Monday, April 18, 2011

Basil Baby Carrots, Baby Carrot Recipe, How to cook Baby Carrots


I went to a friend's house for dinner a number of years ago and they made these carrots and they were so delicious, and my young kids at the time just loved them and gobbled them up. They're super easy to make, and absolutely delicious. And you know they're a winner when you can get your kids to love their veggies! 
I serve these carrots often at my house, but always at holidays with our Christmas Prime Rib or our Easter Cranberry-Burgundy Glazed Ham

  • 2 lbs. baby carrots
  • water
  • 2 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 2 tsp. dried basil flakes
Place baby carrots in a medium sized saucepan and cover with water. Cook on medium heat until tender, about 15-20 minutes. Drain water and add butter, brown sugar and basil. Stir until the butter is melted and the sugar is dissolved.

Serves 6-8

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, April 14, 2011

Easter Recipes, Holiday Recipes

I am a fanatic about food over the holidays, as I'm sure just about everyone else out there is as well. I go a bit nuts when it comes to food during the holidays, and Easter is no exception. I have a few favorite recipes that I ALWAYS make for Easter, and always like to try at least one or two new things as well. Here are some of our favorite Easter recipes, enjoy!

We always make these in the morning, and did them when the kids were growing up. It was a great way to portray the "Easter story" and the true meaning of Easter, in a fun, delicious way. Now that my kids are grown up, they still want these for Easter.
I found this recipe in a cookbook many years ago and we all just LOVE the cranberry glaze. It's what makes the ham, in my opinion. And the glaze is also good served over cheesecake, blintzes, and a myriad of other things as well. It's absolutely delicious. We never have ham without this glaze anymore.
A friend brought this to a pot luck I was hosting a number of years ago, and I absolutely fell in love with it and asked for the recipe. It goes great as a side dish to any meat dish, but goes best with ham. Every time I make this dish people are so amazed at how good it is. I've given away the recipe countless times after serving this dish with ham. It's a must as a side dish to ham in our house.

Another recipe that I always serve with ham at Easter, and we have frequently throughout the year with other meats. They also go wonderfully with red meat.

I am a potato freak. I have not met a potato I haven't liked, you can mash 'em, bake 'em, fry 'em, scallop 'em, boil 'em, whatever, I'll eat them. And I LOVE twice baked potatoes. I don't really have a recipe for them, but I add all kinds of stuff to them. I bake my potatoes until they're done, let them cool slightly so you can handle them, then cup them in half lengthwise. Carefully scoop out the potato, leaving about 1/4-inch of potato by the skin so they'll have form. Put the inside in a mixing bowl and add anything you'd like. I add sour cream, butter, crisply fried and crumbled bacon, green onions, and cheddar cheese to mine. Then I spoon it back into the skins and bake them at 400 degrees for about 20 minutes. These go fast around our house.

I am a cheesecake fanatic. I always make at least 1 cheesecake (often times 2 or 3, if not more) for every holiday. This cheesecake has become one of my family's absolute favorites, and my daughters now make it themselves as well. One of my daughters is hosting Easter for our family this year, and my other daughter will be making this cheesecake. Easter is missing a vital part of the meal if this cheesecake is not served as one of the desserts.

My Mom always made a pound cake in a lamb mold, frosted with cream cheese frosting and sprinkled with coconut to make the lamb look like wool. We always loved this cake as kids. I did not continue in the tradition when my kids were growing up because I didn't have the lamb mold. I went on the hunt in the internet a few years ago and found that Nordic Ware still makes the same lamb mold and I bought one on the internet. I've been making it for my family for the past few years and it's a must now. I changed it from my Mom's pound cake to one of my favorites... Carrot Cake. One year I did a red velvet cake for the symbolism of the "blood of the lamb", representing the true meaning of Easter. My family thought it was a good idea, but preferred carrot cake instead. So I now make the lamb cake a carrot cake. I will post a link to my carrot cake recipe once I get it posted.

These are just a few of our favorite Easter recipes. There are a number of others, and I'll add those over time as well. Hopefully you can enjoy some of these, they truly are some of our favorites.
HAPPY EASTER! It's the TRUE meaning of Easter that gives us life and hope and the promise of eternity!