Food is one of the biggest cultural connections among us, but cooking might be one of the most frustrating parts of college life.

The Diamondback’s engagement team asked staff members for their favorite recipes, including go-to quick meals to longtime family traditions. We hope readers can take away a new favorite recipe, either as a quick fix to dinnertime woes or to try out something challenging.

Here’s the first edition of Diamondback Dishes.

Sanya’s flourless peanut butter cookies

Staff writer Sanya Wason shared an easy treat for peanut butter lovers with a personal connection.

“My grandfather got really sick from his chemo and couldn’t stomach any food except for these, so I would make multiple batches a week. Now, I make them whenever I miss him extra.”

Here’s what you’ll need:

  • 1 cup of peanut butter
    • Non-natural peanut butter like Skippy or JIF is best.
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1 large egg
    • If you don’t eat eggs, one large scoop of plain yogurt works instead.
  • Sprinkle of salt

Start by preheating the oven to 350 degrees Fahrenheit. Mix all of the ingredients together in a bowl, starting with peanut butter and finishing with the egg or yogurt. If you have time, refrigerate the dough for about an hour, which makes the scooping process easier.

Scoop and shape the dough into individual balls and bake for about 11 minutes.

Lizzy’s lunchtime sandwich

Managing editor Lizzy Alspach sent in her go-to sandwich for lunch.

“My mom and I always used to eat grilled cheese and tomato soup when it was snowing, which led me to build this versatile creation in January. The different ingredient options help me feel like I’m eating something new everyday — a truly adaptable lunch.”

Here’s what you’ll need:

  • Two pieces of sourdough bread
  • Three slices of mozzarella cheese
  • Pesto
  • Three slices of turkey (optional, can be made vegetarian)
  • Half an avocado
  • Arugula
  • 1 tablespoon of butter

Heat a medium-sized skillet to medium-low heat. Add butter to the pan and melt before adding two slices of sourdough bread. Flip the bread over the butter to cover both sides, then toast one side before flipping it over. Add mozzarella cheese to both pieces of bread while the other side is toasting. Make sure to cover the pan with a lid to melt the cheese.

When the cheese is melted, remove the bread and ensure both sides are toasted. Then spread the pesto on both sides of the sandwich. Slice the avocado, and add it to one side of the sandwich. If you choose to add meat, place three slices of turkey, folded, onto the side with the avocado. Add other toppings like arugula and tomato to your preference.  Close your sandwich, slice and enjoy!

Sofia’s tembleque

Diversions editor Sofia Appolonio shared a popular holiday flavor combination in Puerto Rico — coconut and cinnamon.

“Around this time, my mom and I make a rum drink called coquito, but for younger family members or non-drinkers, tembleque is their alternative. The name is slang for wiggly or shaky.”

Here’s what you’ll need:

  • 2 cans of coconut milk
  • Ground cinnamon
  • Cinnamon sticks
  • 1 cup of white sugar
  • 1 teaspoon of vanilla
  • 1/2 cup of cornstarch
  • Pinch of salt

In a pot, mix together sugar, salt and cornstarch before gradually adding coconut milk and cinnamon sticks, to taste, over low heat. Stir for about half an hour or until the consistency becomes quite thick. Then add the mixture to a cupcake tray so it comes out in small portions.

Let it cool for about an hour and flip over the pan. You should have a dish with a texture similar to pudding. Add more ground cinnamon to top if off.