Wednesday, January 24, 2018

Super Bowl Snacks

Don’t fumble over what to feed your Super Bowl party guests. Gain yardage with a big platter of Pepperoni Pizza Pinwheels. These tasty appetizers can be filled with just about anything you can top a pizza with, so feel free to get creative. Serve them with a zesty tomato sauce and get that extra point.

Pepperoni Pizza Pinwheels
Makes 24

1 can refrigerated crescent rolls
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
4 ounces sliced pepperoni, chopped
2 tablespoons each diced mushrooms, onions, green peppers and black olives
1 teaspoon of Italian seasoning
Parmesan cheese for sprinkling
Pizza sauce for dipping

Heat oven to 350 F. Coat a mini muffin pan with non-stick spray.

Separate crescent rolls into 4 rectangles. With a rolling pin, slightly roll out in both directions.

Sprinkle each rectangle with mozzarella and provolone cheeses, pepperoni and veggies. 

Sprinkle with Italian seasoning.

Carefully roll each rectangle then cut into 6 pieces.

Place pinwheels into muffin pan. Bake for 10 minutes or until dough is lightly browned.

Sprinkle with Parmesan cheese and serve with pizza sauce. 

Wednesday, January 17, 2018

Soup's On!

Whether you refer to it as borscht, bisque, consommé, or bouillabaisse, a big steaming bowl of soup is sure to add warmth and nutrients to your day. Aside from being simple and affordable to prepare, soup is good for you and an easy way to get your daily servings of protein and veggies. 

In honor of National Soup Month, I reached out to local culinary expert and “soup magician”, Liz Donaldson who graciously shared her recipe for Italian Wedding Soup. 

As the manager of Elroy's Deli Market in Fremont, Ohio, Donaldson has recently added soup to the deli’s menu. “We serve Italian Wedding Soup every day; it’s a classic,” said Donaldson. “I make a two gallon pot each morning, and it’s usually gone. The cheese rind really makes the soup, adding that silky texture.”

For more of Donaldson's soup recipes, check out the January 9 issue of the Sylvania AdVantage at

Italian Wedding Soup
1 stick butter
3 cloves garlic, minced
3 stalks celery, diced
3 carrots, trimmed and diced
6 cups chicken stock
2 cups tiny meatballs
1 cup acini di pepe
1 package fresh spinach
Rind of Parmigiano-Reggiano

In a large pot, melt the butter and sauté the vegetables until softened.

Add the chicken stock and the meatballs. Bring to a boil and then reduce to medium.

Add the acini di pepe and the cheese rind and allow to simmer 20-25 minutes. Add the fresh spinach and cook for 10 minutes.

Monday, December 4, 2017

Shop Local - Buy the 419

This holiday season, do something good for your family and friends that also benefits our community. Shop locally! Our community is rich with artists and small business owners who put color, culture and creativity in our region. So, why not hit the pavement and enjoy holiday shopping the good, old-fashioned way? Here are some great area shops and boutiques to help send you on your very merry way.

Cream Velveteen

Where to find - Home Décor

Cream Velveteen
119 N. Ontario St., Toledo
Owner Sharon Perry has brought shabby and very chic style to downtown Toledo. Celebrating its one-year anniversary, Cream Velveteen is housed inside Rustbelt Coffee and carries refreshed furniture, decorative items, candles, chalk paint, gifts and more. While shopping, sip on a delicious chi latte or holiday wassail.

Cream Velveteen

Cottage on the River
24202 Front St., Grand Rapids, Ohio
Christmas décor, home accessories and custom painted furniture.

Lily’s at Levis
2110 Levis Commons Blvd., Perrysburg
Unique gifts items and home accents. 

Where to find - Art and Music 

Toledo Museum of Art 

The Museum Store
Toledo Museum of Art
2445 Monroe St., downtown
The premier place to shop for collectors of all ages, the Museum Store features a fabulous selection of glass, jewelry, books, stationary and items for children. Also available for gift giving are the 2017 Limited Edition Goblet and Ninth Edition Ophelia Ornament.

Toledo Museum of Art

River Centre Gallery
5679 Main St., Sylvania
An extraordinary selection of gifts showcasing regional and local artists.

Culture Clash Records
4020 Secor Rd., Toledo
Flip through the record bins and peruse the area’s largest selection of vinyl.

Culture Clash Records

Where to find - Wine and Cheese 

Bottle Shop at Mancy’s Italian
5453 Monroe St., Toledo
Get in the spirit of the season at the newly opened Bottle Shop, located inside one of the area’s favorite Italian restaurants. Shop for that fabulous hostess or the wine lover in your life from a large selection of wine and craft beer, priced to fit all budgets.

Bottle Shop at Mancy's Italian

Paula Brown Shop
912 Monroe St., downtown Toledo
Shop an eclectic mix of home accessories, stationery, jewelry, wine and gourmet food products.

Sofo’s Italian Market
5400 Monroe St., Toledo
Create a gourmet gift basket from Sofo’s selection of wine, cheese and Italian specialty foods.

Sofo's Italian Market

Where to find - Clothing and Accessories

V Collection and Barber Lounge
5630 Main St., Sylvania
Shop for the well-dressed man at V Collection men’s clothing store. Include a gift certificate to Barber Lounge for an Executive Shave with a hot towel and neck massage or one of the many hair, shave and skin care treatments offered. 

V Collection

FiddleStix Boutique & Gallery
4165 Chappel Dr., Perrysburg
5693 Main St., Sylvania
Two locations to find one-of-a-kind items plus the largest selection of Vera Bradley, S'well Bottles, Yeti Coolers, Alex and Ani and Lokai in northwest Ohio. The boutique also specializes in personalized gifts and invitations for all occasions. 

FiddleStix Boutique & Gallery

Monday, October 30, 2017

Delve into Dexter

Although Dexter Michigan is the state’s newest city, receiving its charter in 2014, the former village’s history dates to 1824 when the area was first settled. Located just 15 minutes west of Ann Arbor, Dexter’s 14 parks, charming downtown, and unique businesses and eateries, make it one small town worth delving into.

Dexter Cider Mill
Don’t let fall slip away without a visit to Dexter Cider Mill for apple cider made the same way for 120 years, using an oak rack press. Located on 3685 Central Rd., the mill is the oldest continuously operating cider mill in Michigan.

Dexter Cider Mill

The mill also offers homemade sweet, cinnamon donuts and other apple-related goodies such as pies, strudel, turnovers, caramel apples and apple butter. Hours are 8 a.m. to 5 p.m. Wednesday through Sunday until Thanksgiving. 

Mill Creek Park North

Parks and Recreation
Opportunities abound for recreation in Dexter. Bordered by three metroparks - Hudson Mills, Dexter-Huron and Delhi, outdoor activities near Dexter abound. In addition, Mill Creek Park North and South is easily accessible from downtown. Split between Main Street, the park has two distinct areas. 

The north side consists of 2.15-acres of parkland along Mill Creek, a picturesque, old stone railroad bridge, and a boardwalk for bicycling, running and walking your dog.

An elevated walkway under the old stone bridge at Mill Creek Park North.

The south side features four more miles of parkland, foot trails and an elevated walkway which winds through wetlands.

Asters line the walkway at Mill Creek Park South.

Stroll along the wetlands at Mill Creek Park South.

Cowboy Cuisine
When it’s time for some chow, mosey on down to Hotel Hickman's Chuck Wagon BBQ, 8050 Main St., where proprietor Scott Thomas and his Hotel Hickman Gang rustle up barbecued pulled chicken and pork, Texas style beef brisket, smoked sausage and baby back ribs. Enjoy your grub on the covered pavilion or in the adjacent Mercantile where you can also pick up some cowboy cookware, penny candy and Hotel Hickman’s “Not so world famous” Whiskey Bent BBQ sauces, seasonings and slaw dressing. 

Hotel Hickman's Proprietor Scott Thomas. 

Finish your meal with apple, cherry, or bourbon peach cobbler, or opt for the bread pudding all of which are served from cast-iron skillets. 

Texas style beef brisket, I-44 potatoes and cobbler at Hotel Hickman's Chuck Wagon BBQ. 

And…  don’t leave without asking how the 1-44 Potatoes got their name and for the story behind Hotel Hickman. The Chuck Wagon is open Thursday – Sunday for breakfast, lunch and dinner, 6 a.m. to 7 p.m. 

Monument Park and Downtown Dexter, Michigan.

Monday, October 23, 2017

Perfectly Pumpkin Bars

It was a much-anticipated yearly tradition at my former workplace when coworker Marilyn Muranyi, often referred to as “mom” around the office, would bring her fabulous Pumpkin Bars. The giant sheet pan of mouthwatering seasonal treats, topped with sweet cream cheese frosting, was usually wiped out within an hour. 

These bars are the perfect sweet treat to accompany you to any fall family gathering, or simply, enjoy them with friends or your favorite coworkers.

Marilyn Muranyi
Marilyn's Pumpkin Bars

2 cups sugar
½ cup oil
½ cup applesauce
4 eggs
2 cups canned pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt

3 ounces cream cheese
6 tablespoons butter
1 teaspoon vanilla
3 cups powdered sugar
2 tablespoons milk

Heat oven to 350 F. In a large bowl, mix all bar ingredients together.

Pour into a 10” x 15” greased pan with sides. Bake for 20-25 minutes. Allow to cool.

Combine frosting ingredients. Spread over cooled pumpkin bars.

Monday, October 9, 2017

Apple Cranberry Crunch Salad

There are probably a few folks who think bringing a salad to a holiday gathering is sacrilege. Why would anyone bother with salad, when there are sweet potatoes, mashed potatoes, green bean casseroles, creamed corn, rolls and pies to gorge on?  Well, this is exactly why.

A trick I learned from Weight Watchers was to always bring a “safe food” for yourself. It may sound a bit selfish; however, what I found is that more people appreciate a big bowl of greens, fruits and nuts than I thought, especially those who have multiple events in one day.

This salad is the perfect combination of ingredients to serve throughout the fall. The glazed pecans provide the crunch and sweetness to balance the tartness of the apples and cranberries. If you happen to invite me, I’ll be bringing my “safe food,” but rest assured, I’ll bring plenty to share.  

Apple Cranberry Crunch Salad
Serves 8
1 cup glazed pecans (recipe below)
1 head romaine lettuce
1 head red leaf lettuce
½ cup dried cranberries
2 unpeeled apples (any variety) cored and sliced
4-ounce container blue cheese
Balsamic vinaigrette

1 cup pecan halves
1 tablespoon salted butter
2 tablespoons dark brown sugar

Melt the butter over medium-high heat. Stir in the pecans. Add sugar and stir constantly for two minutes.

On a baking sheet lined with parchment paper, spread out nuts, making sure they don’t touch. Allow to cool.

Wash, pat dry and arrange lettuces in a large serving bowl. Arrange remainder of ingredients over lettuce. Drizzle with your choice of balsamic vinaigrette.



Wednesday, September 27, 2017

A Taste of Italy in Fremont

Fall is the perfect time of year to take a drive and escape for an afternoon. The next time you are craving a wood-fired pizza or zesty meatball sandwich, head to Fremont, Ohio for lunch or dinner and some gourmet food shopping at the newly opened Elroy’s Deli Market. Located along the Sandusky River about 40 miles from Toledo, Fremont is easily accessible from the Ohio Turnpike or U.S. 20.

Elroy Kern Mural

Liz Donaldson, local culinary expert and recipe contributor to Boomers & Beyond magazine, has been busy helping Shawn Kern and his grandfather Tom Kern open Elroy’s, along with their adjoining Scarpetta’s Italian restaurant.

Deli Manager Liz Donaldson

Located in Fremont’s historic downtown, Elroy’s is a casual and bright Italian eatery that has been attracting crowds since it opened in July. Named after Shawn’s great-grandfather Elroy Kern, the market and deli features hand-tossed, wood-fired pizzas, a variety of subs and sandwiches, specialty salads, and classic Italian desserts including house made cannoli.

Specialty groceries are available at Elroy's.

Zach Beckman tosses fresh pizza dough.

Patrons enjoy hand-tossed pizzas and subs at Elroy's. 

Need a suggestion? Try the deli’s namesake sandwich, “The Elroy,” with melt-in-your-mouth, hand-rolled meatballs, pomodoro sauce and mozzarella on a rustic Italian roll or a Margherita pizza with crushed San Marzano tomatoes, fresh mozzarella and torn basil leaves drizzled with extra virgin olive oil. Hungry yet?

"The Elroy"

Elroy’s Deli Market and Scarpetta’s Italian are located at 105 & 107 South Front St., Fremont, Ohio. For more information, visit

Scarpetta's Executive Chef Brent Carlson serves mini Italian beef sandwiches
outside of Elroy's Market and Deli.

Monday, September 18, 2017

A Slice of Summer - Tomato Basil Pie

Technically it's still summer, right? It seemed pretty much like fall for a couple of weeks here; however, our weather has made an about face and we’re back to summer at least as far as temperatures go. All the more reason to take advantage of the late summer produce and make more veggie dishes. I found the most gorgeous heirloom tomatoes at our local farmers market this past weekend. Here is the excuse I came up with so I could buy tons of them.


Tomato Basil Pie
I call this a pie, but it’s actually a galette because it doesn’t require a top crust or pie pan. Just a simple fold over to cradle its contents. Feel free to use larger tomatoes or a different style if you prefer.

1 refrigerated pie crust, at room temperature

1 quart mini heirloom tomatoes, halved (seeds removed if preferred)

¼ cup fresh basil, thinly sliced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 teaspoons extra virgin olive oil

1 teaspoon Balsamic vinegar

½ teaspoon Italian seasoning

¼ teaspoon garlic powder

1 ½ cups mozzarella or Italian blend cheese

2 tablespoons grated Parmesan cheese

1 egg beaten

Heat oven to 375 F.

Pat tomatoes with paper towels to remove excess juice.

On a parchment-lined baking sheet, unroll pie crust. Set aside.

In a large bowl, combine tomatoes, basil, salt, pepper, oil, vinegar, seasoning and garlic powder. Toss gently to combine.

To the pie crust, add cheese leaving a 2-inch border of crust. Top with cheeses then tomato mixture. Fold the crust up and over the outer part of the filling, leaving the center of the pie open.

Whisk egg with 1 tablespoon of water. Brush over top of crust.

Bake for 25-35 minutes, covering crust with strips of foil after 15 minutes to prevent over 

Allow pie to stand for 10 minutes before slicing. Serve warm or at room temperature.