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!

Betty Estep of Roseville, Calif., wanted to share her great recipe for Sweet Potato Pie. With the holidays soon approaching, you’ll definitely want to give it a try! 

Sweet Potato Pie

4 or 5 medium size yams (can use sweet potatos, but yams are better)
1 ½ cup milk
1 stick of butter
1 cup sugar
4 eggs
2 teaspoons vanilla
1 teaspoon nutmeg

Cook the potatoes and let cool then peel. 
Put them in mixing bowl and beat until soft and fluffy (my KitchenAid Mixer does a fantastic job). 
Add milk and mix some more. Add butter, sugar and eggs. Mix until blended. Add vanilla, nutmeg and mix again.

 Make your pie shell or buy a good frozen shell. Fill pie shell. Bake in preheated oven 350 degrees until lightly browned.  Approximately 1 hour. You can check by inserting a knife into the center.  If it comes out clean, it’s done. 

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.

Need a new way to eat zucchiini? Randy and Judy Nelson of Kennewick, Wash. sent in these delicious recipes from Judy’s parents, Dan and Gladys Campbell of Galt, Calif. Gladys plants a garden every year with an abundance of zucchini, and she is always coming up with mouthwatering recipes sure to please everyone. Once you try these ribbon winning delights, you’ll only want to eat your squash as dessert!

Grandma Gladys’ Chocolate Zucchini Cake 

Cream together:      1/2 cup soft margarine

                            1/2 cup vegetable oil

                            1 3/4 cup sugar

Add the following & blend thoroughly:    

                            2 eggs

                            1 tsp. vanilla

                            1/2 cup sour milk (1 Tbsp. vinegar)

Sift together, then blend with creamed mixture:           

                            2 1/2 cups flour

                            4 Tbsp. cocoa

                            1 tsp. baking soda

                            1/2 tsp. cinnamon                                  

                            1/2 tsp. ground cloves

                            1/2 tsp. salt                              

Stir in:                   2 cups grated zucchini                                  

Spoon mixture into lightly greased 9”x13”x2” baking pan.

Sprinkle on top:      1/2-1 cup semi-sweet chocolate chips

                            1/2-1 cup chopped nuts                                  

Bake in pre-heated oven @ 325 degrees for 35-45 minutes or until done.

 

Grandma Gladys’ Zucchini Drop Cookies

Mix together:       1 pkg. devils food cake mix

                            1 cup rolled oats

                            1 cup shredded zucchini (skin on)

                            1/2 cup melted butter

                            2 eggs

                            1/2 cup chopped walnuts or pecans          

Drop dough on cookie sheet, bake at 350 degrees for 12 minutes. Dust with powdered sugar. 

These cookies were entered in a local fair and won a first place ribbon.

Do you have some old family favorite recipes that you would like to share? Appetizers, barbecue & grilling, bread, breakfast & brunch, cake, casserole, cookies, pasta, slow cooker, soup, any recipe you can think of. Please 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.

 

It’s that time of the year again, yup, you guessed it, summertime! This month’s mouth-watering recipe comes to me from Amy-Jo White of Lincoln, Calif. Her son, Luke White, wanted her to share this recipe with me and I’m sure glad she did, because now I get to share it with all of you! This is the perfect recipe for those barbecue summer nights with the friends and family. Have it with a nice cold beer or a tall glass of iced tea, either way this recipe will have you making it again soon! Have a great summer and happy trails!

Amy's Stuff Jalapeño Bacon Wrapped Chicken

Chicken Breast

Peppers
    (Your choice: Jalapeno, Sweet, Anaheim)

Cream Cheese

Bacon

 Split chicken breast and pound flat. Stuff your choice of peppers with cream cheese and place in middle of chicken breast. Roll up with three pieces of bacon (no toothpick needed). Place on barbecue and let bacon and chicken cook on both sides. Add your choice of barbecue sauce and 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.

With the time change the days seem longer, and I know all you ropers are outside soaking in the daylight and staying out until that sun goes down. Who out there wants to cook after a long day? I know if you are like our family after a long day — none of us do! Well, I have the perfect recipe so you don’t have to. This month it comes from Debbie Bell of Clements, Calif. There are a ton of stew recipes out there, some different and some the same, and a lot of people think it’s just a winter recipe. I say it’s just good food! Give Debbie’s recipe a try and tell me what you think.

Debbie’s Long Day Stew

1 sirloin roast – cut into bite-size pieces, then dusted with a combination of flour, garlic salt, and pepper

2 onions, diced

3 stalks celery, chopped

5-6 carrots, sliced

5-6 potatoes, cut into bite-size pieces

One large can of Las Palmas Enchilada Sauce (I use mild, it seems plenty spicy; but medium is really spicy!)

4-5 large cans of B&B mushrooms – do not drain, you add the entire contents

Angostura Bitters (this is what gives it that special flavor!)

Brown onions slowly in oil until they are a deep caramel color. Add beef and flour combo and brown lightly. Add celery. Then add the canned ingredients, then everything except the Bitters. Simmer slowly until tender, stirring occasionally (maybe around 2 hours?). Add the bitters to taste (4-5 shakes to start?). 

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.