Recipes by Erica Krantz
I've always loved to cook! Trying different meals, either from magazine clippings or friend’s family recipes, my motto is "I'll always cook it once, if you don't like it, I'm sure my dogs will!" My mother taught me the basics of cooking, the rest I've picked up from watching a million cooking shows and reading tons of cookbooks. But what I love the most is seeing the look on my friends' faces when I hand them their plate and they take that first bite!
Since Valentine’s Day is right around the corner, I wanted to find something that your sweet tooth would enjoy! Flowers are always nice, but chocolate, sweets and tasty goodies are always better in my book! This month’s recipe comes from Daylene Tibbals Star from Fallon, Nev. No matter if you’re with family, friends, a loved one – or at a roping – try this tasty dessert and your sweet tooth will thank you. Happy Valentine’s Day!
Easy Chocolate Eclair Cake
1 box Graham crackers
1 tub of Cool Whip
1 large box of vanilla instant pudding (will need milk to make the pudding)
1 can of milk chocolate frosting
Make vanilla instant pudding according to package directions. Then add the tub of Cool Whip to the pudding. In a 9x13 pan, put a layer of Graham crackers; then layer half of the pudding/Cool Whip mixture; then another layer of Graham crackers; then top the last layer of Graham crackers with the chocolate frosting. Let it sit in the refrigerator overnight, and you’ll have an easy, delicious eclair dessert.
To kick start the new year, Kari Wilbur from Lockeford, Calif. sent in this recipe for her Corn Casserole. She said it is so darn good and so darn easy! That right there is enough for me to try it. Hope you all had a great Christmas and are ready to eat this year — I have tons of recipes to share and I hope you do also.
1 1/2 cups sour cream
1 stick butter
2 boxes of Jiffy corn bread mix
2 cans of whole kernel corn (drained)
2 cans creamed corn
Mix all together and put into 9 x 13 greased dish and bake at 350 degrees for 1 hour.
Tis the season! To cook, bake, rodeo and my favorite — eat! Not only is this month the National Finals Rodeo held in fabulous Las Vegas, Nevada, it’s Christmas time! Which to me means parties, family, and my favorite — food! This recipe is a cheesy dip with a little bit of a kick to it and great to bring with you to all your holiday gatherings, or make it for a night in while watching one of the rounds at this year’s NFR! I’ve made it twice and it hasn’t gotten the thumbs down yet! Thank you for another great year of reading my recipes. I hope everyone has a Merry Christmas and a Happy New Year! See you all in 2014!
Everything That's Good Dip
2 8-oz pkgs. of cream cheese, softened
1 cup mayonnaise
4-6 jalapeno’s chopped and deseeded (the jalapeno seeds will make it fiery hot)
1 cup cheddar cheese, grated
1/2 cup mozzarella cheese, grated
1/4 cup diced green onions or red onions
1 cup of crushed crackers (I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted
Preheat oven to 350. Combine all of the ingredients into medium bowl. Stir well. Transfer to a shallow oven-proof dish. The size of the dish depends on how deep the dip will be; the deeper the dish the longer it may need to warm up. I like to use a longer skinnier dish...easier to dip crackers, bread, etc. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly. Enjoy!
It’s Thanksgiving time! What more could you ask for than beautiful fall weather and lots of food? Try this rich pumpkin cheesecake and I’m sure your guests will be wanting more!
For the crust:
3/4 box (12 ounces) vanilla wafers or plain cookies
1 cup pecan halves
1 stick butter, melted
Preheat oven to 350 degrees. Spray a 12-inch pan with cooking spray and set aside. Place the wafers/cookies and the pecans in a food processor and grind until they form coarse crumbs. Place in a bowl and slowly add the butter while mixing with your hands. As soon as you can pack the mixture without it falling apart, it is ready; press into the bottom of the pan. Bake for 15 minutes, or until the mixture is firm. Place in refrigerator until cool.
For the filling:
2 pounds cream cheese
1 cup light brown sugar
1/2 cup heavy cream
1/2 cup all-purpose flour
1/2 tsp cinnamon
Pinch of salt
1 tsp vanilla
2 cups pumpkin puree
Place the cream cheese in food processor and blend until smooth. Add the sugar and blend until smooth; scrape down sides of bowl. Add the eggs, one at a time, making sure they are thoroughly blended before adding another. Add the heavy cream. Add the flour, cinnamon and salt; blend. Add the vanilla. Add the pumpkin and blend completely, scraping down the sides and making sure there are no lumps. Spray the pan, with the pre-baked crust, again with cooking spray. Pour the mixture (it will be pretty liquid) into the pan and place in the middle of the preheated oven. Bake for about 1 hour 20 minutes, checking frequently after 1 hour. The cake is finished when it is browning around the edges and top, and is mostly set; the center might still be slightly wobbly. Remove from the oven and carefully cut around the edges of the cake with a very sharp knife; this will prevent the cake from cracking as it cools. Cool completely, six hours or overnight.
For the bourbon chocolate sauce:
1/4 cup corn syrup
3/4 cup heavy cream
2 ounces bourbon
8 ounces semi-sweet chocolate chip pieces
Place the chocolate in a heat-proof bowl and set aside. Bring the corn syrup, heavy cream and bourbon to a bare simmer over medium heat and pour over the chocolate. Stir gently until melted and serve over cheesecake (this will harden slightly as it cools, so it’s best made just before serving; however, you can reheat it on low power in the microwave).