Recipes

This orangey french toast bake recipe is the perfect easy holiday breakfast! A splash of Blue Moon Belgian-Style Wheat Ale gives a pleasant citrus kick.

In today’s fast-paced world, meal prepping has become a game-changer for busy individuals looking to eat healthy and save time. Whether you’re a seasoned meal prepper or just starting out, this blog is your ultimate guide to mastering the art of meal prep.

To simplify your holiday feast, we’ve curated a selection of dishes that harmoniously blend flavors and textures. Feel free to tailor the menu to suit your guests' dietary needs and personal tastes, ensuring everyone can partake in the joyous occasion.

Everyone's Irish on St. Patrick’s Day! For many people of Irish descent, and even those that aren't, it wouldn’t be St. Patrick’s Day without raising a frothy pint of Irish beer. Join us on a culinary journey that also captures the spirit of the holiday through traditional Irish fare, modern twists on classic dishes, and sweet treats. Soak in the festive atmosphere, and let the magic of the Emerald Isle come to life through a tapestry of delicious flavors and festive creations! Sláinte and happy cooking!

March is here and it’s time for the big tournament! While crafting a flawless bracket might be a formidable challenge, hosting an unforgettable viewing party is sure to be a crowd-pleaser. So invite your friends, stock up on snacks, and get set for a rollercoaster ride of high-stakes college basketball!

INGREDIENTS 1 large round loaf unsliced marble, seeded or seedless rye 16 oz. container sour cream 2 cups mayonnaise ½ lb. corned beef, coarsely chopped 1 tbs. chopped onion 2 tsp.dried parsley 1 ½ tsp. dried dill INSTRUCTIONS Score top of loaf and hollow out, cutting bread that has been removed into bite-size pieces. Place loaf onto a serving platter and surround with the bread pieces. In a large bowl, thoroughly combine sour cream, mayonnaise, corned beef, onion, parsley and dill. Fill the cavity of the bread with the dip.

That’s right, maple season, also often referred to as sugar season, has begun. Sap from maple trees is collected during the tapping season, which is between February and April with March being the prime month for maple production. These are the months when temperatures are above freezing during the day and below freezing at night, making the sap flow. Maple trees should be at least 30+ years old before they are tapped. A 40-year-old sugar maple tree will produce about 10 gallons of sap per season.