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Colorado

Colorado became a state in 1876, one-hundred years after the signing of the Declaration of Independence, thus earning it the nickname the Centennial State. The name Colorado comes from the Rio Colorado, which in Spanish means, “the red-colored river.” Colorado exists on the boundary between the Southwest, the Mountain States, and the Central Plains. It is the home of the Great Rocky Mountains, but Colorado also marks the spot where the magnificent peaks flatten out into the wide-open rangelands of the Great Plains. What was once bison country is now big beef country. Historically, the stews, roasts, and one-pot dishes that grew up on the plains of Colorado made use of wild game and freshwater fish, reflecting the diet of early prospectors, explorers, and Native Americans. Today, there is also a considerable and well-established organic food industry in Colorado; and on the Western Slope of the Rockies, an impressive wine industry has emerged.

	Featured Cook Anastasia Wojiek Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Liz

Cooking Level: Beginning

Home Town: Littleton, Colorado, USA

Living In: River Falls, Wisconsin, USA

About me: I'm an art teacher whose main goal in cooking is to make something healthy, fun, and new (once in a while) without making too much of a mess...or setting the house on fire.

Jen

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Windsor, Colorado, USA

About me: Mother of 3 amazing children - a son and 2 daughter, a fabulous husband. What I love about cooking is how it brings the family closer together. Everyone in my family has a favori…
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tammjam

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Erie, Colorado, USA

About me: Mother of two girls, Wife to a wonderful Husband, career in scientific/tech industry, Hula instructor, Domestic Diva, Adventure Activisit

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Overnight Caramel French Toast

Reviewed on Jan. 5, 2009 by PREGOCOOK

Okay - not that I shouldn't have known from the ingredients... but this weas like eating a CANDY BAR for breakfast. I only had one piece and I seriously feel the need to drink a lot of water to try to counteract all the SUGAR first thing in the morning. I used regular bread since that's what I had on hand and it was soggy... eeeeewwwww! So after baking it for 45 minutes I then put it in a pan and fried it (no more butter, just sprayed the pan) and it gave it a nice crispy kind of texture. It was just not the greatest thing for breakfast... for sure the sugar on top is overkill - if you wanted to make this I would suggested leaving out the sprinkled sugar and just doing cinnamon. And then just eat VEGETABLES the rest of the day.

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Butterscotch Bread Pudding

Reviewed on Jan. 5, 2009 by Deanna Foote

My husband said he wanted a bread pudding for Christmas dessert, so I gave this one a try. I made it exactly as directed and we thought it was so good with a little freshly whipped cream. I wish the recipe divided more easily as it was too much for our small family. I didn't care for it cold - the taste was alright but the texture I thought was not that pleasant. Overall though I give it 5 stars because it was so wonderful and full of gooey bubbly goodness fresh from the oven. The smell was out of this world too.

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Split Pea Soup

Reviewed on Jan. 5, 2009 by NatalieMarie731

Yummmmmmyyyyy!! JUST what I was looking for. I cant get my husband to eat anything green ...when he walked in the door he sais "WOW something smells great!!" :) We put homeade garlic croutons on top, very VERY yummy

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