Casserole & "Brain" Dip!

Spaghetti Squash Casserole

Ingredients

1 BC spaghetti squash *
1 lb lean ground beef* (BOGO)
1/2 lb Askew's Own sausage meat* (BOGO)
2 onions diced
4 cloves garlic chopped
15 oz Emma diced tomatoes 
1 Tbsp tomato paste
1 cup Newman’s pasta sauce*
3 TSP La Grille McCormick's Italian Seasoning
1 ½ cups Cracker Barrel mozzarella cheese*

Instructions

Preheat oven to 375 F.

Cook the squash, cut in half, until al dente. Using a fork, remove spaghetti squash strands from the squash and set aside.

In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain any fat.

Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 7 minutes.

Stir in squash. Place in a casserole dish (or back into the squash halves) and top with cheese. Bake for 20 minutes or until golden and bubbly.

Recipe and photo credit:  Spend with Pennies
*In Flyer Oct 25-31 

Brain Cherry Cheesecake Dip

Ingredients:

1 cup powdered sugar
16 oz cream cheese softened*
1/4 cup ED Smith cherry pie filling plus extra for glazing*
You can serve this dip with any cookie for dipping such as graham crackers

Directions:

Mix together the powdered sugar, cream cheese and 1/4 cup of cherry pie filling until just combined. Reserve 1/3 of the batter for decorating and chill the remaining batter in the fridge for 15-20 minutes until firm.  Meanwhile fill a pastry bag or Ziplock bag with the un-chilled reserved batter and cut the tip to form an 1/2-inch opening. 

After chilling, remove the batter from the fridge and spoon onto your serving dish. Then use a spatula or knife to form into a brain shape. Use your pastry bag to pipe on the brain design. Once complete, use a food safe paint brush or your finger to glaze the brain with the additional cherry pie filling liquid. 

Credit:  B Sweet Dessert Boutique
*In Flyer Oct 25-31