- Portion size 8 servings
- Credits : Leta Lee
- 1 lb fusilli pasta
- 2 3/4 cups pasta sauce Hunts Thick and Rich
- 1 lb cubed mozzarella cheese
- 1 onion diced
- 2 cans sliced mushrooms
Lazy Cheese Burger Sliders Credits: Stacey Brandford
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.
Mini Cheese Balls IMAGE Credits: Mini Cheese Balls IMAGE
We're bringing back the cheese ball with these bite-size versions of the retro party snack. Roll them in your choice of ingredients to coat and skewer each with a breadstick for a fun twist.
Creamy Chocolate Pomegranate Squares Credits: Jodi Pudge
Pretty pomegranate seeds make these squares feel festive. If you're serving them with other cookies, bars or squares, cut them into smaller pieces, as they're quite rich.
In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes.
While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top.
Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.
Makes about 16 squares.
Wild Mushroom Pâté Credits: Jeff Coulson
Make this rich, creamy spread ahead of time to allow the mushroom flavours to develop. Use any combination of wild mushrooms you can find—or, in a pinch, opt for cremini mushrooms. Serve at room temperature with crackers or toast points.