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The Recipe Exchange

Readers sometimes wonder how The Connection chooses which recipes to publish, and though the criteria are far from strict, we generally look at a few factors:  First, and most important, do the recipes on these pages guide readers in creating something they will want to eat and serve to friends and family?  If the answer is no, you will not see it here.

We also consider the difficulty level of recipes and try to include an even mixture of both simple-to-prepare recipes (some salad and fresh-produce recipes are more about assembly and don’t require cooking or baking at all) and more difficult dishes.  It is rare that we include recipes that require preparation spanning several hours or lots of expert know-how, so if we do, our food editor is pretty confident that the time and effort will be worth it.

For the most part, recipes we gravitate toward do not require specialty shopping for tools or ingredients, and nearly everything is fairly budget friendly. Most of the selections you’ll find here are based on either traditional favorites for a particular time of year, or what is growing in the fields and readily available at the supermarket or the farmers market.  Much of what we write about are recipes our food editor has made hundreds of times with consistent results.  We do experiment with new things too, and if it’s tasty, you’ll probably read about it here.

Finally, we are thrilled to say that this column is interactive, and sometimes readers catch something we’ve missed, give feedback for how a recipe could be improved, or simply contact us to let us know they have particularly enjoyed something they have read here in their own kitchen.  Please join in!

We hope you enjoy our collaboration with other cooks, testing their recipes and sharing the enjoyment that results.

A special treat this Valentine’s Day – Chocolate Marshmallow Mousse

February 1, 2012

By Lisa Crockett This year, Valentine’s Day is on a Tuesday. Tuesday is a perfectly good day – just as good as any other day, really. But somehow, Tuesday lacks the romance of a Friday or Saturday night. Work, school, homework, carpools . . . all these things conspire to make Tuesday a mad rush,…

Sweet treats for a scrumptious purpose – Campsite Chocolate Fondue

October 1, 2011

Castle Pines artist and entrepreneur Jennifer Goode, holding a coy of “It’s All About the Cookies,” a desserts-only cookbook being sold to raise money for breast cancer research. Goode designed the cover art for the book. Article and photo by Lisa Crockett It has been said that diners eat first with their eyes and then…

Herb-Crusted Leg of Lamb

April 1, 2011

by Sally Uhrich Although ham will probably once again be the mainstay at many dinner tables this Easter, it is lamb that is considered to be the most popular symbol at Easter. Lamb certainly plays an integral part in the Passover celebration, and is a welcome menu change for the Easter holiday. If you wish…

Cut the calories; keep the flavor – Pecan Sticky Rolls

January 1, 2011

Cut the calories; keep the flavor by Sally Uhrich The holidays are over and you have left-overs in the freezer, decorations to put away and, if you’re like most of us, a bit of an expanding waistline. Your first New Year’s resolution is to make exercise and healthy eating a priority. Now you begin thinking…

Appetizers; A tasty addition to a holiday menu – Stuffed Mushroom Appetizer

December 1, 2010

by Sally Uhrich So you’re making the final preparations for your holiday meal, carving the turkey and making gravy. Your guests have gathered in the kitchen, anxiously awaiting dinner. Why not take the edge off their hunger, by serving a tasty tidbit, known as the appetizer? Although there are many recipes for stuffed mushrooms, my…

Garnish the holiday table with tasty side dishes – Cranberry-Orange Relish

November 1, 2010

by Sally Uhrich The turkey is stuffed and the pies are baking in the oven, but what about the sides? No holiday meal is complete without those extra tasty vittles known as the side dish. If you’re wanting to include cranberries in your menu, but don’t want the hassle of cooking them, consider Cranberry-Orange Relish.…

Roast Butternut Squash Soup with Apples – Cooks Corner

October 1, 2010

by Sally Uhrich With the holiday season fast approaching, it’s time to begin planning your Thanksgiving dinner. Healthy holiday meals don’t have to expand your waistline or break the bank. Consider the addition of soup to your Thanksgiving feast. Roast buttenut squash soup with apples will enhance your meal, with it’s warm, rich, fall color…

Autumn Apple Cake – Cooks Corner

September 1, 2010

by Sally Uhrich With the autumn season upon us, who can resist making a dessert with the natural goodness of apples? Autumn Apple Cake is featured in “Cooking Light Annual Recipes,” 2009 edition. The recipe is contained in the fall section of the book, which features several recipes derived from the unique American religious group,…

The perfect steak, grilled to perfection

August 1, 2010

by Sally Uhrich With the summer season in full swing, who can resist the tantalizing flavor of a sizzling steak right off the grill? While there are many tricks to create a great tasting steak, these five tips featured in the August 2006 issue of Cooking Light Magazine will make a great steak even more…

Peach Berry Cobbler- A patriotic dessert for the Independence Day holiday, July 4

July 1, 2010

by Sally Uhrich If you’re still looking for a dessert to serve on July 4th, consider Peach Berry Cobbler with ice cream, from the July 2008 edition of Cooking Light Magazine. The reddish hue, acquired by the peaches during baking, makes for a patriotic presentation of red, white and blue colors. The turbinado sugar is…

Grilling – It’s for more than just meat – Grilled Corn ’n’ Pepper

June 1, 2010

by Sally Uhrich Outdoor grilling is a welcome relief for many cooks, as there is little mess and easy cleanup. Yet, many people think of grilling only, with regard to sauces, rubs and marinades for meat. There are, however, many fine recipes for vegetables which cook on the grill. The “Taste of Home,” Easy Grilling…

Brunches, Lunches and Showers – Rosemary & Garlic Chicken Spread w/Parmesan Focaccia

May 1, 2010

by Sally Uhrich Winter’s demise leads us into two of the most anticipated seasons of all; spring and summer. Warmer weather lends itself to outdoor entertaining for such events as graduation parties and bridal showers. If you are hosting a social gathering and are in need of a light, but tasty appetizer, consider, “Rosemary and…

Ring in the new year with herb-crusted beef rib roast

January 1, 2010

by Sally Uhrich So it’s New Year’s day and it’s your turn to host the holiday dinner. What to do? You’re tired of turkey and not yet ready for ham. Consider a delectable, beef rib roast. The meat is coasted with an herb, garlic and horseradish butter paste to form an irresistible, caramelized edge. This…