Category: College Cookbook

June 12, 2017 Victoria Petersen
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Photo credit: Victoria Petersen

Foraging season in Alaska begins in full force come springtime. With fiddleheads and elusive morels on everyone’s to-pick list, the abundant spruce tips are an easy and quick springtime snack that can go overlooked.

Look for the bright green shoots that are growing out of the branches. They will pick right off when you grab them. Go for the small ones and avoid picking from the top of young trees, as to avoid stunting the tree’s growth.

Enjoy these spring shoots as a syrup. It can be used on pancakes or even in cocktails. It’s a fresh, light flavor that tastes well in gin.


2 cups of water

2 cups of sugar

2 cups of spruce tips


1. Bring the sugar and the water to a boil in a lidded pot. Stir continually.

2. When water begins to boil, turn off the heat and stir in the spruce tips and lemon juice. Cover the pot and leave to cool.

3. Let the spruce tips steep in the syrup. The longer they steep, the stronger the spruce tip flavor will be. Steeping over night is recommended.

4. Strain the syrup through a fine sieve or cheesecloth and pour in to a sealable bottle. It will keep in the refrigerator for about three months.

May 30, 2017 Victoria Petersen

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Spring is here and that means fiddleheads are ripe. There’s a very short window of time where the fiddleheads are ripe to pick. They are short, furled up and have a thin, brown casing on them. Pick from the bottom and gather up a few, and you have yourself a fancy foraged side dish, best served alongside pasta or even on top of pizza.


1. Clean the brown casing off the plant. You can do this with your hands under the faucet just fine.

2. Boil the ferns in water and salt for about fifteen minutes.

3. Place the ferns in a frying pan of hot oil, garlic and salt and pepper to taste.

4. Fry them up for roughly five minutes and they are ready to be served.

The fiddleheads are no longer good to eat after they have begun to unfurl. Reference online or text resources for foraging to make sure the fiddleheads you’re finding are good to be picked.

May 4, 2017 Victoria Petersen
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Photo credit: Victoria Petersen

Summer is upon us, and fresh salmon will be running soon. Make room in your freezer and use up last year’s salmon haul with this tasty recipe from a 2017 graduate. For a simple and delicious preparation, my friend, and geology graduate, Sasha Peterson bakes the salmon with just two other ingredients. The savory sun-dried tomato and citrus flavors of the lemon pepper make for a decadent meal, and a tasty way to get your Omega-3 fatty acids. Add a side of sauteed kale and some rice or quinoa.

This recipe calls for sun-dried tomatoes. Sasha used the refrigerated kind that is in a jar. This allows the tomatoes to be saturated in oil, adding to the flavor of the salmon. Sprinkle with capers for added decadence.


1 salmon fillet

1/2 cup of sun-dried tomatoes

1 1/2 tablespoons of lemon pepper


1. Place salmon fillet on a sheet of foil.

2. Sprinkle the lemon pepper evenly over the salmon fillet.

3. With a spoon, drizzle the sun-dried tomatoes and oil over the fillet until the fillet is covered.

4. Fold the foil inwards creating a cocoon for the salmon to cook in.

5. Allow the salmon to cook for about 30 to 40 minutes, or until the salmon flakes against a fork brushing the center of the fillet.

6. Optionally garnish with lemon and capers.

April 23, 2017 Victoria Petersen
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Photo credit: Victoria Petersen

This Spanish dish is vibrant, filling and perfect for big groups. My friends and I cooked this dish to kick off backyard-barbecue season. Inherently, this dish is expensive with the use of saffron and fresh seafood, but if each friend provides a couple ingredients, together you can make an amazing meal. We set up a fire in the fire pit, placed a large cast-iron skillet over the fire and cooked the paella from there. This is a traditional recipe, feel free to change the proteins. We added chopped pancetta to our recipe, which gave it a boost of flavor.



1 cup chopped parsley

1/4 cup lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced

Paella and Protein

1 cup water

1 teaspoon saffron threads

3 (16-ounce) cans chicken broth

8 unpeeled jumbo shrimp (about 1/2 pound)

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage (about 6 1/2 ounces)

2 cups finely chopped onion

1 cup finely chopped red bell pepper

1 cup canned diced tomatoes, undrained

1 teaspoon sweet paprika

3 large garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

8 mussels, scrubbed and debearded

1/4 cup fresh lemon juice

Lemon wedges (optional)


Prepare herb blend by combining all the herb ingredients. Set mixture aside.

Combine water, oil, saffron and broth in a large cast-iron skillet and bring to simmer, keep warm over medium heat.

Add chicken, sausage and shrimp. Reduce heat to medium-low and add onion and bell pepper, stirring occasionally. Add the tomatoes, paprika and three garlic cloves. Let cook for about three minutes.

Add rice; cook for one minute, stirring constantly.

Stir in herb blend. Bring to a low boil and cook for 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture.

Cook for minutes or until mussel shells open. Arrange shrimp, heads down, in rice mixture and cook five minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Serve with lemon wedges, if desired.

April 18, 2017 Victoria Petersen
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Homemade garahm crackers, chocolate and salmonberry marshmallows to make Alaskan s'mores during a bonfire last summer. Photo credit: Victoria Petersen

School may still be in session, but there’s no doubt that spring fever is in full force. With sunnier days and sunnier nights, bonfires and camp outs will soon be taking place. S’mores is a favorite campfire treat to many. Bring your campfire to the next level with these homemade marshmallows. Vanilla was added, but other extracts and flavors can be added to give your marshmallows a unique flavor, like elderberry or rosewater.


3 tablespoons of gelatin

1/3 cup of cold water

3 cups of sugar

1 1/2 cup of water

1 1/2 teaspoon vanilla

1/3 cup cornstarch

1/3 cup powdered sugar


1. In 1/3 cup cold water, soak the gelatin in a small bowl. Set aside to swell for 10 minutes.

2. Dissolve the sugar in the water gelatin mix in a saucepan over low heat, stirring constantly.

3. Bring to a boil steadily for 15 minutes without stirring.

4. Remove from the heat and allow to cool.

5. In a bowl or mixer, add the vanilla and beat until very thick and white.

6. Spread across a greased cookie sheet and let set for an hour. Cut into squares and dust with a cornstarch/powdered sugar mixture.

April 9, 2017 Victoria Petersen
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Photo credit: Victoria Petersen

I’ve done key lime pie before, but this pie is special. For Christmas, I got “A Mouthful of Stars” by Kim Sunee. Sunee is a local writer. Her food memoir “Trail of Crumbs: Hunger, Love and the Search for Home,” and her recipe book “A Mouthful of Stars” takes readers on a journey through her life and travels.

Since receiving the book for Christmas, I’ve bookmarked multiple recipes to try, her key lime pie especially. Initially, I was intrigued by the homemade graham cracker and macadamia nut crust the recipe calls for. The recipe says to use a food processor, but I don’t have one. I put all the nuts and graham crackers into a gallon size zip-loc bag, sealed it and then used a rolling pin to crush the nuts and graham crackers. It worked pretty well.

The recipe also calls for creme fraiche. Sunee gives the option of using sour cream, but I decided to opt for the high-brow ingredient since I’ve never used it before. It did not disappoint. It has a sour, kind of cream-cheesy flavor but makes the whipped cream so much creamier.

Sunee urges the reader to avoid bottled key lime juice, noting that fresh juice is much more flavorful. I believe her, but I did use bottled key lime juice because I had it on hand and wanted to use the rest of it up. Nellie and Joe’s key lime juice is a little higher end bottled key lime juice that I found at New Sagayas City Market. Next time, I’ll squeeze fresh juice to compare.

The recipe yields one 10-inch pie.


1 1/4 cups graham cracker crumbs

    1/3 cup macadamia nuts (or walnuts)

      3 tablespoons sugar

        6 tablespoons unsalted butter, melted

          2 (14-ounce) cans sweetened condensed milk

            2 large eggs

              1 1/4 cups key lime juice

                1/4 cup heavy whipping cream

                  2 teaspoons powdered sugar

                    1/2 cup thick creme fraiche (or sour cream)

                      1 tablespoon grated lime zest

                        Lime wedges, for garnish


                        1. Preheat your oven to 350 degrees. Pulse your graham crackers and nuts in a food processor until ground finely. If you do not have a food processor, put your nuts and graham crackers in a large zip-lock bag and crush with a rolling pin until crackers and nuts are ground finely.

                        2. Add the sugar to the crumb and nut mixture. Pour mixture into a 10-inch pie pan. Using your fingers, spread the mixture evenly across the pan and up the sides of pan, about 1/4 inch high. Pour the melted butter evenly over the crumb mixture and press down on the crust with your fingers to set the crust in place.

                        3. Bake the pie crust for 15-20 minutes, or until golden brown. Remove from oven and set aside to cool. Leave the oven on.

                        4. In a large bowl, combine the sweetened condensed milk, eggs and lime juice together and mix until fully blended. Pour the mixture into the cooled pie crust and bake for 18 minutes or until it’s set but still jiggles in the center. Chill the pie in the refrigerator at least four hours and up to overnight.

                        5. Create the whipped topping that will go on top of the pie once it has chilled and set. In a stand mixer, whip heavy cream and powdered sugar until medium peaks form. Add the creme fraiche and lime zest and fold into the whipped cream until well blended. Add across the top of the pie evenly once it has chilled. Squeeze fresh lime juice over the top of the pie for extra citrus and garnish with lime wedges for a nice presentation.

                        April 3, 2017 Victoria Petersen
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                        Photo credit: Victoria Petersen

                        A Swedish classic, this chocolate sticky cake is everything good about cake and brownies combined. I like to use dark chocolate cocoa powder, but regular cocoa powder will work just as well. Sprinkle some confectioner’s sugar on top when it’s done to give the cake some presentation.


                        1/2 cup of butter

                        2 eggs

                        1 1/4 cup of granulated sugar

                        4 tablespoons of cocoa powder

                        1/4 teaspoon salt

                        1 and 1/2 teaspoon vanilla extract


                        1. Preheat the oven to 350 degrees and grease the bottom of a springform pan or a wide pie tin.

                        2. Melt the butter and set aside. In a large bowl, whisk the eggs until they are light and fluffy. Add the butter and mix together until combined.

                        3. In a separate bowl, mix together sugar, cocoa powder and salt. Add dry mixture to egg and butter mixture. Add vanilla and stir until combined.

                        4. Pour batter into springform pan or pie tin and bake for 14-20 minutes.

                        March 28, 2017 Victoria Petersen

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                        This versatile recipe is perfect for pizza parties, date night or an easy meal for any day of the week. The dough can be saved for about four days in a sealed bag or container, making it a perfect last minute dinner. Get creative with toppings and sauce. Whether it be ranch and chicken, or royal icing and Captain Crunch. This pizza pie crust can be as fancy, simple or decadent as you want it to be.


                        1 package active dry yeast

                        1 teaspoon sugar

                        1 teaspoon salt

                        2 tablespoons olive oil

                        3 cups flour


                        1. In a large bowl, place yeast and sugar with 1 cup of warm water. Let sit until small bubbles form, roughly ten minutes.

                        2. Mix in salt and olive oil.

                        3. Add the flour gradually. Once a dough begins to from, knead it on a floured flat surface. Knead for about five minutes.

                        4. Place the dough in an oiled bowl and cover it. Leave it for one or one and a half hours, or until the dough has doubled in size.

                        5. Punch down the dough and divide into two balls. Let them relax for 15 minutes.

                        6. Roll each dough ball out to desired length and thickness is reached. Let it sit for 10 minutes before adding toppings and other ingredients.

                        March 20, 2017 Victoria Petersen

                        Spice up your life with this homemade hot sauce recipe. Made to be flavorful, but also pack heat, this hot sauce is easy and simple to make.


                        1 jalapeno pepper

                        4 serrano peppers

                        1 tablespoon of salt

                        1 cup of vinegar


                        1. In a sealable container, add diced peppers, salt and vinegar.

                        2. Seal the container and put in a cool dry play for four days to age.

                        3. After four days, remove ingredients and place in a blender or food processor and mix until all ingredients are incorporated.

                        4. Place back in container or in a new container to store.

                        March 5, 2017 Victoria Petersen

                        As the oldest libation in the world, mead is a sweet and delicious form of alcohol that’s fairly easy to make yourself.

                        Also known as honey wine, mead is simply fermented honey, water and yeast. Add flavors to your mead like oranges, vanilla, cinnamon or anything your heart desires. Once fruit has been added to the mead, it is known as a melomel.

                        All of the equipment needed for this can be found in town at Arctic Brewing Supply, or online.

                        This recipe fills about two growlers. If you don’t have a growler, you can get one at the brewing supply, from any brewery in town or from Fred Meyer.

                        You will need two rubber stoppers and two plastic airlocks to go on your growler. These are cheap and can be bought at Arctic Brewing Supply. You’ll also need a thermometer, funnel, brewing sanitizer and a stock pot.


                        1/2 a gallon non-chlorinated water

                        2-3 pounds of honey — Arctic Brewing Supply has a few different kinds of honey on tap

                        Berries or fruit of any kind, fresh or frozen, about a cup

                        One orange

                        A handful of raisins

                        One package of champagne yeast (found at Arctic Brewing Supply)


                        1. Follow the instructions on the brewing sanitizer (I used one step) and use it to disinfect everything that you will be using, including your funnel, pot, jugs, airlocks, rubber stoppers and stir spoon. This makes sure that bacteria won’t contaminate your mead while it’s fermenting.

                        2. In your pot, heat the water until it gets warm but is not boiling. Once the water is warm, add the honey and stir it in until it dissolves. Take off heat.

                        3. Take your flavorings and put them into your growlers.

                        4. Carefully pour the honey water mixture into the growlers using a funnel. You’ll want to leave at least five inches of head space.

                        5. Once the mixture is in the growler, cap it and shake it up for several minutes.

                        6. Now you have what is called “must.” This is the mead mixture before the yeast is added. Once your must is shaken and ready, you’ll want to make sure the temperature of it is under 90 degrees. Anything over this will kill the yeast.

                        7. Once the must is at an appropriate temperature, you can add the yeast. Distribute the packet evenly between the two growlers and shake them for several minutes to combine the yeast.

                        8. Put a little bit of water into the airlock and stick into the rubber stopper. Then stick the rubber stopper into the mouth of the growler until sealed. The airlock allows gasses from fermentation to escape.

                        9. You’ll want to keep your growlers in a dark place with a consistent temperature. A closet would work well. Within the first 12-24 hours you will start to see the yeast do its job and the mead will be bubbly.

                        10. After about six weeks of fermenting the mead is ready to be bottled or aged. Mead, like wine, can be aged. If you’re ready to drink your mead, it’s wise to bottle a little bit of it and store for a longer period of time to see how aging affects it.

                        February 27, 2017 Victoria Petersen
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                        Photo credit: Victoria Petersen

                        I’ve been challenging myself to make things I’d only ever thought I’d buy. I couldn’t have imagined myself ever making cheese, but I decided to go for it. After a quick trip to Arctic Brewing Supply for some rennet and citric acid, I was ready to for this culinary adventure. The rennet and citric acid cost me around $12, but it comes with enough to make about 60 batches.

                        This recipe was easier than I thought and anyone with the right kitchen utensils can make this, even in a dorm room. You’ll need a slotted spoon, a large pot, cheesecloth, a colander, a microwave safe bowl and a thermometer.


                        1 gallon whole milk

                        1 and 1/2 teaspoon citric acid

                        1/4 teaspoon rennet

                        1 and 1/4 cups of water

                        1 teaspoon salt


                        1. Pour whole milk into large pot and heat on medium heat until it reaches 85 degrees, stir regularly.

                        2. In a small bowl, dissolve citric acid in a cup of water, and pour into the 85-degree milk.

                        3. Once the milk reaches 100 degrees, dissolve rennet in a 1/4 cup of water and stir into milk. Stir continuously. At this point, curds will begin to form.

                        4. Continue heating the milk until it reaches 105 degrees. Once it reaches this temperature. Remove from the heat, cover the pot and let it rest undisturbed for 10 minutes.

                        5. Once curds have formed completely, use a slotted spoon to transfer all the curds into a cheesecloth lined colander. Let the curds drain in the colander. Squeeze out as much of the liquid whey into the colander.

                        6. Transfer the curds to the microwave and cook for 75 seconds. Use a metal spoon to stir the curds until they are able to be kneaded by hand.

                        7. Knead the curds until the cheese reaches a consistency you like. Dunk the cheese into ice water to hold shape. The cheese will last for about four days in the refrigerator.

                        February 20, 2017 Victoria Petersen
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                        Photo credit: Victoria Petersen

                        Maria Camila, Daniela and Ana De La Torre celebrate their Colombian heritage through food.

                        Maria Camila, a management and finance student at UAA, Daniela, a management and marketing student at UAA, both went through UAA’s culinary program where their interest in the food of their homeland grew.

                        Born and raised in Colombia, the De La Torre sisters moved to Alaska nearly seven years ago when their father’s job placed their family in Anchorage.

                        For a tasty and easy snack, Maria Camila walks us through the making of pan de yuca (yuca bread).

                        Traditionally yuca flour is used to make this dish, but tapioca starch works just as well. Locally tapioca starch can be at Red Apple Market in Mountain View.

                        If you can’t find queso fresco, the De La Torre’s recommended mozzarella as a good substitute.

                        This bread can be eaten as a snack or an appetizer. Enjoy on its own or serve with honey: a De La Torre recommendation.


                        1 cup yuca flour/tapioca starch

                        1 and 1/2 teaspoons baking powder

                        2 large eggs

                        10 ounces queso fresco, crumbled

                        1 and a half cups of milk


                        1. Preheat the oven to 450 degrees.

                        2. In a stand-up mixer or immersion blender mix together the wet ingredients (eggs, milk and cheese).

                        3. In a separate bowl, mix together starch or flour and baking powder.

                        4. Slowly incorporate the flour or starch mixture into the wet ingredients, blending or mixing at the same time.

                        5. Mix until the batter is liquid and pour into muffin tins, filling each about halfway.

                        6. Bake in the oven for about 15 minutes or until golden brown.

                        February 13, 2017 Victoria Petersen

                        Sourdough has become a part of the unique food culture here in Alaska. Easy to make and monitor, sourdough starters can be shared with friends and be used to make a variety of foods; from sourdough bread to sourdough pancakes. Add fresh picked blueberries to those pancakes to make it extra Alaskan.

                        Sourdough starter is easy and simple enough to make in a dorm room. With the help of the miracle of fermentation, sourdough starters only require two ingredients.

                        Sourdough starters are used to cultivate wild yeast found in flour. Before commercialized active dry yeast was invented for baking, wild yeast was the way of making bread.


                        4 ounces (3/4 cup plus 2 tablespoons) of all-purpose flour

                        4 ounces (1/2 cup) of water


                        1. In a large bowl or container, bigger than 2 quarts and not metal, add flour and water. Stir until sticky dough forms.

                        2. Once the dough is formed, cover the container with plastic wrap or a lid and store in consistent room temperature. Let it sit for 24 hours.

                        3. Each day for five days, feed the starter by adding 4 ounces of both fresh flour and water. Do not feed unless bubbles are present in the sourdough starter. Depending on the conditions of your kitchen, this could take less than or more than 24 hours. As the starter grows it will become more frothy and sour in smell. Bubbles in the starter are signs of yeast activity and indicate that the starter needs to be “fed” still. This process usually takes about five days.

                        4. You know your starter is ready to use when it has doubled in size and is very bubbly. When you stir it the starter, it should feel loose and easy to stir. The smell should be sour and pungent. Your starter is ripe.

                        5. To maintain your starter, you will need to remove (use) half of the starter in the bowl and then feed with more flour and water. If you don’t plan to use the starter too often, it can be stored in the fridge with a plastic wrap covering and trimmed of half and fed only once a week, instead of every day.

                        January 22, 2017 Victoria Petersen

                        Now that beer week is officially over and done with, try something new with your excess brews.

                        Beer Cheese

                        A go-to comfort food, this beer cheese is best served hot and is perfect for pretzel dipping.


                        2 tablespoons butter

                        3 tablespoons flour

                        3/4 cup milk

                        1/2 cup beer (a lager or an ale)

                        1 teaspoon dijon mustard

                        1/4 teaspoon garlic powder

                        1/4 teaspoon salt

                        1/8 teaspoon cayenne pepper

                        3 cups shredded extra sharp cheddar cheese


                        1. Heat a sauce pan on medium heat and melt the butter. Whisk in the flour until combined.

                        2. Remove the pan from the heat and whisk in 2 tablespoons of the milk until smooth, then whisk in the rest of the milk in small increments.

                        3. Stir in the beer, dijon mustard, garlic powder, salt and cayenne pepper. Return the pan to the heat and stir until thick and bubbling.

                        4. Add cheese in small amounts, whisking and combining it completely before adding more. Serve hot.

                        Beer Brownies

                        Add a brew-worthy twist to a favorite chocolate treat. Dark beers and porters will work best for this fudgy dessert.


                        1 box of fudge brownie mix

                        2 large eggs

                        1/2 cup vegetable oil

                        1/4 cup beer

                        1/3 cup dark chocolate chips


                        1. Preheat the oven to 325 degrees and spray an 8 by 8 baking pan with cooking spray.

                        2. In a large bowl, combine the brownie mix, vegetable oil and eggs, then beat together until evenly combined.

                        3. Once batter is mixed thoroughly, stir in chocolate chips.

                        4. Pour the batter into the baking pan and bake for 50 minutes, or until a toothpick inserted in center comes out clean. Let the brownies cool before enjoying.

                        Beer BBQ Sauce

                        Use this sweet and tangy BBQ sauce on grilled chicken, sloppy joes or even pizza. The recipe yields approximately 2 and 3/4 cups.


                        1 cup ketchup

                        1 1/4 cup beer

                        1/4 cup brown sugar

                        1/4 cup apple cider vinegar

                        1/4 cup onion, chopped

                        1/8 cup honey

                        1 tablespoon + 1/4 teaspoon worcestershire sauce


                        1. In a saucepan, on low to medium heat, stir together all the ingredients for a half an hour.

                        2. Once the ingredients are stirred together, let the sauce cool for about 3 minutes.

                        3. Once cool, transfer the sauce to a blender and blend until the desired consistency is reached.

                        4. Pour the sauce into a bottle that can be stored in the refrigerator.

                        December 11, 2016 Victoria Petersen

                        The holidays don’t have to put a dent in your wallet. Try these easy and inexpensive gifts that will wow and impress any gift recipient you encounter. These gifts will be tasty, useful and show you care. Homemade infused vodka Gift this to your favorite party animal or your local cocktail lover. They can use…

                        December 5, 2016 Victoria Petersen

                        Make use of your frozen summer berry bounty with some delicious warm baked blueberry pie bars.

                        November 21, 2016 Victoria Petersen

                        If you’ve been asked to help out with Thanksgiving or you’re hosting your own, these recipes will help round out the menu.

                        Slow Cooker Cranberry BBQ Meatballs


                        50-60 frozen meatballs

                        One 14 oz can whole cranberry sauce

                        One 12 oz jar cocktail sauce

                        3/4 cup brown sugar

                        1 cup water

                        1 cup barbecue sauce

                        Finely chopped green onions for garnish


                        1. Use cooking spray to spray the bottom a slow cooker. Pour in all the meatballs.

                        2. In a bowl, mix the cranberry sauce, cocktail sauce, brown sugar, water and BBQ sauce. Once the sauce is mixed well, pour over the meatballs.

                        3. Cook the meatballs on low for 5 hours. and then on high for 2 hours. Serve warm and garnish with green onions.

                        Cream Corn


                        20-30 ounces of frozen corn

                        8 ounces cream cheese

                        1/2 cup butter

                        1/2 cup whole milk

                        1 teaspoon salt

                        1/2 teaspoon of pepper


                        1. In a slow cooker, add all the ingredients and cook on high for 2 to 4 hours. Stir all the ingredients after the first hour.

                        Pumpkin Spice White Russian


                        4 tablespoons coffee flavored liqueur

                        3 tablespoons pumpkin spice liquid coffee creamer

                        1 1/2 tablespoons vanilla vodka

                        2 to 3 teaspoons canned pumpkin puree

                        Sprinkling of pumpkin pie spice


                        1. In a drink mixer, add all the ingredients and shake until thoroughly combined.

                        2. Pour into a cocktail glass and garnish with a sprinkle of pumpkin spice.

                        November 13, 2016 Victoria Petersen

                        Swedish Meatballs

                        The perfect appetizer, Swedish meatballs are an easy to eat and delicious snack.


                        1 bag of large, frozen meatballs

                        1 small jar of savory beef gravy

                        1 container, or 8 ounces of sour cream


                        1. In the slow cooker, add the entire jar of gravy and the container of sour cream. Mix together until well blended.

                        2. Add the frozen meatballs to the gravy mixture and fill no more than three-quarters of the slow cooker. Stir the meatballs around until they are all covered in the gravy mixture. Place the cover of the slow cooker back on top, and let the meatballs on their own to cook on low for five hours. Stir about every hour if possible.

                        Peach Cobbler

                        This easy to make dessert will become your go-to comfort food.


                        6 large peaches, peeled and sliced

                        1 box of white cake mix

                        1/2 cup of butter


                        1. Place the peach slices at the bottom of the slow cooker.

                        2. In a medium bowl, combine the cake mix and butter. You’ll want your butter to be around room temperature, so you can cut the butter with the mix with a pastry blender.

                        3. Once the mix is crumbly, sprinkle over peaches.

                        4. Cook on high for 2-3 hours, or on low for about 4 hours. Enjoy with a scoop of vanilla ice cream.

                        Buffalo Chicken

                        This recipe will go well in sandwiches, or maybe on top of a homemade pizza.


                        3 – 5 pounds of chicken breast

                        One 12 ounce bottle of hot wing sauce

                        1 packet of ranch dressing mix


                        1. Place the chicken in the slow cooker and pour the buffalo sauce all over the top. Sprinkle the ranch mix on top.

                        2. Place the lid on the slow cooker and cook on low for about 5 hours.

                        3. Once cooked, remove chicken and shred on a cutting board. The chicken should just fall apart.

                        October 30, 2016 Victoria Petersen

                        Celebrate man’s best friend with this tasty cake, just for your dog. Covered in peanut butter and baked with carrots and apples, your dog will beg for more.

                        Prepare this cake for your pooch on special occasions so your doggo can be apart of the celebration.


                        2 cups wheat flour
                        1 small can of beef broth
                        1/2 cup shredded carrots
                        1/2 cup shredded apple
                        1/2 cup cinnamon apple sauce
                        1/2 cup peanut butter
                        1 egg


                        1. Turn your oven on to 350 degrees. If they are not already shredded, shred the carrots and apples.

                        2. Measure the ingredients and place in a bowl. Mix all the ingredients together. and fill a small cake pan with the batter.

                        3. Once the cake pan is filled, place in the oven for about an hour, or until cooked all the way through.

                        4. Once the cake is cool, frost the outside with peanut butter and garnish with crumbled dog treat, your pup’s favorite.

                        October 24, 2016 Victoria Petersen

                        Costumes, candy and scary stories: Halloween is the perfect excuse to host a party. Set your party apart with this festive and tasty cocktail. Bright green in color, this drink is a sparkling, citrus concoction that your guests will love.


                        1 package lime gelatin

                        2 cups boiling water

                        3 cups chilled pineapple juice

                        1 two-liter bottle of lemon-lime soda

                        2 cups chilled vodka


                        1. In a large punch bowl, pour each of the ingredients together one by one.

                        2. Once all the ingredients are mixed thoroughly, add some ice and serve at your spooky Halloween party!

                        October 9, 2016 Victoria Petersen

                        A Starbucks staple this time of the year, the pumpkin spice latte has created a name for itself. To die-hard’s, fall does not exist, but instead PSL season. Although there’s usually a Starbucks nearby, it’s easier and cheaper to make your own at home. Try this recipe to achieve everyone’s favorite fall drink.


                        1/4 cup of hot black coffee

                        1 tablespoon of pumpkin puree

                        2 to 3 tablespoons of heavy cream, or half and half

                        1/2 teaspoon of pumpkin pie spice

                        1/2 teaspoon of vanilla extract

                        1 tablespoon sugar

                        Whipped cream (optional)


                        1. Pour black coffee into a blender. Add in half and half or cream, then the pumpkin puree, pumpkin spice, vanilla and sugar.

                        2.Blend on high speed until the liquids become somewhat frothy and mixed. Pour into your favorite mug and top with whipped cream and additional pumpkin pie spice for garnish.