buttercream frosting take a little extra time to make, they are divine.
Cupcakes
I started by baking the cupcakes far enough ahead of time that they would cool before I filled them. You can find many different options for chocolate cupcakes online, but I am a firm believer that box cake mix tastes great. I chose to use a devil’s food cake.
Raspberry Filling
I found the recipe for the filling at http://thekitchenprescription.com. It fills 12 cupcakes.
Ingredients
2 cups unsweetened frozen or fresh raspberries (I used frozen)
1/3 cup sugar
1 teaspoon lemon juice
Add all the ingredients to a bowl. If you use frozen raspberries, let the mixture thaw at room temperature. If you make this ahead, refrigerate it until needed.
Raspberry Buttercream Frosting
This was my favorite part of the whole cupcake! I found this recipe at http://www.myrecipes.com.
Ingredients
1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar
Beat the first four ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar.
Putting Together the Cupcakes
To remove the centers of the cupcakes I used a cupcake plunger, but if you don’t have one of these handy tools, a large water bottle cap works too. Scoop out a space on the top of each cupcake for the filling (don’t throw the extra cake away or eat it yet). Pour in your raspberry filling using a spoon. Place a piece of the removed cupcake back on top so that you can frost the cupcakes. For my cupcakes, I put the frosting in a plastic bag, cut off a corner, and used the bag as a piping bag to get a swirly design with my frosting. I wanted my cupcakes to look extra special for Valentine’s Day, so I drizzled some of the filling on top, crumbled some of the leftover cupcake over it, and topped it with a raspberry.
And now, you eat.
Enjoy!
by Brittney Thompson In elementary school I loved Valentine’s Day. I can still remember the excitement of decorating my little brown paper lunch bag and taping it to the end of my desk. Then, all the kids would go around with their little manufactured Winnie …