ounce package



  • 8 ounces farfalle
  • 3 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • ½ teaspoon salt
  • 1 (10-ounce) package Green Giant® Roasted Cauliflower
  • ½ cup pine nuts
  • 1/3 cup golden raisins
  • 2 cloves garlic, chopped
  • 1/8 - ¼ teaspoon crushed red pepper (optional)
  • 2 tablespoons tomato paste
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley (optional) 


  1. Cook pasta in salted water according to package directions. Reserve 1 cup pasta water.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook 3 minutes or until softened. Add Green Giant® Roasted Cauliflower and cook 6 minutes, stirring occasionally, or until cauliflower is very tender.
  3. Add pine nuts, raisins, garlic, crushed red pepper and cook 4 minutes or until pine nuts are lightly toasted. Stir in tomato paste and 1 cup pasta water and cook 2 minutes.
  4. Add farfalle and Parmesan cheese to skillet and toss to coat. If sauce is too thick add more pasta water.

I thought this would be a good recipe for vampirekin/demonkin or any other kin who want something sweet that resembles blood. Hope you guys like it!

Strawberry Pretzel Salad

1 ½ cups crushed pretzels
4 ½ tablespoons white sugar
¾ cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
1 (16 ounce) package frozen strawberries

Prep-15 m Cook-10 m Ready In-2 h

-Preheat oven to 350 degrees F (175 degrees C).
-Mix together the pretzels, 4 ½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan.
-Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
-In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed.
-Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Appetizer idea: Caramelized Shallot & Smoked Salmon Dip

This appetizer recipe from our FoodE Experts is one of our favorite party dips! Delicious served with flatbread, vegetables or crackers.

Makes 2 ¼ cups
Preparation time: 15 minutes, plus several hours to chill


  • 2 tablespoons olive oil
  • 1 cup chopped shallots
  • 1 (8-ounce) container whipped cream cheese
  • 1 (8-ounce) container sour cream
  • Juice of ½ lemon
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 2 tablespoons chopped capers
  • 1 (4-ounce) package Lunds & Byerlys Original Wild Alaskan King Salmon Wood-Fire Smoked, skin removed and chopped
  • Salt, to taste
  • Crackers, veggies or flatbread for dipping


1.     Heat nonstick skillet over medium-high heat 1 minute.

2.     Add olive oil; swirl to coat.

3.     Sauté shallots 2 minutes, stirring frequently. Cover and cook 3 minutes. Uncover and cook until shallots are soft and golden (2-3 minutes).

4.     In mixing bowl, beat cream cheese at medium speed until smooth. Mix in sour cream, lemon juice, dill and capers until well blended.

5.     Fold in caramelized shallots, salmon and salt.

6.     Refrigerate, covered, several hours or overnight. Serve garnished with fresh dill sprigs, along with your favorite crackers, veggies or flatbread for dipping.

Chocolate Chunk Bars

Simple prep … spectacular results! These easy bars are perfect for barbecues and picnics.

24 servings
Preparation time: 45 minutes plus cooling time


  • 1 cup quick-cooking rolled oats
  • 1 cup flour
  • ¾ cup firmly packed brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, melted
  • 1 (12-ounce) package semisweet real chocolate chunks
  • 1 cup chopped pecans
  • 1 jar Lunds & Byerlys Butterscotch Caramel Dessert Topping


  1. Heat oven to 350 F.

  2. In large bowl, combine oats, flour, brown sugar, baking soda and salt; blend in butter.

  3. Press mixture in greased 9x13 baking pan.

  4. Bake for 10 minutes.

  5. Remove from oven; sprinkle with chocolate chunks and pecans. Pour caramel over top.

  6. Return to the oven and bake 20 minutes longer.

  7. Cool 1 hour at room temperature. Refrigerate, uncovered, until firm. Cut into 1 inch x 2 inch bars.




 1 ½ cups graham cracker crumbs

 1/2 cup finely chopped pecans

 1/3 cup brown sugar

 1/3 cup butter, melted


 3 (8 ounce) packages cream cheese, softened

 1 (14 ounce) can sweetened condensed milk

 3 eggs

 2 teaspoons vanilla extract


Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and pecans. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.

Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Pour into prepared crust.

Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.