Wednesday - June 21, 2017 5:53 am

Cheese Flatbread

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2 pocket pitas, unsplit

1 cup shredded farmer cheese

½ tsp oregano

Salt/pepper to taste

Preheat broiler to high with rack 3-4 inches from the element. Line a baking sheet with foil. Arrange pitas on the prepared baking sheet, then top with cheese and oregano. Season lightly with salt and pepper. Broil pitas until cheese is melted and browned (about 5 minutes). Cut in quarters.

Wednesday - May 3, 2017 12:30 pm

Ham and Spinach Muffins

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2 cups flour

½ cup Parmesan cheese (recommend something sharper – sharp Cheddar, aged Swiss, Cheddar-bleu)

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon pepper

1 cup milk

3 eggs, beaten

¾ cup cottage cheese

4 tablespoons butter, melted

¾ cup diced ham

1 medium onion, diced

½ cup frozen chopped spinach, thawed, well-drained

Heat oven to 400 degrees. Line muffin pan with paper liners. In a large bowl combine flour, Parmesan, baking powder, salt and pepper, mixing until blended. In another bowl whisk together milk, eggs, cottage cheese and butter. Stir wet ingredients into dry ingredients until combined; fold in ham, onion and spinach. Divide batter evenly among muffin cups; bake 25 minutes. Cool 5 minutes. 18 muffins

Sunday - April 2, 2017 10:14 am

Company Party Cranberry Meatballs

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3lb prepared meatballs

2C Storandt Farms Berry Cranberry Jam

1/2 C chili sauce

1 C dried cranberries


Make your favorite meatballs, when cooked add them to the crockpot combine all the ingredients and heat on low for 3 hours.

Monday - February 6, 2017 10:18 am

Cheesy Mini BLTs

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1 (8-ounce) can Pillsbury® Crescent dough sheets

½ cup Cheddar-Monterey Jack cheese blend, shredded

8 slices bacon, crisply cooked, crumbled (½ cup)

2 tablespoons chopped green onions, optional

1/3 cup mayonnaise or salad dressing

½ cup shredded lettuce

8 cherry tomatoes, sliced

Heat oven to 375 degrees. Unroll dough on work surface; press into 12-x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. 12 appetizers, each: 150 calories; 11g fat; 0g fiber

Tuesday - December 20, 2016 12:55 pm

Halloweeño Popper Mummies

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10 Rhodes Yeast Dinner Rolls, thawed but still cold or strips of refrigerated pizza crust or crescent sheets

10 jalapeño peppers halved lengthwise, seeded

8 ounces cream cheese, softened

8 ounces pepper jack cheese, grated

1 green onion, finely chopped (or diced onion to taste, and 1 tablespoon chives)

½ cup crumbled bacon

Black peppercorns for eyes

Heat oven to 400 degrees. Combine cheeses, onion and bacon; mix well. Fill pepper halves with cream cheese filling. Cut each roll in half. Roll each half into a 20- to 22-inch rope. Wind rope around filled pepper to make a mummy. Add 2 peppercorns for eyes. Bake 8 to 10 minutes (pizza crust will take 15 to 20 minutes). (Adapted from

Tuesday - December 20, 2016 5:37 am

Refrigerator Dill Pickling

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Ingredients: *Optional Vegetable Selection : 2 large garden cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced ( green beans, shredded cabbage, sliced raw onion, etc) 16 sprigs fresh dill, divided or one (2ft) stalk, chopped 4 garlic cloves, smashed, divided 4 teaspoons black peppercorns, divided 1 Tbsp red pepper flakes, divided

For the Brine: 4 cups water 14 tablespoons white vinegar (approx. ¾ cup) 3 tablespoons kosher salt Method: Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to a food processor. Pulse until rough chopped. In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Add to the chopped mixture Heat the mixture on med-high in a large stock pot for roughly 20 minutes. Cool in the fridge for 1 hr Separate four pint-size canning jars Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids. (extra garlic optional) Refrigerate for at least 5 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.

Monday - July 18, 2016 11:02 am

Deviled Ham

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1 pound ham or bologna, cut in small dice

½ cup mayonnaise (start with less, add more as needed)

¼ cup prepared mustard, to taste

½ cup finely chopped onion

2 to 3 tablespoons pickle relish, drained as much as possible

1½ to 2 tablespoons Worcestershire sauce, optional

½ to 1 teaspoon mustard powder, to taste

Salt and pepper to taste

Combine all ingredients in food processor and blend until smooth. Use as a mini cream puff or sandwich filling or spread on crackers for a snack.

Wednesday - February 10, 2016 12:00 am

Cheesy Spinach Balls

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2 (10 oz.) packages frozen spinach, thawed & well-drained

2 small onions, very finely chopped (I use a food processor)

2 1/4 c. stuffing with herbs (I use Pepperidge Farm)

6 eggs, beaten

1/2 c. melted butter

1/2 c. Parmesan cheese

2 tsp. garlic salt

1 tsp. black pepper


1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray. 2. Bake at 350 for 20 minutes. Makes approximately 60 balls. NOTES: Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.) For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes. For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes). Enjoy!

Wednesday - February 10, 2016 12:00 am

Buffalo Chicken French Bread

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3 lbs boneless, skinless chicken breast (frozen is fine)

12 oz bottle Frank's Buffalo Sauce

3 Tbsp (1 pkg) Hidden Valley Dry Ranch Mix

4 Tbsp butter

8 oz shredded monterey jack cheese

crumbled blue cheese

loaf french bread

Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours (high for 4). preheat the oven to 400 Shred the chicken using 2 forks, I do it right in the crockpot, but you can take it out if you want, just put it back in) add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. slice bread lengthwise and spread chicken evenly across the top of both halves top with the monterey jack place in the oven for 8 mins, the cheese will melt top with blue cheese crumble (as much or as little as you like slice and serve!

Wednesday - January 6, 2016 12:00 am

Pretzel Turtles

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20 small mini pretzels

20 chocolate covered caramel candies

20 pecan halves

Heat oven to 300 degrees. Arrange pretzels in a single layer on parchment lined cookie sheet. Place one chocolate-covered caramel candy on each pretzel. Bake 4 minutes. While warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. (From: Cacki; [2015])

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