Garlic Butter

• In a bowl, add softened butter, garlic and mix until full incorporated. Set aside.

Meatballs

• In a bowl, add all the ingredients listed under “Mini Meatballs,” except for the olive oil. Mix thoroughly until full combined.
• Grab a teaspoon of the meat mixture and roll in between your hands until it forms a smooth ball. I used a teaspoon scooper that made the job even easier.
• Continue to do this until all the meat is gone. You should get 30-40 mini meatballs.
• Add the mini meatballs to a pan over medium heat with some olive oil and cook until golden brown.
• Once golden, add in your favorite tomato sauce or add in all ingredients listed under “tomato Sauce.” Cook until the meatballs are tender and the sauce has thickened and set aside to cool down. About 15 minutes.
• Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 8 strips from two rolls.
• On one end of the puff pastry, lay down a slice of mozzarella cheese, followed by the cooled mini meatballs and top with another slice of mozzarella cheese.
• Make sure to leave room around the edges.
• Fold over the empty side and using a fork, crimp the edges to seal completely.
• Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
• Brush on garlic butter and top with a sprinkle of parmesan cheese and place in a preheated oven at 425F.
• Bake for 15-16 minutes until cooked through and golden brown.
• Once cooked and fresh out the oven, brush on the garlic butter, another sprinkle of parmesan cheese and dried parsley.
• Enjoy!

Meat Sauce

• In a pan over medium heat add the ground beef and sausage. Season with salt, pepper and cook until browned.
• Next add in chopped onion and garlic.
• Allow to cook until the onion are translucent. Then add in chopped tomatoes and sauté for 3-4 minutes.
• Once the tomatoes start to release their juices add a can of whole tomatoes and a cup of water.
• Stir and season with salt, pepper, dried oregano, dried parsley, dried basil and red pepper flakes.
• Mix until thoroughly combined, cover and allow to cook for 10-12 minutes on medium low heat.
• Cook the ziti pasta according to the package instructions.

Béchamel

• In a pan over medium low heat add butter and flour.
• Whisk and allow to cook until lightly golden.
• Then, create a steady stream of heavy cream and continue to whisk until everything is incorporated.
• Season with salt, pepper and nutmeg.
• Whisk for another minute or two and once the sauce is thick enough to cover the back of a spoon remove from heat.

Assemble

• Add half the meat sauce to the cooked ziti pasta and mix until incorporated.
• Pour half of this mixture into a baking dish, drizzle on the bechamel, 1 cup of shredded mozzarella and more sauce.
• Then, add the remaining pasta on top followed by the rest of the bechamel, sauce and mozzarella cheese.
• Drizzle with olive oil and a sprinkle of dried parsley.
• Place in a preheated oven at 350F uncovered for 25-30 minutes.
• Allow to cook until the cheese is melted and bubbling around the edges.
• Once cooked, let cool for 10-15 minutes and enjoy!

• In a large bowl add every except brown sugar, ketchup, butter beans and scotch bonnet peppers.
• Thoroughly mix and allow to marinate 24 hours minimum up to 48 hours.
• Once marinated, remove from fridge and allow to come to room temperature.
• In a large bottom pan over medium heat add 2 tbsp olive oil and 3 tbsp brown sure.
• Stir constantly until the sugar and oil mix and start to caramelize into a light brown color.
• Remove all marinade from the meat and sear in batches on all sides if possible.
• Add all browned meat pieces back to the pot with the entirety of the marinade and 1 cup of water.
• Allow to cook over low heat for 1.5 -2 hours. Once meat is fork tender transfer to a dish.
• Skim excess oil from sauce. Add 2 cans butter beans, ketchup and scotch bonnets. Allow to come to a boil and reduce and thicken slightly.
• Once reduced add oxtail back to pot and bring back to a slight boil being careful not to burst the scotch bonnets. This could lead to a really spicy final.
• Serve immediately. Enjoy!

Strawberry Crunch

• In a small bowl add in the strawberry jello mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
• In another small bowl add in the vanilla pudding mix, 4 tbsp unsalted butter and 1/4 cup of flour. Mix thoroughly until fully combined.
• Spread out both mixtures on a parchment line baking sheet. Making sure to press it each down firmly while keeping them mostly separated.
• Bake at 350f for 7-8 minutes or until edges start to bubble.
• Refrigerate for 2 hours or until firm and completely cooled.
• Once cooled, break into pieces and blend until full incorporated.
• Place in freezer until ready to use.

Rice Krispie Treat Assembly

• In a large sauce pan over medium heat, melt 8 tbsp of butter.
• Once butter is melted, add 5 cups of mini marshmallows. Mix constantly until fully combined.
• Then, add vanilla extract. Mix until combined and remove from heat.
• Add in 6 cups of rice krispies cereal and 1 cup of mini marshmallows. Mix throughly.
• Then, add in 1 cup of the strawberry crunch and mix to incorporate.
• Transfer to a baking dish lined with parchment paper. Spread out evenly pressing down just enough to form. This step is very important and will lead to crispy and gooey treats!
• In a small microwave safe bowl, add 1/2 cup marshmallows fluff. Microwave in 5 second intervals until smooth. Drizzle over rice krispie treats and sprinkle 1/4 cup of the strawberry crunch. Let cool and enjoy!

• In a bowl or sheet pan, add 3-4 lbs of pork but or shoulder cut into 2 inch pieces.
• Season both sides with salt and pepper.
• Working in batches, cook each piece over medium high heat with olive oil until both sides are golden brown.
• Transfer the browned meat to the instant pot.
• In the same pan, add the sliced onions and sautee for 2-3 mins or until slightly caramelized.
• Once cooked, transfer to the instant pot with the browned meat.
• To the instant pot you'll add: orange juice, lime juice, chicken broth, oregano, cumin, garlic powder and adobo seasoning. Stir to combine and add in 2 bay leaves.
  1/2 cup orange juice, 1/2 cup lime juice, 1/4 cup chicken broth, 1 tbs oregano, 1 tbs cumin, 1/2 tbs garlic powder, 1 tsp adobo seasoning, 2 bay leaves
• Lock lid, close vent and set to pressure cook high. Cook for 45 minutes. You can release pressure naturally or do a quick release. If doing a quick release please use caution the steam is very hot and powerful.

Making the Sandwich

• In a pan over medium heat, add some olive oil and a cup of the cooked meat. Sautee for 2-3 minutes.
• Next, sautee the deli ham. Add to top of the cooked meat followed by 2 slices of american cheese and muenster cheese.
• Then, add some juice from the pork to the pan. Cover and allow cheese to melt.
• Slice the hoagie roll in half and add mayo and mustard.
• Once cheese is melted, add cooked meat and ham to the hoagie roll.

Optional but Highly Recommended

• To that same pan, add 2 tbs of unsalted butter. Add the sandwich and cook on both sides until you get a nice golden crust about 2-3 minutes per side.