RICKS COLLEGE SPINACH SALAD

1 pkg. salad greens, spinach or romaine

2 cups sliced fresh mushrooms

4 strips bacon, cooked and crumbled

2 cups grated Swiss cheese

2 cups mandarin oranges

Sugared almonds (see below)

Dressing:

1/2 cup white vinegar

2 t. poppy seeds

1/2 t. salt

1/2 cup sugar

1 T. grated onion

1 T. prepared mustard

1 Cup oil

For sugared almonds:

2 TBL melted butter

3 TBL sugar

1/2 cup sliced almonds

Spread on baking sheet, bake for 10-15 min. at 325º.

Dressing: Mix all ingredients (except oil) until sugar is dissolved. Gradually add 1 cup oil, pulverizing it into dressing.

Marinate mushrooms in dressing before adding to salad if desired.

M'n'M COOKIES

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1-1/2 cups all purpose flour

1/4 cup instant vanilla pudding

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup chocolate chips (mini's work great)

1 cup M and M's (mini's work great)

Preheat oven to 350 degrees F.  Line baking sheet with parchment or use silpat.

Cream cream your butter and sugars until well combined.

Add your egg and vanilla mixing to combine.

Add your flour, pudding mix, baking soda and salt, stirring to combine.

Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

10 minutes on my air-bake pans was perfect!

LAYERED DORITO CASSEROLE

1 bag Doritos

1 onion, diced

1 pound lean ground beef

1 clove garlic, minced

10oz Rotel or salsa

1 package taco seasoning

1 cup sour cream

1 can cream of chicken or mushroom soup

2 cups shredded cheese

Optional toppings

Lettuce

Tomato

Olives

Sour Cream

1. Preheat oven to 350 degrees.

2. Cook ground beef with onion and garlic until no pink remains. Add taco seasoning, rotel/salsa and ¼ cup of water. Cook until thickened, about 5 minutes and remove from heat.

3. In a large bowl, beef mixture, 1 cup sour cream, soup and 1 cup of cheese.

4. Slightly crush Doritos (not completely, you don't want crumbs).

5. Layer in the following order:

1/3 of the Doritos

1/2 the meat mix

1/3 of the Doritos

1/2 meat mix

1/3 of Doritos

Remaining cheese.

6. Spray a piece of foil with cooking spray and cover casserole.

7. Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.

CORNBREAD (w/CHEESY STUFFED OPTION)

1 c. buttermilk

1/2 c. unsalted butter

1/4 c. honey

2 large eggs

1 c. all-purpose flour

1 c. yellow cornmeal

1/2 tsp. baking soda

1/4 tsp. salt

***6-8 oz. cheese, pepper jack, cheddar, whatever you like (optional)***

Preheat oven to 375 degrees F.

Combine buttermilk, butter, honey and eggs in a medium bowl. Whisk to evenly combine.

In a separate large bowl, whisk together flour, cornmeal, baking soda and salt. Pour wet ingredients into the dry ingredients and stir until just combined.

Grease 9x9 dish or use a spring-form pan.  

Pour batter into prepared pan.  Bake for 25-30 minutes until, knife inserted into center comes out clean.

***CHEESY STUFFED OPTION -- Spread half of the cornbread batter into the pan. Sprinkle cheese on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through.  Let cool for 5 minutes in pan. Slice and serve warm.

ONE PAN ENCHILADA PASTA

2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of ground meat

1 env. taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

green onions

black olives

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.

2. Add ground meat and cook, breaking meat up with a wooden spoon until browned.

3. Add taco seasoning

4. Add pasta, chicken broth and enchilada sauce to pan.

5. Bring to a boil, then reduced heat to low and cover.

6. Cook on low, with pan covered for about 15 minutes.

7.    Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.

8. Remove from heat and stir in 1 cup of cheese.

9. Top pasta with additional cup of cheese until melted.

10. Garnish with black olives and green onions.

SLOW COOKER PEANUT BUTTER SWIRL CAKE

1 box yellow cake mix

1 cup water

3 eggs

½ cup creamy peanut butter

TOPPINGS:

3 TBL creamy peanut butter

2-3 TBL milk

1 cup powdered sugar

2 TBL Hershey syrup

20 Reeses miniatures cut in half

Spray a 5- to 6-quart oval slow cooker with cooking spray. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.

Remove 2/3 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.

Spoon 1/2 of the peanut butter batter into the slow cooker, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.

Cover; cook on High heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.

BUTTERFINGER PIE

1 refrigerated pie crust

4 oz. softened cream cheese

1/3 cup creamy peanut butter

½ cup sugar

12 oz cool whip (divided)

2 cups chopped Butterfingers candy bars (divided)

Heat oven to 450° F.

Unroll 1 refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.

In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.

Carefully fold in 8oz cool whip. Stir in 1 1/2 cups chopped Butterfinger candy bars.

Spread mixture in pie crust. Spread 4oz cool whip over top; sprinkle with 1/2 cup chopped Butterfinger candy bars. Refrigerate pie 1 hour before serving.

Store loosely covered in refrigerator.