Directions:
Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the gruyere, cheddar, Bellisari's Blue Cheese, Honey & Shallot Spread, 1 teaspoon salt, pepper, and nutmeg. Add the cooked pasta and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 

Directions:
Melt butter and toss pecans in a bowl with butter. Lay on parchment lined sheet tray and bake at 350 degrees for 10 minutes. Let cool. Pour the entire jar of Bellisari’s Saigon Street Sauce over the cooked pecans in a bowl and use a rubber spatula to toss the pecans so they are coated entirely. Lay on the parchment paper sheet tray, separate with a fork and cook for 12-15 minutes. Let cool and serve. Pecans will keep for three days at room temperature if layered between parchment or wax paper in an airtight container.

Directions:
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and Bellisari’s Blue Cheese, Honey and Shallot Spread.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until the shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture. Serve immediately. Enjoy!