From their kitchen to yours - check out the wives' favorite recipes featured on the show!

Brunch Bake

Courtesy of The Cooking Mom

3 1/2 cups garlic croutons
4 cups shredded sharp cheddar cheese, divided
1 pound bulk breakfast sausage, cooked and crumbled
1/2 teaspoon dry mustard
4 eggs
3 1/4 cups milk, divided
1 can (10.75 ounces) cream of mushroom soup
1 bag (32 ounces) country style shredded frozen hash browns, thawed
1 teaspoon paprika (optional)

Place croutons in the bottom of a 9 x 13 inch baking dish that has been sprayed with cooking spray. Sprinkle 1 cup of the cheese over croutons. Next, spoon the sausage over the cheese. In a large bowl whisk together eggs, mustard and 2 1/4 cups milk. Pour egg mixture over sausage. Cover and refrigerate overnight. The next morning, whisk together soup and 1 cup of milk. Uncover your baking dish and spoon the soup mixture over the top. Next, sprinkle on the hash browns. Top with remaining 3 cups cheese and paprika. Bake loosely covered with foil in a preheated 350 degree oven for 50 to 60 minutes. Uncover and bake for another 15 to 20 minutes until eggs are set and cheese is bubbly. Wait 5 to 10 minutes before cutting into squares and serving.

Streusel Bundt Coffee Cake

Courtesy of The Cooking Mom

1 box (15 ounces) yellow cake mix
2 boxes (3.4 ounces each) vanilla instant pudding mix
4 eggs
1 cup vegetable oil
1 cup water
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1 tablespoon cinnamon
1/4 cup butter
1/2 cup chopped pecans or walnuts (optional)
1/4 cup powdered sugar

Preheat oven to 350 degrees. Use a mixer and beat together first 5 ingredients for a couple minutes until smooth. Spoon half of the cake batter into a greased and floured bundt pan.

In another bowl use a pastry blender or fork to make streusel by mixing brown sugar, flour, cinnamon, and butter until crumbly. Stir in nuts if using. Sprinkle about 1/2 cup of the streusel mixture on top of cake batter. Use a knife to swirl the sugar mixture into the batter. Spoon remaining cake mixture on top of sugar mixture and top with remaining streusel. Bake in a preheated 350 oven for 45 to 60 minutes or until a toothpick inserted comes out clean. Let cool a bit and then invert on to a plate. Dust with powdered sugar.

Ham and Cheese Palmier


1 sheet puff pastry

2 tbsp dijon mustard

1 cup grated Gruyere cheese

4oz thinly sliced black forest ham


Place the pastry on your cutting board. Using an offset spatula, spread mustard on the whole surface of the pastry. Then arrange hame to cover the top with a single layer. Sprinkle evenly with Gruyere. Fold the longest two edges into the middle, to create a seam down the center. Fold in half lengthwise down the center seam. Slice crosswise into 1/4" thick pieces. Place cut side up on a parchment lined cookie sheet, leaving 3" space between pieces. Bake at 425 for 12 minutes or until golden brown.

Southern Comfort Cream Cheese Sweet Potato Pie


8oz softened cream cheese

2 cups roasted, fully cooked sweet potatoes

1 cup granulated sugar

1 large egg, slightly beaten

2 large egg yolks, slightly beaten

6 oz evaporated milk

2 tsp vanilla extract

2 tsp ground cinnamon

1/4 tsp ground ginger

2 tsp pumpkin spice

2 tbsp southern comfort (or favorite rum/whiskey)



Pre-heat oven to 400 degrees. Wrap the sweet the sweet potatoes in aluminum foil and roast for about 1 ½ hours or until nice and soft. Check them after the first hour. Set aside. Preheat the oven to 350 degrees F. Press 1 piece of pre-made pie dough down into a (9-inch) glass pie pan and press down along the bottom and all sides then pinch and crimp the edges together to make a unique pattern. Put the pie shell back into the freezer for 15 minutes to firm up. Make little slices at the bottle to keep the crust from rising. Brush withIn a medium pot place sweet potatoes in water and bring to a boil. For a sweeter pie at 2 tablespoons to the water. Reduce down to a simmer and cook until nice and tender (about 40 minutes). Hint-make sure potatoes are complete done in order to puree. Remove from pot and allow cooling. When cooled peel the skin from potatoes and set aside.


In a large mixing bowl, beat the cream cheese and Southern Comfort with a kitchen aid using a paddle or hand mixer until nice and creamy. Add the sweet potato puree and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, evaporated milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Remember if the pie looks like it’s almost done remove it from the oven and allow it to finish carryover cook. Place the pie on a wire rack and cool to room temperature.

Smoked Pheasant Pastry with Basil Pesto Cream Sauce


3-4 lb pheasant, duck, or turkey smoked and shredded

Dried Basil

1 cup shredded smoked pepper jack cheese

8 4x4in pastry sheets

1 egg

1 tbsp water


2 cups Chardonnay

3 tbsp Brandy (optional-can use favorite liquor)

3 cloves garlic, diced

2 medium shallots, diced

½ cup or 1 tube basil pesto sauce

2 cups heavy whipping cream

2-3 tsp Cajun seasoning

1/2 lemon, squeezed

1/2 cup fresh basil

1/2 cup red bell peppers, diced and dehydrated




Using a medium skillet on medium high, add in a little butter the add shallots and cook for about 1 minute. Add in the garlic and brandy than flambé (light on fire). Add the wine and reduce by half. Add the heavy whipping cream and continue cooking for 4-5 minutes. Add the lemon juice and the basil pesto. Cook the sauce until it thickens like a smooth Alfredo sauce (about another 5 minutes).

Note: If the sauce is too thick, thin it out with a little wine. If it’s too thin, continue cooking or thicken with corn starch.


Roll out your pastry sheets and cut them in an even square, about 4x4 in. In a small bowl, lightly toss the bird and cheese mixture. Place directly in the middle of each square. Fold the square pastry from corner to corner forming a pyramid like shape. Pinch all sides to make sure you have  a tight seal all around. Combine water and egg to make egg wash. Brush with egg wash. See directions on recipe for the pastry. Bake at 375 for 12-15 minutes or until golden brown.

Simple Deep Eddys Cocktail


1.5oz Deep Eddy’s Grapefruit or Lemon Vodka

1oz of simple syrup

La Croix cerise limon

Pom juice



Combine vodka and simple syrup in a shaker. Shake. Top with La Croix cerise limon, a splash of Pom (or your favorite juice) and a lime wedge. Stir.

Favorite Margarita


1oz lime

.5oz agave nectar

.5oz orange caracao (Cointreau or Grand Mariner)

1.75oz blaco tequila (or mescal)


Combine all ingredients in shaker. Shake and pour into martini or high ball glass

Snickerdoodle Apple Cobbler


7 cups peeled, medium-sliced Granny Smith apples (3 to 4 large or 6 to 7 small)

3/4 cup packed brown sugar

1/2 tsp ground cinnamon

1 tsp vanilla


1 tsp granulated sugar

1/4 tsp ground cinnamon

1/2 package Pillsbury Ready to Bake refrigerated sugar cookies


Preheat oven to 375. Spray 9 1/2-inch deep-dish pie plate with cooking spray. In large bowl, combine apples, brown sugar, ground cinnamon, and vanilla. Stir and make sure all of the apple slices are coated. Pour evenly into pie plate. In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Dip top of each cookie into sugar-cinnamon mixture; arrange on top of apple mixture. Bake 50-55 minutes or until topping is golden brown. Cool slightly before serving. Enjoy!

Butternut Squash Soup


1 large butternut squash

2 carrots

3 stalks of celery

1 large onion

5 cloves of garlic

6 sage leaves

6 sprigs of thyme

1 sprig of rosemary

1/4 tsp cayenne red pepper powder

Salt and pepper to taste

2 tbsp olive oil

3 1/2 cups vegetable stock


Preheat oven to 350F. Peel, pit, and chop the butternut squash into 1 inch square. Add to a large roasting pan. Chop the carrots, celery, and onions in big chunks and add to the pan. Peel the garlic and add cloves whole. Add the herbs, red pepper, salt and pepper. Add olive oil and toss to coat. Roast for 1 hour.

Once vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes.


Sparkling Grapefruit Rosemary Cocktail


Simple Syrup (makes 1/2 cup)

1/2 cup granulated sugar

1 cup water

1 teaspoon rosemary leaves

Cocktail  (makes 2 serving, can be doubled or tripled)

Handful of peeled grapefruit (about 1 tbsp)

Sprig of Rosemary

2 ounces vodka

1/4 cup freshly squeezed grapefruit juice

3-4 ice cubes

2 oz simple rosemary syrup, more to taste

1 cup sparkling water


Simple Syrup

In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat and reduce to a simmer. Simmer for about 10-15 minutes or until syrup reduces to 1/2 cup. Remove from heat and stir in the rosemary. Let steep in syrup for at least 20 minutes, or until cool. Strain syrup through a fine mesh strainer to remove rosemary leaves.

Stir in refrigerated air-tight container or up to a week


In a tall glass, ad the grapefruit and rosemary sprig. Muddle gently to break up the grapefruit. Add the vodka, grapefruit juice, ice, and simple rosemary syrup to taste. Enjoy immediately!

Note: For a mocktail, simply omit the vodka and add a few more tablespoons of the grapefruit juice. 

Left-Over Thanksgiving Panini


1/3  cup Thanksgiving Turkey

3 tbsp. Cranberry sauce

2 tbsp. Mayonnaise

1/3 cup stuffing

2 slices swiss cheese

2 slices Breadsmith Rosemary Garlic Ciabatta

2 tbsp Breadsmith Garlic Butter


Spread Mayonnaise on one slice of bread and cranberry sauce on the other. On one slice carefully layer the turkey, cheese, and stuffing. Unite the two slices of bread to make a sandwich. Using Breadsmith Garlic Butter, butter the top of the sandwich. Place the sandwich, butter side down, on to a panini maker, grill pan, or skillet. Spread the remaining butter on the other side of the sandwich. Grill the sandwich on medium low heat until both sides are crispy and the cheese is melted. Slice in half and enjoy!

Cheesy Bacon Dip


1 Breadsmith Sourdough Round

8 oz Cream Cheese

1 cup Sour Cream

2 cups Shredded Cheddar

2 teaspoons Worcetershire sauce

1 cup of bacon, cooked and crumbled

1/2 cup chopped green onions

Assorted Breadsmith 4oz Rolls


Preheat the oven to 325. Cut the top fourth of the Breadsmith Sourdough Round off. Hollow out the bread leaving 1 inch around the inside. Slice the bread that was pulled out into cubes and save for dipping. In a large bowl, combine cream cheese, cheddar cheese, Worcestershire sauce, bacon, and onions. Fill the inside of the hollowed-out bread with the cream cheese mixture. Put the top back on, wrap in foil, and put in oven for one hour. Unwrap and serve hot. Breadsmith rolls can be halved and sliced for an assortment of breads for dipping.

Baked Cranberry Orange Oatmeal


2 cups quick cooking oats

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

2 cups milk

1 cup water

1/2 cup orange juice

Zest from one orange

2 tbsp butter, melted

1 tsp vanilla extract

1 cup fresh or 3/4 cup dried cranberries

1/4 to 1/2 cup walnuts, chopped (optional)


Preheat oven to 350 degrees. Lightly coat an 8x8 inch baking dish or small casserole dish with non stick cooking spray. In a large bowl, combine the oats, brown sugar, cinnamon, and salt. Stir in the milk, water, orange juice, orange zest, butter, and vanilla until all combined. Fold in cranberries. Pour into prepared pan. Bake 30 to 35 minutes of until a knife inserted near the center comes out clean. You can serve with extra brown sugar, nuts, a few extra cranberries, and milk on top if you'd like.

Sun Dried Tomato-Basil Chicken

(Serves 4)


3 large chicken breasts, cut into one-inch pieces

Olive Oil

Salt and Pepper

3 Tbs butter

4 Tbs flour

1 small onion, finely diced

4 cloves garlic, sliced thin

2 1/2 cup chicken broth, hot

1/2 cup sun dried tomatoes, chopped

1/2 cup basil, chopped

1 cup whipping cream

Rice, pasta, couscous, farro or quinoa


Season chicken pieces with salt and pepper. In a large skillet coated with a little olive oil, sauté the chicken until lightly browned and cooked through. Remove from pan onto a plate. Add the butter to the pan and melt over medium heat. Add the onion and garlic and cook until onion is translucent. Sprinkle in the flour, stir and cook 1 more minute. 

Slowly whisk in the chicken broth and stir until thickened, 3-4 minutes. Stir in the cream, sun dried tomatoes and basil and stir until combined. Season with salt and pepper to taste. Add the chicken back in the pan and stir to combine. Serve over desired starch.

Nutella Hot Chocolate with Banana Grilled Cheese

(Serves 2-4)


1/2 cup Nutella

1/4 cup chocolate chips

1 tsp cornstarch

Pinch salt

2 1/2 cups milk


In a saucepan, combine the Nutella, chocolate chips, cornstarch and salt. Place over medium heat, bring to a simmer, stirring constantly. Allow the mixture to come to a full boil for 30 seconds, stirring constantly. Pour into mugs.

Ingredients (sandwich)-

8 slices brioche bread

1/2 cup marscapone or cream cheese

1/4 cup Nutella

2 bananas, sliced thin

Softened butter


Evenly spread the mascarpone and Nutella evenly on 4 pieces of bread. Top with slices of banana and top with the other slice of bread. Butter each side of bread and cook in a non-stick pan until golden. Serve with hot chocolate for dunking. 



6 boneless skinless chicken thighs- 2-3 oz. each

4 oz. flour

4 oz. cornstarch

4 oz. buttermilk

1 cup vegetable oil (for frying)

salt and pepper

6oz fresh pineapple


1 oz. gochujang paste

1 oz. red wine vinegar

1 oz. soy sauce

1/2 oz. honey

1 tsp. cilantro

1 tsp. minced red onion

6 hawaiin rolls


Remove all excess fat from the chicken thighs, gently press down on the thigh in order to flatten it for even cook time. Soak the chicken in buttermilk for 2-3 hours. 

Place all ingredients for the sauce in a blender and pulse until incorporated, set aside. Remove all the skin from the pineapple and slice into 1 inch rings, place on chargrill and caramelize each side. Julienne the pineapple and set aside. In a medium fryign pan, heat the oil to 350 degrees. Dredge the chicken in the flour, corn starch and salt and pepper. Fry the chicken for 2-3 minutes on each side until an internal temperature of 165 degrees is reached. Brush the sauce on both sides of the bun and place the chicken on the bun, top with grilled pineapple and serve.

1919 Brussel Sprouts with Slab Bacon and Sherry Cream


3 cups brussel sprouts

1 oz. olive oil

4 oz. slab bacon

2.5 oz. sherry wine

4 oz. heavy cream

2 tbsp. sharp white cheddar

1 tsp. minced chives



In a large sautee pan on medium, heat olive oil and add slab bacon stirring occasionally to render the fat. Add brussel sprouts and stir until they are golden brown. Deglaze the pan with the sherry and then add the cream. Spoon onto the plate and garnish with white cheddar and minced chives


Morning Glory Muffins

Courtesy of


2 cups old-fashioned oats

¼ cup almond meal

2 Tbsp. flax seed meal/ground flax seed

2 tsp. baking soda2 tsp. cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

¾ tsp. coarse salt

3 large eggs

½ cup dark brown sugar

6 oz. nonfat Greek yogurt

2 tsp. vanilla extract

2 Tbsp. canola oil

2 cups carrots, finely shredded

1 medium granny smith apple, skin on, finely shredded

½ cup raisins

½ cup shredded or grated unsweetened coconut

½ cup chopped walnuts


Preheat oven to 375 degrees. Prepare 12-cup muffin tin with muffin tin liners coated with cooking spray. In the bowl of a stand mixer and using the paddle attachment, combine oats, almond meal, flax seed, baking soda, cinnamon, ginger, nutmeg and salt. In a separate mixing bowl, whisk together eggs, brown sugar, yogurt, vanilla extract and canola oil. Fold in carrots, apple, raisins and ¼ cup coconut. Turn the stand mixer on low and slowly add the wet ingredients to the dry. Mix until just combined (do not over mix). Scoop a heaping ¼ cup of muffin mix into each liner. Top each with remaining coconut and chopped walnuts. Bake for 20-22 minutes, until toothpick inserted into the center comes out clean. Allow to cool on a wire rack.

Savory Cauliflower Waffles + Fried Eggs

Courtesy of



2 cups cauliflower crumbles

4 large eggs

¼ cup almond, oat or whole wheat flour

1 tsp. baking powder

½ tsp. coarse salt

¼ tsp. ground black pepper

¼ tsp. onion powder

¼ tsp. garlic powder

¼ cup sharp cheddar cheese

Fried Eggs + Garnish

4 large eggs

Coarse salt, ground black pepper and crushed red pepper flakes, to taste

2 Tbsp. flat-leaf Italian parsley, green onion or chives, chopped


Place cauliflower crumbles, eggs, flour, baking powder, salt, pepper, onion powder and garlic powder into a bowl and whisk until combined. Fold in cheddar cheese. Heat a Belgian waffle maker to medium heat. Coat with cooking spray. Scoop ¼ to ⅓ cup batter and spread on the bottom of the waffle maker. Close lid and cook 4-6 minutes, until waffle is browned and cooked through. Remove and repeat with remaining batter, coating with cooking spray between each waffle.

In the meantime, coat a medium frying pan with cooking spray and heat to medium. Crack 4 large eggs into the pan once it's hot and season with salt, black pepper and red pepper flakes. Allow to cook for a few seconds, then turn heat down to medium-low. Allow to cook until egg white is almost set, then put a lid on the pan and turn to low. Cook just until top of the white is set, but yolk is completely uncooked. Top waffles with fried eggs and parsley, green onion or chives.

Strawberry White Chocolate Chip Cookies

Courtesy of Amy Hanten


1 box Strawberry Supreme Cake Mix

1 teaspoon baking powder

2 eggs

1/3 cup vegetable oil

1/2 teaspoon pure vanilla extract

1 cup white chocolate chips


Preheat oven to 350F. Line two large baking sheets with parchment paper and set aside. In a large bowl, combine cake mix and baking powder. In a separate smaller bowl, whisk together eggs, oil, and vanilla by hand. Whisk until well combined.

Pour egg mixture into bowl with cake mix and stir with a spoon until a dough forms. Be sure to fully combine. Mix in the white chocolate chips. Using a small ice cream scoop, drop rounded balls of the dough onto your baking sheet. These cookies flatten out quite a bit, so make sure the balls are taller than they are wide, and give them quite a bit of space between each cookie.

Bake for 10 minutes. Do not let them brown in the oven. They will appear slightly undercooked, but that is a good thing. They will firm up and flatten as they cool. When you take them out, you can add a couple more white chocolate chips to the top to make them look pretty (this is a little food blogger trick!). Allow to cool for at least 10 minutes. Enjoy!

Visit Amy's website for more:

Pumpkin Hummus Appetizer 

Courtesy of Jyll Everman 

Serves 8-10


2 cans chickpeas, drained and rinsed

1 can pumpkin purée

2 tbs lemon juice

1 garlic clove

3 Tbs tahini

1/4 cup extra virgin olive oil (plus extra for garnish)

1/2 tsp cinnamon

Pinch nutmeg

Pinch allspice

1/2 tsp chili powder

1/2 tsp cayenne pepper

Pita Chips


Combine everything but the pita chips in a food processor and process until smooth. Salt and pepper to taste. Pour into a serving bowl and make a little "bowl" in the middle of the dip. Pour in a Tbs of extra virgin olive oil, then sprinkle a little cinnamon over the top for garnish. Serve with pita chips.

Tuscan Gnocchi Soup 

Courtesy of Jyll Everman 

Serves 4-6 


1 lb ground Italian sausage, ground

2 shallots, diced

4 cups chicken broth

12 oz jarred roasted red bell peppers, diced

1 bunch kale, chopped (stems off)

1 lb gnocchi (pre-packaged in pasta aisle of grocery store)

1/2 cup heavy cream or half and half

Salt and pepper

Fresh Parmesan (garnish)


In a Dutch oven or stock pot, cook the sausage and shallots until cooked through. Drain the grease, then add in the chicken broth and roasted red bell peppers. Bring to a simmer, then add the kale and gnocchi. Continue to cook until gnocchi is soft, about 5 minutes. Stir in the heavy cream. Pour into bowls and top with fresh Parmesan cheese. 

Brat Cabobs

Courtesy of Amy Hanten 

1/2 cup soy sauce
6 ounces frozen apple juice concentrate, thawed
2 tablespoons Dijon mustard
1 red pepper, cut into 2″ pieces
1 green pepper, cut into 2″ pieces
1 yellow or orange pepper, cut into 2″ pieces
1 red onion, cut into wedges
6 fresh brats
1 bottle (12 ounces) beer
1 cup water
Skewers (if they’re wooden, make sure to soak ’em in water for a few hours!)
Mustard for dipping (optional)

Whisk together soy sauce, apple juice concentrate, and mustard. Pour half of the sauce over the peppers and onions and let marinate for an hour. Set aside the rest of the sauce. Place brats in large pan. Add water and beer and simmer for about 10 minutes. Remove from pan and let cool slightly. Slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers with marinated vegetables. Brush the kabobs with that reserved marinade and grill until veggies are tender and brats are golden brown, turning and basting frequently with the reserved marinade. Serve with your favorite mustard on the side for dipping.

Visit Amy's website for more:

Green and Gold Layered Bean Dip

Courtesy of Amy Hanten 


1 can (16 ounces) refried beans
1 teaspoon garlic powder
2 cups sour cream
1 1/2 to 2 cups thick and chunky green salsa
3 to 4 cups shredded lettuce
1 1/2 to 2 cups shredded cheddar, Monterey Jack or Mexican blend cheese
3 to 4 scallions, chopped
2 to 4 fresh jalapeno peppers, chopped or sliced (optional)

Mix the beans with garlic powder. Spread on the bottom of a pie plate or small casserole dish. Next spread sour cream over beans. Top with green salsa, shredded lettuce, cheese, scallions and jalapeno pepper. Refrigerate until ready to serve. Serve with tortilla chips.

You can also make mini dips in clear plastic cups or small canning jars. That way everyone gets their own and can double dip all they like! For parties you can double or triple this recipe to make lots of individual dip cups or one large casserole dish to feed a crowd.

Also visit Amy's Website: 

Magic Cookie Bars

Courtesy of Monica Goode

Makes 24-36 bars.


1/2 cup margerine or butter
1 1/2 cups graham crackers crumbs
1 (14-ounce) can condensed milk (NOT evaporated milk)
1 (6-ounce) package semi-sweet chocolate chips
1 (3 1/2-ounce) can flaked coconut (1 1/3 cups)
1 cup chopped nuts


Preheat oven to 350 degrees (325 for glass dish). In 13x9-inch baking pan, melt margerine in oven. Sprinkle crumbs over margerine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down. Bake 25-30 minutes or until lighly browned. Cool. Chill if desired. Cut into bars. Store loosly covered at room tempuature.

Brett's Cornbread Stuffing

Courtesy of Brett Goode


2 pkgs white cornbread mix
16oz. pkg herb stuffing mix
2 cans cream of chicken soup
1 medium onion
1 light beer
1 1/2 cups chopped celery
6 eggs (2 for cornbread)
1 stick of butter


  1. Make cornbread, cool, crumble, stir in the rest of the ingredients besides 1 stick of butter and beer
  2. Dot the top with 1 stick of butter and 1/2 can of beer
  3. Cook on low in crock pot for 4-5 hours
  4. Pour in the rest of the beer and stir
  5. Let cook for 30 more minutes
  6. If it needs to sit longer, add butter, beer to taste
  7. ENJOY!

Sweet Corn Gratin

Cafe Benelux Culinary Director, Wil Borgstrom

Serves 4


16 oz fresh cooked shucked sweet corn
4 oz small diced red bell pepper
2 tbsp. freshly chopped Italian parsley
3 oz small diced pablano  pepper
3 oz diced scallion
6 oz heavy cream
2 eggs
3 tbsp. sugar
1 tbsp kosher salt
3 tbsp. Cajun spice, Paul Prudhomme’s brand is best
4 oz butter


Method: heat butter in large sauté pan. Add peppers, scallions and briefly saute for 1 minute.

Season with salt, sugar and Cajun spice.  Sauté mixing in seasonings.  Add sweet corn and parsley

Sauté for 1 minute.  Add heavy cream and simmer for 2 minutes allowing the cream to reduce. Remove from heat and allow to cool. Whisk in eggs quickly so they don’t cook. Place into an oven proof dish and bake in a pre-heated 350 degree oven for 15 to 20 minutes.( all ovens are slightly different adjust accordingly. Removed and serve.   

Lagered Meatballs

Cafe Benelux Culinary Director, Wil Borgstrom

Makes 16 - 2 oz. meatballs (COOKED WEIGHT)


1lb Italian sausage
2lbs lean hamburger meat
2 oz small diced carrots
2 oz small diced onion
2 oz small diced celery
2 oz small diced red bell pepper
2 oz scallion
2 tbsp. Aleppo chili flake or sub crushed red chilis
2 tbsp. ground black pepper
1oz minced garlic 
2 tbsp. minced Italian parsley
3 tbsp. kosher salt
4 eggs
6 oz bread crumbs;
Nonstick spray

In a large mixing bowl combine Italian sausage and lean ground beef, mix until combined.

Add bread crumbs and eggs mix well. Combine rest of ingredient’s in stages until mix is well combined. Form into uniform meatballs. Place onto a cookie sheet sprayed with nonstick spray. Evenly space meatballs to insure even cooking. Place into a 350 degree oven for 12-15 minutes. Remove when done.

Lager Maple Sauce:

12 oz lager
6 oz pure Wisconsin maple syrup
1 oz minced fresh garlic
3 tbsp. Dijon mustard

Place all in sauce pan and allow to reduce in ½. Arrange meatballs attractively pour sauce over and serve.

Minted Cranberry Nectarine Sea Breeze

Cafe Benelux Culinary Director, Wil Borgstrom


2 mint leaves
1 oz sliced nectarines
1 oz cranberry relish
2 oz grey goose vodka
1 each long rosemary sprig
3 oz tonic
3 oz cranberry juice  


Place cranberry relish, mint and nectarines in bottom of glass add ice. Pour vodka. Pour in tonic. Top with cranberry juice stir quickly add rosemary sprig. Serve. 

Blood Orange and Pomegranate Fizz 

Cafe Benelux Culinary Director, Wil Borgstrom


Zest from ¼  lime
1 tbsp. pomegranate seeds
2 oz grey goose vodka 
3 oz Pom  brand pomegranate juice
2 oz soda
1 lime wedge

Place ice in glass add vodka, add lime zest and pomegranate seeds. Pour pomegranate juice in stir to combine. Garnish with lime wedge. Serve.

Apple Walnut Brie

Courtesy of Amy Hantan



8 oz. brie round
3 tablespoons butter
1 apple, peeled and diced
1/2 cup walnuts, coarsely chopped
1/3 cup honey
Assorted crackers and or sliced French bread


Take brie out of the refrigerator at least 30 minutes before serving and put on a large serving plate. Melt the butter in non-stick skillet over medium heat. Add apples a cook a couple minutes. Add the walnuts and honey and cook another 2 minutes or until just start to get soft. Pour apple walnut mixture over the brie round and serve with the bread or crackers.

Cranberry Crostini

Courtesy of Amy Hantan


1 French baguette, cut into 1/2 inch slices
1/4 cup of olive oil
1 round of brie cheese, sliced into pieces
1 to 1 1/2 cups of cranberry chutney or cranberry sauce
1/4 cup fresh chopped Italian parsley


Preheat oven to 350 degrees. Brush a little olive oil on the top of each slice of baguette and place onto a large baking sheet. Bake 5 to 10 or until they are a light golden brown. Spread each with piece of toasted bread with some of my homemade Cranberry Chutney or Cranberry Sauce. Top each piece with a slice of brie. Return to the oven and bake another few minutes until brie is melted. Serve right away with chopped parsley on top.

Amy’s Heavenly Holiday Bites

Courtesy of Amy Hantan


1 bag (12 ounces) Rolos, unwrapped
1 bag (10 ounces) small pretzels
Holiday M & M’s




Preheat oven to 250 degrees. Lay pretzels out on the cookie sheet and place a Rolo on the top of each pretzel. Bake for about 4 to 5 minutes until candy starts to melt. Remove from oven and immediately press an M & M on top of the Rolo to flatten it. Let cool before eating.

Turkey Frittata

Courtesy of Dory Johnson


1 tablespoon olive oil

1/2 onion, chopped

4 slices bacon, chopped

1/2 red or green bell pepper, chopped

1 cup boiled potatoes, chopped

1/2 cup leftover cooked chopped turkey

6 eggs, lightly beaten

1/4 cup cream

Salt and pepper

2 tablespoons chopped parsley, basil or cilantro

1/2 cup grated cheddar, Monterey jack or mozzarella

Donald Driver's Sweet Potato Casserole


3 large sweet potatoes
1 cup of sugar
1/2 stick of sweet butter
3 eggs
1 tsp of Pure vanilla extract
1 cup of chopped pecans
1 cup of light brown sugar
1/3 cup of flour
3 tbsp sweet butter - softened
  1. Preheat oven to 350 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
  2. Mix the eggs and vanilla extract with sweet potatoes, transfer to a 9"x13" casserole pan. Mix then spread the remaining ingredients on top and bake for 30min. Enjoy!

Sweet Potato Stacks

Courtesy of Emily Nelson


1 1/2 lbs skinny sweet potatoes, peeled and thinly sliced
2 tsp chopped fresh thyme, divided
1 cup (4 oz) freshly shredded mozzarella cheese, divided
2/3 cup heavy cream
1 garlic clove, pressed or minced
1/2 to 3/4 tsp salt
1/4 tsp ground pepper
Garnish: fresh thyme
  1. Preheat oven to 375 degrees.  Layer half of the sweet potatoes evenly in a lightly greased 12 cup muffin tin.  Evenly sprinkle with 1 1/2 tsp thyme and 1/2 cup of cheese throughout the cups.  Top with remaining sweet potatoes (potatoes will come slightly above the rim of the cup).
  2. In a glass measuring cup or microwave safe bowl, combine cream, garlic, salt, pepper and remaining thyme.  Microwave on high for 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp per cup).
  3. Bake at 375, covered with aluminum foil for 30 minutes.  Uncover and sprinkle with remaining 1/2 cup cheese.  Bake for 5 to 7 minutes more or until cheese is melted and slightly golden.
  4. Let stand 5 minutes.  Run a sharp knife around the rim of each cup and lift potato stacks from cups using a spoon or thin spatula.  Transfer to a serving platter and garnish with fresh thyme.

Cranberry Salad

Courtesy of Emily Nelson


2 (3 oz) packages cherry flavored jello mix
1 (16 oz) can whole cranberry sauce
1 (20 oz) can crushed pineapple
1 (8 oz) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise


  1. Drain crushed pineapple and save 1/4 cup of the juice.  Dissolve gelatin in 2 cups hot water.  Stir in cranberries and crushed pineapple.  Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.
  2. In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans.  Spread mixture over chilled gelatin.  Place in refrigerator for 10 minutes.  Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

Meatball Sub Cupcakes

Courtesy of Angela Horkan with the Wisconsin Beef Council

Makes 12 cupcakes


  1 can refrigerated crescent dinner rolls
  4 ounces cream cheese, softened
  3/4 teaspoon Italian seasoning
  1 cup shredded mozzarella
  12 (1oz) Italian style frozen meatballs
  1-1/4 cups marinara
  1. Preheat oven to 375 degrees F. Spray 12 regular size muffin cups with cooking spray. Set aside.

  2. Remove dough from can; press seams to seal and press into an 8 x 13 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.

  3. Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons marinara. Sprinkle with remaining mozzarella cheese.

  4. Bake 15 to 18 minutes, or until golden brown.

Cook's Tip: There is no need to precook or thaw the frozen meatballs before baking. They will cook along with the crescent rolls.  

Morning Mojo Meatballs

Courtesy of Angela Horkan with the Wisconsin Beef Council

Makes 24 mini meatballs


4 leftover whole grain pancakes (plain or blueberry)
1 pound lean ground beef
1 (2.5 ounce) packet bacon pieces 
1 egg
1/4 cup lite maple syrup


  1. Preheat oven to 375 degrees F. If you do not have leftover pancakes, prepare pancakes as package recommends. 
  2. Cut pancakes into small cubes. Blueberry pancakes taste great in this recipe.
  3. In a bowl, combine ground beef, bacon pieces, egg and syrup. Mix together gently, but thoroughly.  Next, add pancake pieces and combine. 
  4. Form into small balls and place in a greased mini muffin tin. Bake for 22-25 minutes.  Enjoy! 

French Apple Cake

Courtesy of Rith Wilson


1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 stick butter, room temp.
2/3 c. granulated sugar (and a little extra to sprinkle on top)
2 large eggs
1 tsp. vanilla extract
3 Tbsp. spiced rum (I used Captain Morgan)
4 large apples (2 go into the cake, 2 are for the top), peeled


  1. Preheat the oven to 350 degrees. Generously grease the bottom and sides of a 9″ springform pan. A springform is best, but you can use a 9″ round cake pan if you don’t have a springform.
  2. Cut 2 of the apples (peeled and cored) into cubes, about 1/2″ cubes. Set aside.
  3. Slice 2 apples (peeled and cored) into very thin slices. Set aside.
  4. In a small mixing bowl, combine the flour, baking powder, and salt. Whisk together.
  5. In a medium/large mixing bowl, cream the butter and sugar together using an electric mixer. Add the eggs on at a time, beat well after each addition. Add the vanilla and the rum. Mix well.
  6. Slowly add the flour mixture to the creamed mixture. Mix on low speed, just until evenly combined. Add the cubed apple pieces, and fold in using a rubber spatula.
  7. Spread contents into the greased pan. Lay the apple slices into a pretty pattern on top. Add an even and generous sprinkling of sugar to the top to finish.
  8. Bake for approximately 40 minutes. Allow to cool, and remove from the pan (if you have a springform), and serve.

Yield: 6-8 servings

Killer Chili

Courtesy of Ruth Wilson


1 lb. ground Italian sausage (If you are from Upper Michigan, use Becco’s)
4 (14.5 oz.) cans petite diced tomatoes, unseasoned
1 can (15 oz.)kidney beans, drained
1 can (15 oz.) white beans, drained
1 medium/large onion, finely chopped
3 Tbsp. minced garlic
4 tsp. salt
3/4 tsp. black pepper
1 tsp. chili powder
1 1/2 tsp. cayenne pepper
2 Tbsp. dried basil leaves
1 tsp. dried rosemary leaves
1/2 tsp. dried thyme
1/2 tsp. paprika
shredded cheddar cheese (optional for topping only)

**This recipe will make a thick chili with a decent kick. If you want a mild chili, you should cut the Cayenne in half or omit completely.**


  1. In a large pot (8qt. or larger), gently brown the Italian sausage and chop into small bits.
  2. Add each ingredient, one at a time (except the shredded cheddar), stirring gently after each addition. Over medium heat, stir until at a low boil and everything is evenly combined. Turn the heat down to low.
  3. Simmer the mixture on low heat, covered, for approximately 30-45 minutes, stirring occasionally until desired thickness is reached. Serve hot.


Pumpkin Cupcakes

Courtesy of Amy Hantan


1 box (15 ounces) spice cake mix
1 can (15 ounces) pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 can vanilla frosting or cream cheese frosting (recipe below)
Red and yellow food coloring
Orange sugar or sprinkles
12 pretzel rods

Cream Cheese Frosting Ingredients:

1 block (8 ounces) cream cheese, room temperature
1 stick butter, room temperature
1/2 teaspoon vanilla extract
3 to 4 cups powdered sugar


Preheat oven to 350 degrees. In a large bowl, use a mixer to beat together cake mix, pumpkin, eggs, oil and water Beat on medium speed for 2 minutes. Scoop batter into prepared cups, filling about two-thirds full. Bake for 18 to 22 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cupcakes completely. Use food coloring to dye frosting bright orange. Frost cupcakes. Roll the outside of the cupcake in orange sugar or sprinkles. Break pretzels into pieces. Place a piece of the pretzel in the center of each to look like a stem.

Cream Cheese Frosting Directions:
In a large bowl, use a mixer to beat cream cheese, butter, and vanilla together. Add 3 cups of powdered sugar a little at a time. Beat until smooth. Add more powdered sugar if needed.

Spider Web Taco Dip

Courtesy of Amy Hantan


1 can (15 ounces) refried beans
1 envelope (1 1/4 ounce) taco seasoning
2 tablespoons warm water
2 to 3 cups guacamole
1 cup sour cream
1 to 2 cups shredded Mexican Blend cheese
4 cups shredded Romaine lettuce
1 to 2 cups seeded and diced tomatoes
2 to 4 chopped scallions (optional)
1 small can sliced black olives (optional)
1 plastic spider
A couple large bags of tortilla chips


  1. In a small mixing bowl, stir together the refried beans, taco seasoning and water. Mix well.
  2. On a large square plate or tray spread out the beans in an even circular shape. Leave room around the edges for the lettuce and toppings.
  3. Carefully spread guacamole over the top.
  4. Place sour cream in a quart or gallon size ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles or in octagon shapes. You can either use ziploc bag to pipe on the rest of the sour cream to form web or you can use a knife and run lines lightly through the sour cream circles to make the web shape.
  5. Sprinkle lettuce in a circle around bean dip. Sprinkle cheese, tomatoes, scallions, and olives on top of lettuce.
  6. Place a creepy spider on the web. Serve with tortilla chips for dipping.

So fun for Halloween! Your goblins will gobble it right up!

Pumpkin Cheesecake

Courtesy of Dory Johnson



1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter


3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract                                                                   


Courtesy of Dory Guion


1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices

Tomato Sauce:

1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce
Dash or 2 Worcestershire sauce
Bake at 350 degrees for 1 hour and 20 minutes.

Heirloom Tomato Salad

Executive Chef Mario Giuliani

Serving size: 6


2 lbs assorted heirloom tomatoes, cut into wedges
6 oz crumbled blue cheese
6 nasturtium flowers
Basil pesto (recipe follows)
Basil oil (recipe follows)
Micro basil
Kosher salt
Black pepper


2 oz basil leaves
1 oz grated parmesan
1 oz toasted pine nuts
1 c extra virgin olive oil
  1. Blanch leaves in boiling water for 10 seconds.  Chill in an ice bath.  Pat dry with a towel.  Place leaves, pine nuts and parmesan in a blender.  With machine on low, drizzle in oil.

Basil Oil:

½ c basil leaves
1 c extra virgin olive oil
  1. Blanch basil leaves in boiling water for 10 seconds.  Chill in an ice bath.  Pat dry with a towel.  Place leaves in a blender.  With machine on low drizzle in oil.  Strain the solids and reserve the oil.


  1. Season tomatoes with salt and pepper, and arrange them on salad plates
  2. Sprinkle 1 oz of the cheese on each plate
  3. Place dollops of the pesto on each plate
  4. Drizzle with basil oil
  5. Garnish with the flowers and micro basil

Crab Cakes

Executive Chef Mario Giuliani

Serving size: makes approximately 10 crab cakes


1 lb can special crabmeat
1 lb. can jumbo lump crabmeat
¾ c panko breadcrumbs
1 ¼ c seasoned breadcrumbs
½ c mayo
 4 oz Dijon mustard
1 tsp old bay seasoning
½ each of a red, yellow and green pepper, diced and sauteed
½ bunch of scallion, diced and sauteed
1 whole egg


  1. Preheat oven to 400 degrees.
  2. Mix all ingredients thoroughly in a large mixing bowl.  Form into 5 oz. cakes.
  3. Heat a sauté pan with olive oil.
  4. Place 2-3 cakes in the pan and sear both sides.
  5. Place cakes on a baking sheet and repeat with remaining cakes.
  6. Place crab cakes in oven and heat through for 4-5 minutes, flip once, and cook another 4-5 minutes.
Optional: garnish with saffron aioli and chopped chives

Door County Cherry Bread Pudding French Toast

Serving size: 6


6  Thomas’® Bagels (Choose Between the Following Varieties: Cinnamon Swirl, Plain, Whole Wheat or Honey Wheat) 
2 C  Milk

1½ C  Heavy Cream
¾ C  Brown Sugar
½ C  Maple Syrup
1 tsp  Cinnamon
1 tsp Nutmeg
½ tsp Salt
1 tsp Vanilla
4  Eggs
1½ C  Door County Dried Cherries
¼ C  Butter, Unsalted
  1. Preheat oven to 375° F.
  2. Generously, butter 9 x 9” glass baking dish.
  3. Cut each Thomas’® Plain Bagel half into 6-8 pieces and place in a large mixing bowl.
  4. Combine milk and cream in a medium saucepot and bring to simmer.  Stir in sugar until dissolved and remove from heat.
  5. Add maple syrup, spices, salt, vanilla and reserve.
  6. In a medium bowl, whisk eggs, while slowly adding the milk mixture to temper.
  7. Pour milk mixture over cut Thomas’® Plain Bagels and add dried cherries.  Allow bagels to absorb milk for 10 minutes.
  8. Pour into prepared baking dish, cover with foil and place in center of oven. Bake for about 40 minutes, remove foil and bake for an additional 20 minutes until the custard is set.
  9. Allow bread pudding to cool completely in refrigerator.
  10. Once cool, slice into 1" thick slices.
  11. Butter both sides of the bread pudding slices and place in a large nonstick sauté pan over medium heat.
  12. Griddle for 3-4 minutes per side, until golden brown.  
  13. Serve warm with Door County maple syrup.

Apple Cider Chicken Breasts

Serving size: 4-6


2 cups apple cider
2 to 3 tablespoons butter, divided
4 boneless, skinless chicken breasts, pounded slightly
1/2 cup flour
2 teaspoons garlic salt
Freshly ground black pepper
1 ½ cup chicken stock
1 to 2 apples sliced thin
½ cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons chopped Italian parsley

Heat cider in a saucepan and let simmer for about 10 minutes until it reduces down to about 1 cup. Dredge chicken breasts lightly in flour and season with garlic salt and pepper.  Heat butter in a large skillet and brown chicken breasts for 4 to 5 minutes on each side.  Remove chicken to a plate.  Add chicken stock and reduced apple cider to the skillet and bring to a boil, scraping up any brown bits in the bottom of the pan.   Add apples and cook a few minutes to soften,  Whisk in mustard and heavy cream.  Simmer a minute or two. Add chicken back to the pan to warm and cook through.  Serve chicken with apples and  cream sauce over the top. Garnish with parsley.  Great served with hot cooked rice.

Crab Artichoke Dip

Serving size: 4-6


1 (14-ounce) can artichoke hearts. (Drained and chopped)
1 (10-ounce) spinach (I use package frozen chopped spinach, thawed and well drained)
1 cup lowfat sour cream
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt-free garlic and herb seasoning
1/2 cup grated Parmesan
Choice of cracker or bread
Baby carrots and celery stalks
Ingredients for Crab Cake Mixture:
12 ounces fresh lump crabmeat or canned lump crabmeat
2 tablespoons low-fat sour cream
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (My preference is Old Bay)
1/4 teaspoon dried oregano
Ground black pepper
1/2 teaspoons olive oil
  1. Combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan in a medium or large bowl. Mix well.
  2. Put mixture into a shallow baking dish and top with the remaining parmesan cheese.
  3. Bake 10 to 12 minutes, or until the dip is hot and cheese is golden.
  4. Serve dip with your choice of crackers, bread and vegetables. (On the side)

Grilled Pinapple Shrimp Scewers

Serving size: 8

(2 skewers per person)


64 large shrimp, peeled, tails left on
4 slices of pineapple, cut into 1/2 inch pieces
16 Bamboo Skewers
Olive Oil
Kosher salt
2 small lemons
Thai sweet chili sauce
Fresh cilantro, chopped
4 tablespoons fresh lemon juice
2 tablespoons olive oil
6 tablespoons asian sweet red chili sauce
4 teaspoons minced fresh ginger


  1. Soak the skewers in water for 30 minutes.
  2. Prepare grill.
  3. Slide shrimp and pinnapples onto the skewers, about 4 shrimp to a kebab. Brush with olive oil, then sprinkle with salt and lemon juice for flavor.
  4. Grill the skewers and turn once, until nicely charred. (About 3 minutes.
  5. Brush with chili sauce on both sides and continue to grill for another minute or so, or until the shrimp is golden. (Be careful not to overcook the shrimp.) 
  6. Transfer to a platter and brush with more chili sauce if you like. 
  7. Garnish with cilantro and serve with lemon wedges.


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