WCCO EYE4 LOGO WCCO Radio wcco-eye-blue01, ww color blue

Recipes

Margarita

Homemade Margarita Mix From Masa

Ingredients: One quart (32 ounces) of mix Eleven ounces of fresh squeezed lime juice. Fresh squeezed is key. Eight ounces of simple syrup (combine equal parts sugar and water, bringing to a boil and let cool. Thirteen ounces of water.

02/22/2014

(credit: Thinkstock)

Super Bowl Recipes

Here are some yummy recipes as heard the The John Williams show. From Tricia Cornell of Heavy Table and Author of Eat More Vegetables Holiday Pineapple Cheeseball Yum Hoy Oyster and Lettuce Wraps Two recipes from […]

01/31/2014

generic

Recipe: Mitch’s World-Famous Peanut Butter

Mitch Omer is the owner of Hell’s Kitchen restaurant in downtown Minneapolis. Since the restaurant opened 12 years ago, Omer’s been making his own peanut butter.

01/23/2014

Mix Nuts and Dried Fruit For Trail Mix

Healthy Kid-Friendly Snack Recipes Under 250 Calories

Here are some healthy snack ideas for kids from Janice Cox, RD, LD, Lunds and Byerly’s Corporate Dietitian.

01/18/2014

(credit: Jupiter Images)

Curiocity: Mike’s Mix — The Gran Noel

Every Friday, Mike Augustyniak will be picking up a new cocktail recipe from a local mixologist. Throughout December, he’s getting his inspirations from The Strip Club near downtown St. Paul. This week’s selection will warm you up during the coldest months of the year.

12/20/2013

Roasted Brussels Sprouts And Bacon

Recipes For Rabbit Loin, Brussels Sprout Salad

Click here for the recipe for Rabbit Loin and Brussels Sprout Salad from Vincent A Restaurant.

12/07/2013

(credit: Crystal Grobe)

Bite Of Minnesota: Caramelized Onions With Cabbage And Ham

Happy Holidays! Thanksgiving went off without a hitch and was full of food and family. We did two Thanksgivings this year — one with turkey and one with ham so that offered some variety over the two days of heavy eating.

12/03/2013

(credit: Jupiter Images)

Thumbprint Cookies Recipe

Click here for a recipe for thumbprint cookies from Katie Lawrence, bakery manager at Byerly’s St. Louis Park.

11/30/2013

(credit: CBS)

Thanksgiving Recipe: Natalie’s Family Stuffing, Mashed Potatoes

All this week, The WCCO This Morning Show team has been sharing their favorite family recipes. As we found out, Natalie’s family loves the butter. They shared their stuffing and carrot soufflé recipes, plus what makes the potatoes fluffy.

11/27/2013

(credit: Jupiter Images)

Natalie Nyhus’ Favorite Family Recipe For Thanksgiving

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.

11/27/2013

(credit: Jupiter Images)

Jason DeRusha’s Favorite Family Recipe For Thanksgiving

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.

11/26/2013

(credit: Cafe Cyan)

Jamie Yuccas’ Favorite Family Recipes For Thanksgiving

Here are recipes for a few family favorites for Thanksgiving from the WCCO Morning Show’s Jamie Yuccas.

11/25/2013

(credit: Jupiter Images)

DeRusha Eats: Mini Chicken Pot Pies Recipe

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 […]

11/23/2013

(credit: Jupiter Images)

Recipe: Charlie’s Café Exceptionale Potato Salad

Click here for the recipe for Charlie’s Café Exceptionale’s potato salad.

11/16/2013

(credit: Bread In 5)

DeRusha Eats: Artisan Bread in 5

No-Knead Artisan Free-Form Loaf From “The New Artisan Bread in Five Minutes a Day.” Each loaf will average five minutes of active preparation time. Makes enough dough for four loaves, slightly less than 1 pound each. In a 5-quart container, mix yeast, water and salt. Add the flour, then use a spoon, stand mixer or high-capacity food processor to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about two hours. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after three hours refrigeration.

10/26/2013

more

previous