Apple Pie Cupcakes

Who doesn’t love apple Pie and cupcakes. I love the individuality of them and they look so perfect when completed. I like this recipe because its easy but it looks gourmet and you can tweak it to your own tastes just by adding as much of certain spices as you like.

1 box of yellow cake  mix, 20 oz. can of apple pie filling, 1 C room temp butter, 1 C powdered sugar, 1/2 brown sugar, 2 TB (approx) of cinnamon, divided, 2 tsp. of cloves, nutmeg and allspice divided, splash of milk and 1 tsp. of vanilla.

Apple Pie Cupcakes – Serves 9 Jumbo apple pie cupcakes

Preheat oven to 350 degrees. Line a jumbo muffin tin with with cupcake liners.

Prepare yellow cake mix according to box directions. Add 1 TB of cinnamon and 1 tsp. each of cloves, nutmeg and allspice. Stir. If you feel like you want to add  more, go for it.

Fill cupcake liners 2/3 full and bake according to box. Cool completely!

While cooling, take your apple pie filling ( I like country style ) and dice up apples. Add remaining cinnamon, cloves, nutmeg and allspice and set aside.

When the cupcakes are cool, core out the center of the cupcake, without touching the bottom to create a hole. Fill cupcakes with apple pie filling. Save a little bit for decoration for the tops of your cupcakes.

Whip butter, brown sugar, vanilla and a dash more cinnamon  until light and fluffy.  Gradually add powdered sugar and milk until you get your desired consistency.  Pipe frosting onto each cupcake, add a dollop of apple pie filling and sprinkle with more cinnamon.


Chili Cook Off


Compliments of the Oshkosh Convention and Visitors Bureau

Oh boy, oh boy, o boy! I look forward to the Oshkosh Chili Cook off every year in downtown Oshkosh on the square. Two more weeks, on Saturday, October 24, which happens to be the last outdoor farmers market of the year, some local chefs will be whipping up and serving samples of some great chili recipes. You name,  you can usually find it. Hot and spicy, Mild and  mellow or how about a little fruit or chocolate in your chili? It may sounds strange, but don’t knock it until you try it. $10.00 for adults will give you a cup that you can make your way around and sample until your heart is content. Trust me, your belly will full and thanking you.  They are still looking for more teams, so don’t be shy. Typically there is about 35 booths and they run out of chili in about 2 hours, so the more booths, means more chili and the event can last a little longer. We have had such an unbelievable Fall, so grab your pumpkins from the market and come on downtown for some lunch.




Oshkosh Oktoberfest

Oshkosh Oktoberfest comes back to Oshkosh for the 6th year this Saturday, October 3rd. The weather looks to be ideal for this grand Fall event which will take place inside a giant authentic Bier Hall, located at the corner of 6th & Oregon.  German music, dancers, food, and Culture will be abundant all day. The Oshkosh Oktoberfest is a charitable fundraiser and everyone is welcome. There is a $5 admission for ages 12 – 55. Children are free and seniors cost is $3. A children’s play area and cultural events and music will be going on throughout the day.

To start things off, there will be a 2K beer run/walk from Oregon Street bridge to Main Street bridge utilizing the new Riverwalk for a total of 1.25 miles. Registration starts at 10:00 AM with the run beginning at 11:00 AM.  Dressing up in costume is encouraged (preferably German, but whatever you desire).  Prizes will be awarded for the best costumes. There will six beer stops around a loop. Obviously, you must be over 21 since each person will receive six free beers and an Oktoberfest shirt (while supplies last – so register early!). Entrance fee is only $15 dollars in advance or $20 day of the run.

Following is good time with a barrel rolling contest and keg bowling.

Starting at 2:00 PM, Oshkosh Mayor Steve Cummings with begin by tapping the ceremonial keg, followed by the “running of the wieners” at 3:00 PM.  Dachshunds only are allowed and encouraged to compete. There will be a $5 donation to enter your dog. Register your dog at the race tent, starting at 1:00. You will also have the opportunity to compete in the annual Oshkosh Oktoberfest Olympics with several fun and competitive games, including a Barrel Rolling contest, Masskrugstemmen (Beer Stein Holding) contest, and Stein Relay races, and of course a Frankfurter Eating contest. All for great fun and a chance to win some great prizes.


Open Faced Tomato Breakfast Sandwich

This open faced tomato breakfast sandwich could not get any easier or faster to make in the morning. It has become my new favorite breakfast item I choose to eat in the morning. My teenage daughter tends to agree as well, and to get her to pull away from french toast, pancakes, muffins or cereal is a real breakthrough.  I did pull the recipe off the real simple site but substituted ingredients and added my own secret weapon at the end that I think turns it up just a notch. It a great alternative for those looking for a less than hearty breakfast in the morning, which most of my recipes tend to be.

Open Faced Tomato Breakfast Sandwich – Serves 1 tomato breakfast sandwich

1 English muffin, halved and toasted, olive oil, two tomato slices, 1 hard boiled egg, Parmesan cheese, oregano, sea salt, cracked black pepper and the secret weapon… balsamic glaze.

Halve one English muffin and toast lightly. Place on a cookie sheet and drizzle with olive oil. Add a slice of tomato to each half. Slice hard boiled egg and lay on top of tomato. Sprinkle with Parmesan cheese, followed by salt, pepper and oregano.

Broil 2 minutes or until cheese starts to bubble. (watch closely as your muffins may burn). Drizzle with balsamic glaze.

Balsamic Glaze Recipe – Makes 8 oz. bottle. I use this on everything from this recipe to pizzas, flatbreads, bruschetta, popcorn, etc.

2 C balsamic vinegar and 1/4 C brown sugar. Mix vinegar and brown sugar together in a saucepan over medium heat, stirring constantly until brown sugar dissolves. Turn up the heat and bring to a boil, and then lower to a simmer for about twenty minutes until reduced to about half. The syrup should coat the back of a spoon. Keep in a squeeze bottle in the fridge.

What a summer!

signWhat a summer it has been! We have been crazy busy here at the inn( thank you so very much for that), that I have had such little time to be blogging about all the fun things to do in Oshkosh and put out recipes. I do apologize but I am hoping to get back in the groove since I am coming up for breath a little bit. Can you blame me though?  In just the past month we have had the Winnebago County Fair, Gus Macker 3 on 3 Basketball Tournament, Chalk Walk, Fall Fest and Dragon Boat races and an amazing summer of Waterfest concerts and Farmers Markets. This summer will go down in the record books for being one of such great weather that not too many things were affected.

I saw this article that one of my counterparts posted on Facebook on the other day and I wanted to share it with everyone. It is the top 10 reasons to stay at a bed and breakfast.  They hit so spots, right on. Number 4 doesn’t pertain to us so we are “not so out of the way”, but that is also what makes us so special is that we are in the heart of downtown Oshkosh, where you can walk to all the great things that Oshkosh has to offer.

For those of you who stay in B&b’s often, this is just a refresher article, but for those of you who are new to bed and breakfasts, I hope this has enlightened you to try us out!

Toffee Bars

These toffee bars stemmed from an inspiration of a lonely bag of toffee bits in the pantry that I wasn’t sure what to do with. I am sure I bought them with great intentions and then I forgot and moved onto something else. I am not a big toffee fan, so I had to do some research on what I could make that would stand out from your average toffee recipe. I think I succeeded as these didn’t last too long around here. I also got many comments, that it was like eating a candy bar but smaller and better. This recipe is adapted from myrecipemagic.com

Toffee Bars – Serves – 16 bite size pieces toffee bars2

3/4 C butter softened, plus 2 TB, 3/4 C light brown sugar, 1 1/2 C flour, 10oz. can of sweetened condensed milk, 1 C milk chocolate chips and 1 C heath toffee bits.

Cream together 3/4 C butter, brown sugar and flour until the mixture sticks together. Press into an 8×8 pan. Bake 350 degrees for 25 minutes until light golden brown. Cool.

Heat sweetened condensed milk and butter in a saucepan stirring constantly for roughly 8 minutes until thickened ( if not it will burn quickly). Spread over the cooled base. Bake at 350 degrees for 12-15 minutes until golden.  Sprinkle chocolate chips evenly over the top. Bake another 2 minutes longer. Spread chocolate chips until smooth. Sprinkle toffee bits on top pressing lightly down into the chocolate. Cool completely. I found that if they were chilled, they cut nice and even and tasted great!


David Rush Travel Show

Courtesy of Oshkosh Convention and Visitors Bureau

Courtesy of Oshkosh Convention and Visitors Bureau

The David Rush Travel Show visited Oshkosh last week for a few days and we had the pleasure of hosting David Rush himself. Not only did he film our inn, he made his away around Oshkosh and the Fox Valley and was very impressed with our little city and the friendliness that surrounded. You can check out the video of our inn along with some other great places David visited while in Oshkosh Such as the downtown Oshkosh Farmers Market, EAA Museum and Frugal Fashion Consignment. You can see David’s show on YouTube and find out where he is this week. Thanks David for a fun few days!

Coconut Creme Pie French Toast

I wish my picture was better for this coconut creme pie french toast. The whipped creme melted way to fast before I could get a picture taken and served. You will just have to take my word on how wonderful this recipe is. I learned a long time ago that the key to perfect french toast are two very important steps. 1. Thick cut french bread and then after frying the french toast, bake it! It will puff up so pretty while keeping the outside crispy and the inside,  warm and soft. This recipe is adapted from the Minimalist Baker which I use often when looking for inspiration.

Coconut Creme Pie French Toast – Serves 2 Coconut creme pie ft

1 C Almond Milk, I 15oz. ounce can of coconut milk (not the drinkable kind either),1/4 C agave, 1/4 tsp. sea salt, 3 TB sugar, 1 tsp. vanilla, 2 TB coconut oil, raw sugar, 7 Lg. eggs and 4 thick slices of French Bread. Optional – coconut whipped cream (regular works fine too if you want to add some coconut extract) – recipe below and toasted coconut flakes and maple syrup (of course)!

In a large bowl, whisk together the coconut  milk, almond milk, vanilla and 3 TB sugar, agave, sea salt and eggs.

Arrange your bread in a shallow baking pan and pour your wet mixture over the bread. Let stand for 10 minutes and then flip  your bread over to soak the other side really well. Cover and refrigerate overnight.

Preheat Oven to 450 degrees when ready. Heat a large skillet over med. high heat and add the coconut oil. Sprinkle your french toast with some raw sugar. Place the bread in the pan, sugar side down and cook for about 5 minutes until golden brown. Sugar the other side and flip, cooking the other side until it is toasted as well.

Transfer the bread slices to the greased cookie sheet and bake about 15 minutes  until puffed. Remove from the oven, dab a pat of butter of each slice and serve with coconut whipped cream, toasted coconut flakes and maple syrup.

*Toasted coconut – spread flakes on a cookie sheet and bake at 350 degrees for 3-4 min. Watch carefully because they will burn quickly.

Coconut Whipped Cream

14 oz. can of coconut cream or full fat coconut milk, 3/4 C powdered sugar and 1 tsp. vanilla

Very important-Chill your coconut cream or milk in the fridge overnight along with your mixing bowl. Keep coconut cream or milk in the can!

The  next day, scrape out the top of the coconut cream or milk but leave the liquid behind in the can or use for something else. Place hardened creme in mixing bowl. Beat for 30 seconds then add vanilla and powdered sugar and creamy and smooth.  Use right away or it will harden in the fridge.




Baked Potato Quiche

We tend to have the same folks stay with us each year for EAA (for the most part). I think they have had every breakfast I make, that is within reason. When serving 12, you make a few things that you wouldn’t make for 2 and vice versa. With that being said, I like to experiment a couple times throughout the week. Last week I decided to make this baked potato quiche that I adapted from a Betty Crocker Recipe. It is one that I will make again. In fact, I might even make it for dinner some night as well.

Baked Potato Quiche– serves 6-8 baked potato quiche

Crust – 2 1/2 C Bisquick mix, 6 TB cold butter, 1/4 C boiling water

Filling – 1 1/2 C chopped cooked ham, 1 1/2 C frozen diced hash brown potatoes, 1 1/2 C shredded sharp cheddar cheese, 3 med. green onions sliced, 5 eggs, 3/4 C half and half, 1/2 tsp. pepper, 1/2 tsp. sea salt, 3 slices crisply cooked, crumbled bacon and sour cream

Heat oven to 350 degrees. Spray a 10″ deep pie plate.

Place Bisquick mix in a med. bowl. Cut in butter until crumbly. Add boiling water and stir until a soft dough forms. Press dough into the bottom and up the sides of the pie pan, forming an rough edge on the rim of the plate.

Sprinkle ham, potatoes, cheese and 2 1/2 green onions (sliced) in the crust. Beat eggs, half and half, salt and pepper until blended. Pour over ingredients in crust.

Bake 1 hour. Let stand 15 minutes before serving to set up. Top with sour cream, crumbled bacon and additional onions and cheese if you like.




Amish Sugar Cookies

I received this Amish Sugar Cookie recipe from a friend of mine several years ago. I had never made them up until last Christmas because I had this hand me down sugar cookie recipe from my Grandma that I had used for years, which I don’t think I ever posted either, so I may have to do that this winter. Anyway, I decided that I might as well give it shot and try this recipe out. The dough is pretty sticky, so it makes it challenging to make cutouts, but I wanted to use this recipe this week because my time was limited. You only need to chill the dough for an hour rather than 24 hours like my Grandmas recipe.

Two years ago we had some guests from Austria stay with us for EAA by the names of Helmut and Petra. We adore them!  They sent me two airplane cookie cutters in the mail as a gift about 6 months after they were here. We do get gifts every once in a while from our guests but this was probably the most unique. Well this couple was able to make it back this year and stay with us again due to a cancellation that we had so I promised them I would make cut out cookies with their gifts. It took me awhile since the cutters are pretty small but they turned out pretty cute!

airplane cookies jarAmish Sugar Cookies

1 C powdered sugar, 1 C sugar, 1 C butter, 1 C oil, 2 eggs, 2 tsp. vanilla, 1 tsp. salt, 1 tsp. baking soda, 1 tsp. cream of tartar and 5 cups of flour.

Cream powdered sugar, sugar, butter and oil together until light and creamy. Beat in eggs and vanilla.

In a separate bowl combine flour, salt, soda and cream of tartar. Add to creamed mixture and beat well. Chill dough for one hour. When ready to bake, make into balls about he size of walnut, roll in sugar and place on a greased cookie sheet. Press down with a glass and bake 8 minutes at 350 degrees.

I cut these little buggers out and iced with a powdered sugar icing. Cute huh?

airplane cookies

Butter Pecan Shortbread Cookies

These butter pecan shortbread cookies are a slightly adapted recipe from an old Martha Stewart magazine that I came across the other day. The recipe intrigued though, so I tried it out and then made some changes, like I usually do and they turned out absolutely perfect! They only make 12, so they won’t feed a crowd but will make a nice a treat for your family.

butter pecan shortbread cookiesButter Pecan Shortbread Cookies – Makes 12 cookies

3/4 cup crushed pecans, 1 stick butter at room temperature, 1/3 C sugar (plus more for coating), 1 vanilla bean (use seeds), 1/8 tsp. sea salt and 1 C flour

Preheat oven to 350 degrees. Toast pecans about 5 minutes. Let cool.

Cream butter and 1/3 C sugar until light and creamy. Beat in salt, vanilla bean seeds and flour. You will have to scrape down the sides of bowl to make sure everything gets combined. Fold in pecans. Separate dough into 12 pieces and shape into balls. Roll in sugar and place on a cookie sheet lined with parchment paper.  Gently flatten, reshaping if needed. Sprinkle with  more sugar.

Bake about 15 minutes, turning half way through. Cool completely.

Taco Shrimp Bites

We served these taco shrimp bites during or wine and cheese social hour last weekend. Lucky for our guests, I had made a couple extra so I could have some myself. They are so good, easy to make, fast and look really pretty on a platter. Not a fan of taco seasoning, try tequila lime, Cajun or other seasoning of your choice.

taco shrimp bites close up20 large shrimp, 1 avocado, diced, cilantro, 1 tsp. Lime zest, lime juice, 1/2 half jalapeno diced, 2 tsp. chili powder, 1/2 tsp salt, 1/2 tsp. pepper, olive oil, sour cream, Ritz crackers

Preheat oven to 375 degrees. Spray a cookie sheet with a nonstick spray. Combine half the salt, half the pepper, lime zest and chili powder together. Mix well. Lay shrimp on a cookie sheet and spray with olive oil. Sprinkle with lime zest mixture and bake 5-8 minutes until the shrimp curl into themselves.

While she shrimp is baking, combine diced avocado, lime juice and remaining salt and pepper in a small bowl.

Combine sour cream and diced jalapeno in another bowl.

Place a dollop of sour cream mixture on cracker or chip, a flower of cilantro, an avocado piece and top with a shrimp. YUM!


Strawberry Shortcake Cupcakes

strawberry shortcake cupcakesplitThese strawberry shortcake cupcakes were a creation due to I had so many strawberries I didn’t know what to do with them. I went to Prellwitz’s Berry Farm near Ripon where I pick every year. They are always friendly, organized and it is weed free. I always pick four flats but this year I just couldn’t get them cleaned, eaten, jarred and made into fruit cups, desserts and breakfast items fast enough. I was very pleased how they turned out. The cupcake is more like shortcake than just a plain vanilla cupcake, which I really like. Because of the whipped topping, they need to be refrigerated. I like them when they sit out at room temp for about twenty minutes to soften up just a bit I promise, these will be a hit for your family, friends and co workers.

Strawberry Shortcake Cupcakes – Serves 15

1 1/2 C flour, 1 C sugar, 1.5 tsp. baking powder, 1/4 tsp. salt, 3 eggs (room temp), 1 C butter (room temp), 1/4 C almond milk(room temp), 1 tsp. vanilla, 15 whole strawberries with tops cut off, whipped cream frosting (recipe below)

Preheat oven to 350 degrees. Line 15 cupcake tins with liners.

Combine flour, sugar, baking powder, and salt. In another bowl blend butter until soft. Add eggs one at a time until combined and then add milk and vanilla. Add the flour mixture and mix until light and fluffy. The batter will be thick though.  Fill cupcakes liners 1/2 full (trust me, they will expand). Bake 20 minutes until done. Cool completely! Once cool, hollow out the center of the cupcake so a whole strawberry will fit inside snugly. Cover with With whipped cream frosting and add some colored sugars or sprinkles.

Whipped Cream Frosting

4 oz. cream cheese, 1/4 C sugar, 1/2 tsp. vanilla, 1/4 tsp. almond extract and 1 C heavy cream

Whisk cream cheese, sugar and extracts until combined. While whipping, slowly pour in heavy cream.  Whip until soft peaks form.



Dressing Downton

Downton Abbey (PBS) Season 1, 2010, Hugh Bonneville as Robert Crawley, Earl of Grantham, and Elizabeth McGovern as Cora Crawley, Countess of Grantham, ©Carnival Films / Masterpiece

Dressing Downton at the Paine Art Center and Gardens is probably one of those exhibits that have been long awaited since it was announced it was coming to town. We started getting reservations for this event last summer already. If you have not heard yet, this exhibit started this last weekend. Changing Fashion for Changing Times goes until September 20th so you do have some time, but don’t wait! The exhibit will feature 36 period costumes from the first four seasons of the acclaimed television series, Downton Abbey, which his on track to be the most successful British drama ever aired. The award-winning costumes showcase the styles of post-Edwardian England and the English country estate. Downton Abbey traces the lives and pursuits of the estate’s aristocratic inhabitants, the Crawley family, and their servants during the 1910s and ‘20s. Filming takes place at Highclere Castle, a country estate in Newbury, England.

Dressing Downton explores fashions in Britain from 1912, marked by the sinking of the Titanic, through World War I and into the early 1920s, the dawn of the Jazz Age.

The exhibit focuses on an era of great change, showing the progression of fashions from the bustle to the flapper dress. The variety of ensembles for the Crawley family and their servants range from country tweeds and riding outfits, to servants’ uniforms and footmen’s livery, to delicate afternoon dresses and lavish evening attire crafted of sumptuous fabrics and decorated with intricate embroidery, lace and beading.

The exhibition’s award-winning costumes were produced by the London costume house of Cosprop Ltd. Since 1986, when the Academy Award for Costume Design was awarded to a Cosprop designer for A Room with a View, the company has supplied costumes for 29 nominated films.


This amazing exhibit premiered in early 2015 at the renowned Biltmore estate in North Carolina before heading to Oshkosh where it will be exhibited throughout the rooms of the historic Paine mansion.


Guacamole is one of those dips that was never one of my favorite. One, I don’t really like the creamy guacamole style. It reminds me too much of baby food and does not have a lot of spunk to it. Last week, we talked about diets, remember? Well, last fall I gave up cheese. I really don’t  miss it like I thought I would but maybe that is because occasionally I will splurge and have a cheese pizza. This is the only time though that I will have cheese, so I have gotten creative and guacamole is one of those things that if I put on my sandwich it takes away that feeling of missing my dear old cheese.  It is also one of those recipes that is  a lot like salsa or a bloody mary. Everyone has their own “special recipe” and it is always better than yours. I am not going to say that this is the “best” guacamole recipe out there because I have not tried one that I really thought was any better than the next. I do however like my recipe, but I am never opposed to trying yours, so if you want to share, please do. I would love to try it!
GuacamoleGuacamole- yield 3 Cups
3 medium ripe avocados, peel removed,  halved and pitted, 1 med. lime,juiced, 3/4 tsp. sea salt, 3/4 ts. ground cumin, 1/2 tsp. cracked pepper, 1/2 tsp. cayenne pepper, 1/2 med, red onion, 2 small Roma tomatoes diced, 1 lg. minced garlic clove, 2 TB fresh cilantro chopped, 1/2 jalapeno, diced, and 1/2 tsp. horseradish.
Place avocado and the lime juice in a large bowl. Take a fork and mash  slightly, but leave chunky.  Add salt, cumin, and both peppers and stir slightly. Add the rest of the ingredients, stir and mash more depending on chunky you like your guacamole. Serve right away, but I like mine a chilled, so I Iike to cover with plastic wrap(lay directly on guacamole) and chill for about 30 minutes.

Waterfest 2015

Can you believe Waterfest 2015 begins already this Thursday, June 18, on Summer Solstice? It should be a pretty good party starting the summer lineup with Pablo Cruise, Paul Sanchez and the Minimum Rage and Salsa Manzana with gates opening at 5:00 PM. Teachers are FREE on opening night with your school ID!

Waterfest is the perfect way to enjoy our Wisconsin summers with friends and family on the banks of the Fox River in a beautiful outdoor setting.  The location doesn’t get much better with it being situated in downtown Oshkosh where you have your choice of restaurants and outdoor patios to relax at before or after a show.  The riverfront is also a great way to hear your favorite bands as well which welcomes boaters and tailgaters. Since 1986, each summer Oshkosh is treated with groups from Jazz, Pop, Rock, Blues and R&B.  Did you know that anywhere from 2,500-7,500 fans may be in attendance on any given evening depending on the entertainment? Eight evenings this summer, you are sure to find a group(s) that you love for a great price.


Diet? Wait, your thinking where is my recipe that she usually posts! Its not that I don’t have one this week, its just


that I thought this was just as important and since diet is based on food, I figured this was along the same lines. So, what comes to mind when you hear that word? I know mine use to be thinking that if you were on a diet, you must be trying to lose weight. Then about ten years ago when we started the B&B, the word diet took on a whole new meaning because we always asked about our guests dietary restrictions or allergies. So then, restrictions took on that similar meaning. These restrictions usually meant trying to lose weight, but most of the time it was for health, usually Dr. advised. As of recent though, dietary restrictions have taken on more of a different meaning with not only myself but our guests as well too. Now, if I hadn’t gone through these “dietary restrictions”, that by the way, I had put on myself, then I might be asking the same question that I hear from those that question this word, diet.

So, let me try to explain. Diet can mean you are trying to lose weight, but we have always been told that we shouldn’t deprive ourselves when trying to do so. Everything in moderation, right? So, you can be on a diet and still have that chocolate chip cookie. Yes, there are those that can’t because of no self control or the Dr. says No. For those people, skip over this part. I am not trying to change the world, just show a different perspective.

Now days, people are gluten free, vegan, vegetarian, lactose intolerant and everything in between and more. You can call yourself whatever you want. Maybe you are vegetarian, but you decided this morning, you wanted sausage. Now, true vegetarians out there will say you are not a “real vegetarian”. Depending how you went into this new diet of yours, who is to tell you what you are and what you are not unless it was Dr. advised.  Most of us have a our cheat days. If  you are like me, I consider myself a vegan, more so a travel vegan. I am really good when I am at home but when I am dining out or at a friends home (hence traveling), I am much more casual about the word. I made this change for myself to feel better, not because I am against anything. Therefore if I tell you I am vegan, it just means that I prefer to lead a vegan lifestyle, however I do not want to put anyone out or if I decide, because I am an adult, that I want a cheese pizza, I am going to enjoy it.

So, whether you agree with me or not, give your friends, family and acquaintances a break if they tell you they are on a diet and have that piece of cake or sneak that slice of bacon.  We are all trying are best.

“Loos”en up On the Loos Cruises

With so much going on, in and around Oshkosh, why not “Loos”en up and take a cruise On the Loos Cruises

Yeh, we have Scotty’s Pontoon boats for you to take out, but if you want something bigger, more people, and really cool, all summer long on Wednesday and Friday evenings, enjoy a two hour cruise with appetizers and a cash bar, departing from the Ground Round all for $19.95 per person. Experience the Fox River with a leisurely cruise to Lake Butte des Morts.

Looking for something fun and different for your wedding party, or just a gathering with your friends?  This stunning family owned and operated paddlewheel Riverboat can accommodate your party with a spacious upper and lower deck with seating area, kitchen amenities, bathroom facility, changing room.Why not take a sunset cruise, or moonlight cruise, Sunday stroll or find a day spend it on the boat cruising the lake and enjoying the sun and sand. It seems like they have thought of everything.
Talk to us about renting out the inn and incorporating a couple hours on the lake with On the Loos Cruises to  make your wedding or special event something to remember.

Irish Fest

Oshkosh Irish Fest is back for its seventh year at the Leach Amphitheater this weekend from June 11-14th. Come down and enjoy authentic Irish music, food, dancing and presentations on Irish history and culture and watch the Currach boat demonstration.  There will be vendors selling merchandise, a 5K, raffle and even fun for the kids  where Little Leprechaun Land will be open. Irish Fest benefits many local charities.

Interested in the 5K? The Irish Fest 5K and One-mile Charity Run/Walk will benefit Cerebral Palsy of Mideast Wisconsin and Oshkosh Irish Fest, The two runs start at 9:00 Am and 10:00 Am. The one-mile route is new for 2015. Participants will receive an event t-shirt (guaranteed if registered before June 8), drinks and snacks, and FREE admission to Irish Fest on Saturday before 4:00 pm.

Raffle tickets are only $5 or 5 chances for $20. The drawing is guaranteed no matter how many tickets are sold and will be held Sunday, June 14, 12:00 pm on our stage at the festival. Grand prize is $1500.00, 2nd prize is a weekend getaway to St. Brendan’s Inn in Green Bay with a complimentary full Irish breakfast and a $75.00 bar/restaurant gift certificate, 3rd. prize is an Irish themed gift basket valued at $300.00, 4th prize is a new pair of running shoes donated by Run Away Shoes, and 5th prize is a $20.00 gift certificate donated by McGuinness Irish Pub. All the prizes sounds pretty terrific to me.



Opening Day

Courtesy of Oshkosh Convention and Visitors Bureau

Courtesy of Oshkosh Convention and Visitors Bureau


Oh my gosh, I am so excited for this Saturday, which is opening day of the Downtown Oshkosh Saturday Farmers Market. The indoor winter market is great but I look forward to this every year being able to wander around downtown Oshkosh and shop all the great vendors that have crafts, bread, honey, jams, flowers and fresh fruits and vegetables and on and on on I could go. Opening at 8:00 AM and going until 12:30, don’t miss the entertainment  and cooking demonstrations as well that begins at 9:00 AM. Parking is plentiful on side streets, and nearby parking lots but stay with us and just walk out the front door 1 block and spending the morning browsing and shopping.

Discover Wisconsin

pergola20713We are so honored that Discover Wisconsin will be filming at the inn and around Oshkosh in just a couple of days. In search of an urban B&B where you can get away from it all and still be within walking distance to all that the city offers is exactly what they were looking for when they contacted us. Watch for them around the city as they will be dining in area restaurants, enjoying the riverwalk, shopping in our amazing downtown retail shops and visiting the Grand Opera House. Of course after a long couple days of enjoying our city, they will have plenty of time to decide what they would like for breakfast as we give them a few choices, enjoy a glass of wine under the pergola, and get to know some of our guests staying with us. This won’t air for almost a year, but I promise we will let you know when it does as it will show a few times over the next two years.

Another Sampling

Here is just another sampling of the different items we put out for our wine and cheese social that we hold for wine and cheese-salmonour guests every Friday and Saturday evening from 5:00-6:00. Of course, it always depends how many we have that are participating on what and how much we decide to provide but this one was a huge hit last weekend. Not only is it very colorful but it provides it a little something for everyone. Lucky for me there were extra so my dinner consisted of a few of the tortellini skewers. The platter consists of summer sausage and my favorite Satori Bellavitano cheese which is a little sharp, nutty and fruity all in one bite. Great with red or white wine. Home made fresh salsa (see previous recipe), home made Roasted red pepper Hummus (see previous recipe), served with pepperjack rice crackers (great for gluten free folks and yummy with all sorts of things) and Ritz crackers for those that are not, cheese tortellini skewers and toasted salmon baguettes. See both recipes for the skewers and baguettes below.

Cheese Tortellini Skewers

1 package of cheese tortellini (in the dairy case), cherry tomatoes, fresh mozzarella balls, hard salami, and fresh basil leaves. Boil tortellini as package describes. Cut cherry tomatoes in half. Assemble on the skewers. I used two of everything except fresh mozzarella which I only used one, but that is up to you. I then drizzled them with a  home made balsamic glaze (recipe is at bottom of page when clicking on link).

Toasted Salmon Baguettes

French bread, sliced about 1″ thickness, cream cheese(room temp) mixed with a little garlic, smoked salmon, capers, crush black pepper.

Toast bread slices at 400 degrees about 5 minutes. Spread cream cheese mixture on bread, add smoked salmon, a few capers and crushed black pepper.

Ultimate Ladies Day

Its back! Ultimate Ladies Day, downtown Oshkosh this Saturday,May 30th. Registration begins at 1:00 at Opera House Square. Hopefully this rain will give us a little break but if not, The Backlot Comedy House at 424 N. Main St is where you will register. This is your chance to shop local! $40.00 and your ticket includes a buy local bag with a coupon sheet, downtown directory and gift card for downtown area Oshkosh businesses worth $10.00 or $20.00. You will also receive two drink and food tastings, one art activity and one entertainment venue. Included is also a 20% off your food purchase at either Beckets, Ground Round or Manila. So, grab your sisters, daughter, your Mom and/or friends and head downtown and show your appreciation for our local businesses.


Turtle Bars

Is there anyone out there that does not like turtles, the candy? These turtle bars are scrumptious and yes rich, but its hard to say no to just one. I would usually save such recipes for when it is colder outside, but mother nature has not been too consistent with us lately so these bars seemed like the perfect time to get made over the weekend. Oh, by the way, super easy to  make too! Hope you enjoy.

turtle bars1 bag of caramel bits, 1 1/2 bags of semi sweet chocolate chips, 2 C pecan pieces, 2 cups crushed Ritz crackers, 1/2 C melted butter and 1 can of sweetened condensed milk.

Preheat oven to 350 degrees. Lightly spray a 9×13 pan. Combine crushed Ritz crackers with melted butter until moist.  Spread evenly in the bottom of the pan, pressing down until firm.

Add half of chocolate chips on the crust, followed by the caramel bits and 1 1/2 C of the pecan pieces and then finally the rest of the chocolate chips and the rest of the pecans.

Drizzle with sweetened condensed milk.

Bake 30 minutes. Let cool completely before cutting or you are going to get a mess.

You can refrigerate these if you choose, but make sure you let them warm up before eating,  otherwise you may break a tooth on the caramel. Still good,  just not as easy to eat.



What to do in Oshkosh this weekend

What to do in Oshkosh this weekend?

Beautiful Bird

Well, there are three very different events that will take you around the city on Saturday, May 2nd. Staring off with Bird Fest beginning at 6:00 AM at Shelter #1 in Menominee Park going to 2:00 PM, rain or shine. There will be Live birds of prey presentations, The “Big Sit” which is a tailgate party for birders, Bird walks and childrens activities with informative exhibits along with a native plant sale and concessions. Later on in the evening, during Gallery Walk from 6:00-9:00 PM at the Masonic Center there will be a Student  birds art exhibit plus photography and art displays throughout downtown Oshkosh.

The Natural and Organic Expo is a FREE event that will be taking place on Saturday as well at the Sunnyview Expo center starting at 9:00 AM. This Expo brings together local and national companies that specialize in natural and organic foods and products. Learn what it is to buy direct from local, organic farmers and vendors. Snatch up early seedlings, innovative new products, specialty, meats, cheeses, sauces, olive oils, jams, nuts, dried fruits, wine, beer, baked goods fresh greens, free-range meat and eggs. Learn to grown your own garden. Not enough space, learn where community gardens are at in your area. Also, health products, art and Eco Sustainable items will be at the expo. Try different products from area restaurants that are all locally and organically purchased and prepared.

Don’t forget about Afterwalk starting at 8:00 at the Grand Opera House Lounge.  Never any cover and a full service bar and bar menu. After Gallery walk, enjoy music Rob Anthony.