Colorado Cowboy Cookies are an extra large and especially good chocolate chip cookies. It is not at all tough to prepare.

Ingredients Required

• 2 cups all purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 3/4 cup plus 2 tablespoons (packed) dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup chopped toasted walnuts (about 4 ounces)

How To Prepare:

Take the first five ingredients and whisk in medium bowl to blend. Beat butter and sugars in large bowl until it becomes light and fluffy. Now add eggs and vanilla and beat it to combine. After that add dry ingredients and beat until just blended. Now stir in it chocolate chips and also the walnuts. Cover the dough and chill it for one hour.

Arrange 2 racks in the middle of the oven and preheat up to 350°F. Butter 2 baking sheets. Then make the dough into balls, using 1/4 cup dough for each. Place all on prepared sheets, spacing it at least two inches apart. Flatten them with hand to 3 1/2-inch rounds. Bake 10 minutes and then rotate sheets. Bake it until cookies are golden brown in color around the edges and firm in center, about 4 minutes longer. Next, cool it on sheet for 5 minutes. Transfer to racks to cool completely.

Yor special Colorado Cowboy Cookies are now ready for you to eat and enjoy !!

Steak And Potato Soup Recipe

This recipe is one of the favorites from Colorado. The main element of the preparation is potato and beef. It is easy to prepare and tasty to eat. Just follow the direction of preparation given below and enjoy cooking and enjoy eating.

The requirements to prepare Colorado Steak and Potato Soup are:

• Take one pound boneless beef top sirloin steak. Cut them in 3/4″ thick.
• Take two (14 ounce) cans ready-to-serve beef broth.
• Take one big onion. Chop it properly.
• Take three COLORADO Sangre red potatoes. Peel it if you want to and cut them in 1/2″ dice.
• Take 1/2 pound baby carrots and one cup frozen peas.
• Take 1/4 cup chopped assorted fresh herbs.
• Take two tablespoons of balsamic or red wine vinegar.
• Take two teaspoons of vegetable oil and 1/2 teaspoon coarsely ground black pepper.

How to prepare:

First of all trim the fats from the steaks and cut the steaks length wise in 3 strips. After doing this just cut the steaks crosswise into ½ inch thick pieces. Now take a large saucepan and combine broth, onion, potatoes, carrots and peas together. Bring the entire things to boil in low heat and after that let it simmer without any cover for 15 minutes or until the vegetables are tender enough. Stir vinegar and herbs in it. Take a large non-stick skillet and heat it in medium-high flame till it is hot. After this add the beef in it and stir-fry for 2-3 minutes so that the outer surface is no not still pink in color. Do not overcook while doing this. Season it with pepper. Now place equal amount of beef in 4 separate bowls in order to serve. Ladle vegetables and broth mixture over the beef just before serving.

Nutritional Information Per Serving:

Calories 316,- Protein 32g; Carbohydrates 88g; Fat 9g; Cholesterol 76mg; Sodium 758mg.

Image© RachaelRayShow.com

Aaron’s Amazing Mushrooms

Aaron Brachfeld, Arvada, CO
(Servings: 2)

“Lick your fingers with the yummy to go around mushroom flavor”

Ingredients:

• 1 cup mushrooms (baby portebellas are recommended–especially Colorado’s rakhra mushrooms).
• 1 cup pine nuts (either harvested directly from the Colorado mountains, or available from the store)
• ¼ cup extra virgin olive oil
• ¼ cup melted butter
• equal amounts of paprika, pepper, and tarragon according to taste
• Colorado Honey according to taste

Instructions:

• Preheat oven (or toaster oven) to 350F.
• Cut mushrooms so that they can lay flat in a baking pan to no taller than ¾ inch.
• Spread them out on the baking dish.
• Sprinkle pine nuts in between mushrooms.
• In a bowl, mix olive oil, butter and spices. Drizzle over the pine nuts and mushrooms. The liquid should cover at least the bottom half of the mushrooms; if needed make more liquid.
• Bake for 15 minutes. Pour everything in a serving bowl, and mix with a very small amount of sugar. Serve immediately.

Pairing: Instead of wine, I would pair it with a cherry cider or Longmont Dairy milk. As, with wine combination this dish will taste very delightful.

Mushrooms can make you dream with its taste as it is very pleasant and delightful.

Source: Here

This recipe is one of the most famous and easily available on the roads of Colorado. Every mom knows how to impress and happy the child with these yummy beef and yummy food recipe. The ingredients to make this recipe are:

INGREDIENTS

* 2 tablespoons vegetable oil for browning
* 5 pounds beef chuck, cut into 1 1/2-inch cubes
* flour for dredging
* 2 (28 ounce) cans whole peeled tomatoes, mashed
* 2 (7 ounce) cans diced green chilies
* 12 serrano chiles, finely chopped
* 2 small yellow onions, finely chopped
* 12 fluid ounces beer
* 20 fluid ounces water
* 2 tablespoons cumin
* 1 bunch cilantro, chopped
* salt and pepper to taste

The method:

Heat the oil in a heavy bottomed pan over medium high heat for three minutes. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

Eating Tip:

This recipe will look more tasty and yummy if you can take a sip of white wine and also try eating it with black grapes.

Enjoy this easy to cook and delicious recipe with your family, friend and loved ones.

Photo Source

• 3 ripe bananas, smashed
• 1/3 cup melted butter
• 1/2 cup of sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 all-purpose flour
• 1 cup of dried cranberries

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl mix melted butter with the smashed bananas. Then, mix in the sugar, eggs, vanilla, baking soda and salt. Add in the flour and mix well until all the flour has been incorporated into the mixture. Add the dried cranberries last and then pour mixture into a greased loaf pan. Bake for 1 hour or until a toothpick inserted in the middle of the loaf comes out dry. Cool completely before slicing.

Preheat oven to 250 degrees F.

In a large bowl, mix together the oats, nuts, coconut and brown sugar. In a separate bowl, combine honey, vanilla and oil. Pour the honey mixture over the oats mixtures and mix together until the oats are well covered in honey. Spread the mixture evenly onto 2 ungreased baking sheets. Cook for 1 hour and 15 minutes, making sure to stir the granola every 15 minutes to insure that the oats brown evenly. Remove the granola from the oven and pour it into a large bowl. Mix the fruit in and allow the granola to cool completely.

Store in an airtight container and consume within 2 weeks or freeze for a couple of months. If you want to make sure your granola stays crunchy, freeze it right away (after it has completely cooled) in a large airtight container. If you don’t freeze it, the moisture from the fruit will soften the granola.