Vibe Updates and Announcements Archives for 2015-12

What are you changing for 2016?

Tell us what you might change         /poll-results   


Festive Minty Mocha Trifle

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 
2 cups milk
1 cup brewed strong GEVALIA French Roast, cooled
2 Tbsp. chocolate syrup
1/4 tsp. peppermint extract
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 
24 vanilla creme-filled chocolate sandwich cookies, coarsely chopped
1 oz. BAKER'S Semi-Sweet Chocolate, grated
1/3 cup crushed hard peppermint candies
Make It
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add chocolate syrup, peppermint extract and dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. bowl. Repeat layers. Top with remaining COOL WHIP.
Refrigerate 2 hours. Sprinkle with crushed candies just before serving.


KZKO Announces on-demand Classic Rock!

features some of the best rock songs ever made. Listen anytime, You pick the tracks you want and we play them for you. KZKO will be adding 20 new songs every day for the next few weeks. We hope you enjoy some of the best the classic rock songs our staff thought you might like. 


Sponsored by Denver Autos 



Whats cooking Italian style

In years past we used an old fashion iron dipped in batter and dropped in oil. Now with modern technology, you can buy these relatively inexpensive online and electric pizzelle makers result in perfect size and color.
 Makes approx. 3 dozen
 6 eggs
 1/4 cup butter
 1/4 cup oil
 1/4 shortening
 1 1/2 cups sugar
 Pinch of salt
 2 teaspoons baking powder
 1 teaspoon anise extract or lemon, almond, coconut, orange flavorings
 1 teaspoon vanilla extract
 2 1/2 cups all-purpose flour
  Beat the eggs on medium speed until thick. Add the oil, shortening and softened butter and mix until combined well. Add the extracts, ( you can add any flavor you want, lemon or coconut can be used however, traditionally anise is the flavor. Reduce the speed to low and gradually add the flour, mix till well Incorporated.  Preheat the electric pizzelle iron according to the manufacturer’s directions ( can be found online). When ready, drop batter by heaping tablespoon, again follow the pizzelle manual.
  When ready, open iron and remove pizzelle Stack on wax paper in between till cooled. Repeat until all batter is used. 
Enjoy from all of us at KZKO


Holiday Treats!

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)  
1/2 cup creamy peanut butter  
1/3 cup water  
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding  
3 cups powdered sugar  
6 Tbsp. chopped PLANTERS Dry Roasted Peanuts  
Make It
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended.
Add dry pudding mix; stir with whisk 2 min. Gradually stir in sugar; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure.
Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.


MSE Radio Network Welcomes New Partner

Graeme is a natural leader, an avid adventurer and talented entrepreneur. He has a passion for traveling and cultural awareness. While traveling, his explorations have allowed him to meet and maintain many important relationships. He has many brothers, sisters, great friends and open doors all over the world. Graeme earned his BA in Spanish from the University of Northern Colorado in 2005, after foreign studies at the Universitat de Valencia, Spain. Upon graduating he used his skills helping with medical translation on a Mission in Reynosa, Mexcio. His fluency in Spanish lead him to an Operations Manager- New York, NY (where he fell in love and his life changed instantaneously), Director of International Business Development-Prague, CZ and eventually back to Denver, CO.



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Dinner on us!

Besides aging into a classic Colfax store, The Chuck Wagon Diner may well be one of the West's few representatives of an American Tradition.
In 1957, this fully equipped diner was brought from a New Jersey manufacturer. The diner, weighing 46 tons, was shipped to Colorado by rail and placed on its present basement foundation. Because of its great weight, it may be as far west as you will find a diner.
These prefabricated diners, having evolved from the horse drawn trolley cars, turned restaurants, are indigenous to the northeastern states. In 1950, there were an estimated 6,000 of these diners in existence. Now there are only about half that number and "shrinking at a clip."
In 1997, the National Historic Society inducted Davies' Chuck Wagon Diner into the National Historical Registry.
We, here at the Chuck Wagon, greatly appreciate your business. We will strive to make your experience with us a pleasurable one - one that you'll want to return to.


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