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In college, most likely you will be forced in a dorm and put with a person you don't know.  Depending on the college the dorm room won't be that big and will feel like a hospital room or a cell.  So here are some useful tips to keep your dorm room organized and decorated.

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1.) Loft your dorm bed to save room and space.

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1.) Loft your dorm bed to save room and space.

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You can store so much under your bed and keep organized with large plastic containers.

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2.) Use binder clips to keep cords organized.

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2.) Use binder clips to keep cords organized.

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Hate how your cords tangle up or how they disappear.  Use binder clips to keep them neat and in place.

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3.) Keep your desk organized with a shower caddy.

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3.) Keep your desk organized with a shower caddy.

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Sick of pencils and sticky notes everywhere.  Use a shower caddy to hang pencils scissors and more up.

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4.)Keep a binder of take out menus to easily choose where to eat.

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4.)Keep a binder of take out menus to easily choose where to eat.

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Keep all your take out menus in one binder that way it's easier to pick where you want to eat.

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Does your roommate stank,  doesn't know how to take a shower, or is just nasty?  Use dryer sheets in a fan to make your side of the dorm room smell good.

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Hungry during your cram session for tomorrow's test?  Make pizza in a mug!
Ingredients

1/4 cup all-purpose flour

1/4 teaspoon dried oregano

1/8 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon kosher salt

1/8 teaspoon garlic powder

1 tablespoon extra-virgin olive oil

1 tablespoon pizza sauce

2 tablespoons shredded whole milk mozzarella

6 mini pepperoni slices

Directions

1. Combine the flour, oregano, baking powder, baking soda, salt and garlic powder in a microwave-safe mug. Add the olive oil and 3 tablespoons water and stir until a lumpy batter comes together.

2. Pour the pizza sauce on top of the batter. Sprinkle the cheese on top, followed by the pepperoni slices.

3. Cook in the microwave until the cheese is melted and the dough is crispy around the edges, about 1 minute and 30 seconds. Allow to cool slightly before serving.

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Want to have a Harry Potter movie night with roomate well have the right drink.
Ingredients

1/4 cup sweetened condensed milk

1/4 cup butterscotch topping

2 tablespoons whipped butter, room temperature

1 1/2 cups vanilla cream soda

Old-fashioned butterscotch candy sticks, for garnish
Directions

WATCH

Watch how to make this recipe.

1. Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.

2. Divide butterscotch mixture between two 10- to 12-ounce mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.

Video:https://www.foodnetwork.com/recipes/butterbeer-recipe-1938696

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Sweet tooth?
Ingredients

10 ounces bittersweet chocolate, chopped fine

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

1/4 cup brandy

1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

8 ounces semisweet or bittersweet chocolate, chopped fine
Directions

WATCH

Watch how to make this recipe.

1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

3. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

4. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

5. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

6. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

7. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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Ingredients

1 small red onion, halved

1 1/2 pounds tomatillos, husked and rinsed

1 to 2 serrano chile peppers, stemmed and seeded

1/2 cup low-sodium chicken broth

Kosher salt

Pinch of sugar

8 corn tortillas

3 cups shredded rotisserie chicken

2 1/2 cups shredded mozzarella and/or Monterey Jack cheese

1/3 cup fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for greasing

3/4 cup crumbled queso fresco or feta cheese

Directions

1. Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

2. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

3. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

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Ingredients

1/2 cup (1 stick) unsalted butter

3 ounces unsweetened chocolate

2 large eggs

1 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Nonstick cooking spray

1/2 cup chocolate chips
Directions

1. Put the butter and chocolate into a microwave-safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.

2. In another bowl, whisk together the eggs and sugar.

3. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine.

4. Spray an 8 by 8 by 2-inch or 8-inch round microwave-safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chips on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.