Food For Thought Catering
News & Tidbits

It’s Pumpkin Roll Time Again!

Looking for something to take to a party or bring as a hostess gift? Food For Thought Catering once again is baking up that favorite Fall treat – Pumpkin Rolls!  Delicious treat for family or friends. Call Today and let us know how many you would like to order . . . 303-425-5442

Taking Pumpkin Roll Orders!

Now Taking Pumpkin Roll Orders!


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Food for Thought Catering named Member of the Year

Food for Thought Catering is pleased to announce they were selected as one of two Wheat Ridge Business Association Members of the Year. The award ceremony took place on September 25, 2013 as part of the City of Wheat Ridge Business Appreciation breakfast.

Food for Thought Catering 2013 WRBA Member of the Year

Suzanne Smith, Food for Thought Catering, one of two 2013 Wheat Ridge Business Association Member of the Year winners

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Mud Pie

1/2 package Nabisco Chocolate Wafers or prepared chocolate cookie crumb crust

1/4 cup butter melted

1 gallon coffee ice cream, softened

1 1/2 cups chilled fudge sauce

Sweetened whipped cream or purchased whipped topping

Slivered almonds


Whirl chocolate wafers into fine crumbs in food processor. Add butter, whirl another 5 to 10 seconds. Press crumb mixture firmly and evenly into a 9 inch pie plate. Spread soft ice cream over piecrust. Freeze until firm. Top with fudge sauce (place fudge sauce in freezer for a time to make spreading easier). Place in freezer 10 hours to set. Place slices on chilled plates, top with whipped cream and slivered almonds. Enjoy!

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Cold Sesame Asparagus

Perfect for spring!

2 pounds fresh asparagus, cut into 2-inch pieces

1 cup sliced mushrooms, sautéed

1-1/2 Tablespoons soy sauce

1 teaspoon sugar

1 Tablespoon rice vinegar

1/2 teaspoon salt

1 Tablespoon sesame oil.

Blanch asparagus in rapidly boiling water, until just tender, about 1 minute. Drain and immerse in ice water. Drain and pat dry. Sautée mushrooms in about one tablespoon olive oil. Cool. Combine soy sauce, sugar, vinegar, salt and sesame oil. Combine asparagus and mushrooms.  About one hour before serving, toss with dressing mixture. Chill 30 minutes,

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Summer Broccoli Salad

Here is a yummy Summer Broccoli Salad recipe – great for backyard picnics!


4 – 6 Cups Broccoli pieces

2 Cups green or red seedless grapes, quartered

1 Cup golden raisins

2-3 green onions, finely chopped

1 Cup celery, diced

1 Cup sunflower seed kernels

1 Lb. cooked and diced bacon  (you may substitute 1/2 Cup of Bac-Os for a vegetarian version of this recipe)


1 Cup mayonnaise

1 Tbsp white vinegar

1/4 Cup sugar

Whisk together mayo, vinegar and sugar.  Pour over salad and mix until evenly coated.  Serve chilled.

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Food For Thought Catering News & Tidbits

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Food for Thought Catering
Suzanne Smith
Full Service Catering since 1982