Recipe Entries for the Third Annual County Fair

Benton, KY(Zone 7a)

It is time for the 3rd Annual County Fair!

Now that the 'blue ribbon' recipes have been entered, go here: to vote for your favorite recipe

Don't delay - voting ends at 8 pm Pacific Daylight Time on October 1!

Thumbnail by melody
Niles, MI(Zone 5a)

First Place Winner

My gramdmother made these for us, my kids grew up on them and they are still a family favorite.

Clean You’re Pantry Cookie Bars

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes


• 1/2 cup butter, melted
• 1-1/2 cups graham cracker crumbs
• 1 can sweetened condensed milk
• 4-1/3 cups total of a variety of add-ins in any amount of:
• Chips - white, semi-sweet, dark and/or milk chocolate, butterscotch, cinnamon etc
• nuts - walnuts, pecans, almonds, hazelnuts etc ( this is where you clean out the cupboard)
• coconut
• raisins or other dried fruits
• coarsely chopped candy bars or candy-coated chocolate pieces
Preheat oven to 350 degrees F (325 degrees F if glass or dark pan used).
Grease 9x13 pan. Mix butter and graham cracker crumbs.
Press into prepared pan. Evenly pour sweetened condensed milk over crust.
Sprinkle top with variety* of add-ins.
Press into milk and bottom layer.
Bake for 25 minutes. Allow to cool before cutting.

Makes: 24 pieces.

* You could make this with just one add-in, but a variety offers different flavor sensations and multiple textures.

Pearisburg, VA(Zone 7a)

Fig Jam

This is wonderful on your favorite cracker with some sharp white cheese (swiss or something with a 'bite'). Brie is to mild.

4 pounds fresh picked figs (I use Brown Turkey figs)
3 cups sugar
4 T. lemon juice
1/2 C brandy
1 tsp salt

Chop figs into small pieces. I quarter my figs but there are rather small. Using a heavy bottom pot all all ingredients and bring to a boil. Boil until thick and pour into half pint jars. Makes 8 jars.

Somewhere in, MD(Zone 7b)

I use this recipe (for Marinara) when I want a chunky but all-veggie red sauce, especially for dipping my Calzones in! You can use fresh-from-the-garden tomatoes for this, but you can also use canned tomatoes, either one works well.

2-4 tablespoons olive oil (varried amounts as needed for sautéing).
1 cup chopped onion
1 cup coarsely chopped mushrooms (stems and all)
2 cloves garlic, minced (or more, to taste)
2 stalkes celery, chopped
2 medium carrots, grated
4-5 cups fresh diced tomato (or 1 1/2 28-oz cans of diced tomato, undrained)
1 6-oz can tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1-2 tablespoons dark brown sugar
2-3 dashes Worcestershire sauce

In large skillet, sauté carrot and celery in olive oil until it begns to soften, about 8 minutes, stirring often. Add onion and mushrooms, and continue to sauté another 3-5 minutes, continuing to stir often. Add garlic, and cook another 2-3 minutes, stirring frequently to keep the garlic from burning. (You always want to add garlic last when sautéing because it cooks the quickest and ya don't want it to burn!)

Heat a little bit more olive oil (about 1 tablespoon) in a medium-large sauce pot, on medium heat... meanwhile...

Transfer sautéed veggies to a food processor bowl along with half of the tomatoes and pulse a few times, for about 3-5 seconds each pulse, until you get a coarse liquid. Dump that into the pre-heated sauce pot, then pulse the rest of the tomatoes in the food processor until it's a coarse liquid also. Add to the pot and stir well. Add all the spices and stir well. Add the tomato paste, Worcestershire, and brown sugar, and again, stir well. Bring the mixture to a gently rolling simmer, then turn the heat down to "low", and allow to gently simmer uncovered for 2-4 hours to allow the flavours to incorporate.

Makes about 1 1/2 quarts.

Bon Apetit! =)

Somewhere in, MD(Zone 7b)

Hmmm, I cannot seem to "edit" my post to include a late-taken photo, so I'll put it here. Here's a pic of my Marinara that I took this morning. (good thing I just made some the other day!) =)

Thumbnail by speediebean
Jacksonville, FL(Zone 9a)

Third Place Winner

Lemon Pepper Potatoes

Came up with this one as I was tired of all of the other potato dishes.

4 or 5 medium potatoes, pealed, & sliced.
2 tbsp. margarine. or butter
1tbs. cooking oil (choice)
1 medium onion, slivered
1 peeled & chopped, tomato
3 tbs. lemon juice
healthy splash of hot wing sauce. May substitute hot sauce, adjust to degree of taste.

Peel & slice potatoes. Heat butter/margarine & oil in fry pan, & fry potato slices until almost fork tender, add slivered onions, & chopped tomatoes, cover turn down heat, simmer about 10 minutes.

mix lemon juice & hot wing sauce together, blend well into potato mixture simmer for another 5 minutes on low----serve.

Measurements are approximate, adjust to desired use.

Serves 4

This message was edited Sep 6, 2012 9:06 PM

Niles, MI(Zone 5a)

Annabelle’s Baked Beans
3 large (10 oz) cans pork and beans, drained
1 cup brown sugar
1/2 cup light molasses
1 cup finely chopped sweet onion
1 teas dry mustard
½ teas garlic granules
1/2 cup hickory flavor BBQ sauce
1 large can cooked beef, drained or 1 lb cooked beef roast, finely diced

Mix all ingredients together in 4-quart slow cooker and cook for 4-5 hours on medium
Flavor gets better and better as the beans are reheated, (if there are any that you can reheat)

My family and friends wont have a BBQ without these

Nashville, TN(Zone 6b)

GrandMothers Old Fashioned F.R.O.G. JAM

Makes about 5 cups
1 quart of fresh Figs
2 cups of Fresh Raspberries
½ cup fresh Orange juice
1 tsp minced Ginger (Start with a piece of Fresh Ginger about the size of your thumb) remove the peel before grating.
I tsp Orange Zest
2 ½ cups of white sugar
1 tsp of lemon Juice
1 pouch of liquid pectin

F. Wash the Figs, cut off stems, cut in half and throw in a blender or Food Processor. Pulse to chop well. You can also use a potato masher. Dump blended figs into a large bowl.

R. Mash the Raspberries until crushed but still in lumps. (You can Sieve ½ of the Raspberries to remove some of the seeds, I usually don’t, I like the seeds.) Add to Figs in bowl.

O. Squeeze the juice from oranges, you will need ½ cup juice. Zest the orange peel into long strips (Don’t use any of the white part, it taste bitter.) Add juice and zest to the fruit bowl.

G. Grate the peeled Ginger and add to the bowl.

1. Stir fruit mixture to mix well, cover and let sit for about 30 minutes.
2. Add fruit mixture to a large saucepot. Stir in Sugar and lemon Juice. Bring to a Full Boil over High heat. Stir Constantly or it will burn, once it comes to a boil that can’t be stirred down add the fruit Pectin and return to a boil for 1 minute.
3. Reduce heat, cover and boil gently for 45 minutes. Stir occasionally.
4. Remove from heat and skim off any foam.
5. Ladle into prepared jars, filling to within 1/8” from the top. Wipe rims and cover with two piece jar lids. Screw bands on tightly
6. Process in water bath for 10 minutes.

Thumbnail by picabo Thumbnail by picabo
Tempe, AZ

Second Place Winner

Valley of the Sun Banana Bread

This recipe is modified from one in Cooking with Honey by Joan Barrett to include additional ingredients* that are grown here in the Phoenix area.

2/3 cup of honey
1/2 cup of oil
3 eggs, beaten
3 ripe bananas*
1/4 tsp salt
1 tsp vanilla
1 cup whole wheat flour
1 cup mesquite flour*
1 tsp baking soda
1 cup pecan pieces*

Beat together the honey and oil, add eggs, mashed bananas, salt and vanilla.
Add flour and baking soda and blend until the batter is smooth
Add pecan pieces.
Grease 1 large or 2 small loaf pans and bake in 350F degree oven for 45 minutes.
Recipe can also be used to make muffins. Baking time is approximately 15 minutes.

Niles, MI(Zone 5a)

Where can I find Mesquite flour or is there a type that I can sub?

Decatur, GA

Fiesta Salad

1 med brocolli crown
1 med cauliflower
1 can of 3 bean salad
1 large tomato diced
3 chicken breast grilled and diced
1 package of dry ranch dressing
1 package of dry Italian dressing
1 small jar of black olives(without pits)
1/2 cup of vegetable oil
juice of 2 medium lemons
steam Broccoli and Cauliflower drain and cool
mix all ingredients in order
end with lemon juice on top and refrigerate.
sometimes use Publix rotisserie chicken.

This message was edited Sep 12, 2012 10:11 AM

This message was edited Sep 12, 2012 10:13 AM

Tecumseh, MI

Lin's Wild Grape Jam

I make this every year for Christmas
Gifts for my relatives and they love it.
The Wild Grapes are small and it's a tedious
job getting the stems off, but the final product
is well worth the work.

Lin's Wild Grape Jam

3 lbs. Wild Grapes
3 cups water
4 1/2 cups sugar
1 package of Liquid Pectin

Prep time: 1 day
1.In large saucepan, crush grapes with potato masher, pour in water and bring to boil.
2. Reduce heat and simmer covered for 10 minutes or until fruit is soft.
3.Transfer grapes to jelly bag or colander lined with a double thickness of fine cheesecloth
and let drip over night.

Next day:
1.Measure juice, you should have 3 cups, into a large heavy sauce pan, stir in sugar.
2. Bring to boil over high heat, stirring constantly.
3. Stir in pectin.
4. Return to full boil and boil hard for 1 minute, stirring constantly.
5. Remove from heat and skim off foam with a metal spoon.
6. Pour into sterilized jars, leaving 1/8 inch head space.
7. Make sure your jar rims are clean, place jar lids and bands on jars.
8. Place jars in water bath for 10 minutes or I have turned my jars upside
down for 15 minutes, either way check to make sure they have sealed.

Thumbnail by Lin52
Murfreesboro, TN(Zone 7a)

Now that the 'blue ribbon' recipes have been entered, go here: to vote for your favorite recipe

Don't delay - voting ends at 8 pm Pacific Daylight Time on October 1!

Benton, KY(Zone 7a)

The winners of the Recipe Category of the County Fair have been determined and posted. Let's all congratulate them!

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