The Perfect Plate

Barilla® Fettuccine with Pesto, Arugula, Butternut Squash & Asiago Cheese


• 1 box Barilla® Fettucine
• 1 jar Barilla® Traditional Basil Pesto
• 2 tablespoons extra virgin olive oil
• 3 cups of butternut squash, small diced
• 1 cup vegetable broth
• 4 cups baby arugula
• Salt and black pepper to taste
• ½ cup Asiago cheese, shaved


1. Bring a large pot of water to a boil and cook pasta according to package directions.

2. Meanwhile, in a large skillet sauté squash in olive oil for 3-4 minutes or until slightly browned. Add broth and cook the squash until soft.

3. In a large bowl, add pesto and ½ cup of the pasta cooking water then stir to combine.

4. Drain pasta and combine with the sauce then fold in the arugula, squash and garnish with cheese.

Makes 8 servings.

Click here for your chance to WIN A FREE BOX OF BARILLA PASTA

Torani Alpine Mudslide


• 2 cups ice
• ½ cup Torani Plain Real Cream Frappe Base
• 2 tablespoons Torani Dark Chocolate Sauce
• 3 tablespoons vodka*
• ¼ cup Kahlua*


Blend all the ingredients together and serve in martini glasses. 

Try our newest product—Torani Real Cream Frappe Mix—available in Coffee & Plain. Made with natural ingredients—real cream & pure cane sugar, it’s easy to make rich velvety frappes at home in minutes. Just pour over ice and blend!

Available in the coffee aisle exclusively at a Supercenter near you.

*Omit alcohol for kid-friendly version

Makes 2 servings.

Sun-Maid Classic Oatmeal Raisin Cookies


• 3/4 cup softened butter or margarine
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups quick or old-fashioned oats
• 1 cup Sun-Maid Natural Raisins


1. Heat oven to 350° F.

2. Beat butter, brown sugar, granulated sugar, milk, egg and vanilla until light and fluffy.

3. Combine flour, cinnamon, baking soda and salt.

4. Add to butter mixture and mix well.

5. Stir in oats and raisins. Drop by tablespoonfuls onto greased cookie sheets.

6. Bake 12 to 15 minutes. Remove from cookie sheets.

7. Cool on wire racks.

Makes 3 dozen cookies.

Click here for your chance to WIN A FREE BOX OF SUN-MAID RAISINS