Quick and easy!

Ok say you have the new Pillsbury Crescent sheets, smooth out the sheet.
Add some butter, a little brown sugar and cinnamon.
Then some raisins and nuts, roll it up and slice.
put into pan and bake at 375 degrees for about 15 mins.

A little snack for anytime.


Cooking with beer, Grimm Brothers Beer!

Well Grimm Brothers Brewhouse is doing another event, this time to benefit House of Neighborly Service. What makes this event fun is they will be having 5 courses using 5 different Grimm Brothers Brew. You will learn how to create each course. Hear the Grimm Brothers beer story and take home two recipes from the evening. They also plan on having door prizes. It cost $30 per person and the reservations have been limited to 97.

At the time writing this I was told they only have 20 spaces left. To make reservations call 970.635.1985 Wapiti Colorado Pub, located at the Mariana Butte Golf Course. It takes place Weds Nov. 9 from 6 to 10 pm.

Just to get that appetite moving here is a Chocolate Stout cake recipe.

For the Cake, 2 cups stout, 2 cups (4 sticks) unsalted butter, 1 1/2 cups unsweetened cocoa powder, 4 cups all purpose flour, 4 cups sugar, 1 tablespoon baking soda, 1 1/2 teaspoons salt, 4 large eggs, 1 1/3 cups sour cream
For Icing, 2 cups whipping cream, 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter the  paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

This recipe can also be found at Epicurious.com

Authentic food from India created by Tandoor Chef has a good cause this week.

Recently I was introduce to a festival that is part of  the heritage of India. This festival is called Diwali (pronounced Di-vali-i) and it celebrates the Hindu New Year and is a weeklong festival of light in India. It runs from October 24 to October 28th and one of the companies that produces India authentic Indian food for grocery stores around the country is sharing information about some of the traditions of this country. The company is Tandoor Chef, there food can be found a Whole Foods and King Soopers as well as other stores in the area. This year Tandoor Chef is helping the Deep Kiran Foundation, which helps to educate and care for impoverished children in remote villages of India. With each new Facebook fan, Tandoor Chef, the leader in all natural Indian frozen cuisine, is donating $1 to the foundation.

Some information about each day of this celebration has been passed along to me and includes a wonderful recipe that I will share with you.

Diwali is marked by five days of celebration. Each one has it’s own story, meaning and traditions:

The Days of Diwali

Day 1: Happy Dhan Teras

The first day of Diwali celebrates Lord Rama’s return from exile after defeating evil and restoring goodness and virtue. On Dhan Teras (day one), many prepare and shop for items symbolic of the week’s festivities. These include new clothes for the dawning year, candies for gifts and fireworks to scare away darkness and evil.

Day 2: Happy Naraka Chaturdas

This day pays homage to Lord Vishnu and his triumph over the demon Narakasura. Many celebrate this day by bathing before dawn or dusk, donning new clothes and lighting only a few candles or fireworks.

Day 3: Diwali!

This is India’s New Year’s Eve and the center of the week’s festivities and celebrations. This day is also known as Lakshmi Puja (after the Goddess of Light and Prosperity).

Many celebrate by cleaning their home, praying and lighting their homes and streets with every candle, lantern and firecracker available. It’s a time to welcome a new year with the hope of coming wealth, goodness and light — which is why Diwali is known as the

Festival of Lights.

Day 4: Happy Annakut

Annakut is a day for remembering Krishna’s defeat of evil and the protection of shepherds through lively and brightly colored decorations and feasts. This day is for giving thanks and looking forward to the promise of eating well throughout the new year.

Day 5: Happy Bhayiduj

This is a powerful day for many Indian siblings. Indian legend says brother and sister gods, Yama and Yami, visited each other to strengthen their familial bond, feast, exchange tokens of affection and make promises of care and protection. Many siblings follow these steps with each other on the final day of Diwali.

A Feast for Annakut

You can celebrate Annakut with a traditional Indian feast of your own. Here is a three course meal you can enjoy with loved ones to mark the special occasion:

Appetizer: Tandoor Chef Palak Paneer Samosa, which is creamy, spiced spinach and paneer cheese cooked in traditional style; stuffed into crispy pockets.

Main Course: Lamb Vindaloo with termeric-infused basmati rice is a traditional Indian meal to enjoy throughout any Diwali celebration. Enjoy the succulent lamb marinated and simmered in a rich, traditionally-spicy sauce; served with turmeric-infused basmati rice.

Dessert: Fruit Kheer (Fruit Pudding)


2 large Bananas (peeled and thinly sliced)

2 large santras (peeled into segments with pipe removed)

1/2 tsp saffron strands

2 tsp sugar

1/2 tsp freshly ground black pepper

1/2 tsp red chili powder

1 tsp salt

2(140 ml) cartons curd (plain yogurt)


Mix the sugar, pepper, chili powder, salt and curd together. Then, add the bananas and santras and mix together for 2 minutes. Dissolve the saffron in a tsp of water and sprinkle it over the dish before serving.

I would like to thank Renee and Lesley for passing this along to me. Everyone should check out TandoorChef.com and the Facebook.com/TandoorChef

Fall party food.

If your having close to 12 people over and want to be somewhat easy on yourself my I suggest.

Choucroute Garni

1 medium onion sliced or diced, 1 tbsp olive oil, 2 pounds slow cooked baby-back ribs cut into 3 rib potions, 1 lb smoked pork chops,  1lb bratwurst, 32oz of sauerkraut, rinsed and drained, 2 cooking apples peeled cored and cut into wedges, 2 tbsp brown sugar, 4 whole cloves, 3 juniper berries crushed, 2 small cloves garlic minced, 1 bay leaf, 1/8 tsp pepper 1 1/2 cup Rhine wine, boiled potatoes.

Cook onion in sauce pan till wilted in olive oil. Place in large crock pot. add ribs, chops. Mix sauerkraut and next 7 ingredients spoon over top of meat, pour the wine over all. Cover and cook on low for 6 hours. Before time to serve, get potatoes and cook bratwurst and add to serving dish. This can also be prepared in a dutch oven.

We served this the other night with a Pineapple cheesecake

Make in a 9-inch springform pan, with graham cracker crust. 1 can (20 oz) crushed pineapple, 1 pound cream cheese, 2/3 cup granulated sugar, 1 tsp vanilla extract, 4 large eggs, lightly beaten.

Preheat the oven to 375 degrees. Drain the pineapple thoroughly, pressing to remove as much liquid as possible. Reserve the juice for the topping. In large mixing bowl, beat together the cream cheese, sugar, vanilla, and eggs until very smooth. Add the pineapple and stir to blend. Pour the mixture into the prepared crust and bake for 1 hour. While the cake is baking, prepare the topping. 2 cups sour cream, 2 tbsp pineapple juice, 3 tbsp sugar, gently mix together. When the cake is ready, remove from the oven and increase the oven temp to 450 degrees. Pour the topping mixture over the cake and place the cake back int he oven. Bake for 5 mins, then allow to cool in oven with the door open slightly for 1 hour. Chill. ( found this one in The joy of Cheesecake).


Master Chef magazine hits newstands and having fun with a quesadillas!

Taste of Home has a new magazine: Master Chef, yes it was inspired by the TV show. It has lots of recipes as well as interesting articles on chefs. If it continues at the pace of it’s premiere issue this looks to be promising new magazine.

The cover of the issue had a Berry Tartlet created by Gorden Ramsey, but the fruit is what we were all looking at.

Dessert Quesadillas

Flour Tortillas, peaches, or pears or even nectarines, softened cream cheese, cinnamon, brown sugar, maybe even chocolate.

Put the cream cheese on one side of the tortilla add cinnamon or any other seasons you like with the fruit you have chosen.

Lightly sprinkle brown sugar, and add slices of fruit to one side along with a little chocolate chips if you desire.

Fold in half and place in a lightly greased skillet, heat on low remove when chocolate has melted don’t over cook tortilla.

Little brown is good, and a little whipped cream and there you have it. Something refreshing for the end of summer.

This recipe can also be made with apples as well.We found a number of recipes with brie and regular cheese as well.

Get into that kitchen and have a little fun.

We hope they continue with the Master Chef magazine, with the interesting recipes it can expand your creativity too, promoting everyone into the Master Chef of your household.

Pillsbury Orange Rolls with a twist.

Bread pudding is another one of those recipes that has a multitude of differing creations.Running across a new innovationon the Pillsbury website that leads it’s was to a new creation.Keep in mind the original recipe was part of the Pillsbury Bake-Off  last year by Kristi Strong.

2 (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)

2 cups half-and-half

4 whole eggs

1/3 cup sugar

1 Granny Smith apple, cored, peeled and diced

1 Macintosh apple, cored, peeled and diced

½ cup chopped walnuts

½ cup golden raisins


The icing from the sweet rolls

2 tablespoons butter

¼ cup spiced rum

Preheat oven to 400°F. Spray cookie sheet with cooking spray, then place rolls 1 inch apart. Bake for 10 to 15 mins or until lightly brown. Remove from oven and let cool completely.Spray 8” square baking dish and turn oven down to 350°F. Take all but 4 rolls and cut them into ½ inch to 1 inch pieces and place them in a large bowl.In separate bowl, mix eggs, sugar and half and half, after thoroughly blended add to large bowl and mix with roll pieces.Then add apples, walnuts and raisins and mix well. Place them in the square baking dish.Bake at 350°F for 50 to 60 mins. A toothpick inserted should come out clean when ready and bread pudding should be a medium brown.In a sauce pan combine icing, butter and rum at low heat, serve sauce over warm bread pudding.

Trust me everyone will be surprised how you made them.