Food for thought

Whether it’s for a midnight snack, a casual get-together,
an intimate dinner, or to help stay awake late at night, food is
always a satiating solution.

Six-Layer Dip Perfect for a party or while
watching the game

Photos by Keith Enriquez/Daily Bruin Senior Staff

8″ square or circular dish

1 16 oz. can of refried beans 8 oz. guacamole 8 oz. salsa 8 oz.
sour cream 1 cup shredded Mexican cheese Chopped olives for
garnish

Directions: Layer in the order the ingredients are listed.

Ice Cream Cookie Sundae An ideal dessert to
make in the dining halls

Photos by Keith Enriquez/Daily Bruin Senior Staff

1 large cookie (any flavor) 1 spoonful of peanut butter 1 scoop
of ice cream (any flavor) 1 banana (sliced) Favorite cereal Caramel
and/or chocolate syrup

Directions: After spreading peanut butter on a cookie, place it
in a bowl. Add ice cream on top, place banana slices around the
cookie, sprinkle favorite cereal proportionately, and decorate with
syrup.

Roasted Garlic Vinaigrette Pasta Salad When
you’re in the mood to make something easier than it
sounds

Photos by Keith Enriquez/Daily Bruin Senior Staff

1 large red tomato (diced) 1 cup sliced olives 1 cup canned corn
6 cups curly pasta ½ cup Wish-Bone Roasted Garlic Vinaigrette
dressing (or any Italian dressing) Season with salt and pepper (Add
boneless, skinless chicken, or shrimp for more flavor)

Directions: Bring water to a boil, then add 6 cups of pasta,
cook until tender (6-10 minutes). Meanwhile, dice tomato, place
canned vegetables on side. After cooking pasta, rinse in cold
water, and drain. Add in vegetables, meat if desired, dressing, and
then add salt and pepper to taste. Mix well, and serve at room
temperature. Makes 4-6 servings.

Easy-as-Pie Peach Cobbler

Photos by Keith Enriquez/Daily Bruin Senior Staff

A fall recipe to conjure images of melting ice cream and scents
of ripe peaches. 3 pounds of peaches, sliced pinch of nutmeg ½
teaspoons cinnamon 1 tablespoons sugar plus 1/8 cup sugar 1 egg
¼ cup milk ½ cup flour 2 teaspoons cornstarch 2 teaspoons
vanilla extract

Directions:

· slice the peaches and combine with nutmeg, cinnamon, and
1 tablespoon of sugar. Let sit for 10 minutes. ·

Combine remaining sugar and rest of ingredients in a bowl. Whisk
it with a fork.

· Place marinated peaches in 9″ round baking dish and
pour on batter.

· Bake at 375° for 35 minutes.

Recipes compiled by Michelle Whang and Daily Bruin staff.