Pumpkin Cheesecake is here!

12141765_948349358545301_6479632190191649813_n

It’s back: our Pumpkin Harvest Cheesecake is here!

We are committed to serving fresh, seasonal American cuisine, which includes our desserts. Our cheesecakes rotate seasonally, and we know that everyone especially looks forward to the Pumpkin Harvest! Pair it with our famous French Press coffee to blow your Pumpkin Spice Latte out the park – we guarantee it. A hint of chocolate brings the perfect amount of richness to this Fall dessert, and we look forward to it all year.

Bring in the whole family and share a few slices for dessert – what better way to celebrate Autumn?

Summer Favorites at Copper Canyon Grill

Do you have a certain dish that you begin to crave every time summer rolls around? From grilled favorites to fresh vegetables, summer calls for bold flavors – perhaps even some spice! Here are a few of our favorites from our summer menu – come on in and try for yourself!

ShrimpAndGrits_H

Shrimp & Grits with smoky Andouille sausage, jumbo shrimp, aromatic vegetables, blackening seasoning and fresh tomato, all resting in creamy white grits. Who doesn’t want to spend a summer in New Orleans? Try this dish and you’ll be transported there for the evening!

aU34rciLxDQJSk7MPsLdjpo6YfhKXYg9setaOETnZto,BFTbrZJRqahbR45UA9RWJs-4vVzcMFmgzMbTO8WN1QE

Rotisserie Chicken Salad with rotisserie chicken, mixed greens, black beans, tomatoes, jicama, corn, Monterey Jack, chipotle-bleu dressing, avocado, & BBQ sauce. This one is self-explanatory; bring back old summer memories of making Barbecue chicken and eating corn on the cob in the backyard!

Copper Canyon-33

Key Lime Pie. This citrusy dessert is the perfect balance of rich and light, so you don’t have to worry about eating a heavy dessert in the heat. Tangy yet sweet, this is the ultimate summer treat!

Do you have a summer favorite at Copper Canyon Grill? Share in the comments!

Happy National Pumpkin Cheesecake Day

unnamed

Here at Copper Canyon Grill and Stanford Grill we love celebrating all sorts of special holidays, and who could blame us for celebrating something as delicious as pumpkin cheesecake! That’s right, today is National Pumpkin Cheesecake Day – because adding pumpkin to America’s favorite dessert absolutely warrants a special holiday of its own.

While pumpkin cheesecake can be enjoyed at any time of the year, it is especially great during the fall season when you’re trying to come up with anything other than pumpkin pie in order to impress your guests. Now you can enjoy this fall craveable with this quick and easy recipe we have provided for you!

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

It’s that easy. Enjoy!

#LoveStanfordGrill and #LoveCopperCanyon Contests

We are so lucky to have the best customers around – you constantly engage and are enthusiastic about visiting the Blue Ridge Group restaurants and letting us know what your favorite dishes are!

10155233_735646739815565_3992659907471511256_n

Now we want to reward those sharing their photos with us on Instagram. Those who tag @StanfordGrill and use the hashtag #LoveStanfordGrill in a photo of their favorite Stanford Grill dessert will be entered into a pool to win a $50 gift card towards their next visit!

10614250_837419942936393_8976021719630210905_n

Similarly, those who tag @CopperCanyonGrill and use the hashtag #LoveCopperCanyon in a photo of their favorite Copper Canyon Grill dessert will also be entered into a pool to win a $50 gift card to Copper Canyon.

So hurry up and start tagging us in your best dessert photos for a chance to win!

Homemade Whipped Cream

Image

One of the best things about dessert is that it is universal — everyone loves it! And what can make or break a great dessert from an average one is the whipped cream. Homemade is always best, and it’s much easier to make than you’d think. Here’s how:

1 cup cold heavy cream (the colder the better!)

1 tablespoon sugar

1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until stiff peaks are formed. Be sure not to overbeat!

The small amount of extra effort really goes a long way! What are some of your favorite dessert toppings?

 

How To Make: Raspberry Sauce

You’ve just finished dinner here at Stanford Grill, and something seems to be missing… dessert, of course! A crowd-pleaser that satisfies the after-dinner sweet tooth is our Raspberry Cheesecake. What makes this cloud-like dessert so delicious, you wonder? Besides the classic cake itself, we have to give the honor to our gooey and satisfying raspberry sauce. We love it so much, we’ve decided to let you in on a simple recipe so you can make it, too!

All you need is:

1 pint of fresh raspberries

¼ cup of white sugar

2 tablespoons of orange juice

2 tablespoons of cornstarch

1 cup of cold water

Directions:

1) Combine raspberries, sugar, and OJ in a saucepan. Whisk the cornstarch into the cold water until smooth, and then add the mixture to the saucepan and bring to a boil.

2) Simmer for about 5 minutes while stirring constantly until the desired consistency is reached.  The sauce will thicken as it cools.

3) Puree the sauce in a blender and strain it through a fine sleeve.

Ta-da! You can serve your homemade raspberry sauce warm or cold, and it’s great on everything from cheesecake, to ice cream, or even mixed in yogurt! Also, this mixture will last about 2 weeks if kept in the fridge, so you can save any extra you have until later.

Happy cooking!Image