Preview of the Week

October has gone by quickly! This is the last week, and you should celebrate the Halloween spirit! This week there will be a Nacho Night hosted by CAB, come out and enjoy nachos and fun with friends! Also, Dance the night away on Throwback Thursday by participating in the Dance from the Past, then afterwards learn the scary past of Campbell by participating in the Ghost Walk.


  • 5pm: General CAB Meeting
  • 7pm: Nacho Night-Rumley Center


  • 7pm: Dance From the Past
  • 7pm: Fall Musical
  • 8pm-10pm Campbell Ghost Walk

No Matter what you chose to participate in remember to stay safe and have a great Halloween!

Throwback Thursday

I hope all of you voted for who will be on this year’s Harvest Court!  Yesterday was the last day to vote and with Homecoming next week, I decided to throw it back to Homecoming Week 1970, the year Jerry Wallace began his journey here at Campbell.

Here is a picture of brownies being sold for only ten cents!  Don’t we all wish that’s how it still was today?  College students love cheep things and ten cent brownies right now would be amazing.

photo 1










This is a picture of the Harvest Court being presented in Turner Auditorium.  The funny thing is, Turner Auditorium looks about the same as it does today.

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Make sure you show your school spirt next week and come to the all the events CAB is putting on and cheer on the sports teams and get excited for homecoming week here at Campbell!


Written By: Hannah Gooding

Midweek Microwave Meals

If you are already tired of eating in Marshbanks, then RA of Burkot, Veronica Hammond, has a solution for you.  At a program she did in Burkot, she taught students how to make five different meals in the microwave.  Veronica enjoys baking and finding new things to try on Pinterest, so she decided to share what she knows.  She made scrambled eggs, french toast, brownies, cheesecake, and mac n’ cheese.  Below are the recipes for each one:

Scrambled Eggs

  • 1-2 eggs
  • 1-2 TBS of milk
  • 1 tsp of butter
  • a dash of salt
  1.  Mix all ingredients in a bowl or mug and scramble the eggs
  2.  Microwave for 1:15-1:30 until it is done


French Toast

  • 1-2 pieces of bread
  • 3 TBS milk
  • 1 TBS butter
  • 1 egg (yolk only).
  • Cinnamon
  • Syrup
  1. Melt butter in a mug
  2. Tear up pieces of bread and put them into the mug
  3. In a separate cup, mix egg, milk, and cinnamon
  4. Pour on top of bread
  5. Microwave for 1:30 or longer
  6. Top with syrup


  • 4 TBS self-rising flour
  • 4 TBS sugar
  • 2 TBS cocoa powder
  • 2 TBS vegetable oil
  • 2 TBS water
  • A dash of salt
  1. Microwave for about 1:15


  • 2 oz. of cream cheese
  • 2 TBS sour cream
  • 1 egg
  • 1/2 tsp of lemon juice
  • 1/4 tsp vanilla
  • 4 TBS sugar
  1. Heat up cream cheese for 25 seconds
  2. Mix in all other ingredients
  3. Cook for 90 seconds, stirring every 30 seconds
  4. Refrigerate until time to serve

Mac N’ Cheese

  • 1 cup water
  • 1/2 cup noodles
  • 1/2 cup cheese
  • A tiny bit of butter
  1. Microwave noodles and water for about 6 minutes or until noodles are done
  2. Add a little bit of butter and the cheese and microwave for 15 seconds until melted

Men, take note of this if you can’t cook.  The ladies never have to know you only used the microwave!

Here are a couple videos on how to make them:

Making cheesecake in the microwave:

Making french toast in the microwave:

And the final product of the cheesecake and french toast:

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Written By: Hannah Gooding

Camo in the Kitchen

IMG_20131001_185934_698[1]Upon entering Hannah Joyce’s apartment, a delightful aroma envelops you and makes your mouth water. On the stove is a dish full of lasagna… the definition of yummy! This lasagna has a personal touch, though, and not because it was homemade. The spinach lasagna was made with deer meat that Hannah harvested herself. It certainly explains her pink camo apron she is wearing.

Hannah is an avid marksman and hunter. Like any good hunter, she utilizes the meat that she harvests, whether it is dove, deer, or another meat; she makes delicious dishes with it like meatballs, BBQ dove, and that scrumptious spinach lasagna. Not only does using this meat make great meals, it is also a cheaper alternative to buying it in stores. Deer often tastes just like beef, and dove is as tender as chicken can get.

Since before she could walk well, Hannah has donned her camo garb and gone hunting. Her dad would carry her around on his shoulders to go rabbit hunting. Her interest really peaked when she was about 10 years old. She started getting involved in all forms of hunting with different guns and bows. Although she hunts many things including deer, rabbit, swan, dove, ducks, geese, and more, her favorite thing to hunt is bear.

“I love crawling through the bays (thickets) and hearing the dogs run!” she exclaims.

Hannah has gone on countless hunts; however, she has some extra memorable ones. Here is an account of one of her favorites:

“The first time I went bear hunting we were driving around on a cold December morning looking for tracks. As we were driving on the trails we looked up ahead at a bait pile and saw a bears behind sticking out of a barrel of peanuts. We stopped the truck and watched him eat for 30 minutes scooping the peanuts into his mouth as we waited for the Dogs to catch up to him. He perked up when he heard the dogs and ran into the bay.  After a length chase and crawling through bays on my hands and knees the dogs finally bayed the bear and I was able to harvest a large boar for my first bear.  We made him into a large stew that night and I had his skin made into a rug.”

Hunting is always an adventure, and something that Hannah loves, but she doesn’t just hunt. She has competed for 7 years through a program called Hunter Safety in her school. Every year she would compete with rifle, bow, shotgun, orienteering (compass), and a hunter safety exam at both district and state levels. Not only this, but she would compete at the national level too.

“Every summer I competed in the National YHEC (Youth Hunter Education Challenge). At Nationals I shot bow, rifle, shotgun, and muzzle-loader, took a muzzle-loader knowledge test, compass test, map reading, and orienteering, a large hunter safety test, hunter safety trail, and Cherokee run (a fun survival challenge),” Hannah explains.

She wouldn’t just compete, but also win, typically doing better than the guys. She is definitely a force to be reckoned with!

Hunting and shooting are passions of hers and she has a knack for making some yummy food. She certainly knows how to  bring camo to the kitchen.

Hannah is a senior as a Communication major with a concentration in broadcasting. She is from East Bend, North Carolina. Be sure to check out her recipe. It is really good!

Recipe:  Spinach Deer Lasagna
Tomato Sauce Mixture 1/4 Cup chopped onion
2 tbsp butter
2 cans tomato sauce
1 tsp Worcestershire
Dash of Basil, oregano, and garlic powder
[Mix all ingredients and bring to a low boil. Simmer.]
12 Lasagna Noodles
1 1/2 lbs of deer meat
4 cups cooked and chopped spinach
1 cup shredded cheddar 3 cups mozzarella cheese
1 cup ricotta cheese
White Sauce
1 can mushrooms
1/2 cup onion
1/3 cup all purpose flour
2 cups Milk
[Saute mushrooms and onion in butter. Mix flour and milk together and slowly whisk in mixture with onions and mushrooms over low heat. Continually stir to not burn.]
Directions: Cook noodles. Cook and Drain meat.   Spread 1/2 cup tomato sauce mixture in bottom of 13×9 pan. top with four noodles. Layer with 1 cup spinach, 1/2 cup ricotta cheese, half of the white sauce, 1 cup mozzarella cheese, half of the meat, and 1/2 cup cheddar cheese.  Repeat. Top with remaining noodles, tomato sauce and mozzarella cheese.  Bake at 350 degrees for 30 minutes.
Written by: Marisa Linton