Coulee Region Cooks (127)

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.

Tuesday - December 20, 2016 1:09 pm

Halloween Dream Brownies

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Brownies:

1 orange cake mix

1 (4-serving) package instant vanilla, cheesecake or white chocolate pudding

2 eggs

½ cup vegetable oil

1 cup white chocolate chips

Frosting:

4 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon vanilla extract

¼ teaspoon orange extract, to taste, optional 2 cups powdered sugar

Heat oven to 350 degrees. Spray an 8-x 8-inch baking dish with nonstick spray; set aside.

Brownies:

In bowl of mixer, beat together cake mix, pudding mix, eggs, and oil until a dough forms. With hands, work in chips until fairly evenly distributed; press dough evenly in bottom of pan. Bake 15 to 20 minutes - until edges are turning golden and the bars are puffy and slightly firm on top. Remove from oven and let cool completely on wire rack. Frosting: In bowl of mixer, beat butter, cream cheese, and extract(s) on medium speed until smooth. Slowly add powdered sugar, beating on low until combined. Increase mixer speed to high; beat for one minute. Spread frosting evenly over bars in pan. NOTE: If you can't find an orange cake mix, use a white cake mix and when adding eggs and oil, also add 2 teaspoons orange extract and 3 drop yellow to 1 drop red food coloring until you get the desired color. Also, I just used a can of cream cheese whipped frosting. (apc)

Tuesday - December 20, 2016 1:05 pm

Pumpkin Cheese Tarts

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¼ cup coarse sea salt

½ teaspoon ground cinnamon

¼ cup chopped pecans

2 teaspoons butter (no substitutions)

8 ounces cream cheese, softened

½ cup finely shredded Cheddar cheese

½ cup canned solid-pack pumpkin (not pie filling)

½ teaspoon garlic powder

2 dashes Worcestershire sauce, or more to taste

¼ teaspoon ground cayenne pepper, to taste

20 mini fillo tart shells, thawed to room temperature

Combine sea salt and cinnamon in a small bowl; stir until well mixed. Heat a small skillet over medium heat. Melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. Remove from heat. Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined. Place cheese mixture into a pastry bag fitted with a small open star tip (such as Ateco #21). Pipe mixture evenly into fillo shells. Top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste. Serve immediately, or refrigerate up to 2 hours until ready to serve. (Shared with allrecipes.com by Christina [2016])

Tuesday - December 20, 2016 1:00 pm

Ghostly 3-Cheese Pizza

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12 Rhodes yeast dinner rolls, thawed to room temperature or refrigerated pizza crust

½ cup pizza sauce

¾ cup grated provolone cheese

¾ cup grated mozzarella cheese

¾ cup grated white cheddar cheese

Deli pepperoni slices

Purple onion rings

Salami slices (I used sausage instead)

Olive slices

Green pepper

Heat oven to 350 degrees. Spray counter lightly with non-stick cooking spray. Combine rolls and shape them or refrigerated pizza dough into a large teardrop shape. On rounded end cut down sides 3 to 4 inches to form arms. Pull arms out and tuck pointed ends under. Place on a large sprayed baking sheet. Pull bottom of ghost to one side. Poke with a fork several times to prevent bubbles from forming. Bake 10 to 15 minutes. Remove from oven and cool slightly. Spread pizza sauce evenly over crust. Sprinkle evenly with any pizza toppings you like; evenly top with cheeses (use any cheeses you have on hand). Use red onion slices for eyes and green pepper for mouth; decorate face as desired. Bake an additional 10 to 15 minutes or until cheese is nicely melted. (Adapted from rhodes.com)

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 rhodes.com)

Tuesday - December 20, 2016 12:49 pm

GRILLED SALAD

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Dressing 3 ancho chili's washed, deseeded and chopped

1/2 cup grated onion

3 cloves grated garlic

1/4 cup rice vinegar

1/4 cup white vinegar

1/2 cup vegetable oil

Salt to taste

1/4 tsp cumin

2 tsp dark brown sugar Whisk together

Brush olive oil on 3 heads romaine split down the middle

3 red peppers

Grill the peppers and romaine until lightly charred Drizzle with dressing Top with fresh cheese (Feta, queso fresco etc.. And of course a pitcher of margaritas for the cook!

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 11:04 am

Breakfast Bundt

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18 Rhodes Dinner Rolls, thawed to room temperature

3 eggs beaten

12 strips cooked bacon, chopped(can use ham, Canadian bacon, etc.)

3 tablespoons half & half

1 cup shredded, Cheddar-Monterey Jack cheese blend or cheese of choice

4 green onions, finely sliced or ¼ cup minced onion

Heat oven to 350 degrees. Spray bundt pan generously with non-stick spray. Cut rolls in quarters; set aside. Combine remaining ingredients in bowl; mix well. Add cut up rolls; toss to coat thoroughly. Arrange roll mixture evenly in bundt pan. Cover with plastic wrap; let rise until double in size. Remove wrap; bake 25 to 30 minutes.

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.

Monday - July 18, 2016 10:53 am

Avocado Pesto Stuffed Tomatoes

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30 cherry tomatoes (about 2 pints)

½ medium avocado, pitted, peeled, and cut up, more to taste

2 ounces cream cheese, softened

2 tablespoons homemade or purchased basil pesto

1 teaspoon lemon juice

Snipped fresh basil (optional)

Cut a thin slice from the top of each tomato. Cut a thin slice from bottoms of tomatoes if they won't stand upright. With a small spoon or small melon baller carefully hollow out tomatoes. Line a baking sheet with paper towels. Invert tomatoes on towels. Let stand 30 minutes to drain. Filling: In food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. Place tomatoes, open sides up, on a serving platter. Pipe filling into tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers:

Monday - July 18, 2016 10:50 am

Penne with Fresh Mushrooms

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1 Tbsp. olive oil

1 tsp. butter

¾ cup sliced leeks

¾ tsp. dried sage

6 cups coarsely chopped mixed fresh mushrooms (oyster, crimini, chanterelle, baby bellas)

¾ cup half and half

1 tsp. salt

½ tsp. black pepper

8 oz. uncooked penne

Shredded Parmesan cheese

Heat oil and butter in a large, heavy skillet over medium heat. Add leek to pan and cook 2 minutes until tender. Stir occasionally. Stir in sage and cook 30 seconds stirring occasionally. Add mushrooms and cook 8-10 minutes or until liquid evaporates, stirring occasionally. Add half & half, and cook until liquid is reduced to 6 Tbsp. (about 2 minutes). Stir in salt & pepper. Remove from heat and keep warm. Cook pasta according to package directions omitting salt & fat. Drain. Place in a large bowl. Add mushroom mixture to pasta. Toss gently to coat. Serve with a sprinkling of Parmesan cheese.

Coulee Region Cooks Podcasts

  • 04-14-2017 by Mike Hayes
    New Head Chef at Twisted Moose Tim Fuhrman shares favorite recipes, and a few tricks.
    Created on 2017-04-15 10:56:28
  • 04-06-2017 by Mike Hayes
    Jim Bressi Brought news from the Kwik Trip Dairy, Switzerland and a few fondue recipes too
    Created on 2017-04-07 15:53:58
  • 03-23-2017 by Mike Hayes
    Wendy Storandt from Storandt Farms shares some tasty salsa and jam recipes from her farm cookbook.
    Created on 2017-03-24 15:30:10
  • 02-23-2017 by Mike Hayes
    Tan Pham of Cuisine Adventure Tours takes us on a tasty trip through Vietnam.
    Created on 2017-03-01 16:27:11
  • 02-16-2017 by Mike Hayes
    Tina Gilbertson from The Dairy Council shares some of her favorites.
    Created on 2017-02-21 16:34:18