There is nothing more soothing than a hot cup of spiced orange cider on a cold winter’s night. Just add hot water!

Tequila and lime give these burgers a unique twist that the whole family will love.

This is one my mum in England used to make when we were kids. It was always the biggest hit every year. Use your imagination and a variety of candies to make doors, windows, pathways, and a garden. Note, this gingerbread house takes 2 to 3 days to complete. You can buy a variety of candies for decoration.

Use flour and milk to make a sauce with canned artichoke hearts, then cook the sauce briefly with onions, mushrooms, fresh tomatoes and chopped basil. Toss with cooked pasta and enjoy a fresh and flavorful dish.

These seem to be everyone’s favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.

This rice and green bean dog food is easy on the stomach; perfect for when your best friend is feeling under the weather.

My all-time favorite shooter, this drink is responsible for cutting my I.Q. in half on a few occasions.

A sure classic for a crowd. This dip is creamy with pretty flecks of green dill. Serve this with a range of crudite such as carrot sticks, celery, radishes, or cauliflower.

This is a very good bread that’s very easy to make. I also make spelt muffins and spelt brownies which are really good also. Spelt has a nice nutty flavor and is available in most natural foods stores.

This is an old Seattle recipe.

Tomato juice and beef bouillon form the base for this soup with potatoes, onions and a bag of mixed frozen vegetables.

From the farm to the fork…there are few phrases that make our stomachs (and overall karma) feel so good.

The Hilton Sprinfield in Virginia is hosting a Flying Dog beer dinner September 23. The 6-course menu features three main courses categorized by sea, land, and air. Here’s a quick glimpse at the sea course:

Pan seared Bronzino served over a heirloom tomato and spaghetti squash Napoleon with with aged balsamic and basil oil - paired with our In-Heat Wheat Hefeweizen.

The Farm to the Fork dinner is $125 per person. To learn more about the menu and to make a reservation, call the Hilton Springfield at 703-971-8900.

If you have a hankering to can some apple pie filling, this is the recipe to use. It is simple and makes up to seven quarts of filling.

The crust is made with melted chocolate and crispy rice cereal, and the filling is fluffy cream cheese and peanut butter drizzled with chocolate sauce.

Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.

This sweet and spicy rub includes oregano, thyme, and rosemary. Fire up the smoker and get ready for a full flavored rib experience.

Chocolate cake made in a jellyroll pan, covered with chocolate frosting and walnuts.

This chutney with pears, mangos, dried cherries and lots of spice is a perfect addition to your holiday table.

Keep it fresh by mixing fresh chopped tomatoes, onion, bell pepper, and cilantro with lime juice for a quick and simple salsa.

A layer cake made from a mix that has a pineapple topping baked right in.

This is an old, old recipe from relatives in Georgia.

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we’ve never written it down before. But it is always incredibly juicy and succulent!

The flavors of orange zest and lemon permeate this cake, which is loaded with walnuts and soaked in a honey syrup.

A beer dinner hosted by Matt Brophy, our VP of Brewing Operations? It sounds too good to be true. Join him at the Swedes Inn Friday, August 27 at 7 pm for this incredible 5-course menu:

First Course

Tilapia and Monterey Jack Sliders

• With Bibb lettuce and Creole tartar sauce with pickled Jersey fresh vegetable slaw
• Paired with our In Heat Wheat Hefeweizen

Second Course

Spicy Chicken Sausage Wrap

• With peach & dried cranberry chutney and baby arugula
• Paired with our Dogtoberfest Marzen

Third Course

Mustard-Crusted Roast Beef

• On a Smoky Bacon-Mustard Corn Waffle with Jersey tomato slices
• Paired with our Doggie Style Classic Pale Ale

Fourth Course

Chipotle Guava BBQ Glazed Pork Wings

• Over extra sharp white cheddar mashed potatoes
• Paired with our Raging Bitch Belgian-Style India Pale Ale

Fifth Course

Dark Chocolate Pudding Cake

• Drizzled with Jersey Blueberry Compote
• Paired with our Gonzo Imperial Porter

I made up this mixture on a whim and wow! These are definitely the best hamburgers I’ve ever had and everyone who’s had them says the same. The spices are Indian in origin, but the flavor is deliciously unique!