WHAT YOU NEED: 5 Tbsp. butter (divided) 1 Tbsp. olive oil 8 ounces white mushrooms, sliced (I use the stems also) 1 garlic clove, minced 6 ounces fresh spinach (I remove the stems) 12 ounces pasta (use what you like, but make it short pasta) 3 tablespoons flour 3 cups whole milk 1/8 teaspoon nutmeg 1 large egg 2 cups shredded cheddar cheese 2 cups shredded gruyere cheese ¼ cup grated parmesan cheese 1 cup panko breadcrumbs salt and pepper (make sure and salt your pasta water until it tastes like the sea) ...yes, that much! slat & pepper to taste (for all other ingredients)   LET’S COOK! Melt 1 tablespoon butter in large skillet with 1 Tbsp. olive oil. Add mushrooms and cook about 7-9 minutes or until all the water has gone out of them and they are starting to get those yummy, crispy browned edges. Stir in spinach and garlic. Cook just until spinach is wilted and all the water has evaporated, about 3-4 minutes. Add salt and pepper to taste. Cook your choice of short pasta according to package directions. Don;t forget to SALT your pasta water). Drain and then toss with the mushroom mixture. Set aside. (At this point you can get out a small frying pan and add 1 Tbsp. of butter and the panko and toast them until browned. Not burnt… just golden. Set aside.)   In a large saucepan, melt 3 tablespoons of butter. Add the flour and cook while stirring for 2-3 minutes. Now, slowly pour in the milk, whisking as you add it. It will thicken slightly and that is what you want- about 4-6 minutes. (Don’t stop whisking or you might burn the bottom of the saucepan). Stir in the nutmeg. Temper your eggs: What does that mean? You’ll add 1/4 cup of the hot milk mixture slowly while you whisk the entire time, to the egg to combine. Then stir that egg mixture back into your milk mixture. Stir in all three cheeses into milk sauce, and let it melt in. Toss your pasta into the cheese sauce and stir until all the pasta is well coated with all the cheesy goodness.  Garnish with browned panko breadcrumbs. If this isn’t comfort food, I don’t know what is! You’re going to love it!

This dish will blow you away! It’s sweet, just a little (or a lot) spicy and you make it in one pan! I love to cook, but I have a small kitchen, and hate to clean up after eating, so a one pan meal that tastes gourmet is something I can get behind! Here’s how to make it! 1.5 to 2 pounds of shrimp, cleaned, peeled, de-veined. I leave the tail on, but that’s just my preference. 2 Tbsp. canola oil (you can also use vegetable oil) 2 garlic cloves, minced 1 medium onion, sliced thin 1 can water chestnuts (you know, for some crunch) 1 head of baby bok choy (you can use big bok choy, but then use only four leaves or so) sliced thin 1 small red bell pepper (or green if you prefer) A handful of pea pods 3 Tbsp. (or  a little more- depending on how spicy you like it) Thai Green Curry Paste 14 oz. can coconut milk ½ cup chicken stock 1 Tbsp. fish sauce (don’t leave this out. I know you may want to, but don’t…trust me) 1.5 Tbsp. brown sugar 3 chopped green onions or some Thai basil (for garnish)   Here’s where you can also get creative. I’ve added lots of different vegetables to this dish. Some good options are broccoli, bamboo shoots, sprouts, carrots… Get your oil into a large pan. In go the onions, bok choy, peppers, pea pods (and/or whatever other veg you decide on), when they start to get softened add the garlic (because you don’t want that to burn). Let that go for a minute or two then add the green curry paste and let it get fragrant (about 1 minute), add the coconut milk, brown sugar, fish sauce and chicken stock, stir to incorporate and let simmer for about 10 minutes. It should be green. If it’s not, you probably didn’t add enough green curry paste. Once it’s all bubbly and has simmered and smells really good, turn up the heat to medium high to high and throw the shrimp in. The shrimp won’t take long to cook at all…just until they turn pink…about 2-3 minutes. Garnish with green onions or Thai basil. Serve over rice. Mmmmm…agnificent!!!

You'll probably have everything you need for this no cook, sweet heat BBQ sauce! It's a little sweet, a little tangy with a hint of spice, and it's awesome! You may never buy jarred BBQ sauce again! YOU WILL NEED:

• 1 cups ketchup
•  1/4 cup apple cider vinegar
•  1/2 teaspoon fresh lemon juice
•  2 tablespoons Worcestershire sauce
•  1/8 cup brown sugar
• 1/4 cup honey
•  1 tablespoon Dijon mustard
•  1/2 teaspoon garlic power
•  1/2 teaspoon paprika
•  1/2 teaspoon black pepper
•  1/2 teaspoon ground red pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cayenne pepper (optional, for a little kick)

  PREPARE: Combine all ingredients in a bowl and whisk to combine. And, it's ready to serve! If you'd like to intensify the flavors further, put it all in a saucepan and simmer it for about 20 minutes on medium-low heat.

I make the cannoli cream, which is really simple, and put it between two vanilla wafers. This recipe is not only delicious, but it makes a lot, and it’s always a hit! AND, it’s a NO BAKE dessert!

This mojo is easy to make, and delicious to taste! Cook it in your slow cooker pork, chicken, or even use it as a mopping sauce for your ribs! Citrusy, garlicky, and just the right amount of heat to make this sauce so exciting! 

Perhaps one of the best things you will ever eat- these chicken kofta meatballs are delicious! Herbaceous, soft on the inside and crispy on the outside and full of flavor!

If you're looking to make a boozy, chocolatey treat, these Rum Balls are just the thing to fill that craving! They are scrumptious...and boozy! And, the best part- no baking!

These cookies are a flavor explosion! Thin cookies with sweet white chocolate, crunchy pistachios and tangy cranberries are the perfect combo of ingredients for one awesome holiday cookie! But, don't take my word for it...give them a try! 

I absolutely LOVE these festive cookies! Buttery shortbread, the tang of the raspberry jam and the crunch of the turbinado cookie makes it the perfect holiday treat! Everyone is going to go crazy for these cookies!

This is one of my favorite cheese spreads, ever! Pimento cheese is creamy, tangy and great on anything from sandwiches, to burgers to chips and crackers!