KIFG-AM 1510 (Iowa Falls, IA)

¾ pound of ground beef ½ cup ketchup 2 tablespoons yellow mustard 4 slices American cheese, quartered ¾ cup dill pickle slices, blotted dry 2 8-ounce tubes refrigerated crescent rolls Thousand Island salad dressing (optional) Preheat oven to 375 degrees. Unroll crescent dough and separate into triangles. On an ungreased 12-inch pizza pan, arrange the triangles in a ring with the points to the outside and the wide ends overlapping. Press the overlapping dough to seal.

1 cup all-purpose flour 4 teaspoons seasoned salt 1 teaspoon poultry seasoning 1 teaspoon ground mustard 1 teaspoon paprika ½ teaspoon pepper 2 pounds boneless skinless chicken breasts ¼ cup canola oil In a large, shallow dish, combine the flour, seasoned salt, poultry seasoning, ground mustard, paprika, and pepper. Flatten chicken to half-inch thickness, then cut into 1-1/2-inch pieces. Add chicken, a few pieces at a time, to the dish and turn to coat.

1 large egg, lightly beaten ½ cup bread crumbs ½ cup finely chopped onion ¼ cup barbecue sauce 1 ½ pounds lean ground beef 3 tablespoons ketchup Preheat oven to 375 degrees. Mix the egg, breadcrumbs, onion, and barbecue sauce. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of the 12 ungreased muffin cups. Bake for 15 minutes. Brush the tops of the loaves with the 3 tablespoons of ketchup, then bake until a thermometer reads 160 degrees, about 5-7 minutes more.

1 pound ground beef 1 small red onion, chopped 1 15.2-ounce can whole kernel corn, drained 10 corn tortillas, cut into 1-inch pieces 1 8-ounce bottle taco sauce 1 ΒΌ cups shredded cheddar cheese, divided Sour cream, chopped green onion, chopped tomatoes, cilantro, and/or salsa, for topping In a large skillet, cook beef and onion over medium heat until beef is no longer pink, and drain off the excess grease. Add the corn, tortillas, taco sauce, and 1 cup of cheese, then heat through.

The first week of school has come and gone, and we’re off to the races! The dog days of summer and early fall can be hectic, but that’s no reason to miss out of having a hot meal. Here are some recipes that are easy to put together and quick to get on the table.

Are you looking for something to do this weekend? We’ve got you covered. There is more area fun happening all week, just check out our online calendar. Football opening weekend High school – and college – football kicks off this weekend. Friday night is where the action is as Iowa Falls-Alden opens the 2026 season with a rivalry game, hosting Webster City at 7:30 p.m. at Cadet Field. It is also senior night for IF-A.

3.4oz pkg instant pistachio pudding mix 20oz can crushed pineapple (not drained) 2 cups multicolored mini marshmallows (mermaid marshmallows) ½ cup chopped pecans (optional) 8oz container Cool Whip (thawed) Mix together dry pudding and pineapple. Add pecans and mini marshmallows. Next, fold in thawed Cool Whip until well combined. Chill at least one hour. Enjoy.

1¾ cups all-purpose flour 1½ cups sugar ¾ cup cocoa powder 1½ tsp baking powder 1½ tsp baking soda 1 tsp salt 2 eggs 1 cup milk ½ cup vegetable oil 2 tsp vanilla extract 1 cup hot coffee or hot water Preheat oven to 350°F. Grease a 9x13 pan. Mix flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth. Stir in hot coffee/water (batter will be thin—this is good). Pour into pan and bake 35–40 minutes. Cool and frost or dust with powdered sugar.

August is my favorite month. To celebrate my, 29th again, birthday this year, I’m sharing some of my favorite recipes—easy, comforting, and perfect for the shift into back-to-school season, with just enough sweetness to make the month feel special.

1 lb ground beef 1 packet taco seasoning 1 cup canned corn, drained 1 cup canned black beans, rinsed ½ cup shredded cheese Brown meat in a skillet. Add taco seasoning and ½ cup water. Stir in corn and beans; simmer 5 minutes. Sprinkle cheese on top and cover until melted. Serve with: tortillas, chips, tater tots, or with rice.