This classic spread makes for a yummy snack or scrumptious appetizer. From the January/February 2021 Our Ohio magazine.
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Preheat the oven to 400 degrees. Line a 9 x 13 glass baking pan with parchment paper and spray with olive oil cooking spray. Combine the oil, rosemary, 1 tsp. salt and pepper. Set aside. In a large bowl, whisk…
This main dish is a fun way to present both ground beef and broccoli to the pickiest eater in your family.
This tried and true appetizer classic adds a great protein component to any balanced meal.
Combine all of the ingredients in a stockpot. Simmer for three to four hours. Puree or cook down extra salsa and allow it to cool completely before freezing to preserve freshness. Make sure some space is left in containers or…
Change the seasoning to create a variety of cracker flavors.
Forget the fondue pot. This fondue bakes right in the pumpkin. It practically screams “take me to Thanksgiving!”
Peel cucumbers, cut into quarters and remove seeds. Dice. Put them in a colander and cover with a clean dish towel and place something heavy on it to help remove water. Let stand for 30 minutes. Drain well and try…
Serve with Ruffwing Farms’ signature and most popular cheese, Tuemma, a soft-ripened pasteurized sheep’s milk cheese made fresh weekly.
Spice up your holiday table with a new take on deviled eggs. These eggs are heavy on the flavor with just a tiny kick of heat.