Strawberry Pretzel Salad: This weekend, do you need to bring a dish to pass? This strawberry pretzel salad, made beforehand, is sure to disappear fast from any potluck.
Citrus Cranberry Pie: Make this lovely lattice-topped cranberry pie to highlight an abundance of fall cranberries. The slightly tart flavor is complemented by a dollop of orange cream.
Lemon-Batter Fish: This recipe is one of my husband's favorites. This is a great option for a local meal because there is a lot of fishing in our area.
BBQ Brats: Brats are a food group in Wisconsin! We're constantly trying out different recipes for them. This recipe is a hit at every barbecue or tailgate, regardless of the season, and it's really simple.
Angel Food Christmas Candy: My father was the one who first motivated me to attempt manufacturing this sweet. It was something he remembered from his boyhood.
Cider Doughnuts: On this 1,250-acre farm, we often eat a short breakfast before heading out. That's why I usually have some of these fluffy, juicy doughnuts on hand.
Northwoods Wild Rice Salad: This is my adaptation of an old-fashioned German slaw from Minnesota that is served well at church potlucks. The acidic sauerkraut and nutty wild rice go together like clockwork.
Ham & Jack Pudgy Pie: These melty, toasty sandwiches have a spicy kick from the pepper jack cheese.