Erica Krantz

Recipes by Erica Krantz

I've always loved to cook! Trying different meals, either from magazine clippings or friend’s family recipes, my motto is "I'll always cook it once, if you don't like it, I'm sure my dogs will!" My mother taught me the basics of cooking, the rest I've picked up from watching a million cooking shows and reading tons of cookbooks. But what I love the most is seeing the look on my friends' faces when I hand them their plate and they take that first bite!

This month’s recipe is one of my all-time favorites! It comes from team roper and pro golfer Kevin Lozares from Palo Alto, Calif. Kevin has made this dish numerous times and it’s one tasty meal that I can’t get enough of. Make it for the holidays at home or to take to a Christmas party! Happy holidays to all and have a great new year!

1 big can of Las Palmas Green Enchilada Sauce 

1 can cream of mushroom soup 

2 small cans of diced green chiles (I use Ortega)

1 pkg. of yellow or white corn tortillas

1½ - 2 lbs of cooked boneless chicken breast (boil and saute or bake in the oven)

Mexican mix grated cheese (as much as desired!)

Boil the chicken in water until cooked. Shred chicken, set aside. In separate pot mix the can of Las Palmas green enchilada sauce, the cream of mushroom soup, and the two small cans of diced green chilies. Bring to boil and let simmer.

Layer 6 tortillas across the bottom of the pan. Using half of the shredded chicken, cover tortillas with chicken. Sprinkle cheese over top of chicken. Cover the chicken and cheese with the yummy green enchilada sauce. Repeat this process again, starting with 6 tortillas. Bake in oven at 400º for 7 minutes. Let it set for a few minutes, then enjoy!

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Comfort food  in a crockpot for a brisk autumn day!

4 skinless boneless chicken breast halves 
2 tablespoons of butter
2 cans condensed cream of chicken soup
1 can condensed cream of mushroom soup 
1 onion, finely diced (red or yellow onion, your choice) 
Two 10-ounce packages of refrigerated biscuit dough, torn into pieces 

Place the chicken, butter, soup, and onion into the crockpot and fill with enough water to cover. Cover and cook for 5-6 hours on high. About 30 minutes before serving place the torn biscuits in the crockpot cook until dough is no longer raw in middle. And enjoy!

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This month's recipe is just in time for Fall – homemade Pumpkin Bread! One of the best feelings this time of year is being in the kitchen and baking! This recipe is not only mouth-watering, but full of taste and on the easy side to make. Give it a try for an afternoon snack or a big family dinner – I promise you won’t be sorry!

3 1/4 cups All-Purpose Flour
3 cups White Sugar
2 teaspoons Baking Soda
1 1/2 teaspoons Salt
1 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
2 cups Solid Pack Pumpkin Puree
2/3 cup water (or I use whiskey - your choice)
1 cup Vegetable Oil
4 Eggs
1/2 cup Chopped Walnuts 

1. Grease and flour three 7x3-inch loaf pans. Preheat oven to 350 degrees F.

2. Measure flour, sugar, baking soda, salt and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs and nuts. Beat until well combined. Pour into prepared pans.

3. Bake for approximately 1 hour.

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This is one of my sister Taryn’s favorite recipes! In fact, the whole family loves it, as I’m sure you will too!

2 lbs. of ground beef, turkey or chicken
4 cups of chunky salsa
1 box of Jiffy Cornbread Mix
1 egg - for Cornbread Mix
1/3 cup of milk - for Cornbread Mix
2 cups of cheddar cheese

Preheat oven to 375° F. Brown the 2 lbs. of meat. Add salsa to browned meat and allow to simmer for 10 minutes.

Mix together cornbread ingredients, add 1/3 cup of the cheddar cheese.

Spray cooking oil into a 9x13 baking dish (glass or metal). Pour meat-salsa mixture into the dish, sprinkle remaining cheese over the meat mixture. Pour cornbread mixture over the cheese. Use a spatula to spread cornbread mix evenly and as close to the sides of the dish as possible.

Bake the tiered mixture at 375° for 25-35 minutes, or until cornbread is golden brown. After 25 minutes, insert a toothpick into the cornbread to check readiness. If toothpick comes out clean, casserole is done.

You can add an extra box of prepared cornbread if you like extra cornbread on top.

Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.