Food & Drink

This Spiked Strawberry Lemonade cocktail recipe is one of our favorites for entertaining, especially Valentine's Day! It's delicious!

The Mistletoe Kiss Cocktail makes for an excellent drink during the holiday season with rosemary simple syrup and fresh lemon juice.

This Holiday Punch recipe is super simple! It satisfies most taste buds, making it a great choice for holiday entertaining. We make a medium or large batch in large dispensers so people can serve themselves!

These Red Velvet Crackle Cookies come from the Holiday Cookies recipe book, but we like to make them all year. They are soft and delicious!

We made this Salted Caramel Apple Pie from Better Homes & Gardens Fall Baking 2015 Issue, and we are hooked! The sweet, crisp apples paired with the rich, salted caramel is an amazing combination. We highly recommend serving each slice of pie with a generous drizzle of the caramel sauce heated up!

These Magic Cookie Bars are just the right amount of sweet and impossible to put down. They are the perfect dessert for July 4th! Even people who aren't typically fans of white chocolate can't stop raving about these delicious treats. You can change out the sprinkles and M&Ms based on the season to make them appropriate all year long.

These Homemade Pop Tarts are so good that you’ll never want to buy them again. They are the perfect breakfast treat.

Our Apple Butter Old Fashioned is the perfect cocktail recipe for fall. It is dangerously delicious and will win over those non-bourbon fans. You don't have to go out for a craft cocktail experience, when you can make it at home! The Apple Butter Old Fashioned is simple to make, but will wow your guests. It's the perfect cocktail for fall entertaining and sitting around the bonfire.

My Mom's deviled egg recipe has always been my favorite. She uses my Grandma's recipe that gives the filling a sweeter taste. Over the years we've added in bacon and jalapeno, because, why not?

Absolutley yummy cheese log that my family expects at all holiday gatherings. This recipe was shared with me years ago by a friend, whose mother, Fran, was a marvelous cook.