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Three Cheese Pesto Spinach Flatbread Pizza
Grilled Melon and Prosciutto Pasta Salad
Lemon-Blueberry Cheesecake Parfaits
Shrimp Cocktail Pacifico
Drunken Chile con Carne Tacos
Fresh Tortellini with Asparagus, Peas and Mint
Moroccan Chicken Burger with Mint Yogurt Sauce
Crispy Baked Buffalo Cauliflower
Nick Stellino’s Grandma’s Braicole
Herb Marinated Chicken Skewers with Harissa
Pork Tenderloin with Tequila Hot Pepper Glaze & Grilled Peaches
Walnut and Ricotta Pesto
Spinach and Mushroom Ravioli
Easy Lobster Paella
Mustard Roasted Chicken
Beet and Goat Cheese Arugula Salad
Chicken, Mushroom, and Sage Casserole
Breakfast Souffle
Ultimate Ginger Cookie
Chard and Parmesan Stuffed Zucchini with Baked Ricotta
Italian Potato Pie
Reverse-Sear Beef Tenderloin Caprese
Thai-Style Sirloin Steak with Red Curry Sauce and Spicy Carrot Salad
Rice Bowl with Chicken and Spiced Chickpeas
Chicken Marsala with Pancetta Cream Sauce
Capellini with Shrimp and Creamy Tomato Sauce
Philly Cheesesteak Stuffed Portobello Mushrooms
Strawberry Pistachio Frozen Yogurt
Skillet Gnocchi with Chard and White Beans
Maple Mustard chicken and Pea Kale Salad
No Churn Fresh Lemon Ice Cream
Moroccan Grilled Chicken Sandwich

Orzo and Roasted Vegetables
Spinach and Artichoke Stuffed Peppers
Grilled Sausage with Summer Squash
White Pizza with Shaved Vegetables
Juicy Lucy with Cauliflower Nuggets
Korean Grilled Pork
Creamy Spring Pasta
Apple Pear Cranberry Breakfast Crisp
Eggplant Timbale
Hot and Sour Soup
Wild Mushroom Tart
Spiced Turkey Meatballs and Chickpea Salad
Ravioli with Creamy Walnut Sauce
Cheddar Swirl Breakfast Buns
Brazil Nut Bread
Baked Ranchero Eggs
Roasted Greek Chicken with Potatoes
Fish with Bacon, Citrus, Red onion and Wilted Spinach
Chipotle Chicken with Halloumi and Grilled Romaine Salad
Creamy Cavatelli Pasta with Braised Pork, Shishito Peppers & Basil
Red Wine Braised Pork
Pappardelle with Chicken Ragu Fennel and Peas
White Bean Caprese Salad
Moroccan Meatballs

Store bought chocolate pie crust

8 oz of cream cheese

3/4 c of honey

16 oz of peanut butter

8 oz of whipped topping- I use Tru Whip- no corn syrup

melted chocolate

With the paddle attachment cream together cream cheese and honey, add in peanut butter until just combined. Fold in whipped topping. I put about 1/4 of the container in and mix in. Then fold in the rest. Pour into crust and top with melted chocolate.