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 I wanted to share with you all something a little on the sweet side! Katie Kasper of Lewiston, Calif., shared with me her Rolo Cookies. Everyone knows about those gooey little chocolate candies we all grabbed at the local gas station on our way to a jackpot or rodeo. This is the new sweet you will be thinking of before you make that weekend jackpot run! But don’t take my word for it, give it a try and see for yourself!

1 cup brown sugar

1 cup sugar

2 3/4 cup flour

3/4 cup baking cocoa

1 tsp baking soda

1 cup margarine

2 tsp vanilla

2 eggs

48 rolos — (about 3-4 rolls of Rolos, or buy the bagful)

Mix sugars, baking cocoa, margarine, vanilla and eggs. Once it’s all mixed, add the flour and the soda. Refrigerate dough for 30 minutes. Roll dough around to about the size of a ping pong ball, stick the Rolo in it and roll it more in your hands to make sure the Rolo is in the middle of the dough. Place on ungreased cookie sheet and bake at 375 for 7-10 minutes. 
You can usually tell they are done when the tops are starting to crack.
  • Email your recipes to Erica Krantz at This email address is being protected from spambots. You need JavaScript enabled to view it. she will cook or bake your favorite recipes and send it on to Ropers Sports News to be printed.

This month’s recipe comes from Dustin J. Davis Olson from Orland, Calif. Dustin is one of the photographers you will see at most of the CCPRA rodeos or other rodeo functions around California. But when he’s not out in the arena taking pictures, he’s in the kitchen. Dustin says that he must warn us about this recipe – those chili rellenos you love so much at the Mexican restaurant will no longer appeal to you after eating these! So let’s see if he’s right, let’s give this recipe a try and see what we all think of it!

  • Ingredients

    Chili peppers of choice (prefer Poblano peppers)

    3 cheeses of choice (pepper jack, monterey, El Mexicano Casero, Queso Fresco, whole milk cheese, etc.)

    Carne asada steak

    Instant Corn Masa Flour

    Eggs

    Preparing the peppers: What I do is roast my peppers over a fire until the outer skin blisters, turning brown or black. Take roasted pepper and place in sealed container while they are still hot and let them cool down that way. After cooling comes the messy part. The peppers are soft, so be gentle at this point. I take a fork and lightly scrape the thin layer of burnt skin off the peppers then I rinse them well. Now make about a three inch slit starting at the stem area down toward center of pepper. You can remove the seeds through this opening now. 

    The meat I pan fry steak until it starts to turn crispy, then dice into small pieces slightly larger than bacon bits. Grate three cheeses into large bowl and throw the Carne Asada in on top and mix and blend all of that together. Take your peppers and start stuffing them with the cheese and steak mix. Roll peppers through the beaten eggs in one pan, then into the flour in another bowl until they are evenly coated. Place peppers in the pan that you fried the Carne Asada in, slit side up so the stuffing doesn’t fall out. Slowly roll until all sides are golden brown.

    Email your recipes to Erica Krantz at This email address is being protected from spambots. You need JavaScript enabled to view it. she will cook or bake your favorite recipes and send it on to Ropers Sports News to be printed.

First off, I would like to say Happy New Year! To start off the year of 2013, I decided to give something to those college students who will be returning back to school after the holiday break. I know all of you have gotten used to your mother’s home cooking over the break and were a bit spoiled. Bill McDonald from Galt, Calif., who is currently a student at California State University in Chico, shared with me something I thought would be perfect for all you college students out there. Also, I’m happy to say that this is the first man who has sent a recipe to me, so thank you Bill! Try it out and see if this will get you through those stressful tests and homework throughout the year! Thank you all for a great year and I look forward to sharing some new tasty recipes in 2013. Send your recipes to me at This email address is being protected from spambots. You need JavaScript enabled to view it.

The year has come to an end! December is here and you all know what that means – Christmas! Family gatherings, presents, but most importantly, the food! Cooking and baking during the holidays isn’t an option, it’s a must. I have found the perfect recipe that might be missing at your table this year. In the spirit of Christmas and the National Finals Rodeo, I have the best of both worlds. This month’s recipe comes from Kimber Beers, wife of NFR team roping qualifier Brandon Beers. Kimber has many recipes and I asked her to send me one of her favorite holiday ones. Kimber told me that neither she nor the family had ever been a fan of the traditional pumpkin pie. This recipe is easy to make and you still have the holiday flavors in it. Give it a try and see if this becomes a new must-have at the holidays. You can find many of the Beers’ recipes in their very own “Bring ’Em On Home” cookbook. Both Kimber and her mother-in-law Bonnie Beers published the book, packed with family recipes from generations of Professional Rodeo Cowboys and their families. It makes a great holiday gift. Go to www.bringemonhome.com to order your copy.
Thank you all for a great year and I look forward to sharing some new tasty recipes in 2013. Merry Christmas and a Happy New Year! Send your recipes to me at This email address is being protected from spambots. You need JavaScript enabled to view it.