Change the seasoning to create a variety of cracker flavors.
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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.
Ever have a little leftover pasta sauce you need to use?
Create culinary delights with Lake Erie Walleye Small bites with big crunch, Lake Erie walleye filets are the perfect choice for this recipe. Use regular breadcrumbs if you want, but panko crumbs deliver a light, flaky texture and capture the…
With a touch of maple sweetness, the bite of bitters and brightness of citrus, this drink is a great twist on the traditional Old Fashioned cocktail.
The traditional taste of tzatziki, a refreshing staple on Greek tables, comes through in this slimmed down version that uses cottage cheese. Mezze are small dishes served as appetizers…made even better with a glass of white wine.
This spin on the classic mimosa is a perfectly refreshing way to begin a morning brunch and especially local when you use Watershed Distillery’s Gin from Columbus.