Recipe Challenge 2015

The Crescent-News

Defiance, Ohio Wednesday, November 4, 2015

RECIPE

Fiesta Shrimp

CHALLENGE 2015

Cocktail

75 INSIDE!

RECIPES

GRAND PRIZE CherylBuchhop WINNER!

wins grand prize!

GRAND PRIZE RUNNER-UP ABIGAIL STE

HULAK

Defiance Brussels Spr out Salad

APPLE FEST CHALLENGE

LLARD ★ Defiance

WINNER: ANGELA BA

namon Scones

OMG Fresh Apple Cin

n Angela Ballard also wo with the desserts category n Sticky Crockpot Pumpki Caramel Cake.

C-N RECIPE CHALLENGE CATEGORY WINNERS

CORA SCHARF Cloverdale Smoked Sausage & Bacon Stuffed Jalapenos APPETIZERS & SNACKS

JOANNE HAVER Wauseon Creamy Cabbage and Kielbasa Soup SOUPS, STEWS & CHILI

VICKIE SPROW Bryan Blueberry Coffee Cake SALADS, SIDES & BREADS

PAT HIRE Defiance Artichoke Dip Stuffed Chicken Breast ENTREES

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2015 RECIPE CHALLENGE

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

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The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

2015 RECIPE CHALLENGE

Cheryl Buchhop wins challenge with spicy Fiesta Shrimp Cocktail

By DARLENE PRINCE

@cnDarlenePrince prince@crescent-news.com

A meal in a restaurant in Houston, Texas, sparked the idea of creating a better shrimp cocktail for rural Defiance resident Cheryl Buchhop. Her experimentation with the popular appetizer brought her the grand prize in the 2015 Recipe Challenge, sponsored by The Crescent-News.

Buchhop’s Fiesta Shrimp Cocktail was chosen as the top winner among 20 recipes submitted by 17 finalists at the 2015 Recipe Challenge contest. The contest was held Oct. 13 at the Trinity United Methodist Church in Defiance. Three women — Angela Ballard, Pat Hire and Sue Shea — were finalists in two categories.

Buchhop, who is a retired English and Spanish teacher, said, “I ordered shrimp cocktail at a restaurant in Houston and it was the best shrimp cocktail I ever had.

I noticed that they did not have the usual horseradish sauce with it, so that was why I tried it. The secret is the diced vegetables.”

The recipe has a lively variety of vegetables in it including plum tomatoes, avocado, celery, cucumber, onion, a yellow pepper and a jalapeno pepper. Adding spice and remarkable flavor to her recipe are garlic, cilantro and lime juice.

She started with a recipe she found in a Kraft Food and Family magazine. Buchhop said when she was experimenting with the recipe, her husband suggested she use cucumber to add a little crunch.

She also has a special slicer/dicer that she uses to cut the vegetables.

“I use a red onion for the flavor,” she noted “and salad shrimp in the recipe. This recipe is great for snacking. My husband likes

to eat it with tortilla chips or bruschetta. It also makes a great salad for summer when you add some pasta to it.”

Buchhop advised buying a soft avocado for the recipe.

“When you are making the recipe, add the avocado and the chopped cilantro at the last minute,” she said. “I like it because it is such a colorful recipe.” She said the recipe ingredients should be marinated for several hours before serving.

“I like tweaking recipes,” she said. “I enjoy coming to the Recipe Challenge because I get to see a lot of new people as well as old friends.”

The judges of the contest were Linda Hanawalt, Defiance, who was last year’s grand prize winner; Bridget Conner Oberlin, Defiance, who is a professional pastry chef; and Lee Ann Mendoza, Oakwood, who was a Recipe Challenge grand prize winner many times and has served as a judge every year since 2008.

The judges commented that Buchhop’s appetizer was “festive, very flavorful and made a pretty presentation.”

Buchhop won $150 as the grand prize winner and a specialty cookbook. More than $700 in cash and prizes were awarded during the event. Seventy-five recipes were entered in six categories: Appetizers & Snacks; Salads, Sides and Breads; Soups, Stews and Chili; Entrees; Desserts; and this year’s special category, which was the Apple Fest Challenge.

Grand prize runner up was Abigail Stehulak, Defiance, for her Brussels Sprout Salad. She said that she likes to fix food that is easy to prepare since she has an eight-month-old child. She likes cooking

CHERYL BUCHHOP healthy food that requires just a few ingredients. She won $75 and a cookbook.

Angela Ballard, Defiance, was the winner of the Apple Fest Challenge. She was given $50 and a cookbook. She also won $50 for her first-place winning entry in the desserts category with her OMG Fresh Apple Cinnamon Scones.

Contestants could win one of the five categories and they could also win in the special Apple Fest Challenge.

Second prize in the Apple Fest went to Sue Shea, Whitehouse, who received $25 and a cookbook. Her recipe was Apple Cider Mini Bundts. The third prize in the Apple Fest was $20 and a cookbook, which was won by Barbara Schindler, Napoleon, for her Apple Pizza Pie. Winners in the other five main food categories

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Jenny Derringer/C-N Photo

Cheryl Buchhop’s Fiesta Shrimp Cocktail was a hit with the judges at the 2015 Recipe Challenge and won the grand prize. Her recipe makes liberal use of fresh vegetables and herbs. The event was sponsored by The Crescent-News.

received $50 for first place ½ cup Italian dressing and $25 for second place 1 can Rotel tomatoes and an assortment of cook2 tablespoons minced books. garlic 1⁄3 cup chopped cilantro The following is Buchhop’s winning recipe: Directions: Thaw and drain shrimp, rinsing if necessary.

Fiesta Shrimp Dice all fresh vegetables, Cocktail except cilantro. Drain for Serves: 6+ 1-2 minutes to remove Ingredients: 6 plum tomatoes, seeded excess liquid.

Whisk together lime 1 avocado juice, Italian dressing and 1 stalk celery 1 cucumber, peeled and tomato juice until blended.

Combine all ingredients, seeded mixing lightly. Chill. Add 1 medium red onion cilantro shortly before serv1 yellow pepper 1 diced jalapeño pepper, ing.

Optional: add cooked optional 1 pound frozen salad rotini for a shrimp-pasta salad. shrimp Juice of 1 lime ½ cup tomato juice

Recipe Challenge is success The emcee for the Recipe Challenge was Jamie Blank. He was assisted by hostess Georgia Kohart, who is an accomplished cook, cookbook author and published a food column in The Crescent-News before her retirement in October.

This year for the Recipe Challenge, there were contestants from Napoleon, Whitehouse, Defiance, Wauseon, Cecil, Ney, Sherwood, Cloverdale, Bryan, Hicksville, Continental, Liberty Center and Malinta.

There were nine new finalists in the competition this year who entered recipes in the challenge's various categories.

Advertiser index

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2015 RECIPE CHALLENGE

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

Abigail Stehulak’s salad using Brussels sprouts takes grand prize runner-up The grand prize runner up winner in the 2015 Recipe Challenge was Abigail Stehulak, of Defiance.

Her fresh take on combining Brussels sprouts with an apple, pecans, Craisins and other ingredients impressed the judges. Several comments from the other finalists who tasted her dish at the judging noted that the Brussels sprouts could not be tasted in her dish.

½ cup pecans, chopped 1 Granny Smith apple, peeled and cored and diced ½ cup Craisins 2/3 cup red wine vinegar 1/3 cup olive oil 1 tablespoon coarse stone ground mustard 3 tablespoons honey Salt and pepper to taste Directions: Whisk together red wine vinegar, oil, mustard, honey, and a pinch of salt and pepper in a small mixing bowl. Cover and place Brussels in fridge for at least 30 minSprouts Salad utes, overnight is even betServes: 6 ter.

Ingredients: Toss together Brussels 2 pounds Brussels sprouts, pecans, apple, and sprouts, thinly sliced

ABIGAIL STEHULAK Jenny Derringer/C-N Photo Craisins and a dash of salt in a serving bowl. Add This fresh and tasty Brussels Sprouts Salad won dressing and toss to coat grand-prize runner-up for Abigail Stehulak, a first-time Brussels sprout mixture. winner at the annual Recipe Challenge.

Appetizers and snacks The first-place winner in Appetizers and Snacks was Cora Scharf, of Cloverdale, for her Smoked Sausage and Bacon Stuffed Jalapenos.

This tasty dish would make an excellent tailgate recScharf ipe.

Winning second place in this category was Jill Hatcher, of Cecil, for

½ pound bacon, crumHomemade Pizza Pockets, a snack that children would bled Directions: enjoy and takes about 10 Presoak hickory chips at minutes to bake. least 1 hour. Line smoker racks with foil. Start the Smoked Sausage smoker. and Bacon Stuffed Halve the jalapenos and Jalapenos deseed. Set aside. Place Serves: 5 bacon in a skillet, cook and Ingredients: 1 pound Italian sausage drain off grease. Place sau8 ounce package cream sage in a skillet, cook and drain off grease. In a bowl, cheese, softened 1¼ cups shredded ched- mix the sausage, bacon, cream cheese, cheddar dar cheese cheese and green onion.

1 green onion, chopped 1 pound medium-large Spoon filling into jalapeno halves. jalapenos

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Smoked Sausage and Bacon Stuffed Jalapenos Arrange stuffed jalapenos Rolls on the smoker racks. Put in Pizza sauce (any kind) smoker for about an hour Pepperoni at 250°F. Cheese – provolone and May be baked in oven, cheddar without the smoke flavor, Onion powder at 425°F degrees for 25 minItalian seasoning utes, or until bubbly.

Olive oil ••• Directions: Unroll the crescent rolls.

Homemade Pizza Smear pizza sauce on rolls, Pockets top with pepperoni and Serves: 8 Ingredients: • APPETIZERS, Page 5 1 tube Pillsbury Crescent

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

2015 RECIPE CHALLENGE

APPETIZERS

throw into the oven with the dip for the last 7-8 minutes of cooking, or until crispy and golden brown.

After it’s removed from the oven, top dip with chopped green onions. Serve warm or cold.

Jerri Boyers, Defiance •••

From Page 4

provolone cheese.

Pull sides together and crease t h e m closed.

Drizzle olive oil Hatcher on top of rolls and sprinkle with Italian seasoning, cheddar cheese, and onion powder. Place on pizza pan and bake at 400°F for 10-12 minutes, or until golden brown.

•••

Sandwich Sushi Rolls

Homemade Pizza Pockets

Honey Nut Spread

Serves: 8 Ingredients: 2 tablespoons orange juice 1 tablespoon honey 8 ounces cream cheese, softened ½ cup chopped raisins ¼ cup chopped honey roasted peanuts Directions: Blend orange juice, honey and cream cheese. Stir in raisins and nuts. Chill at least one hour. Serve with crackers.

Sherry Shenkman, Malinta •••

Game Day Dip

Serves: 8+ Ingredients: 4 8-oz. cream cheese, softened 1 package dry ranch dressing mix ½ teaspoon onion powder

½ teaspoon garlic powder 1 small can sliced black olives, drained 1 small jar chopped pimentos, drained 1 small can chopped green chilies, undrained Directions: Mix all ingredients together in large bowl with wooden spoon, or use a stand mixer. Refrigerate until ready to serve. Serve with sturdy crackers Wheat Thins brand is best!!

Barb Jermeay, Ney •••

Crab Rangoon Dip

Serves: 6 Ingredients: 2 8-oz. bricks cream cheese ½ cup sour cream ½ cup mayonnaise 2 6-oz. cans crab meat,

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drained or 2 cups fresh crab meat ½ cup parmesan cheese 2 tablespoons powdered sugar 1 tablespoon lemon juice 1 tablespoon Worcestershire 4 green onions, chopped 2 packages large wonton wraps (optional - plain pita chips may be substituted here) Directions: Mix all ingredients, except green onions and wonton wraps, in a large mixing bowl. Place mixture in a baking dish and bake for 30 minutes at 350°F. Serve with plain pita chips, or cut wonton wraps into quarters, spray both sides with cooking spray, place on cookie sheet and

GIVE THE GIFT OF GREAT FOOD.

Our blogger, Sara, shares her favorite recipes & tips with you every week!

•••

Microwave Caramel Popcorn

Serves: 5 Ingredients: 2 bags butter flavor microwave popcorn 1 cup brown sugar ¼ cup light Karo syrup 1 stick margarine 1 teaspoon baking soda Directions: Prepare microwave popcorn per package directions. Place into a large microwave safe bowl. (I use Tupperware’s Thatsa Bowl.) Set aside.

Place margarine, brown sugar and Karo syrup in a glass bowl. (Pampered Chef small batter bowl is perfect.)

Microwave on high for 2 minutes. Stir well. Repeat and microwave on high for 2 minutes. Add 1 teaspoon baking soda and mix well.

It will foam. Pour over popped popcorn and mix well.

Place into microwave for one minute on high.

Stir very well. Repeat. Stir well, trying not to sneak too many sample bites.

Continue to stir until the caramel corn has cooled completely or it will form one great big Thatsa Bowl shaped popcorn ball. May pour onto a large cookie sheet to allow to cool quickly.

For a toffee flavored popcorn, substitute butter for margarine.

• APPETIZERS, Page 6

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Serves: 4 Ingredients: 4 slices whole wheat bread ½ cup whipped cream cheese (may use variations of the flavored cream cheese) ¼ cup carrots (cut into sticks) ¼ cup bell pepper (cut into sticks) ¼ cup cucumber (cut into sticks) ½ avocado (cut into sticks) Directions: Cut crust edges off bread slices and roll bread flat using a rolling pin. Divide the cream cheese evenly between the bread slices and spread. Lay some of the vegetable sticks at the bottom of each slice.

Starting at the bottom, roll the slices of bread and place the seam side down.

Gently slice each into 4 pieces.

Notes: Any combination of fresh veggies may be substituted. Finely shredded chicken may also be used in combination with the veggies.

Joanne Haver, Wauseon

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2015 RECIPE CHALLENGE

APPETIZERS From Page 5

Enjoy!

Kim Askins, Defiance •••

Trail Mix

Ingredients: 1 cup water ¼ cup granulated sugar 1½ cups whole almonds 2 tablespoons granulated sugar 1 tablespoon unsweetened cocoa ¼ cup Reese’s Pieces ½ cup Reese’s Mini Peanut Butter Cups ½ cup Toll House Premier White Morsels ¼ cup cocktail peanuts Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper.

Cocoa Almonds: Combine 1 cup water and ¼ cup granulated sugar in a bowl. Add 1½ cups almonds and soak for 10 minutes. In a small bowl, mix together 2 tablespoons sugar and cocoa. Remove almonds from sugar water with a slotted spoon and add to cocoa mixture. Mix until almonds are well coated. Place almonds on parchment paper and bake 10 minutes. Remove from oven and cool.

Meanwhile, mix together remaining ingredients.

Add cooled almonds.

Repeat recipe as often as you like!

Mary Lou Vance, Sherwood •••

Glazed Pineapple & Sausage Bites Serves: 8+ Ingredients:

1 14-oz. kielbasa sausage 16 ounces pineapple chunks, juice reserved 3 tablespoons teriyaki marinade 1 tablespoons chili garlic sauce 1 teaspoon maple syrup 1 tablespoon pineapple juice ¼ cup brown sugar, packed Directions: Preheat oven to 425°F. Cut the kielbasa into halfinch sections. Skewer the pineapple and sausage together with round toothpicks. Place the appetizers in a shallow baking dish and then set aside.

In a small bowl, combine the remaining ingredients to make the glaze. Drizzle the sauce over the kielbasa bites using a turkey baster.

Bake 15-20 minutes. Serve warm. Any extra sauce can be poured into a small bowl for dipping.

Pat Hire, Defiance •••

Blue Cheese Tartlets

Serves: 6 (3 tartlets each) Ingredients: 1 8-oz. sheet frozen puff pastry 3 ounces fresh spinach, trimmed 1 egg 2/3 cup sour cream ¾ cup freshly grated parmesan cheese ¼ teaspoon freshly grated nutmeg Salt and pepper to taste 3 ounces blue cheese or Roquefort, crumbled 5 bacon slices, cooked and crumbled, reserve grease ¼ cup chopped onion

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

Judging underway

Jenny Derringer/C-N Photo

The three judges at the 2015 Recipe Challenge were hard at work that evening tasting the many dishes and deciding on the best recipes. The judges were Lee Ann Mendoza (left), of Oakwood; Barbara Hanawalt (center),

the 2014 Recipe Challenge grand prize winner; and Bridget Conner Oberlin, a professional pastry chef. The grand prize winner was Cheryl Buchhop for her Fiesta Shrimp Cocktail.

Drain and squeeze spinach with hands to extract water.

Break egg into a medium bowl; add sour cream, parmesan, nutmeg, salt and pepper.

Beat well with a fork until blended. Coarsely chop spinach and add to bowl along with bacon and onion. Stir well.

On a lightly floured surface, roll dough as thinly as possible. Sprinkle blue cheese evenly over dough.

With a 1¼-inch cookie cut-

ter, cut 18 dough rounds.

If necessary, take dough scraps and re-roll to cut more rounds. Line mini muffin pans with dough rounds. Fill each lined muffin cup with egg/spinach/bacon mixture. Scatter a few pine nuts on top of each.

Place tartlets in oven and bake about 15 minutes, until filling sets and crust is golden.

Serve warm or room temperature.

Sue Shea, Whitehouse

2 quarts chicken or vegCreamy Cabbage Dunbar of Defiance for etable broth her delectable White Bean and Kielbasa Soup 3 tablespoons flour Spinach Soup.

Serves: 12 1 cup heavy cream Her soup even makes Ingredients: 2 cups milk vegetables tasty.

1 stick + ½ stick butter 1 teaspoon salt Michael Weaver of 2 medium sweet onions ½ teaspoon pepper Napoleon was the third 1 medium head green 1 bay leaf finalist in this category with cabbage (about 3 pounds) ¼ teaspoon dried thyme his Ohio Apple Chili — a 5 green onions 1 can white cannelloni recipe that chili lovers will 4 medium carrots beans, drained and rinsed want to definitely try.

10 small red potatoes

(optional) ¾ cup grated parmesan cheese 14 ounces kielbasa, sliced in ¼ inch rounds (may substitute ham) Directions: Chop onions and cabbage.

Melt 1 stick of butter in a large soup pot over medi-

2 tablespoons pine nuts or slivered almonds Directions: Defrost puff pastry as package directs.

In a frying pan, sauté onion in reserved bacon grease until tender. Drain on paper towels.

Preheat oven to 425°F. Bring large saucepan filled with water to a boil.

Place spinach in boiling water and cook for 30 seconds. Immediately drain in colander and rinse with cold water to stop cooking.

Soup, stews and chilis Joanne Haver, of Wauseon took first place in the Soups, Stews and Chili category with her hearty Creamy Cabbage and Kielbasa Soup.

This delicious soup was created just for crisp fall weather.

Grabbing second place in this category was Deb

• SOUPS, Page 7

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

2015 RECIPE CHALLENGE

7

SOUPS

From Page A6

um heat. Add onions and cook until soft, add cabbage and sauté 10 more minutes, stirring occasionally. While onions and cabbage Haver are cooking, chop green onions, carrots and potatoes into bite size pieces. Add vegetables to pot; sauté until tender, about 10 more minutes. Add broth and 4 cups boiling water to soup pot.

Bring to boiling; reduce heat and simmer 30 minutes.

Melt 1⁄2 stick butter in saucepan over medium heat. Add flour and mix well. Add cream and milk, stir until thickened and bubbly. Add seasonings to cream mixture, stir well.

Add cream mixture to soup pot, stir. Add beans, parmesan cheese and kielbasa. Heat to almost a boil, reduce heat, simmer gently for a few minutes, stirring occasionally, and serve.

Joanne Haver, Wauseon •••

White Bean Spinach Soup

Serves: 6 Ingredients: 2 tablespoons extra-virgin olive oil

Creamy Cabbage and Kielbasa Soup 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 2 cloves garlic, minced 1 teaspoon dried rosemary 1 teaspoon dried thyme 2 bay leaves 3 cans Great Northern beans, drained 10-14 oz. fresh spinach, chopped 2 teaspoons lemon juice 1 teaspoon pure maple syrup ¼ teaspoon red pepper flakes 6 cups water – may use chicken broth for all or part of the water Salt and pepper Grated or shredded parmesan cheese, optional.

Directions: Heat oil in Dutch oven; add onion, carrots, celery

White Bean Spinach Soup

and garlic. Sauté 4 minutes, then add dried seasonings.

Add 5 to 6 cups water, stir and simmer 30 Dunbar minutes.

Add beans, spinach, lemon juice, maple syrup and red pepper flakes. Add more water if needed. Add salt and pepper to taste.

Simmer soup 10–15 minutes. Discard bay leaves.

Ladle soup into bowls and sprinkle with parmesan cheese, if desired.

Deb Dunbar, Defiance •••

Ohio Apple Chili

Serves: 8+ Ingredients: 2 tablespoons olive oil 2 garlic cloves, minced 1 cup finely chopped onion ½ cup finely chopped green bell pepper ½ finely chopped red bell pepper ½ cup finely chopped carrots 1 cup frozen corn kernels 1 teaspoon ground cumin ½ teaspoon ground coriander 2 tablespoons chili powder 2 teaspoons salt 1 28-oz. can diced tomatoes 1 15-oz.can tomato puree

Ohio Apple Chili 1 15-oz. can kidney beans, drained 1 15-oz. can black beans, drained 1 15-oz. can red beans, drained 2½ cups water ½ cup dry bulgur wheat 3 Jonathon or McIntosh apples, chopped 1 cup unsweetened applesauce ¼ cup fresh cilantro for garnish Sour cream for garnish

Directions: Add oil to a large pot.

Sauté the vegetables and spices in the oil over medium to mediumlow heat for 10 minutes, or Weaver until ten• SOUPS, Page 8

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 8

2015 RECIPE CHALLENGE

Salads, sides and breads

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

Winning first place in the Salads, Sides and Breads was Vickie Sprow, of Bryan, for her Blueberry Coffee Cake.

This lucious coffee cake would improve any cup of coffee or tea.

Coming in second was Barb Jermeay, of Ney, whose Three-Cheese Baked Mac was a great improvement over the American classic macaroni and cheese.

berries Crumb Topping: ½ cup sugar 1⁄3 cup flour ¼ cup butter, Sprow softened Glaze: ½ cup powdered sugar ¼ teaspoon vanilla 1½-2 teaspoons hot water Directions: Preheat oven to 375°F. Blueberry Grease a 9x9-inch square Coffee Cake pan.

Serves: 9 Blend flour, sugar, baking Ingredients: powder, salt, butter, milk 2 cups flour Blueberry Coffee Cake and egg; beat 30 seconds. ½ cup sugar 2½ teaspoons baking Carefully stir in blueberries.

Spread batter in pan and with glaze. powder 1 pound penne pasta, sprinkle with crumb top½ teaspoon salt Vickie Sprow, Bryan cooked al dente per direcping. ¼ cup butter, softened ••• tions on box Bake for 45–50 minutes, ¾ cup milk 5 tablespoons flour Three Cheese or until toothpick comes out 1 egg 1 tablespoon dried onion Baked Mac 2 cups fresh or thawed clean. flakes Serves: 8+ While still warm, drizzle and drained frozen blue5 tablespoons unsalted Ingredients:

SOUPS From Page 7

der. Add a few tablespoons of water if vegetables stick to pot. Add apples, applesauce and remaining ingredients up to cilantro and sour cream.

Cook, covered, in crock pot on low heat for 5-6 hours. Serve with sour cream and cilantro sprinkled on top.

Michael Weaver, Napoleon •••

Crock Pot Stew

Serves: 8+ Ingredients: 7 medium potatoes, peeled and cubed 1 pound carrots, cleaned and sliced to ¼ -inch 1 cup frozen corn 1 cup frozen peas 1 family-size can Campbell’s Tomato Soup concentrate About 1 pound cut up or shredded leftover beef About 1 cup leftover broth or gravy Directions:

Mix all ingredients in a large crock pot. Cook on high for about 5 hours, or low for 8-10 hours. Serve over biscuits or toast. You can also add other vegetables if you like — there’s plenty of “broth/gravy” with the stew, and you can always add a little water if you need more.

Barb Jermeay, Ney •••

Tortellini Soup

Serves: 8–12 Ingredients: 8 cups chicken broth 1 14-oz. diced tomatoes 1 cup diced or shredded cooked chicken ½ cup diced celery ½ cup diced onion 2 tablespoons minced garlic ½ cup diced green pepper ½ cup frozen peas 16-20 ounces frozen cheese tortellini ½ teaspoon salt Shredded parmesan cheese Directions: Bring first 8 ingredients

to a rolling boil and cook for 5 minutes. Add peas and tortellini. Bring back to a boil and cook at a gentle boil for about 7 minutes, until tortellini is done.

Add salt and pepper to taste. Garnish with shredded parmesan cheese.

Cheryl Buchhop, Defiance •••

Mom’s Chili Modified

Serves: 8+ Ingredients: 1 pound browned ground beef ½ cup chopped onion (any kind) ½ cup chopped celery, optional 32-oz. tomato juice 1 large can pork and beans 1 small can kidney beans 1 small can chili beans ¼ cup sugar 3 tablespoons chili powder 1½ teaspoons salt 1 teaspoon pepper 2 cloves ground garlic Directions: Brown beef with onion,

celery, salt and pepper.

Drain grease. Add rest of ingredients. Stir and bring to a slight boil. Serve in bowl topped with a dollop of sour cream and shredded cheddar cheese, include oyster crackers as a side. Yum! Even tastier the second day!

Jill Hatcher, Cecil •••

Orzo Lemon Chicken Stew

Serves: 8+ Ingredients: 1 pound skinless, boneless chicken thighs, cut into 1-inch chunks 5 tablespoons vegetable oil ½ cup flour 4-5 carrots, sliced 3 ribs celery, chopped 1 medium onion, diced 1 leek, thinly sliced 2 cloves garlic, minced 5 cups chicken stock 1 cup water 3 tablespoons lemon juice 1 cup orzo pasta 2 tablespoons fresh tarragon, chopped

butter ½ teaspoon salt 2 teaspoons mustard powder Pinch of cayenne pepper 8 ounces (2 cups) s h r e d ded Swiss cheese 4 ounces (1 cup) Jermeay shredded Gouda cheese 8 ounces (2 cups) shredded sharp cheddar cheese 2 cups 2% milk Directions: Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray.

Cook penne as directed.

Meanwhile, melt butter in saucepan over medium heat. Sprinkle flour over • SIDES, Page 9

Kosher salt and pepper Directions: In stockpot, heat 4 tablespoons of oil over medium-high heat. Add flour to a small shallow bowl and season with 1 teaspoon of kosher salt and pepper.

Dredge chicken in flour mixture, shaking off the extra. Place chicken in pot and brown. Remove from pot and set aside Add remaining tablespoon of oil, carrots, celery and onion to stockpot.

Cook for 3 minutes over medium heat. Add the leek and garlic and cook an additional 2 minutes.

Add the stock and water and bring to a boil.

Cover and simmer over low heat, stirring occasionally, for approximately 20 minutes.

Add the orzo and chicken to pot, cover and simmer 10 minutes or until orzo is tender.

Stir in lemon juice, season with salt and pepper, and sprinkle with tarragon.

Pat Hire, Defiance

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

SIDES

From Page 8

and cook, whisking about 1 minute. Whisk in milk, onion flakes, mustard powder, salt and cayenne. Bring to a simmer until mix starts to thicken. Remove from heat and stir in cheeses until melted. Add pasta and put in prepared dish.

Bake 20-30 minutes.

Barb Jermeay, Ney •••

Shrimp, Orange, Apple, and Olive Salad with Sherry Vinaigrette

Serves: 8-10 Ingredients: 3 tablespoons sherry wine vinegar or red wine vinegar 1 clove garlic, pressed 2 teaspoons sugar 1 teaspoon grated orange rind 1⁄3 cup olive oil 1 pound cooked medium-sized shrimp 2 navel oranges 2 apples 1 cup sliced stuffed green olives 5 cups torn bib lettuce 5 cups leaf lettuce 3 green onions, sliced 1½ cups cherry tomatoes, halved Directions: Combine first four ingredients in a large bowl; gradually add olive oil, beating with a wire whisk.

Set aside. Rinse shrimp, set aside. Peel oranges and cut into ½-inch round slices,

then cut slices into quarters. Peel and core apples, slice and dice. Add oranges, apples, shrimp and olives to dressing mixture.

To serve, toss lettuce, green onions and cherry tomatoes with shrimp mixture.

Barbara Schindler, Napoleon •••

2015 RECIPE CHALLENGE

9

Tasty samples

Gluten Free Flat Rounds

Serves: 12 rounds Ingredients: 1 cup Gluten Free Bisquick ½ cup cornmeal ¼ cup vegetable oil 1 teaspoon parsley flakes 1 cup cheddar cheese ½ cup cold water Directions: Preheat oven to 425°F. Coat an AirBake cookie sheet with Pam. Mix together with fork: baking mix, corn meal, parsley flakes, cheese and oil. Add water. Stir with fork and form into a moist ball. Place dough on large piece of wax paper and pat with hands to approximately 1-inch thick. Cut with a biscuit cutter and place on prepared sheet.

Flatten to 4-inch rounds; spray with Pam. Bake 8-10 minutes, until golden, not brown. Serve with thinly sliced lunchmeat to make 6 sandwiches.

May be reheated in microwave for 30 seconds.

•

SIDES, PAGE A10

Three Cheese Baked Mac

Jenny Derringer/C-N Photo

Recipe Challenge emcee Jamie Blank tries some of the tasty treats during this year's judging. With all the

delicious recipes submitted for this year's contest, it was difficult to pick a favorite.

 10

2015 RECIPE CHALLENGE

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

Entrees Winners in the Entrees category were Pat Hire, of Defiance, with the scrumptious Artichoke Dip Stuffed Chicken Breasts, which took first place.

The second-place winner was the spicy and yummy recipe, Buffalo Chicken Macaroni and Cheese created by Sue Shea of Whitehouse.

choke dip 1 can prepared artichoke hearts, packed in water, drained 1 pint c h e r r y tomatoes, halved 3 tables p o o n s Hire olive oil 2 tablespoons all-purArtichoke Dip Stuffed pose flour Chicken Breast 2-3 large cloves of garlic, Serves: 4 minced fine Ingredients: ½ cup grated parmesan 4 boneless, skinless cheese chicken breast 2 cups grated mozzarella Prepared spinach arti-

SIDES

From Page 9

Note: this recipe also may be used to wrap around 8 wieners and baked for 15 minutes.

Ann Clevenger, Defiance •••

Penne Pasta Medley

Serves: 8+ Ingredients: 1 box penne pasta, cooked and drained 1 cup chopped tomatoes 1 cup chopped cucumbers ½ cup chopped olives (any kind) ½ cup shredded parmesan cheese ¼ pound chopped salami ¼ pound chopped pepperoni 1 cup baby spinach leaves 1 bottle Italian salad dressing 1 box croutons (I like pumpernickel) Directions: In large bowl combine all ingredients. Toss together.

Drizzle desired amount of salad dressing. Top with croutons.

Jill Hatcher, Cecil

••• Mexican Rice & Beans

Serves 6-8

Ingredients: 1 15-oz. can black beans, drained and rinsed 1 10-oz. package frozen whole kernel corn 1 cup raw long-grain brown rice 1 16-oz. jar thick and chunky mild or medium salsa 1 bell pepper, cut into chunks 1 small onion, chopped 1½ cups V8 or tomato juice ½ teaspoon cumin ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon black pepper 1 cup shredded cheddar or Mexican blend cheese Directions: Coat interior of slow cooker with cooking spray.

Combine all ingredients, except cheese, in slow cooker. Cover, and cook on high for 2-3 hours, until rice is tender, stirring only occasionally.

Scatter cheese over rice and beans.

Let stand, uncovered, until cheese melts.

Notes: 1 pound browned ground beef, sausage or turkey may be added to make it a complete meal.

Serve along with crusty bread or warm tortillas.

Joanne Haver, Wauseon

•••

cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon dried basil Handful of fresh basil, cut into small ribbons Directions: Preheat oven to 350°F. Use a sharp knife and create a pocket into each chicken breast. Stuff each with a large spoon of artichoke spinach dip. Secure the chicken breast closed with two or three toothpicks.

Place in 13x9-inch greased casserole dish. Season each • ENTREES, Page 11

Tortellini Tomato Salad

Serves: 6 Ingredients: Salad: 1 10-oz. bag frozen tortellini 4 cups baby spinach 1 cup shredded mozzarella cheese 2 tomatoes, chopped Dressing: ¼ cup white wine vinegar 1 teaspoon Italian dried seasoning ¼ teaspoon garlic powder ¼ teaspoon minced garlic 1⁄8 teaspoon red pepper flakes 3 tablespoons grated parmesan cheese 3 tablespoons real mayonnaise 1 teaspoon white wine ½ cup extra virgin olive oil Pinch of salt Black pepper, to taste Directions: Dressing: Add ingredients, except oil, to food processor. Once blended, slowly add the olive oil.

Salad: Cook tortellini according to package directions.

Refrigerate until cold.

When tortellini is chilled, mix tortellini, baby spinach, mozzarella cheese,

Artichoke Dip Stuffed Chicken Breast

dressing and chopped tomatoes in a large bowl.

Pat Hire, Defiance

••• Apple Romaine Cashew Craisin Salad with Poppy Seed Dressing

Serves: 6 Ingredients: 1 head of romaine lettuce ½ pound raw cashews 5 ounces Craisins 6 ounces Swiss cheese 2 Granny Smith apples 2 teaspoons lemon juice Poppy Seed Dressing: ½ cup sugar ½ cup lemon juice 2⁄3 cup olive oil 1 tablespoon poppy seeds 1 teaspoon Dijon mustard Directions: Spread cashews in a baking pan and toast in oven at 250°F for 30 minutes. Set aside to cool.

Rinse and dry the romaine lettuce. Cut or tear the lettuce.

Cut the Swiss cheese in small square or rectangular pieces.

Cut the apples into strips or cubes. Place in a bowl.

Sprinkle lemon juice over the apple pieces. Mix well with a spoon.

Place lettuce, cashews, Craisins, cheese, and apple pieces in a serving bowl.

Gently mix.

Poppy Seed Dressing: In a bowl, combine all poppy seed salad dressing ingredients and mix. Add dressing to salad when serving.

Renee Weaver, Napoleon

••• Rainbow Salad

Serves: 12 Ingredients: Dressing: 1 cup low-fat plain yogurt ½ cup mayonnaise 1 packet ranch dressing mix Fresh chives, chopped Salad: 1 head lettuce, chopped 1 package frozen corn 1 package frozen peas 2 tomatoes, chopped Cooked chicken breast, cut into pieces Cheddar cheese Directions: Dressing: Combine yogurt, mayonnaise, ranch dressing mix and fresh chives. Set aside.

Salad: In a glass container layer in the following order: lettuce, corn, tomatoes, chicken pieces, peas, lettuce and cheddar cheese. Chill, adding dressing before serving.

Enjoy! It’s pretty, too!

Sheila Baker, Hicksville • SIDES, Page 11

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

2015 RECIPE CHALLENGE

 11

ENTREES From Page 10

breast with half of the salt, pepper and garlic powder.

In a medium-size bowl, combine the artichoke hearts and tomatoes.

Sprinkle flour over the artichoke hearts and tomatoes.

Toss in the minced garlic.

Add rest of the salt, pepper, garlic powder, dried basil and olive oil.

Top chicken breasts with the tomato and artichoke heart mixture. Bake until chicken reaches an internal temperature of 155°F. Remove from oven and top with the cheeses. Return dish to oven and bake until internal temperature reaches 165°F. Top with fresh basil ribbons.

Pat Hire, Defiance •••

Buffalo Chicken Macaroni and Cheese

Serves: 7 Ingredients: 7 tablespoons butter, plus more for dish 1 pound elbow macaroni 1 small onion, finely chopped 2 ribs celery, finely chopped 3 cups shredded rotisserie chicken 2 cloves garlic, minced ¾ cup hot sauce, such as Frank’s 2 tablespoons flour 2 teaspoons dry mustard 2½ cups half & half (may use fat-free)

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From Page A10

••• Southwest Pasta Salad

Serves: 8+ Ingredients: 2 cups uncooked spiral pasta 1 cup chopped seeded Roma tomatoes 4 green onions with tops, thinly sliced ½ cup chopped red bell pepper ¼ cup chopped fresh cilantro 1 15-oz. can pinto beans,

Buffalo Chicken Macaroni and Cheese 8 ounces (about 2 cups) Monterey jack cheese 1 cup panko (Japanese style) breadcrumbs ½ cup crumbled blue cheese 1 pound sharp cheddar cheese, cut into small cubes Directions: Preheat oven to 375°F. Butter a 13x9-inch baking dish.

Bring a large pot of salted water to a boil; add macaroni and cook about 7 minutes. Drain. Meanwhile, in a large, nonstick skillet over medium heat, melt 3 tablespoons butter. Add onion and celery; cook until soft. Stir in chicken and garlic; cook 2 minutes, then add ½ cup of hot sauce and simmer until slightly thickened, about 1 minute.

Melt 2 tablespoons butter in saucepan over medium heat. With a wooden spoon, stir in flour and mustard until smooth.

rinsed and drained 1 14-15-oz. can corn with red & green peppers (drained) ½ cup frozen edamame beans ½ cup sliced black olives ¾ cup shredded cheddar cheese ½ cup thick and chunky salsa ¼ cup olive oil and vinegar dressing 1 tablespoon fresh lime juice 1 teaspoon sugar (can use sugar substitute) Directions: Cook pasta as directed on

Whisk in half & half, then add remaining ¼ cup hot sauce. Stir until thick, about 2 minutes. Whisk in cheddar and Monterey jack cheese, followed by sour cream, until smooth.

Spread half of cooked macaroni in baking dish, then top with chicken mixture and remaining macaroni. Pour cheese sauce e v e n l y over top.

P u t remaining 2 tablespoons butter in medium m i c r o wave-safe Shea bowl and microwave until melted. Stir in panko crumbs and blue cheese.

Sprinkle over macaroni and bake 45–55 minutes, until bubbly and golden brown. Let rest for 10 minutes before serving.

Sue Shea, Whitehouse

package, adding edamame to the pot the last 4 minutes of cook time.

Drain pasta and edamame and rinse with cold water.

In large bowl, combine pasta, edamame and all ingredients through cheese. In small bowl whisk together salsa, dressing, lime juice and sugar.

Pour over salad and toss lightly.

Cover and refrigerate for 1 hour to allow flavors to blend.

Sue Shea, Whitehouse

Smoked Turkey Ruben Casserole •••

cheese ¼ cup mayonnaise ¼ cup Thousand Island salad dressing 3 slices rye bread 2 tablespoons unsalted butter Directions: Spray 8- or 9-inch square baking dish with cooking

Smoked Turkey Reuben Casserole

Serves: 4 Ingredients: 10 ounces sliced smoked white turkey breast (Corned beef may be used for those who prefer the classic Reuben.)

16 ounces sauerkraut 2 cups shredded Swiss

• ENTREES, Page 12

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 12

2015 RECIPE CHALLENGE

ENTREES From Page 11

spray and set aside. Tear the three slices of rye bread into small pieces. Rinse the sauerkraut in colander and let it drain to remove excess liquid. Cut the turkey slices down and across to make small squares.

Melt butter and pour over the bread, stirring to coat all the pieces.

Take 2⁄3 of the bread and layer evenly on the bottom of the bakVerhoff ing dish.

Layer the turkey over the bread. Mix mayonnaise and dressing together and spread over meat. Layer sauerkraut next, followed by Swiss cheese. Sprinkle remaining bread pieces evenly over the top.

Bake at 350°F for 40 to 45 minutes.

Janet Verhoff, Continental

••• Chicken Asparagus Lasagna

Serves: 6-10 Ingredients: 1 package frozen cheese ravioli 1 pound fresh asparagus 4 cups Alfredo sauce 1 cup cooked chicken, diced or shredded 1 can sliced black olives, drained 1 cup chopped fresh mushrooms 1 tablespoon minced garlic ½ cup chopped onion 1 can sliced water chestnuts ½ cup shredded parmesan cheese 1 8-oz. package Italian blend cheese ½ teaspoon black pepper Directions: Preheat oven to 350°F. Light grease a 13x9-inch baking pan.

Cut asparagus into 1-inch pieces. Sauté asparagus, mushrooms and onions for 5 minutes. Add olives, garlic, water chestnuts

and black pepper. Remove from heat. Add chicken and 3 cups of Alfredo sauce.

Pour 1 cup of Alfredo sauce in bottom of prepared pan. Add half the ravioli. Follow with layer consisting of half the chicken mixture. Place half the cheeses on top. Repeat, ending with cheese.

Cover. Bake for 45-60 minutes.

Note: asparagus may be replaced with spinach.

Cheryl Buchhop, Defiance

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

Mystery prize winner

••• Easy Eggs Benedict – Healthy Breakfast Entrées

Serves: 2 Ingredients: 2 whole grain, high fiber English muffins 4 eggs 1 tablespoon butter or margarine (for muffins) 8 slices precooked Godshall’s Turkey Bacon, halved Fresh parsley, chopped Salt and pepper to taste Hollandaise Sauce: ¼ cup mayonnaise 1-2 teaspoons lemon juice 2 teaspoons Dijon or spicy brown mustard, or to taste Directions: Toast English muffins and butter lightly.

Mix mayonnaise, lemon juice and mustard in a bowl and set aside.

Microwave bacon according to package directions and set aside.

Pan fry 4 eggs, lightly salting and peppering.

Add 2 teaspoons water to skillet, turn off heat, cover and cook until mediumhard. Place buttered muffins on plates, top with bacon slices and cooked eggs, followed by a dollop of the Hollandaise sauce.

Garnish with parsley.

Note: I serve this with fresh tomato slices on the side, drizzled with a little extra-virgin olive oil, salt, pepper and a little fresh parsley or basil.

Deb Dunbar, Defiance

••• Cheesy Tater Tot Casserole

Serves: 6

Jenny Derringer/C-N Photo

Pat Hire (left) is shown receiving the mystery prize award at the 2015 Recipe Challenge held Oct. 13 at Trinity United Methodist Church in Defiance. Giving her the prize was hostess and former C-N columnist

Ingredients: 1 large bag frozen tater tots 1 family size can cream of mushroom soup 1 pound ground sausage 1 egg 3 cups shredded cheddar cheese Instructions: Follow the instructions on the bag of tater tots for cooking them in the oven.

While the tots cook, brown and crumble ground sausage in a skillet and drain.

In a large bowl, mash up the tater tots and stir in cream of mushroom soup, sausage, egg, and 2 cups cheddar cheese.

Firmly press the mixture into a 13x9-inch baking dish, sprinkle remaining cheese over top.

Bake uncovered at 350°F for 30 minutes, or until bubbly and cheese is turning lightly golden brown.

Let stand for about 10 minutes before serving.

Jessica Hagerman, Defiance

••• Tuna and Rice Casserole

Serves: 8 Ingredients: 2 cans tuna (any kind)

Georgia Kohart. Jamie Blank served as the event’s emcee. Finalists in the Recipe Challenge could enter the drawing for the mystery prize. Hire also won first prize in the Entrees category for her recipe.

drained 2 cups cooked rice 2 tablespoons fresh lime juice (optional) ¼ cup parsley 1 can condensed cheese soup (I use Campbell’s) ½ cup milk 2 tablespoons melted butter 1 cup Cheez-It Crackers, crushed (any flavor) Directions: Drain tuna. Mix soup with milk and stir. Mix crackers with butter. In a greased casserole dish (any size, round or rectangle) layer rice, sprinkle with lime juice, then soup mixture, tuna, parsley, and cracker mixture. Bake at 375°F for 15 minutes until bubbly. Easy, delicious, filling, and healthy.

Jill Hatcher, Cecil

••• Chicken and Wild Rice Casserole

Serves 10-12 Ingredients: 16 ounces sliced fresh mushrooms or 2 4.5 oz. cans sliced mushrooms, drained (reserve juice) 2 sticks butter 1 small onion, chopped ½ cup flour 3 cups chicken broth

3 cups half & half 4 boneless skinless chicken breast halves, cooked and diced 2 6-oz. boxes long-grain and wild rice mix, cooked 1 cup slivered almonds, toasted and coarsely chopped ½ cup sliced pimento 1 teaspoon salt ½ teaspoon pepper Directions: Preheat oven to 350°F. Grease a 13x9-inch pan.

If using fresh mushrooms, sauté in a large skillet with 1 tablespoon butter until tender. Drain and reserve the juice.

In a large skillet, sauté the onion in the remaining butter until tender. Stir in the flour, cooking for 2-3 minutes. Combine the mushroom juice with enough broth to make about 3 cups of liquid. Slowly stir the juice-broth mixture into the onion mixture. Stir in the half & half. Cook until mixture is thickened.

Add the sautéed or canned mushrooms, chicken, rice, toasted almonds, pimento, salt and pepper. Pour into the prepared casserole • ENTREES, Page 13

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

ENTREES From Page 12

dish. Bake, uncovered for 30-45 minutes, until most of the liquid is absorbed.

Note: substitute whole milk for the half & half for a lighter version Joanne Haver, Wauseon

••• Mom’s Meatballs Baked in Mushroom Soup

Serves: 4 Ingredients: 1 pound ground chuck 1-2 cups quick oats 1 egg Onion, freshly minced, or dry, optional and to taste Salt, pepper, and garlic powder to taste 3 cans Campbell’s Cream of Mushroom Soup 12 ounces milk, optional Directions: Preheat oven to 350°F. In a medium bowl, combine ground chuck, quick oats, egg, onion and seasonings, being careful not to over-mix. Form into 1to 2-inch meatballs. Place onto a baking sheet. Place baking sheet into oven, turning the meatballs every few minutes to get them evenly browned.

This step can be done in advance and in bulk amounts. Then the meatballs may be refrigerated or frozen for quick meal prep later. Meanwhile, place the three cans of mushroom soup into an oven safe dish or crock pot. Add milk if desired - I prefer the texture and flavor of the recipe without the milk.

When the meatballs have Needs been browned on all Baking sides, but not necessarily cooked through, remove them and place onto paper towels to absorb excess grease. Some cooks choose not to drain the grease. Add meatballs to the soup and stir, just enough to cover the meatballs.

Bake for 1 hour, or place into crock pot and cook on high for 2-4 hours.

Fantastic side dishes

include mashed potatoes — using the now baked mushroom soup as gravy, green beans, and of course, fresh baked bread or rolls. Enjoy!

Kim Askins, Defiance

••• More Loaded Mashed Potatoes

Serves: 10 Ingredients: 5 pounds russet potatoes 10 slices bacon 8 ounces cream cheese, room temperature ½ cup unsalted butter 1 cup sour cream ¼ cup chives, minced 2½ cups grated cheddar cheese 2 teaspoons kosher salt ½ teaspoon pepper Directions: Preheat oven to 350°F. Peel potatoes and cut into 1-inch chunks. Place in a large saucepan and cover with water. Bring to boil; reduce to simmer and cook until they are tender and easily pierced with a paring knife.

Drain, return to pan and set aside.

Meanwhile, heat a large skillet over medium heat and add bacon, cooking until crisp. Drain grease, cool and crumble.

Using a fork, mash potatoes in pan until fluffy.

Add cream cheese, butter and sour cream, stirring until smooth. Add chives, 2 cups cheese, ½ the bacon, salt and pepper. Mix well. Transfer to a 3-quart baking dish.

Bake 30 minutes, until top is slightly brown. Remove and top with remaining bacon.

Shelia Baker, Hicksville

2015 RECIPE CHALLENGE

 13

Apple Fest challenge The Apple Fest Challenge was the special category in The Crescent-News 2015 Recipe Challenge.

This was a neat category to work with since door prizes and even table decorations had a definite apple influence.

Contestants could win in this special category and also in another category, as Angela Ballard and Sue Shea did.

Ballard, of Ballard Defiance, won first place in the Apple Fest Challenge with OMG Fresh Apple Cinnamon Scones and first place in the Desserts category for Sticky Crockpot Pumpkin Caramel Cake.

Sue Shea, of Whitehouse, won second place in the Apple Fest Challenge with Apple Cider Mini Bundts with Maple Glaze and second place in the Entrees for Buffalo Chicken Macaroni and Cheese.

Taking third place in the Apple Fest Challenge was Barbara Schindler, of Napoleon, for Apple Pizza Pie.

OMG Fresh Apple Cinnamon Scones

Serves: 8+ Ingredients: 2 ¾ cups all-purpose flour 1⁄3 cup sugar ¾ teaspoon salt 1 tablespoon baking powder

OMG Fresh Apple Cinnamon Scones vanilla and applesauce together and add to the other mixture, stirring until moistened.

Put dough on floured surface, divide in two pieces.

Pat each into about a fiveinch circle about ¾-inch thick.

Mix together coarse sugar and 1⁄2 teaspoon cinnamon.

Brush each circle with milk and sprinkle sugar mix over them. Slice each circle into six wedges.

Before baking, place in freezer about 30 minutes.

Take out and bake for 18-22 minutes at 425°F. Best served warm with coffee,

1 teaspoon cinnamon ½ cup (8 tablespoons) cold butter ¾ cup chopped fresh apple, cut into ½-inch pieces ¾ cup Hershey’s cinnamon chips 2 eggs 1 teaspoon vanilla ½ cup unsweetened applesauce Topping: 3 tablespoons coarse sugar ½ teaspoon cinnamon Directions: Whisk together first dry ingredients together; cut butter into pats and work into flour mix until crumbly. Stir in apple and cinnamon chips. Mix eggs,

• APPLES, Page 14

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 14

2015 RECIPE CHALLENGE

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

APPLES From Page 13

of course.

The scones may be made ahead and stored in the freezer. You don’t have to thaw to bake them.

Angela Ballard, Defiance

••• Apple Cider Mini Bundts with Maple Glaze

Serves: 12 Ingredients: 3 tablespoons granulated sugar 2 cups flour 1½ teaspoons baking powder 1½ teaspoons baking soda ½ teaspoon salt 2 teaspoons ground cinnamon 1 large egg, lightly beaten 2⁄3 cup packed brown sugar ½ cup apple butter 1⁄3 cup plus ¼-1⁄3 cup pure maple syrup, divided 1⁄3 cup apple cider 1⁄3 cup nonfat plain yogurt 3 tablespoon canola oil 1 medium apple, peeled and diced 1¼ cups confectioners’ sugar 1 teaspoon vanilla Directions: Preheat oven to 400°F. Coat 6 mini Bundt pan molds with nonstick vegetable spray. Sprinkle with granulated sugar, shaking out excess.

In mixing bowl, whisk together flour, baking powder, soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, 1⁄3 cup maple syrup, cider, yogurt and oil. Add dry ingredients and stir until just moistened. Stir in apple.

Divide half of batter among molds, spooning about 2 generous tablespoons in each.

Bake 10-12 minutes, until tops spring back when lightly touched. Loosen edges and turn cakes out onto wire rack to cool.

Clean mini Bundt pan, then recoat with cooking spray and sugar. Repeat with

Apple Cider Mini Bundts with Maple Glaze remaining batter.

In bowl, combine confectioner’s sugar and vanilla.

Gradually whisk in Shea remaining 1 ¼- ⁄3 cup maple syrup to obtain a coating consistency. Dip fluted side of Bundt cakes into glaze to coat. Set on wire rack over wax paper until glaze sets.

Makes 12 mini Bundt cakes.

Sue Shea, Whitehouse

••• Apple Pizza Pie

Serves: 12 Ingredients: 1 12-inch pie crust 16 oz. Krusteaz Crisp Topping ¼ cup parmesan cheese 1 21-oz. can apple pie filling 1 cup dried cranberries ½ cup raisins 1 cup Kraft Caramel Bits 1 cup chopped walnuts, ½ cup sliced almonds 1¼ cups Jet Puffed Miniature Marshmallows ½ cup shredded coconut 1 cup shredded Italian cheese ½ cup shredded mozzarella cheese Directions: Preheat oven to 350°F. Butter a 12-inch pizza pan.

Roll out pie crust, thickly. Place in pizza pan and sprinkle with ¾ cup of crisp topping and parmesan cheese. Bake 15 minutes. Remove from oven.

M i x remaining ingredients, spoon over crust, top with remaining crisp topping and Italian and Schindler mozzarella cheeses. Bake until golden brown, about 25 minutes.

Barbara Schindler, Napoleon

••• Apple Pie Deluxe

Serves: 8+ Ingredients: Pastry for a 10-inch single crust pie 6-7 medium baking apples, peeled and sliced 2⁄3 cups white sugar 1 teaspoon cinnamon 2 tablespoons butter Crumb topping: ½ cup butter ½ cup brown sugar 1 cup flour Directions: Preheat oven to 400°F. Line a 10-inch, deep dish pie plate with pie crust. Arrange apples in it. Mix cinnamon and sugar together and pour over apples. Dot with butter. With fork, mix crumb topping ingredients until crumbly.

Cover top with crumb topping and press down.

Bake about 40-50 minutes, until apples are tender and top is nicely browned.

Barb Jermeay, Ney

••• Apple Strudel

Serves: 8+ Ingredients:

Apple Pizza Pie 1 cup white bread, finely chopped, or bread crumbs 3 tablespoons butter or margarine 5 cups chopped McIntosh or Jonathan apples 1 cup sugar 1 teaspoon cinnamon 1 cup chopped toasted walnuts 8 sheets frozen phyllo dough, thawed Cooking spray Instructions: Preheat oven to 375°F. Toast walnuts for 10 minutes. Chop bread or use bread crumbs that measure 1 cup. Melt 1 tablespoon butter or margarine in a large skillet over mediumhigh heat. Add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Mix bread crumbs, apples, sugar, cinnamon, and walnuts in a medium bowl.

Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the edges of phyllo together to cover apple mixture. Starting at long edge with a 2-inch border, roll up. Place strudel, seam side down, on a cookie sheet, coated with cooking spray. Repeat the procedure with the remaining phyllo dough and apple mixture.

Melt 2 tablespoons butter, and brush over strudel. Bake for 25 minutes or until golden.

Cool for 20 minutes before serving.

Adrianna Weaver, Napoleon

••• Tood’s Apple Cookies

Serves: about 30 Ingredients: ½ cup cooking oil 1½ cups brown sugar 1 egg 1 teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ cup milk 2¾ cups flour 2 peeled and finely chopped apples 1 cup chopped nuts 1 cup raisins Frosting: 1 cup powdered sugar ½ teaspoon vanilla 1 tablespoon melted butter 1½ tablespoons warm milk Directions: Preheat oven to 350°F. Blend oil and brown sugar until smooth. Add next seven ingredients and blend until smooth. Add flour and blend thoroughly. Add apples, chopped nuts, and raisins and mix thoroughly with large spoon. Drop by spoonfuls on a cookie sheet and bake 10-12 minutes. Do not overbake!

In a separate bowl blend frosting ingredients.

Remove cookies to cool, and when still warm but not hot, drizzle with frosting.

Bernadette Krueger, Liberty Center

•••

• APPLES, Page 15

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

APPLES From Page 14

Granny’s Apple Cookies

Serves: 3½ dozen cookies Ingredients: Cookies: 2 cups sifted all-purpose flour 1 teaspoon soda ½ cup soft shortening 1 1⁄3 cups brown sugar, packed ½ teaspoon cinnamon ½ teaspoon ground cloves ½ teaspoon nutmeg 1 unbeaten egg 1 cup chopped nuts 1 cup finely chopped, unpeeled apple 1 cup raisins ¼ cup milk Vanilla Icing: 2½ cups powdered sugar 2 tablespoons butter 1 teaspoon vanilla Enough milk for spreading consistency Directions: Preheat oven to 400°F. Grease cookie sheets.

Sift flour with soda. Set aside. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and egg until well blended. Stir in half of flour mixture, then nuts, apple and raisins. Add milk and blend.

Add remaining flour mixture.

Dropped by rounded teaspoonful, 2 inches apart onto prepared sheets. Bake 11–14 minutes, until done.

Cool.

Combine icing ingredients and frost cooled cookies.

These keep well in an airtight container.

Christina M. Schaefer, Payne

••• Magic Apple Pie

Serves: 7-8 Ingredients: 1 egg ¾ cup sugar ½ cup all-purpose flour 1 teaspoon baking powder Pinch salt ½ teaspoon cinnamon 1 medium tart apple, peeled and diced Directions:

Preheat oven to 350°F. Grease a 9-inch pie pan well.

In a mixing bowl, beat egg. Add sugar, flour, baking powder and salt. Add cinnamon, Stir in apples.

Spread in prepared pan.

Bake for 25-30 minutes, until golden brown and toothpick inserted in center comes out clean.

Mary Ann Weasel, Malinta

••• Harvest Delight Apple Cake

Serves: 8+ Ingredients: 2 cups Jonathan apples, peeled and chopped 3 eggs 1¾ cups sugar 1 cup oil 2 teaspoons vanilla 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon 1 cup walnuts or pecans, chopped Glaze: 1½ cups powdered sugar 1 tablespoon light corn syrup 2 tablespoons milk ½ teaspoon vanilla Directions: Preheat oven to 325°F. Lightly grease and flour a 13x9-inch baking pan.

Sift together flour, salt, soda and cinnamon and set aside. In large bowl blend eggs, sugar, oil and vanilla with a mixer. Stir in by hand the sifted dry ingredients until smooth. Fold in apples and nuts.

Bake 35 to 40 minutes. A toothpick inserted should come out clean. Cool.

Spread with glaze and sprinkle with a touch of cinnamon.

Janet Verhoff, Continental

••• Apple Cake

Serves: 8+ Ingredients: 4 cups sliced apples 2 eggs 1 cup white sugar + 1 cup brown sugar 1 teaspoon vanilla ½ cup oil 1 cup nuts 2 cups flour 2 teaspoons soda 2 teaspoons cinnamon Icing:

2015 RECIPE CHALLENGE

1 stick margarine ¾ cup sugar blend ½ cup Crisco 2⁄3 cup evaporated milk (chilled) 1 teaspoon vanilla Directions: Preheat oven to 350°F. Grease a 13x9-inch baking pan.

Cake: Beat eggs, then add apples and mix. Next add sugar, vanilla, nuts and oil.

Next add flour, soda and cinnamon. Mix well. Bake for 30-40 minutes.

Icing: Whip margarine until smooth, add sugar and Crisco. Mix. Next add evaporated milk and vanilla. Whip for about 10 minutes. Frost cooled cake.

Store in refrigerator.

Enjoy!

Linda Ricker, Defiance

••• Apple Pie Lasagna

Serves: 8+ Ingredients: For pie filling: 5-6 medium apples, peeled and sliced Juice from 1 lemon 2 tablespoons all-purpose flour ½ cup packed light brown sugar 1 teaspoon cinnamon ½ teaspoon apple pie spice 2 tablespoons maple syrup For cream cheese filling: 8 oz. cream cheese, softened 1 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon cinnamon ½ cup heavy cream ½ teaspoon pure vanilla extract 2 tablespoons caramel 8 ounces Cool Whip For lasagna: 2-3 packages graham crackers 8 ounces cool whip 1 cup Heath milk chocolate toffee bites Instructions: Prepare pie filling first: Peel and slice apples into small pieces about the size of a dime. Place in a medium size saucepan. Squeeze juice from a whole lemon over the apples.

Add dry ingredients: flour, brown sugar, cinnamon and apple pie spice.

Mix all ingredients well, and then add maple syrup.

Cook the apples on medium-high heat for about 15-18 minutes, until they begin to brown and bubble. Remove from heat and cool completely – refrigerate if necessary.

Prepare cream cheese batter: While pie filling is cooking, prepare cream cheese batter. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds. Beat cream cheese with electric mixer with a wire whisk attachment on mediumhigh speed until light and fluffy. Turn off mixer and add dry ingredients: powdered sugar, brown sugar and cinnamon. Beat into cream cheese.

Add heavy whipping cream and vanilla extract.

Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter.

Add Cool Whip and beat on medium speed until mixture is well combined.

Divide into thirds.

To assemble the lasagna: Cover the bottom of pan with graham crackers in a double layer. You can break the crackers into pieces in order to get into the nooks and crannies. Cover graham crackers with a layer of cream cheese batter and spread evenly. Spoon apple pie filling over cream cheese.

Add a small handful of toffee chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel.

I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.

Sherri Black, Defiance

••• Apple Dumpling Slices

Serves: 8+ Ingredients:

 15 10 tablespoons unsalted butter 1½ cups water ½ cups cider (boiled) 2 cups self-rising flour ½ cup milk, room temperature 2 cups, peeled, diced apple 1 teaspoon vanilla Directions: Preheat oven 350°F. Melt 4 tablespoons butter in 9x13-inch pan. Set aside.

Boil water and sugar in small saucepan. Boil cider in another small saucepan and add to water-sugar mixture. Set aside.

In small mixing bowl, work remaining butter into flour until crumbly; add milk to dough and stir until mixture comes together.

Turn dough onto floured surface and knead gently.

Roll dough into 10x15-inch rectangle.

Mix apples and cinnamon and spread on surface of dough. Starting with long side, roll dough into a log and cut into 15 equal slices. Arrange in pan, pour cider-sugar mixture on top.

Bake 40 to 45 minutes, until lightly browned.

Remove from oven, cool slightly, then serve with syrup on top.

Patricia Wise, Defiance

••• Not Your Grandma’s Apple Strudel!

Serves: 10 – 12 Ingredients: 2 pounds Granny Smith apples, peeled, cored and thinly sliced ½ cup white sugar 3 tablespoons flour ¼ cup apple brandy 1 teaspoon finely grated orange peel ¼ teaspoon vanilla extract 2⁄3 cup currants or raisins 1⁄3 cup melted butter 1 package Pepperidge Farm Puff Pastry Directions: Preheat oven to 400°F. Lightly grease and flour a large cookie sheet.

In a small bowl, mix brandy, currants, orange peel and vanilla. Set aside to soak.

• APPLES, Page 16

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2015 RECIPE CHALLENGE

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

APPLES From Page 15

Place apples, sugar and flour in large saucepan.

Cook on low 25 minutes.

Combine brandy mixture with cooked apples.

Arrange puff pastry sheets lengthwise on prepared cookie sheet. Spoon half of apple mixture down center of pastry. Fold one side over apples and brush with melted butter. Spoon rest of apple mixture on top. Fold remaining side of pastry over apples and seal edges. Brush with melted butter. Using knife, cut vents on top.

Bake for 25 minutes.

Add a scoop of ice cream on the side, if desired!

Nancy Baldwin, Defiance

••• Apple Dessert

Serves 6-8

Baldwin Ingredients: 8-10 apples, peeled and sliced 1½ cups brown sugar 1½ cups flour 1½ cups oatmeal ½ cup white sugar 1½ teaspoons baking powder 2 sticks butter or margarine, melted Sour cream Directions: Set oven at 350 or 375°F. Grease a 13x9-inch baking pan with cooking spray.

Layer apples in prepared pan. Sprinkle with brown sugar.

In a large bowl mix brown sugar, flour, oatmeal, white sugar and baking powder. Distribute over top of apples. Melt butter and pour over top.

Top with tablespoon-sized dollops of sour cream.

Bake for 40-45 minutes.

Ruth Ann Wagner, Defiance

••• Bourbon Brown Butter Apple Pie

Serves: 8+

Not Your Grandma's Apple Strudel!

Ingredients: Crust: Homemade or ready made Filling: ¼ cup butter 2 tablespoons bourbon ½ cup sugar 1 egg 2 tablespoons flour 1 teaspoon vanilla 5 cups sliced and peeled Granny Smith apples Streusel: ½ cup flour Instructions: Preheat oven to 400°F. In small saucepan, cook ¼ cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely.

In a large bowl, beat with whisk ½ cup granulated sugar and the egg until light and fluffy. Beat in 2 tablespoons of flour, 1 teaspoon of vanilla and 2 tablespoons of bourbon. Beat in cooled butter.

Gently stir in apples. Pour into crust.

In medium bowl, stir together all streusel ingredients, except the butter.

With a fork, or pastry blender, cut in ¼ cup cold butter until mixture consists of coarse crumbs.

Sprinkle streusel over the top of the apples.

Place pie on cookie sheet in the oven. Bake 20 minutes, and then reduce oven temperature to 350° F. Cover edge of crust with strips of tin foil to prevent excessive browning. Bake an additional 40-50 minutes, or until apples are tender and crust is golden brown.

Serve with ice cream, whipped cream, or both!

Pat Hire, Defiance

••• Caramel Apple Cake

Apple Dessert Challenge Serves: 8+ Ingredients: 3 cups peeled, diced Granny Smith apples 3 cups flour 2 cups sugar 3 eggs ½ cup milk 1 teaspoon baking soda ¼ teaspoon mace 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoons vanilla 1 cup applesauce or vegetable oil 1 cup chopped nuts, optional ½ cup raisins, optional Caramel Frosting: 1 cup brown sugar 6 tablespoons butter 1⁄3 cup milk 1 ¾ cups powdered sugar ½ teaspoon vanilla Directions: Preheat oven to 325 °F. Grease and flour a Bundt pan.

In large bowl beat sugar, applesauce (or oil), eggs and vanilla. Add flour, soda, cinnamon, salt and mace and beat until smooth. Fold in apples, nuts and raisins.

Pour mixture into prepared pan. Bake for 1 hour, 15 minutes. Cool 10 minutes and flip it onto a plate.

Cool completely then drizzle cake with caramel frosting.

Frosting: In saucepan combine brown sugar, butter and

Bourbon Brown Butter Apple Pie milk; bring to a boil. Stir for 2 minutes medium heat. Cool completely and stir in powdered sugar and vanilla. Drizzle over cooled apple cake.

Jill Hatcher, Cecil

••• Caramel Apple Delight

Serves: 24 Ingredients: Lite apple pie filling, made with Splenda Eagle Brand Caramel Flavor Sweetened Condensed Milk 20 oz. crushed pineapple in own juice 8 oz. Lite Cool Whip 1 cup chopped walnuts Directions: Mix all ingredients together and freeze. Serve somewhat frozen.

Note: This recipe was put together one morning over coffee!

Kay Brink, Bryan

••• Grandpa Askins’ Apple Torte

Serves: 8+ Ingredients: Crust: ½ cup margarine, melted 1⁄3 cup sugar 1 cup flour ¼ teaspoon salt Cream Cheese Filling: 8 ounces cream cheese, softened 1 egg ½ teaspoon vanilla ¼ cup sugar Apple Topping: 4 cups sweet apples, peeled and thinly sliced Additional sugar optional, depending on tartness of apples ¾ teaspoon cinnamon Walnuts, optional

Directions: Preheat oven to 450°F. Mix together crust ingredients, creating a nice pie crust. Place into a 9-inch pie pan, crimping the edges. Set aside.

Mix cream cheese filling ingredients, whipping into a creamy sauce. Pour onto the unbaked crust.

In a large Ziploc bag, toss the sliced apples, cinnamon and sugar to fully coat the apples.

Place apples on top of the cream cheese filling, pressing down slightly. If using, sprinkle chopped walnuts on top of apples.

Bake for 10 minutes.

Reduce heat to 375°F, and bake for an additional 25 minutes.

Enjoy!

Kim Askins, Defiance

••• Ruth’s Perfect Apple Pie

Serves: 6-8 Ingredients: No-Roll Pie Crust: 1½ cups, plus 2 tablespoons flour ½ cup canola oil 3 tablespoons milk Baking apples Ground cinnamon 4 tablespoons flour ½ cup water 1 cup granulated sugar ¼ cup butter Directions: Preheat oven to 425°F. Pie Crust: In a mixing bowl, combine pie crust ingredients.

Mix well and pat into pie pan. No rolling required.

Peel, core and slice enough • APPLES, Page 17

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

APPLES From Page 16

2015 RECIPE CHALLENGE

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Desserts

apples to fill crust.

Sprinkle with cinnamon.

Pie: In a medium mixing bowl, combine 4 tablespoons flour, water, granulated sugar, ¼ cup butter.

Pour over apples. Bake pie for 45 minutes.

We use canola oil because of health reasons – no solid shortening needed.

Ruth Beck, Archbold

••• Caramel Apple Trifle

Serves: 8+ Ingredients: Whipped topping Angel food cake 2 cans apple pie filling Chopped Milky Way caramel apple candies Vanilla pudding Caramel ice cream topping Directions: In a trifle bowl, layer in the following order and repeat: Angel food cake chunks Caramel sauce Apple pie filling Vanilla pudding Whipped topping Milky Way candies Chill. Store in refrigerator.

Trisha Schlachter, Defiance

An apple is perfect food

Eating one apple a day, in its whole form with the skin, provides the right combination of nutrients to lower blood fats and may decrease the risk of cardiovascular disease.

According to the University of Illinois, apples provide both insoluble and soluble fiber.

The combination of fatsoluble fiber and phytonutrients found in apples may keep cholesterol from building up in your blood vessel wall lining, helping reduce the potential incidence of heart disease.

Sticky Crockpot Pumpkin Caramel Cake A lucious pumpkin caramel cake captured the top spot in the dessert category for Angela Ballard, of Defiance.

She called her creation Sticky Crockpot Pumpkin Caramel Cake. Close Ballard on her heels in second place was Mary Lou Vance, of Sherwood, with her Banana Pudding Squares that were light and creamy and quite tasty.

Sticky Crockpot Pumpkin Caramel Cake

Serves: 8+ Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin pie spice and cinnamon 1-1⁄3 cups sugar 1 cup butter, softened 4 eggs 1 15-oz. can solid pack pumpkin 1½ 16-oz. jars caramel topping Directions: Coat 6 quart slow cooker with nonstick cooking spray. Turn to high.

Combine flour, baking powder, baking soda, salt and pumpkin pie spice; set aside. Cream sugar and butter, add in eggs and pumpkin. Mix; add in dry ingredients and pour into

crockpot. Drizzle ½ - ¾ of a jar caramel topping over top and gently swirl it in with a knife. Cook on high for 2 hours or until toothpick comes out clean.

Two serving options: First: Let stand uncovered for 10 minutes; invert on wire rack/serving plate and drizzle caramel sauce over top. Serve warm with whipped topping.

Second: leave cake in the crockpot, drizzle with caramel and spoon out as needed. Top with whipped topping This is a simple “Oh my gosh, people are coming over” dessert. It’s quick, easy, tasty, and you have everything in your pantry.

Angela Ballard, Defiance

••• Banana Pudding Squares

Ingredients: 35 vanilla wafers, finely crushed ¼ cup melted oleo 1 8-oz. package cream cheese ½ cup confectioner’s sugar 1 8-oz. tub Cool Whip, thawed 3 or more bananas 3 cups cold milk 2 4-oz. packages instant vanilla pudding ½ square semi-sweet baking chocolate, grated Directions: Combine wafers and oleo and pat into a 13x9-inch pan. Place pan in refrigerator.

Mix cream cheese and sugar. Stir in 1½ cups Cool

Banana Pudding Squares Whip. Spread on crust and set aside. Cut bananas in half crosswise, and then lengthwise, making long strips. Lay on cream cheese mixture.

With a wire w h i s k , beat milk and pudding mix in a bowl.

Spoon over banana l a y e r in pan.

Vance S p r e a d with remaining Cool Whip and garnish with grated chocolate. Refrigerate for 3 hours before serving. Cut into squares.

Mary Lou Vance, Sherwood

••• Margarita Cake

Serves: 12-15 Ingredients: Cake:

1 package lemon cake mix 1 small package lemon instant pudding 1⁄3 cup sugar 2⁄3 cup water ½ cup canola oil 1⁄3 cup Key lime juice ¼ cup tequila 2 tablespoons triLewis ple sec 4 eggs Glaze: 1¼ cups powdered sugar 1 tablespoon tequila 1 tablespoon triple sec 1 tablespoon Key lime juice Directions: Preheat oven to 350°F. • DESSERTS, Page 18

Margarita Cake

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2015 RECIPE CHALLENGE

DESSERTS From Page 17

Spray a 15x10-inch baking pan with baking spray.

Combine cake ingredients with electric mixer until smooth and thick.

Spread batter in prepared pan. Bake for 28-30 minutes. Let cool.

Glaze: Mix together ingredients for glaze. Poke holes in top of cake with a wooden skewer or large fork. Spoon glaze over top of cake.

Jeanie Lewis, Defiance

••• Apple Nut Cake

Serves: 12 Ingredients: 3 eggs 1¾ cups sugar 1 cup oil 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups thinly sliced apples 1 cup nuts Directions: Preheat oven to 350°F. Sift together flour, salt, baking soda and cinnamon. Set aside. Beat together eggs, sugar and oil. Mix in dry ingredients. Fold in apple slices and nuts. Pour batter into a 3½ quart pan or two smaller pans.

Bake for 50-55 minutes.

Barbara Hancock, Defiance

••• Old Fashioned Brown Sugar Tapioca

Serves: 8+ Ingredients: 4 cups water 2⁄3 cup Minute Tapioca 1 cup brown sugar ½ cup crushed pineapple ½ cup chopped walnuts Directions: Bring water, brown sugar and Minute Tapioca to a boil. Cook 5 minutes on low. Remove from heat and add the pineapple and walnuts. Chill before serving.

Barb Jermeay, Ney

••• Microwave Dump Cake

Ingredients: 1 box Pillsbury Yellow Cake Mix, divided into

thirds 1 16-oz. can cherry, peach or apple pie filling, divided in half Ground cinnamon 1 cup water Directions: In a large rectangular microwave safe dish, place one third of the cake mix, sprinkling over the entire bottom. Evenly distribute half of the can of pie filling. Sprinkle one third of the cake mix over the pie filling. Evenly distribute the second half of the can of pie filling. Sprinkle the remaining cake mix over the entire dish. Pour the water evenly over the entire dish.

Sprinkle cinnamon over the dish, to taste.

Place into microwave and cook for 14 minutes on medium power.

Pairs perfectly served warm alongside vanilla ice cream! Enjoy!

Kim Askins, Defiance

••• Dutch Apple Pie

Serves: 8+ Ingredients: Pie Crust: Makes 3 batches - 6 crusts total 2 cups + 2 heaping tablespoons flour 1 scant cup Crisco 1 tablespoon sugar 1 teaspoon salt 1 egg 2 tablespoons vinegar Water Pie: 6 cups apples ¾ cups sugar ¼ cup flour ¼ teaspoon nutmeg ¼ teaspoon salt ½ teaspoon cinnamon Topping: ¾ to 1 cup flour ½ cup butter ½ cup brown sugar packed Instructions: Preheat oven to 425°F. Pie Crust: Combine flour, Crisco, sugar and salt and mix until crumbly. (This flour mixture makes two pie crusts.) Next in a glass measuring cup mix egg.

Then add vinegar and enough water to make 1 cup of liquid. Next add only 1⁄3 cup of the liquid to

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

above ingredients. Reserve other 2⁄3 cup for next two batches.

Mix apples, sugar, nutmeg, salt, flour and cinnamon. Place in one pie crust (see below). Then mix the topping ingredients: flour, butter and brown sugar and place on top of apple mixture in the pie. Bake at 425°F for 10 minutes.

Reduce heat to 350°F for 45 minutes, or until pie bubbles.

Linda Ricker, Defiance

Hostess with the most-ess

••• Swiss Cherry Cake

Serves: 10-12 Ingredients: 1 box angel food cake mix 21-oz. can cherry pie filling 1 tub Cool Whip Directions: Prepare cake mix according to directions. Bake and cool. Spread Cool Whip all over cake. Place pie filling on top. Refrigerate.

Hints: Cool Whip may be tinted light pink. Chill pie filling for at least several hours before preparing cake.

Marilyn Kunesh, Ney

••• Fluffy Banana Cake

Serves: 12-15 Ingredients: 2 cups flour ½ teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt ½ cup Crisco shortening 1½ cups sugar 2 eggs 1 teaspoon vanilla ¼ cup buttermilk 3 medium bananas, lightly mashed Frosting: 1 cup milk 6 teaspoons flour ½ cup butter ½ cup Crisco shortening 1 cup sugar Directions: Preheat oven to 350°F. Lightly grease and flour a 13x9-inch baking pan.

Sift together 2 cups of flour, baking powder, baking soda and salt; set aside.

In a large bowl, mix ½ cup Crisco, 1½ cups sugar, eggs, vanilla and buttermilk. Add flour mixture to wet mixture; add bananas.

Jenny Derringer/C-N Photo

Georgia Kohart was the hostess at the 2015 Recipe Challenge, held Oct. 13. In addition to her hostess and decorating duties, Kohart is an accomplished cook and had her own food column in The Crescent-News before retiring this fall. The Recipe Challenge is sponsored by The Crescent-News.

Spread batter in prepared pan and bake for 30 minutes. Cool.

Frosting: Cook 1 cup milk with 6 teaspoons flour in saucepan until thickened. Cool.

Beat until fluffy, ½ cup butter, ½ cup Crisco and 1 cup sugar. Add thickened milk and mix. Spread on cooled cake.

Nancy Baldwin, Defiance

••• Banana Cake with Cream Cheese Frosting

Serves: 8+ Ingredients: Cake: ¾ cup unsalted butter

2¼ cups sugar 3 large eggs 2 teaspoons vanilla 3 cups flour 1½ teaspoons baking soda ¼ teaspoon salt 1½ cups buttermilk 2 teaspoons fresh lemon juice 1½ very ripe bananas, mashed Frosting: ½ cup unsalted butter, softened 8 oz. cream cheese, softened 3½ cups powdered sugar 1 teaspoon vanilla • DESSERTS, Page 19

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

DESSERTS From Page 18

Directions: Preheat oven to 275°F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.

Mix mashed bananas with lemon juice and set aside.

Whisk together flour, baking soda and salt in a small bowl and set aside. In a large bowl, cream together 3⁄4 cup of butter and 21⁄4 cups of sugar until light and fluffy. Add the eggs to this one at a time. Stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour. Add the bananas and mix just until evenly distributed. Spread batter into prepared pan. Bake in preheated oven for about 1 hour, or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and place immediately into freezer for 45 minutes.

While the cake is cooling, make the frosting. In a large bowl, cream together ½ cup butter and cream cheese until smooth. Add the vanilla and beat until

combined. On low speed of your mixer, slowly add the powdered sugar.

Increase the speed to medium and beat until frosting is smooth. Spread frosting over completely cooled cake.

Pat Hire, Defiance

••• Raspberry-Cream Cheese Muffins

Serves: 2 dozen muffins Ingredients: 2⁄3 cup cream cheese, softened 1⁄3 cup butter, softened 11⁄3 cups sugar 1½ teaspoons vanilla 2 large egg whites 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1⁄3 cup buttermilk 2 cups fresh or frozen raspberries ¼ cup finely chopped walnuts Directions: Preheat oven to 350°F. Place 24 paper liners in muffin cups.

Combine cream cheese and butter in a large bowl.

Beat at high speed until well blended. Add sugar

2015 RECIPE CHALLENGE

Top winners

and beat until fluffy. Add vanilla, egg whites and egg; beat well.

Combine flour, baking powder, baking soda and salt. With mixer on low speed, add the flour mixture, alternating with the buttermilk, to the cream cheese mixture, ending with flour. Gently fold in raspberries and walnuts.

Spoon batter evenly into lined muffin cups. Bake for 25 minutes. Remove from oven and cool on wire rack.

Patricia Wise, Defiance

••• Chocolate Mousse Cream Pie

Serves: 8 Ingredients: Crust: 21 Oreo cookies ½ stick butter Filling: 3½ cups half & half 8 tablespoons butter 2⁄3 cup sugar ¼ cup cornstarch 4 egg yolks 8 ounces semisweet chocolate 2 ounces bittersweet chocolate 1½ teaspoons vanilla Topping: 2 cups heavy cream 2 tablespoons sugar

Judges meet

Jenny Derringer/C-N Photo

The judges for The Crescent-News 2015 Recipe Challenge had difficult decisions to make as they selected winners from great entries. Shown here are the judges, Lee Ann Mendoza

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(left), a multiple Recipe Challenge winner over the years; Linda Hanawalt (center), the winner of the 2014 Recipe Challenge; and Bridget Conner Oberlin, a professional pastry chef.

Jenny Derringer/C-N Photo

Cheryl Buchhop (left), the grand prize winner of the 2015 Recipe Challenge, and Abigail Stehulak, the grand prize runner-up winner, sit together at the event, held Oct. 13 at Trinity United Methodist Church.

1 teaspoon vanilla 1 Hershey’s chocolate bar Directions: Crust: Preheat oven to 350°F. Process cookies until crumbly; add ½ stick butter. Press in pie pan and bake for 5 minutes. Cool.

Filling: Pour half & half into a saucepan and heat until bubbly. In a large bowl, whisk together sugar and cornstarch; add butter and eggs yolks; mix. Whisk hot half & half to ingredients in bowl. Add chocolate and mix. Pour contents of bowl back into the saucepan. Add vanilla and heat until thickened. Remove from heat and cover with plastic wrap.

Refrigerate 4 hours, until thickened.

Remove plastic wrap and pour into prepared crust.

Beat 2 cups heavy cream and 2 tablespoons sugar and 1 teaspoon vanilla until it forms stiff peaks.

Smooth onto pie. Make curls from chocolate bar for garnish.

Sherri Black, Defiance

••• Gooey Peanut Butter Marshmallow Bars Serves: 8+

Ingredients: ¾ cup fat free sweetened condensed milk, divided ¼ cup butter, melted and cooled ¼ cup fat free milk 1 package devil’s food cake mix 1 large egg white, lightly beaten 1 7-oz. jar marshmallow cream (about 1¾ cup) ½ cup peanut butter chips Directions: Preheat oven to 350°F. Combine by hand ¼ cup condensed milk, butter, fat free milk, cake mix and egg white in a large bowl.

Batter will be very stiff.

Coat bottom only of 13 x 9-inch baking pan with cooking spray. Press twothirds of batter into prepared pan using floured hands, patting evenly (layer will be thin).

Bake for 10 minutes.

Combine ½ cup condensed milk and marshmallow cream in a medium bowl; stir in peanut butter chips.

Spread mixture evenly over brownie layer.

Carefully drop remaining batter by spoonfuls over marshmallow mixture.

Bake for 30 minutes. Cool completely in pan on rack.

Sue Shea, Whitehouse

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2015 RECIPE CHALLENGE

The Crescent-News, Defiance, Ohio - Wednesday, November 4, 2015

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