This recipe results in pandemonium with the kids asking for twelve helpings off the bat. Making a spare pan of tuna noodle casserole has become a necessity in our household.
Most people think of a garden during the summer and early fall, but even with Wisconsin’s short growing season, you can enjoy the garden tasties beyond this window, but you need to plan in spring!
Warm sunny days and nights just below freezing means syruping season in Wisconsin. You may not think of lemonade when snow is still on the ground, but our family does! Nothing is more delicious out in the woods than lemonade made with maple syrup, except maybe Grandma’s cookies accompanying them!
Nothing spells summer like S-T-R-A-W-B-E-R-R-I-E-S. This strawberry rhubarb crisp turned my daughter from being repulsed by strawberries to asking for thirds!
I’ve shared a couple of unique pancake recipes, but this one takes the cake - this is our family’s favorite! And perfect with some Wisconsin maple syrup.
Sharing a memorable dessert that makes a great seasonal cake - parsnip cake! With six cups of veggies and less than two cups of sugar - I call it a “healthy” dessert to justify an extra piece!
Every couple of days we carve a pumpkin, enjoy it for a night or two then transform it into pumpkin oatmeal, soup, or - my favorite - pumpkin pancakes.
Fall has arrived and along with the hues of red, orange, and yellow adorning the trees, that means soup season. And how better to kick off soup season than with a mix of garden fresh veggies!
With the stretch of hot weather, I’ve recently discovered a delicious, sugar-free and even healthy version of this summertime favorite - yes banana ice cream!
I don’t know anyone that passes up ice cream. But with a homemade ice cream maker, I can make a small batch that I don’t need to feel committed to eating an entire gallon.
With the support of my husband, I am attempting a top ten finish at North America’s most prestigious ultra marathon, the Western States 100. But just getting to the start line will be half the battle.
It’s taken nearly a decade, countless hours of design and building, weeks of saving milk jugs, and wheelbarrows of neighbors’ apples, but we have finally have our own fresh apple cider. Yum!
It all began with homemade pickles. Now my family has canned everything from beet greens to venison to grape jelly. Last year we canned 337 quarts of food. Now my husband won’t even touch a store-bought pickle, unless you count him pulling it out of a restaurant burger - homemade is that good.
