College Checklist, by Gina Meyers

College Checklist

 Getting ready to go off to college or perhaps you have your first apartment? Congratulations.  This handy college checklist will help you remember to bring the essentials. Looking for easy recipes, Dorm Room Dining Essentials is your guide.

BEDDING

Pillows

Pillow cases

Comforter (check what size you need, dorm room beds are twin)

Sheet set

Body pillow and cover (optional)

Blanket

 

FURNITURE

If you are living in the dorm, chances are that the furniture will already be provided. They usually provide a bunk bed as well as a closet and a desk with chair. If you chose to live in an apartment, you may find this list helpful.

Futon

Futon cover

Lounge chair

 

BATH

Shower caddy

Washcloths

Towels

Flip-flops (for the shower)

Hair wrap, body wrap (optional)

Shampoo/Conditioner

Body wash

Soap

Skin care

Razors

 Makeup

Bath accessories

Personal care items

Shower puff

Contact lenses/solution

Eyeglasses

Shower curtain/shower liner (optional)

Shower spray (such as shower to shower, or Lysol) (optional)

Hairbrush

Hairstyling products

FOR CLASS

Backpack

Calculator

Pens/pencils/highlighters

Binders/notebooks

 

DINING

Plates/bowls/cups/mugs

Forks/spoons/knives

Bottle opener

Water bottle/plastic pitcher

CLEANING

Cleaning supplies

Paper towels

Sponges

Disinfecting wipes

Broom and dust pan

Trash can

Laundry detergent

Dryer sheets

Laundry basket/bag

Drying rack (only if you live in an apartment and your dishwasher doesn’t have a dry cycle option)

Iron

Lint brush

Mini ironing board

Vacuum

Swiffer

Bucket

Toilet bowl cleaner

Toilet brush

Garbage bags (plastic, paper)

KITCHEN

Microwave

Toaster/toaster oven

Mini fridge (ice trays)

Coffeemaker/espresso maker

Electric tea pot

Can opener

Pizza cutter

Pot holder

Food storage bags

Cooking utensils

Utensil tray

Kitchen gadgets

Mixing bowls

Cookware/bakeware

Shelf liners (optional)

Dish soap

Dish-cleaning wand

Dish towels

Paper towels

 

 

 

TRANSPORTATION

Bus Pass

Car

Skateboard

Bike

Scooter

 

ELECTRONICS

TV

Speakers

DVD Blu-Ray player

Tablet/IPAD

Gaming system games

Laptop case

Laptop desk

Computer

Laptop

Cords/cables/power strip

Printer/ink/paper

USB drive

STORAGE

Storage bins

Storage carts

Closet organizers

Hangers

Bed risers

Under-bed storage

Desktop organizer

3M command hooks

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College Bound Recipes from Dorm Room Essentials Cookbook, by, Gina Meyers (Tomato Caprese Salad, Hot Dogs, Peanut Butter Pie)

College bound recipes

 

 

 

You are getting ready to go off to college, congratulations!  With Dorm Room Essentials Cookbook as your guide, you will find great resources that will help the beginning cook understand cooking abbreviations and terms, make substitutions in recipes, and convert to and from the metric system. There is even a Cooking Essentials Guide to the best products on the market as well as The Well-Stocked Dorm Room Pantry Checklist. To assist the budding dorm room chef in determining the level of skill involved in preparing each dish, the recipes are labeled “easy”, “medium”, or “hard”. Bachelor’s Degree means “easy”, Master’s Degree, “medium”, and Doctorate Degree, “hard”. Most recipes found in Dorm Room Essentials Cookbook are Bachelor’s Degree Level, or “easy”. With Dorm Room Essentials Cookbook, you not only get well balanced meals that are easy to prepare in your dorm room, but you also get a bonus:  there are Holistic Healing Exercises, and a section on How to Make a Dreamboard. These are perfect for the dorm room resident who wants to be able to create a well-rounded lifestyle.

 

 

Tomato Caprese Salad

Dorm Room Delicacy

Level of expertise: Bachelors

 

2 large ripe tomatoes, sliced ¼ inch thick

1/3 cup fresh basil leaves, washed and dried (can substitute dried basil)

Salt and pepper to taste

1 pound of fresh mozzarella, sliced ¼ inch thick (can purchase mozzarella balls in snack size, easy to use if you are making a salad for one)

6 Tablespoons of Extra Virgin Olive Oil

3 Tablespoons of Balsamic

 

Directions: In a small bowl or durable paper plate, alternate and overlap tomato slices, mozzarella cheese slices, and basil leaves. Drizzle olive oil and balsamic vinegar and season with salt and pepper. May place in the fridge to chill for ½ hour and may eliminate vinegar and add more olive oil if desired.

hot dogs

 

Notes       *May use condiments to add flavor to your hot dog. Ketchup, relish, mayonnaise, mustard, horseradish, or even try sauerkraut.   Try a turkey dog instead of a beef hot dog if you prefer.   Level of Expertise Bachelor’s  Degree

Directions   Place the hot dog at the end of the paper towel.   Roll it up to the other end of the paper towel. Tuck in the ends and put in the microwave. Heat for twenty to twenty-five seconds on 100% power. Unwrap and cut it in slices or enjoy it in a hot dog bun. You may heat your hot dog bun in the microwave as well with a damp paper towel for ten to fifteen seconds on 100% power.   Serve with potato chips or pasta salad.  Or, make hot dog sandwiches with toasted French rolls and a little sauerkraut.           Peanut Butter Pie   Notes   If you have a peanut allergy, this pie can be made with almond butter. Concerned about calories, use lite whipped topping instead of regular whipped topping. Milk allergies, no problem, substitute milk for almond milk, coconut, or even goat’s milk. Serves 6-8   Level of Expertise Bachelor’s Degree   No-cook Dorm Room Delicacy   Directions   Spread 1 cup of the whipped topping over the bottom of the crust.   Drop jelly by the tablespoonful’s onto whipped topping.   In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Then, fold in the leftover whipped topping, spread over the jelly.   Allow to harden in the freezer for at least 2 hours.     Ingredients   1 carton frozen whipped topping (8 ounces)   1 ready made graham cracker crust   ½ cup strawberry jelly   1 cup cold milk   1 package instant vanilla pudding mix   ½ cup of creamy peanut butter

Ingredients       1 Angus Beef hot dog

 

 

Simple Salad Recipes sure to please Mom

Mother’s Day is the perfect time to celebrate the women in our lives. Enjoy these simple, flavorful and healthy recipes with mother in mind. Also, take a look at our Mother’s Day Picks, books sure to please everyone, especially mom.

 

Spring Mix Salad with Strawberries, Walnuts and Goat Cheese

Dorm Room Delicacy

Level of expertise: Bachelors

 

1 pint of fresh strawberries, rinsed, dried and stems cut off

5 ounces of Spring Mix (already bagged and washed for you)

½ cup of walnut pieces, toasted

½ cup of crumbled goat cheese

 

Walnut Balsamic Vinaigrette

2 Tablespoons of balsamic vinegar

½ teaspoon of Dijon mustard

5 Tablespoons of Extra-Virgin Olive Oil

Salt and freshly ground black pepper

 

Directions: To prepare the vinaigrette, combine vinegar, mustard and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. Vinaigrette can be refrigerated, covered, up to one month. Return to room temperature and shake vigorously before using.

Cut strawberries into quarters, place in a small bowl and toss with about 2 Tablespoons of the vinaigrette. Set aside. Place all of the spring mix in a large bowl and add 3 Tablespoons of the vinaigrette. Toss to lightly coat the leaves; then taste and add more vinaigrette if needed. Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts and crumbled goat cheese. Serve immediately. You can use vinaigrette for a spinach salad too.

 

Excerpt from Dorm Room Dining Essentials Cookbook, by, Gina Meyers

 

 

Tomato Caprese Salad

4 large ripe tomatoes, sliced1/4 inch thick (such as Heirloom Tomatoes)

1/3 cup of fresh basil leaves, washed and dried

Salt and pepper to taste

1 pound of Fresh Mozzarella, sliced ¼ inch thick

6 Tablespoons of Extra Virgin Olive Oil

3 Tablespoons of Balsamic Vinegar

Directions: On a large platter, alternate and overlap tomato slices, mozzarella cheese slices and basil leaves. Drizzle olive oil and balsamic vinegar and season with salt and pepper. May place in the fridge to chill for ½ an hour and may eliminate vinegar and add more olive oil if desired. Can also cook the basil in extra virgin olive oil in a skillet.

 

 

Excerpt from Cook Like A Native Italian, by, Gina Ferrari

How To Cook Like A Native Italian, by, Gina Ferrari

Excerpt from How To Cook Like A Hot Italian Mama, by, Gina Ferrari
How to Cook Like a Hot Italian Mama, by, Gina Ferrari

 

Pretzel Jello Salad

An easy and flavorful springtime salad

2 cups of pretzels

¾ cup of melted margarine or butter

3 Tablespoons of sugar

1 (6 ounce) package of strawberry gelatin

2 cups of boiling water

2 (10 ounces each) package of frozen strawberries

2 (3 ounce) packages of cream cheese

1 (9 ounce) package of cool whip

¾ cup of sugar

Directions: Stir together pretzels butter (or margarine) and 3 Tablespoons of sugar. Press onto bottom of a 9x13 square inch pan. Bake in a 350 degree oven for ten to fifteen minutes. Cool. Dissolve gelatin in boiling water. Stir in frozen strawberries until thawed and separated. Chill until thick and almost set. Combine cream cheese and ¾ cup of sugar; mix well. Fold in the whipped topping. Spread over pretzel crust; chill. Pour gelatin mixture over cream cheese layer. Chill until firm enough to cut, about two hours.

 

Golden Lentils: ZOUQ South-Asian Inspired Snacks

Food For Thought:
A series of thoughts on food products that I was initially introduced to at the National Food Product Expo in Anaheim, California.

Today Zouq arrived!! ZOUQ is a new specialty food that is a delicious and nutritious snack that is vegan, dairy-free, gluten free and contains no cholesterol or MSG. I should say that the yummy snacks consisting of exotic South-Asian inspired spices of golden lentils, Indian spices, chickpeas, turmeric, rice flakes, watermelon seeds is a vibrant  blending of different cultures and flavors.

Today I tried the Golden Lentils. It is the perfect snack lightly salted lentils in oil and sea salt, small kernels of goodness. Crunchy and satisfying.
http://www.bridgepointfoods.com

Love at First Bite: Spice-Rubbed Salmon with Cucumber Relish & Capers and Chocolate Raspberry Mocha Cheesecake

Valentine's Day is the perfect time to get out your old standby recipes, but also a great time to try something new. These easy and fun recipes are from my Valentine's Day Dinner Date Cooking Class, enjoy these and all of my other recipes and cookbooks at: http://www.ginameyers.com

Have a great time,

Gina

Spice-Rubbed Salmon with Cucumber Relish & Capers

The bold spice rub works well with rich-flavored salmon and would also be tasty on pork. Serve with an angel hair pasta, mashed potatoes or even a spinach salad.

1 Tablespoon of brown sugar

1 teaspoon of garlic powder

1 teaspoon of dried oregano

1 teaspoon of ground cumin

1 teaspoon of chili powder

1 teaspoon of paprika

½ teaspoon of salt, divided

¼ teaspoon of dried thyme

4 (6-ounce) salmon fillets, skinned

Extra virgin olive oil or Olive Oil Cooking Spray

2 cups of chopped cucumber

½ cup of chopped red bell pepper

¼ cup of chopped onion (red preferred or white onion)

2 Tablespoons of chopped fresh mint

1 Tablespoon of capers

1 Tablespoon of cider vinegar.

Directions: Preheat the broiler. Combine first six ingredients, ¼ teaspoon of salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil eight minutes or until fish flakes easily when tested with a fork. Combine ¼ teaspoon of salt, cucumber, and remaining ingredients; serve with fish. Yield: 4 servings (serving size: 1 fish fillet and about ½ cup of the cucumber relish)

Calories: 312, 39% from fat, 13.6 grams (saturated 3.2 g, mono 5.7 g, poly 3.3 g); protein 37.3g, fiber 2.3 g, Chol 87mg; iron 1.7mg; sodium 450mg; calc 53mg.

Easy Chocolate Raspberry Mocha Cheesecake

2 teaspoons of espresso powder

1 package of cream cheese, softened

2/3 cup of sugar

3 Tablespoons of unsweetened cocoa powder, sifted

2 teaspoons of vanilla extract

1 container of whipping cream

1 graham cracker pie or chocolate pie crust

1 pint of fresh raspberries, washed.

Directions: With an electric mixer, beat cream cheese, espresso powder, sugar, cocoa powder and vanilla extract, mix until smooth. Fold in the whipping cream, mix well. Spoon mixture into prepared chocolate pie crust. Refrigerate for three hours. Dust with cocoa powder or powdered sugar. 

Aunt Rose's Tallerina, Zucchini Relleno, Pasta with Creamy Garlic and Walnut Sauce, Veal Scaloppini

Aunt Rose’s Tallerina (Great Aunt Rose Caffaratti) 3 Tablespoons shortening 1 Onion, minced 1 Pound ground round 1 Can, (26 ounce) tomato soup 1 (15-ounce) Can tomato sauce 1 Cup cold water 2 Tablespoons salt 2 Cups uncooked broad egg noodles 2 Cups canned corn 1 Can, (6 ounce) ripe pitted olives 1 Cup grated cheddar cheese 1 can, (4 ounces) mushrooms, pieces and stems preferred. Directions: Melt shortening in a large pot on medium; add onions and cook until brown. Next, add meat and cook thoroughly. Add tomato soup, tomato sauce, noodles, water, and salt. Cover and cook over low heat for 10 minutes. Remove pot from stove and add corn, mushrooms, and part of the cheddar cheese. Stir and then pour mixture into a baking dish 1 x 8 ½ inches. Cover with remaining cheese, and bake at 350° for 50 minutes. Zucchini Relleno 1 1/4 Pounds zucchini, cubed 4 Eggs 1/2 Cup milk 1 Pound Monterey jack cheese, cubed 2 Teaspoon baking powder 3 Tablespoons flour 2 Tablespoons parsley flakes 1 Small can diced green chilies 1/2 Stick of butter or margarine 1/2 Cup of dry bread crumbs Salt and pepper to taste Cooking spray Directions: Boil squash for five minutes and then drain and cool. Next, blend eggs, milk, and all of the dry ingredients, except bread crumbs. Spray a 9- by 9-inch pan with cooking spray and then sprinkle with bread crumbs. Layer three layers, first the squash, then the chilies and lastly, the cheese. Pour liquid mixture over the squash layers and top with cut up butter or margarine pieces. Bake at 350° for 35 minutes or until set. Cut into squares and serve as an appetizer. Pasta with Creamy Garlic and Walnut Sauce 1 1/2 Cups heavy cream 1 Cup walnuts 3/4 Cup shredded Romano cheese 2 Garlic cloves, peeled 1 Teaspoon salt 1/2 Teaspoon ground black pepper 1 Pound bow tie–shaped pasta Directions: Place cream, walnuts, cheese, salt, pepper, and garlic into a food processor, and blend until mixture is smooth. Cook pasta according to the package directions and drain. Toss pasta with the sauce, and return to a pan to heat the sauce. Garnish with cilantro and additional walnuts, if desired. Tip: Candied walnuts give the pasta a little sweet kick. Veal Scaloppini 2 1/2 Pounds boned veal shoulder 1/2 Cup flour 2 Teaspoons salt 1/4 Teaspoon pepper 1/2 Cup minced onion 1/2 Cup vegetable oil 3/4 Cup sliced fresh mushrooms 1 3/4 Cups tomato juice or strained tomatoes 1 Teaspoon sugar Directions: Cut veal into 1 1/2-inch cubes. Roll the cubes lightly in flour combined with 1/2 teaspoon of salt and 1/8 teaspoon of pepper (or a dash of salt and pepper, to taste). In a skillet, over medium heat, sauté onion in hot vegetable oil. Once the onion is browned, remove it from the skillet and place it in a 2-quart casserole dish. Next, place floured veal in the same skillet and brown on all sides. Add mushrooms, tomatoes, sugar, remaining salt and pepper. Cover and bake at 350° for 1 1/2 hours or until tender. Chicken Cacciatore 3 Pound whole fryer chicken, cut into pieces and washed 1/2 Cup oil ¼ Cup of flour, for dredging Garlic salt to taste 2 Tablespoons chopped parsley 1 Clove garlic 1 Pinch thyme 2 Leaves sage 1 Sprig rosemary 1 Small can Italian stewed tomatoes, chopped 1 Small can tomato sauce 1 Jar (4.5 ounces) button mushrooms, drained Directions: Cut and wash chicken pieces. Dredge the washed chicken pieces in flour to coat lightly. In a deep frying pan, heat the oil over a medium-high flame. Add cut pieces of chicken, sprinkled with garlic salt, and cook until chicken has browned. Once browned, add the herbs and spices, as well as the tomato sauce, chopped tomatoes, and mushrooms. Cook on high heat for 30 minutes.

Lauren Rose's 2014 Outgoing Madonna De Lume Speech

Lauren Rose's Outgoing Madonna De Lume Speech

If anything, to stand before you all today as the outgoing Queeon of La Madonna del Lume.

First off, please excuse my voice, I'm fighting a losing battle against a cold.

Since becoming La Madonna del Lume Queen, I have been privileged, honored, it has been spiritually enriching, a humbling experience. A lot of change, but there has always been that guiding light. Mary points the way to Jesus. Being Queen of La Modonna del Lume has helped me to share my faith with other

people and share my spiritual experiences with my friends. Overall, an enlightening experience.

Thank you to all who are involved, have been involved in the past, and who are planning on being involved in the future.
Thank you for taking some time out of your day to celebrate in this amazing festival with us.

viva La Madonna del Lume, viva!