Posts Tagged ‘Recipes’

So you have caught a few trout in a Big Bear Lake fishing tournament. Now what? Well you cook it up and eat it, of course! Here is a well-reviewed recipe I found on AllRecipies.com:

Pecan-Crusted TroutPecan-Crusted Trout Recipe


Makes 4 servings
  • cooking spray
  • 1/2 cup crushed pecans
  • 1 teaspoon crushed dried rosemary
  • 1 teaspoon salt
  • black pepper to taste
  • all-purpose flour, or as needed
  • 4 (4 ounce) fillets trout
  • 1 egg, beaten


  1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  3. Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

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Since we have been talking about movies this week, I thought I would share a recipe that is perfect for movie night. Enjoy!

Caramel Popcorn

(courtesy of Allrecipes)

Caramel Popcorn Recipe


1 cup Butter

2 cups Brown Sugar

1/2 cup Corn Syrup

1 tsp. Salt

1/2 tsp. Baking Soda

1 tsp. Vanilla Extract

5 quarts popped Popcorn


  1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. 
  2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. 
  3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, until crispy, but not burnt. Remove from oven and let cool completely before breaking into pieces.

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We all know that many Hollywood movies are full of ‘cheesy’ lines and actors that like to ‘ham’ it up. Well, if you’re hosting an Oscar Viewing Party this year, why not add some ‘cheese’ and ‘ham’ (well, okay, actually bacon…but everyone loves bacon, right?) of your own?

Here is a recipe that will surely win the award for Best Appetizer:

Easy (and delicious) Cheese Ballcheese ball

2 (8 ounce) packages Philly cream cheese, softened
1 (1 ounce) packet Hidden Valley Ranch dressing mix
2 1/2 cups shredded cheddar cheese
1 cup real bacon bits
Assorted crackers, for serving

In a medium bowl, mash cream cheese and add dressing mix. Stir well. Add shredded cheddar and thoroughly mix. Shape the mixture into a ball and roll in bacon, pressing to adhere the bacon. Wrap in plastic wrap and refrigerate for several hours or overnight. Take out of refrigerator about 1 hour before serving. Enjoy!!

Some tips:

  • Make sure you get the ranch ‘dressing mix’, NOT the ‘dip mix’. The dip mix is too salty.
  • This is best the next day, so try to make it the night before.
  • You can shape it into anything. We do a tree for Christmas (adding parsley to the bacon bits for rolling), an egg shape for Easter and a spider for Halloween. Be creative!

A funny, but true story about this cheese ball: I made one for my husband to take to work at Christmastime last year. Everyone devoured it. Several months later a couple of the guys from hubby’s work helped us move and when we went to pay them for helping, they asked if  I would make them each a cheese ball instead of cash. It’s that good!!

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Nothing is better than a steaming mug of creamy hot chocolate after a day of winter sports. Yum! Okay, yes, I have been talking about getting healthy this week and this may seem like a not-so-good-for-you recipe, but I am not talking about a packet of artificial flavors and poly this and that trying to pass itself off as chocolate. Real cocoa is actually full of anti-oxidants and has some real health benefits when consumed in moderation. Here is a recipe for Healthified Hot Cocoa from EatingWell.com:

hot chocolate 2Ingredients (To make 1 cup)

  • 2 tablespoons sugar
  • 4 teaspoons unsweetened cocoa powder
  • 1 cup 1% milk, divided
  • 1/4 teaspoon vanilla extract
  • Pinch of ground cinnamon



  1. Mix sugar, cocoa and 2 tablespoons cold milk in a mug until smooth. Heat the remaining milk in a small saucepan on the stove top or in a 2-cup glass measure in the microwave until steaming hot but not boiling. Stir in the cocoa mixture and vanilla.
  2. To froth the hot chocolate, whirl a whisk in it by rubbing your hands back and forth. (Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel and blend until frothy.) Pour it back into the mug and sprinkle with cinnamon.


Per serving: 227 calories; 4 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 31 g carbohydrates; 7 g protein; 2 g fiber; 97 mg sodium; 390 mg potassium.

Nutrition Bonus: 312 mg calcium (31% dv).

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Chocolate-Mint Brownie Cake Bars

Hershey's Double Chocolate Mint Dessert photo
About 12 servings


  • 1 Cup All-Purpose Flour
  • 1 Cup Sugar
  • 1/2 Cup Butter or Margarine, Softened
  • 4 Eggs
  • 1 1/2 Cups (16 oz. can) Hershey’s Syrup

Mint Cream Layer:

  • 2 Cups Confectioners Sugar
  • 1/2 Cup Butter or Margarine, Softened
  • 1 Tablespoon Water
  • 1/2 Teaspoon Mint Extract
  • 3 Drops Green Food Coloring

Chocolate Topping:

  • 6 Tablespoons Butter or Margarine
  • 1 Cup Hershey’s Mint Chocolate Chips or Semi-Sweet Chocolate Chips


  • Heat oven to 350°. Grease rectangular 13×9 inch pan.

  • In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan; bake 25 to 30 minutes or until top springs back when lightly touched. (Top may still appear wet.) Cool completely in the pan. Spread Mint Cream Layer on cake (see below); chill. Pour Chocolate Topping over dessert (see below). Cover; chill.

Mint Cream Layer:

  • In a small mixer bowl, combine confectioners sugar, butter, water, mint extract and green food coloring; beat until smooth.

Chocolate Topping:

  • In a small microwave-proof bowl, melt butter and chocolate chips on High for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.

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There are a great many unique shops and restaurants to experience here in Big Bear Lake. You can savor many different cuisines and find the perfect gift. At the Copper Q, you can do both those things and more.

Are you looking for a gourmet recipe to wow your family and friends? Take in one of their weekly cooking demonstrations where you get to watch the chef prepare a unique creation, try a sample of the finished product and take home the recipe. Best of all, these cooking demos are free!

How about trying something a little more ‘hands-on’? The Copper Q offers periodic group cooking classes that feature a complete meal, including dessert, that is tailored for the season. Why not grab a friend and spend an afternoon learning to cook delicious and unique recipes?

The Copper Q also offers take out fare including quiche (very good!), soups, pastries, espresso and more! What’s more, you can sit outside and enjoy the live entertainment of local musicians (weather permitting) on many weekends.

Did I mention that Copper Q is also an amazing kitchen store? They feature high-end small appliances, cookbooks, kitchen gadgets and a variety of chef’s tools. There is truly something for everyone.

The Copper Q in Big Bear Lake’s Village is a truly one-of-a-kind culinary experience! RS Vacations invites you to come and stay with us in beautiful Big Bear Lake and enjoy all we have to offer, including a visit to this fun and unique store!

Book today at RSVacations.net.


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Getting tired of the same old yams with marshmallows and brown sugar at your Thanksgiving table? Well do I have a surprising treat for you!

I love yams. Unfortunately, I am the only one in my immediate family who does. So year after year I made a batch of the traditional ooey-gooey yams for myself and then had to spend the next few days finishing them off. Ugh….So several years ago, I was looking through a recipe book that my mother-in-law had given me and I saw a recipe called Sweet Potato Souffle. Upon reading through it I discovered that it is not a souffle at all, rather more of a casserole. It looked easy enough to make and sounded pretty good so I gave it a shot. Wow. It is really good. The best part? Everyone loved it – even those so-called ‘yam-haters’! So from my Thanksgiving table to yours:

Sweet Potato Souffle

2 cups mashed sweet potatoes (approx. 1 med. can)
1 1/4 cup sugar
2 eggs, beaten
6 Tbsp. butter, melted
1/2 cup milk (use 1 cup if using fresh yams)
1/2 tsp. nutmeg (or more)
1/2 tsp. cinnamon (or more)

Combine all ingredients with a mixer and pour into a greased 9 x 11 casserole dish. Bake at 400° for 30 – 40 minutes. While it is baking, prepare the following topping:

1 cup crushed corn flakes
1 cup chopped pecans (or nut of your choice)
3/4 cup brown sugar
6 Tbsp. butter, melted

Mix the topping ingredients well and spread over baked souffle. Return to oven for an additional 10 minutes at 400°. Souffle should be firm, knife inserted into center should come out clean.

Serves 10 – 12 as a side

Take advantage of this week’s Wild Wednesday Special and receive a $50 Vons Gift Certificate when you stay with RS Vacations during the Thanksgiving Holiday. All of our rental cabins have fully equipped kitchens, so come on up and make this delicious recipe for your family and friends. It is not too late – we still have cabins available! Book today!

PS: The ski areas are set to open this coming week!! Come on up!

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Coming to Big Bear to enjoy the mountain wildlife?  Set out some of these homemade treats and you’re sure to attract some furry and feathered ‘locals’.

Big Bear LocalA Bird’s Delight

  • 1 1/4 lb. suet
  • 1/2 C. sunflower seeds
  • 1/2 C. crushed peanuts
  • 1/2 C. cracked corn kernels

 Melt suet in the oven or saucepan (yields about 2 cups liquid fat). Stir in peanuts, sunflower seeds and corn. Spoon into a        4-cup heart-shaped mold (or two 2-cup molds); insert a drinking straw at the top (for rope). Cool in the refrigerator until solid.

Unmold; remove straw. Thread with string and tie to a shaded tree branch.
(recipe from budget101.com)


           Bird Goodies

  • 4 C. suet
  • 1/4 C. millet
  • 1 C. cracker or bread crumbs
  • 1/2 C. sunflower seeds
  • 1/4 C. dried fruit: raisins,
  • currants or dates
  •  1/4 C. peanuts or peanut butter

Melt the suet or solid fat in a large, heavy saucepan until it is liquid. Remove from heat and allow it to cool until slightly thickened.

Combine the remaining ingredients in a bowl, then pour the cooled suet over the mixture. Stir thoroughly.  While the mixture is warm and pliable, you can spread it onto tree trunks or tree limbs for easy feeding. You can pack it into the spaces in pine cones and hang the pine cones on a tree. Or you can spread it in a 1-inch deep baking pan and refrigerate overnight. When the suet is hardened, cut it into squares to fit your feeder.
(recipe from budget101.com)

               Homemade Squirrel FoodBig Bear Local

  • 1 cup crunchy-style peanut butter
  • 2 cups quick oats
  • 2 cups corn meal
  • 1 cup lard
  • 1 cup white flour
  • 1 cup unsalted sunflower seeds
  • 1 cup unsalted peanuts
  • 1 cup whole corn kernels
  • Mixing bowl
  • Spatula
  • 8-by-8 foil pan

Melt the peanut butter and lard together on the stove or in the microwave. Add 2 cups of quick oats, 2 cups of corn meal, 1 cup of white flour, 1 cup of unsalted sunflower seeds, 1 cup of unsalted peanuts and 1 cup of whole corn kernels. Mix thoroughly into a peanut butter-like consistency.

Pour the mixture into an 8-by-8 inch foil pan and press firmly with the spatula. Set it aside and allow it to cool completely. Remove the hardened mixture from the pan and slice it into quarters. This quartered size should fit most suet-style squirrel feeders.

Store unused slices in plastic bags in your freezer.
(recipe from ehow.com)

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One of my favorite things about the arrival of fall is that once again I get to start baking. I don’t do a lot of baking in the summer because the oven makes the house too hot, so when autumn rolls around, no pumpkin or apple is safe! I love home-baked goodies. There is something about sharing food that I made with family and friends that makes me happy. I guess I like to tap into my inner ‘Donna Reed’ on occasion. Anyway, during this time of year, pumpkin is my ingredient of choice. The funny thing is, I don’t like pumpkin pie. At all. I have found several other recipes that I do enjoy, however, and this is my favorite. I hope you enjoy it as well.

‘Killer’ Pumpkin Chocolate-Chip Cookies

1 cup butter, softened

¾ cup packed brown sugar

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 cups all-purpose flour

1 cup quick-cooking oats

1 tsp. baking soda

1 tsp. ground cinnamon

1 cup cooked or canned pumpkin (not pie filling)

1 ½ cups semisweet chocolate chips

Preheat oven to 350. In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. In a separate bowl, combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Dough will be very wet. Drop by spoonfuls onto greased baking sheets. Bake at 350 for about 12 minutes or until very lightly browned. Cool on a wire rack.

All of the Vacation Homes at RS Vacations come with fully equipped kitchens, so come up for a visit in beautiful Big Bear this fall and enjoy these home-baked goodies with the family!

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