Series

Chef Russ Palmer of Busch's Fresh Food Market demonstrates a simple appetizer for your holiday party. For locations and more visit, buschs.com.

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.

James Delmaro, a contractor with a history of leaving customers upset and a history of legal issues, is in custody, officials say. According to the Michigan Department of Corrections and a victim down in Florida, he is facing new charges for the same old alleged story.

The doctor is in to talk about dealing with an addiction during this time of year.

One of the most hidden dangers every winter is the health risk of snow shoveling.

Dr. Ibrahim Sablaban, Psychiatrist with Metropolitan Behavioral Health, a Corewell Health and UHS partnership and Dr. Samreen Shah, Corewell Health’s division chief of Behavioral Health, discuss ways to care for your mental health during the holidays.

Risotto Infused with Butternut Squash Feeds four people Risotto Base Ingredients: 2 oz Leeks, diced 2 oz Fennel, diced 2 oz Onions, diced 2 cloves of garlic, minced 4 oz of butter 8 oz Arborio rice, washed ½ cup of white wine 3 cups of stock or broth 2 oz parmesan cheese Salt and pepper to taste Method: Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. Add the rice; stir it well to coat it with the butter. Sauté briefly until lightly toasted and nutty aroma forms. Deglaze with the white wine. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. Add the remaining stock in two or more additions stirring frequently. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately. Puree of Butternut Squash Ingredients: Clarified butter as needed. ¼ cup of onions, diced ¼ cup of celery, diced 1 Butternut Squash, peeled and diced\ 1 cup of vegetable Broth 1 cup of heavy creme Few drops of lemon juice as needed Salt and pepper to taste Method: 1. Sauté the vegetables until most of the moisture is evaporated. 2. Add the stock and crème, simmer about 10-15 minutes, ensure all items are tender to puree.. 3. Process until smooth. 4. Adjust the seasoning and consistency.