Coulee Region Cooks (193)

Join Mike Hayes each Thursday morning on WIZM for Coulee Region Cooks, the area's only live radio cooking show. Mike is joined by some of the best chefs and home cooks throughout the La Crosse area as they share their favorite recipes. Catch Coulee Region Cooks Thursday mornings at 10am on WIZM.

Friday - January 5, 2018 10:15 am

Cranberry Orange Muffin

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6 cups flour

1 1/2 tablespoon baking powder

1 1/2 tsp salt

3 cups of sugar

the zest of 3 oranges

6 whole eggs

1 tablespoon vanilla

1 cup buttermilk

1/2 cup orange juice

1 1/2 cup canola oil

3 cups cranberries

In a food processor, process the sugar with orange zest for one minute. Poor out the sugar into a bowl. In the same food processor (no need to wash) pulse the cranberries until they are broken down. Poor the cranberries into another bowl. Juice the oranges that you just zested until you get 1/2 cup of juice. Set aside. In a large bowl, combine the wet ingredients: canola oil, orange juice, buttermilk, vanilla, and eggs. In another large bowl, whisk together the dry ingredients: flour, baking powder, salt, and orange zest sugar, and pulsed cranberries Whisk the dry into the wet until it just comes together. Do not over mix. Batter can be portioned immediately into muffin liners or can be refrigerated up to 5 days. Bake at 350^F for 20 or so minutes, until the center springs back when touched. Optional: top with a basic strussel topping or sugar just before baking.

Friday - January 5, 2018 10:12 am

Meringue Cookies

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Description: A light as air cookie that can be used plain on it's own, as a sandwich cookie, or to decorate a wedding cake!

 

Ingredients:

3 egg whites

pinch of salt

1 cup sugar

1 teaspoon white vinegar

1 tsp extract (vanilla, peppermint, rose, almond, etc)

Optional Additives:

3 tablespoon crushed peppermint

1/3 cup mini chocolate chips

Directions:

Preheat oven to 300 F. Beat egg whites with a pinch of salt. Start the mixer on low and gradually increase the speed to medium until the egg whites start to foam. The bubbles should be small and uniform. Slowly add the sugar and allow to whip for several more minutes. Add the vinegar and any flavor extracts last. The mixture should be shinny and the the peaks should be stiff. Line a pan with parchment. Pipe out meringue batter into desired shapes. Put pan in the oven and bake at 300 F for only 1 minute. Do not open the door and turn the oven off. Allow the meringue cookies to finish cooking inside the oven and leave for several hours or overnight Cookies are finished. They can also be sandwiched into a cookie.

Friday - January 5, 2018 10:10 am

Meringue Bakery's Signature Chocolate Cake

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1/2 cup canola oil

1 cup whole milk

1 cup hot strong coffee

2 large eggs

1 tablespoons vanilla

1 3/4 cup flour

2 cups sugar

3/4 cup cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

In a bowl, combine all of the wet ingredients with a whisk: canola oil, milk, coffee, eggs, and vanilla In another bowl, combine all of the dry: flour sugar, cocoa powder, baking powder, baking soda, and salt Whisk the dry ingredients into the wet and whisk until fully combine. Do not over mix. Poor batter into cupcake liners or prepared pans (pans with parchment on the bottom). Bake at 350^F until the center is springy or a toothpick inserted into the center comes out clean.

Wednesday - January 3, 2018 5:52 am

Christmas Cookie Dough Dip

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½ cup Chobani® nonfat vanilla Greek yogurt

5 tablespoons butter, softened

2 ounces of cream cheese, softened

¼ cup flour

½ cup powdered sugar

½ teaspoon vanilla

8 tablespoons holiday sprinkles, divided

Graham crackers, fruit, shortbread cookies, etc., for dipping

Place butter, cream cheese and sugar in a medium bowl; using a mixer, beat until light and fluffy, about 2 minutes. Add flour and vanilla; beat another minute. Add yogurt ¼ cup at a time; mix on low after each addition to combine. Stir in 6 tablespoons sprinkles; use remainder to sprinkle on top of dip for decoration. Serve immediately with fruit, graham crackers shortbread cookies, Nilla Wafers etc., or dippers of choice. Can be 1 day ahead and refrigerated; let sit at room temperature 20 minutes before serving. Good any time of year. (dinneratthezoo.com) I made a chocolate chip cheese ball but following the recipe left me with a very soupy consistency that refrigeration didn’t improve. I did quite a bit of doctoring and never did get a consistency that would make a cheese ball. So I am not including that recipe, but substituted this one that I hope works much better for those of you who try it.

Wednesday - January 3, 2018 5:50 am

Eggnog Quick Bread

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2 eggs, beaten

1 cup eggnog

2 teaspoons rum flavored extract

1 cup white sugar

1 teaspoon vanilla extract

½ cup butter, softened

2¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

Heat oven to 350 degrees. Grease bottom only of a 9-x5-inch loaf pan, or three 3-x5-inch loaf pans. Blend together eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together flour, baking powder, salt and nutmeg. Add to eggnog mixture; stir just enough to moisten; pour into prepared pan(s). Bake large loaf 40 to 60 minutes, or until a tester inserted in center comes out clean; small loaves 30 to 35 minutes – test with toothpick. Cool 10 minutes; remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator. To serve: warm up bread; sprinkle with confectioners’ sugar. (bev; allrecipes.com) I made both sizes, and found that the small loaves needed a bit more time, but test them with a toothpick at the recommended time. The small ones came out of the pans easily, but the large ones were difficult to remove and part of the bottom remained on the pan bottom, tearing a chunk out of the loaf. But they were very good anyway. If they tear apart, you could cube them and use as the base for a trifle.

Wednesday - January 3, 2018 5:46 am

Breakfast Casserole II

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1 pound ground pork sausage

12 eggs

1 can condensed cream of mushroom soup

1¼ cups milk

½ pound sliced fresh mushrooms, sautéed

2 pounds frozen potato rounds (crispy crowns, like taco John’s uses for their potatoes olé)

½ cup shredded Cheddar cheese

Heat oven to 350 degrees. Lightly grease a 9-x13-inch baking dish. Cook sausage in a skillet over medium-high heat until evenly brown. Drain; set aside. In a large bowl, beat together eggs, cream of mushroom soup and milk. Stir in sausage and mushrooms; pour into baking dish. Stir in frozen potato rounds. Bake 45 to 50 minutes. Sprinkle with cheese; bake an additional 10 minutes, or until cheese is melted. (schules; allrecipes.com) I added about a cup of pepper Jack cheese to the casserole before baking; and sprinkled the top with another ½ cup (probably a little more), during the last few minutes of baking time.

Wednesday - January 3, 2018 5:43 am

Mini Italian Skewers (Antipasti)

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½ pound refrigerated cheese tortellini

50 salami or pepperoni slices (usually 2 small packages)

1½ pounds mozzarella cheese, cut in ¼-inch by 1-inch pieces (or your desired size)

1 (16-ounce) bottle Italian dressing

1 (6-ounce) can or jar of medium olives, any kind or mix of green, black, kalamata, etc.

Toothpicks

Cook tortellini according to package directions; do not overcook. They should be firm. Drain; rinse with cold water. Spread out on clean towel or paper toweling to cool. Place in ziplock bag; add Italian dressing and let marinate 2 hours (or overnight), refrigerated. On each toothpick, thread 1 tortellini, a salami-wrapped cheese cube and an olive. Arrange skewers on a platter or stand in bowl. Can be made ahead of time, covered with plastic wrap and refrigerated. Can easily be turned into a salad – add chopped red onion, bell pepper and artichoke hearts, whole grape tomatoes, shredded carrots and/or grated parmesan cheese. Cut the salami in bite-sized pieces or use mini pepperoni. I alternated between green, spinach-cheese tortellini, and white, 3-cheese tortellini; ½ pound Genoa salami, half mozzarella cheese and half Sargento garlic and herb (Monterey) Jack snack bites. I alternated between green pimiento-stuffed and large black, pitted olives.

Wednesday - January 3, 2018 5:40 am

Spinach Dip Bites

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10 ounces frozen spinach, thawed well-drained and re-chopped

1 (6-ounce) jar artichoke hearts, drained and chopped

½ teaspoon minced garlic

2 tablespoons grated parmesan cheese

4 ounces cream cheese, softened

¾ cup shredded mozzarella cheese, divided

½ teaspoon garlic powder

Salt and pepper to taste

optional 1 can seamless crescent dough

Heat oven to 375 degrees. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese; blend in cream cheese and half the mozzarella. Season with salt and pepper; set aside. Using a rolling pin, lay out dough on a cutting board and lightly stretch to an 8- x 12-inch rectangle. Cut dough into 2-inch squares, 24 squares total. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent (you don't need to mold to the cup). Scoop one teaspoon spinach mixture on top of each square; gently push in (bites will mold to your tin while baking). Spread remaining mozzarella over tops of cups. Bake 15 to 17 minutes, until golden brown. Let cool 5 to 10 minutes before moving from tray. (lilluna.com) My time saver: Buy spinach dip. I added chopped water chestnuts and artichoke bottoms (I prefer them to hearts), a handful of cheese – any type is okay – I usually use shredded mozzarella, but this time I had 3-cheese Italian blend, so I used that. Feta cheese gives it a little more zip. I scooped it into mini prebaked phyllo shells, topped it with a bit of shaved fresh Parmesan and baked it 15 minutes (check it at 10). Can be served warm or at room temperature. Another alternative is to use pie crust to line the muffin cups. It won’t turn soggy as crescent might.

Wednesday - December 13, 2017 11:07 am

Fettuccini Alfredo

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INGREDIENTS –

10 oz package of Fettuccini Noodles

8 oz Whipped Butter

1 ½ Cups Grated Parmesan Cheese

1 Cup Heavy Whipping Cream

Cook pasta in boiling water Begin sauce after pasta has cooked 4-5 minutes Drain Pasta Pour sauce over pasta and serve right away Serve with garlic bread and salad, compliments beef tenderloin very well

Wednesday - December 13, 2017 11:02 am

Seafood Linguine

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INGREDIENTS –

9 oz Package of Linguine

1 Pound of Raw Shrimp

2 Cups Heavy Whipping Cream

1 Chopped Onion

2 Tablespoons of Olive Oil

¼ Stick of Butter

2-3 Cloves of Garlic Seasonings

¾ Teaspoon of Salt

½ Teaspoon Cayenne Pepper

¼ Teaspoon Black Pepper

¼ Teaspoon White Pepper

½ Cup of Fresh Parsley Chopped

½ Cup of Fresh Basil Chopped

¼ Teaspoon Thyme or 1 Teaspoon Fresh

 

Peel Shrimp and Reserve Shells Boil Shells in Water for 15 minutes to create a stock, remove shells from stock Saute onion in oil and butter until onion is translucent. Add Chopped Cloves of Garlic Add seasonings and cook 2 minutes Add shrimp and saute on each side 1 minute, remove shrimp Add stock to pan Add heavy cream to pan cook to thicken Add linguine and shrimp Toss and serve with parmesan cheese

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