Rocky Mountain Edition Recipes 06-03-13
July 23, 2013
Banana Milk Shake
Chris Bryant • Johnson City, Tenn.
1 c. Milk
1 c. Ice Cubes
2 Tbsp. Confectioner’s Sugar
1/2 t. Vanilla
Combine all ingredients in blender.
Blend until smooth and frothy.
Peanut Butter Ice Cream Pie
Marlene Maurer • Lakewood, Colo.
1 Chocolate Pie Crust
1 qt. Vanilla Ice Cream
1/2 c. Chunky Peanut Butter
1 c. Whipping Cream, divided
Chill pie crust.
Soften ice cream.
Fold in peanut butter and half of whipped cream.
Spoon into pie crust.
Freeze for five hours.
Garnish with remaining whipped cream and chopped peanuts or cookie crumbs before serving.
Remove from freezer 15 minutes before serving.
Top with fresh strawberries if desired.
Sriracha Veggie-Cheese Balls and Sauce
JK Chappell • Gering, Neb.
2 c. Frozen Chopped Broccoli, thawed, squeezed to drain
2 c. Colby-Monterey Jack Cheese Blend, shredded
1 c. Biscuit Mix
1 Tbsp. Red Bell Pepper, finely chopped
1 t. Garlic Salt
1 to 2 t. Sriracha Sauce
1/2 c. Sour Cream
2 t. Sriracha Sauce
2 Tbsp. Green Onions, sliced
2 Tbsp. Red Bell Pepper, finely chopped
Heat oven to 350 degrees.
Spray or grease bottom and sides of 15-by-10-by-1-inch pan.
In a large bowl, stir together veggie-cheese ball ingredients.
Slightly wet hands with water for easier rolling.
Shape mixture into 1-inch balls.
Place in pan.
Bake 20 to 25 minutes or until golden brown.
Meanwhile, in a small bowl, mix dipping sauce ingredients.
Immediately remove balls from pan.
Serve warm with sauce for dipping.
Easy Chocolate Almond Pudding
Patty Spellman • Yuma, Colo.
2 squares (2 oz) Unsweetened Chocolate
2 c. Milk
1 c. Sugar
4 Tbsp. All-purpose Flour
1/2 t. Almond Extract or
1 t. Vanilla Extract
Pinch of Salt
1/2 c. Almonds, sliced
Sweetened Whipped Cream
In a medium-sized saucepan, melt your chocolate over low heat, stirring until melted.
In a bowl, whisk together the sugar, flour, eggs and almond extract and salt.
Add to the hot milk mixture.
Continue to cook over medium heat, stirring constantly until the pudding thickens.
Serve warm or cold.
Fried Mozzarella Sticks
Sharon Raasch • Imperial, Neb.
1 lb. Mozzarella Cheese
1/2 c. All-purpose Flour
1/4 t. Salt
1/4 t. Black Pepper
2 Eggs, lightly beaten
1 c. Italian-Seasoned Breadcrumbs
Cut mozzarella into 18 (3-1/2-inch by 1/2-inch) sticks.
Combine flour, salt and pepper.
Dip cheese sticks into egg.
Dredge in flour mixture.
Dip again in egg.
Roll in breadcrumbs.
Press firmly so crumbs adhere.
Place on wax paper and chill 30 minutes.
Pour oil to a depth of 1-inch into a large heavy skillet.
Heat to 350 degrees.
Fry cheese sticks until golden.
Drain on paper towels.
Tamra Palmer • Elizabeth, Colo.
1 (32 oz) block Velveeta
1 (4 oz) can Diced Jalapenos
1 (24 oz) jar Picante Sauce
1 lb. pkg. Jimmy Dean Sage Sausage
Cut Velveeta into small cubes.
Place in slow cooker.
Add jalapenos and picante sauce.
In a 10-inch skillet, cook sausage until browned.
Add to slow cooker; do not drain off grease.
Stir all ingredients together.
Turn on high heat and cook for 1 hour.
Stir occasionally until all cheese is melted.