Heat oven to 350 degrees. Spread ½ the chips on a baking sheet, drizzle with ½ the oil, top with ½ of the blue cheese. Repeat a second layer on top. Bake for 8 until the cheese has melted.

Heat the hot sauce, butter and lemon juice over low heat. Whisk to incorporate butter. Once heated, add the fresh dill. *Can be done a few days in advance and refrigerated.

Peel and deveined shrimp. Dry with a paper towel. In a small bowl, toss shrimp with the salt, pepper and garlic.

Heat a non-stick skillet over medium heat. Once the pan is heated, spray with Pam. Add the shrimp in a single layer. Cook on one side for 3 minutes. Flip the shrimp and cook on the other side for 2 minutes. Reduce the heat to low. Add the sauce to the pan of shrimp, tossing to coat shrimp in hot sauce.

Heat the oil to 145 degrees. Remove from heat and let rest for 10 minutes. Add the herbs and allow to infuse for a couple hours. Pizza Oil is good for 30 days, unrefrigerated.

Note: I used leftover pizza infused olive oil to make a sauce less pizza. It was delicious! Or, drizzle on bread and top with Parmesan. Broil, for toasted pizza bread.

Skewer tomato, 1 leaf parsley, 1 slice pepperoni, 1 cube mozzarella, 1 slice pepperoni, 1 leaf parsley, 1 olive. Repeat on each skewer. Drizzle with pizza oil.

You can substitute fresh cherry size mozzarella balls for the regular chunked mozzarella.

In a 2-3 quart saucepan, melt butter over medium low heat. Add flour and whisk until smooth. Let bubble for 5 minutes (don’t allow to brown). Slowly add the beer, whisking constantly to avoid clumps. Add mustard, Worcestershire, garlic, salt, pepper, cayenne and parsley.

Slowly add the cheese, stirring to incorporate as it melts. Serve warm. Or refrigerate for up to 7 days. If you are preparing ahead of time, you may want to add a little water or beer if the dip becomes too thick.

Heat the pretzels according to the package’s direction. Serve dip with pretzels, broccoli and cauliflower.