Denver Crunch Recipes

DENVER CRUNCH RECIPE

Steps:

• Mix 1 cup flour, 1/2 cup chopped pecans, 1/3 cup brown sugar and 1/2 cup butter until crumbly and brittle. Press into a pan and bake until brown. Using a fork crumble it into small pieces.
• You may reserve a half cup for topping if you choose. Beat 170 grams cream cheese, 1/2 cup powdered sugar, and 1/2 tsp vanilla extract until fluffy.
• Spread half of this mixture over the crust and spread the pie filling over that. Then add the rest of the mixture and then top with the reserved crust crumbs. Garnish with fruits of your choice.

THE DENVER OMELET

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

DENVER SANDWICH, THICK AND HEARTY

Steps:

• With a whisk, beat the eggs, milk and melted margarine.
• Add the ham and green onions, stirring until blended.
• In a heavy frying pan, melt the 2 tablespoons of margarine.
• Pour the egg mixture into the pan, continuously stirring while pouring.
• Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
• Run a spatula around the edges of the pan to loosen the eggs.
• If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
• When semi-set, cut the egg into quarters and flip each piece over.
• Continue cooking until set.
• If desired, top with cheese slices.
• Remove from heat, cover.
• Toast the bread, butter and make 2 hearty sandwiches.
• Serve with tomato soup or fries for a lunch or supper meal.

CRUNCHES

Steps:

• Melt the butterscotch chips over low heat and add peanut butter.
• Stir in cornflakes.
• Drop on waxed paper and let cool.

DENVER CRUNCH

Steps:

• Mix the crust ingredients like a pie crust until crumbly. Press into a 9x13" pan. Bake on 350 until brown.
• Take a fork and crumble into small pieces. Reserve 1 cup of the topping and press the rest back into the pan.
• Cream the cream cheese and powdered sugar into a seperate bowl. Add the whipped topping and vanilla to the cream cheese and stir.
• Spread half of the cream cheese whipped topping over the crust. Spread the pie filling over that. Add the rest of the cream cheese whipped topping and then top with the reserved crust crumbs.
• Chill, and enjoy!

DENVER FRENCH TOAST

Steps:

• Whisk eggs and 2 tablespoons water in pie dish to blend. Season with salt and pepper. Add bread; let stand 1 minute. Turn bread over; let stand until egg mixture is absorbed, about 8 minutes.
• Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and bell pepper and sauté until soft, about 5 minutes. Add ham; sauté until vegetables and ham are golden, about 3 minutes longer. Season with salt and pepper. Transfer mixture to bowl; cover with foil to keep warm.
• Melt remaining 1 tablespoon butter in same skillet over medium heat. Add bread and cook until brown and crusty on bottom, about 5 minutes. Using spatula, turn bread over. Top each bread slice with 1 cheese slice. Cook until bread is crusty on bottom and cheese melts, covering skillet briefly if necessary to melt cheese, about 5 minutes longer. Transfer toast to plates. Top with vegetable mixture and serve.