Time's Running Out To Enter the 45th Pillsbury BakeOff

Want to be a millionaire?  You can providing your original recipe is selected as the best at the 45th Pillsbury Bake-Off.  However, to have your chance at the million-dollar prize you first have to enter. 

According to Pillsbury Bake-Off officials tens of thousands of recipes are entered, including hundreds of entries from Fenton and High Ridge area. 

“Whether it is a twist on a family favorite or a recipe inspired by ingredients on hand, we’re looking for recipes that taste and look great, are creative and that families across the country will love,” said Jan Atkins, the Bake-Off Kitchens Manager who supervises the recipe selection. “Most importantly, don’t forget to make sure you have reviewed all of the contest rules and entry details before submitting your recipe.”

Atkins emphasized all entries must follow contest rules and guidelines. After all, once you have your recipe written you don’t want it disqualified because of a simple oversight.

To help in your recipe submission Atkins suggested before submitting your recipe to first double check the official rules and verify all recipe ingredients, pan sizes, cooking instructions and times for accuracy.  Write clear preparation instructions and include sizes of pots, pans and casserole dishes and exact measurements and package sizes. Also make sure to include directions on how to use all of the ingredients listed, which is another oission that could cause disqualification. Finally, when naming your recipe choose a name that describes the dish accurately.

When developing your potential million-dollar recipe remember that recipes that make it to the final 100 are often simple and something home cooks will actually cook. For example the 2004 Bake-Off million-dollar winner Suzanne Conrad took inspiration from the classic pecan pie and granola bars she had on hand. Conrad’s original recipe took the pecan pie concept, tweaked the technique and ingredients and added crushed granola bars to create Oat’s "n Honey Granola Pie. A simple idea, which as the adage goes was “as easy as pie” and became the million dollar winner.

“Visit the Bake-Off website to get inspiration from past entries and stir up creative ideas about how to use this year’s eligible products in addition to your favorite, everyday ingredients,” said Atkins. 

Deadline for recipe submissions for the 45th Pillsbury Bake-off is April 18. Categories this year are Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy and Sweet Treats   Official contest rules and submissions can be made on-line at www.bakeoff.com. 

Oats ‘n Honey Granola Pie 

(2004 Pillsbury Bake-off Winner)

• 1 refrigerated Pillsbury pie crust (15-ounce box), softened as directed on the box
• 1/2 cup butter or margarine
• 1/2 cup packed brown sugar
• 3/4 cup corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 3 eggs, lightly beaten
• 4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches) crushed. 
• 1/2 cup chopped walnuts
• 1/4 cup quick-cooking or old-fashioned oats
• 1/4 cup chocolate chips
• Whipped cream or ice cream, if desired

Heat oven to 350 degrees. Place piecrust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs, Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.

Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled with whipped cream or ice cream. Store in refrigerator. Makes one pie. 

Buffalo Chicken Crescent Puffs

(2010 Entertaining Appetizer Category Winner) 

• 12-ounces cream cheese (from two 8-ounce packages) softened
• 2 tablespoons Louisianan hot sauce or other red pepper sauce
• 1/3 cup crumbled blue cheese (1 1/2 ounces)
• 1/4 cup finely chopped celery
• 1 cup finely chopped cooked chicken breast
• 2 cans (8-ounces) Pillsbury Place ‘N Bake refrigerated crescent rounds or 2 cans (8-ounces each) Pillsbury refrigerated crescent rolls. 
• 1/3 cup Land O Lakes Unsalted or Salted Butter, melted
• 1 cup Progresso Panko Bread Crumbs

Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.

Meanwhile, heat oven to 350 degrees. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.

In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

Makes 32 puffs.