Jim Field visits with Samantha Pollard of the Midwest Region of the American Red Cross about the importance of blood donations during the holidays.

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The 7:20-a.m. Sportscast w/Jim Field.

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The area’s top news at 7:06-a.m., w/KJAN News Director Ric Hanson

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LaVon Eblen visits with Author Alice Flynn about her new book,”The Heroes of Hosingen: Their Untold Story.”

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More area and State news from KJAN News Director Ric Hanson.

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Jim Field visits with ISU Extension Nutrition & Wellness Specialist Barb Fuller about food safety tips for the holiday gatherings.

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The 7:20-a.m. Sportscast w/Jim Field.

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The area’s top news at 7:06-a.m., w/KJAN News Director Ric Hanson

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w/ Lavon and Miss NiNi

CHOCOLATE PEANUT BUTTER HAYSTACKS

Ingredients:

• 1 c. Semisweet Chocolate Chips
• 1 c. Peanut Butter Chips
• Pinch of Salt
• 1 c. Chow Mein Noodles (5 oz. can)
• 1 c. Dry-Roasted Peanuts
• Optional Dried Cranberries

Method:

Melt chocolate and peanut butter chips in microwave or in the top of a double boiler over simmering water, stirring frequently, until smooth. Stir in salt.

Mix chow mein noodles and peanuts in a large mixing bowl. Pour chocolate mixture over noodles and peanuts and turn to coat.

Line a baking sheet with parchment paper. Drop mixture with rounded tablespoon or small cookie dough scoop onto prepared sheet. Refrigerate until set, about 2 hours. Store in covered container.

Miss NiNi

BAKED POTATO CANDY—Marge Perkins, Bismarck, ND

Ingredients:

• 1 Medium-Sized, Warm Baked Potato
• ½ c. Powdered Sugar, sifted, plus additional for making a stiff dough

FLAVORING OPTIONS:

• Chopped Maraschino Cherries
• Chopped Walnuts and Vanilla
• Few Drops of Mint Flavoring and Green Food Color
• Chocolate Coating:
• Chocolate Candy Coating or Semisweet Chocolate Chips

Method:

In a medium-size bowl, mash warm baked potato with a fork, adding powdered sugar and mix to a smooth paste. Add flavoring option(s); mix well. Keep adding additional powdered sugar until a stiff dough forms. Shape into small balls and refrigerate to set. Coat with melted chocolate coating or melted chocolate chips. Keep refrigerated.

Miss NiNi

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Bob Bebeensee and DNR Conservation officer Grant Gelle talk about all things outdoors including the final run of Shotgun Deer Season.

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