by Steven Dixon

Advertising director

Pisces (February 19 – March 20)

Ever get into one of those “Do Not, Do Too, Do Not, Do Too” arguments? Just say “Do 86,” and you’ll both be happy!

Aries (March 21 – April 19)

Better have that spot checked out by a doctor. Sure it may look benign, but sometimes those carpet stains can spread.

Taurus (April 20 – May 20)

Good time to start on your trophy collection! (You can have them made for yourself, you know.) Personally, I’ve won the “International Yahoo Open” two years running.

Gemini (May 21 – June 20)

This week, you’ll discover a trick to make those meetings seem more interesting. Imagine that someone has a ferret clinging to their head.

Cancer (June 21 – July 22)

Good time to get your finances in order. Luckily, in your case, that simply means putting the one dollar bill in front of the five, in your wallet.

Leo (July 23 – August 22)

Soon darkness will surround you, and a deep chill will run down your spine, which makes sense, as you’ve forgotten to pay both your heating and electricity bills.

Virgo (August 23 – September 22) 

You will soon learn to fear and loathe the word “diaper.” Don’t know why.

Libra (September 23 – October 22) 

You’ll find a penny while walking. Surprisingly, it will be the key to a wonderful change in your life. The trick is just to figure out what you can do with a penny these days.

Scorpio (October 23 – November 21) 

Is your roommate keeping you up late at night? Here’s a tip to keep them from talking too much. Buy a Barbie doll, and punch it really hard in the head a few times at bedtime, screaming “Shut up, Barbie! Shut up!”

Sagittarius (November 22 – December 21)

The stress of returning from spring break may feel overwhelming, but don’t worry: only a couple of days left…until the end of THIS week at least.

Capricorn (December 22 – January 20) 

Beware of strangers bearing Jell-O.

Aquarius (January 21 – February 18)

This week, don’t believe anything Jason says.

by Jessica Breger

Staff writer

Its always a good idea to start with a nice salad. You can pick up a salad already made at Walmart for two or three dollars. Add a bit of diced chicken breast and parmesan cheese for a restaurant-quality look.

For the main course there are several options to choose from. Here are a few ideas to get you started.

PESTO TORTELLINI WITH OVEN-

FRIED CHICKEN

Start to finish: 30 minutes

Servings: 2

2 1/2 cups prepared three-cheese tor-

tilini, store-bought

3 cups prepared basil pesto sauce

3 boneless chicken breast fillets

2 large eggs

1/2 cup flour

1/2 vegetable oil

Pre-heat oven to 350 F.

In mixing bowl, combine eggs and

beat slightly. In separate bowl, season flour with salt, pepper and garlic.

Let chicken soak in egg for approximately 5 seconds. Meanwhile, heat oil in medium-size skillet at medium-high temperature.

From egg wash, place chicken in flour  and let rest for 5 minutes in refrigerator.

Repeat process, if desired.

Fry chicken in oil on stove-top until breading is golden-brown, approximately 3-5 minutes on each side.

Place chicken in oven and cook approximately 10-15 minutes or until thoroughly cooked (when fork prong is inserted into chicken breast, the juice should run clear).

Cook tortellini as directed on package. Drain water from pasta.

Lightly toss cooked pasta in pesto sauce in large mixing bowl (carefully as pesto has very strong flavor).

*This also works well in an alfredo sauce or you can mix pesto and alfredo sauces, if you are feeling experimental.

Serve tortellini with sauce on plate next to the oven-fried chicken.

WHITE PIZZA

Start to finish: 40 minutes

Servings: 4

20-ounce ball prepared pizza dough,

room temperature

15-ounce jar white cheese sauce

(found next to alfredo sauce *you

can even use cheesy alfredo if you

like)

8 ounces shredded mozzarella cheese

4-6 ounces Italian sausage (ground if

you can find it)

Heat oven to 400 F. Lightly spritz

large baking sheet with cooking spray.

Chop italian sausage, if not ground,

and fry on stove top in large skillet at medium-high heat.

Roll out pizza dough on lightly floured

surface, to desired thickness.

Spread sauce liberally on dough.

Spread cheese to cover pizza.

Sprinkle cooked sausage on top.

Bake 20-25 minutes, or until crust is

browned and cheese is melted through in the center of the pizza.

FANCY STEAK AND POTATOES

Start to finish:

Package of two filet mignon steaks

2-3 medium-sized white potatoes

4 ounces sour cream

2-3 ounces crumbled bacon pieces

Chopped chives, to taste

2-3 tablespoons butter

1-2 ounces whole milk or cream

2-4 ounces mixed shredded cheeses

Preheat oven to 350 F. Cook filet mignon as directed on package, 5-10 minutes, depending on taste.

Boil potatoes until they are easily broken with fork, then lightly, but leave them semi-chunky.

Stir in milk and butter to your preference. Mix in sour cream, chives and bacon pieces until desired flavor is reached.

Place potatoes in a small baking dish, cover with a thin layer of cheese and sprinkle bacon pieces and chives on top.

Bake at 350 F approximately 5-8 minutes or until cheese is melted.

Dessert ideas

If you can get your hands on a heart- shaped cookie-cutter, bake her favorite cookies in heart shapes and use icing to write sweet phrases (but make them more personal to the two of you).

Chocolate-covered fruit is always nice, but a bit over-done, so I would only suggest this if it is you first V-Day together. (At this point, cliche is cute.)

You can also easily pick up pre-made ice cream cakes or cheesecake. Both look romantic. If you go for cheesecake and you aren’t sure what kind she likes, get the sample platter.

Top the cake or cheesecake with half of a strawberry (cut top to bottom to make a heart shape).

by Laura Tomah

Yeardisc editor

The holiday season is upon us once again, and it’s time to make yourself miserable with your family at the dining room table.

What better way to help out your mom or prepare for your club’s holiday party than putting your microwave to use?

While these recipes will never come close to mom’s or grandma’s, they will surely fill your holiday comfort-food void and impress your friends.

They can also make good snacks for finals week.

Impress your whole family with this delicious pecan pie.

That is, if you can make it out of town before your neighbors eat it all.

MICROWAVE PECAN PIE

Servings: 8

1/4 cup butter

1/3 cup brown sugar

1 cup corn syrup

3 eggs, lightly beaten

1 teaspoon vanilla

Pinch of salt

1 cup pecan halves

1 (9-inch) pastry roll out refrigerated pie shell

Roll out refrigerated pie shell and place in microwave-safe pie pan.

Microwave for 4 minutes and set aside.

Place butter in a medium-size glass bowl.

Cook on high 1 1/2 minutes or until butter is melted, then stir in remaining ingredients except pastry shell.

Pour mixture into shell. Cook for 10 minutes without pecans.

Put pecans on top of custard and cook for 2 minutes.

Cool and serve with whipped cream, if desired.

Nutrition information per serving (values rounded to the nearest  whole number): 439 calories; 22 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 10 g monounsaturated fat; 77 mg cholesterol; sodium 202 mg; potassium 164 mg; 67 g total carbohydrate; 2 g dietary fiber; 59 g sugars; 4 g protein.

(Recipe from www.cooks.com)

Pumpkin pie is my personal holiday favorite and something I am especially picky about.

This recipe is in my favorites for this treat now with its perfect mixture and taste.

MICROWAVE PUMPKIN PIE

Servings: 8

1 (9 inch) roll out refrigerated pie shell, baked

1 can (30 oz.) pure pumpkin

2 eggs, slightly beaten

2/3 cup evaporated milk

¾ cup of sugar

½ teaspoon of salt

2 tablespoons of cinnamon

½ tablespoon vanilla

1 tablespoon butter

Roll out refrigerated pie shell and place in microwave-safe pie pan.

Microwave for 4 minutes and set aside.

Mix together pure pumpkin, eggs, milk, sugar, salt and cinnamon.

Melt butter in small custard cup, about 30 seconds.

Add 1/2 tablespoon vanilla and brush mixture on pie shell.

Pour pie mixture in shell. Cook 22 minutes on high.

Let cool and serve with whipped cream if desired.

Nutrition information per serving (values rounded to the nearest whole number): 229 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 41 mg cholesterol; 280 mg sodium; 332 mg potassium; 39 g total carbohydrate; 5 g dietary fiber; 26 g sugars; 4 g protein.

(Recipe from www.cooks.com)

This banana pudding is sure to please your sweet tooth and is so simple as well as quick that your friends will love you on movie night.

MICROWAVE BANANA PUDDING

Servings: 15

1 1/2 cup sugar

3 tablespoon flour

3 egg yolks

1 cup milk

1 stick butter

1 box vanilla wafers

4 bananas

1 teaspoon vanilla

MERINGUE:

3 egg whites

6 tablespoon sugar

1 teaspoon vanilla

Mix sugar and flour. Add egg yolks. Add milk to make paste.

Microwave on high for 4 minutes, stir mixture and then microwave 3 minutes or until desired thickness.

Cut up bananas and layer with wafers in microwave safe pan. Cover bananas and wafers with mixture.

Beat egg whites until stiff and add sugar and vanilla. Put on top of pudding and microwave 6 minutes.

Refrigerate for about an hour and then serve.

Nutritional information per serving (values are rounded to the nearest whole number): 305 calories; 11 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 49 mg cholesterol; 86 mg sodium; 210 mg potassium; 49 g total carbohydrate; 1 g dietary fiber; 29 g sugars; 3 g protein.

(Recipe from www.cooks.com)

I hope you enjoy these recipes as much as my friends and I have. I can honestly say these recipes helped me make new friends, and I can’t wait to share them with my family.

Please your sweet tooth with this Microwave Banana Pudding recipe. (Staff photo by Laura Tomah)

Impress your family and friends this holiday season with Microwave Pecan Pie. (Staff photo by Laura Tomah)

Microwave Pumpkin Pie with a delicious mixture and taste to please any holiday guest. (Staff photo by Laura Tomah)

by Laura Tomah

Yeardisc editor

Fall brings late nights of getting back into the swing of studying and trips with your friends through the fast food drive through. While dollar menus sound tempting; they can lead to the freshman, sophomore, junior or senior 15.

Let these recipes replace some of those late night snack runs and allow you to get your veggies in, with the exception of this fabulous pie, but hey everyone deserves a little treat every now and then.

This pineapple pie not only serves for filling the late night need of a sweet snack, it can also be a great treat to bring to a meeting or a party. The mixture of sweet and sour is sure to appeal to anyone’s taste buds.

FABULOUS NO-BAKE PINEAP-

PLE PIE

Servings: 12

1 (14 ounce) can condensed milk

1 (8 ounce) Cool Whip

1 (20 oz.) can crushed pineapple,

drained

1 cup chopped pecans or walnuts

1/4 cup lemon juice or concentrate

2 Gram Cracker Crusts

Mix together all ingredients. Pour into pie shell and refrigerate overnight.

This recipe yields two pies.

Nutrition information per serving (values are rounded to the nearest whole number):  262 calories;12 g  total fat; 4 g saturated fat; 5 g  polyunsaturated fat; 1 g monounsaturated fat; 4 mg cholesterol; 66 mg sodium; 62 mg potassium; 36 g total carbohydrate; 1 g dietary fiber; 24 g sugars; 5 g protein.

(Recipe from www.cooks.com)

Spinach doesn’t always appeal to the typical college student, but it is packed with nutrients we all need. This delicious brunch will help keep you away from the fast food line and tastes absolutely delicious.

EASY MICROWAVE SPINACH

BRUNCH

Servings: 3

1 (10 ounce) package frozen chopped

spinach

4 eggs (minus 2 yolks), or equivalent

egg substitute

1/4 cup shredded (low-fat) cheddar

cheese

2 tablespoon onion, finely chopped

1 tablespoon milk or 1/2 teaspoon but

ter plus water (from drained vegeta-

bles)

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 tablespoons of garlic powder

1/4 cup parmesan cheese

Place spinach in a 9-inch round baking dish.

Cover and microwave on high power until crisp-tender about 2 to 5 minutes stirring occasionally. Drain.

Beat all remaining ingredients together, and then pour over spinach.

Elevate baking dish in the oven by placing it on an inverted saucer. Cover with wax paper.

Microwave on 70% power for 4 to 5 minutes, or until center is almost set, stirring 2 or 3 times.

Let stand covered for 3 to 5 minutes before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 526 calories;25 g total fat; 14 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat;  60 mg cholesterol; 1,728 mg sodium; 1,182 mg potassium; 29 g total carbohydrate; 9 g dietary fiber; 2 g sugars; protein 57 g.

(Recipe from www.cooks.com)

Broccoli is another vegetable that packs away the nutrients that most college students tend to shy away form.  This recipe offers the taste of your grandma’s broccoli casserole in the comfort of your dorm room sure to cure your hunger and homesick stomach.

MICROWAVE RICE CASSEROLE

SUPERB

Servings: 5

1 cup chopped onion

2 tablespoon butter

1 1/2 cup quick cooking rice

1/2 teaspoon salt

1 1/2 cup water

1 (10 ounce) package frozen chopped

broccoli

1 can golden mushroom soup

Grated parmesan cheese

Combine onion and butter in 1 1/2 quart casserole.

Cook in microwave 5 minutes. Stir after 2 minutes.

Add rice, salt and water. Cook, covered, in microwave 3 minutes; set aside.

Cook broccoli in microwave 5 minutes; drain well.

Combine and mix well all ingredients. Cook in microwave 5 minutes.

Stir well.

Cook until bubbly and hot.

Sprinkle with Parmesan cheese before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 345 calories; 18 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 32 mg cholesterol; 1,416 mg sodium; 290 mg potassium; 25 g total carbohydrate; 3 dietary fiber; 1 g sugars; 21 g  protein.

(Recipe from www.cooks.com)

Keep those 15 pounds away and save your gas money.

Enjoy these recipes in the comfort of your own dorm room without consuming those empty calories, well OK, a couple of slices of pie are OK.

Microwave Spinach Brunch

No-bake Pineapple Pie

Microwave Rice Casserole

Staff photos by Laura Tomah