2018 Stephens County Cook-Off Winners

Transcription

1 2018 Stephens County Cook-Off Winners Appetizers Mini BLTs Avery Ashford (Smith)-Empire 28 cherry tomatoes 3 Tbsp. grated parmesan cheese 7 bacon strips, cooked and crumbled 2 Tbsp. finely chopped celery 1/2 cup fat-free mayonnaise 2 Tbsp. minced fresh parsley 1/3 cup chopped green onions Cut a thin slice off the top of each tomato. Scoop out and discard the pulp; invert the tomatoes onto paper towels to drain. In a small bowl, combine bacon, mayonnaise, onions, cheese, celery and parsley. Spoon into tomatoes. Cover and refrigerate for at least 2 hours. Serves 28 Dips Dangerously Delicious Doritos Dip Sam Waller-Stephens County 8 oz cream cheese softened 1/3 cup real bacon bits 8 oz sour cream 1/4 tsp garlic powder 4 oz can of chopped green chilies In a medium bowl, mix all ingredients together. Cover and chill for at least 4 hours so the flavors can meld together. If desired, top with additional bacon bits. Serve with original Doritos. Serves 8-10 Salads Granny s Pasta Salad Kole Sides - Grandview 16 oz. rigatoni noodles 1 tsp. salt 1 very large cucumber, sliced thin 1 tsp. pepper 1 Tbsp. vegetable oil 1 tsp. dried parsley 1 1/2 c. sugar 1/2 tsp. garlic salt 1 c. water 1/2 onion, thin sliced 3/4 c. vinegar Prepare noodles as package instructs. Drain well and rinse in cool water until cooled down. Place noodles, onion and cucumber in large mixing bowl and toss slightly. In a small bowl, place oil, sugar, water, and vinegar. Mix until sugar is dissolved. Next, add salts, pepper and parsley to oil mixture and stir until well combined. Pour over noodle/vegetables and toss until well coated. This salad is tasty served chilled and gets better the next day. Keep cold, but does great at outdoor events. Serves 20.

2 Soups, Stews & Chili Easy Cajun Beans & Sausage Rae kyn Rochell-Velma Alma 6 cans of pinto beans (drained and rinsed) 3 Tbsps. of flour 1/2 jar of Goya Sofrilo Cooking base 3 Tbsps. of cooking oil 1 Tbsp. hot pepper flakes (optional) 1 tsp. of salt 1 can crushed tomato 1 tsp. of pepper 1 1/2 favorite sausage (Andouille, or Smoked etc.) Place in large stock pot fill to 1 inch above beans with water. Add cooking base and hot pepper flakes and tomatoes. Place on medium to low heat. Make a rue out of the oil, flour, salt and pepper cook until golden brown, slowly stir into beans to thicken. Slice sausage and cook until oil is mostly cooked out. Drain sausage and place in pot of beans. Cook 30 to 45 minutes. If desired may serve with rice. Serves 12 Breads Strawberry Bread Gage Leonhart - Velma-Alma 2 10 oz. pkgs. Frozen strawberries 3 tsp. cinnamon 4 beaten eggs 1 tsp. baking soda 1 1/4 c. oil 1 tsp. salt 3 c. all purpose flour 1 c. chopped pecans 2 c. sugar Preheat oven to 350. Grease and flour two 9 x5 loaf pans. In a medium bowl, stir thawed strawberries, eggs and oil. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Add strawberry mixture and stir just until blended. Fold in nuts. Pour into pans and bake 1 hour or until toothpick comes out clean. Main Dish Casseroles, Meat Easy Chicken Pot Pie Cameron Freeman-Teen Leaders 3 lbs. Chicken, stewed and cubed 1 can cream of potato soup (Swanson canned chicken works as well) ¾ box chopped broccoli (thawed), optional ½ cup of chicken broth ½ large bag of mixed vegetables 1 cup milk Salt and Pepper to taste 1 can cream of mushroom soup 2 deep dish pie crusts 1 can cream of celery soup 2 redi-crusts for the top Mix all together in large bowl and put into the 2 deep dish pie crusts. Cover with redi-crust and seal. Cut slits in the top. Bake at 350 for about 1 hour and 15 minutes or until brown and bubbly. These freeze well before cooking. Then just thaw and bake as above. Can substitute turkey for chicken. Serves 12

3 Side Dishes, Vegetable Casserole, No Meat Chile Relleno Casserole Wesley Barrick-STAR 4-H 8 oz. of Monterey Jack cheese, shredded 1/4 cup of flour 12 oz. of Cheddar Cheese, shredded 1 1/4 cup of milk 2 small cans of chopped green chiles Salt and pepper to taste 5 large eggs Several shakes of Tobasco Sauce Combine both cheeses in a dish; set aside. Spray a 9 x 13 baking dish with cooking spray and spread 1/2 the cheese mixture in the dish. Spread green chiles over the top of the cheese and put remaining cheese on top of the green chiles. Mix the eggs, flour, milk, salt, pepper, and Tabasco Sauce in a blender. Carefully pour liquid mixture over cheese and chiles and bake at 350 degrees for 45 minutes or until set. 18 Servings Ethnic Favorites Triple H Southern BBQ Sliders Ayden Hinds-Comanche 4-H 6-8 lb pork shoulder roast 2 tsp Italian seasoning 1 bottle creole injector butter 1 1/2 tsp garlic powder 1/4 c. pineapple juice 1/4 tsp cayenne pepper 1/3 cup black pepper Hickory wood chips 1/4 cup Brown Sugar Barbeque sauce 3 Tbsp Salt King Hawaiian dinner rolls 1 Tbsp mustard powder Remove pork shoulder roast from package and inject roast with creole injection butter/pineapple juice mixture. Season Roast on both sides with rub mixture made of all listed seasoning ingredients. Store in refrigerator overnight. Smoke roast in smoker at 250 degrees for 12 hrs. Remove from smoker, wrap in foil and let rest 1/2 an hour. Shred meat and put on dinner rolls. Top with Barbeque sauce. Enjoy! Serves Desserts, Cakes Earthquake Cake Kole Sides - Grandview 1 1/2 c. shredded sweet coconut 8 oz. cream cheese, cubed 1 1/2 c. sweet chocolate chips 1/2 c. butter, cubed 1 box chocolate cake mix, 4 c. powdered sugar prepared as directed Preheat oven to 350 F. Coat 9x13 pan with nonstick spray. In a large bowl, combine coconut & chocolate chips. Pour in bottom of prepared pan. Set aside. Pour prepared cake mix on top of coconut/chips. Place the cream cheese and butter in a medium sauce pan over medium/low heat. Stir constantly to mix and melt together. Remove from heat immediately and stir in powdered sugar until mixture is smooth. Carefully drizzle on top of the cake batter. Try and smooth it out to cover all of it. If it sinks that s fine. Bake for 45 minutes. Edges will be set and center will be slightly loose. Allow cake to cool for 30 minutes and serve for a gooey fudgy cake or cool longer for more traditional. Serves 10

4 Desserts, Pies Abbigail s Fresh Peaches N Cream Pie Abbigail Billings-Star 4-H 5 large peaches Baked Pie Crust: 1 cup sugar 3 oz. cream cheese 3 T. cornstarch 1/2 c. powdered sugar 1/2 c. water 1/2 tsp. almond extract 2 T. butter 1/2 tsp. vanilla 1/2 tsp. almond extract 1 c. cream, whipped Take 2 peaches, slice them and then mash with potato masher or whisk. Combine in a pot with the sugar, cornstarch and water. Cook on medium heat until it thickens, then bring to boil for 1-2 minutes. Take off heat, then add the 2 T. butter and almond extract, stir well and let sit. let it cool down a bit. Let s make the cream cheese filling: YUMMM! Add sugar, almond extract and vanilla to cream cheese and beat until fluffy. Fold in whipped cream. Spread evenly in pie shell. Chill in fridge. Slice up remaining 3 peaches. Lay them on top of cream cheese filling. Add the cooked peach filling on top; bigger spoonful around the edge and then fill the middle. Chill until ready to serve. Serves 8 Desserts, Cookies Blueberry Cheesecake Cookies 4 ounces cream cheese 1/2 tsp vanilla 1/2 c. butter flavored Crisco shortening 2 (7oz) boxes Jiffy blueberry muffin mix 1/2 c. brown sugar, packed 1/2 cup all-purpose flour 1 large egg 1 cup white chocolate chips Cream the cream cheese, Crisco, and brown sugar together. Add the egg and vanilla. Blend. Scrape bowl. Add muffin mix and flour. Mix until just incorporated. Fold in white chocolate chips. Scoop 1½ Tbsp. balls of dough onto parchment lined baking sheets. Bake at 325 degrees Fahrenheit for 14 minutes. Serves 2 to 3 dozen Desserts, Brownies/Bars Chunky Monkey Bars Brownies: 1/4 tsp Salt 1/2 cup melted Butter 1/4 tsp Baking Powder 1 cup Sugar Topping: 2 Eggs 16 oz Heavy Cream 1/2 cup Chocolate Chips 1 box (5 oz) Banana Crème Pudding mix 1 tsp Vanilla 1/2 cup Powdered Sugar 1/3 cup Cocoa Powder 1/4 cup chopped Walnuts 1/2 cup Flour 1/4 cup Chocolate Chips Preheat oven to 350. Grease an 8 8 pan and dust with flour. Whisk together cocoa, flour, salt and baking powder. In a separate bowl, combine melted butter, sugar, eggs, and vanilla. Mix To combine. Beat dry ingredients into butter mixture. Fold chocolate chips into batter. Spread batter into prepared pan. Bake 25 to 30 minutes. Allow to cool. Whip heavy cream until soft peaks form. Whip in powdered

5 sugar and pudding mix. Spread topping over cooled brownies. Garnish by sprinkling with walnuts and chocolate chips. Refrigerate until ready to serve. Serves Desserts, Candy & Novelty Strawberry Fruit Balls 1 (14 oz.) can sweetened condensed milk 1 (6 oz.) pkg. strawberry flavored Jell-O 1 cup chopped walnuts 1 (3 oz.) pkg. strawberry flavored Jell-O 2 cups shredded coconut Mix all the ingredients except the 3-ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes. Place the 3-ounce box of gelatin in a plate and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick. Serves 24 Desserts, All Others Amazing Strawberry Cheesecake Pastry Bites Aubrey Bowden - Teen Leaders 30 puff pastry shells 1 cup white granulated sugar 1 (8 Ounce) package cream cheese, softened Berries of choice Remove puff pastries from packaging. Place on a large 17x13 baking sheet. In a small mixing bowl combine softened cream cheese and the granulated white sugar. Mix by hand or with a mixer until completely combined and smooth. Put cream cheese mixture in a Ziploc bag and snip the end to squeeze mixture into pastry shells. Fill each shell with approx. 1 to 1/2 tbsp filling. Top with berries of choice. Keep refrigerated until serving. Best if served with in 2-5 hours of making. Shells will soften the longer the filling is in them. Serves 15 Beverages Mocha Punch Wesley Barrick - STAR 4-H 1 1/2 qt. of water 1/2 gallon vanilla ice cream 1/2 cup instant chocolate drink mix 1/2 gallon chocolate ice cream (such as Nestle Nesquik) 1 c whipping cream, whipped or canned 1/2 cup sugar whipped cream 1/4 cup instant coffee granules Chocolate curls (optional) In a large saucepan, bring water to a boil. Remove from heat. Add chocolate drink mix, sugar, and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl. Add ice cream by scoopfuls; stir until partially melted. Garnish with dollops of whipped cream and chocolate curls.