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Fresh Bratwurst Wisconsin Style

SUBMITTED BY: LECHEFRENE

Pork butt and veal are the base for this fresh bratwurst sausage recipe seasoned with mustard seed, sage and nutmeg.

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Cheese Sauce Made Easy

Cheese is a favorite indulgence, whether enjoyed plain, on crusty bread, or baked into macaroni and cheese.

Low and Slow

Slow cooking never goes out of style! Find great slow cooker main dishes.

Community Spotlight: Sheboygan

Sheboygan, the self-proclaimed "Bratwurst Capital of the World," was settled by German immigrants. Explore more Midwestern home cooks.

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Horseshoes

Submitted by: michael

Home Town: Lincoln, Illinois, USA

Living In: Saint Louis, Missouri, USA

French fries are served on a sandwich with turkey and melted cheese. This sandwich is a local dish that can only be found in about a 50 mile radius of Springfield IL

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Michigan Chicken Salad

Submitted by: CHARISMOM

Dried cherries give a slightly tart and sweet flavor to this chicken salad.

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Wisconsin Five-Cheese Bake

Submitted by: Kim B.

Living In: Racine, Wisconsin, USA

A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.

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These sandwiches are really delicious and easy to make. They are one of my family's fix it quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles, on the side.

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Buckeye Cookies III

Submitted by: Sally Forsythe

These are like little peanut butter and chocolate balls. You basically mix it all up together. It is a perfect recipe to do at a sleepover or for parties. It is pretty simple and it really doesn't take too long. It takes about as long as chocolate chip cookies do, maybe a little longer, but if you love chocolate and peanut butter, you'll love this.

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Vinegar and Egg Crust

Submitted by: Ron Schmaeman

This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.

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