Smoked Pork Butt
Low and slow is the best way to go when cooking pork butt, and it happens perfectly in a smoker. This has very little hands-on time, but you will need to plan for a long cook time. The fantastic thing is the meat freezes very well so you can make it ahead of time and have it ready to go. —James Schend, Pleasane Prairie, Wisconsin
Huckleberry Bear Claws
Beware: Bear claws may lead to bear hugs! My family can't get enough of these quick, easy pastries made from...
Rock N Rye Pork Roast Sandwiches
Detroit's Faygo Rock & Rye soda (or pop, as we call it in Michigan) gives these pork roast sandwiches such...
Buckeye Doughnut Holes
Ohioans LOVE their buckeyes! They are in just about every candy shop and on every homemade sweets tray. I've taken...
Shrimp Puff Pastry Triangles
Shrimp de Jonghe was invented in Chicago. It is usually baked and served in a casserole dish, but my version...
Michigan Cherry Japanese-Style Cheesecake
Michigan is known for its amazing cherries, especially the tart ones, so we have plenty of opportunities to find new...
Cherry Chip Waffles with Cherry Syrup
While on a recent trip to Door County, Wisconsin, for a family reunion, I created this yummy recipe using some...
Bratwurst and Chicken Kabobs
I made these lively chicken kabobs as a thank-you gift while visiting my relatives in Norway They loved eating them...
Wisconsin Butter Burgers
It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of...
Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and...
