All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today, Natalie Nyhus challenges Jason DeRusha’s stuffing recipe with her own family favorite.
All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today we’re talking stuffing. Jason DeRusha’s mom does it one way, but his mother-in-law has a pretty big twist.
Here are recipes for a few family favorites for Thanksgiving from the WCCO Morning Show’s Jamie Yuccas.
Ingredients 2 cups frozen mixed vegetables, thawed 1 cup diced cooked chicken 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (16.3 oz) refrigerated biscuits Directions Heat oven to 375°F. In medium […]
Click here for the recipe for Charlie’s Café Exceptionale’s potato salad.
As the weather turns colder, a lot of us start thinking of baking. And two Minnesota authors — Jeff Hertzberg and Zoe Francois — have sold 500,000 books promising Artisan Bread in five minutes.
I now think of chocolate chip cookies as wintry fare, but in childhood, I vividly remember them belonging to summer: They were stored in a clean gallon ice cream bucket with a vicious plastic snap top, into which we kids dug repeatedly, blindly, fishing around until we felt the melting eye of a chip before tearing off outside with a few in hand.
Compared to Southern fried chicken, Midwestern-style fried chicken offers different joys. Both are a treat, of course, but when I recall the pan-fried chicken of my Midwestern youth, I remember the gravy being the star.
Recipe for Carnival Squash Cups With Cider-Infused Quinoa courtesy Lunds & Byerly’s.
Recipe for Spaghetti Squash With Braised Cranberries & Arugula Blue Salad courtesy Lunds & Byerly’s.
Kim Barbouin, author of the Skinny Bitch series, shares her favorite vegan sweets recipes so you can bake up a storm.
We’re just a couple of weeks into football season, so it’s time to think about dishes that are easy to eat while watching the game. Football season or not, we tend to graze in our house on Sundays, using up odds and ends of what is left in the fridge and pantry, so we’re well conditioned for the graze-fest that the football season brings.
If you’re like me, workweeks are hectic so breakfast has to be easy. As much as I’d love a hot breakfast in the morning, my hot options are oatmeal at my desk or grabbing a breakfast sandwich from the cafeteria.
It was a busy weekend at the market with an abundance of colorful produce at every turn. Crates of melons, bushels of tomatoes and peppers, and plenty of green made up the color palate as I walked the aisles of the Minneapolis Farmers Market. After making the roasted sun gold tomato sauce last week, I had to make another batch for my upcoming book club/birthday celebration and was on the hunt for sun gold tomatoes. Luckily I found them at Rolf’s Produce and dashed home to make more sauce for one of my favorite zucchini recipes from 101 Cookbooks.
Remember all those strawberries I picked a few weeks back? While most went into the freezer for future storage, I used a few cups to make a variety of simple syrups for drinks. It’s a simple way to spruce up beverages (hence the term “simple syrup”) and so easy to make.