Monday, December 28, 2009

Valentines Days Specials, Valentine Specials

VALENTINES DAY SPECIALS

It's time to start planning your Valentines Day romantic getaway. Valentines Day falls on a 3 day holiday weekend in 2010, the perfect opportunity to whisk your sweetie away and remind them how much they mean to you.

Stay with us at Rocky Mountain Lodge & Cabins for 3 nights in our Bed and Breakfast Lodge over the Valentine's Day holiday and receive complimentary roses and chocolate truffles.

See our Specials Page for more details

Monday, December 21, 2009

Prime Rib Recipe, How to Cook Prime Rib

Every Christmas our family has Prime Rib for dinner. Years ago I found a recipe for prime rib with an herb rub and a home made horseradish sauce, and it's delicious. Our family look forward to it every year. Enjoy!

PRIME RIB ROAST
with Herb Rub and Horseradish Sauce

ROAST:
  • 4 lb. beef rib roast
  • 1 clove garlic, cut in half
  • 1/4 cup Dijon mustard
  • Herb Rub (below)
  • Horseradish Sauce, if desired (below)

Heat oven to 325 degrees. Prepare Herb Rub. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic over beef. Spread mustard over top and sides of beef. Spread herb rub over top and sides of beef. Insert thermometer so tip is in center of thickest part of beef and does not touch the bone. Roast uncovered, 1 1/2 - 2 hours, or until thermometer reads 140 degrees (medium doneness; 130 for rare; 150 for well done). Cover beef loosely with foil tent and let stand about 15 minutes, or until thermometer reads 140 degrees. Serve beef with Horseradish sauce.

Serves 8

HERB RUB:

  • 3/4 cup chopped fresh parsley
  • 1 1/2 Tbsp. chopped fresh thyme leaves (or 1 1/2 tsp. dried)
  • 1 1/2 Tbsp. chopped fresh rosemary leaves (or 1 1/2 tsp. dried)
  • 1 Tbsp. olive oil
  • 2 cloves garlic, finely chopped

Mix all ingredients.

HORSERADISH SAUCE:

  • 1 cup sour cream
  • 1 Tbsp. + 1 tsp. horseradish (more if you want it hotter)
  • 1 Tbsp. + 1 tsp. Dijon mustard
  • 1/4 tsp. coarsely ground pepper

Mix all ingredients together. Cover and refrigerate at least 1 hour to blend flavors.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Saturday, December 12, 2009

Raspberry Walnut Schnitten, 12 Days of Cookies

For our final day of our 12 Days of Cookies we're featuring one of my husband's favorite cookies. He requested these just the other day, so I had to bake up a batch per his request. Good luck with the pronunciation!

RASPBERRY WALNUT SCHNITTEN

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 lg. egg
  • 2 cups flour
  • 1/3 cup seedless raspberry jam
  • 1/3 cup chopped walnuts
  • 1 cup chocolate chips
Beat buter and sugar until light and fluffy. Beat in egg. Gradually stir in flour until blended. Divide dough in half. Wrap each half in plastic wrap and chill 1 hour, or until firm enough to roll.

Preheat oven to 350 degrees.

Put each piece of dough between 2 sheets of waxed paper and roll to a 12-inch by 5-inch rectangle. Peel off top paper sheets, invert onto cookie sheet 2 inches apart. Peel off bottom paper. Fold long edges inward (1/2-inch), keeping borders even. Pat any cracks to seal.

Spread jam up to the folded edge (do not put jam on the folded edges). Sprinkle nuts over jam. Bake 20 to 25 minutes, until edges are golden brown.

Cool slightly, then cut each rectangle into 16 slices. Remove to rack to finish cooling.

Once cooled completely, melt the chocolate chips in a small saucepan on low heat, stirring to prevent burning. Dip plain edges of cookies into chocolate and set on waxed papaer to cool.

Makes 32 cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Friday, December 11, 2009

Fudge Cookies, 12 Days of Cookies

Day 11 of our 12 Days of Cookies features a cookie that can made and enjoyed year round... a fudge cookie with with a few additions. Enjoy!

FUDGE FILLED TOFFEE COOKIES

COOKIES:

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 cup vegetable or canola oil
  • 1 3/4 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 3/4 cup English toffee bits or almond brickle chips
  • 2/3 cup chopped pecans
  • 2/3 cup flaked coconut (optional)
  • 1 egg
  • 1/2 tsp. almond extract
  • 1/4 tsp. coconut extract (optional)
  • additional sugar
  • 1 1/4 cups pecan halves

In a large mixing bowl, cream butter and sugars. Beat in the oil, egg and extracts.

Combine the flours, salt, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in the toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or until easy to handle.

Preheat oven to 350 degrees. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, or your thumb, make an indentation in the center of each. Spoon 1 teaspoon of filling into the center of each cookie. Top with a pecan half. Bake at 350 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

FILLING:

  • 1 1/2 cups semi sweet chocolate chips, melted
  • 3/4 cup sweetened condensed milk
  • 1 1/2 tsp. vanilla extract

In a bowl, combine all ingredients and mix until smooth.

Makes 5 1/2 dozen cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Thursday, December 10, 2009

Peppermint Shortbread Cookies, 12 Days of Cookies

This shortbread cookie has a holiday flair to it. If you love shortbread, the crushed peppermint makes them very festive. Enjoy!

PEPPERMINT CANDY SHORTBREAD

  • 1 cup butter, softened
  • 1/3 cup sugar
  • 2 1/2 cups flour
  • 4 (2-oz) vanilla bark coating squares
  • 2/3 cups crushed hard peppermint candies or candy canes

Preheat oven to 325 degrees.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended.

Divide dough into 3 equal portions. Place one portion of dough on an ungreased baking sheet; roll into a 6-inch circle. Score dough into 8 triangles. Repeat procedure with remaining 2 portions of dough.

Bake at 325 degrees for 25 minutes or until barely golden. Cool on baking sheets 5 minutes. Using a knife, working carefully, cut along scored lines into 8 triangles per circle. Move to a wire rack and cool completely.

Melt vanilla bark coating in top of a double boiler over hot water. Remove from heat. Carefully dip wide edges of shortbread into chocolate and place on wax paper. Sprinkle crushed candy over coated edges. Let stand until coating is firm.

Makes 24 cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Wednesday, December 9, 2009

Cranberry Cookies, 12 Days of Cookies

Day 9 of our 12 Days of Cookies features these Cranberry Cookies. The orange zest in them gives them a refreshing hint of citrus. They taste as beautiful as they look. Enjoy!

CRANBERRY-WALNUT SWIRLS
COOKIES:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Cover and chill at least 1 hour.

FILLING:

  • 1/3 cup finely chopped fresh cranberries
  • 1/2 cup ground walnuts
  • 1 Tbsp. grated orange zest

Combine cranberries, walnuts, and orange rind; set aside.

Turn dough out onto a lightly floured surface, and roll into a 10-inch square. Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2 opposite sides. Roll up dough, jellyroll style, beginning at a bordered side. Roll in saran wrap and freeze 8 hours.

Preheat oven to 375 degrees. Cut roll into 1/4-inch thick slices. Place slices on lightly greased baking sheets. Bake on top oven rack for 14 to 15 minutes, or until lightly browned. Cool on wire rack.

Makes 3 dozen cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Tuesday, December 8, 2009

Strawberry Pecan Twists, 12 Days of Cookies

These are a wonderful flaky cookie, and the base of the cookie is made out of a pie crust mix, which gives them a bit of a flakiness to them. Very yummy!

STRAWBERRY PECAN TWISTS
  • 1 cup pecans, finely chopped
  • 1/2 cup strawberry preserves
  • 1/4 tsp. salt
  • 3 Tbsp. sugar
  • 1 egg
  • water
  • 1 (10-oz) pkg pie crust mix
  • 1/4 cup powdered sugar

Heat jam and salt in a small saucepan until jam is melted; mash any strawberries. In a small bowl, beat egg with fork and add 1 tablespoon cold water, set aside.

Preheat oven to 375 degrees. Grease cookie sheets.

Combine pie crust mix and powdered sugar. Sprinkle with 5-6 tablespoons ice water, one tablespoon at a time, mixing with fork after each addition just until moist enough to hold together. Divide in half.

On a floured surface, roll half of the dough into a 14-inch x 10-inch rectangle, the dough with be very thin; set aside. Repeat with remaining dough. Brush one rectangle with jam; sprinkle with half of the nuts. Top with remaining dough; press gently. Brush top with some egg mixture; sprinkle with sugar and remaining nuts. Trim edges if necessary make edges even.

Cut rectangle lengthwise in half, then crosswise into 1/2-inch strips. Place strips, 1/2-inch apart, on cookie sheets, twisting into corkscrew shape. Bake 18-20 minutes, until lightly browned. Cool on wire racks.

Makes 56 cookies.


This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Monday, December 7, 2009

Peanut Butter Blossom Cookies, 12 Days of Cookies

These are a fabulous cookie not only for the holidays, but year round. If you love peanut butter, chocolate, Reese's peanut butter cups, or Hershey's kisses, this is the perfect marriage of flavors in a cookie. They go fast!

PEANUT BUTTER BLOSSOM COOKIES

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1/4 cup milk
  • 1 cup creamy peanut butter
  • 2 tsp. vanilla extract
  • 3 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 oz. chocolate kisses or mini peanut butter cups

Preheat oven to 375 degrees. In a large bowl, cream together granulated sugar, brown sugar, butter, and peanut butter. Beat in eggs, milk, and vanilla. In medium bowl combine flour, baking soda, and salt; stir into egg mixture. Shape into balls and roll in sugar. Place on ungreased cookie sheet about 2-inches apart. Bake for 10-12 minutes.

Immediately when removing from oven, press a chocolate kiss or peanut butter cup into center of each. Cool.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Sunday, December 6, 2009

Peppermint Cookies, 12 Days of Cookies

Day 6 of our 12 Days of Cookies features one of our favorite Peppermint Cookie recipes. These are beautifully festive as well as an excellent tasting cookie. Enjoy!

PEPPERMINT FILLED CHRISTMAS TREES

COOKIES:
  • 1 cup butter (2 sticks)
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1 egg
  • 1/2 tsp. almond extract
  • green food coloring
Preheat oven to 350 degrees. In a large mixing bowl, cream butter and gradually add sugar; beat until light and fluffy. Beat in egg, extract and coloring. Gradually blend in flour.
Fill cookie press and use the tree plate. Form onto baking sheet. Bake 8-11 minutes. Cool on wire rack.

FILLING:
  • 1 cup powdered sugar
  • 2 Tbsp. butter, softened
  • 1/2 tsp. peppermint extract
  • 2 Tbsp. finely crushed peppermint candy
  • 2-3 Tbsp. milk
Combine above ingredients stirring in only enough milk to make of spreading consistency.

Spread 1 tsp. filling on a cookie's flat side. Top with another cookie.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Saturday, December 5, 2009

Gingersnaps, 12 Days of Cookies

Day 4 of our 12 Days of Cookies presents our favorite Gingersnap cookie recipe. Enjoy!

SNOW-CAPPED GINGERSNAPS
COOKIES:
  • 1 cup brown sugar, packed
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • granulated sugar

Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in flour, baking soda, cinnamon, ground ginger, cloves, and salt. Cover and refrigerate at least one hour.

Preheat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls and roll in granulated sugar. Place on cookie sheet, about 3" apart. Bake 9-12 minutes, or just until set. Remove to wire rack to cool.

ICING:

  • 1 (6-oz) package white (vanilla) baking chips
  • 1 Tbsp shortening
  • crystallized ginger, chopped

Place chips and shortening in microwavable bowl. Microwave uncovered, on medium-high heat for 1 1/2 - 2 minutes, stirring every 15 seconds, until smooth.

Dip half of each cooled cookie into melted mixture; sprinkle tops with crystallized ginger. Place on waxed paper; let stand until coating is firm.

Makes 4 dozen cookies

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Friday, December 4, 2009

Thumbprint Cookies, 12 Days of Cookies

Day 4 of our 12 Days of Cookies features Raspberry Almond Shortbread Thumbprint Cookies... yum!

RASPBERRY ALMOND SHORTBREAD THUMBPRINT COOKIES

COOKIES:

  • 2/3 cup sugar
  • 1 cup (2 sticks) butter, softened
  • 1/2 tsp. almond extract
  • 2 cups flour
  • 1/2 cup raspberry jam

Combine sugar, butter and almond extract. Beat on medium speed until creamy. Reduce speed to low, add the flour and beat until well combined. Cover and chill at least 1 hour.

Preheat oven to 350 degrees. Spape dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets. With thumb, make indentation in center (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam. Bake for 14-18 minutes, or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Once cooled drizzle with glaze.

GLAZE:

  • 1 cup powdered sugar
  • 1 1/2 tsp. almond extract
  • 2-3 tsp. water
In a small bowl with wire whisk, stir together all glaze ingredients until smooth. Drizzle over cooled cookies.

Makes 3 1/2 dozen cookies.

This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.

Thursday, December 3, 2009

Pecan Tassies, 12 Days of Cookies

Day 3 of our 12 Days of Cookies is for Pecan Tassies, which are really like mini pecan pies.

PECAN TASSIES

  • 1 (8-oz) pkg cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups flour
  • 2 eggs, beaten
  • 1 1/2 cups packed brown sugar
  • 2 tsp. vanilla extract
  • 1 1/2 cups chopped pecans

Combine cream cheese and butter, mixing until well combined. Add flour and mix well; chill.

Preheat oven to 325 degrees. Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and up sides of miniature muffin pans. Continue with remaining dough, for a total of 48 muffin cups; set aside.

In a mixing bowl combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry shells, filling almost to the top. Bake for 30 minutes, or until the pastry is golden brown. Cool 5 minutes, remove from pans.

Makes 48.

This recipe and 349 other are included in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". You can purchase your copy at our Gift Shop. Click Here to order yours!

Wednesday, December 2, 2009

Mexican Wedding Cakes, Russian Teacakes, 12 Days of Cookies

Day 2 of our 12 Days of Cookies includes a popular recipe called Mexican Wedding Cakes, Mexican Wedding Cookies, or Russian Teacakes. A wonderful holiday cookie recipe we make every year. Enjoy!

MEXICAN WEDDING CAKES
MEXICAN WEDDING COOKIES
RUSSIAN TEACAKES
  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 1/4 cups flour
  • 3/4 cup finely chopped pecans or walnuts
  • 1/4 tsp. salt
  • powdered sugar

Preheat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar, and the vanilla extract. Stir in the flour, nuts, and salt until the dough holds together. Shape into small 1-inch balls. Place about 1 inch apart on an ungreased cookie sheet.

Bake 10-12 minutes, or until set but not brown. Roll in powdered sugar while warm; cool. Roll in powdered sugar again.

Makes 4 dozen cookies.

This recipe, and 349 others, can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes", which can be purchased at our Gift Shop. Click Here to order your copy!

Tuesday, December 1, 2009

Baklava, 12 Days of Cookies

We LOVE Christmas cookies! I've been hosting an annual Cookie Exchange for the past 16 years and love trying new recipes each year, and getting all the cookies and recipes from the other ladies that come to my cookie exchange each year. I will share a recipe each day for the next 12 days, the "12 Days of Cookies". Enjoy!

BAKLAVA
WALNUT FILLING:
  • 4 cups (1 pound) walnuts, finely ground
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
In a large mixing bowl stir together all ingredients; set aside.

BAKLAVA:
  • 1 1/4 cups butter, melted; or spray butter
  • 1 (16-oz) pkg. frozen phyllo dough, thawed according to package directions

Preheat oven to 325 degrees.

Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Working quickly, layer about one-fourth of the phyllo sheets in the pan, brushing or spraying each sheet generously with butter and allowing phyllo to extend up the sides of the pan.

Sprinkle about 1 1/2 cups of the filling over the phyllo in the pan. Repeat layering phyllo and filling 2 more times. Layer remaining phyllo sheets in the pan, brushing or spraying each sheet with butter. Drizzle any remaining butter, or spray butter, over top layer.

Trim edges of phyllo to fit pan. Using a sharp knife, cut through all layers to make triangle or diamond shaped pieces or squares.

Bake at 325 degrees for 45 to 50 minutes, or until golden brown on top. Slightly cool in pan on a wire rack and pour honey-lemon sauce over warm baklava. Cool completely.

HONEY-LEMON SAUCE:

  • 1 1/2 cups sugar
  • 1/4 cup honey
  • 1/2 tsp. finely shredded lemon peel
  • 2 Tbsp. lemon juice
  • 2 inches stick cinnamon
  • 1 cup water
While Baklava is cooking, in a medium saucepan stir together the 1 1/2 cups sugar, honey, lemon peel, lemon juice, stick cinnamon and 1 cup water. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes. Remove cinnamon.

This recipe, and 349 others, can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". You can order your copy at our Gift Shop. Click here to order!

Gingerbread, Gingerbread Recipe, Gingerbread Cake

Every year we make Gingerbread with Lemon Sauce for one of our Christmas desserts (we always have several desserts, I just can't help myself). This is one of my hubby's favorites. The recipe is on our Recipes page on our website at http://www.rockymountainlodge.com/recipes12-09.htm


Enjoy!

Thursday, November 26, 2009

Turkey Tetrazzini, Leftover Turkey Recipes

TURKEY TETRAZZINI
  • 1/2 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup (1/2 stick) butter
  • 2 cups cooked turkey or chicken, chopped or shredded
  • 1 (10-3/4 oz) can cream of chicken soup
  • 4 oz. mushrooms, sliced
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 oz. cooked spaghetti

Preheat oven to 350 degrees. Saute celery, bell pepper and onions in butter. Add remaining ingredients, except spaghetti. Grease a 9x13-inch casserole baking dish with butter and spread spaghetti in bottom of pan. Spread turkey or chicken mixture over spaghetti. Cover and bake for 1 hour.

Serves 8.

We love this recipe for our turkey leftovers. My hubby's a pasta fan, so pasta anyway is always a winner with him!

Tuesday, November 24, 2009

Black Friday Sales and Cyber Monday Deals

BLACK FRIDAY SALES & CYBER MONDAY DEALS

Rocky Mountain Lodge & Cabins is offering Black Friday Sales and Cyber Monday Deals!

Plan a Colorado Family Reunion, Colorado Wedding, or Retreat in 2010 and save big by taking advantage of our Black Friday Sales and Cyber Monday Deals.

Make reservations for our Colorado Vacation Rental Lodge on Friday, November 27th or Monday, November 30th, and save 20% off our regular rates!

These are fabulous roll back rates that haven't been this price since 2002!!!

See our Specials page for more details, talk to your family, and make your reservations on Black Friday or Cyber Monday.

Monday, November 23, 2009

Garlic Mashed Potatoes

GARLIC MASHED POTATOES
  • 3 medium baking potatoes, peeled and coarsely chopped
  • 1 tsp. salt
  • 4 Tbsp. butter
  • 1/4 cup sour cream
  • 2-4 Tbsp. heavy cream, half and half, or milk
  • 1 tsp. finely minced garlic
  • salt and pepper to taste
In a medium saucepan, cook the potatoes in salted water until tender, about 15-20 minutes. Drain and return to saucepan.

Add the butter, sour cream and garlic. Mash the potatoes until the ingredients are blended. Add the cream or milk, one tablespoon at a time, until the potatoes are the desired consistency. Add salt and pepper to taste.

Serves 2-3
These are great served with that Thanksgiving turkey or Christmas prime rib.

Thursday, November 12, 2009

Pikes Peak

PIKES PEAK
(America's Mountain)

One of the main attractions in the Colorado Springs area is Pikes Peak, also known as "America's Mountain".

Pikes Peak, at an elevation of 14,110 feet, is the most visited mountain in North America and the second most visited mountain in the world. More than a half million people summit Pikes Peak every year.

There are 3 ways to reach the summit; by driving the Pikes Peak Highway, by taking the Pikes Peak Cog Railway, or by hiking the Barr trail.

Three major events take place on Pikes Peak each year. The first event is the Pikes Peak Marathon takes place every August, a 26 mile round trip foot race up and down Barr Trail, which draws thousands of runners from all over the world.

The second event is the Pikes Peak International Hill Climb, the second oldest motor race in America, first raced in 1916 and where the Unser family got their start, is a race on the 12.42 mile gravel road.

The third event is the AdAmAn Club New Years Eve Fireworks Display. A group of mountaineers climb the icy slopes of the Barr Trail and ignite a glorious fireworks display at midnight to welcime in the New Year, a tradition since 1922.

Pikes Peak is famous for the song "America the Beautiful" written by Kathryn Lee Bates in 1893. After a trek to the summit of Pikes Peak she was so awed by the vast beauty at the summit she write a peom she titled "Pikes Peak". It was first published in the 4th of July church chronical "The Congressional" in 1895 and renamed "America". It grew in popularity and was put to music in 1910 bu Samuel A Ward and renamed "America the Beautiful". The song is one of the most beloved and popular American patriotic songs.

Rocky Mountain Lodge and Cabins is located at Pikes Peak in Cascade Colorado, just 6 miles west of Colorado Springs. We're right across the highway from the Pikes Peak toll road if you're going to drive up Pikes Peak, or here for any of the Pikes Peak events. Consider staying in one of our Cabin rentals or Bed and Breakfast Lodge, or rent the Lodge in its entirety for a family reunion or retreat. If you're here for the Pikes Peak International Hill Climb your whole team can stay in the Lodge and you're just across the road from the Pikes Peak Highway. Come stay with us during your visit to Pikes Peak!

Sunday, November 8, 2009

Sweet Potato Casserole

SWEET POTATO CASSEROLE

SWEET POTATOES:
  • 3 cups cooked and mashed sweet potatoes or yams
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup butter (1 stick)
  • 1 tsp. vanilla extract
Either bake potatoes, peel and mash; or boil, peel and mash. Combine all ingredients and spread into a buttered 9x13-inch casserole dish.
STREUSEL TOPPING:
  • 1 cup brown sugar, packed
  • 1 cup chopped pecans
  • 1/3 cup flour
  • 1/3 cup butter
Combine all ingredients with a pastry blender until the size of peas. Sprinkle over potatoes and bake at 350 degrees for about 45 minutes, until hot and bubbly.
Serves 12
This is our absolute favorite sweet potato casserole recipe. We make it for Thanksgiving with our turkey every year.
More recipes can be found at our recipes page at http://www.rockymountainlodge.com/recipes.htm
This recipe, and 349 others, are in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". Click Here to order your copy.

Thursday, November 5, 2009

Apple Cheesecake


APPLE CHEESECAKE
(Autumn Cheesecake)
CRUST:
  • 1 cup graham cracker crumbs
  • 3 Tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup butter, melted

Preheat oven to 350 degrees. Combine crumbs, sugar, cinnamon and butter; press onto bottom of 9-inch springform pan. Bake for 10 minutes; set aside.

FILLING:

  • 2 (8-oz.) pkgs. cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract

Combine cream cheese and sugar, mixing at medium speed on electric mixter until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.

TOPPING:

  • 4 cups thin peeled apple slices
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup chopped pecans

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with chopped pecans. Bake 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Serves 12

More recipes can be found at our website's recipe page.

This recipe and 349 others can be found in our Cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". Click Here to order your copy!

Monday, November 2, 2009

Colorado Beer Festival

ALL COLORADO BEER FESTIVAL

The 3rd Annual All Colorado Beer Festival will be held on Saturday, November 7, 2009 at Mr. Biggs Event Center in Colorado Springs, Colorado.

There will be two sessions starting at noon and 5:30pm. Each session runs four and a half hours and includes a tasting glass and all the 2-ounce samples you can drink. Over 70 beers from more than 30 of the best Colorado brewers will be available.

Entertainment will be at each session. All proceeds generated by the festival are donated to local nonprofit organizations.

Tickets are $10-$25. Click Here for more details.

Visit our Calendar of Events page for more upcoming local events.

Apple Pancakes, Apple Pancake Recipe, Apple Puff Pancakes Recipe

APPLE SAUSAGE PUFF PANCAKES
(Apple Pancakes, Apple Puff Pancakes)

Apple Sausage Puff Pancake


Recipe for Apple Sausage Puff Pancakes (Apple Pancakes, Apple Puff Pancakes) posted on my recipes page. Click Here for recipe.

Thursday, October 29, 2009

Pumpkin Pancakes

PUMPKIN SPICED PANCAKES WITH PECAN SYRUP
(Pumpkin Pancakes)

PECAN SYRUP:

  • 1 cup maple syrup
  • 5 Tbsp. chopped and toasted pecans

Combine maple syrup and pecans in a small saucepan and heat until warm. Set aside, keeping warm.

PANCAKES:

  • 1 cup buttermilk pancake mix
  • 1 cup cold water
  • 1/3 cup canned pumpkin puree
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • Canola or vegetable oil
  • Butter, room temperature

In a medium bowl, whisk together the pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture may be slightly lumpy). Drizzle hot griddle with oil and spoon 2 tablespoons batter per pancake onto hot griddle. Cook for about 2 minutes, or until bubbles appear, then turn pancakes over and cook for an additional 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.

Serves 2

This recipe is one of the 350 recipes featured in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes". Click here to purchase.

Wednesday, October 28, 2009

WINTER VACATION PACKAGES

Everyone knows that Colorado is a fantastic place to ski in the winter, but what if you're not a skier? What else is there to do in Colorado? There is still much to do in the Pikes Peak region of Colorado, and the Colorado Springs area if you're not into skiing or snowboarding. If you do wish to ski or snowboard, we're just 2 hours from some of Colorado's best ski resorts and you can easily make a day trip to the ski areas.

We here at Rocky Mountain Lodge & Cabins like to help our guests find the best things to do in the area, and put packages together to include some of the most popular area attractions. We offer winter vacation packages, our most popular is our 4-night Winter Wild West Package, which includes the following activities:

  • A two hour horseback ride through the beautiful red rock formations of Garden of the Gods

  • A fun filled foothills jeep through through some beautiful Colorado scenery, including local history and lore.

  • A trip on the Pikes Peak Cog Railway to the top of Pikes Peak, America's mountain where the song "America the Beautiful" was written.

  • A 5-course Chef's Table Dinner for Two at the Black Bear Restaurant, one of Colorado's top restaurants.

This package is just $223 each!

    You can enjoy these activities while staying in one of our Colorado lodge bed and breakfast rooms, our Colorado cabin rental, or our Colorado vacation cottage. Shown here is our bed and breakfast lodge.

    Visit our Packages page for more vacation packages and activities that we offer here at Rocky Mountain Lodge & Cabins.

    Thursday, October 22, 2009

    Pumpkin Cheesecake, Cheesecake Recipe


    PUMPKIN CHEESECAKE
    (Pumpkin Swirl Cheesecake)

    CRUST:
    • 1 1/2 cups gingersnap crumbs
    • 1/2 cup finely chopped pecans
    • 1/3 cup butter, melted

    Preheat oven to 350 degrees. Combine crumbs, pecans and butter; press onto bottom and 1 1/2 inches up sides of 9-inch springform pan. Bake for 10 minutes, remove from oven.

    FILLING:

    • 2 8-ounce packages cream cheese, softened
    • 3/4 cup sugar
    • 1 tsp. vanilla extract
    • 3 lg. eggs
    • 1 cup canned pumpkin
    • 3/4 tsp. cinnamon
    • 1/4 tsp. nutmeg

    Combine cream cheese, 1/2 cup sugar and vanilla extract, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Set aside 1 cup of batter. To the remaining batter add sugar, pumpkin and spices; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cutting through batters with knife several times for a marble effect.

    Bake at 350 degrees for 55 minutes. Remove from oven and loosen cake from rim of pan with a knife; cool before removing from pan. Chill for several hours.

    Serves 12

    More recies from Rocky Mountain Lodge and Cabins can be found on our website's Recipes Page.

    Monday, October 19, 2009

    EMMA CRAWFORD COFFIN RACES IN MANITOU SPRINGS, COLORADO

    Manitou Springs, Colorado is known for a few wacky events, and the Emma Crawford Coffin Races and Parade are one of the highlights of year. Why coffin races? Here's the story...

    Emma Crawford moved to Manitou Springs in 1889 with her mother and fiance in hopes that the famous Mineral Springs would help with a cure for her tuberculosis. Sadly, in the summer of 1890 Emma died quite young, just before she was to marry Mr. William Hildebrand, an engineer on the Pikes Peak Cog Railway. Her wishes were to be laid to rest on top of Red Mountain. Her fiancee and eleven other men began the arduous task her carrying Emma's coffin up to the top of Red Mountain. It took them all day, working two shifts to scale the 7200 foot summit. After years of stormy weather on the granite mountain, the granite gave way and Emma's remains were washed down the side of Red Mountain. Emma was later buried in the Manitou Springs Cemetery in an unmarked grave. An official grave site was granted to her in 2004 to honor her life. Emma supposedly still haunts Red Mountain to this day.

    In honor of Emma, Manitou Springs hosts a local parade and coffin races each year. Participants bling out their coffins, dress as Emmas and other ghoulish characters, march in the parade, and then race down Manitou Avenue in one of the most popular events of the year, which have been featured numerous times on the Travel Channel and in Newsweek. A wake in Emma's honor is also held at Miramont Castle in Manitou Springs the night before the races.

    This year's 17th annual events take place October 28-29, 2011, as follows:

    Emma's Wake: Friday, October 28th from 6:00pm - 8:00pm at Miramont Castle in Manitou Springs. Reservations Required.

    Emma Crawford Coffin Races and Parade: Saturday, October 29th from 12:00pm - 3:00pm on Manitou Avenue, downtown Manitou Springs, Colorado. Parade begins and Noon and the Races immediately follow.
    And while you're here for the festivities, stay with us here at Rocky Mountain Lodge and Cabins in either our Colorado Bed and Breakfast Lodge near Manitou Springs, or our Colorado Cabin Rentals.

    Thursday, October 15, 2009

    CLARIFIED BUTTER

    While we were making breakfast yesterday at our Colorado Bed and Breakfast Lodge, we were making Apple Sausage Puff Pancakes (Click Here for Recipe), where you have to place ramekins in the oven until very hot, then add butter until melted, and then pour the pancake batter into the hot ramekins and butter. We've been making this recipe for years, and they're good. However, the butter almost always smokes and burns by the time we get the pancake batter into the ramekins. We'd heard that clarified butter had a higher smoke temperature so we decided to make claridied butter and try the recipe with clarified butter... what a difference! No smoke, no burned butter, and the pancakes rose extremely high, our guests were SO impressed when we served them, they kept saying "Wow... Wow..." So we've decided we're switching to clarified butter for anything we need to use melted butter in. Here's some tid bitd about clarified butter and how to make it...

    Clarifying butter is removing milk solids from butterfat, giving you a clear golden fat that can be heated to a higher temperature without burning than whole butter, and can be stored for a long time as it does not go rancid. Here's how to make clarified butter:

    1. To make 1 cup of clarified butter you'll need 1¼ cups of butter. (You will lose approximately 25% of the original butter's total volume when clarifying.)

    2. Place the butter in a saucepan over a very low heat. Let the butter melt slowly, do not stir the butter while it is melting.

    3. As the butter melts, it will separate into three layers. The top layer is a thin layer of foam, the middle layer contains the bulk of the liquid, and the bottom layer is where the water and most of the milk solids are. This natural separation is what makes clarifying possible.

    4. Skim the foam off the surface of the butter, discard the foam. Be careful not to dip the ladle into the butterfat while skimming, as the fat should remain intact.

    5. If you have a fat separator you can use this to slowly and carefully pour the remaining mixture into the fat separator and pour out the clear bottom layer of milk solids and discard those. The remaining yellow liquid is the final clarified butter. If you don't have a fat separator you can pour the liquid slowly and carefully into a clear measuring cup and slowly pour the yellow butter mixture into another container, being careful not to pour the clear milk solids. You can spoon any remaining yellow butter out if necessary; or use a ladle and skim the fat up and out of the pan, making sure not to let any of the clear liquid get into the ladle.

    6. If the clarified butter sits for a moment, you might notice more foam float to the top; use a spoon to remove this last bit of foam.

    7. The clarified butter can be stored in the refrigerator for quite some time without going rancid.

    Visit our website's Recipes page for recipes from Colorado Bed and Breakfast Lodge.

    Tuesday, October 13, 2009

    Artichoke & Sun Dried Tomato Bruschetta

    New Recipe for Artichoke & Sun Dried Tomato Bruschetta posted on my website. It's also included our Rocky Mountain Lodge and Cabins Cookbook, which can be purchased at our Gift Shop.

    Cooking Without Electricity

    Yesterday was an interesting morning here at the Rocky Mountain Lodge. The power went out just as we were to start cooking breakfast for our guests, and was out for almost 2 hours. Fortunately we had made coffee earlier so everyone had coffee. Our only saving grace was that we have a gas stove and were able to use a lighter to light the burners. With a last minute change of menu we were still able to pull off our signature 3-course breakfast and cook without electricity.

    Guests enjoyed their romantic breakfast by candelight. Here's what we served...

    First Course: Honey-Roasted Pineapple with Toasted Coconut and Macadamia Nuts
    Second Course: Raspberry Stuffed French Toast with Chicken Apple Sausage
    Third Course: Blueberry Cheese Blintzes

    Check out our Bed and Breakfast rooms at our website's Bed and Breakfast page, or see pictures of some of our breakfast on our Breakfast page.

    Wednesday, October 7, 2009

    Colorado Vacation Rental, Holiday Rental

    Thinking of getting away for the holidays? Why not plan a mini family reunion for Thanksgiving or New Years. Our holiday rental special is a great way to make it affordable for you to enjoy the holidays togetether.

    Our 6-bedroom Colorado vacation rental home is a 5,000 square foot Lodge on over 2 acres of property in the Ute Pass of the Rocky Mountains at Pikes Peak. The Lodge has 6 bedrooms, each with a private bathroom and Cable TV/DVD player. It can sleep up to 17 people. There is a large great room and dining room, which is perfect for family gatherings and meals.

    There are a wealth of things to do in the Pikes Peak area while you're enjoying your Colorado vacation. Take the kids to the North Pole and Santa's Workshop, or the Cheyenne Mountain Zoo. And the whole family can enjoy Garden of the Gods, Cave of the Winds, Manitou Cliff Dwellings, the US Air Force Academy, Pikes Peak and the Cog Railroad, the Royal Gorge, and much more. There's something for everyone.

    Book now for Thanksgiving or New Years 2009 and save 20% off our regular rental rate! See our Specials Page for details.

    Visit Rocky Mountain Lodge & Cabins' website at http://www.rockymountainlodge.com/ for more details and information about our Colorado vacation rentals, Cabin Rentals, and Colorado Springs Bed and Breakfast Inn.

    Monday, October 5, 2009

    Pumpkin Soup

    Rocky Mountain Lodge & Cabins' version of a wonderful fall Pumpkin Soup, certain to warm you up on chilly fall nights.

    GINGER-PUMPKIN BISQUE
    • 2 Tbsp. walnut oil or vegetable oil
    • 3/4 cup chopped shallots
    • 1/2 cup chopped onion
    • 2 tsp. grated gingerroot
    • 1/4 cup flour
    • 4 cups chicken broth
    • 1/2 cup apple cider
    • 1 (15-oz) can pumpkin puree
    • 1/3 cup maple syrup
    • 2 bay leaves
    • 1/4 tsp. dried thyme, crushed
    • 1/4 tsp. ground cinnamon
    • 1/4 tsp. pepper
    • 1/8 tsp. ground clives
    • 1 cup half and half or whipping cream
    • 1/2 tsp. vanilla extract
    • additional whipping cream (optional)
    • fresh thyme (optional)

    In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and gingerroot and cook until tender. Stir in the flour. Carefully add the chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly.

    Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves. Return to boiling; reduce heat. Simmer, covered, for 20 minutes. Remove from heat. Discard bay leaves. Cool slightly.

    Pour one-fourth to one-third of mixture into a blender or food processor. Cover and blend or process until smooth. Pour into a bowl. Repeat with remaining mixture until all is processed.

    Return the mixture to the saucepan. Stir in the 1 cup half and half or whipping cream and the vanilla. Heat through, but do not boil. If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.

    Serves 8.

    Visit Rocky Mountain Lodge & Cabins' Recipe page for more recipes from our Colorado Springs Bed and Breakfast Lodge.

    Tuesday, September 29, 2009

    Fall Foliage, Colorado Fall Colors, Leaf Peeping


    Colorado fall colors are beautiful, especially when the aspens are a brilliant yellow amongst the evergergreens of blue spruce and pine trees. Colorado is well known for its aspens during the months of September and October. Right now the aspens are in their full glory here in the Pikes Peak region of the Rocky Mountains.

    Rocky Mountain Lodge & Cabins, near Colorado Springs, is located just minutes from some of the most beautiful fall foliage in Colorado.

    If you'd like to take a drive through some of the most spectacular fall colors we recommend the Colorado Scenic Byway Gold Belt Tour, where we send many of guests and make sure we drive through ourselves every year.

    The Gold Belt Tour follows historic railroad and stagecoach routes leading to North America's greatest gold camp in Cripple Creek, Colorado, three world-class fossil sites, and numerous historic sites. The Shelf and Phantom Canyon Roads cut along unpaved routes through winding canyons. Five byway communities allow a glimpse into this area's rich heritage.

    Click here for Colorado's Gold Belt Tour Scenic and Historic Byway Map

    Stay in our Colorado Bed and Breakfast Lodge, our Colorado Cabin Rental, or our Colorado Vacation Cottage during fall foliage season (September thru October) and we'll be happy to provide you a historical Colorado Gold Belt Tour Scenic Map, which includes historical tid bits and pictures.

    Visit our website at http://www.rockymountainlodge.com/ for more information about the Rocky Mountain Lodge & Cabins, check our availability calendar, see our specials and packages, and more.

    Come visit Colorado during the beautiful fall foliage season, you will not be disappointed!

    Tuesday, September 22, 2009

    Sweetened Condensed Milk Substitute

    SWEETENED CONDENSED MILK SUBSTITUTE

    • 1 cup boiling water
    • 6 Tbsp. butter, melted
    • 1 cup sugar
    • 2 2/3 cups powdered milk

    Combine all ingredients in a blender and blend thoroughly. Store in the refrigerator in a tightly covered container for up to 1 week. This is the equivalent of one 14-0z can sweetened condensed milk.

    Friday, September 4, 2009

    Peach Cobbler French Toast


    PEACH COBBLER FRENCH TOAST


    • 1 loaf French bread, sliced into eight 3/4-1" thick slices
    • 5 eggs
    • 1/2 cup milk
    • 1/4 tsp. baking powder
    • 1 tsp. vanilla extract
    • 1/2 cup sugar
    • 1 tsp. cinnamon
    • 1 tsp. cornstarch
    • 4 1/2 cups sliced fresh peaches
    • 2 Tbsp. butter, melted
    • Powedered sugar

    Arrange bread slices in a shallow baking pan. In a bowl, whisk together eggs, milk, baking powder and vanilla and pour over bread, turning to coat evenly. Cover the pan with plastic wrap; let stand for 2 hours or ovrnight in the refrigerator.

    Preheat oven to 450ยบ. Spray a 13"x9" baking pan with cooking spray.

    In a bowl, mix sugar, cinnamon and cornstarch. Gently stir in peaches until well coated.

    Spread 3/4 of the peach mixture in prepared pan; place bread slices on top of peaches. Brush tops of bread with butter. Bake for 20-25 minutes, or until toast is golden and peaches are bubbling.

    To serve, place toast slices on plates; top with a portion of the remaining peach mixture and sprinkle with powdered sugar.

    Serves 8

    This recipe, as well as 349 others, are featured in our cookbook, "Rocky Mountain Lodge & Cabins' Favorite Recipes". The cookbook includes recipes in categories such as Breakfast recipes, Main Dishes, Breads, Sides, Desserts, and many others. The cookbook can be purchased at our Gift Shop at our website at http://www.rockymountainlodge.com/ and click on the "Gift Shop" link on the left.

    Monday, July 20, 2009

    Penne a la Vodka Pasta Recipe

    PENNE A LA VODKA
    • 6 quarts water
    • salt
    • 1 (32-oz) can Italian plum or stewed tomatoes
    • 1 lb. penne pasta
    • 1/4 cup olive oil
    • 10 cloves garlic, peeled
    • crushed hot red pepper flakes
    • 1/4 cup vodka
    • 1/2 cup heavy cream
    • 2 Tbsp. unsalted butter or olive oil
    • 2-3 Tbsp.chopped fresh Italian parsley
    • 3/4 cup freshly grated Parmigiano-Reggiano cheese

    Bring 6 quarts salted water to a boil in a 8-quart pot over high heat and cook the pasta according to directions.

    Meanwhile, pour the tomatoes and their liquid into a food processor or blender and process until blended.

    Heat the oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Add the tomatoes, careful not to splatter as the oil will be hot. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Add the vodka and simmer until the pasta is ready.

    Just before the pasta is done, scoop out the garlic cloves and discard. Add the cream and the 2 tablespoons butter or oil, and incorporate into the sauce.

    Drain the pasta and place in a pasta platter and pour sauce over pasta. Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve immediately.

    Serves 6

    Friday, July 17, 2009

    Keeping Sane While Making Others Insane

    We just got our monthly newsletter from our insurance company and they put little tidbits on "The Back Page", and this month's had some funny ones on it, so I thought I'd share them...

    Things to Do to Stay Sane

    (While Driving Everyone Else Insane)

    1. At lunch time, sit in your parked car and point a hair dryer at passing cars to see if they slow down.

    2. Put decaf in the coffee maker for 3 weeks. Once everyone has gotten over their caffeine addictions, switch to espresso.

    3. As often as possible, skip rather than walk.

    4. Specify that your drive-through order is "to go".

    5. Five days in advance, tell your friends you can't attend their party because you're not in the mood.

    We thought those were a good little chuckle. Another way to keep sane is to get away from all the hustle and bustle and stress of every day life. Why not take a Colorado vacation and enjoy the cool mountain air, the beautiful mountain scenery, and some of the local attractions such as Pikes Peak, Garden of the Gods, Manitou Cliff Dwellings, the Royal Gorge Bridge and Park, and more. Take some hikes, horseback rides, balloon flights, jeep tours, whitewater rafting trip, or train rides. There is much to do in the area to relieve some stress and go home refreshed.

    And Rocky Mountain Lodge & Cabins can provide some Colorado Springs lodging for you while you're here enjoying your Colorado vacation. Stay in our Bed and Breakfast Lodge, our rustic Colorado Cabin Rental, or our Colorado Vacation Cottage.

    Colorado Camping and Campfire Cooking

    Hubby and I went camping for 2 nights this week. We actually fell in love with Colorado while our kids were little and we took many Colorado camping trips. I grew up camping with my family as a kid, and Brian became a backpacker while living on the East coast and backpacked through many of the east coast mountains. Brian's still trying to talk me into "backpacking". He should be happy I'm not always a 5 star resort girl and will still camp in a tent and sleeping bag (with an air mattress, of course). Dry camping's ok for a few days, but that's about as roughing it as I'll go, after a few days I'm in dire need of a shower!

    We went to a little campground called Cottonwood Lake Campground not far from Buena Vista, Colorado. It was beautiful there, and we had a deer mosey through our campsite while we were eating dinner our first night. Cold at night, of course, since we were at 10,000 feet in elevation, but beautiful during the day.

    Our family all love camping, and especially the camp food. My hubby always wants me to be simple... cereal, instant oatmeal, hot dogs on a stick, but must always have "pudgy pies".

    Know what pudgy pies are? They are a family favorite, and we NEVER go camping without having pudgy pies. They're really just sandwiches cooked over hot coals. They're made with metal "sandwich plates on a long metal rod with wooden handles". Not sure if that's the official name for them or not, but my family have been calling them that since I was a kid growing up, and our kids have called them that, and now our grandkids will too. You can make any type of "pies" out them with your favorite canned or homemade pie filling (we use canned to keep it simple). Our favorites are blueberry, apple, and as of recent, caramel apple. Growing up we used to make pizza pies out of them.

    Here's how to make them:

    Fruit Pudgy Pies: You heavily grease the insides of the sandwich plates with non stick cooking spray so your "pies" don't stick. Take 2 pieces of good white bread (no holes in the bread is important so the filling doesn't leak through), butter the outside of the bread and sprinkle sugar on the buttered side. Place one of the buttered pieces of bread, buttered side down, on one of the sandwich plates. Spread about 1-2 Tablespoons of pie filling over the piece of bread on the sandwich plate, and top with the remaining piece of bread, buttered side up, then cover with the other sandwich plate. Place over hot coals (charcoal or wood), and cook about 4 minutes on each side, until golden brown. Remove to paper plate and allow to cool a couple minutes before eating; that's the hard part.... waiting, if you don't wait you burn your tongue, can't tell you how many taste buds I've burned off in my impatience.

    Variations of Pudgy Pies:

    Pizza Pudgy Pies: Butter the outside of your bread with butter only. Spread the insides of the bread with pizza sauce, line with any pizza toppings you like, such as pepperoni, cooked Italian sausage, peppers, onions, ham, pineapple tidbits, and mozzarella cheese.

    Grilled Cheese Pudgy Pies: Easy, just like grilled cheese at home, butter the outside of your bread with butter only. Add cheese and "toast" over the hot coals.

    S'More Pudgy Pies: Butter the outside of your bread and sprinkle with sugar. Spread inside of bread with Nutella, line with mini marshmallows, sprinkle with graham cracker crumbs.

    You can be creative and think of your own filling. These are a MUST HAVE every time we go camping.
    You can find more Pudgy Pie recipes and can order pudgy pie makers at http://www.pudgypies.com/.

    Want more of Rocky Mountain Lodge & Cabins' recipes? Check out our recipe page at our website at http://www.rockymountainlodge.com/recipes.htm

    Saturday, July 11, 2009

    Pikes Peak International Hill Climb


    The Pikes Peak International Hill Climb is the second oldest motor sports race in America and a long-standing tradition in Colorado Springs and the Pikes Peak Region. First competed in 1916, this year marks the 93rd running of the "Race to the Clouds."

    The race is on the Pikes Peak Highway, right here in our own Cascade Colorado, where Rocky Mountain Lodge & Cabins is located.

    In 2015, the race will take place on Sunday, June 28th with race related events all week long. Fan Fest, on Friday, June 26th spanning 7 blocks of downtown Colorado Springs, will feature motorcycle jumpers, beer gardens, a chili cook-off, live bands, which draws tens of thousands of spectators, and benefits the MDA.

    The race is run on a 12.42 mile course with 156 turns that begins at 9,390 feet and finishes at the 14,110 foot summit of America’s Mountain; Pikes Peak! As the drivers climb toward the summit, the thin air slows reflexes and saps muscle strength. The thin air also robs engines of 30% of their power at the summit. Competitors and vehicles must be in top shape simply to finish...let alone win!

    This year the race has 11 classes and features a variety of automotive, semi truck, exhibition, open wheel, super stock car, pro truck and motorcycle classes with a field approaching 200 competitors.

    Race Week begins Tuesday, June 23. Practice and qualifying takes place Wednesday through Friday from 5:30am to 8:30am am on Pikes Peak.

    The current record is  8 minutes 13.878 seconds, and was set by Sebastien Loeb in 2013.

    You can find out more about the Pikes Peak International Hill Climb at their official website at http://www.ppihc.com/.

    Visit Rocky Mountain Lodge & Cabins' calendar of events page at http://www.rockymountainlodge.com/calendar.htm for more upcoming events in Colorado Springs and the Pikes Peak Region.

    And if you need Pikes Peak lodging for the Pikes Peak Hill Climb, Rocky Mountain Lodge & Cabins is a stone's throw away from the starting point!

    Tuesday, June 30, 2009

    Cinnamon Rolls Recipe

    CINNAMON ROLLS
    Cinnamon Rolls
    • 2 pkgs. yeast
    • 1/2 cup warm water
    • 1/2 cup warm milk
    • 1/2 cup sugar
    • 1/2 cup butter, melted
    • 1 tsp. salt
    • 4 1/2 cups flour
    Dissolve yeast in warm water in large non-metal bowl. Add milk, sugar, ½ cup butter, salt and 2 cups flour. Stir well. Add remaining flour and knead slightly, forming a ball.

    Grease large non-metal bowl. Put dough in bowl, then turn over so side with grease is now up. Cover loosely with plastic wrap, or a dish towel, and put in a warm place until doubled, about 1 ½ hours.
    • 1/4 cup butter, melted
    • 1/4 cup sugar
    • 2 tsp. cinnamon
    • 1/2 cup chopped walnuts (optional)
    • 1/2 cup raisings (optional)
    After dough has risen, roll dough out to 12”x18” rectangle. Spread with ¼ cup melted butter. Stir together ¼ cup sugar and 2 tsp. cinnamon and sprinkle over melted butter. Sprinkle with walnuts and raisins if desired. Roll up lengthwise. Cut into 12 pieces. Place in greased 9x13” baking pan. Cover loosely with plastic wrap or dish towel and place in a warm place for 30 minutes.

    Preheat oven to 350° and bake for 30 minutes, or until golden on tops and edges. Let cool slightly, then drizzle with icing.
    • 4 cups powdered sugar
    • 1 tsp. vanilla extract
    • 3-4 Tbsp. milk
    Mix together powdered sugar, vanilla extract, and enough milk to make icing thin enough to drizzle over rolls.
    Serve warm with butter.
    Makes 12 rolls
    Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

    Monday, June 22, 2009

    Frog Eye Salad (Pasta Salad) Recipe

    FROG EYE SALAD
    (Pasta Fruit Salad)
    • 2 (20-oz) cans pineapple tidbits, drained (reserve juice)
    • 1 (20-oz) can crushed pineapple, drained (reserve juice)
    • 3 (11-oz) cans mandarin oranges, drained (discard juice)
    • 1 3/4 cups reserved pineapple juice
    • 1 cup sugar
    • 2 Tbsp flour
    • 2 eggs, beaten
    • 1/2 tsp. salt
    • 1 Tbsp lemon juice
    • 1 (16-oz) box Acini de Pepe pasta
    • 1 cup heavy whipping cream
    • 1 cup mini marshmallows
    • 1 cup shredded coconut

    In a medium saucepan combine flour, sugar and salt. Stir in 1 3/4 cups reserved pineapple juice, and eggs. Cook over medium heat, stirring frequently, until thickened. Add the lemon juice and set aside to cool.

    Cook pasta according to the package directions. Drain and rinse with cold water. Pour into large bowl. Add pineapple and oranges. Add cooled sauce, marshmallows, and coconut.

    Whip cream and fold into pasta mixture. Chill until ready to serve.

    Serves 24.

    This is a wonderful dish for a large crowd, and always a huge hit. Perfect for potlucks or family BBQ's!

    Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

    Tuesday, June 16, 2009

    Cooking with Kids

    Last week my 12 year old niece came to visit from Arizona. Before she came I asked her what she'd like to do while she was here, and she wanted to do a lot of cooking. I went and bought her a cookbook that she could take home with her and reference the recipes. Went to Barnes & Noble and found a great starter cookbook called "Anyone Can Cook". It was perfect for her, with very basic instructions, "how to" pictures for the recipes, and even a "Ask Mom for Help" instruction if necessary. But the recipes were modern and actually very good. So, we decided we'd cook a few things every day, and here are some of the things we cooked, with a recipe for her favorite... Fettuccine Alfredo.

    Foods we cooked:
    • Mini Cheddar Loaves
    • Creamy Hash Browns
    • Green Beans
    • Feta, Artichoke & Sun Dried Tomato Stuffed Hamburgers
    • Bacon & Sun Dried Tomato Macaroni Salad
    • Baked Beans
    • Chili Rellenos with Red Chili
    • Sopapillas
    • Spanish Rice
    • Puppy Chow
    • Snickerdoodles
    • Fettuccine Alfredo
    • Strawberry Salad with homemade Raspberry Vinaigrette
    • Garlic Bread
    • Lingonberry French Toast
    • Blueberry Blue Corn Pancakes with Orange Honey Butter
    • Strawberry Buttermilk Pancakes
    • Scrambled Eggs Benedict in Puffed Pastry Shells

    Wow! Didn't realize we'd made so many things while she was here! I think were some others too, but I can't remember. Anyway, here's her favorite meal:

    FETTUCCINE ALFREDO

    • 8 ounces dried fettuccine
    • 2 Tbsp. butter
    • 1 cup whipping cream
    • 1/2 tsp. salt
    • 1/8 tsp. freshly ground black pepper
    • 1/2 cup freshly grated Parmesan cheese (we used an Italian 4-cheese blend instead)
    • additional grated Parmesan cheese for topping
    • chopped fresh parsley for garnish

    Cook fettuccine according to package directions.

    Meanwhile, for sauce, in a 3-quart saucepan melt butter. Add cream, salt, and pepper to saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until mixture begins to thicken, stirring frequently. Remove saucepan from heat; stir in the 1/2 cup Parmesan cheese. Drain fettuccine; add to hot sauce. Toss to coat. Transfer to a warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese and chopped fresh parsley.

    Serves 4.

    Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

    Thursday, June 11, 2009

    Sausage Egg Frittata Recipe

    SAUSAGE EGG FRITTATA
    • 1 (32-oz) bag frozen O'Brien Potatoes
    • 1 (1-lb) roll sage flavored bulk sausage, cooked, drained & crumbled
    • 10 hard boiled eggs, chopped
    • 1 (10 3/4-oz) can cream of mushroom soup
    • 2/3 cup milk
    • 1/2 tsp. ground pepper
    • 2 cups Colby-Jack cheese, shredded
    • 8 tomato slices
    • 3 green onions, chopped

    Preheat oven to 350 degrees. Spray 8 (16-oz) ramekins, or 9x13-inch casserole dish with non stock cooking spray. Layer potatoes, sausage, and eggs. Combine soup and milk, and pour over eggs. Sprinkle tops with cheese, then green onions. Bake for 45-55 minutes, until hot and bubbly. At serving time, garnish with tomato slices and green onions.

    Makes 8 servings.

    Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.

    Wednesday, June 3, 2009

    Strawberry Shortcake Recipe

    STRAWBERRY SHORTCAKE
    • 2 quarts strawberries, sliced
    • 1 cup sugar
    • 1/3 cup shortening
    • 2 cups flour
    • 2 Tbsp. sugar
    • 3 Tbsp. baking powder
    • 1 tsp. salt
    • 1 Tbsp. freshly grated orange peel
    • 1/2 cup milk
    • 1/4 cup orange juice
    • 1 Tbsp. milk
    • 1/2 Tbsp. vanilla sugar (or granulated sugar)
    • 1-2 Tbsp. Grand Marnier (optional)
    • 3/4 cup heavy cream
    • 2 Tbsp. powdered sugar

    Mix strawberries and 1 cup sugar. Let stand 1 hour, stirring occasionally.

    Preheat oven to 450°.

    In a large mixing bowl combine flour, 2 tablespoons sugar, the baking powder, and salt. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Stir in orange peel. Stir in 1/2 cup milk and orange juice just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Brush tops with milk and sprinkle with sugar. Bake 10 to 12 minutes or until golden brown.

    Whip cream with powdered sugar. Split shortcakes crosswise while hot. Open up and brush insides with Grand Marnier, if desired. Fill with strawberries and whipped cream.

    Serves 6.

    Visit Rocky Mountain Lodge & Cabins' recipe page at http://www.rockymountainlodge.com/recipes.htm for more recipes.