Food

Donna's Pulled BBQ Pork

Enjoy a comfort food dinner on a rainy night using your slow-cooker. Make your own delicious BBQ sauce or choose a favorite bottled sauce.

Donna's Key Lime Pie

This is the perfect refreshing dessert. Add some extra green coloring for a St. Patrick's Day treat.

Top local fish fries

Madison Magazine's top nine best local fish fries

These supper clubs, neighborhood pubs and takeout places have some of the best deep fried fish in Madison.

Donna's Chicken, Sausage and Bean Stew

This is a great comfort-food flavorful stew. Choose a low fat Italian turkey or chicken sausage. To make this recipe extra easy, use a rotisserie-style chicken.

Donna's Easy Eggs

This is a super easy and attractive way to serve eggs. Get them ready at night, refrigerate and bake them in the morning.

Donna's Pumpkin Chocolate Chip Walnut Cookies

Haddie McLean shared these cookies on the morning show and suggested that they would be good enough for breakfast. I adapted the recipe and make them a little less healthy by adding chocolate chips.

Donna's Pumpkin Chocolate Chip Walnut Cookies

Haddie McLean shared these cookies on the morning show and suggested that they would be good enough for breakfast. I adapted the recipe and make them a little less healthy by adding chocolate chips.

Roasted Pumpkin Pancakes

Roasted Pumpkin    1 Pound     Pumpkin Flesh¼ Cup         Grape seed Oil1 Tbsp        Garam Masala½ tsp        Cinnamon¼ tsp        Nutmeg2 Tbsp        HoneyPumpkin Puree        Yield: 40 ounces3 ½ Cup        Soy Milk1 tsp        Cinnamon¼ tsp        Nutmeg¼ Cup        Brown Sugar1 Tbsp        VanillaPancake Mix        Yield: 12 Pancakes1 ½ Cup        All-purpose flour3 tsp        Baking Powder1 tsp        Baking Soda½ tsp        Salt1 Each        Egg1 ¼ Cup        Soy Milk8 ounces    Pumpkin Puree¼ Cup        Grape seed OilPre-heat oven to 400 degrees. Rough chop pumpkin flesh into approximately ½ inch cubes. Combine seasonings, honey and oil in a bowl and mix together. Toss pumpkin in mixture and place on a baking sheet. Roast seasoned pumpkin in oven for approximately 15 to 20 minutes, until soft and caramelized.When pumpkin is finished roasting, remove from oven and let cool 5 minutes. Place roasted pumpkin in blender and add soy milk. Puree pumpkin, cinnamon, nutmeg, brown sugar, vanilla and soy milk together until it reaches shake like consistency (Additional soy milk may be needed depending on the fiber content of pumpkin).Sift flour, baking powder, baking soda and salt together in a medium sized bowl. Whisk egg and soy milk together in a separate bowl until combined. While stirring dry ingredients pour in liquid until smooth (Do not over mix the batter). Add 8 ounces of pumpkin puree to pancake batter and stir. Let batter rest for 5 minutes so the carbon dioxide from the baking soda can activate to form bubbles.

Roasted Pumpkin Pancakes

Roasted Pumpkin    1 Pound     Pumpkin Flesh¼ Cup         Grape seed Oil1 Tbsp        Garam Masala½ tsp        Cinnamon¼ tsp        Nutmeg2 Tbsp        HoneyPumpkin Puree        Yield: 40 ounces3 ½ Cup        Soy Milk1 tsp        Cinnamon¼ tsp        Nutmeg¼ Cup        Brown Sugar1 Tbsp        VanillaPancake Mix        Yield: 12 Pancakes1 ½ Cup        All-purpose flour3 tsp        Baking Powder1 tsp        Baking Soda½ tsp        Salt1 Each        Egg1 ¼ Cup        Soy Milk8 ounces    Pumpkin Puree¼ Cup        Grape seed OilPre-heat oven to 400 degrees. Rough chop pumpkin flesh into approximately ½ inch cubes. Combine seasonings, honey and oil in a bowl and mix together. Toss pumpkin in mixture and place on a baking sheet. Roast seasoned pumpkin in oven for approximately 15 to 20 minutes, until soft and caramelized.When pumpkin is finished roasting, remove from oven and let cool 5 minutes. Place roasted pumpkin in blender and add soy milk. Puree pumpkin, cinnamon, nutmeg, brown sugar, vanilla and soy milk together until it reaches shake like consistency (Additional soy milk may be needed depending on the fiber content of pumpkin).Sift flour, baking powder, baking soda and salt together in a medium sized bowl. Whisk egg and soy milk together in a separate bowl until combined. While stirring dry ingredients pour in liquid until smooth (Do not over mix the batter). Add 8 ounces of pumpkin puree to pancake batter and stir. Let batter rest for 5 minutes so the carbon dioxide from the baking soda can activate to form bubbles.