In honor of the holidays, Grand Junction’s Volunteer Ambassadors have brought you some of their favorite recipes that they make this time of the year. Most of these recipes have been handed down from generation to generation. Try the easy potato soup recipe that has cream cheese as the secret ingredient. Or stir up some cranberry scones that you can freeze and pop into the oven for a quick and delicious breakfast. The Volunteer Ambassadors hope you enjoy these recipes as much as they do.
Don’t forget to stop by the Grand Junction Visitor Center, Monday through Friday, on your next visit to town. You will be greeted with a friendly face and you get to pick out a FREE postcard that the volunteers will mail for you at no cost - stamp included!
For a meaningful recipe that holds many memories, Barbara Oliver offered this recipe. As a child, her grandmother would bake pies, cakes and bread that would last through the week. Barbara’s special treat, when she got home from school was a small bowl of warm, cooked raisins.
This Fiesta Corn Salad recipe shines not only in its taste but also in its simplicity. Marilyn Montoya has expertly combined fresh ingredients to create a dish that is visually appealing with many colors and great for any party or fiesta!
This easy classic provided by Jim Nasalroad takes simplicity to a whole new level, making it perfect for busy days, holidays, or when you're craving a quick, soul-warming meal.
Brought to you by Joan Hauschel, this zucchini bread recipe is as amazing as Joan is. The best part is that it makes two whole loaves, so you can share with friends, or gift it to your neighbors for the holidays.
For lack of finding a better name, this Mexican fruit cake really doesn’t have anything Mexican about it. As a super easy and simple recipe, Joan Hauschel says it’s one of her favorites to make and it’s delicious. It’s not your typical fruit cake, don’t worry!
Noted as the best cook in the world by Gerry Richmeier, this cranberry scone recipe is provided by his wife, Carol Richmeier. The best part about these delicious scones is you can freeze them and then bake them in the morning for a quick and easy fresh-baked treat without all the fuss.
This delicious recipe was provided by Sylvia Ehler and is perfect for a cold day spent indoors. When not cooking, Sylvia loves spending time outside hiking and enjoying the great outdoors.
Maxine Line’s Peanut Blossom Cookies
News anchor turned baker; Wayne McCormick provided this delicious peanutty cookie recipe. Wayne can be found enjoying a fine glass of bourbon and spending time with his wife.
Svenska Sockerkaka (Swedish Cake similar to a pound cake except sweeter and with a hint of lemon)
Bringing her traditional Swedish roots to the mix, Monica Peers provided this Swedish pound cake recipe. She says she is lucky if she can get it out of the house before her husband, Bruce Peers (notorious for his sweet tooth and love for Babe Ruth candy bars), starts digging in. Sometimes Monica has to hide it in the house.
Monica Peers also provided this recipe, and it has quite the story behind it. She and her granddaughter have made it a tradition to make this candy recipe every holiday season. They share an ongoing joke, where her granddaughter says that “Grandma keeps forgetting how to make the candy because she keeps trying to add raisins to it.” Monica is just being clever because she prefers to add the raisins to this recipe, but her granddaughter does not.
For more ways to taste the flavors of Grand Junction, check out pages 16-23 of the Official Grand Junction Visitor Guide.