Seasonal Recipes

You’ll Love These Seasonal Recipes From Our Lake Havasu Hotel

At London Bridge Resort, we know the best part of every gathering is the food! 

That’s why our staff decided to share some of their all-time favorite recipes. (Sorry, Grandma, your secret is out!) Now, you can easily try new meals for every season of the year!

Check back often for more delicious recipes, and remember to visit us in person at our hotel in Lake Havasu City, Arizona!

Winter Favorites

Herrell Family Snickerdoodles Recipe
Submitted by: Daniel Herrell, Chef at Martini Bay

You’ll need:
½ c. butter, softened 
½ c. shortening (Crisco)
1½ c. white sugar
2 eggs
2 tsp. vanilla extract
2¾ c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
2 tbsp. white sugar (separated from the 1½ c. white sugar)
2 tsp. ground cinnamon

Instructions:
Preheat oven to 400°F. Cream together butter, shortening, white sugar (1½ cups), eggs and vanilla. Blend in flour, cream of tartar, baking soda and salt. Shape dough via rounded spoonfuls into balls. Mix remaining white sugar (2 tbsp.) and cinnamon together in separate small bowl. Roll balls of dough in this mixture. Place balls 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets and allow to cool before serving.


Homemade Oreo Cookies Recipe
Submitted by: Stephanie F., Bombora Manager

For the cookies, you’ll need:
2 boxes Devils Food Cake Mix
4 eggs
1½ cup shortening
1 tsp. vanilla

For the centers, you’ll need:
8 oz. cream cheese
1 sq. of butter or margarine
2 c. powered sugar
1 tsp. vanilla

Instructions: 
Preheat oven to 350°F. Mix ingredients together and roll dough into “jack ball” size. Bake on ungreased cookie sheet for 8 to 10 minutes. Remove from oven and let cool. Mix ingredients for centers and stuff your cookies with resulting frosting. Store in refrigerator.


Lemon Fruit Dip Recipe
Submitted by: Shirley S., Pro Shop Clerk

You’ll need:
2 c. reduced-fat sour cream
1 package (1 oz.) sugar-free instant vanilla pudding mix
¼ c. fat-free milk
4 tsp. lemon juice
1 tsp. grated lemon peel
Assorted fresh fruit

Instructions: 
In a bowl, whisk sour cream, pudding mix, milk, lemon juice and lemon peel until well blended. Serve with fruit. (Recipe makes about 2 cups.)


Chocolate Espresso Martini Recipe
Submitted by: Aaron S., Bar Manager/Mixologist at Martini Bay

This is how we make the most popular wintertime martini at Martini Bay! (Should be enjoyed responsibly by ages 21+.)

You’ll need:
Ice cubes
½ oz. chocolate vodka (Three Olives recommended)
½ oz. triple-shot espresso vodka
½ oz. Irish cream
½ oz. Kahlua
½ oz. white crème de cacao
Chocolate syrup (optional)

Instructions: 
Fill mixing tin (shaker) with ice. Pour all ingredients into shaker. Shake and strain into martini glass. Add a little flare by drawing a design on top with chocolate syrup!


Kristina’s “No Fuss” Banana Bread Recipe
Submitted by: Kristina G., Hotel Manager & Director of Guest Experience

You’ll need:
4 very ripe bananas (mashed) 
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
Pinch of salt
1 ½ cups all-purpose flour

Instructions: 
Preheat oven to 350°F. With a wooden spoon, mix butter into mashed bananas in a large mixing bowl. Stir in sugar, beaten egg and vanilla. Sprinkle in baking soda and then flour (last), while continuing to stir. Pour mixture into a buttered 4"x8" loaf pan. Bake for one hour. Cool on a rack and remove from pan to serve.


Peanut Butter Fingers Recipe
Submitted by: Lavina P., Controller/Accounting

For the cookies, you’ll need:
1 c. chunky peanut butter
1 c. chopped nuts
1 c. powdered sugar
1 c. finely chopped dates
1 tbsp. melted butter
Wax paper

For the glaze, you’ll need:
1 small bag of semi-sweet chocolate chips 
½ bar of paraffin

Instructions: 
Blend cookie ingredients together well and shape into “fingers.” Cool them in refrigerator while melting together semi-sweet chocolate chips and paraffin in microwavable bowl for the glaze. Remove from microwave, stir mixture and dip finger cookies into bowl with glaze. Place cookies on wax paper and finish by cooling in refrigerator.


Bacon-Wrapped Dates With Pecans Recipe
Submitted by: Myra C., Executive Housekeeper

You'll need:
Pitted dates
Bacon
Pecans
Toothpicks

Instructions: 
Cut small slit in each date and fill with one pecan each. Cut slices of bacon into thirds (horizontally), wrapping each slice around one date, and secure with toothpick. Set oven to 350°F, and bake for about 30 minutes until bacon is cooked. Remove and serve warm.

Spring Dishes

Easy Crock Pot Style Hawaiian Chicken Recipe
Submitted by: Adele Shea, Vacation Ownership Project Manager

You’ll need:
6 – 8 boneless chicken breasts
1 bottle of BBQ sauce
1 can pineapple of chunks
1 package of Hawaiian rolls

Instructions:
Rinse chicken breasts and place in bottom of crock pot. Cover with BBQ sauce and entire can of pineapple chunks. Cook for 6 hours, then shred chicken and place on Hawaiian rolls. (Makes 8 – 10 servings)


Spicy & Sweet Stuffed Mushrooms Recipe
Submitted by: Janet Allen, Retail Manager

You’ll need:
1 lb. ground sausage
1/3 onion, minced
1 garlic clove, minced
Pinch of ground cinnamon
2 8-oz. packages cream cheese
½ cup peeled apple, minced
20 large mushrooms

Instructions:
Preheat oven to 350°F. Rinse mushrooms, remove stems and drain on a paper towel. In a skillet, crumble sausage. Add onion, garlic and cinnamon. Cook until brown, but not crisp, and drain off grease. Add cream cheese and blend well. Add minced apple. Place mushroom caps on a large pan and stuff with the mixture. Bake about 30 minutes. Serve hot.


Whipped Cream Fruit Surprise Recipe
Submitted by: Janet Allen, Retail Manager

You’ll need:
1 container of cool whip
1 package of Jello (should correspond with fresh fruit being used)
Small container of small-curd cottage cheese
Fresh fruit

Instructions:
Empty full container cool whip into bowl. Stir in one package Jello. Add small-curd cottage cheese. Add fresh fruit. Allow to chill in refrigerator before serving. Note: Strawberry-banana Jello and fresh strawberries with bananas are a favorite combination!


Dorito Chicken Casserole Recipe
Submitted by: Adele Shea, Vacation Ownership Project Manager

You’ll need:
2 c. shredded cooked chicken
2 c. shredded Mexican cheese blend (divided)
1 10 oz. can cream of chicken soup
½ c. milk
½ c. sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Lettuce, shredded (optional)
Tomato, diced (optional)

Instructions:
Preheat the oven to 350°F. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes and taco seasoning. Mix well.

Grease 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. More crushed Doritos can be added on top as well (optional).

Cover, place in oven, and bake for 25 – 30 minutes until bubbling hot. Remove from oven and top with lettuce and tomato. (Makes 4 servings)


Vegan Cheesecake Recipe
Submitted by: Paul Thomas, General Manager of Bridgewater Links Golf Course

You’ll need:
1 8-inch graham cracker crust, unbaked
1 lb. silken tofu
½ c. brown sugar
1/3 bottle of honey
¼ c. vegetable oil
2 tbsp. lemon juice
1 tbsp. unbleached white flour
1 tbsp. vanilla
Pinch of salt

Instructions:
Preheat oven to 350°F. Blend all ingredients in food processor until smooth and creamy. Pour mixture into the unbaked crust and bake for about 45 minutes, or until cracks start to form around the edges. Remove from oven and let cool. Place in refrigerator and serve chilled.


Mexican Bean Salad Recipe
Submitted by: Paul Thomas, General Manager of Bridgewater Links Golf Course

You’ll need:
1 15 oz. can black beans rinsed and drained
1 15 oz. can pinto beans rinsed and drained
1 15 oz. can cannellini beans rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 10 oz. frozen corn
1 red onion, chopped
½ c. olive oil
½ c. red wine vinegar
2 tbsp. fresh lime juice
1 tbsp. lemon juice
1 tbsp. white sugar
1 tbsp. salt
1 clove garlic, crushed
¼ cup cilantro
½ tbsp. cumin
½ tbsp. ground black pepper
1 dash hot pepper
½ tsp. chili powder

Instructions:
In large bowl, combine beans, bell peppers, frozen corn and red onion.

In small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables. Mix well. Chill thoroughly and serve cold.