What’s Cooking Behind the Scenes at the Pillsbury Bake-Off

1 Comment | Written on March 15, 2012 at 5:00 am , by Kristina Vanni

Did you know in just a few short weeks one very lucky home cook will be a Millionaire?!  That’s right, the legendary Pillsbury Bake-Off is right around the corner!

I am thrilled to be traveling down to Orlando with Pillsbury to cover the contest again this year.  In fact, I will be a contributing writer to the “Behind the Scenes” blog on Pillsbury.com!

My first story was just posted yesterday.  Click on this link to read all about my unique family history with the Pillsbury Bake-Off:

Three Generations of Bake-Off Fun

That’s right!  My grandmother, my mother and I have all been finalists in this phenomenal cooking competition.  Stay tuned to Pillsbury.com for more of our posts leading up to the Bake-Off, as well as up to date information from the contestants and the winner!

In the meantime, I thought I would post the two recipes that took me to the Pillsbury Bake-Off years ago.  I competed with this first recipe when I was only 12 years old!  It is a light and fruity dessert, perfect to serve in Spring.  This recipe won $2,000 in the “desserts” category.

Raspberry-Filled Apricot Cake  (click here to view and print recipe)

Cake:

1 Pkg  (1 Lb. 2.25-oz.)yellow Cake Mix, with pudding

1 1/3 cups Apricot Nectar

2 Eggs

Filling:

1 cup Raspberry Spreadable Fruit or Jam

Frosting:

1 pkg (1-oz) Sugar-free Vanilla Instant Pudding Mix

1/2 cup Skim or Low-fat Milk

2 Tbsp Apricot Nectar

1 (8-oz) Frozen Light Whipped Topping, thawed

3 Tbsp Coconut, toasted

DIRECTIONS:

Heat oven to 350 F. Lightly grease and flour two 9- or 8-inch round cake pans.

In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.

Pour into greased and floured pans.

Bake 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans.  Cool completely.

To assemble cake, slice each cake layer in half horizontally to make 4 layers.

Place 1 cake layer cut side up on serving plate; spread with 1/3 cup spreadable fruit.

Repeat 2nd & 3rd layers with fruit.

Top with remaining cake layer.

In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well.

Add thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake.

Sprinkle top with toasted coconut.

Refrigerate at least 2 hours before serving. Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally.

I attended the contest again in 2000 when I was in college.  I may not have walked away with the $1,000,000 prize, but my recipe did make it on the cover of the Pillsbury Bake-Off Cookbook!

Smoky Southwestern Shepard’s Pie  (click here to view and print recipe)  

INGREDIENTS:

1 1/2 lb Lean Ground Beef, such as ground round

1/2 cup Chopped Onion

2 cups Water

3 Tbsp Margarine or Butter

1/2  tsp Salt

3/4 cup Milk

2 cups Instant Mashed Potato Flakes

1 (4.5-oz.) Can Chopped Green Chilies

4 oz (1 Cup) Shredded Mexican-blend Cheese

1 (10-oz.) Can Enchilada Sauce

1 or 2 Canned Chipotle Chilies In Adobo Sauce, drained, seeded and chopped

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano Leaves

1 (11-oz.) Can Vacuum-packed Whole Kernel Corn With Red & Green Peppers, drained

1/8 tsp Paprika

1/3 cup sliced Green Onions

1 Small Tomato, cut into 6 wedges

DIRECTIONS:

Heat oven to 400 degrees. In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chilies and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chilies, cumin and oregano; mix well. Bring just to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole or baking dish. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake for 13 to 17 minutes or until cheese is melted and filling is bubbly. Let stand 5 minutes before serving. To garnish, sprinkle with paprika and green onions; arrange tomato wedges in center of casserole.

Top 10 Recipes for St. Patrick’s Day

13 Comments | Written on March 14, 2012 at 5:00 am , by Kristina Vanni

How will you be celebrating St. Patrick’s Day this weekend?  Corned beef and Cabbage, a potato dish, or maybe just a Shamrock Shake?

Once a year we all have a little “Luck ‘O the Irish” and enjoy indulging in festive foods.  I have assembled this list of my favorite  St. Patrick’s Day inspired recipes.  For more ideas, be sure to stop by our  St. Patrick’s Day Recipes group!

10:   Irish Coffee

This drink was actually invented in San Francisco, but it is a fun way to enjoy a bit of Irish Whiskey any time of day!  

9:   Chocolate Cherry Guinness Cake with Cocoa Beer Frosting

Guinness Beer adds a bit of Irish flair to this frosted chocolate cake.

 8:  Homemade Shamrock Shake

No need to swing by the drive-thru when you can make this minty shake at home!

7:   Corned Beef Panini with Horseradish Mayonnaise

This recipe is a great way to use up leftover corned beef in the days after your St. Patrick’s Day celebration.

6:  3-Ingredient Irish Shortbread

With only three ingredients, this traditional shortbread recipe couldn’t be easier!

5:  Irish Soda Bread

St. Patrick’s Day isn’t complete without a warm loaf of Irish Soda Bread.

4:  Shamrock Rice Krispies Treats

Green frosting and a shamrock cookie cutter transforms the classic Rice Krispie Treat into a festive snack.  

3:  Potato, Cheese and Mushroom Pie

If you are looking for a new way to enjoy potatoes on St. Patrick’s Day, this savory potato pie is one of my favorites.

2:  Slow Cooker Irish Oatmeal

Steel-cut Irish Oats are a great choice for a healthy and hearty breakfast.  This recipe is easily prepared in the crock-pot!

1:  The Naughty Leprechaun

This is my favorite St. Patrick’s Day recipe for the name alone!  It is an adult version of the Shamrock Shake.  Be sure to check out the video demo on the link as well.  Cheers!

Happy Birthday Oreo!

2 Comments | Written on March 6, 2012 at 5:00 am , by Kristina Vanni

Happy Birthday to the Oreo Cookie!  Oreo was invented March 6, 1912, at the National Biscuit Company (known today as Nabisco) headquarters in New York City.  This classic treat is still the number one selling cookie on store shelves today.

A few weeks back while working on the “Frozen Red Velvet Cake” recipe and video, I decided to try a little experiment.  Frozen “Faux-Reos.”  (Ha ha…Get it?)

I had these Nabisco Chocolate Wafers on hand for the recipe and when I tasted one by itself, it tasted just like the cookie part of an Oreo!   (They are made by the same company, maybe the formula is similar?)

Then I took some fat-free Cool Whip and wondered if it could be used to mimic the filling.  Voila!  The frozen “faux-reo” was born!  They taste awesome and are a lighter alternative to the classic cookie.  I love “no-recipe” recipes like this every once in a while.  So simple and satisfying!

Frozen “Faux-Reos”  

Nabisco Chocolate Wafer Cookies

Fat-Free Cool Whip, slightly thawed

Sandwich a dollop of Cool Whip between two Chocolate Wafer Cookies.  (Add more for a “double stuff” effect!)  Place freezer until Cool Whip firms. Enjoy!

Update:  Last night I took a quick trip over to my local grocery store to see if I could find the special “Birthday Cake” Oreo cookies.  They had a huge display to celebrate!

Of course, I had to buy the limited edition flavor to give it a try!  The cookie was the same and the filling smelled and tasted a bit like buttercream frosting.

There were also some fun and festive sprinkles in with the cream filling.

Yep, I just happen to own an “Oreo Cookie” glass…perfect for dunking into milk!

Banana Stuffed Pancakes with Honey Lemon Syrup

5 Comments | Written on February 22, 2012 at 5:00 am , by Kristina Vanni

Ooey Gooey Kellogg’s Treats

3 Comments | Written on February 21, 2012 at 5:00 am , by Kristina Vanni

This Tuesday, I am taking a quick break from announcing the weekly contest winner (don’t worry, you can find out who won the Meatloaf/Meatballs next Tuesday!) to backtrack a bit and tell you about a few of the mouth-watering winners from the Kellogg’s recipe challenges.  They sponsored a “Pies and Pastries Challenge” as well as a “Cookie and Dessert Challenge.”

This recipe from Edwina Gadsby took top honors in the Kellogg’s Holiday Cookie and Dessert Challenge.  Imagine everything you love about pecan pie in the form of a rice krispie treat!

Chocolate Pecan Pie Krispie Bars  (click here to view and print recipe)

Ingredients:

1/3 cup Unsalted Butter, plus additional for pan and hands

6 cups Miniature Marshmallows

2/3 cup Caramel Sauce or Caramel Ice Cream Topping

2 Tbsp Dark Corn Syrup

1/2 tsp Vanilla Extract

5 cups Kellogg’s Rice Krispies

2 cups Kellogg’s Cocoa Krispies

2 cups Toasted Pecan Pieces

2 cups (12 Ounces) Semi-sweet Chocolate Chips

Directions:

Preheat oven to 325 degrees. Butter a 9 x 13-inch baking pan.

Melt butter in large, heavy-bottomed saucepan over medium heat. Add marshmallows, stirring constantly until melted and smooth, 4 to 5 minutes. Remove from heat and stir in caramel sauce, corn syrup, and vanilla. Stir in Rice Krispies, Cocoa Krispies and pecans until thoroughly coated and well combined.

Scoop mixture into prepared pan. Butter hands and firmly pat into an even layer. Sprinkle chocolate chips over top. Place in oven until chocolate is slightly melted and able to spread; about 2 minutes. Remove from oven and spread chocolate evenly over top. Let cool for 2 hours or longer. Cut into bars.

This recipe from “CagneyInDenver” came out on top for the Kellogg’s Fall Pies and Pastries Challenge.  I love these pies because they are individual sized portions!  Using mini graham cracker pie crusts make the recipe a snap.  Plus, this is a no-bake dessert, so they are easy to whip up anytime!

No-Bake Pecan Pumpkin Cream Pie  (click here to view and print recipe)

Ingredients:

1 pkg 6 Keebler Ready Crust Mini Graham Cracker Pie Crusts

1 (8 Oz) Package Cream Cheese, softened

1/2 cup Granulated Sugar

1 1/4 cups Frozen Whipped Topping, thawed and divided

1 Tbsp Vanilla Extract, divided

1 Egg

1/4 cup Packed Brown Sugar

1 Tbsp Flour

1 cup Chopped Pecans

1/2 cup Canned Sweetened Pumpkin Pie Mix, not the plain puree

6 Whole Pecans, for garnish

Directions:

Place mini pie shells in a pan that will fit all six shells; set aside. Combine cream cheese, granulated sugar, 1/2 cup whipped topping and 1/2 Tablespoon vanilla in a mixer bowl; mix until very smooth, scraping edges as needed. Spoon mixture evenly between individual pie shells. In a medium saucepan whisk together egg, brown sugar, flour and remaining 1/2 Tablespoon vanilla until combined. Fold in pecans. Cook, stirring constantly, over medium heat until mixture is combined and thickened, about 2 minutes. Let cool, then spoon evenly over cream cheese mixture in pie shells. Stir remaining 3/4 cup whipped topping and canned pumpkin pie mix together just until blended. Spoon over pecan layer and top each with one whole pecan. Refrigerate until serving time.

Pancakes in Paradise – Made in America 2!

4 Comments | Written on February 16, 2012 at 5:00 am , by Kristina Vanni

What could possibly be better than lounging on the beach in a luxury resort in Hawaii?

How about spending time in paradise with some of the nation’s best chefs, taking cooking classes, participating in culinary outings, all while enjoying world-class cuisine!

Last October, I had the honor and pleasure of attending the “Made in America” cookbook launch event at the Four Seasons Hualalai in Hawaii.  It was an extraordinary weekend for food lovers and I learned so much from the guest chefs in attendance.

This dish from Chef Linda Rodriguez, (Pahu i’a Restaurant Hualalai Four Seasons Resort, Hawaii) was one of the recipes that first inspired author Lucy Lean to write her cookbook.  After one bite, I can certainly see why!  They are light as air and the fluffy texture simply melts in your mouth.

Chef Rodriguez advises, “Careful not to overmix the batter, the cakes won’t be as tender and delicate.” Also, “Because of the ricotta, these pancakes do not bubble like normal pancakes, so you need to watch their color for doneness.”

Lemon Ricotta Pancakes  (click here to view and print recipe)

6 large eggs, separated

Scant cup all-purpose flour

1/2 cup granulated sugar

Finely grated zest of 1 1/2 lemons

Freshly squeezed juice of 3 lemons

3/4 pound whole milk ricotta cheese

8 tablespoons (1 stick) unsalted butter, clarified, plus more for cooking

Pinch of salt

Confectioner’s sugar

Seasonal berries

Good-quality maple syrup

1.  In a large bowl, mix together the flour and sugar.  Add the lemon zest, lemon juice, and egg yolks and mix just until the batter comes together.

2.  Add the ricotta but do not overmix.  Slowly mix in the clarified butter (again, do not overmix).

3.  Whip the egg whites with a pinch of salt until they form stiff peaks.  Just before cooking, gently fold the whites into the batter.

4.  In a preheated nonstick pan or griddle over medium heat, add some clarified butter and about 1 1/2 ounces of batter per cake; each pancake will be about 5 inches in diameter and the batter will make approximately 12 cakes.

5.  Cook the pancakes until they are golden brown and the edges have started to brown.  Flip and cook through.

6.  Place 3 pancakes on each of four serving plates, sprinkle with confectioners’ sugar, garnish with seasonal berries, and drizzle with good-quality maple syrup.

I was so excited to hear that after the success of the Made in America events last October, the Four Seasons will once again be celebrating this phenomenal cookbook with another weekend of culinary extravagance!  From March 1-5 they will be celebrating “Made in America 2″  with some of LA’s Top Chefs.

The weekend will once again offer hands-on cooking classes where guests can learn from the masters.  One of the highlights from last year was this tutorial with Chef Ludo Lefebvre.

He taught us how to make mussels veloute with a Hawaiian twist using local ingredients.  The smell of the seafood cooking while watching the ocean waves crash along the shore only a few feet from our class was magical.

This time around, there will be another extra special treat, a LudoBites pop-up restaurant right there at the resort!  His “touring” restaurant is the toughest reservation in town, so the opportunity to dine on Ludo’s cuisine is not to be missed!  For more information on the Made in America events and the LudoBites pop-up, call (888) 340-5662, or visit www.fourseasons.com/hualalai.

Mahalo!

Chocolate-Strawberry Dessert Fondue

1 Comment | Written on February 14, 2012 at 5:00 am , by Kristina Vanni

Chocolate and strawberries…the perfect formula for a romantic Valentine’s Day dessert!

This dessert fondue couldn’t be easier.  So what are you waiting for?  Scurry over to the grocery store and pick up everything you need to impress your date!

Start with a can of creamy chocolate frosting.  Then all you have to do is add 1/3 cup of jam.  I used strawberry, but you could also use a seedless raspberry jam or maybe even orange.

That’s it!  Yep, it’s 2 ingredient fondue.

If you have a fondue pot, you can certainly use that to keep the chocolate warm and dippable.  I have this fun Crock Pot “Little Dipper” that works wonders for small amounts like this recipe.

Now you can get a bit creative!  Think of all the delicious things you can dip into this easy dessert fondue…

Luscious strawberries are a must…

 

 Slices of banana also taste great….

How about chocolate on top of chocolate?  Prepared brownie bites taste fantastic when dipped in the fondue…

Orange wedges are also divine…

Chocolate-Strawberry Dessert Fondue  (click here to view and print recipe)

1 container (1 lb) chocolate creamy ready-to-spread frosting

1/3 cup strawberry jam

Prepared Brownie Bites

Assorted fresh fruit (orange sections, strawberries, sliced bananas)

In a microwave safe bowl, stir frosting and jam.  Microwave uncovered on high for 20 to 30 seconds, or until mixture can be stirred smooth.  Pour into small crock-pot or fondue pot.  Keep warm over low heat, and serve within 1 hour.

Spear brownies and fruit with skewers or fondue forks; dip in fondue.

Frozen Red Velvet Cake – A Smart Swap!

5 Comments | Written on February 10, 2012 at 5:00 am , by Kristina Vanni

Red Velvet Cake…The name alone makes me swoon with delight!

Why does this delicious slice of heaven have to be such a diet buster?

That’s why I am eternally grateful to Yoplait for the Red Velvet Cake flavor of their Non-Fat Yogurt!

If you are trying to stay on track with your resolutions for 2012, this is the way to go.

I wanted to come up with a way to “Swap” my favorite high calorie, high fat slice of Red Velvet Cake for something just as flavorful and satisfying. That’s when the “Frozen Red Velvet Cake” was born.

Believe me, this swap is incredibly easy to make – only 3 ingredients!  At 120 calories a slice, that a cake I can feel good about sinking my teeth into!

Check out this video for tips on making this smart swap in your diet!

However, this is the just the beginning. Every Friday for the the next 8 weeks will now be “Fitness Friday!”

Stay tuned next week for the first installment with a fun announcement!

Frozen Red Velvet Cake  (click here to view and print recipe)

1 package (9 oz) chocolate wafer cookies

4 containers (6 oz each) Yoplait Light Red Velvet Cake yogurt

1 cup fat-free whipped topping, thawed

1. Line 8×4 inch loaf pan with plastic wrap.

2. In medium bowl, mix yogurt and whipped topping. Spoon yogurt mixture into pan about halfway up sides of pan. Arrange wafers along long sides of pan. Place chocolate wafer cookies vertically into yogurt mixture, filling length of the pan. Spoon remaining yogurt mixture over cookies.

3. Cover top with plastic wrap. Freeze at least 4 hours or overnight. To serve, remove torte from pan, using plastic wrap. Invert onto serving platter.  Cut into 14 diagonal slices.

1 serving: Calories 120 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Potassium 90mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g

Cookie Recipe Contest Winner – Cranberry Citrus Biscotti

3 Comments | Written on December 13, 2011 at 5:00 am , by Kristina Vanni

One of the many reasons I love biscotti…

It’s a cookie you can eat for breakfast!  What’s better than that?

This recipe for “Cranberry Citrus Biscotti” earned top honors in the recent “Cookie” themed week of our weekly recipe contest.  Huge round of applause for Mary Hawkes!

This time of year biscotti also makes a wonderful holiday gift.  Since these twice-baked cookies are hearty, they can stand up to the rigors of travel.  Store the biscotti in a decorative tin or jar, tie it up with a bow and you have a beautiful and delicious homemade gift!

Take a look at this winning recipe and then learn a little more about Mary!

Cranberry Citrus Biscotti  (click here to view and print recipe)

Ingredients:

3/4 cup Granulated Sugar

2 tsp  Grated Lemon Zest

2 tsp Grated Orange Zest

2 Large Eggs

2 Tbsp Unsalted Butter, melted

1/2 tsp  Lemon Extract

2 cups  All-purpose Flour

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Baking Soda

1/8 tsp  Salt

1/3 cup Finely Chopped Dried Sweetened Cranberries

1/4 cup Finely Chopped Pecans

Directions:

Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.

Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.

Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.

Helpful Tips:

Love this cookie! It is a “not-too-sweet” addition for your Christmas cookie platter. It also travels well and is great for a “sweet treat” gift. I love this biscotti for the summer too–omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.

How did you come up with your winning recipe?

I first experimented with a lemon biscotti recipe years ago and discovered that I love biscotti! So, I often use my basic biscotti recipe and change up the flavors for the season, varying the add-ins. I decided to try a winter biscotti using a holiday favorite, cranberries. The result, Cranberry Citrus Biscotti, turned out great. I was going to give some for an early holiday cookie gift—but they disappeared from the cookie tin sooner than I expected. Guess I’ll have to make some more!

What inspired you to enter the Better Recipes weekly contest?

Give me a challenge! There are so many fantastic and innovative recipes entered in the weekly contests, I knew it would be highly competitive. So I challenged myself to submit a recipe that I hoped would catch the judge’s eye.

Why do you think your recipe stood out to the judges? 

These biscotti have a delectable flavor and a delightful crunch—and tend to be somewhat addicting—so perhaps the judges fell to their cookie charms.

Do you have any advice for others interested in entering our recipe contests?

Cook up a storm and create recipes or fine-tune recipes that you and your family like. Also, strive to make that recipe stand out—whether it is a unique use of ingredients, new technique, general appeal and delicious flavors, etc.

Do you have any plans for the prize money?

Well, with Christmas here I am pretty sure I know that the prize will be going toward holiday gifts.

Any plans if you should win the grand prize?

If I were to win the grand prize? Hmmm, not sure, but lounging on a beach in Hawaii sounds mighty tempting…

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Don’t be afraid to try new ingredients—I recently tried pomegranate molasses and fell in love with it’s acidic yet sweet nuances. Sometimes trying new food items or techniques can lead to delightful culinary experiences. 

Maple Contest Winner – Maple Cheesecake with Gingersnap Crust

8 Comments | Written on November 15, 2011 at 5:00 am , by Kristina Vanni

With Thanksgiving right around the corner, many of us are in the midst of meal planning.  May I suggest this award-winning “Maple Cheesecake with Gingersnap Crust!”  It is incredibly easy and is a delicious change from some of the traditional holiday desserts.

If you look at the recipe, the only sweetener is pure maple syrup.  It is found not only in the cheesecake, but also incorporated into the crust.  Seems appropriate that this dessert took top honors in our recent “Maple” contest.  Take a look at the dish and then read all about our winner, Joni Hilton!

MAPLE CHEESECAKE WITH GINGERSNAP CRUST   (click here to view and print recipe)  

Ingredients:

3 cups  Gingersnap Crumbs, grind cookies in food processor

1/2 cup   Melted Butter

1 1/2 cups   Maple Syrup, divided

4 (8 oz pkg)  Cream Cheese, softened

4  Eggs

1 Tbsp  Vanilla

1/2 cup Cream

Whipped Cream, for topping, optional

Directions:

Preheat oven to 350 degrees. In a medium bowl, stir crumbs with butter and 1/2 cup of the maple syrup, until well mixed. Press onto bottom and sides of a 10 inch springform pan. Wrap bottom with foil, but do not bake. In a large bowl, beat cream cheese until fluffy. Beat in remaining syrup, eggs, vanilla and cream until smooth. Pour into crust and bake for 1 hour. The center will seem soft, but with firm upon chilling. Cool on a rack, then chill overnight. Remove sides before slicing into wedges, and serving. Top with whipped cream, if desired.

Congratulations Joni!  Tell us, how did you come up with your winning recipe? 

“I love the flavor of maple, and have often substituted it for other sweeteners in recipes.  This is a recipe I developed about ten years ago, after experimenting with gingersnap crumbs instead of graham crumbs for a cheesecake crust.  I’d say it’s definitely a family favorite.”

What inspired you to enter the Better Recipes weekly contest? 

“I do enter recipe contests as a hobby, and have entered Better Recipes many times before, but this is the first time I’ve won.  In the past, I’ve created dozens of original recipes that have won contests, including a chicken roulade, a glazed salmon, a beef rollup, a Caribbean eggs benedict, a seafood chowder, a key lime-white chocolate cookie, a triple chocolate-strawberry pancake, a pina colada bread pudding, and so on.”

Why do you think your recipe stood out to the judges?

“I hope because of its wonderful flavor.  Everyone loves cheesecake, but this one has some surprises in the filling and in the crust.”

Do you have any advice for others interested in entering our recipe contests? 

“Keep trying!  That’s what I did.”

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

“With Christmas around the corner, this will help tremendously.  I have four children so we can always use extra money!  If I should win the grand prize, that would be awesome, and would help with college expenses (all four are in college!)”

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

“Years ago a friend of mine passed along a great tip for making cakes.  She was one of those gals who makes wedding cakes as a side business.  And she told me always to bake a cake 10 degrees cooler, and for 5 minutes less than the recipe calls for. Then pop it right into the freezer, so it doesn’t have time to steam.  These tricks keep a cake super moist.”

Wow, I have never heard that tip before!  I am going to give that a try next time!   Thanks so much Joni and once again, a huge congratulations to you!