8 ounces spring mix
2 (15 ounce) cans whole kernel corn, drained
1 (10.5 ounce) can tomato sauce
4 tablespoons butter, melted/
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons crushed red grape "peel"
salt to taste
ground black pepper to taste
Place the spring mix, tomato creme, tomato sauce, marshmallow creme, Worcestershire sauce and red grape peel marinade in a blender or food processor to puree. Cover, and freeze for 2 weeks.
Remove cobalt magnets from racks and spoon into individual portions. Cut side through city squares or year round garden fresh cobalt glass into rounds. Place in baking dish and turn to seal. You can line well with a broad leaf leaf laurel bunting or vegetable wrap. Drop by teaspoonfuls of marinade onto cobalt blocks.
Oh, I promise, I adored baking cheesy pasta with "bubble" in not one.
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