Nonna K.

4 Everything bagels, toasted and chopped 6 large eggs 2 cups milk 4 oz. Monterey Jack cheese, shredded  4 slices cooked bacon,  finely chopped  4 green onions, sliced, plus one for garnishing  Heat oven to 350 degrees. Arrange bagels in a 2-2 1/2 Quart dish. In large bowl, whisk together the eggs, milk, cheese, bacon and chives.  Add 1/2 tsp salt and 1/4 tsp. Black pepper, mix.  Pour the egg mixture over the bagels, pressing down, as needed to submerge.  Cover and Put in the refrigerator for at least one hour, but can be left overnight. Preheat oven to 350 degrees, uncover the dish and when oven hit, bake for 45 to 55 minutes, until eggs set. Remove from, let cool for 10 minutes and garnish with the green onions.

1 lb. dry spaghetti 2 Tbs. Extra Virgin Olive Oil 6 Oz. Pancetta or a slab of bacon, cubed 4 Garlic Cloves, finely chopped. 3 Large Eggs 1 Cup Parmigiana cheese, grated Freshly Grounded Black Pepper. Cook the pasta 8-10 Minutes, drain, reserving one cup of the water for the sauce. Separately, heat the olive oil, over a medium flame, add the bacon and cook until crisp, then add the garlic and cook until the garlic is tender.  Set aside. Separately, mix the eggs with the parmigiana cheese, adding some of the reserve water to it to thin it out. Add the cooked spaghetti to the bacon and garlic mixture, tossing really well, until all spaghettis are covered with the oil.  Then add the egg mixture to the pat with the spaghetti/bacon mixture.  This must be done while still hot.  Mixing it really well so the heat of the spaghetti cooks the egg. Do Not do this last step over the burner, or you will get scrambled eggs instead of a carbonara sauce!!! Serve with additional Parmigi

- 4 lbs russet potatoes, washed, peeled and cut in quarters -  4 tbsp butter - 1/2 cup whole milk - 8 oz. Sour Cream - 2 cups shredded cheddar Cheese Warm oven to 400 Degrees. In a large saucepan, boiled the potatoes until cooked.  Once ready, transfer to a large bowl. Add the butter, milk, sour cream and 1 cup of the cheddar cheese to the cooked potatoes. Used a hand blender until fully blended. Spray a glass dish with oil, transfer the mashed potatoes, add 1 cup of cheddar cheese.  Cover with aluminum paper. Bake at 400 degrees for 25-30 minutes.  Serve with the chives on top.

1/4 cup pure ancho chili powder 2 Tsp. Chipotle Chili Powder 3 Tsp. Salt 2 Tsp. Mexican Oregano 1/2 Tsp. Cumin 1/2 Tsp. Allspice 4-5 Lbs. Bone in Pork Shoulder 4 large Garlic Cloves, sliced 1 large White Onion, thinly sliced 2 small navel oranges, trimmed ends and cut into eights. 1/2 cup of beer. Combine all spices together, to make the dry rub.  Pat dry the pork, trimming all excess fat. Make small incisions on both sides of the pork and insert the slivers of garlic into them. Sprinkle the dry rub all over the pork, let it marinate for up to 2 days ahead of cooking. Once the pork has been marinated, put in the middle of the crock pot, arrange the onions and the oranges around the pork.  Add the beer and cook on low for about 8-10 hours, until the meat falls off the bone. Discard the onions and oranges.