Around here, when it’s cold and overcast, we tend to spend a LOT of time in the kitchen whipping up some “comfort food” (we’ll diet later….)

With our minds on food, we want to know what your favorite recipes are for this time of year.

Enter your best recipe below for your chance to win one of five, $50 American Express Gift Cards from Pick N Save and I Can’t Believe It’s Not Butter.

On Friday, January 25, we’ll randomly select five winners, post their recipes on our website and award them $50 gift cards.

And the winner is…Dennis Gallaher of Franklin for his Rueben Soup! Sounds perfect for all the cold weather Wisconsin has this week. Get cooking! 

Rueben Soup

3 tablespoons butter
1 med. onion, chopped
3 ribs of celery chopped
3 tablespoons of flour
4 cups chicken broth
6 – 8 small red potatoes washed, diced, do not peel
1 can sauerkraut, drained and chopped
3 bay leaf
2 tablespoons cornstarch
1/4 cup cold water
2 cup half-and-half
1 pound deli corned beef, cubed
8 oz. shredded Swiss cheese
1 teaspoon Tabasco sauce
3 tablespoons fresh chopped parsley
Garnish: rye croutons

Melt butter in a medium saucepan. Add onion, celery and cook until soft.
Add flour and cook on low for 2 – 3 minutes. Add
broth, potatoes, sauerkraut and bay leaf. Cover; reduce heat and simmer
for 15
minutes or until potatoes are tender. In a small bowl, mix cornstarch and
water. Add to saucepan; stir
in half-and-half, corned beef, Tabasco, parsley and cheese. Simmer over
very low heat
for 10 to 15 minutes, stirring often; do not boil. Remove bay leaf and add
salt and pepper. Ladle into bowls and sprinkle with croutons.

Caramel Puff Corn
20 cups puff corn
1 1/2 cups firmly packed brown sugar
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 tablespoon vanilla
1 teaspoon baking soda

Heat oven to 200°F.
Kathy Duret of Grafton 

Caramel Puff Corn

Place puff corn into large roasting pan; set aside.

Combine brown sugar, butter, corn syrup and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.

Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over puff corn in pan; stir until well coated.

Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely. Break into bite-sized pieces. Store in tightly covered container.

Dennis Jeske Jr from Jackson

Ranch snack crackers

2/3 bottle Orville Redenbachers butter flavored popping oil
1 package dry ranch salad dressing mix
2 bags oyster crackers
Garlic salt to taste
1/3 cup grated parmesan cheese

Mix all ingredients together in mixing bowl, transfer to 13×9 baking pan, bake at 250 degrees in preheated oven for 15 minutes, mix and serve.

Robin Recknagel of Mukwonago 

Mom’s Yummy Macaroni 


12 oz macaroni
1/4 C butter
1/4 C flour
1 1/2 C milk
1 C half & half
1/2 tsp mustard
1 tsp onion powder
1 can cream of cheddar soup
4 C shredded sharp cheddar
1/2 C shredded parmesan cheese
1 small pinch of saffron (Kashmir Mogra)


Melt butter, whisk in flour and cook 2 minutes stirring constantly, whisk in half and half, milk, mustard, onion powder and saffron stirring until thick. Remove from heat, stir in cheeses and soup, put cooked noodles in large baking pan, add the sauce, salt and pepper to liking, blend well and bake at 350 degrees for 20 minutes. Enjoy!

Margaret Karpen of Milwaukee

Potato Chip Cookies

3-1/2 C. Flour 

1 C. Sugar
4 sticks or 1 pound – I Can’t Believe It’s Butter (softened)
1 C. crushed potato chips, measure after crushing.

Mix ingredients together well
Drop on ungreased cookie sheets or parchment paper.
Bake at 350 12-15 min. Cool and sprinkle with Powder Sugar.