Student cooking in an apron on her stove

Each year our Buff families share their most prized family recipes as part of our Taste of Home event. These recipes are a reminder of how important it is to connect with loved ones, spend time on ourselves and connect with our traditions. Try out some of these Buff-approved recipes this winter!

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Whether you’re an early bird or a brunch connoisseur, these breakfast recipes are sure to satisfy. Just don’t forget your coffee or tea!

Strawberry, banana and nutella crepe

STRAWBERRY NUTELLA CREPE   |   From the kitchen of Paula Borg


  • ¼ cup sliced strawberries (or fruit of choice)
  • Nutella (to taste)
  • 1 egg
  • 1 tbsp flour
  • 1 tsp Sugar
  • 1 tbsp milk
  • Whipped cream to top


1. Slice fruit and put aside.

2. Mix egg, four, sugar, milk and chill for 30 minutes.

3. Butter frying pan, pour crepe mix in pan, let set for about 1 minute, while swirling around to set the mixture.

4. Remove crepe, spread nutella and cover with fruit.

5. Fold in half then again, top with whipped cream.

Biscuits and gravy

GRANDMA BURKE'S BISCUITS AND GRAVY   |   From the kitchen of Bridget Child


  • 8–10 Bisquick biscuits (prepared according to package with additional ½ c. melted butter and 2 tsp. salt and pepper)
  • 8 links of hot Italian sausage
  • 1½ sticks of butter
  • 6 c. of 2% milk
  • ¼ c flour
  • 3 tbsp. salt
  • 1 tbsp. pepper
  • 2 tbsp. Emeril's seasonings


1. Remove sausage casings and brown in a skillet. Do not drain! 

2. Add butter, then spices.

3. Make a slurry with ½ c. milk and flour and pour in (add more flour and milk if gravy is still very thin). 

4. Add the rest of the milk. 

5. Heat on medium to slow boil, constantly stirring. 

6. Put the cut biscuit in the bottom of a bowl and ladle the gravy on top.

Lunch and Dinner

Enjoy a relaxing winter break with a side of comfort food. These lunch and dinner recipes are a great way to treat yourself, family or some very lucky roommates.

Chicken cutlet curry

CUTLET (AND) CURRY RICE   |   From the kitchen of Wai Yin Chow


  • 8 boneless chicken breasts (cut to bite size, optional)
  • ½ box of Japanese curry cubes or sauce
  • 4 onions, diced (1 lb)
  • 4 potatoes, diced (1 lb)
  • 4 carrots (1 lb)
  • 6 c. Water (for gravy-like consistency)


1. Prepare rice, follow instructions on the box.

2. Boil onions, potatoes and carrots in water until soft, around 15 minutes on low heat.

3. If using meat, (it is optional) brown it with a little oil.

4. Add curry sauce or cubes to the vegetables (break up cubes to help them dissolve).

5. Pan fry, deep fry or air-fry cutlets and serve with the curry sauce and rice.

Baked macaroni and cheese

BAKED MACARONI & CHEESE   |   From the kitchen of Martha Musto


  • 2½ c.dry elbow macaroni
  • 3 c. whole milk
  • 5 tbsp. butter
  • ¾ c. bread crumbs (about 2 slices firm white bread)
  • ¼ c. flour
  • ¾ tsp. salt
  • ⅛ tsp. nutmeg
  • Tabasco sauce (to taste)
  • 4 c. grated extra sharp cheddar cheese


1. Preheat oven to 350ºF. 

2. Butter or spray a 2-quart baking dish and set aside.

3. Cook pasta according to instructions. Drain when finished.

4. In the meanwhile, heat milk in a saucepan to just below simmer.

5. In another saucepan, melt butter over medium-low heat. Pour 1 tbsp. butter into a small bowl, add bread crumbs and toss together; set aside.

6. Add flour to the remaining butter in the saucepan and whisk over the heat for 2 minutes. Slowly whisk in the hot milk and continue stirring until the mixture thickens and comes to a simmer. 

7. Whisk in salt, nutmeg, Tabasco and 2 cups of the cheese. Add the cheese sauce and mix together thoroughly with cooked pasta.

8. Spread ⅓ of the pasta mixture over the bottom of the prepared baking dish. Scatter ⅓ of the remaining cheese on top. Repeat, finishing with bread crumbs.

9. Bake for 25 to 35 minutes or until golden and bubbling.


Let your inner baker shine with these tried and true sweet treats! 

Gingerbread cookies in the shape of stars

HONEY GINGERBREAD COOKIES   |   From the kitchen of Debra Krizmanich


  • ½ c. sugar
  • 3 c. sifted all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tbsp. powdered ginger
  • 2 tbsp. cinnamon
  • ½ tsp. powdered cloves
  • ½ tsp. powdered nutmeg
  • ½ lb. butter or margarine cut into dots
  • ½ c. honey


1. Sift sugar, flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together in a bowl.

2. Work in butter and then honey.

3. Refrigerate if possible then roll out dough to ⅛-inch thick on a floured board or between sheets of waxed paper and cut into desired shapes.

4. Bake regular size cookies about 12 minutes at 375 degrees.

5. After a minute, remove from cookie sheets and cool on wire racks. Do not overbake, but if you do they are good for dunking in milk

Muffins cooling on a cooling rack

DARK CHOCOLATE CHIP PUMPKIN MUFFINS   |   From the kitchen of Susan Day


  • 3 c. flour
  • 1 tbsp. and 2 tsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1½ tsp. salt
  • 3 c. sugar
  • 1 small can (15 oz.) pumpkin
  • 4 eggs
  • ½ c. vegetable oil
  • ½ c. water or orange juice
  • ½ package of dark chocolate chips (optional)


1. Preheat oven to 350ºF. Line muffin tins with paper liners.

2. Mix the dry ingredients together except for the chocolate chips.

3. Mix the wet ingredients together well. Stir both mixtures together. This can be easily done by hand but you can use an electric mixer.

4. Gently stir in dark chocolate chips (optional).

5. Fill muffin cups ¾ full. Sprinkle the tops with a couple chocolate chips if you want them to show.

6. Bake 25 mins or until done. Cool and seal in an airtight container to keep them moist.

Additional Resources

Medical Services offers Nutrition Services to all CU Boulder students. Learn how to address medical conditions, budget and meal plan, create healthy recipes and more. Virtual telehealth appointments are available to new and returning clients!

Learn more about Nutrition Services

Want to explore more delicious meals? Keep an eye out for our upcoming 2020-2021 Taste of Home Cookbook or check out our previous editions.

2017-2018 Cookbook  2018-2019 Cookbook  2019-2020 Cookbook