November Sparks

Join us at our Power Hour on Thursday, November 9th at 6:00 PM at our Cheyenne Service Center located at 3302 I-80 Service Road. Come enjoy fellowship with employees, food catered by The Office, and giveaways! See you then! 

Cody Hawkins

Congratulations to Cody Hawkins, right (see picture above), for receiving his Certification of Completion of Apprenticeship from the U.S. Department of Labor, Department of Apprenticeship.

Scholarship applications now available!

Our 2023-2024 scholarship application is now available! It will look a little different this year as it will be a webform on our website. Applications for our general scholarship and our line worker scholarship applications can be found at the links below. The applicant appraisal is to be done by a counselor, mentor, boss, etc. only. Make sure your appraiser has the correct link, which is also below.

*Please be aware that our website will not save your place when you are completing the application, so please have everything (essay, ACT/SAT scores, transcripts, etc.) ready to go when you fill out the application. 

Applications and applicant appraisals are due by 5:00 PM on Thursday, February 1, 2024. 

For any questions or concerns, please contact Brooke Darden at 307-245-3261.

2024 General Scholarship Program Application | High West Energy

2024 Lineman Scholarship Program Application | High West Energy

2024 Scholarship Applicant Appraisal | High West Energy

Revolutionizing Member Engagement:

Innovative Strategies for Connecting in Fresh Ways

We are always looking for innovative ways to benefit our members, but also to help make our operations more efficient. We recently launched a new program, Connect, that will help benefit both our members and our operations, specifically in the Member Services Department at this moment. National Information Solutions Cooperative (NISC), our billing software company recently launched Connect to update its platform. We are able to utilize this program by being a member of NISC.  


The protection of our members’ information has always been a high priority and Connect will help ensure that your information continues to be secure. As a member of High West Energy, you will notice a slight change in how we ask for your information as well as how we handle business over the phone. We will ask you to verify information on your account including your phone number, last four of your social security number, your pin number, or your email. We will also ask who is calling based on the names on the account. Not only will this ensure your information is correct, but it will ensure that your information continues to be safe and protected, as well as connected to the correct account.  


Don't worry! This will take little time and effort from our members as we may ask to update your phone number(s) and/or email addresses to ensure we have updated contact information for outage alerts or future communications. We have been undergoing training to ensure our understanding of Connect, but please bear with us as we get familiarized with the process. Connect will enhance our operations as well as continue to keep our members’ information secure. 


We hope this brings more efficiency to our interactions with our members and brings assurance to you that your information is always safe with us. Thank you for being a member of High West Energy and thank you for relying on your local cooperative!  

Upcoming Events: 

November 9- Power Hour at Cheyenne Service Center, 6:00 PM, 3302 I-80 Service Road

November 25-Cheyenne Christmas Parade

November 25- Kimball Christmas Parade

December 4- Pine Bluffs Christmas at Home

Recipes of the Month

Happy Thanksgiving to our members! We hope you have a safe and wonderful holiday season. Please enjoy these yummy recipes from our employees! 

Pecan Pie Bars

•2 cups all purpose flour
•1/3 cup sugar
•1/4 teaspoon salt
•3/4 cups cold butter, cubed

Filling Ingredients
•4 large eggs
•1/2 cups corn syrup
•1 1/2 cups sugar
•3 tablespoons butter, melted
•1 1/2 teaspoons vanilla extract
•2 1/2 cups chopped pecans

Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes. For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust. Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars. 


Sweet Potato Crunch

•6 sweet potatoes
•1/3 cup butter
•2 tablespoons white sugar
•1/2 cup milk
•2 large eggs
•1 teaspoon vanilla extract

Crunch topping:
•3/4 cup brown sugar
•3/4 cup sweetened flaked coconut
•3/4 cup chopped pecans
•3 tablespoons all-purpose flour
•3 tablespoons melted butter

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel. Preheat the oven to 325 degrees F (165 degrees C).
Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.

Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping. Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.


Cranberry Sauce

•12 ounce bag of cranberries, fresh or frozen
•1 cup sugar
•1 strip orange or lemon zest
•2 tablespoons water

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Check out the PDF below for the full November Sparks experience!