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 comes from Annie Tipton of Sierraville, Calif. She had made this delicious dish for Easter Sunday, and after having one bite I begged her for the recipe. Annie’s Taco Salad was so tasty, I am positive there were no leftovers, everybody couldn’t get enough of it! This is great for those summer night BBQ’s or just to have and enjoy anytime. Give it a try and see for yourself! 

Taco Salad

1/2 onion

4 tomatoes

4 avocados

1 lb. ground beef

1 head lettuce

1 (15 oz.) can kidney beans

4 oz. cheddar cheese

1 med. bag tortilla chips

1 pkg. taco mix

1 can sliced olives

Directions: Brown ground beef, drain. Add all but 1 tsp. of the taco mix. Mix and cool. Chop ingredients and add all ingredients except beef in large bowl. Add dressing and toss. Add beef mixture and chips. Decorate.

Taco Salad Dressing

1/2 cup oil

1/3 cup ketchup

1/3 cup sugar

1/4 cup vinegar

1 1/2 tsp. Worchestershire sauce

1 tsp. salt

1 tsp. paprika

1/2 tsp. dry mustard

1 clove garlic

1 tsp. taco sauce – or a few drops Tabasco

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This month I wanted to share something a little on the sweet side. Since it’s one of my favorite times of the year with the Bob Feist Invitational and all the summer rodeos kicking off, I figured Sweet Cowboy Cake was perfect. Try this recipe out for your summer BBQs or just as a late night sweet tooth craving. Full of rich flavors, there is a big demand for it from a lot of cowboys. Hope everyone kicks off the summer right with a big slice of this recipe!

Sweet Cowboy Cake

3 cups sugar

1-1/2 tsp. cinnamon

3/4 tsp. cloves, ground

2 cups water

1 cup strong brewed coffee

1 cup raisins

1 box dates, chopped

3/4 cup butter

4-1/2 cups all purpose flour

1-1/2 tsp. baking soda

1-1/2 tsp. baking power

3/4 tsp. salt

3/4 cup chopped pecans

1/2 cup light corn syrup

1 cup pecans, halved

2 Tbsp. bourbon or rum

Directions: Combine first 8 ingredients in a saucepan and bring to a low boil while stirring continually. Reduce heat and let simmer 5 minutes. Remove to cool. Sift together flour, baking soda, baking powder and salt. Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients. Pour into two well-greased loaf pans. Arrange pecan halves in a decorative pattern on the top of the loaves. Bake 1 hour at 200 degrees. With a brush, gently apply a coat of corn syrup over the cakes. Add a few tablespoons of the bourbon or rum to the corn syrup. Continue baking one hour, or until a toothpick comes out of the cakes cleanly. Cool and enjoy!

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The month of May is upon us and that means Mother’s Day! Surprise the lady of the house with breakfast in bed, or sit and enjoy a hearty, tasty breakfast together with your loved ones. After all, she’ll need some emergy if you spoil here with a full weekend of jackpotting! Give this recipe a try (and do the dishes, too!) Happy Mother’s Day to all you moms out there, and especially to my mom, Lynnette. If it weren’t for you, I wouldn’t be cooking, I’d be heating up stuff in the microwave!

Hearty Mother's Day Skillet

1 med. white onion

1 med. red onion

1 yellow pepper

4 med. size plum tomatoes, seeds removed

1 Tablespoon olive oil

2/3 cup cooked ground pork

2 Tablespoons Italian seasoning

6 eggs

Salt and pepper to taste

(Your choice of cheese if desired)

Directions: Preheat oven to 450 F. Pour oil in oven-proof non-stick skillet. Chop the onions and peppers. Add vegetables to the skillet and bake (covered) for 5 minutes. Remove from oven and place on a burner set to medium high heat. Add tomatoes and cook until softened and most of the liquid has cooked out. Add in cooked pork and heat until just warmed. Add in Italian seasoning and salt and pepper; remove from heat. Make six small wells in the vegetable mixture. Carefully crack eggs into a measuring cup (one at a time) and carefully poor into the wells, careful not to break the yolks. Place the skillet back in the oven and bake for 10 to 12 minutes or until whites are set and yolks are a little runny. Enjoy!

Send your recipes to my new 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.

This month’s recipe comes from Judie Nielsen out of Watsonville, Calif. I’ve known Judie for quite some time, and I know as a mom she has to have some darn good recipes! Like many of us, she works all day, ropes, and then comes in and cooks up a tasty meal. Give her recipe a try and see what you think! I bet you won’t be sorry and you won’t have any leftovers! Thank you all and keep those recipes coming! 

Judie's Crock Pot Chile Verde

2 or 3 lbs. pork loin roast, cubed

1 onion, chopped

3 to 6 garlic cloves, minced

1/2 tsp. cumin

1 28 oz. can green chile enchilada sauce (I used Las Palmas brand) 

1 16 oz. jar roasted salsa verde (I used World Table brand from WalMart) 

Place all ingredients in crock pot. Cook on low 8 hours. Midway through the day remove some of the juice, mix with some flour and pour back into pot to thicken juice. Serve with warm corn tortillas, Mexican rice and salad.

Mexican Rice

1 c. long grain rice

1 c. chopped onion

3 T. butter

1 chicken bouillon cube

1 3/4 c. hot water

3/4 c. favorite salsa

1/4 c. chopped cilantro or green onion if you don’t like cilantro

Saute rice and onion in butter. Add bouillon cube. Gradually add hot water and salsa. Cover and simmer 25 minutes. Add cilantro before serving.

Send your recipes to my new 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.