Food and recipes may very well be the most universal connection we have to each other, on the face of the earth! It connects us to our past… the memories we have growing up, the people we care about, and the traditions we pass on to the next generation. My recipes are tried and true and have all received the seal of approval from friends and family. I hope you enjoy them, share them, and maybe start your own traditions by passing them onto the next generation!

This is the recipe I used! The dough was very sticky, so I didn't roll them into balls like it says - I just kinda plopped them on the sheet with a spoon:)


•    ¾ cup butter, softened

•    ½ cup sugar

•    ½ cup brown sugar

•    2 egg yolks

•    ½ cup eggnog

•    1 teaspoon vanilla

•    2¼ cups flour

•    2 teaspoon baking powder

•    1 teaspoon nutmeg

•    1 teaspoon cinnamon

•    ½ teaspoon salt 

Eggnog Frosting

•    ½ cup butter, softened

•    3 cups powdered sugar

•    4 to 5 Tablespoons eggnog

•    ½ teaspoon nutmeg

•    ¼ teaspoon cinnamon


1   Preheat oven to 350 degrees F.

2   Grease cookie sheet and set aside.

3   In a large bowl, cream butter, sugars until fluffy.

4   Add egg yolks, eggnog and vanilla, continue beating until creamy.

5   Add flour, baking powder, nutmeg, cinnamon and salt. Beat on medium until well combined.

6   Roll into one inch balls and place two inches apart on cookie sheet.

7   Bake at 350 degrees F for 10 to 12 minutes.


1   Cream butter until fluffy. Add powdered sugar and beat until combined. Add eggnog, nutmeg and cinnamon. Beat for 3 minutes until smooth. Frost cooled cookies and sprinkle nutmeg over the frosting in desired.

Ingrediants Bars

1 cup flour (I choose not to use cake flour but rather just regular flour for the entire recipe)

1 cup cake flour

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. soda

1/2 tsp. salt

2 cups sugar

4 eggs, beaten well

1 cup cooked or canned 


1 cup walnuts

1 cup cooking oil

(or 1/2 cup lard and 1/2 cup butter)


Ingrediants Frosting

3-oz. pkg. cream cheese

3/4 stick butter

1 tsp. vanilla

1 1/2 cups powdered sugar



Mix all well and bake in jelly roll pan or 2 9x13 inch pans for 20-25 minutes at 325 degrees.  Mix frosting ingrediants with mixer, frost bars when cool.


1/4 Cup Olive Oil

1 Lime, Juiced

1 tsp. Salt

4 Garlic Cloves

2 Cans Black beans

2 Cans Mexi Corn

12 Roma Tomatoes

1/2 Bunch Cilantro

5 Green Onions 

2 Avacados



Combine and mix olive oil, lime juice, salt, and garlic cloves and let stand. Combine other ingrediants and poor dressing over the top, toss, and enjoy!


1 large cucumber, seeded and thinly sliced

1 small red onion, thinly sliced

1 cup kale or cilantro

12oz tofu, cut into 1/2in cubes

3 stalks lemongrass, tender center only, minced

1/4 cup brown rice vinegar

1/4 cup squeezed lemon juice

3 tablespoons natural brown sugar or honey

1 teaspoon fine-grain sea salt

1/2 teaspoon red pepper flakes 

1/2 cup toasted pine nuts

1 lime, cut into wedges 



Place the cucumber, onion, kale, and tofu in a large mixing bowl. 

In a small saucepan over medium heat, combine the lemongrass, vinegar, lemon juice, brown sugar, and salt and simmer for a couple of minutes - long enough for the sugar to dissolve. 

Remove from heat and whisk in the red pepper flakes. 

Let cool for 5min. and pour over the cucumber mixture, toss and let sit for 15min. 

To serve, drain off any residual liquid from the cucumber mixture. Or toss salad greens with cucumber mixture and liquid, top with pine nuts, and a good squeeze of lime. 



3 Tbls unsalted butter, melted
24 golden oreos, divided
1¼ Cup strawberries, medium dice
1 Tbls sugar
1 Tbls water
2 tsp lemon juice, fresh squeezed
½ tsp cornstarch
8 oz cream cheese, softened
⅓ Cup sour cream
⅓ Cup sugar
½ tsp vanilla extract
1 large egg
  1. Preheat oven to 350 degrees. Place half the golden oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
  2. Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.
  3. Place strawberries in pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
  4. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
  5. Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
  6. Pulse until smooth and combined. Place on top of oreo crust.
  7. Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
  8. Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
  9. Place in a fridge covered and let set for at least 3 hours until cutting into squares.
  10. Take out of pan and cut into squares. Serve and enjoy!!


Edgewood Creamery 3 Cheese Lasagna 

Author: Aubrey Fletcher  Serves: 12 


  • 1 lb. ground hamburger
  • 24 oz. Plain Jane
  • 8 oz. Farmhouse Original
  • 10 oz. Cheese Curds
  • ¼ cup parmesan cheese 
  • 3 Tbsp. Garlic, minced
  • 1 tsp. Garlic powder
  • 3 tbsp. parsley
  • ½ tsp. oregano
  • 1 tsp. salt
  • 24 oz. spaghetti sauce
  • 6-9 lasagna noodles


  1. Preheat oven to 375°F.
  2. Boil lasagna noodles for 6 -8 minutes. 
  3. Brown hamburger, add spaghetti sauce.
  4. Spray a 9x13-baking dish with cooking spray. 
  5. Shred Farmhouse original, toss with cheese curds and Parmesan, and set aside.
  6. Mix Plain Jane, Garlics, parsley, oregano, and salt in a medium sized bowl, set aside. 
  7. Layer 3 sheets of lasagna top with 1/3 spaghetti mixture, Plain Jane mixture, 1/3 shredded Farmhouse Original mixture. Repeat for 2 more layers.
  8. Top with left over Shredded Farmhouse Original and cheese curds. 
  9. Bake for 30 minutes with loosely covered foil.
  10. Before slicing the lasagna let rest for 5 minutes.


2 cups flour

1 cup butter

3/4 cup powdered sugar 

4 eggs 

2 cups sugar

1/2 cup flour

1/2 teas. salt

4 cups diced rhubarb



Mix first three ingredients and press into 10x15 pan. Bake at 350 degrees for 15 minutes. Beat together eggs, sugar, flour, and salt. Stir in rhubarb and spread on hot crust. Bake another 40-45 minutes. 

Preheat oven to 400.

Cut up regular yellow Yukon potatoes and sweet potatoes.  (Or any other kind!)

Add in Chicken. (I used a package of chicken breasts & thighs)

Add 1 cup water, top with a little olive oil, basil, onion powder, garlic powder.

Pop it in the oven and bake for 2 hours.

So simple and so great!!!


  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 1/2 teaspoons Lawry's' salt
  • 1 Tablespoon of brown sugar
  • 1 teaspoon dried oregano
  • Generous teaspoon of basil 
  • 1 (12 ounce) package lasagna noodles
  • 12 ounces cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 16 ounces shredded mozzarella cheese


  1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  4. Cover, and cook on LOW setting for 4 to 6 hours.


  • *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough. 
  • For the Chocolate Chip Cookie:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
  • 7 tablespoons unsalted butter, at room temperature 
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips 
  • For the Brownie Cookie:
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract 
  • 1 large egg + 1 egg yolk, at room temperature
  • 3/4 cup milk chocolate chips


  1. For the Chocolate Chip Cookie:
  2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
  3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes. 
  4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
  5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!). 
  6. For the Brownie Cookie:
  7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside. 
  8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
  9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips. 
  10. Assembly and Baking:
  11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
  12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
  13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
  14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps. 
  15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.


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