RECIPE INGREDIENTS
BBQ Sauce
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red chili powder
1 cup Bama Apple Butter
1 cup Spicy BBQ sauce (Salt Lick or Stubb's)

OTHER INGREDIENTS
1 tablespoon rib rub
1 rack pork spareribs or baby back ribs

Serves 2 (Two Half Racks)

RECIPE DIRECTIONS
In a large mixing bowl, mix all the bbq sauce ingredients above and put in refrigerator.

Line a glass baking dish with foil and place your rack of ribs inside. Sprinkle rib rub over entire rack of ribs and let sit in refrigerator for 30 minutes to tenderize.

Pour bbq sauce mixture over the entire rack of ribs and make sure the ribs are curving upwards with only the ends touching the foil. Cover the entire dish with foil.

Preheat oven to 300F and slow cook for up to 5 hours. Remove foil the last 15 minutes to allow sauce to thicken.

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RECIPE INGREDIENTS
1/4 teaspoon olive oil
1 large red onion, thinly sliced
1/4 tablespoon maple syrup or light brown sugar
1/4 tablespoon balsamic vinegar
1 teaspoon dried basil
2 hot italian sausage links
1/2 cup pepperoni
1 cup italian arrabiata tomato sauce
pizza dough, rolled into 18" to 19" round as needed
1/2 cup shredded fontina
1/2 cup crumbled goat cheese
1/2 cup shredded romano
1/2 cup shredded mozzarella
1/4 teaspoon toasted fennel seeds
1/4 teaspoon crushed red pepper

Serves 2

RECIPE DIRECTIONS
In a large nonstick saute pan, heat olive oil over medium heat. Saute onion stirring frequently, for about 10 minutes, until carmelized to golden brown. Stir in maple syrup, vinegar and dried basil; set aside.

Cook italian sausage in a saute pan until golden brown and slice into two halves lengthwise. Cut sausage into 1/4" strips at an angle.

Roll out pizza dough and spread the arrabiata tomato sauce over the dough, leaving a 1/2" border. Arrange cheese blend on top; top with onions, sausage strips and pepperoni. Sprinkle with toasted fennel seeds and crushed red pepper.

Preheat oven to 475F with pizza stone. Bake for 12 to 14 minutes until crust is crisp.

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RECIPE INGREDIENTS
3 sweet italian sausage links
4 cups rigatoni pasta
2 cloves garlic
2 tbsp of parmesan cheese
1 large jar of your favorite italian tomato sauce
Pinch Italian parsley
1/2 tbsp of salt
1/4 tbsp crushed black pepper
3 basil leaves
2 tbsp extra virgin olive oil
5 cups water

Serves 4

RECIPE DIRECTIONS
Cut casing from italian sausage and discard. Sear diced garlic on medium-high in the extra virgin olive oil until golden brown. Sear the sausage on medium in the extra virgin olive oil until golden brown. Season with salt and pepper.

Heat tomato sauce on medium-low for 15 minutes in a saucepan. Add italian sausage, garlic and fresh chopped basil to the tomato sauce mixture. Boil rigatoni pasta for 10 minutes and strain. Pour tomato mixture on top of the pasta and shred parmesan cheese on top for flavor.

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RECIPE INGREDIENTS
2 packs of chicken tenders (20 tenders)
3 slices of provolone cheese
4 garlic cloves (sliced thin)
10 slices of prosciutto ham
Pinch Italian parsley
1 tbsp of sea salt
1/2 tbsp crushed black pepper
20 wooden skewers
4 sprigs of rosemary
4 sprigs of basil
4 sprigs of thyme
4 sprigs of dill
1/4 cup of herb infused white wine vinegar

Serves 4

RECIPE DIRECTIONS
Toss chicken in vinegar, parsley, salt and pepper. Roll chicken, garlic, cheese and a fresh herb sprig with the prosciutto ham and place on skewer.

Cover baking dish with extra virgin olive oil. Bake in the oven at 425 °F for 16 minutes, flipping half way through.

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RECIPE INGREDIENTS
2 finger rolls or a french bread loaf
4 oz goat cheese
1 large yellow onion
1 tablespoon extra virgin olive oil
2 tablespoons basil infused olive oil
1 tablespoon milk
Pinch Italian parsley
Pinch sea salt
Pinch crushed black pepper

Serves 4

RECIPE DIRECTIONS
Cut yellow onion in half and peel off outer skin. Place half of the onion into a garlic baker. Drizzle 1 tablespoon extra virgin olive oil over the top of the yellow onion. Add a pinch of sea salt and a pinch of crushed black pepper. Place garlic baker in the oven at 350 °F for 60 minutes. Check after 30 minutes and stir onion to reduce the edges from burning.

Cut the finger rolls into thin slices and brush with basil infused olive oil. Bake in the oven at 350 °F for 5 minutes or until golden brown.

Place 4 oz of goat cheese into a small mixing bowl. Add 1 tablespoon of milk and mix until the goat cheese has a creamy and smooth texture.

To prepare the appetizers, spoon out quarter-sized portions of the goat cheese mixture onto the toast points. Add a small piece of the caramelized sweet yellow onions on top of the goat cheese. Dust with fresh Italian parsley.

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