This easy and fun to make dessert will be welcome by anyone who loves the classic combination of peanut butter and chocolate.
A tried and true family favorite any night of the week.
Cozy up to this warm, comfort dessert on a cold winter’s night. It also can be topped with ice cream. From the November/December 2020 Our Ohio magazine.
Is there anything better than short ribs that take their time becoming tender and delicious on an early autumn day?
Remove chipotle peppers from can (keeping sauce), discard as many seeds as possible, and chop peppers. In medium bowl combine all ingredients, including chopped peppers and adobo sauce. Place flank steak in zipclose bag and pour marinade over steak. Close…
Preheat oven to 400 degrees. With a sharp knife, remove the stem end of the acorn squash. Stand the squash upright on the now flat end and cut the squash in half. Remove seeds from both halves. Lay half squash…
Beat cream cheese, brown sugar and vanilla. Fold in topping; add apples and pecans. Serve chilled. Submitted by Mary Alice Schacherbauer, Plain City
Chicken Brine Place all ingredients in a ziplock bag with two cups ice, seal bag and place bag in a bowl in case it leaks. Keep chicken in the brine at least two hours, or it can remain in the…
In a medium bowl combine olive oil, beer, soy sauce, garlic, ginger and brown sugar. Pour mixture into a large ziplock bag. Immerse salmon into the mixture in the bag, seal and let marinate at room temperature for 15 minutes….
The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.