1 lb. block whole milk mozzarella cheese
8 sweet Italian sausage links
1 jar marinara sauce (I used Rao's Arrabbiata sauce for a spicy kick)
4 tablespoons grated Romano cheese
Fresh chopped parsley


Preheat oven to 400 degrees.
Cut the mozzarella lengthwise into 8 - 1/4-inch strips. Using kitchen shears, cut the sausage lengthwise down the side. Place a strip of mozzarella inside the sausage and press it back into shape around the mozzarella. Repeat until all the sausage links are stuffed. Pour about 1/2 a cup of sauce on the bottom of an 8 x 10-inch baking dish. Place stuffed sausages on top of the sauce in the baking dish. Spoon additional sauce over sausage. Place in the oven and bake for 30 to 40 minutes or until the sausage is cooked through (160 degrees on a meat thermometer). Remove from oven, sprinkle with the grated Romano cheese and some fresh chopped parsley. Serve immediately.

10 to 14 artichoke hearts, drained well and cut lengthwise (2 - 15 oz. cans)
Juice from 1/2 of a lemon
1 cup seasoned bread crumbs
4 tablespoons grated Romano cheese,divided
6 cloves garlic, minced
Pinch of crushed red pepper flakes
1/4 cup white wine
Chopped parsley
Olive oil

Preheat oven to 400 degrees.
Gentle squeeze artichoke hearts of any excess water and pat dry. Place artichoke hearts, cut side up, in a shallow baking dish. Sprinkle the lemon juice over the artichoke hearts.
Meanwhile, in a medium skillet, heat 1/4 cup olive oil over medium-high heat. Add the garlic and crushed red pepper flake, and cook until just fragrant, about 2 minutes. Add the white wine and cook for an additional 2 minutes. Add the bread crumbs, stirring to combine. Add a little more olive oil, if needed. The bread crumb mixture should be slightly moist. Stir in 2 tablespoons of the Romano cheese and about a teaspoon of parsley. Allow the mixture to cook for about 2 to 3 more minutes. Remove from heat. Spoon the bread crumb mixture over the artichoke hearts and sprinkle with the remaining 2 tablespoons of Romano cheese. Bake for 15 to 20 minutes. Remove from oven and sprinkle with a bit more parsley. Serve warm.

2 lbs. sliced mushrooms, I used baby bella and white
2 cloves garlic, minced
1 large shallot, minced
4 tablespoons Marsala wine
Olive oil
Salt and pepper, to taste
1/2 teaspoon fresh chopped thyme
1/2 cup pearled barley
8 cups chicken stock, divided
3 stalks celery hearts, sliced
3 carrots, peeled and sliced
1 large yellow onion, diced
4 tablespoons unsalted butter
2 bay leaves
1 cup heavy whipping cream

Bring barley and 1-1/2 cups of the chicken broth to a boil in a small saucepan over high heat. Once boiling, reduce heat to low and simmer until tender, adding a bit more chicken broth as needed, until tender, about 15 to 20 minutes. Remove from heat and set aside.
In a large skillet, over medium-high heat, add 3 tablespoons of olive oil. Add the mushrooms and cook until the mushrooms release their water and are tender, about 10 minutes. Remove pan from heat and drain mushrooms in a large colander. Return pan to stove and add another 3 tablespoons of olive oil. Turn heat to high and heat oil. Once heated, add the mushrooms back to the pan in a single layer, season with salt and pepper, and allow to cook until golden brown in color, about 5 minutes. Stir mushrooms and allow to brown on the other side. Once the mushrooms are browned, add the garlic and shallots. Cook for about 1 minute. Add the chopped thyme and stir to combine. Add the Marsala wine to the mushroom mixture, scraping up any browned bits from the bottom of the skillet. Cook for another minute or so. The skillet will be very hot turning the wine into a glaze. Once this happens, remove from heat and set aside.
In a large saucepan, heat 2 tablespoons of the butter over medium-high heat. Add the celery, carrots, and onions. Cook for about 5 to 8 minutes. Add the remaining 2 tablespoons of butter and cook for an additional 5 minutes. Add the mushroom mixture to the saucepan. Pour the remaining 6 cups of chicken stock into the saucepan, and stir. Add the bay leaves. Cook for 15 minutes or until the soup starts to boil. Add the barley and cook for an additional 10 minutes. Season with salt, if needed. Turn heat to low and add the heavy whipping cream. Allow to the soup to simmer, stirring frequently until slightly thickened, about 10 minutes. Remove bay leaves. Place soup into serving bowls and enjoy! I like to let the soup sit for a bit before serving. As the soup cools, it will continue to thicken.

1 box of your favorite brownie mix plus ingredients listed on box
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees.
Prepare brownie mix according to instructions on the box. Generously spray a mini cupcake pan with cooking spray. Spoon brownie batter into each cup, about 1 heaping teaspoon. Place in oven and bake for 13 to 16 minutes or until a toothpick inserted into the center comes out slightly wet. Remove from oven. Using a dowel or the back of a small measuring spoon, gently press a hole in the center of each brownie. Remove brownies from pan. Place the peanut butter in a small bowl and microwave for 15 seconds; stir to smooth out. Spoon about half a teaspoon of peanut butter into the center of each brownie. Allow brownies to cool, then top with chocolate and peanut butter chips.

26 Oreo cookies
1 stick melted unsalted butter
2 - 8 oz. packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla
1 jar Hot Fudge Topping, slightly warmed

Crush Oreo cookies in a food processor until you get fine crumbs. Place in a small bowl, pour in melted butter, a bit at a time, until crumbs are moist. Fill a cupcake tin with cupcake liners. Add about 2 teaspoons of the crumb mixture into each liner pressing gently to form the crusts. Add 1 teaspoon of the hot fudge topping on top of the crumbs. Refrigerate for about 30 minutes to set. In a separate bowl, mix together cream cheese, vanilla and remaining sugar until well blended. Spoon or pipe cream cheese mixture on top of each crust. Top with extra Oreo crumbs or a mini Oreo cookie, if desired. Refrigerate 3 hours before serving.

1lb. potato gnocchi (you can use cauliflower gnocchi)
6 tablespoons salted butter
4 fresh sage leaves
1 garlic clove, finely minced
3/4 cup heavy cream
2 tablespoons grated Romano cheese
Salt and pepper, to taste

Bring a large pot of salted water to a boil over medium-high heat. Add the gnocchi, give it a stir, a cook until they float to the top, about 5 to 6 minutes. Drain and pat dry. Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the gnocchi and allow to sear on one side, until golden brown, about 5 minutes. Remove gnocchi from pan and set aside. Add the garlic to the skillet and cook for about 30 seconds. Add the remaining butter and sage to the skillet, turn the heat to medium-high, stirring constantly as the butter melts, until it begins to brown, about 5 minutes. Turn the heat to low. Remove the sage. Stir in the heavy cream and let simmer for 2 minutes. Stir in the grated Romano cheese and simmer for another minute or so until the sauce thickens slightly. Remove from heat. Season with salt, if necessary and add a pinch or black pepper. Add the gnocchi back to the pan and toss to coat in the sauce. Serve immediately with another sprinkle of Romano cheese.

1 pork belly, rinsed and patted dry
1 clove garlic, minced
12 large shiitake mushrooms caps, sliced
1 bunch scallions, sliced thin, white and green parts, divided
1/2 teaspoon sesame oil
Korean BBQ sauce, store-bought or homemade

Rinse the pork belly and pat dry. Cut into large cubes. Heat a skillet over medium-high heat. Add the pork belly and sear on all sides until well browned and crispy. Remove from skillet and place on a paper towel lined plate. Pour the fat from the skillet and wipe with a paper towel. Brushed the pork belly cubes and mushrooms with the Korean BBQ sauce. Add the sesame oil to the skillet and turn the heat to medium-high. Add the garlic and cook for 30 seconds. Add the pork belly and mushrooms back to the skillet and cook for about 5 minutes. Add the scallions (I add a handful) and cook for another 5 minutes. The BBQ sauce will start to char slightly, which is what you want. Removed from heat and place on a serving dish. Sprinkle with a few more scallions and enjoy!


3/4 cup low sodium soy sauce
1/4 cup water
1/4 cup mirin
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons gochujang
1 1/2 tablespoons grated garlic
1 tablespoon grated ginger
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 scallion, finely chopped
1 cup light brown sugar
3 tablespoons cornstarch and water

Add the the first 12 ingredients to a medium-sized bowl. Stir well to combine. Pour mixture into a medium saucepan over medium-high. Bring to a boil. In a small bowl, combine the 3 tablespoons of water and cornstarch and whisk until smooth. Add the cornstarch mixture to the saucepan and continue whisking until thick. Continue to cook the sauce about 6 to 8 minutes. The sauce will be very thick. Remove from heat and allow to cool slightly before using. If you are jarring the sauce, allow to cool completely before pouring into a jar. Sauce will keep in the refrigerator for up to 2 weeks.

1 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
6 slices bacon, cooked crispy and crumbled
1/4 cup chopped jalapenos or 1 large jalapeno, sliced into thin rings
1/2 teaspoon garlic powder
Ground black pepper, to taste

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Place 1 tablespoon of Parmesan into a small mound on the prepared baking sheet, gently patting it down with your finger or the back of a teaspoon. Sprinkle a pinch of garlic powder and black pepper on top. Add about a tablespoon of the shredded cheddar cheese on top of the Parmesan. Top with the jalapeños and crumbled bacon. Repeat with remaining ingredients. Bake until golden and crispy, about 12 minutes. Remove from oven and let cool slightly to finish crisping on pan before serving. Serve with ranch dressing for dipping.

1 stick salted butter
2 1/2 cups semi-sweet chocolate chips, divided
3 cups creamy peanut butter
2 teaspoons vanilla
10 cups mini marshmallows, (approximately 2 bags)
8 cups Cocoa Krispies cereal
1/2 cup peanut butter chips

Line a 9x13-inch baking pan with waxed paper. Spray with a bit of butter-flavored cooking spray and set aside.
Add the butter, 2 cups of the chocolate chips, peanut butter and vanilla to a large saucepan over medium heat, stirring constantly until melted. Add the marshmallows, stirring continuously, until completely melted and blended into the chocolate mixture. Remove from heat. Place Cocoa Krispies in a large bowl and add the chocolate mixture, stirring until completely combined. Add the peanut butter chips and remaining chocolate chips. Stir again to combine. Pour mixture into prepared baking dish. You can spray your hands with cooking spray to prevent the mixture from sticking to your hands. Gently press the mixture into the pan. Place pan in refrigerator for about 1 to 2 hours or until set. Remove from the pan an cut into squares. Store treats in an air-tight container.

6 cups beef broth, divided
1 1/2 cups orzo pasta
1/4 cup olive oil
6 cloves garlic, minced
1lb. white mushrooms, sliced
1/2 teaspoon dried thyme leaves
3 bunches scallions, white and green parts, sliced thin, divided
1/8 cup white wine
1/2 teaspoon salt
Pinch of black pepper
1/2 cup good-quality grated Parmesan cheese

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the mushrooms, season with salt and pepper, and cook until all the liquid is absorbed and the mushrooms are until golden and tender, about 12 minutes. Add half of the scallions and thyme and cook for another 5 minutes. Deglaze the pan with the white wine and season with salt and pepper.
Meanwhile, bring 2 cups of broth to a boil in a medium saucepan. Add the orzo pasta and cook until al dente, about 10 minutes, adding more stock as needed. Drain the orzo over a bowl to catch the cooking liquid. Add the orzo to the pan with the mushroom mixture, lower heat to medium-low, and stir to combine. Add about a cup of the cooking liquid, a 1/4 cup at a time, until you get a rich glaze. Add the reserved scallions and Parmesan cheese, tossing to combine. Enjoy!

2 large, ripe avocados
2 cups unseasoned panko breadcrumbs
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 large egg, beaten
Olive oil for frying

In a shallow bowl, mix together the panko, salt, garlic powder, onion powder, cayenne, and black pepper. Cut the avocado length-wise all the way around. Remove the pit. Using a spoon, gently scoop out the entire avocado half and cut into slices. Dip each slice into the beaten egg and then in the panko mixture until coated completely.
In a large skillet over medium heat, heat the olive oil. Place each avocado slice into the pan and fry until golden brown on all sides. Remove from skillet and place on a paper towel lined plate. Season with a bit more salt. Place avocado fries on a serving plate and serve immediately. You want to eat then while they are still hot.

1 stick salted butter
10 cups mini marshmallows, divided (approximately 2 bags)
8 cups Fruity Pebbles cereal (1 box)
2 teaspoons vanilla

Line a 9x13-inch baking pan with waxed paper. You can use an 8x8-inch if you prefer thicker treats. Spray with a bit of butter-flavored cooking spray and set aside.
In a large pot over medium heat, melt the butter. Add 8 cups of the marshmallows, stirring continuously with a wooden spoon, until completely melted. Remove from heat and add the vanilla, Fruity Pebbles and the remaining 2 cups of marshmallows. Stir until completely combined. Pour mixture into prepared baking dish. You can spray your hands with cooking spray to prevent the mixture from sticking to your hands. Gently press the mixture into the pan. Allow the treats to cool for about 30 minutes or until set. Remove from the pan an cut into squares. Store treats in an air-tight container.

1 lb. white and baby bella mushrooms, cleaned and sliced
3 tablespoons salted butter, divided
1 tablespoon olive oil
1/4 cup white wine
4 cloves garlic, minced
1 medium yellow onion, minced
1/4 teaspoon salt
1/2 teaspoon pepper
Fresh chopped parsley
Crushed red pepper flakes, for garnish

In a large skillet over medium-high, heat the olive oil and 1 tablespoon of the butter. Add the onion and saute until softened. Add the mushrooms and cook for about 8 to 10 minutes or until the liquid has evaporated and mushrooms are golden and crispy on the edges. Add the minced garlic and about a tablespoon of parsley to the mushrooms. Cook for a further 30 seconds, until fragrant. Add the white wine to the skillet and cook until it forms a glaze, about 2 to 3 minutes. Add the remaining 2 tablespoons of butter and swirl the pan to coat the mushroom mixture. Season lightly with salt and pepper. Place mushroom mixture in a serving bowl and garnished with a bit more parsley and sprinkle with the crushed red pepper flakes.

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
1 lb. white or baby bella mushrooms, cleaned and cut in half (if they are small, you can leave them whole)
1 large red onion, cut into quarters and petals separated
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Footnote - Before adding the chicken to the marinade, reserve a few tablespoons and add to a small bowl of extra ranch dressing for dipping. Also, I substitute boneless, skinless chicken thighs for the chicken breasts and use fresh whole rosemary sprigs. After adding the marinade to the chicken, I lay the sprigs right on top.

2 cups Italian bread, cubed and crusts removed
4 cloves garlic, minced
Zest from 1 lemon
Salt and pepper
2 tablespoons dried parsley flakes
1/4 cup olive oil

Place the bread cubes, garlic, and lemon zest in a food processor, and pulse until the bread is the size of coarse crumbs. Add the dried parsley and season with salt and pepper.
Heat the olive oil in a large large skillet over medium heat. Add the breadcrumb mixture, and cook, stirring often, for 8 to 10 minutes, or until golden brown and crisp.



1 lb. spaghetti, cooked according to package instructions, reserving about 2 cups of the pasta water
1 lb. mushrooms, sliced (I used white and baby bella)
1/4 cup olive oil
Salt and pepper
6 cloves garlic, minced
1 shallot sliced
1/2 cup white wine
2 cups heavy cream
Juice from 1 lemon
1/2 cup grated Romano, plus more for serving
1/4 cup chopped parsley, plus more for garnish

Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until well browned, about 8 to 10 minutes. Add the sliced shallots and garlic, and season with a pinch of salt and pepper. Cook for another 5 to 7 minutes. Add the white wine and allow the wine to cook until it forms a glaze. Lower the heat to medium-low and stir in the heavy cream, Romano, lemon juice, and parsley. Add the cooked pasta, and toss to combine. If the sauce is a bit too thick, you can add the reserved pasta cooking water, a little at a time until you get the desired consistency. Place spaghetti into serving bowls and top with the lemon garlic breadcrumbs. Sprinkle with a bit more Romano cheese and parsley.

For the crumbs -

4 tablespoons salted butter, melted
1 1/2 cup graham cracker crumbs
1/4 cup sugar

For the cheesecake -

2 - 8 oz. packages cream cheese, softened
3/4 cup sugar
1 1/2 teaspoons vanilla

In a small bowl, combine graham cracker crumbs, sugar and melted butter. Spoon a few tablespoons of the crumb mixture into 6 to 8 mini ramekins, reserving a 2 tablespoons. In a separate bowl, mix together cream cheese, vanilla and sugar until well blended. Spoon or pipe cream cheese mixture into each ramekin, top with reserved crumbs and refrigerate for at least an hour. Serve with fresh fruit.

12 baby potatoes, I used red and Yukon gold
1 stick salted butter, melted
1 cup shredded cheddar cheese
8 strips bacon, cooked crispy and crumbled
3 scallions, sliced thin
Sour cream
Garlic powder
Salt and pepper

Pre-heat oven to 400 degrees.
Place potatoes in a pot of well salted water. Place the pot over medium-high heat and boil the potatoes until just fork-tender, about 10 to 12 minutes. Drain well and pat dry. Place potatoes on a lightly oiled a baking sheet and gently smash using the back of a large serving spoon. Season with salt, pepper and garlic powder and spoon melted butter over each. Place baking sheet in the oven and bake for 20 minutes or until the tops of the potatoes are golden brown and crispy. Remove from oven. Top each potato with shredded cheese and crumbled bacon and place back in the oven for about 3 minutes or until the cheese is melted. Once melted, remove from oven. Season again with salt and sprinkle with scallions. Serve with sour cream.

1 1/4 cups Nutella
10 oz. chocolate, milk, dark or semi-sweet
1 tablespoon salted butter
1 - 14oz. can sweetened condensed milk
1 teaspoon vanilla extract

Add chocolate and Nutella to a large mixing bowl and microwave in 30 second increments, stirring after each, until smooth. Add the butter and stir until melted. Add the sweetened condensed milk and vanilla, stirring until well combined. Mixture will be very thick. Pour mixture into an 8x8-inch baking pan lined with wax paper. Smooth the fudge so it's even. Refrigerate for at least 2 hours or overnight until set. Cut and serve.

2 tablespoons paprika
1 tablespoon cayenne pepper (use less for a less spicy mix)
1 tablespoon onion powder
1/2 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Mix together all the spices in a small bowl. Store in an air-tight container.

16 large raw tail-on shrimp, shells removed and deveined
Blackening seasoning
2 tablespoons olive oil
Chopped parsley or cilantro
Guacamole

Place shrimp in a bowl and toss with blackening seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side. Remove from skillet.
Place a few spoonfuls of guacamole in a small bowl and top with the shrimp. Sprinkle with chopped parsley or cilantro. Serve immediately.

3/4 cup dark chocolate chips
5 tablespoons creamy peanut butter
2 teaspoons coconut oil, warmed, optional

Place the dark chocolate chips in a small bowl and microwave on high for 30 seconds at a time, stirring in between, until smooth. Spray a mini cupcake tin with cooking spray. Spoon melted chocolate into each cup. In another small bowl, mix together the warmed coconut oil and the peanut butter. Spoon the peanut butter mixture over the chocolate. Using a toothpick, swirl the chocolate an peanut butter. Place in freezer for at least 30 minutes to set. Enjoy!

1 28-oz. can whole plum tomatoes, crushed by hand
2 medium shallots, minced
1 tablespoon unsalted butter
2 small cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated good quality Parmesan cheese
Fresh basil leaves
Salt

Cook pasta according to package directions to your desired tenderness, Use use spaghetti or rigatoni.
Meanwhile, in a large skillet over medium heat, melt the butter, Add the shallots and cook, stirring occasionally, until just softened, about 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for about a minute. Remove from the heat and stir in the vodka and tomatoes. Season with salt, to taste. Return the skillet to medium heat and simmer uncovered, stirring frequently, until the alcohol cooks off, about 8 to 10 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 5 minutes. Stir in the Parmesan, a couple of tablespoons at a time, and the basil leaves.
Add the hot pasta to the skillet with the sauce and toss to combine. Season with salt again, if necessary.

1/2 cup diced ham
1/2 cup diced Genoa salami
1/2 cup diced pepperoni
1/4 cup sliced red onion
1/2 cup pearl mozzarella
1/2 cups marinated mushrooms
1/4 cup diced red peppers
Parsley
Pinch of crushed red pepper
Salt and fresh ground black pepper
Olive oil

In a mixting bowl,combine the first 7 ingredient. Season with ground black pepper, to taste. Add the parsley. Drizzle with olive oil.