Winning recipes
In today's food section, we've included the winning SPAM recipe from the State Fair and a list of the names of the other winners. We didn't have room in print to run all the recipes, but the infinite space of the cyberworld allows us to do so here. Personally, I'm keeping the Peachy-Berry Pie recipe to use next summer when the peaches and berries will be plentiful again.


Ghirardelli Chocolate Championship
Kimberly Ortiz of Pueblo, 1st place, Colorado State Fair
Decadent Chocolate Delights
1 cup butter
2 cups regular oats
1/2 cup sugar
1 teaspoon vanilla
1 cup brown sugar
2 cups flour
2 eggs
1 1/2 cups raisins
1 teaspoon baking powder
1/2 cup pecans
1 bag of Ghirardelli Milk Chocolate Chips
Cream butter and sugars. Add eggs and beat well. Add dry ingredients, then vanilla, raisins, pecans and Ghirardelli Chocolate Chips. Roll into balls and bake at 400 degrees for about 10 minutes or less.
Yields approximately 4 dozen cookies.


Fleischmann’s Yeast “Best-Ever Baking” Contest
Eleanor Ward of Pueblo, 1st place, Colorado State Fair
Spicy Taco Loaf
3 cups flour
2 tablespoons sugar
1 package Fleischmann’s Yeast
Dissolve in 1/4 cup water & 1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon cumin powder
1 tablespoon dried cilantro leaves
2 tablespoons Chile pequin
2 tablespoons minced smoked sun dried tomatoes
1 jalapeno cored and minced
1/4 medium bell pepper minced
2 tablespoons grated Monterey Jack cheese
1 cup milk
1 egg beaten
2 tablespoons butter
Make taco meat as desired. 1 pound of ground round and seasonings as desired.
Prepare yeast to directions. Heat milk till very hot, add butter and set aside. In large bowl mix flour, sugar, salt, garlic, cumin, cilantro and Chile pequin. Mince peppers and tomatoes, grate cheese and add to flour mixture, toss well. Make a well in middle of flour mixture than add egg, yeast and milk mix and knead dough until soft and smooth. Roll dough in rectangle shape and place taco meat and the rest of the cheese in center, cut edges to make a braid. Let rise for 20 minutes, then place in heated oven at 350 degrees for 35-40 minutes or until golden brown. This can be drizzled with melted questo cheese. Server as appetizer in large or small pieces.
Can serve up to 10 people.


Pillsbury Pie Baking Championship
Laura Milosavich of Pueblo, 1st place, Colorado State Fair
Peachy-Berry Pie
1 package Pillsbury Refrigerated Pie Crust
2 tablespoons lemon juice
3 cups slice, pitted, peeled fresh peaches
1 cup blueberries
1/2 cup blackberries
1 cup sugar
2 heaping tablespoons quick-cooking tapioca
1/2 teaspoon salt
1 tablespoon butter
Additional sugar
In a large bowl, gently toss fruits with lemon juice. Combine sugar, tapioca and salt; stir into the fruit and let stand for 30 minutes. Prepare pie crusts according to directions. Line a 9 inch pie plate with bottom crust. Add filling; dot with butter. Place top crust over filling. Seal and flute edges. Cut openings in top crust to vent. Bake at 425 degrees for 25 minutes, then reduce heat to 375 degrees for 15 minutes or until crust is golden brown and filling is bubbly. Sprinkle with sugar before or after you bake the pie.


Hidden Valley Ranch Family Friendly Food Contest
Dolores Vaccaro of Pueblo, 1st place, Colorado State Fair
American Ethnic Potato Salad
4 fresh Green chili – chopped fine – take seeds out
1 small can Pinto Beans – drained (plain)
4 cups Boiled – diced Colorado Russet Potatoes – cold
1/4 cup Fresh Green Pepper – chopped
3 Eggs – hard cooked – diced
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons minced Green Onions
Combine:
4 oz. drained Red Pimento
1 teaspoon prepared Mustard
1 cup Sour Cream
1/4 cup Red Cider Vinegar
1 cup Mayonnaise
1 package Hidden Valley Ranch Seasoning Mix
Combine dressing ingredients and mix well together. Add dressing to cold diced potatoes and mix lightly but thoroughly. Refrigerate several hours or overnight to blend flavors. Sprinkle top with paprika. Chill. Serve on lettuce.
Optional: Garnish with tomato wedges and tortilla chips.

Best Boboli Pizza Contest
Melanie Rohar of Pueblo, 1st place, Colorado State Fair
Blueberry Dessert Pizza
1 Boboli Thin Pizza Crust
2 tablespoons butter melted
1/4 teaspoon cinnamon
1 package cream cheese (8 oz.)
3/4 cup powdered sugar
1/2 cup butter softened
2 tablespoon brown sugar
1 can 21 oz. blueberry pie filling
1 cup crushed pecan shortbread cookies crushed
Preheat oven to 350 degrees.
Place pizza crust on ungreased baking sheet. Brush 2 tablespoons of melted butter with cinnamon over the entire pizza crust, bake 5-6 minutes. Allow crust to cool.
In a large bowl, mix together cream cheese and softened butter. Add powdered sugar; and brown sugar. Mix well. Spread cream cheese mixture evenly over pizza crust. Then add an even layer of blueberry filling. Top with crushed cookies. Serve cool.


Eagle Brand Cookie Bar Bonanza
Melanie Rohar of Pueblo, 1st place, Colorado State Fair
Carmel Drizzle Bars
Crust:
1 cup butter, softened
2/3 cup brown sugar
2 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans
In a large bowl, cream butter and brown sugar together. Mix in flour, baking soda and salt, until crumbly. Stir in nuts. Lightly press crumbs into the bottom of a butter 9 x 13 pan.
Filling:
14 oz. Eagle Brand Sweetened Condensed Milk
8 oz. package of cream cheese softened
1 egg
8 oz. chopped dates
1 teaspoon vanilla
In a large bowl, blend Eagle Brand Sweetened Condensed Milk and cream cheese until smooth. Mix in remaining ingredients thoroughly, then pour filling over the crust.
Topping:
16 oz. tub of Carmel dip
Warm the Carmel dip in a glass measuring cup in the microwave for about one minute, and then drizzle Carmel over the top of the filling.
Bake in a 350 degree preheated oven for 30 to 35 minutes. Cool completely and serve.