Our Foods staff strives to make every recipe we publish one you'd be proud to serve to family and friends. So we want our Cook-Off finalists' recipes to embody the best of the best in quality. Several factors decide a winning recipe. Not only does it have to taste good, but it also has to be well written so that we can accurately re-create it for our tasting. Eventually we pare down thousands of recipes to 15, and then let the judges decide which of them is worth a cool $100,000. This year's grand prize winner, Sharon Collison, delivered taste, accuracy, and, to quote one of the judges, "a perfectly executed" performance at the contest. We salute her efforts-and her cheesecake. In our eyes, every one of these recipes is a winner.
-John McMillan
grand prize winner
Sharon Collison is a registered dietitian who loves to experiment with food and particularly likes to make favorite recipes lighter and healthier. She admits with some embarrassment that while she does make a lower fat version of the cheesecake, she intentionally left her contest entry full fat. Sharon thinks of a true Southern dessert as being "really rich and decadent, not an everyday thing, but something you serve on special occasions."
Sharon says she's still pinching herself in disbelief over her success. "During the contest, my husband and Pam Lolley [Test Kitchens Professional and Cook-Off hostess] had to hear me complain for hours, thinking that I had used the wrong pan, worrying about whether I had left the cheesecake out long enough. I was not confident at all until my name was called. Then I started crying and shaking. I was completely overwhelmed," she remembers. Obviously, so were the judges.
SOUTHERN DESSERTS
Grand Prize Winner
PHILADELPHIA Cream Cheese
Brand Winner
Chocolate-Coffee Cheesecake With Mocha Sauce
MAKES 8 SERVINGS
PREP: 20 MIN.; BAKE: 1 HR., 10 MIN.; STAND: 30 MIN.; CHILL: 4 HRS.
Serve each slice with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired.
3 cups crushed chocolate graham crackers (about 20 sheets)
PAM Original No-Stick Cooking Spray
4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
¼ cup coffee liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
4 large eggs
4 (1-ounce) bittersweet baking chocolate squares
Mocha Sauce
1. Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Bake at 350° for 10 minutes. Cool crust in pan on a wire rack. Reduce oven temperature to 325°.
3. Beat cream cheese and 1 cup sugar at medium speed with an electric mixer until blended. Add coffee liqueur, coffee granules, and 1 teaspoon vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
5. Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in springform pan; gently swirl with a knife.
6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack. Cover and chill at least 4 hours.
7. Remove sides of springform pan. Serve with Mocha Sauce.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.
Mocha Sauce:
MAKES 1 ½ CUPS
PREP: 5 MIN., COOK: 3 MIN.
1 (12-ounce) package semisweet chocolate morsels
½ cup whipping cream
1 tablespoon butter or margarine
¼ cup strong brewed coffee
1. Cook chocolate morsels, whipping cream, and butter in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in ¼ cup brewed coffee. Serve sauce warm.
Sharon Collison
Newark, Delaware
SOUTHERN DESSERTS
Finalist
DOMINO Sugar Brand Winner
Decadent Banana Cake With Coconut-Cream Cheese Frosting
MAKES 8 TO 10 SERVINGS
PREP: 15 MIN., BAKE: 30 MIN.
Sprinkle toasted coconut on top of this impressive dessert for a picture-perfect presentation.
2 ½ cups plus 5 ½ tablespoons cake flour
1 tablespoon baking soda
Pinch of salt
½ cup unsalted butter, softened
1 cup DOMINO Granulated Sugar
¾ cup firmly packed DOMINO Light Brown Sugar
2 large eggs
4 large ripe bananas, mashed (about 2 cups)
2/3 cup buttermilk
Coconut-Cream Cheese Frosting
1. Sift together cake flour, baking soda, and salt.
2. Beat butter at medium speed with an electric mixer until creamy. Add granulated sugar and brown sugar; beat until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in bananas at low speed. Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into 2 greased and floured 9-inch round cake pans.
3. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
5. Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.
Coconut-Cream Cheese Frosting:
MAKES ABOUT 3 CUPS
PREP: 10 MIN.
1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons butter, softened
3 ½ cups DOMINO 1OX Confectioners Sugar, sifted
2 teaspoons MILK
½ teaspoon vanilla extract
1 ¼ cups sweetened flaked coconut
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioners sugar alternately with milk, beating at low speed until blended. Add vanilla; beat until smooth. Stir in coconut. Amanda Moore Athens, Georgia
SOUTHERN DESSERTS
Finalist
Southern Peach-and-Blueberry Shortcakes
MAKES 9 SERVINGS
PREP: 30 MIN., CHILL: 1 HR., BAKE: 15 MIN.
You can find coarse sugar at specialty baking shops.
4 cups all-purpose flour
6 tablespoons DOMINO Granulated Sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
PAM Original No-Stick Cooking Spray
7 tablespoons cold CRISCO Shortening
6 tablespoons cold unsalted butter
2 cups cold buttermilk
All-purpose flour
1 egg yolk
¼ cup buttermilk
Coarse sugar
4 cups sliced fresh peaches
1 pint fresh blueberries
½ cup DOMINO Granulated Sugar
Pinch of ground nutmeg
1 cup whipping cream
3 tablespoons DOMINO 1OX Confectioners Sugar
3 tablespoons almond liqueur (optional)
Garnishes: DOMINO 1OX Confectioners Sugar, coarsely chopped toasted pecans, fresh mint sprigs
1. Sift together first 5 ingredients in a large bowl. Chill 1 hour.
2. Line a baking sheet with parchment paper. Lightly coat parchment paper with cooking spray. Set aside.
3. Cut shortening and butter into cold flour mixture with a fork or pastry blender until crumbly. Add 2 cups cold buttermilk, stirring just until dry ingredients are moistened. (Dough will be light and crumbly.)
4. Turn dough out onto a floured surface. Pat dough into a 1-inch-thick circle, and cut with a floured 3-inch round cutter. Place shortcakes 2 inches apart on prepared baking sheet. Repeat procedure once with remaining scraps of dough.
5. Stir together egg yolk and ¼ cup buttermilk. Brush mixture onto shortcake tops, and sprinkle evenly with coarse sugar.
6. Bake at 425° for 12 to 15 minutes or until lightly browned. Remove baking sheet to wire racks to cool.
7. Stir together peaches, blueberries, ½ cup granulated sugar, and ground nutmeg; cover and chill.
8. Beat 1 cup whipping cream and 3 tablespoons confectioners sugar at medium speed with an electric mixer until soft peaks form. Stir in 3 tablespoons almond liqueur, if desired.
9. Split shortcakes in half. Spoon fruit mixture on bottom halves of shortcakes; top with remaining halves and a dollop of whipped cream. Garnish, if desired. Clifton Holt
Birmingham, Alabama
EASY ENTRÉES
Category Winner
PILGRIM'S PRIDE
Brand Winner
Herb-Grilled Chicken With Watermelon-Feta Salad
MAKES 4 SERVINGS
PREP: 20 MIN., CHILL: 30 MIN., GRILL: 12 MIN.
3 tablespoons fresh lemon juice
3 tablespoons CRISCO Vegetable oil
¼ cup chopped fresh flat-leaf parsley
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon pepper
4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
PAM for Grilling No-Stick Spray
Watermelon-Feta Salad
1. Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
2. Spray cold grill cooking grate with grilling spray; place on grill over medium heat (300° to 350°). Place chicken on grate.
3. Grill 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
Watermelon-Feta Salad:
MAKES 3 CUPS
PREP: 10 MIN.
1 ½ cups diced seedless watermelon
¾ cup diced English cucumber
¼ cup coarsely chopped pitted kalamata olives
¼ cup diced red onion
2 tablespoons reserved marinade
¼ cup crumbled Feta CHEESE
1. Place first 5 ingredients in a large bowl; gently toss. Sprinkle with feta cheese.
Priscilla Yee
Concord, California
EASY ENTRÉES
Finalist
AMERICAN DAIRY ASSOCIATION Brand Winner
Southwestern Chicken-Corn Cakes
MAKES 8 SERVINGS
PREP: 20 MIN., FRY: 8 MIN.
To make this recipe even more healthful, substitute light or reduced-fat mayonnaise in I he cakes, and coat I he skillet with cooking spray instead of olive oil.
1 (11-ounce) can Mexican-style corn, drained
1 (4.5-ounce) can chopped green chiles, drained
1 cup fine, dry breadcrumbs, divided
2 large eggs, divided
4 cups chopped cooked chicken
1/3 cup jarred roasted red bell peppers, drained and chopped
1/3 cup chopped red onion
¼ cup HELLMANN'S or BEST FOODS Real Mayonnaise
2 ½ teaspoons Dijon mustard
2 teaspoons salt-free herb-and-spice seasoning
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh cilantro
2 ½ tablespoons olive oil
Romaine lettuce leaves
Tomato, Basil, and Corn Relish
Yogurt Sauce
1. Remove ¼ cup corn, and place in a large bowl, reserving remaining corn in can for Tomato, Basil, and Corn Relish. Remove 1 teaspoon chiles, and place in bowl with corn, reserving remaining chiles in can for Tomato, Basil, and Corn Relish. Add ½ cup breadcrumbs, 1 egg, chicken, and next 7 ingredients to corn and chiles in bowl. Combine chicken mixture until well blended; shape mixture into 8 patties.
2. Beat remaining egg in a small bowl. Dip chicken patties in egg, and dredge in remaining ½ cup breadcrumbs, shaking to remove any excess.
3. Fry patties in hot olive oil in a large skillet over medium heat 4 minutes on each side or until golden brown. Drain on paper towels. Arrange patties on lettuce; top with Tomato, Basil, and Corn Relish, and drizzle with Yogurt Sauce.
Tomato, Basil, and Corn Relish:
MAKES ABOUT 3 ½ CUPS
PREP: 15 MIN.
Reserved Mexican-style corn in can
Reserved chopped green chiles in can
1 ½ cups seeded and chopped plum tomatoes
1/3 cup chopped red onion
¼ cup chopped jarred roasted red bell peppers
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
1 ½ tablespoons red wine vinegar
1 tablespoon olive oil
Salt and pepper to taste
1. Stir together first 9 ingredients; add salt and pepper to taste.
Yogurt Sauce:
MAKES ABOUT 1 CUP
PREP: 5 MIN.
1 (6-ounce) container Plain YOGURT
1/3 cup HELLMANN'S or BEST FOODS Real Mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Sugar to taste
1. Whisk together yogurt and next 3 ingredients; add salt, pepper, and sugar to taste.
George R. Yates
Dallas, Texas
EASY ENTRÉES
Finalist
Pané Chicken With Sweet 'n' Spicy Red Pepper Sauce
MAKES 4 SERVINGS
PREP: 15 MIN., CHILL: 15 MIN., COOK: 16 MIN.
4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
1 cup fine, dry breadcrumbs
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon seasoned salt
1 large egg
2 tablespoons water
½ cup CRISCO Vegetable oil
Sweet 'n' Spicy Red Pepper Sauce
Garnish: parsley sprigs
1. Place chicken between 2 sheets of heavyduty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Set chicken aside.
2. Combine breadcrumbs and next 3 ingredients in a shallow dish.
3. Whisk together egg and 2 tablespoons water. Dip chicken in egg mixture; dredge in breadcrumb mixture. Arrange chicken in a single layer on a baking sheet; chill 15 minutes.
4. Heat ¼ cup oil in a 12-inch nonstick skillet over medium heat. Add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove from skillet, and keep warm. Repeat procedure with remaining oil and chicken. Serve with Sweet 'n' Spicy Red Pepper Sauce. Garnish, if desired.
Sweet 'n'Spicy Red Pepper Sauce:
MAKES ABOUT 1 CUP
PREP: 10 MIN., COOK: 30 MIN.
2/3 cup drained, seeded, and diced jarred roasted red bell peppers
½ cup DOMINO Granulated Sugar
½ cup white vinegar
½ cup ketchup
1 ½ teaspoons dried crushed red pepper
1 teaspoon garlic powder
1 teaspoon paprika
1. Stir together all ingredients in a 2-quart saucepan. Bring to a boil over medium heat; reduce heat to medium-low, and cook, stirring often, 25 minutes. Denise lownsend
Shelton, Washington
HEALTHY & GOOD FOR YOU
Category Winner
DOLE All Natural Fruit
Brand Winner
Cuban Mojo Chicken With Mandarin-Black Bean Salad
MAKES 4 SERVINGS
PREP: 10 MIN., STAND: 20 MIN.. COOK: 15 MIN.
Mix up the Mandarin-Black Bean Salad while the chicken marinates.
¼ cup fresh orange juice
¼ cup fresh lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon dried oregano, crushed
½ teaspoon paprika
½ teaspoon salt
4 (5-ounce) PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
PAM Original No-Stick Cooking Spray
Mandarin-Black Bean Salad
Garnish: fresh mint sprigs
1. Combine first 7 ingredients in a zip-top plastic freezer bag or shallow dish; add chicken. Cover or seal, and let stand 20 minutes.
2. Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towels.
3. Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add chicken, and cook 4 to 5 minutes on each side or until done. Remove chicken from skillet, and keep warm.
4. Wipe skillet clean. Add reserved marinade, and bring to a boil. Boil 2 minutes, stirring often.
5. Cut cooked chicken diagonally into ½-inch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arrange chicken slices around salad, and drizzle chicken evenly with warm marinade. Garnish, if desired.
Mandarin-Black Bean Salad:
MAKES ABOUT 4 CUPS
PREP: 10 MIN.
2 cups DOLE All Natural Mandarin Orange Segments, well drained
1 cup canned black beans, rinsed and drained
¾ cup diced jicama
2 tablespoons chopped red onion
2 tablespoons seeded, minced jalapeno
2 tablespoons shredded fresh mint leaves
¼ teaspoon salt
1. Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally. Gloria Duke
Tomball, Texas
HEALTHY & GOOD FOR YOU
Finalist
NATURE'S OWN Bread and Buns
Brand Winner
Toasted Pecan, Cranberry, and Gorgonzola Turkey Burgers
MAKES 6 SERVINGS
PREP: 15 MIN., BAKE: 8 MIN., COOK: 12 MIN.
Make the Cranberry Mustard right after you warm the buns.
6 NATURE'S OWN Honey Wheat Hamburger Buns
½ cup coarsely chopped pecans
1 ½ pounds JENNIE-O TURKEY STORE Lean Ground Turkey
2/3 cup crumbled Gorgonzola CHEESE
1 teaspoon onion powder
1 teaspoon garlic salt
½ teaspoon pepper
PAM Original No-Stick Cooking Spray
Cranberry Mustard
2 cups fresh baby spinach
1. Wrap buns in aluminum foil; place pecans on a baking sheet.
2. Bake buns and pecans at 350° for 8 minutes. Remove pecans from oven, and set aside; leave hamburger buns in oven.
3. Combine ground turkey and next 4 ingredients in a large bowl. Shape into 6 (¾-inch-thick) patties.
4. Cook patties in a large skillet coated with cooking spray over medium heat 6 minutes on each side or until done.
5. Remove buns from oven. Spread 2 heaping teaspoons Cranberry Mustard on each side of bun halves. Arrange half of spinach leaves evenly on bottom halves; top with turkey patties, toasted pecans, remaining spinach leaves, and remaining bun halves. Serve with remaining Cranberry Mustard, if desired.
Cranberry Mustard:
MAKES ABOUT ¾ CUP
PREP: 5 MIN.
½ cup whole cranberry sauce
1/3 cup Dijon mustard
1/8 teaspoon dried crushed red pepper
1. Stir together all ingredients.
Anna Ginsberg
Austin, Texas
HEALTHY & GOOD FOR YOU
Finalist
KRAFT 100% Grated Parmesan
Cheese Brand Winner
White Bean Soup With Gremolata
MAKES 4 TO 6 SERVINGS
PREP: 20 MIN., COOK: 50 MIN.
Gremolata, a fragrant topping containing garlic, lemon rind, and fresh parsley, adds fresh flavor to many dishes.
4 celery ribs, diced
1 red onion, diced
1 white onion, diced
4 garlic cloves, minced
1 teaspoon CRISCO Canola oil
4 cups chopped, seeded ALABAMA Tomatoes
¼ teaspoon DOMINO Granulated Sugar
4 (16-ounce) cans cannellini beans, rinsed and drained
4 cups chicken broth
¼ cup loosely packed fresh flat-leaf parsley leaves
2 fresh thyme sprigs
1 bay leaf
Salt and pepper to taste
Dash of hot sauce (optional)
Gremolata
1. Sauté first 4 ingredients in hot oil in a Dutch oven over medium-high heat 5 to 10 minutes or until tender. Add tomatoes and sugar; cook, stirring occasionally, 5 minutes. Add beans and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, at least 30 minutes. Remove and discard thyme sprigs and bay leaf. Stir in salt and pepper to taste and, if desired, hot sauce. Top each serving with a spoonful of Gremolata.
Gremolata:
MAKES ¼ CUP
PREP: 10 MIN.
¼ cup loosely packed fresh flat-leaf parsley
4 garlic cloves
2 tablespoons KRAFT 100% Grated Parmesan Cheese
1 tablespoon grated lemon rind
1 tablespoon water
1 teaspoon herbes de Provence
½ teaspoon salt
½ teaspoon pepper
1. Process all ingredients in a food processor or blender until well blended or to desired consistency, stopping to scrape down sides.
Caroline Harris
Lexington, Georgia
YOUR BEST RECIPE
Category Winner
Chocolate Cake IV
MAKES 12 TO 14 SERVINGS
PREP: 30 MIN., BAKE: 30 MIN.
The IV in the title comes from the four types of chocolate used in this outstanding cake.
PAM Original No-Stick Cooking Spray
CRISCO Vegetable Shortening
½ (4-ounce) semisweet chocolate baking bar, chopped
½ (4-ounce) bittersweet chocolate baking bar, chopped
½ cup butter, softened
2 cups firmly packed DOMINO Light Brown Sugar
3 large eggs
2 teaspoons vanilla extract
2 ¼ cups cake flour
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup buttermilk
1 cup boiling water
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling
Garnish: dark chocolate curls
1. Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
2. Melt chocolates in a small saucepan over low heat, stirring until smooth.
3. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
4. Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.
5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.
Coffee Liqueur Ganache Icing:
MAKES 2 CUPS
PREP: 10 MIN., COOK: 5 MIN-, STAND: 45 MIN.
3 (4-ounce) bittersweet chocolate baking bars, finely chopped
1 ¼ cups whipping cream
1 tablespoon butter
2 tablespoons coffee liqueur
1. Place chocolate in a bowl.
2. Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let mixture stand 45 minutes or until spreading consistency.
Note: For testing purposes only, we used Kahlua for coffee liqueur.
Mocha-Chocolate Cream Filling:
MAKES 1 ½ CUPS
PREP: 10 MIN., COOK: 5 MlN., STAND: 30 MIN.
5 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
2 tablespoons instant coffee granules
1 cup half-and-half
1 cup butter, softened
1 cup DOMINO 1OX Confectioners Sugar
1 teaspoon vanilla extract
1. Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is the consistency of whipped cream. Florence Neavoll
Salem, Oregon
YOUR BEST RECIPE
Finalist
HELLMANN'S or BEST FOODS
Real Mayonnaise Brand Winner
Pimiento Cheese-Stuffed Fried Chicken
MAKES 4 SERVINGS
PREP: 10 MIN., COOK: 20 MIN., BAKE: 3 MIN.
4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
1 teaspoon salt
½ teaspoon pepper
½ cup MILK
1 large egg
1 ½ to 2 cups Japanese breadcrumbs (panko)
CRISCO Vegetable oil
1 1/3 cups Pimiento Cheese
Garnish: chopped fresh chives
1. Sprinkle chicken evenly with 1 teaspoon salt and ½ teaspoon pepper.
2. Whisk together ½ cup milk and egg. Dip chicken in milk mixture, and dredge in breadcrumbs.
3. Pour oil to a depth of 1/8 inch in a large skillet over medium-high heat. Cook chicken in hot oil about 10 minutes on each side or until done.
4. Transfer chicken to a baking sheet. Hold chicken with tongs, and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1/3 cup Pimiento Cheese into each pocket.
5. Bake at 350° for 2 to 3 minutes or until cheese is melted. Garnish, if desired, and serve immediately.
Pimiento Cheese:
MAKES ABOUT 3 CUPS
PREP: 15 MIN.
2 (8-ounce) blocks sharp Cheddar CHEESE, shredded
1 (4-ounce) jar diced pimiento, rinsed and drained
½ cup HELLMANN'S or BEST FOODS Real Mayonnaise
2 tablespoons finely chopped onion
1 tablespoon Worcestershire sauce
¼ teaspoon salt
1/8 teaspoon pepper
1. Stir together all ingredients just until blended. Cover and chill leftover cheese mixture up to 1 week. Beth Ann Barrineau
Murrells Inlet, South Carolina
YOUR BEST RECIPE
Finalist
PAM Brand Winner
Double Whammie Yeast Rolls
MAKES 1 DOZEN
PREP: 25 MIN.. COOK: 5 MIN., STAND: 5 MIN., RISE: 2 HRS., BAKE: 18 MIN.
The double whammy comes from its ing beer and potato buds in the recipe.
2/3 cup DOMINO Granulated Sugar, divided
1/3 cup butter
1 cup MILK
¼ cup dried instant potato buds
1 ¼ teaspoons salt
2 (¼-ounce) envelopes active dry yeast
¼ cup beer at room temperature
1 large egg, lightly beaten
4 ½ cups bread flour, divided
PAM Original No-Stick Cooking Spray
Butter (optional)
1. Remove and reserve 1 tablespoon sugar. Cook remaining sugar, 1/3 cup butter, and next 3 ingredients in a medium saucepan over medium-low heat, stirring constantly, until butter melts. Cool to 110°.
2. Stir together yeast, beer, and reserved 1 tablespoon sugar in a 2-cup liquid measuring cup; let stand 5 minutes.
3. Combine milk mixture and yeast mixture in a large bowl; stir in egg. Gradually stir in 4 cups flour to form a dough. (Dough will be very stiff.)
4. Turn dough out onto a lightly floured surface, and knead, adding additional flour (up to ½ cup) as needed, until smooth and elastic (about 6 to 8 minutes). Place in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
5. Coat muffin pans with cooking spray. Punch dough down, and shape dough into 36 (1 -inch) balls. Place 3 dough balls in each muffin cup. (Handle the dough as little as possible to prevent over-kneading.) Cover and let rise in a warm place, free from drafts, 1 hour.
6. Bake at 350° for 15 to 18 minutes or until golden. Place a small pat of butter on top of each roll after baking 5 minutes, or brush with melted butter after baking, if desired. Amy Hill
Muncie, Indiana
KIDS LOVE IT!
Category Winner
CRISCO Oils, Shortening, and Cooking Sprays Brand Winner
Crispy Coconut Chicken Dippers With Wowee Maui Mustard
MAKES 4 SERVINGS
PREP: 15 MIN., FRY: 3 MIN. PER BATCH
4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon pepper
¾ cup lime-flavored seltzer water
2 cups sweetened flaked coconut
1 cup fine, dry breadcrumbs
CRISCO Vegetable Oil
Salt (optional)
Wowee Maui Mustard
1. Cut each chicken breast into 4 to 6 (1-inch) strips.
2. Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
3. Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
4. Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Mustard.
Wowee Maui Mustard:
MAKES ABOUT 1 ½ CUPS
PREP: 5 MIN.
1 (8-ounce) can crushed pineapple, drained
½ cup red pepper jelly
3 tablespoons whole-grain mustard
1. Stir together all ingredients. Lisa Keys
Middlebury, Connecticut
KIDS LOVE IT!
Finalist
JENNIE-O TURKEY STORE
Brand Winner
Crispy Ginger-and-Garlic Asian Turkey Lettuce Wraps
MAKES 4 TO 5 SERVINGS
PREP: 15 MIN., COOK: 15 MIN.
½ cup finely chopped carrots
½ cup water
1 (20-ounce) package JENNIE-O
TURKEY STORE Lean Ground Turkey
1 cup chopped shiitake mushrooms
1 (8-ounce) can water chestnuts, drained and chopped
3 garlic cloves, minced
2 tablespoons minced fresh ginger
1/3 cup teriyaki sauce
3 tablespoons creamy peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup hoisin sauce
½ cup sliced green onions
1 head iceberg lettuce, separated into leaves
Hoisin sauce (optional)
1. Cook carrots and ½ cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.
2. Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes. Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with hoisin sauce, if desired. Susan Riley
Allen, Texas
KIDS LOVE IT!
Finalist
ENOVA Oil Brand Winner
Sloppy José Sandwiches With Cilantro Slaw
MAKES 4 SERVINGS
PREP: 10 MIN., COOK: 19 MIN.
1 medium onion, finely chopped
1 tablespoon ENOVA Oil
1 pound lean Ground BEEF
2 (8-ounce) cans no-salt-added tomato sauce
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon Chili powder
½ teaspoon pepper
¼ teaspoon salt
4 NATURE'S OWN Honey Wheat Hamburger Buns, toasted
Cilantro Slaw
1. Cook onion in hot oil in a cast-iron or large skillet over medium heat about 4 minutes or until onion is tender. Stir in ground beef and next 6 ingredients, and cook, stirring occasionally, 15 minutes or until beef crumbles and is no longer pink.
2. Spoon beef mixture on bottom halves of toasted buns; top with about 3 tablespoons Cilantro Slaw and remaining bun halves. Serve with remaining Cilantro Slaw.
Cilantro Slaw:
MAKES 4 CUPS
PREP: 10 MIN.
¼ cup finely chopped fresh cilantro
¼ cup Dijon mustard
3 tablespoons HELLMANN'S or BEST FOODS Real Mayonnaise
1 tablespoon white wine vinegar
1 (12-ounce) package broccoli slaw mix
1. Whisk together first 4 ingredients in a large bowl; add broccoli slaw, tossing to coat. Amanda Keen-Zebert
San Marcos, Texas
BRAND WINNER
U.S. BEEF
Maple-Mustard-Glazed Balsamic Steaks With Blue Cheese-Pecan Confetti
MAKES 4 SERVINGS
PREP: 5 MIN., CHILL: 2 HRS., COOK: 5 MIN., GRILL: 10 MIN.
The flat-iron cut is one of the most tender beef cuts available. If you can't find a cut called flat-iron, ask your butcher for "shoulder top blade steaks," as they are one and the same.
1/3 cup balsamic vinegar
1/3 cup pure maple syrup
4 tablespoons Dijon mustard, divided
3 tablespoons chopped fresh thyme
2 (1-pound) BEEF Flat-iron Steaks
1 tablespoon olive oil
1/3 cup chopped pecans
2 tablespoons pure maple syrup
1 teaspoon kosher salt
½ teaspoon pepper
3 ounces crumbled Blue CHEESE
Garnish: fresh thyme sprigs
1. Combine vinegar, 1/3 cup maple syrup, 2 tablespoons mustard, and thyme in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 2 hours, turning occasionally.
2. Heat olive oil in a large heavy skillet over medium-high heat; add pecans, stirring to coat. Stir in 2 tablespoons maple syrup, and cook, stirring constantly, 1 minute. Remove pecans from pan, and spread on wax paper to cool.
3. Remove steaks from marinade, reserving marinade. Sprinkle steaks evenly with salt and pepper.
4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Keep warm.
5. Whisk together reserved marinade and remaining 2 tablespoons mustard in a small saucepan. Bring to a boil, and cook at least 2 minutes. (Sauce should be thick and syrupy.)
6. Cut steaks into ½-inch-thick slices; sprinkle with pecans and blue cheese. Serve with sauce. Garnish, if desired. Diane Sparrow
Osage, Iowa
BRAND WINNER
SARA LEE Bakery
Fried Green Tomato Po'boys
MAKES 3 SERVINGS
PREP: 20 MIN., FRY: 4 MIN. PER BATCH, BROIL: 2 MIN.
2 cups self-rising flour
3 tablespoons Cajun seasoning
2 cups CRISCO Canola Oil
3 large green tomatoes, cut into ¼-inch-thick slices
1 cup buttermilk
9 slices OSCAR MAYER Ready To Serve Bacon
3 SARA LEE Center Split Deli Rolls
6 tablespoons HELLMANN'S or BEST FOODS Real Mayonnaise
1 ripe avocado, sliced
1 ½ cups shredded iceberg lettuce
Hot sauce (optional)
1. Combine flour and Cajun seasoning in a shallow dish.
2. Heat oil in a large nonstick skillet over medium-high heat to 360°. Dip tomato slices in buttermilk, and dredge in flour mixture. Fry tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels; set aside.
3. Heat bacon according to package directions; keep warm.
4. Split rolls, and arrange, split sides up, on a baking sheet. Broil 5 inches from heat 2 minutes or until lightly toasted; remove from oven.
5. Spread cut sides of rolls with mayonnaise; place fried green tomatoes on bottom roll halves. Top evenly with bacon, avocado, and lettuce; sprinkle with hot sauce, if desired. Top with remaining roll halves, and serve immediately. Kelly Baxter
Olympia, Washington
BRAND WINNER
Velveeta Shells & Cheese
Souffleeta
MAKES 6 SERVINGS
PREP: 25 MIN., COOK: 15 MIN., BAKE: 1 HR.
1 tablespoon margarine
¼ cup fine, dry breadcrumbs
2 quarts water
1 (12-ounce) package VELVEETA Shells & Cheese Dinner
¼ cup margarine
¼ cup KRAFT 100% Grated Parmesan Cheese
1 ½ cups MILK, divided
6 extra-large eggs, separated
1 teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt
1/8 teaspoon ground red pepper
1. Grease a 2-quart soufflé dish with 1 tablespoon margarine; coat bottom and sides with breadcrumbs. Set aside.
2. Bring 2 quarts water to a boil in a 3-quart saucepan; stir in shell macaroni from package, and set cheese sauce aside for later use. Cook 15 minutes; drain. (Do not rinse.) Return to pan. Stir in ¼ cup margarine, Parmesan cheese, and ½ cup milk, stirring until cheese melts. Let cool slightly.
3. Process macaroni mixture in a food processor, adding remaining 1 cup milk in a slow, steady stream, processing until almost smooth. Add cheese sauce, egg yolks, and next 4 ingredients; process 30 seconds, stopping to scrape down sides.
4. Beat egg whites at high speed with an electric mixer until stiff peaks form. Gradually stir about one-fourth of cheese mixture at a time into egg whites. Spoon into prepared dish; place dish on a baking sheet. Bake at 350° for 1 hour. Serve immediately. Hal Shugart
Barboursville, Virginia
BRAND WINNER
MARIE'S Refrigerated Salad Dressing
Southern-Style Fish Tacos
MAKES 4 SERVINGS
PREP: 20 MIN., FRY: 3 MIN. PER BATCH
3 large limes, divided
4 (6-ounce) catfish fillets, cut into 1-inch-thick strips
1 ½ cups yellow cornmeal
2 tablespoons dried parsley flakes
2 tablespoons paprika
2 teaspoons ground red pepper
2 teaspoons lemon pepper
2 teaspoons salt
1 teaspoon garlic powder
CRISCO Canola Oil
8 (6-inch) MISSION Corn or Flour Tortillas, warmed
1 cup thinly shredded green cabbage
1 cup thinly shredded purple cabbage
MARIE'S Refrigerated Creamy Ranch Salad Dressing
Bottled salsa
Toppings: ripe avocado slices, diced an seeded ALABAMA Tomatoes, choppe fresh cilantro
1. Squeeze juice of 1 lime over fish. Combir cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels, and place in bag, shaking to coat.
2. Pour oil to a depth of 1 ½ inches in a large deep skillet; heat to 325°. Fry catfish, in batches, in hot oil 2 to 3 minutes or until crispy and golden brown. Drain on paper towels.
3. Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa, and toppings. Cut remaining 2 limes into wedges, and serve with tacos. Carla Whitfield
Tallassee, Alabama
BRAND WINNER
COBBLESTONE MILL Breads
My Best Tuna Salad
MAKES 6 SERVINGS
PREP: 20 MIN.. CHILL: 1 HR.
1 (9-ounce) can solid white tuna in spring water, drained and flaked
1 medium-size Red Delicious apple, peeled and finely chopped
2 hard-cooked eggs, grated
1 small carrot, grated
½ cup finely chopped green onions
¼ cup diced celery
¼ cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
12 COBBLESTONE MILL 100% Whole Wheat Bread Slices
6 lettuce leaves
1. Stir together first 9 ingredients. Cover and chill 1 hour.
2. Cut and discard crusts from bread slices, if desired. Spread 6 bread slices evenly with tuna salad. Top with lettuce and remaining bread slices. Glenda Tatom
Stamps, Arkansas
BRAND WINNER
WILD AMERICAN Shrimp
Texas Best Fried Shrimp
MAKES 18 SERVINGS
PREP: 40 MIN., FRY: 3 MIN. PER BATCH
Make sure your bread is at least a day or two old before you process it; this will give you perfectly dry breadcrumbs. This recipe feeds a small army, so feel free to halve it and the sauces.
1 (16-ounce) loaf day-old very thin white bread slices
5 pounds frozen Certified WILD AMERICAN Shrimp, thawed
2 cups half-and-half
¾ cup DOMINO Granulated Sugar
1 large egg
2 cups all-purpose flour
CRISCO Canola Oil
Red Sauce
Tartar Sauce
1. Process day-old bread slices, in batches, in a food processor or blender until medium-fine crumbs. Set aside.
2. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit lengthwise down the back from the large end to the tail, cutting to, but not through, the inside curve of shrimp. Remove vein. Pat shrimp dry with paper towels; set aside.
3. Whisk together half-and-half, sugar, and egg until sugar dissolves.
4. Dredge shrimp in flour; shake off excess, and dip in egg mixture. Coat with breadcrumbs, and arrange on baking sheets.
5. Pour oil to a depth of 3 inches into a Dutch oven; heat to 300°. Fry shrimp, in batches, 3 minutes; drain on wire racks over paper towels. Serve with Red Sauce and Tartar Sauce.
Red Sauce:
MAKES ABOUT 4 CUPS
PREP: 10 MIN.
2 cups chili sauce
2 cups ketchup
3 tablespoons fresh lemon juice
3 tablespoons grated fresh horseradish*
1. Whisk together chili sauce and remaining ingredients; chill, if desired.
*3 tablespoons prepared horseradish may be substituted.
Tartar Sauce:
MAKES ABOUT 6 CUPS
PREP: 10 MIN.
4 cups HELLMANN'S or BEST FOODS Real Mayonnaise
1 ½ cups finely chopped onion
¾ cup sweet pickle relish
1/3 cup plus 1 tablespoon fresh lemon juice
2 tablespoons dried parsley flakes
¾ teaspoon hot sauce
1 teaspoon Worcestershire sauce
1. Whisk together all ingredients; chill until ready to serve. Jim Russell
Denison, Texas
BRAND WINNER
MAHATMA Rice
Margarita-Marinated Chicken With Mango Salsa
MAKES 6 SERVINGS
PREP: 10 MIN., CHILL: 2 HRS., GRILL: 12 MIN.
2 large limes
2 cups liquid margarita mix
1 cup CRISCO Vegetable Oil
1 cup chopped fresh cilantro
2 teaspoons salt
½ teaspoon ground red pepper
3 tablespoons tequila (optional)
6 PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
2 cups uncooked MAHATMA Long Grain White Rice
PAM For Grilling No-Stick Spray
Mango Salsa
Garnish: fresh cilantro sprig
1. Cut limes in half. Squeeze juice into a shallow dish or large zip-top plastic freezer bag; add squeezed lime halves to juice. Add margarita mix, next 4 ingredients, and, if desired, tequila. Whisk (or seal bag and shake) to blend. Add chicken; cover or seal, and chill at least 2 hours or up to 6 hours. Remove chicken from marinade, discarding marinade. Set chicken aside.
2. Prepare rice according to package directions; keep warm.
3. Coat cold grill cooking grate with grilling spray; place on grill over medium heat (300° to 350°). Place chicken on grate.
4. Grill chicken, covered with grill lid, 6 minutes on each side or until done. Serve over hot cooked rice. Serve with Mango Salsa, and garnish, if desired.
Mango Salsa:
MAKES ABOUT 2 ½ CUPS
PREP: 10 MIN.
2 mangoes, peeled
2 avocados, peeled
1 red bell pepper
½ red onion
1 tablespoon chopped fresh cilantro
1 tablespoon CRISCO Vegetable Oil
Juice of 1 large lime (about 1 tablespoon)
1. Chop mangoes, avocados, red bell pepper, and red onion; place in a medium bowl. Add chopped cilantro, oil, and lime juice. Chill, if desired. Dinah Vanhook
El Dorado, Arkansas
BRAND WINNER
JELL-O
The Ultimate No-Bake Cheesecake Banana Pudding With Caramel Syrup
MAKES 16 SERVINGS
PREP: 30 MIN., CHILL: 6 HRS.
3 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (5.1-ounce) package JELL-O Vanilla Instant Pudding & Pie Filling
2 cups MILK
1 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping, thawed
½ cup caramel sundae syrup
4 large ripe bananas, sliced
1 (12-ounce) package vanilla wafers
1. Beat cream cheese and condensed milk at medium speed with an electric mixer 2 minutes.
2. Beat dry pudding mix and milk in a large bowl at medium speed with an electric mixer 2 minutes; add vanilla, and beat 30 seconds. Add cream cheese mixture, and beat 1 minute. Fold in whipped topping.
3. Spoon one-third of pudding mixture into a 4-quart bowl; drizzle with about 21/2 tablespoons caramel syrup. Layer with one-third each of bananas and vanilla wafers. Repeat layers twice with pudding mixture, caramel syrup, bananas, and ending with vanilla wafers, flat sides down, placed in a single ring around edge of bowl. Cover and chill at least 6 hours. Susan Rodgers
Round Rock, Texas
BRAND WINNER
OSCAR MAYER Ready To Serve Bacon
Tex-Mex Chicken-and-Bacon Pizza
MAKES 6 SERVINGS
PREP: 20 MIN., BAKE: 19 MIN.
PAM All Natural Olive Oil Cooking Spray
1 (13.8-ounce) can refrigerated pizza crust
½ teaspoon ground cumin
1 cup black bean-and-corn salsa
1 cup (4 ounces) shredded sharp Cheddar CHEESE
1 cup diced cooked PILGRIM'S PRIDE Boneless, Skinless Chicken Breasts
4 slices OSCAR MAYER Ready To Serve Bacon, diced
½ red onion, thinly sliced and separated into rings
½ cup diced seeded plum tomatoes
1 cup (4 ounces) shredded Mexican FOUR-CHEESE BLEND
2 small jalapeño peppers, sliced and seeded
1 ripe avocado
1 lime, halved
Sour cream
Chopped fresh cilantro
1. Coat a 14-inch pizza pan lightly with cooking spray.
2. Unroll pizza crust; press or pat onto prepared pan. Lightly coat dough with cooking spray; sprinkle with cumin.
3. Bake at 425° for 7 minutes or just until crust begins to brown. Remove from oven, and reduce oven temperature to 375°.
4. Spread salsa evenly over crust; sprinkle evenly with Cheddar cheese. Layer with chicken and next 5 ingredients.
5. Bake at 375° for 9 to 12 minutes or until cheese melts.
6. Slice avocado. Squeeze lime over slices. Arrange slices in a spoke design on pizza; dollop with sour cream, and sprinkle evenly with cilantro. Jim Bradley
Chicago, Illinois
BRAND WINNER
JIMMY DEAN Pork Sausage
Spicy Baked Beans
MAKES 12 SERVINGS
PREP: 15 MIN., COOK: 10 MIN., BAKE: 45 MIN.
1 pound JIMMY DEAN Ground Pork Sausage
1 onion, chopped
2 (28-ounce) cans bold-and-spicy baked beans
1 (15-ounce) can black beans, drained
1 (15-ounce) can light or dark kidney beans, drained
3 cups bottled barbecue sauce
½ cup firmly packed dark brown sugar
¼ cup yellow mustard
1 teaspoon black pepper
½ teaspoon ground red pepper
1 teaspoon garlic powder (optional)
1. Cook pork sausage in an ovenproof Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain, reserving 2 teaspoons drippings in Dutch oven. Return sausage to Dutch oven, and stir in onion, next 8 ingredients, and, if desired, garlic powder.
2. Bake at 350° for 45 minutes or until thickened and bubbly. Kelly Black
Crownsville, Maryland
BRAND WINNER
POST Selects Cereal
Sour Cream-Blueberry Morning Pancakes With Wild Blueberry-And-Peach Topping
MAKES 14 PANCAKES
PREP: 15 MIN., COOK: 5 MIN. PER BATCH
Yon can toss the warm peaches with the bluebeny sauce, or leave them separate for it beautiful presentation.
1 cup all-purpose flour
¼ cup firmly packed DOMINO Light Brown Sugar
4 teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, beaten
½ cup CRISCO Canola Oil
½ cup 1 % low-fat MILK
½ cup sour cream
½ teaspoon vanilla extract
1¼ cups crushed POST Selects Blueberry Morning Cereal
CRISCO Vegetable Shortening
Wild Blueberry-and-Peach Topping
Whipped cream, fresh mint sprigs (optional)
DOMINO 10X Confectioners Sugar (optional)
1. Sift together first 6 ingredients in a large bowl. Whisk together beaten eggs and next 4 ingredients; stir in cereal. Add to flour mixture, stirring just until dry ingredients are moistened. (Batter will be thick.)
2. Pour about ¼ cup batter onto a hot (350°), greased griddle or a greased nonstick skillet over medium heat; spread batter into a circle with back of a spoon. Cook pancakes 2 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 to 3 minutes or until done. Top each serving evenly with Wild Blueberry-and-Peach Topping, and, if desired, whipped cream, mint sprigs, and confectioners sugar.
Wild Blueberry-and-Peach Topping:
MAKES 3 CUPS
PREP: 5 MIN., COOK: 5 MIN.
½ cup DOMINO Granulated Sugar
¼ cup water
1 tablespoon cornstarch
2 cups blueberries
1 (24.5-ounce) plastic jar DOLE All Natural Sliced Peaches, drained
1. Whisk together first 3 ingredients in a medium saucepan; stir in blueberries. Cook over medium-high heat, stirring constantly, until thickened and bubbly.
2. Heat peaches in a small saucepan over medium heat until warm. Stir into blueberry mixture, and serve immediately.
Laura Fisher
Fort Collins, Colorado
BRAND WINNER
Fresh Tomatoes-Star of Alabama Tourism's Year of Food
Tex-Mex Grilled Beef "Tenders," Corn, and Tomatoes With Chipotle-Lime Cream
MAKES 4 SERVINGS
PREP: 15 MIN., GRILL: 18 MIN., STAND: 5 MIN.
A beef chuck tender steak may also be used in Ibis recipe.
1 tablespoon CRISCO Vegetable Oil
1 teaspoon Chili powder
1 teaspoon ground cumin
½ teaspoon salt
2 (8- to 10-ounce) BEEF Shoulder Tender Petite Roasts
2 ALABAMA Green Tomatoes, cut into ½-inch-thick slices
4 ears fresh corn, husks removed
CRISCO Vegetable Oil
¼ teaspoon salt
¼ teaspoon pepper
PAM For Grilling No-Stick Spray
Chipotle-Lime Cream
1. Stir together oil and next 3 ingredients; rub both sides of roasts with oil mixture. Set roasts aside.
2. Brush tomato slices and corn with vegetable oil. Sprinkle tomato slices evenly with ¼ teaspoon salt and ¼ teaspoon pepper.
3. Coat cold grill cooking grate with grilling spray; place on grill. Place beef, tomatoes, and corn on grate. Grill, covered with grill lid, over medium heat (300° to 350°). Grill roasts 7 to 9 minutes on each side, tomatoes 5 to 7 minutes on each side or until tender, and corn 15 to 18 minutes or until tender. Let beef stand 5 minutes; cut into thin slices. Serve with tomatoes, corn, and Chipotle-Lime Cream.
Chipotle-Lime Cream:
MAKES ABOUT 1 CUP
PREP: 10 MIN.
1 cup sour cream
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime rind
1 tablespoon fresh lime juice
1 teaspoon seeded chipotle pepper in adobo sauce, minced
½ teaspoon sugar
¼ teaspoon salt
1. Stir together sour cream and remaining ingredients; cover and chill, if desired. Priscilla Yee
Concord, California
BRAND WINNER
HOOD CARB COUNTDOWN
Hearty Healthy Breakfast Casserole
MAKES 6 TO 8 SERVINGS
PREP: 15 MIN., COOK: 4 MIN., BAKE: 45 MIN.
Egg substitute may be used in place of the eggs.
½ cup diced red bell pepper
½ cup chopped Vidalia onion
4 large eggs
1 cup HOOD CARB COUNTDOWN Fat Free Dairy Beverage
¾ cup (3 ounces) shredded Cheddar CHEESE
¼ cup KRAFT 100% Grated Parmesan Cheese
¼ teaspoon pepper
PAM Original No-Stick Cooking Spray
4 COBBLESTONE MILL 100% Whole Wheat Bread slices, cut into 1-inch pieces
6 tablespoons reduced-fat bacon bits
1. Sauté diced bell pepper and chopped onion in a nonstick skillet over medium heat 4 minutes or until tender.
2. Whisk together bell pepper mixture, eggs, dairy beverage, and next 3 ingredients in a large bowl.
3. Coat a 2-guart baking dish with cooking spray. Layer bread pieces evenly in dish; pour egg mixture over bread, and sprinkle with bacon bits.
4. Bake at 350° for 30 to 45 minutes or until a knife inserted in center comes out clean. Serve immediately. Debra Schramm
Amenais, Georgia
BRAND WINNER
MISSION Tortillas and Chips
Cuban Pulled Pork Tortilla Pie With Snappy Mango Salsa
MAKES 4 SERVINGS
PREP: 25 MIN., CHILL: 3 HRS., BAKE: 4 HRS., COOK: 5 MIN.
Fresh mangoes add a wonderful tropical flavor to this stacked tortilla "pie."
1 (2-pound) pork shoulder roast
½ cup orange juice
¼ cup fresh lime juice (about 4 limes)
2 garlic cloves, minced
1 tablespoon lemon pepper
1 tablespoon chipotle peppers in adobo sauce, minced
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon ground cumin
PAM Original No-Stick Cooking Spray
1 (15-ounce) can black beans
4 cups coarsely crushed MISSION Tortilla Chips
2 cups (8 ounces) shredded Monterey Jack CHEESE with peppers
Snappy Mango Salsa
1 cup light sour cream
1. Rinse pork roast. Combine orange juice, lime juice, and next 6 ingredients in a large zip-top plastic freezer bag; add pork roast, and seal. Chill at least 3 hours, turning occasionally.
2. Coat an ovenproof Dutch oven with cooking spray. Place pork in Dutch oven, and pour marinade over pork.
3. Bake, covered, at 300° for 4 hours or until meat shreds easily with 2 forks. Remove pork from oven, and cool slightly. Shred pork, and keep warm.
4. Cook beans in a small saucepan over medium heat until thoroughly heated; drain.
5. Place 1 cup crushed tortilla chips on each serving plate. Layer each with ¾ cup shredded pork, ½ cup black beans, ½ cup shredded cheese, ½ cup Snappy Mango Salsa, and ¼ cup sour cream. Serve with remaining salsa.
Snappy Mango Salsa:
MAKES ABOUT 2 ½ CUPS
PREP: 15 MIN.
2 cups diced mango (about 3 mangoes)
1 medium-size red bell pepper, diced
½ cup chopped green onions
1 tablespoon diced shallots
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
½ teaspoon salt
¼ teaspoon ground red pepper
¼ teaspoon ground cumin
1. Combine mangoes and remaining ingredients in a large bowl; chill, if desired. Jennifer Brumfield
Bellingham, Washington
© 2006 Southern Progress Corporation Provided by ProQuest LLC. All Rights Reserved.
Source: Southern Living
