First Canyon Bake-Off brings cookies, cakes and pies to the Hall
This lemon pound cake is incredibly easy to make and surprisingly delicious.
One of the two crowning glories of Southern cuisine. (The other is biscuits and gravy…wanna argue about it?)
This is great on its own on a cold night, or with protein and a salad if you need more.
Asian Noodle Salad is a refreshing, vibrant dish made with tender noodles, crunchy vegetables, and a tangy sesame-ginger dressing.
“Japanese Cheesecake”—the latest yogurt hack dominating the internet, I’m told.
Adapted from P.F. Chang’s famous recipe, this is a quick and easy way to get a meal on the table.
I love chicken shawarma! I always add a little more onion and garlic. The spices are on point, and the fresh romaine, tomatoes, and cucumbers are so refreshing.
Perfect for that ski morning breakfast, or any brisk chilly day, these will warm you up and get you started. It’s even faster if you use quick oats and skip the soaking process.
Instapot Mexican Goulash Ingredients 1 lb ground beef 1 box elbow macaroni 1 can enchilada sauce 1 can Rotel (undrained) 1 ½ cups water 1 onion, diced 2–3 tbsp cream cheese 1 tbsp sour cream 1–2 cups shredded cheese Chili...
Bring a taste of the tropics to your dessert table this winter. Coconut and lime…yum!
The winning Vegetarian Chili at the Coal Creek Canyon Improvement Association 2026 Chili Cook Off was made by Norma Cassin.
Before opening the door to the Coal Creek Hall, you could hear the noise from a crowd of people talking and laughing, and you could smell the chili.
Make this quick and easy cold-weather favorite with cornbread
Easy, spicy, and delicious. You can easily adjust the amount of spice according to your taste. But that combination of garlic, ginger, sesame, and soy is irresistible. Make it even easier by using garlic paste and ginger paste, found in your grocer’s produce section.
Couldn’t be simpler. Couldn’t be more delicious—well, maybe if you top it with whipped cream or vanilla ice cream. The perfect dessert for one of these snowy days.
If you love stuffed cabbage but hate all the work, this is the dish for you. It’s simple, but does use a few pots as you prepare it. The result is worthwhile, for sure!
It's a pasta. It's a cheeseburger. It's cheeseburger pasta!
This is the most innovative way I’ve discovered to use up leftover stuffing. Using frozen hash browns eliminates the only laborious task, shredding the potato.
A traditional and very comforting dessert for those cold winter evenings when all you want is something warm and sweet and not too unhealthy.