dorm therapy

Powdered sugar makes these soft and chewy cookies so pretty.

Cool Whip Cookies

(15.25-ounce) box chocolate, lemon, or strawberry cake mix

(8-ounce) tub frozen whipped topping,

vanilla extract

sugar

Substitutions: For the chocolate cookies, 1 tablespoon brewed espresso can be substituted for the vanilla extract.Make ahead: The cookie dough can be made 24 hours ahead, covered, and refrigerated.Storage: Store in an airtight container at room temperature for up to 4 days.

The Kitchn

Janette Zepeda

Step 1

Stir 1 (15.25-ounce) box cake mix, 8 ounces thawed frozen whipped topping, 1 large egg, and 1 tablespoon vanilla extract together in a large bowl with a flexible spatula until fully incorporated, 4 to 5 minutes. The mixture will be thick.

Step 2

Cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place 1/2 cup powdered sugar in a medium bowl.

Step 3

Portion and coat one cookie at a time: Scoop out a heaping tablespoon of the dough (it may be a little sticky) and drop into the powdered sugar. Toss with your hands until fully coated, then place on the baking sheet, spacing them evenly apart, 12 per sheet.

Step 4

Bake for 8 minutes. Rotate the baking sheets from bottom to top and from front to back. Bake until the powdered sugar has cracked and cookies are browned around the edges, about 8 minutes more. Let cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack and let cool completely.

Shelley is a recipe tester at The Kitchn with a degree in print/online journalism and experience in food styling assistance. She is a lover of all things sweet and fried! When she isn’t in the kitchen she enjoys doing nails and cuddling with her Cavalier King Charles. 

Shelley Wang

Cheeseburger Salad

french fries (optional)

onion

neutral oil,

beef

kosher salt,

Worcestershire sauce

prepared yellow or Dijon mustard

garlic powder

black pepper

mayonnaise

mustard

pickle brine

honey

Kosher salt

cherry or grape tomatoes, halved

cheddar cheese, shredded (about 1 cup)

dill pickle chips,

sesame seeds (optional)

Make ahead: The beef mixture can be cooked up to 2 days ahead and refrigerated in an airtight container. The dressing and all of the toppings can be prepared up to 1 day ahead and refrigerated in separate airtight containers. Reheat the beef in the microwave or over medium heat on the stovetop.Storage: Only assemble the salads you plan to eat in one sitting. Refrigerate leftover beef and toppings in separate airtight containers for up to 4 days. Reheat the beef in the microwave or over medium heat on the stovetop.

Rachel Perlmutter

Cook 12 ounces frozen french fries according to package directions if using. Meanwhile, peel and halve 1 medium onion. Finely chop half of the onion, and thinly slice the other half.

Heat 1 teaspoon neutral oil in a large skillet over high medium-heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and slightly softened, about 4 minutes. Add 1 pound lean ground beef and 1/2 teaspoon kosher salt. Cook, breaking it up into small pieces with a wooden spoon, until cooked through and deeply browned in spots, 8 to 10 minutes.

Remove the skillet from the heat. Stir in 4 teaspoons Worcestershire sauce, 2 teaspoons prepared yellow mustard, and 1/2 teaspoon garlic powder. Taste and season with more kosher salt and black pepper as needed.

Stir 1/3 cup mayonnaise, 1 to 2 tablespoons prepared yellow mustard, 2 tablespoons pickle brine, and 1 tablespoon honey together in a small bowl. Taste and season with kosher salt as needed.

Step 5

Divide 1 shredded medium head iceberg lettuce between 4 bowls. Top with the fries if using, seasoned beef, sliced onions, 2 cups halved cherry tomatoes, 4 ounces shredded cheddar cheese, and 1/2 cup dill pickle chips. Drizzle with the dressing. Garnish with 4 teaspoons toasted sesame seeds if desired.

At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner.

Patty Catalano

This is the easiest flatbread you’ll ever make.

Cottage Cheese Bread

Cooking spray

(16-ounce) container cottage cheese (not fat-free)

eggs

salt

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Christine Gallary

Arrange a rack in the upper third of the oven and heat the oven to 375ºF. Line a 13x18-inch rimmed baking sheet (half-sheet pan) with parchment paper, then coat the paper and edges of the baking sheet lightly with cooking spray.

Place 1 (16-ounce) container cottage cheese, 4 large eggs, and 1/4 teaspoon kosher salt if desired in a blender or food processor. Blend until very smooth.

Transfer onto the baking sheet and spread into an even layer with an offset spatula, going all the way to the edges. Sprinkle evenly with 1 teaspoon dried herbs if using.

Bake until set and golden brown, 25 to 30 minutes. Let cool for 5 minutes. Cut in half crosswise into 2 flatbreads, or make 2 cuts perpendicular to each other to cut into 4 smaller flatbreads.

Poke cake is a retro dessert that deserves a comeback — made with boxed cake, fresh blueberries, and whipped topping.

Blueberry Poke Cake

(8-ounce) container thawed frozen whipped topping,

(14.25- white cake mix

blueberries (about 15 ounces),

lemon juice (from 1 medium lemon)

Heat the oven to 350°F. Lightly coat a 9x13-inch baking pan with cooking spray, then line with a parchment paper sling so that the parchment hangs over the longer sides by about 2 inches.

Prepare 1 (15.25-ounce) box white cake mix by mixing in the water, oil, and egg whites as listed on the package directions. Pour the batter into the baking pan.

Bake until a tester inserted into the center comes out clean and the top springs back when lightly pressed, 25 to 30 minutes.

Meanwhile, bring 3 cups fresh blueberries, 3 tablespoons granulated sugar, 2 tablespoons lemon juice, and 1/4 teaspoon kosher salt to a simmer in a medium saucepan over medium heat. Cook until the berries break down and the mixture is syrupy and glossy, 10 to 12 minutes. Remove the saucepan from the heat.

Place the cake pan on a wire rack and let cool for about 10 minutes. While the cake is still warm, poke holes all over the cake with the handle of a wooden spoon, spacing the pokes about 1-inch apart. Carefully spoon the warm blueberry sauce evenly over the cake, letting it soak in. Let the cake cool completely, about 2 hours.

Step 6

Spread 1 (8-ounce) container thawed whipped topping evenly over the cake. Cover and refrigerate for at least 4 hours or up to overnight. Just before serving, garnish with fresh blueberries and the finely grated zest of 1 medium lemon.

Whipped cream substitution: Replace the frozen whipped topping with the homemade whipped cream. Whip 1 1/2 cups cold heavy cream and 1/4 cup powdered sugar to stiff peaks using a stand mixer fitted with the whisk attachment.Storage: Leftover cake can be refrigerated in an airtight container for up to 4 days.

Recipe Notes

I g­e­t p­a­i­d o­v­e­r $­2­2­0 p­e­r h­o­u­r w­o­r­k­i­n­g f­r­o­m h­o­m­e w­i­t­h 2 k­i­d­s a­t h­o­m­e. I n­e­v­e­r t­h­o­u­g­h­t I w­o­u­l­d b­e a­b­l­e t­o d­o i­t b­u­t m­y b­e­s­t f­r­i­e­n­d e­a­r­n­s o­v­e­r $­3­5­,­0­0­0 a m­o­n­t­h&gt;&gt;  Q­­u­­i­­c­­k­­s­­r­­i­­c­­h.C­­o­­mt­h­i­s i­s a b­i­g o­p­p­o­r­t­u­n­i­t­y

W­o­r­k­ f­r­o­m­ h­o­m­e­ a­n­d­ s­e­c­u­r­e­ y­o­u­r­ f­u­t­u­r­e­!­ G­r­e­a­t­ j­o­b­ o­p­e­n­i­n­g­s­ a­v­a­i­l­a­b­l­e­.­A­p­p­l­y­ t­o­d­a­y­ ➤➤   Q­­u­­i­­c­­k­­s­­r­­i­­c­­h.C­­o­­m

Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.

Perry Santanachote

Easy Greek Pasta Salad

olive oil

red wine vinegar

feta cheese, crumbled (about 2 cups), divided

garlic,

oregano

English cucumber, diced (about 2 cups)

scallions, thinly sliced (about 1/2 cup)

pitted kalamata olives, chopped (about 3 ounces) (optional)

rotini

parsley leaves (1/4 medium bunch)

dill (1/2 medium bunch)

mint leaves (1/2 small bunch)

Kelli Foster

Bring a large pot of heavily salted water to a boil. Meanwhile, shake 1/4 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 ounce of the crumbled feta cheese (about 1/4 cup), 1 finely grated garlic clove, 1 teaspoon dried oregano, 1 teaspoon honey, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a jar until well-combined (or whisk together in a small bowl).

Transfer half of the vinaigrette (about 1/3 cup) to a large bowl; reserve the remaining for serving. Stir the remaining 7 ounces crumbled feta cheese (1 3/4 cups), 1 diced medium English cucumber, 4 thinly sliced medium scallions, and 1/2 cup chopped pitted kalamata olives into the vinaigrette in the large bowl.

Add 1 pound dried rotini pasta to the boiling water and cook according to package directions until al dente, 11 to 13 minutes. Drain and rinse with cold water to cool. Drain well.

Transfer to the bowl and toss to coat. When ready to serve, stir in the reserved vinaigrette, 1/2 cup finely chopped fresh parsley leaves, 1/2 cup finely chopped fresh dill, and 1/4 cup finely chopped fresh mint leaves.

Make ahead:The vinaigrette can be made up to 2 days ahead and refrigerated in an airtight container. Shake or whisk before using.The salad can be made up to a few hours ahead and refrigerated. Add the herbs and reserved dressing right before serving.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

This recipe was a favorite.  I made this for my daughters house warming and I was asked several times who made the Pasta Salad!!!  I followed the directions dressing but doubled because the first round was pretty much soaked up by the pasta.  I did overnight the pasta and added more dressing, cherry tomatoes and the herbs when I reached my final destination.  I was told several times that this was excellent!!  Very fresh and tasty.  I will definitely make this again and could be a summer go to!!!  

I&#39;m obsessed! I made it using radiatori pasta and used red onion (pre-soaked in water before to help with the &#39;bite&#39;). It was so easy and tasty, such a great weeknight dinner for a crew! I barely had any leftovers because I everyone went for seconds :) 

Top 5 dorm therapy recipes from across the web

The most viewed dorm therapy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cool Whip Cookies

Cheeseburger Salad

Cottage Cheese Bread

Blueberry Poke Cake

Easy Greek Pasta Salad

Top 5 dorm therapy recipes from across the web

The most viewed dorm therapy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cool Whip Cookies

Cheeseburger Salad

Cottage Cheese Bread

Blueberry Poke Cake

Easy Greek Pasta Salad

The most viewed dorm therapy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine