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!
This month I wanted to share with you all something a little on the sweet side! Katie Kasper of Lewiston, Calif., shared with me her Rolo Cookies. Everyone knows about those gooey little chocolate candies we all grabbed at the local gas station on our way to a jackpot or rodeo. This is the new sweet you will be thinking of before you make that weekend jackpot run! But don’t take my word for it, give it a try and see for yourself!
1 cup brown sugar
1 cup sugar
2 3/4 cup flour
3/4 cup baking cocoa
1 tsp baking soda
1 cup margarine
2 tsp vanilla
48 rolos — (about 3-4 rolls of Rolos, or buy the bagful)
This month’s recipe comes from Dustin J. Davis Olson from Orland, Calif. Dustin is one of the photographers you will see at most of the CCPRA rodeos or other rodeo functions around California. But when he’s not out in the arena taking pictures, he’s in the kitchen. Dustin says that he must warn us about this recipe – those chili rellenos you love so much at the Mexican restaurant will no longer appeal to you after eating these! So let’s see if he’s right, let’s give this recipe a try and see what we all think of it!
Chili peppers of choice (prefer Poblano peppers)
3 cheeses of choice (pepper jack, monterey, El Mexicano Casero, Queso Fresco, whole milk cheese, etc.)
Carne asada steak
Instant Corn Masa Flour
Preparing the peppers: What I do is roast my peppers over a fire until the outer skin blisters, turning brown or black. Take roasted pepper and place in sealed container while they are still hot and let them cool down that way. After cooling comes the messy part. The peppers are soft, so be gentle at this point. I take a fork and lightly scrape the thin layer of burnt skin off the peppers then I rinse them well. Now make about a three inch slit starting at the stem area down toward center of pepper. You can remove the seeds through this opening now.
The meat I pan fry steak until it starts to turn crispy, then dice into small pieces slightly larger than bacon bits. Grate three cheeses into large bowl and throw the Carne Asada in on top and mix and blend all of that together. Take your peppers and start stuffing them with the cheese and steak mix. Roll peppers through the beaten eggs in one pan, then into the flour in another bowl until they are evenly coated. Place peppers in the pan that you fried the Carne Asada in, slit side up so the stuffing doesn’t fall out. Slowly roll until all sides are golden brown.
The year has come to an end! December is here and you all know what that means – Christmas! Family gatherings, presents, but most importantly, the food! Cooking and baking during the holidays isn’t an option, it’s a must. I have found the perfect recipe that might be missing at your table this year. In the spirit of Christmas and the National Finals Rodeo, I have the best of both worlds. This month’s recipe comes from Kimber Beers, wife of NFR team roping qualifier Brandon Beers. Kimber has many recipes and I asked her to send me one of her favorite holiday ones. Kimber told me that neither she nor the family had ever been a fan of the traditional pumpkin pie. This recipe is easy to make and you still have the holiday flavors in it. Give it a try and see if this becomes a new must-have at the holidays. You can find many of the Beers’ recipes in their very own “Bring ’Em On Home” cookbook. Both Kimber and her mother-in-law Bonnie Beers published the book, packed with family recipes from generations of Professional Rodeo Cowboys and their families. It makes a great holiday gift. Go to www.bringemonhome.com to order your copy.