Rocky Mountain Lodge

Cooking with Kids

Last week my 12 year old niece came to visit from Arizona. Before she came I asked her what she’d like to do while she was here, and she wanted to do a lot of cooking. I went and bought her a cookbook that she could take home with her and reference the recipes. Went to Barnes & Noble and found a great starter cookbook called “Anyone Can Cook”. It was perfect for her, with very basic instructions, “how to” pictures for the recipes, and even a “Ask Mom for Help” instruction if necessary. But the recipes were modern and actually very good. So, we decided we’d cook a few things every day, and here are some of the things we cooked, with a recipe for her favorite… Fettuccine Alfredo.

Foods we cooked:

  • Mini Cheddar Loaves
  • Creamy Hash Browns
  • Green Beans
  • Feta, Artichoke & Sun Dried Tomato Stuffed Hamburgers
  • Bacon & Sun Dried Tomato Macaroni Salad
  • Baked Beans
  • Chili Rellenos with Red Chili
  • Sopapillas
  • Spanish Rice
  • Puppy Chow
  • Snickerdoodles
  • Fettuccine Alfredo
  • Strawberry Salad with homemade Raspberry Vinaigrette
  • Garlic Bread
  • Lingonberry French Toast
  • Blueberry Blue Corn Pancakes with Orange Honey Butter
  • Strawberry Buttermilk Pancakes
  • Scrambled Eggs Benedict in Puffed Pastry Shells

Wow! Didn’t realize we’d made so many things while she was here! I think were some others too, but I can’t remember. Anyway, here’s her favorite meal:FETTUCCINE ALFREDO

  • 8 ounces dried fettuccine
  • 2 Tbsp. butter
  • 1 cup whipping cream
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese (we used an Italian 4-cheese blend instead)
  • additional grated Parmesan cheese for topping
  • chopped fresh parsley for garnish

Cook fettuccine according to package directions.Meanwhile, for sauce, in a 3-quart saucepan melt butter. Add cream, salt, and pepper to saucepan. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until mixture begins to thicken, stirring frequently. Remove saucepan from heat; stir in the 1/2 cup Parmesan cheese. Drain fettuccine; add to hot sauce. Toss to coat. Transfer to a warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese and chopped fresh parsley.Serves 4.Visit Rocky Mountain Lodge & Cabins’ recipe page at for more recipes.

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