Coulee Region Cooks (148)

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.

Wednesday - January 18, 2017 10:34 am

Homemade Creamy Mushroom Soup

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3 Tbsp butter

1 small onion, quartered

1 pound mixed mushrooms, quartered

1 quart chicken stock

2 sprigs parsley

1 small bay leaf

1/8 tsp thyme

2 Tbsp corn starch mixed with 3 Tbsp water

Salt and black pepper to taste

1 cup low fat evaporated milk

1 cup sliced mixed mushrooms sautéed in 1 Tbsp butter

Heat 3 Tbsp butter in a soup pot over medium heat. Add onion and mushrooms and cook until soft and fragrant (about 5 minutes). Add stock, parsley, bay leaf and thyme and simmer until aromatic (about 20 minutes). Discard bay leaf, transfer mixture to a blender or food processor and puree. You may need to do this in batches. Return puree to pan and bring to a boil. Whisk corn starch mixture into soup and cook until thickened. Season to taste with salt and pepper. Just before serving stir in evaporated milk. To serve, ladle soup into bowls and top with 1-2 Tbsp sautéed mushrooms.

Wednesday - January 18, 2017 10:24 am

Cheesy Broccoli and Cauliflower Soup

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2 Tbsp butter

2 medium onions, chopped

1 tsp crushed caraway seeds

4 cups potatoes, cut into ½ inch chunks

6 cups chicken stock

1 bay leaf

3 cups bite size broccoli florets

3 cups bite size cauliflower florets

½ cup whole milk

1 cup sharp cheddar cheese, shredded

4 slices bacon, cooked until crisp and crumbled

Melt butter in a soup pot over medium heat. Add onions and caraway seeds and cook until onions are tender (about 5 minutes. Add potatoes, stock and bay leaf. Simmer until potatoes are tender, about 30 minutes. Mash with a potato masher. Add broccoli and cauliflower and simmer until just tender; about 10 minutes. Add milk and cheddar cheese and stir until blended. Stir in crumbled bacon. Discard bay leaf and serve.

Wednesday - January 18, 2017 10:22 am

Mulligatawny Soup

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1 Tbsp oil, divided

½ pound boneless chicken breasts cut in bite size pieces

1 cup peeled and chopped apple

¾ cup chopped onion

½ cup chopped carrot

½ cup chopped celery

½ cup chopped green pepper

2 Tbsp flour

1 ½ tsp curry powder

½ tsp ground ginger

¼ tsp crushed red pepper

¼ tsp salt

1 quart chicken broth

1/3 cup mango chutney

¼ cup tomato paste

Heat 1 tsp oil in a soup pot over medium high heat. Add chicken and sauté 3 minutes. Remove from pan and set aside. Heat remaining 2 tsp oil in the pan. Add apple, onion, carrots, celery and green pepper and sauté 5 minutes stirring frequently. Stir in the flour, curry powder, ginger, crushed red pepper and salt and cook 1 minute stirring constantly. Slowly add broth stirring constantly to avoid flour clumping. Add chutney and tomato paste. Stir well and bring to a boil. Reduce heat and simmer 8 minutes. Return chicken to pan and cook 2 more minutes or until mixture is thoroughly heated through.

Wednesday - January 18, 2017 10:19 am

Turkey Mole Soup

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1 tsp olive oil

1 ¼ pounds ground turkey

1 cup chopped onion

1 cup chopped green pepper

1-2 Tbsp chili powder (to taste)

4 garlic cloves, minced

¼ cup bottled mole

1 quart chicken broth

½ cup raisins

½ tsp salt

½ tsp black pepper

1 can black beans, drained and rinsed

1-14.5 oz can diced tomatoes, undrained

1-4.5 oz can chopped chilies, undrained

3-6 inch corn tortillas, cut into ¼ inch strips

½ cup chopped cilantro

Heat oil in a soup pot over medium heat. Add turkey, cook 5 minutes or until browned. Stir to crumble. Add onion, green pepper, chili powder and garlic. Cook 5 minutes stirring frequently. Combine mole and chicken broth stirring with a whisk. Add broth mixture, raisins, salt, pepper, black beans, tomatoes and chilies. Stir well. Bring to a boil, cover, reduce heat and simmer 20 minutes. Meanwhile, preheat oven to 425 degrees. Place tortilla strips on a baking sheet and bake at 425 for 5 minutes or until golden brown. Spoon soup into bowls and top each bowl with tortilla strips and a Tablespoon of cilantro.

Wednesday - January 18, 2017 10:16 am

Chicken Wild Rice Soup

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¾ cup wild rice blend

1 ½ cups water

3 Tbsp butter

1 Tbsp minced onion or shallots

3 Tbsp flour

3 cups chicken stock

2 cups bite size pieces cooked chicken

1/3 cup minced ham

½ cup finely grated carrots

3 Tbsp chopped slivered almonds

1-12 oz. can skim evaporated milk

2 Tbsp sherry

1 Tbsp cornstarch mixed with 1 Tbsp water

Minced parsley

Combine wild rice blend with 1 ½ cups water in a saucepan with a tight fitting lid. Bring to a boil, stir once, cover, reduce heat to simmer and cook 45-50 minutes or until rice is tender and all liquid is absorbed. Remove from heat, let stand in a covered pot for 10 minutes. Fluff with a fork. Meanwhile, melt butter in a soup pot. Sauté onion until tender. Sprinkle flour over butter and onions and stir to blend. Gradually add broth stirring constantly until mixture comes to a low boil. Cook on a low boil for 1 minute. Add rice, chicken, ham, carrots, and almonds. Simmer soup for 5 minutes. Blend in evaporated milk , sherry and cornstarch mixture. Heat through. Garnish with chopped parsley to serve.

Tuesday - December 20, 2016 1:26 pm

Congo Bars (Squares)

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2 3/4 C. flour

2 1/2 t. baking powder

1/2 t. salt

2/3 C. shortening

2 1/4 C. brown sugar

3 eggs

1 C. nutmeats (broken)

1 pkg. semi-sweet chocolate morsels OR 4 oz. coconut, shredded OR both. :)

Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs one at a time, beating well after each addition. Add dry ingredients, then nutmeats and chocolate or coconut. Pour into a greased pan about 10 1/2x15 1/2x3/4 inches. Bake for 25 to 30 minutes at 350*. When almost cool, cut into 2x2 inch squares.

You can tell it's old by some of the terminology. "Nutmeats"?? "Morsels"?? "Shortening"?? ( Please use butter). Even the size of the pan--does that still exist??

Tuesday - December 20, 2016 1:16 pm

Mini Toadstool Pie

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12 ounces fresh mushrooms,coarsely chopped

½ onion, coarsely chopped

1 medium to large zucchini, coarsely chopped

½ cup fat free sour cream

2 tablespoons capers

1 tablespoon dried or 3 tablespoons chopped fresh dill

Salt and pepper to taste


1 package Pillsbury

1 teaspoon salt

5 ounces water

2 cups flour

2 sticks + 5 tablespoons butter, cut in chunks

Heat oven to 350 degrees.

Equipment: Mini or regular muffin tins; round pastry cutters (5- and 3-inch for regular; 3- and 2-inch for mini).


Saute veggies until softened and onion is translucent; add capers. Set aside 10 to 15 minutes to cool; add sour cream and dill. Stir well.

Dough: Dissolve salt in water. Place flour in food processor; add butter. Pulse until large crumbs form and chunks of butter are about the size of peas. Add water and pulse for a few seconds until dough begins to come together in a ball. There will still be small chunks of butter. Turn dough onto a lightly floured surface; divide into 2 balls. Flatten them into disks; wrap in plastic wrap. Chill for a couple hours before rolling out. Assembly: Roll dough to about 1/8-inch thickness (same as for pie crust); cut larger rounds and press into muffin cups, with a little crust hanging over. Scoop in filling. Brush edge with egg wash; add smaller round. Crimp edges or press with tines of a fork to seal. Brush top with egg wash. Make a short slash in tops for steam to escape. Bake 30 to 45 minutes, until heated through and browning on top. Actual baking time will depend on your oven. 10 to 12 (2-inch) pies

Tuesday - December 20, 2016 1:09 pm

Halloween Dream Brownies

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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


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.


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 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

Coulee Region Cooks Podcasts

  • 06-29-2017 by Mike Hayes
    Alice P Clark with simple and tasty.
    Created on 2017-07-05 10:25:39
  • 06-22-2017 by Mike Hayes
    Tan Pham takes us to Vietnam for some very tasty treats.
    Created on 2017-06-23 10:42:55
  • 05-18-2017 by Mike Hayes
    Tony Szak shared some Rubs, some Salmon, and a few tasty tricks of his kitchen.
    Created on 2017-05-23 10:53:39
  • 05-11-2017 by Mike Hayes
    Joe Foster shares tips and some great recipes from his desk at Signatures in Winona.
    Created on 2017-05-15 10:55:07
  • 04-27-2017 by Mike Hayes
    Alice P Clark shares some fun, easy, tasty treats.
    Created on 2017-05-03 10:45:26