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Colorado has a unique mix of arts, foods and sounds. It is here that we hope to show a glimpse of what the state of Colorado has to offer.

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Goat Cheese Gnocchi

1 lb goat cheese
2 egg yolks
2 whole eggs
1 c all purpose flour

Combine all ingredients in the bowl of a standing mixer. Using the paddle attachment, beat on medium speed for about 2 minutes until well combined. Cover bowl with plastic wrap and chill well for about 2 hours or longer. Bring a large pot of salted water to a boil and then reduce to a simmer. Drop the dough by the teaspoonful into the simmering salted water. When the gnocchi rise to the surface and float on the simmering water, cook for another minute. Remove gnocchi with a slotted spoon and place on a heated plate on a pool of sauce of your choice. Serves 6.
Recipe From: Dashing Through The Snow in Fraser, CO from the book Culinary Colorado



Campfire Potatoes

4-5 russet or red potatoes, washed and thinly sliced (You can leave the peels on or peel if you prefer)
1 package dried onion soup mix
1 tablespoon butter per packet of potatoes
Foil for wrapping

Make sure you have a campfire started well in advance, so there are plenty of hot coals for cooking. Place a handful of potatoes on a large square of foil. Sprinkle with some of the dried onion soup mix and add a tablespoon of butter. Fold the foil securely around the potatoes, to keep from losing any of the butter or juices. Make about four packets of potatoes. Scrape some of the hot coals to the side of the fire ring. Put potato packets on top and add more coals on top. Bake for about 30 minutes. Remove from coals, unwrap and serve.
Recipe From: Shirley Prom at The Tribune in Greeley, CO

Black Forest Camp Cake

Note: For this recipe, you will need a Dutch oven or a heavy cast iron casserole dish with a cover.
1 can cherry pie filling
1 18-ounce chocolate cake mix
1/4 cup chopped walnuts or pecans
1-2 Hershey chocolate bars, broken into pieces.

Pour the cherry pie filling in the bottom of the Dutch oven. Sprinkle cake mix over the top, then nuts. Add chocolate bar pieces last. Cover. Scrape hot coals from the fire to the side and place the Dutch oven on top. Add more hot coals to the cover of the oven. Bake 45 minutes.
Recipe From: Shirley Prom at The Tribune in Greeley, CO

Peanut Butter Smores

1 package fudge-dipped shortbread cookies
1 package small Reese's peanut butter cups
1 package marshmallows

Roast marshmallows over campfire until golden brown. Place on the chocolate side of the cookie. On the chocolate side of the other cookie, place a Reese's cup and smash slightly. Place two sides together and enjoy.

Recipe From: Shirley Prom at The Tribune in Greeley, CO

Chicken and Tomato Fettuccine

1 lemon, juiced
2 tablespoons pine nuts
1/4 cup finely grated parmesan cheese
1 Single-Serve Gourmet Garden Italian Pack (1/2 ounce Garlic, 1/2 ounce Basil and 1/2 ounce Parsley)
1/3 cup light olive oil
14 ounces chicken breasts
12 ounces fettuccine
8 ounces grape tomatoes, halved
Parmesan cheese, for topping (optional)

1. Combine lemon juice, pine nuts, cheese, garlic, basil and parsley in food processor. Process until roughly chopped. With motor running, add olive oil and blend mixture into smooth paste.
2. Brush chicken with olive oil and season to taste. In large frying pan cook chicken about 8 minutes on each side, until brown and cooked through. Set aside to rest before slicing.
3. Meanwhile, cook fettuccine according to package directions. Drain and toss with sliced chicken, grape tomatoes and enough herb-cheese sauce to coat pasta. Serve sprinkled with parmesan, if desired.
Recipe From: Brush News Tribune in Brush, CO

B.L.T. Rolls

3 Mission 10-inch Burrito Flour Tortillas
8 ounces vegetable cream cheese, room temperature
16 to 20 spinach leaves
2/3 pound Canadian bacon, thinly sliced
3 large plum tomatoes, thinly sliced
1 ripe avocado, thinly sliced
15 slices crisp bacon, crumbled

Cooking Time: 5 minutes
1. Place tortillas on work surface and spread each with equal amount cream cheese.
2. On each tortilla, arrange spinach leaves over 2/3 of cream cheese leaving bottom 1/3 with cream cheese only. Top spinach with Canadian bacon slices, tomato slices, avocado slices and crumbled bacon.
3. Beginning with end covered with filling, roll tortilla into tight roll toward end covered with cream cheese only.
4. Cut rolls into six 1-inch-thick slices for snacks or in halves for lunch.
Servings: 3
Recipe From: Brush News Tribune in Brush, CO

Sesame Ginger Beef Wraps

1 tablespoon vegetable oil, divided
1 pound flank steak, sliced very thin across grain
1/2 cup sesame ginger stir-fry seasoning, divided
4 cups broccoli florets
1 red bell pepper, chopped into 1-inch pieces
1 5-ounce can water chestnuts, drained
5 Mission 96% Fat Free Heart Healthy 10-inch Burrito Tortillas

Cooking Time: 15 minutes
1. In large skillet, heat 1/2 oil over high heat.
2. Add steak and cook 3 minutes; stir in 1/3 stir-fry seasoning. Cook 1 minute; remove steak mixture to bowl and reserve.
3. Add remaining oil and heat over medium high. Add broccoli, red pepper and water chestnuts. Stir-fry until almost tender, about 5 minutes; add steak mixture and remaining 2/3 stir-fry seasoning. Cook 4 minutes and reserve.
4. Place about 1/2 cup mixture on each tortilla; fold in sides and roll up tightly.
5. Slice wrap in half diagonally to serve.
Servings: 5 Recipe From: Brush News Tribune in Brush, CO


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