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Family Recipes From GGC Executive Sous Chef Casey Higgins

Today, we have the pleasure of sharing some family recipes from Garden of the Gods Club Executive Sous Chef Casey Higgins. If you are looking for some new recipes to try out with your family, we hope that these will provide some inspiration!

Image of chocolate chips

Chocolate chips… Mmm!

High Altitude Chocolate Chip Cookies
Chef’s Note: These are my wife’s favorite chocolate chip cookies. They work great in the high altitudes of Colorado, and they never last long around our house!

4½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips

2 cups chopped walnuts (my favorite) or
2 cups M&M’s (if the wife has her way)
also good with butterscotch, raisins, peanut butter morsels, ect…

-Preheat oven to 350ºf. Sift together the flour and baking soda; set aside.
-In a large bowl, cream together the butter, brown sugar, and white sugar.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.  Blend in the flour mixture.  Finally, stir in the chocolate chips and nuts (whatever you like).  Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
-Bake for 10-12 minutes in the preheated oven.  Edges should be golden brown.


Herb & Vegetable – Turkey Meatloaf
Chef’s Note: This is a great healthier option to your traditional meatloaf.  It only has 240 calories per serving. The sausage gives a great complementing flavor as well as the vegetables adding their share of vitamins and fiber.

1 cup onion, diced
2 Tbl. garlic, minced
2 teaspoons vegetable oil
1 cup carrots, shredded
1 cup zucchini & squash, shredded
1½ pounds ground turkey
½ pound lean sausage, fresh & ground
3 cups fresh spinach, chopped
¾ cups uncooked rolled oats
2 teaspoons Italian seasoning (oregano & basil)
1 teaspoon salt
1 teaspoon pepper
2 large eggs, lightly beaten
1 cup bread crumbs
1 tablespoon Worcestershire
1 tablespoon A-1 steak sauce
1 pinch crushed red pepper flakes

-Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat for 3 minutes.
-Combine onion mixture and rest of ingredients together; incorporate well.
Pack mixture into a greased backing dish.
-Bake at 350ºf for 45 minutes.  Spread a mixture of ketchup and brown sugar over the top and bake 10-15 minutes more or until internal temperature is 155 ºf
-Cover with foil and let rest 10 minutes.  Drain off excess liquid and cut.
-Top with additional sauce if desired.

Roasted Sausages, Apples & Cabbage with Caraway
Chef’s Note: This is not a dish that you would traditionally associate with an Arkansas boy, but it’s one of our favorites.  There are a lot of flavors infusing in this dish.  Sausage, vinegar, apples, cabbage and caraway have always been some of my favorite things. The only thing that I add to this on occasion is mustard.  My wife is not a fan, but I will add some mustard on after it goes on the plate. This can also be eaten as a stand-alone meal or as a side to a back yard picnic. It can also be put on a bun with some mustard and served as a polish hot dog.

3 tablespoons olive oil
1 tablespoon chopped fresh thyme
½ teaspoon caraway seeds
1 red onion, wedged
1 clove garlic, chopped
2 cups red cabbage, chopped
2 cups green cabbage, chopped
¼ cup white sugar
2 small apples (I use Granny Smiths), quartered, cored
1 tablespoon apple cider vinegar
3 links fully cooked smoked sausages
2 cups chicken stock

-Brown sausage on all sides in a hot skillet in olive oil.
-Add onions and garlic to pan and sauté for 1-2 minutes.
-Add cabbage and sauté until it starts to soften.
-Deglaze the pan with the vinegar; then add the remaining ingredients.
-Cover the pot and simmer on low-medium heat for about 45 minutes.

We hope that you enjoy these recipes with your family!


  1. This has got to be yummy. « Courtney Milleson - [...] Well, look what they’ve posted on their blog today!  A recipe from their Executive Sous Chef Casey Higgins for ...

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