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Harney’s Tipsy Bacon & Beef Chili

Winning recipe: Ring Bros. Marketplace’s Chili Cook-Off


2lbs ground sirloin

1lb bacon

1 sweet onion

1 clove of garlic

1 green bell pepper

1 red bell pepper

2 cans diced tomatoes

2 cans red kidney beans (drain one can)

2 heaped tablespoons chili powder

1 heaped teaspoon red pepper flakes

1 teaspoon black pepper

1 teaspoon salt

1 heaped teaspoon cinnamon

4 tablespoons parmesan cheese

1 16oz can of lager beer


  1. Fry bacon in a deep skillet.
  2. Remove bacon (keeping grease in skillet) and set aside.
  3. Brown ground sirloin and break up into small pieces. Drain ground sirloin and set aside.
  4. Chop (as desired) green bell pepper, red bell pepper, onion, and mince a clove of garlic.
  5. In a large crock pot, add all ingredients and pour approximately 8-10oz of beer over the top.
  6. Mix all the ingredients and simmer on low for at least 4 hours or until ingredients cook down (the longer the better)





1-pint oysters with their liquor jarred or freshly shucked, about 2 dozen*

5 Tbsp unsalted butter

1/4 cup flour

2 celery stalks, minced

1 medium yellow or white onion, minced

1 3/4 cup milk

1/4 cup cream (can use all milk if you want)

Splash of Tabasco, Crystal, or other hot sauce


Freshly ground black pepper

1/2 cup parsley, minced



  1. Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices. Rinse the oysters well, under cold water. Put them in a bowl.
  2. Make a roux: Melt the butter in a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.
  3. Add celery and onions: When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently.
  4. Add the oyster juice and any juices the oysters in the bowl have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste.
  5. Heat the soup to steamy, but below a simmer, over low heat, cook for 15 minutes. (Do not let the soup boil!)
  6. Add oysters: If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.

If you want the stew to be more like a smooth soup, purée until smooth.

Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley to serve.



Perfect for Football Sunday!

By Brianna’s Dressing



12 large, whole mushrooms

¼ cup grated Parmesan cheese

1 – 8-ounce package cream cheese, softened

1 tsp. onion flakes

2 tbsp. roasted pecans (chopped)

1 tbsp. olive oil

¼ tsp. ground cayenne pepper

3 tbsp. BRIANNAS Asiago Caesar Dressing


  1. Preheat oven to 350 degrees F.
  2. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off steams. Chop stems extremely fine, discarding tough ends.
  3. Heat olive oil in a small skillet over medium heat. Add chopped mushroom stems to the skillet. Sauté until any moisture has disappeared and stems are tender. Set aside to cool.
  4. Combine cream cheese, BRIANNAS Asiago Caesar Dressing, onion flakes, cayenne pepper, cooled mushroom stems and chopped pecans together mixing well. The mixture should be very thick.
  5. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on prepared cookie sheet. Sprinkle Parmesan cheese on each mushroom.
  6. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and the Parmesan cheese is golden brown. Enjoy!




Courtesy of



1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Vermont Creamery Unsalted Cultured Butter (any unsalted butter will do)

1 cup sugar

2 eggs

1 teaspoon freshly grated orange zest

1 teaspoon vanilla extract

1/2 cup milk

1 cup Vermont Creamery Mascarpone


1/2 cup Vermont Creamery Unsalted Cultured Butter (any unsalted butter will do)

1 cup firmly packed brown sugar

1/2 cups cranberries


1/2 cup Vermont Creamery Crème Fraîche

2 tablespoons powdered sugar

1 to 2 teaspoons aged whiskey


1. Heat oven to 350°F. Generously butter an 8- to 9-inch round cake pan and set aside.
2. Whisk together flour, baking powder, baking soda, and salt in small bowl. Set aside.
3. Cream butter and sugar in large bowl with an electric mixer until pale and fluffy. Add eggs, one at a time, beating after each addition. Stir in orange zest, vanilla, and milk until well mixed. Add flour mixture; stir until just combined. Gently whisk in mascarpone. Set aside.
4. Place 1/2 cup butter and brown sugar in small saucepan.  Cook over medium-high heat, stirring occasionally until butter has melted and incorporated with the sugar. Pour into bottom of prepared cake pan; use a spoon to spread evenly onto bottom of the pan.
5. Sprinkle cranberries in an even layer over the brown sugar sauce.
6. Pour cake batter over cranberries and gently smooth batter into an even layer. Bake 40-45 minutes or until cake is set, lightly browned and slightly pulling away from edges of the pan.
7. Cool cake in pan for 10 minutes, then invert onto cooling rack. Cool completely.
8. Combine crème fraiche, powdered sugar, and whiskey in a small bowl.   Gently stir until smooth.
9. Serve thick wedges of the cake topped with a generous dollop of spiked crème fraiche.



Courtesy of


2 lbs tomatoes, cut into wedges

2 large onions, cut into wedges

1 fennel bulb, cut into wedges

1 cup Nicoise olives, pitted

5 large garlic cloves, sliced

1 tsp minced garlic

6 Tbsp extra-virgin olive oil, divided

2 Tbsp + 1-1/2 tsp Urban Accents Herbes de Provence, crushed

1 whole chicken, about 4 lbs



  1. Preheat oven to 400F.
  2. In a large roasting pan, toss together tomatoes, onions, fennel, olives, sliced garlic, 4 Tbsp oil, 2 Tbsp crushed Herbes de Provence, 2 tsp salt and 1/2 tsp pepper.
  3. Push vegetables to sides of pan to make room for chicken.
  4. In a small bowl, combine minced garlic, 2 Tbsp oil, 1-1/2 tsp crushed Herbes de Provence, 1 tsp salt and 1/2 tsp pepper.
  5. Pat chicken dry, then rub inside and out with seasoned oil mixture.
  6. Tie legs together with string, then place chicken in the middle of roasting pan.
  7. Roast 1-1/4 to 1-1/2 hours until instant-read thermometer inserted into thigh registers 170 degrees.
  8. Remove chicken to carving board and let rest 10 min before carving.
  9. Gently toss roasted vegetables with pan juices and serve with crusty bread alongside chicken.