Shrimp Spread

1 packet Good Seasons Italian Dressing

1 can shrimp, drained

8 oz. cream cheese

Artichoke Dip

1 box frozen cream spinach

1/2 cup sour cream

1/2 cup mayo

1 cup grated parmesan cheese

1/2 jar marinated artichoke, drained and cut up bite size

cloves garlic minced

Omi’s Oatmeal Cookies

2 sticks butter, unsalted

3/4 c brown sugar

1/2 c white sugar

2 eggs

1 1/2 tsp vanilla extract, pure

1 1/2 c flour

1 tsp. baking soda

1 1/2 tsp. cinnamon

good pinch of nutmeg

1/2 tsp. salt

3 cups old fashioned oats

1/2 c raisins

1/2 c dried cranberries

1/2 c dates chopped

1/2 c chopped pecans

1-2 tbsp Chia seeds


Firehouse Chili

1 1/2 lbs. ground turkey

1 large vidalia onion

1 clove garlic

4 cans stewed tomatoes

2 cans red kidney beans

2 cans green beans

1 large carrot

oregano, rosemary, sea salt, pepper, Louisiana Pure Hot Sauce

*This is the recipe from the Berwick Fire Department, given by Bill Coolbagh, Chief.




Pasta with Broccoli Rabe and Sausage

1 box Campanelle Pasta,( or Orecchiette or Ziti)

1/2 lb. sweet Italian sausage

1/2 lb. hot Italian sausage

1/3 c. Extra Virgin Olive Oil, good quality

6 cloves garlic, thinly sliced

2   15 oz. cans crushed tomatoes

1 small can tomato paste (1/4 cup)

1/2 cup dry red wine , good quality, cabernet

Kosher salt, ground black pepper

1  lb. pasta, Campanelle, or orecchiette or ziti

2 bunches broccoli rabe (2 lb.)

1 cup freshly grated Parmegianno Reggiano  cheese, good quality

1 cup reserved pasta water

***Watch my episode for other variations to this recipe list