Wednesday, March 31, 2010

Raspberry Cheesecake, Raspberry Cheesecake Recipe

I love cheesecakes, any types of cheesecakes, and I'm always trying new ones out. This is one of our family's favorites, and we make it every year for Easter, along with a number of other times throughout the year just because. Enjoy our Raspberry Cheesecake Recipe...

RASPBERRY CHEESECAKE


2 c. chocolate graham crackers, crushed
1/3 c. butter, melted
3 Tbsp. sugar

Combine above ingredients and press into the bottom and 1” up the side of a greased 8 or 9” springform pan. Place in refrigerator.

2 ½ c. fresh or frozen (thawed), red raspberries
2/3 c. sugar
2 Tbsp. cornstarch
2 tsp. lemon juice

In a blender, blend the raspberries until smooth. Add water, if necessary to equal 1 cup. Combine the sugar and cornstarch in a small saucepan; stir in blended raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 more minutes. Stir in lemon juice. Remove ¾ cup sauce; cool slightly without stirring. Cover remaining sauce and chill until serving time.

3 8-oz. pkgs. cream cheese, softened
½ c. sugar
2 Tbsp. flour
1 tsp. vanilla
2 egg whites
1 c. whipping cream
1 c. fresh or frozen (thawed) red raspberries
2 Tbsp. raspberry liqueur or orange juice

Combine cream cheese, sugar, flour and vanilla in a large mixing bowl. Beat with electric mixture until light and fluffy. Add egg whites, beating on low speed just until combined. Stir in cream. Pour half the mixture into crust-lined pan. Drizzle the ¾ cup raspberry sauce over cheese mixture in pan. Carefully top with remaining cheese mixture, covering sauce.

Place springform pan in a shallow baking pan in a preheated 375ยบ oven. Bake for 35-40 minutes, or until center appears nearly set when shaken. Cool on wire rack for 15 minutes. Loosen crust from pan sides. Cool 30 more minutes; remove sides of pan. Cool completely. Chill at least 4 hours.

At serving time, top cheesecake with 1 cup raspberries. Stir liqueur or juice into remaining sauce and heat until warmed; spoon over cheesecake.

Serves 12

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.

All content in this blog © Rocky Mountain Lodge & Cabins

Monday, March 29, 2010

Pineapple Casserole, Scalloped Pineapple Recipe

Here is another of our Easter recipes, which goes fabulously with ham. Enjoy this Scalloped Pineapple Recipe, or as we call it, our Pineapple Casserole. It's sweet and tantalizing and the perfect compliment to that Easter ham.

PINEAPPLE CASSEROLE

  • 1 (20-oz) can pineapple chunks or tidbits
  • 1/2 cup sugar
  • 3 Tbsp. flour
  • 1 cup shredded cheddar cheese
  • 1/4 cup melted butter
  • 1 cup crushed Ritz crackers
  • Pineapple rings, maraschino cherries, and fresh rosemary sprig for garnish (optional)

Preheat oven to 350 degrees.

Drain pineapple, reserving 3 tablespoons juice.

Combine sugar, flour, and 3 tablespoons reserved pineapple juice. Add cheese and pineapple. Mix well. Spoon into a 2 quart greased casserole dish.

Combine butter and cracker crumbs and sprinkle over pineapple mixture. Bake 30 minutes, or until crumbs are lightly browned.

Garnish with pineapple rings, maraschino cherries, and rosemary sprig for garnish (optional).

Serves 6

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.


All content in this blog © Rocky Mountain Lodge & Cabins

Sunday, March 28, 2010

Glazed Ham, Glazed Ham Recipe

We serve ham every year for Easter dinner, and this is our favorite glazed ham recipe. Enjoy!

CRANBERRY BURGUNDY GLAZED HAM


  • 10-14 lb. bone in cooked ham
  • whole cloves
  • 1 (16-oz) can whole cranberry sauce
  • 1/2 cup brown sugar
  • 1/2 cup burgundy or other dry red wine
  • 1 Tbsp. prepared mustard

Place the ham, fat side up, on rack in a shallow roasting pan. Score fat in diamond pattern; stud with whole cloves. Bake in a 325 degree oven about 3 hours, or until meat thermometer, inserted into the thickest portion of ham without touching the bone, registers 140 degrees.

Meanwhile, in a medium saucepan, stir together the cranberry sauce, brown sugar, wine, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Spoon half of the sauce over ham during the last 30 minutes of roasting. Reheat the remaining sauce and serve with the ham.

Serves 8-12.

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.


All content in this blog © Rocky Mountain Lodge & Cabins

Friday, March 26, 2010

Spinach Quiche, Breakfast Quiche

Today is national Spinach Festival Day, so in honor of that day we're featuring one of our spinach recipes that we serve at our Colorado Bed and Breakfast Inn, Rocky Mountain Lodge & Cabins.

SPINACH SAUSAGE QUICHE
  • 1 9-inch pie shell, unbaked
  • 1/2 lb. bulk sausage
  • 1/4 cup chopped shallot
  • 1 clove garlic, minced
  • 1/2 box frozen chopped spinach, thawed & drained
  • 1/2 cup herb stuffing mix
  • 1 1/2 cups shredded Monterey Jack cheese
  • 3 eggs
  • 1 1/2 cups half & half or cream
  • 2 Tbsp. grated Parmesan cheese
  • Paprika
Preheat oven to 375 degrees.
In a skillet cook the sausage, shallot and garlic; drain. Add the spinach and stuffing mix.
Place pie shell on a cookie sheet. Cover the bottom of pie shell with Monterey Jack cheese. Top with sausage mixture.
In a separate bowl combine the eggs and half and half, whisking slightly to combine well. Pour over sausage mixture.
Bake for 45 minutes. Sprinkle with Parmesan cheese and paprika and bake for an additional 15 minutes. Remove from oven and let stand for at least 10 minutes before cutting and serving.
Makes 6 servings.
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.

All content in this blog © Rocky Mountain Lodge & Cabins

Tuesday, March 23, 2010

Ranch Dip, National Chips & Dip Day, National Holidays


Today is National Chips & Dip Day. Here's our favorite Ranch Dip recipe, and links to some of our other favorites as well.

RANCH DIP
  • 3 Tbsp. Hidden Valley Ranch dressing mix
  • 16 oz. sour cream

Combine above ingredients together. Cover and refrigerate. Serve with chips, vegetables, and bread pieces. Enjoy!

Other dip recipes:

Layered Taco Dip
Spinach Artichoke Dip

Thursday, March 4, 2010

Wine Festival of Colorado Springs

WINE FESTIVAL OF COLORADO SPRINGS

The Colorado Sprins Fine Arts Center is celebrating it's 19th year of the Wine Festival of Colorado Springs, the premier wine festival in the Colorado Front Range.

This weekend, March 5th & 6th, features 300 wines, wonderful food, seminars, wine tastings and pairings, auctions, a wine market, and a gourmet winemaker dinner.

The 2010 theme is "The Wines of South Africa: Old World Meets New".

All proceeds will benefit the Colorado Springs Fine Arts Center.

Reservations are required for all events, except for the Grand Tasting, where walk-ins are welcome. Tickets can be purchased HERE or by calling 719-634-5583.

Combine your time at the Colorado Springs Wine Festival with a stay at the Rocky Mountain Lodge & Cabins. Enjoy our signature 3-course gourmet breakfast in the morning when staying in our Bed and Breakfast Lodge, or have some private, quiet time when staying in our Cabin or Cottage rentals.

All content in this blog © Rocky Mountain Lodge & Cabins