(BUSINESS WIRE)--For the first time, the 44th Pillsbury Bake-Off® Contest is opening its judging up to you, America! The country’s most prestigious cooking contest once again will have 100 finalists vying for the $1 million grand prize, but now America can help determine 10 of those final 100 recipes with the new You Be the Judge! voting, beginning May 14, 2009, at www.bakeoff.com.
The 44th Pillsbury Bake-Off® competition, set for April 11-13, 2010, at the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida, will feature two groups of recipes that will comprise the final 100 recipes—90 recipes whose creators will directly earn a spot at the competition and 20 recipes that will be placed on www.bakeoff.com for America to judge.
The 20 recipes will be posted in pairs every two weeks beginning May 14, 2009 (namely, May 28, June 11, June 25, July 9, July 23, August 6, August 20, September 3 and September 17, 2009) where the dishes will be judged. Voting is limited to one vote per person per each pair of recipes. Voters must be registered members of www.pillsbury.com and 18 years of age or older as of May 1, 2009, to participate.
“Through the years, we’ve received many calls from people asking how they can be a judge for the contest, so we thought it would be fun to have people get involved and help us decide which recipes should move on to Orlando and compete for the million-dollar grand prize,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager.
The recipe from each pair that receives the most votes will earn a spot in the Bake-Off® finals on April 12 in Orlando, where 100 home cooks will compete side-by-side at 100 mini-kitchens. You Be the Judge! voting for the tenth and final pair ends on October 1, 2009 at 11:59AM CDT. The 100 recipes competing for $1 million at the competition will be announced mid-October 2009.
The 44th Pillsbury Bake-Off ® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company and will award more than $1.1 million in cash, prizes and trips.
From early January through mid-April 2009, home cooks entered their original recipes in one of four recipe categories: Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. Entrants had to use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.
The primary list featured returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake!™ Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations® flaky dough sheet and Thin Pizza Crust were new products on the primary list.
The secondary list featured Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate were new eligible ingredients also on the secondary list.
Recipe entries are judged on taste, appearance, creativity, and consumer appeal. For the 44th contest and You Be the Judge! voting official rules, visit www.bakeoff.com.
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Showing posts with label pillsbury. Show all posts
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Friday, May 15, 2009
Thursday, April 2, 2009
Last Chance to Enter Million-Dollar Pillsbury Bake-Off® Contest
(BUSINESS WIRE)--The heat is on for home cooks to come up with a recipe idea that could be worth $1 million, as the April 20, 2009, entry deadline for the 44th Pillsbury Bake-Off® Contest is quickly approaching. One hundred finalists will earn a trip to Orlando, Fla., next year to vie for the million-dollar grand prize and the glory of winning America’s most prestigious cooking competition.
This contest marks 60 years of recognizing and rewarding home cooks’ creativity, a history that began when the first Pillsbury Bake-Off® Contest was held at the Waldorf=Astoria in New York City. Pillsbury will celebrate this 60th anniversary at the contest finals April 11-13, 2010, at the newest Waldorf=Astoria property—the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida.
Entrants must submit their original recipes at www.bakeoff.com or the Spanish language site www.quericavida.com for preliminary judging.
“The recipes that make it into the final 100 are dishes families across the country will love. They’re new ideas that look tempting and taste great,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager. “Finding inspiration for a simple recipe idea can be as easy as experimenting with new flavors or watching your favorite cooking show on television.”
Whether the idea comes from leftovers in the fridge or the desire to try a new product, Anderson shares these tips from the Pillsbury Bake-Off® Kitchens for creating an original recipe:
* Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient for several ingredients.
* For inspiration, browse your grocery store aisles or visit a new restaurant and order a dish you’ve never tried.
* Adapt a recipe for a different serving occasion, such as turning a main dish into an appetizer. Try adding a new flavor twist.
* Think about a recent vacation and take cues from the new foods and flavors you tried.
* Challenge yourself to whip up a new dish from foods that are already in your fridge and pantry.
* Once you have a good idea, ask yourself, “Does it look attractive? Will it appeal to the whole family? Would my friends ask me for this recipe?”
* As you test your recipe, ask yourself, “Does it taste good? Are the seasonings too spicy, too bland or just right? What can be done to make this taste even better? Does the texture complement the recipe?”
* Remind yourself what the judges are looking for: taste, appearance, creativity and consumer appeal, and ask, “Will my recipe stand out?”
How to Enter
Creative cooks must enter online at www.bakeoff.com (or at www.quericavida.com). Only entries submitted via the electronic entry form provided on these web sites will be accepted. All entries must be received by 11:59 a.m. (central daylight time) on April 20, 2009.
Cash and Prizes
Four recipe categories define the kinds of recipes consumers should submit for the Bake-Off® competition. These include Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.
Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.
Eligible Products
Contest officials have created two lists of eligible products. Contestants must use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.
The primary list features returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations™ flaky dough sheet and Thin Pizza Crust are new products on the primary list.
The secondary list features Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate are new eligible ingredients also on the secondary list.
Many of the eligible ingredients are familiar to home cooks and come in a variety of flavors, so people can choose their favorite ingredients from throughout the grocery store to use in their recipes. The official contest rules are available at www.bakeoff.com (or the Spanish language site www.quericavida.com) and list the specific eligible products and the amount of each that must be used in a recipe entry.
The upcoming 44th Pillsbury Bake-Off® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.
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This contest marks 60 years of recognizing and rewarding home cooks’ creativity, a history that began when the first Pillsbury Bake-Off® Contest was held at the Waldorf=Astoria in New York City. Pillsbury will celebrate this 60th anniversary at the contest finals April 11-13, 2010, at the newest Waldorf=Astoria property—the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida.
Entrants must submit their original recipes at www.bakeoff.com or the Spanish language site www.quericavida.com for preliminary judging.
“The recipes that make it into the final 100 are dishes families across the country will love. They’re new ideas that look tempting and taste great,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager. “Finding inspiration for a simple recipe idea can be as easy as experimenting with new flavors or watching your favorite cooking show on television.”
Whether the idea comes from leftovers in the fridge or the desire to try a new product, Anderson shares these tips from the Pillsbury Bake-Off® Kitchens for creating an original recipe:
* Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient for several ingredients.
* For inspiration, browse your grocery store aisles or visit a new restaurant and order a dish you’ve never tried.
* Adapt a recipe for a different serving occasion, such as turning a main dish into an appetizer. Try adding a new flavor twist.
* Think about a recent vacation and take cues from the new foods and flavors you tried.
* Challenge yourself to whip up a new dish from foods that are already in your fridge and pantry.
* Once you have a good idea, ask yourself, “Does it look attractive? Will it appeal to the whole family? Would my friends ask me for this recipe?”
* As you test your recipe, ask yourself, “Does it taste good? Are the seasonings too spicy, too bland or just right? What can be done to make this taste even better? Does the texture complement the recipe?”
* Remind yourself what the judges are looking for: taste, appearance, creativity and consumer appeal, and ask, “Will my recipe stand out?”
How to Enter
Creative cooks must enter online at www.bakeoff.com (or at www.quericavida.com). Only entries submitted via the electronic entry form provided on these web sites will be accepted. All entries must be received by 11:59 a.m. (central daylight time) on April 20, 2009.
Cash and Prizes
Four recipe categories define the kinds of recipes consumers should submit for the Bake-Off® competition. These include Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.
Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.
Eligible Products
Contest officials have created two lists of eligible products. Contestants must use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.
The primary list features returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations™ flaky dough sheet and Thin Pizza Crust are new products on the primary list.
The secondary list features Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate are new eligible ingredients also on the secondary list.
Many of the eligible ingredients are familiar to home cooks and come in a variety of flavors, so people can choose their favorite ingredients from throughout the grocery store to use in their recipes. The official contest rules are available at www.bakeoff.com (or the Spanish language site www.quericavida.com) and list the specific eligible products and the amount of each that must be used in a recipe entry.
The upcoming 44th Pillsbury Bake-Off® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.
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Wednesday, January 28, 2009
Your Recipe Creation Could Be Worth $1 Million
(NAPSI)-The 44th Pillsbury Bake-Off® Contest is now open for entries. One hundred finalists will compete for the $1 million grand prize. The entry deadline is April 20, 2009. For contest details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Entertaining Appetizers category. The simple step of spraying the pan with no-stick cooking spray helps create a crispy, nicely browned crust.
Mango, Prosciutto And
Goat Cheese Appetizer Pizza
1 tablespoon CRISCO® pure olive oil
1 medium onion, chopped (1/2 cup)
1 firm ripe mango, seed removed, peeled and cut into ¼-inch pieces (1 cup)
1/3 cup SMUCKER'S® sweet orange marmalade
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 to 2 teaspoons soy sauce
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
4 oz thinly sliced prosciutto
1 cup shredded mozzarella cheese (4 oz)
1 cup crumbled goat (chèvre) cheese (4 oz)
Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve ½ cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.
Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.
Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.
Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.
Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved ½ cup mango.
Makes 24 appetizers.
• Bake-Off is a registered trademark of General Mills
• Smucker's and Crisco are registered trademarks of The J.M. Smucker Company
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Mango, Prosciutto And
Goat Cheese Appetizer Pizza
1 tablespoon CRISCO® pure olive oil
1 medium onion, chopped (1/2 cup)
1 firm ripe mango, seed removed, peeled and cut into ¼-inch pieces (1 cup)
1/3 cup SMUCKER'S® sweet orange marmalade
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
1 to 2 teaspoons soy sauce
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
4 oz thinly sliced prosciutto
1 cup shredded mozzarella cheese (4 oz)
1 cup crumbled goat (chèvre) cheese (4 oz)
Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve ½ cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.
Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.
Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.
Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.
Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved ½ cup mango.
Makes 24 appetizers.
• Bake-Off is a registered trademark of General Mills
• Smucker's and Crisco are registered trademarks of The J.M. Smucker Company
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Tuesday, January 20, 2009
Creativity In The Kitchen Could Pay Off
(NAPSI)-A simple recipe idea could be your ticket to fame and fortune. The 44th Pillsbury Bake-Off® Contest is accepting entries now through April 20, 2009. One hundred creative home cooks will compete for a $1 million grand prize at the contest finals April 11-13, 2010, in Orlando. For more details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Sweet Treats category. The caramel ice cream topping in the filling and drizzled on top makes this creamy cheesecake irresistible.
Spiced Creamy Caramel-Peanut Torte
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Smucker's® caramel ice cream topping
½ cup Jif® creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1¼ cups Fisher® honey roasted peanuts
Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
16 servings
Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.
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Spiced Creamy Caramel-Peanut Torte
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Smucker's® caramel ice cream topping
½ cup Jif® creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1¼ cups Fisher® honey roasted peanuts
Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
16 servings
Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.
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