This Betty Crocker recipe is SO EASY that I wasn’t even sure I was going to include it on this blog. However, it makes for a great quick snack option, and could also be an easy on-the-go breakfast. Plus, the ingredients are super cheap, making it the ideal broke-college-student recipe.
Reviewers offered many different ways of making the wrap, but here is the original version, scaled to serve 4:
1/2 cup creamy peanut butter
4 whole wheat or regular flour tortillas (8 to 10 inches in diameter)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if desired
Spread 2 tablespoons of the peanut butter evenly over each tortilla.
Drizzle 1 tablespoon of the honey over each tortilla.
Top with banana slices and chocolate chips.
Roll up tortillas.
Secure with toothpicks.
As I previously mentioned, reviewers had a lot of suggestions for even easier ways to make the wraps. Some reviewers also suggested other ingredients for the wraps.
I think that the idea of rolling the wrap around the banana seems like it would work better–I only worry that it would be a little too much banana for the wrap. I would suggest slicing the banana lengthwise to make more room for other ingredients.
These Crescent Sausage Bites from The Kitchen Is My Playground are SO simple, and very cheap to make! Try making them with friends or roommates, or scale the recipe down.
Here is the original recipe:
1 lb. hot sausage (pork or turkey)
1 (8 oz.) package cream cheese
2 packages crescent rolls
Dash salt & ground black pepper
In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.
Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)
This is a great easy breakfast or brunch recipe, and would be an awesome easy group recipe to share at a potluck brunch as well. Reviewers had some tips to spice up the dish, as well:
I found this California Roll Breakfast Sushi recipe from Farmgirl Gourmet this past weekend while perusing Pinterest. While it may be a little more time and effort consuming than most college-friendly recipes, I highly recommend this one. I made my own adaptation of the dish because I didn’t have certain ingredients, and it made for a great weekend brunch dish.
Coat a medium skillet with cooking spray and heat over medium-high heat. In a small bowl whisk 2 eggs and 3 tablespoons milk until incorporated. Pour into the hot skillet. Sprinkle with 2 tablespoons cheese and cook without stirring for 3-5 minutes, until the top is no longer wet. You may need to turn the heat down so you don’t burn the bottom.
Place the tortilla over the egg and gently flip them out on to a cutting board. Place 2 strips of bacon in the bottom 1/4 of the tortilla (closest to you). Top with 1/2 of the sliced avocado and tomato. Roll up as tightly and gently as you can. Allow to rest for a second and then slice with a sharp knife into sushi rolls. Repeat the process with the remaining eggs, cheese, etc.
In a small bowl mix the sour cream, sriracha and milk. Drizzle over the sushi rolls and serve immediately.
I wanted to try out the recipe, but I didn’t have sour cream, sriracha, or tomatoes. I adapted the recipe by substituting sauteed mushrooms and salsa for the tomatoes. I also altered the sauce entirely and created a cream-cheese based mixture. I softened cream cheese, mixed it with a little milk and added a generous helping of Texas Pete Hot Sauce. I beat the three ingredients together until I had a sauce-like consistency. When I went to roll the sushi, I also realized that I had added too many ingredients and was unable to roll the concoction into sushi-roll size. I chose to leave the dish as a breakfast burrito instead.
Here’s the picture of my adaptation:
I think that the original recipe could be adapted in many ways, but I definitely would like to try to create the sriracha sour cream sauce.