• 2 cups shredded mozzarella-parmesan cheese blend
• 16 oz. frozen chopped spinach, thawed
• 1 (14 oz.) can small artichoke hearts, drained and chopped
• 2 large cloves garlic, minced
• 2 (8 oz.) package regular cream cheese to room temp
• 2/3 cup light sour cream
• 1/3 cup light mayonnaise
• 1/2 teaspoon kosher salt

Directions:

1. Preheat oven to 400 degrees F.
2. In a Medium sauce pan mix sour cream, cream cheese, spinach, Mayonnaise, mozzarella and artichoke hearts until mixed together on low heat. Add garlic salt, pepper.
3. Pour into a casserole dish and top with remaining extra cheese.
4. Bake for 25-30 minutes, or until cheese is golden and dip is bubbly. Serve hot with crackers, toasted bread or pita chips.

• Salt and pepper to taste
• 1 TBSP of garlic
• 1 TBSP of Crushed Red Pepper
• Vegetable Oil
• 1Lb Macaroni/past of choice
• 1 quart whole milk
• 1 Stick of butter
• 12 oz of sharp cheddar
• ½ cup of smoked Gouda
• ½ cup of parmesan cheese
• 1 sleeve of crushed Ritz/comparable crackers

Directions:

1. Preheat the oven to 375 degrees F.
2. Place oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 7 minutes Drain well.
3. Place macaroni back in pan it was cooked in add the rest of ingredients and stir on low heat until all cheese is melted and mixed in.
4. Pour into a 9X11 Baking dish and sprinkle Crumbled Ritz on top.
5. Bake for 20 minutes, or until the sauce is bubbly and the macaroni is browned on the top

• 3 tablespoons chili powder
• 3 tablespoons light brown sugar
• 3 TBSP of Franks Red Hot
• 1 (3-pound) pork shoulder (or butt)
• Kosher salt and freshly cracked black pepper
• 5 cloves garlic, minced or grated
• 2 Cups of Sweet Baby Rays BBQ Sauce
• 1/2 12oz Dark Beer

Directions:

1. Combine the BBQ Sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker or Baking Dish. Stir to combine and distribute the spices evenly.
2. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 7 to 9 hours or on high 3 to 5 hours.
3. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred  using 2 forks.
4. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking.
5. You can store the pork in its sauce for up to 3 days