Category: Recipes

Egg Nog French Toast

Egg nog is one of those holiday traditions that many of us look forward to as soon as the air turns crisp in autumn. This decadent French toast allows you to extend that tradition to brunch! Whether you’re making breakfast for a crowd, or a cozy morning for two, this French toast will quickly become one of your favorites. –Robin

Egg Nog French Toast


French toast:

  • 1/2 loaf of brioche or other dense bread, but I highly recommend using brioche, sliced into 1" thick slices - about 5 or 6 slices
  • 1 1/4 cup of egg nog
  • 1 to 2 TB rum or bourbon add to your personal preference (optional, but recommended)
  • 2 TB whole milk
  • 3 large eggs
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla exract
  • About 3 TB ghee
  • Whipped cream see below for fresh whipped cream for serving
  • Maple syrup for serving

Fresh whipped cream:

  • 1 cup heavy cream
  • 1/4 tsp vanilla extract
  • 1 tsp powdered sugar


Whipped cream:

  • Using a hand or stand mixer, whip the heavy cream, vanilla, and powdered sugar until stiff peaks form. Set aside until serving time.

French toast:

  • Combine the egg nog, rum or bourbon (if using), milk, eggs, cinnamon, nutmeg, and vanilla extract. Whisk until the eggs and milk are completely combined with the egg nog.
  • In a large skillet or griddle over medium heat, melt about 1 tsp of ghee per toast slice.
  • Dunk the bread slices into the egg nog mixture and allow to soak for 10-15 seconds per side (more or less depending on how you like your toast - though the longer it soaks, the more batter you'll need). Place in the skillet and cook until lightly golden brown on each side - about 2 to 3 minutes per side.
  • Serve topped with maple syrup and fresh whipped cream.

Crispy Baked Capon Wings

Here’s a recipe from producer Holdeman Poultry.

Holdeman Poultry is family owned business. We started raising Capons in early 2012. These chickens are minimally processed with no fillers or additives added.For those of you that are not familiar with Capons here is little info. Capons are a very old tradition. Many old timers will remember raising these on the farm. A capon is raised quite large and is much more tender and juicey than your average chicken. Most people say this is the best chicken they have ever had.

Capon wings are on sale for just $2.20/lb for the holidays. Add them to your cart then try this recipe:



  • 3/4 cup flour
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 3/4 tsp. salt
  • 1/4 tsp. paprika
  • Approximately 5 lbs. wings
  • 1/2 cup butter
  • 1/2 cup hot pepper sauce Louisiana
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper


  • Line a cookie sheet with foil. Grease well. Mix first 5 ingredients well. Dredge wings in flour mixture, place on greased pan, then cover and refrigerate for at least 1 hour. Preheat oven to 425 degrees. Melt butter and mix in the hot pepper sauce, garlic powder, and black pepper. Dip wings in the sauce then place on prepared cookie sheet. Bake for 30 minutes, then turn wings and continue baking for another 30 minutes or until done. Wings should be crispy and delicious!


Recipe: Sunday Pot Roast (Company Optional)

Have you ever had gravy that’s so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy – it’s rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.

Recipe: Sunday Pot Roast (Company Optional)

(Pictured with a round roast from Ebersole Cattle Company) Have you ever had gravy that's so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy - it's rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.


  • 3 to 5 lb beef roast chuck, round, or rump
  • 4 TB ghee
  • 2 yellow onions peeled and halved
  • 8 carrots washed, unpeeled, cut in 1/2" circles
  • 1 cup red wine
  • 2-3 + 1/4 cups beef stock or broth
  • 4 sprigs of fresh rosemary or 1 TB dry
  • 4 springs of fresh thyme or 1 TB dry
  • Salt
  • Ground black pepper
  • Smoked paprika *can be found at Trader Joe's, Penzey's, or online
  • 2 TB corn starch


  • Preheat oven to 275 degrees.
  • Generously sprinkle the roast with the salt, black pepper, and smoked paprika. Set aside.
  • In a heavy Dutch or French oven, melt the ghee over medium-high heat. Add the onions and carrots to the pot and cook until browned on both sides. Remove to a clean plate.
  • Place the roast in the pot and sear on each side for about 3 minutes - don't move it around so that you get a good, brown crust going. Remove to the plate with the vegetables.
  • Pour the wine into the pot and scrape the brown bits off the bottom as the wine boils.
  • Once the pot is deglazed, put the roast back in and place the vegetables on top. Pour in enough beef stock to come at least halfway up the roast. Place the herbs on top.
  • Put the lid on the pot and move to the preheated oven. Roast for 3 1/2 to 4 hours, or until the meat is fork tender.
  • Remove the roast to a plate and keep warm. If using fresh herbs, remove the herb sprigs from the pot and discard. Using an immersion blender, or carefully transferring the cooked vegetables and liquids to a blender, blend until smooth. If the gravy is thinner than you would prefer, mix 2 TB corn starch with 1/4 cup beef stock and pour into the gravy while bringing to a boil over medium-high heat and cooking until desired consistency.


Slice the roast and serve topped with the pan gravy along side roasted or mashed potatoes, vegetables, and of course bread for sopping. Leftovers can be frozen by storing the beef and gravy separately - add a couple of TB of beef stock in with the meat to prevent it from drying out when reheated.


Greek Yogurt Cream Cheese

This can be used under a spicy jelly like Boone County Organic’s Aronia Peach Habanero or Clear Creek Orchard’s Mango Habanero, Raspberry jalapeno or any of their spicy flavors. This is also great as the base for a layered dip with salsa, beans & cheese.



Greek Yogurt Cream Cheese
  • 1.5 to 2 times as much yogurt as the amount of cream cheese required for the recipe.
  1. Line a fine mesh strainer with multiple layers of cheesecloth.
  2. Pour in approximately 1.5 to 2 times as much yogurt as the amount of cream cheese required for the recipe.
  3. Cover and let the whey strain out until it reaches the consistency of cream cheese. This can take up to 24 hours.
  4. Chill and use in most of your recipes requiring cream cheese. This can be used under a spicy jelly like Boone County Organic's Aronia Peach Habanero or Clear Creek Orchard's Mango Habanero, Raspberry jalapeno or any of their spicy flavors. This is also great as the base for a layered dip with salsa, beans & cheese.


No Bake Squash or Pumpkin Cheesecake with Homemade Maple Whipped Cream

No bake squash or pumpkin cheesecake made with homemade Greek yogurt cream cheese can be a very healthy and rewarding dessert to add to your holiday menu. By making your own squash puree & Greek yogurt cream cheese (instructions below), you can drastically cut down calories, increase protein & feel good about the quality of ingredients you are using. I recommend you start by making the cream cheese and squash puree at least the night before.


No Bake Squash or Pumpkin Cheesecake with Homemade Maple Whipped Cream
  • 18 gingersnap cookies or equivalent Graham crackers
  • 3 tablespoons (1½oz) WW Homestead butter, melted
  • 1 cup (8oz/225g) Greek yogurt cream cheese*
  • 2-3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon fresh ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 cups homemade squash/pumpkin puree, chilled*
  • Maple Whipped Cream
  • 1½ cups (12floz) Hanson Dairy cream
  • 1-2 tablespoons maple syrup
  • Maple sugar (garnish)
  1. Directions
  2. In a small bowl combine cookie crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or glasses.
  3. In a separate mixing bowl, beat the cream cheese until fluffy.
  4. Add the honey or maple syrup, vanilla, cinnamon, nutmeg, ginger, cloves and salt and beat for 2 minutes.
  5. Add the squash/pumpkin puree and beat until blended.
  6. Taste for level of sweetness & add more honey or maple syrup if needed. Beat to incorporate.
  7. Divide cheesecake mix between the 6 glasses.
  8. Maple whipped cream
  9. Put a metal mixing bowl and your beaters into the freezer for five minutes to get very cold.
  10. Pour the heavy cream & maple syrup into the mixing bowl.
  11. Beat on whipped (usually highest setting) until the cream begins to form soft peaks and has nearly doubled in size.
  12. Top the cheesecakes with whipped cream.
  13. To garnish, shake maple sugar on top or fresh ground cinnamon or nutmeg.
  14. Chill until ready to serve. May keep refrigerated for up to 48 hours.
  15. How to make squash/pumpkin puree
  16. Use a meaty, rich, full flavored squash such as a Seminole, Red Kuri, Buttercup, Butternut or your favorite variety of pumpkin.
  17. Roast squash. I roast mine whole then cut it open & scoop out the seeds because I'm lazy but you can also cut your squash in half, remove the seeds & roast.
  18. Roast until you can easily pierce the squash with a fork.
  19. Let cool slightly then scoop the flesh out.
  20. Puree using a food processor or blender.
  21. Place cheesecloth into a fine mesh strainer, place over a bowl & pour the pureed squash into the strainer.
  22. Cover & let the excess moisture drain out.
  23. If you have extra this freezes very well & can be used for lots of recipes.
  24. How to make Greek yogurt cream cheese
  25. Line a fine mesh strainer with multiple layers of cheesecloth.
  26. Pour in approximately 1.5 to 2 times as much yogurt as the amount of cream cheese required for the recipe.
  27. Cover and let the whey strain out until it reaches the consistency of cream cheese. This can take up to 24 hours.
  28. ---
  29. Adapted recipe for sampling at Iowa Food Cooperative. Use whole milk Greek yogurt, substitute sweetener & don't use crust for Keto friendly version.


Apple Sausage Stuffing

A stuffing recipe that not only highlights local bread, butter, and sausage, but also local apples!



Apple Sausage Stuffing
  • 10 cups bread, cut into ½ to 1 inch cubes (Cook's choice: white, whole wheat, sour dough, rye, a mix. Leave the crust on or don't. Live your best stuffing life)
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1½ cups sliced celery
  • 2 apples, cored and chopped coarsely (peel or don't. It bears repeating, live your best stuffing life)
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 cup toasted walnut pieces
  • ½ cup finely chopped fresh parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 2½ cups chicken stock
  1. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
  3. Heat olive oil in a large skillet over medium heat. Add pork and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Remove pork from skillet and place in a bowl.
  4. Melt butter in the skillet the pork was cooked in. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.
  5. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined
  6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.


Winter Squash Gratin

Member Chad’s winter squash gratin was a HUGE hit at our sampling event last Thursday. Grab the recipe here, then shop the ingredients.



Winter Squash Gratin
  • roughly 3 Lb winter squash, peeled and seeded (Any firm, good flavored squash like butternut, Hubbard, Kuri will be perfect)
  • 6 fresh sage leaves, plus 3-5 leaves for garnish
  • ½ medium onion
  • 1 pint of heavy cream
  • ¾ cup of grated parmesan cheese
  • ¾ cup breadcrumbs
  • 1 tablespoon of butter, plus extra for greasing pan
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive Oil for frying sage leaves.
  1. Preheat oven to 400 degrees.
  2. Mix breadcrumbs and parmesan cheese in a bowl.
  3. Peel and dice onion finely. Place 1 tbsp butter and onion in a heavy bottomed pan over medium heat. Cook onions until very golden with a touch of brown, 15-20 minutes (reduce heat if onions begin to burn before caramelizing). Remove from heat.
  4. Slice 6 sage leaves finely. Add the sage and heavy cream to the pan with onions over very low heat for 10 minutes. Add the salt and the black pepper. Stir often and do not let the cream get to a boiling point. Remove from heat.
  5. Using a mandolin or a very sharp knife, slice the squash into very thin slices, about ⅛th of an inch thick.
  6. Taste the cream for seasoning and add more salt and pepper to taste if needed.
  7. Butter a 9 x 13 inch casserole dish on the bottom and sides.
  8. Create one even layer of butternut squash in the dish, spoon on and spread a thin coating of the cream on the squash and repeat the process until the the last layer is topped with cream. Sprinkle the breadcrumb mixture on top of the cream evenly.
  9. Cover with aluminum foil and bake for 35 minutes. Remove the foil and turn up the heat to a high broil until golden brown, roughly 5 minutes.
  10. Pour a liberal amount of olive oil in the bottom of a small skillet. Place over medium high heat. When oil begins to shimmer, place reserved sage leaves in oil and fry for 2-3 seconds (they will roll out flat on top of oil). Remove with a fork and place on paper towels.
  11. Let the squash sit for 10 minutes. Garnish with fried sage leaves and serve.


Recipe: Holiday Sausage Stuffing

Wait a minute… I was just grilling brats for Labor Day! I blinked and the holiday season is almost upon us – time to start planning those wonderful family feasts. Give this superb sausage stuffing a try for your next holiday. You can make it the day of, weeks (or months) in advance, and freeze it; or assemble it 1 or 2 days ahead, store it covered in the refrigerator, and then bake it.



Recipe: Holiday Sausage Stuffing
  • 8 cups unseasoned, dried bread cubes
  • ½ cup butter + extra for greasing the casserole dish
  • 1-1/2 cups diced yellow onion
  • 1 cup diced celery
  • 4 garlic cloves, minced
  • 1 lb. seasoned sausage
  • 2-3/4 cups chicken broth
  • 1 large egg, beaten
  • 1 TB fresh chopped rosemary or 1 tsp dried rosemary
  • 1 TB fresh chopped sage or 1 tsp dried sage
  • ¼ cup fresh chopped parsley or 1 TB + 1 tsp dried parsley
  • ½ tsp salt
  • ½ tsp ground black pepper
  1. Preheat over to 350 degrees and grease a 9" x 13" casserole dish with butter. Place the bread cubes in a large mixing bowl.
  2. In a large saute pan, melt the butter. Add the onions and celery. Cook over medium heat, stirring occasionally, or about 8 minutes, or until the vegetables are soft. Add the garlic and cook an additional 1 or 2 minutes. Add the vegetable mixture to the bread cubes, being careful to scrape out all the vegetables. Without washing it, add the sausage to the same pan, breaking it up as it cooks. Cook for 8 to 10 minutes, or until browned and cooked through. Add the sausage and fat in the pan to the bread cubes bowl.
  3. Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cubes. Mix until the bread is soft and moistened. Transfer the mixture to the casserole dish and bake for 65 to 75 minutes, uncovered, until golden brown and crisp on top.
  4. After baking and allowing to cool, this dish can be frozen, tightly covered for up to 3 months. To reheat, defrost in the refrigerator for 24 hours, then reheat it, covered with foil, in a 325 degree oven until hot.
  5. ---To make ahead, after everything is mixed together and added to the casserole dish, tightly wrap the dish with foil or plastic wrap and store, refrigerated for up to 2 days. Remove from the refrigerator at least an hour before baking. Bake as indicated above.---


Recipe: Country-Style Minute Steak w/ Pan Gravy

In the south, we call minute steak ‘bucket steak’ and it’s a regular on the dinner menu. No matter what you call them, you’re going to want to give this country steak a try – it’s tender, it’s extremely easy, and it’s perfect for fall, winter, or anytime really.



Recipe: Country-Style Minute Steak w/ Pan Gravy
  • 2 to 4 minute steaks
  • 1 cup all purpose flour
  • 1 tsp ground black pepper
  • 1 tsp seasoned salt
  • ¼ to ½ tsp garlic powder (depending on your preference)
  • 2 cups beef stock
  • ½ cup olive oil
  1. Preheat oven to 350 degrees. In a shallow bowl, mix flour, black pepper, seasoned salt, and garlic powder together. Set aside 3 TB of the seasoned flour to use in the pan gravy.
  2. Heat olive oil in a skillet over medium heat. Dredge the steaks through the seasoned flour and brown both sides, about 5 minutes per side. Place the steaks, in a 9" x 13" baking dish.
  3. Mix the previously set aside seasoned flour into the beef stock and stir until smooth. Pour broth over the steaks, cover the dish tightly with aluminum foil and bake until the meat is tender and gravy has thickened - about 2 hours.
  4. Enjoy with mashed potatoes, vegetables, and buttered bread for a great southern dinner.


Empanadas + Enchiladas–Double Recipe!

“You know when dinner time rolls around and you’re thinking about takeout or a restaurant because you’re exhausted, only that requires actually, well, going out. To that end, I give you these options for empanadas and enchiladas take-out fake-out!”


Empanadas + Enchiladas
  • ½ lb ground chorizo, unseasoned ground sausage, or ground beef
  • 5 cups fresh spinach (or other greens such as kale or Swiss chard)
  • 2 pre-made pie crust pieces (think pie crust for a top and bottom crust pie)
  • ⅔ cup salsa (you pick how spicy you want it - just use your favorite, but the more kick, the more flavor)
  • 1½ cups shredded cheese (cheddar or jack, or a combination)
  • 1 egg beaten
  • Salsa or sour cream for serving
  • 1 jar enchilada sauce
  • 8 flour tortillas
  • 1.5 - 2 lbs of chicken or capon breasts (boneless or bone-in, skin removed - see cooking times below)
  • 2 cups shredded cheese (cheddar or jack, or a combination)
  • Fresh cilantro or parsley, chopped, for serving
  • sour cream for serving
  2. Heat oven to 425 degrees. In a skillet, cook the ground meat over medium-high heat for 5 to 7 minutes, or until no longer pink, breaking it up as it cooks. Drain any grease. Return to heat, stir in the spinach and salsa. Once the spinach has wilted, stir in the cheese. Remove from heat.
  3. On an ungreased cookie sheet, unroll the pie crusts. Cut each pie crust in half. Divide the meat mixture between the 4 crust pieces, placing it on half of it and spreading to about ½" from the edge - leave enough room to fold the crust over and seal the edges.
  4. Fold the untopped portion of each crust over the filling, and then slightly roll the edges up. Press down along the edges with a form to make sure they're sealed. Prick the tops several times with the fork and brush with the beaten egg.
  5. Bake for 20 to 25 minutes, or until golden brown. Serve with extra salsa or sour cream.
  7. Heat oven to 425 degrees. Add chicken to the Instant Pot and pour the enchilada sauce over it. If using boneless, cook on High Pressure for 12 minutes. If using bone-in chicken, cook on High Pressure for 20 minutes. Quickly release the pressure. Check the chicken for tenderness - it should easily shred with a fork. If needed, put the lid back on and cook for another 1 or 2 minutes on HP and repeat the quick release.
  8. Turn off the Instant Pot. Remove the chicken to plate and shred with two forks.
  9. Soften the tortillas by wrapping in damp paper towels and microwaving on high for 30 seconds.
  10. Spray a 9" x 13" baking dish with nonstick cooking spray, or rub with olive oil. Spread ¼ cup of enchilada sauce in the bottom of the baking dish.
  11. Divide the shredded chicken between the tortillas and top with 2 TB of shredded cheese. Roll up and place seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas and top with remaining cheese. Cover with aluminum foil and bake for 15 to 20 minutes, or until cheese is melted and sauce is bubbling.
  12. Serve with a sprinkle of cilantro or parsley and sour cream.