1st place 2023 dessert contest winning recipe--

PEANUT BUTTER PIE --SUBMITTED BY REBEKA RAMSEY

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Ingredients

    CRUST:

• 14 whole chocolate graham crackers

• 1 Tbs. light brown sugar

• 7 Tbs. unsalted butter, melted 

• FILLING:

• 8 ounces cream cheese, room temperature

• 3/4 cup powdered sugar plus 2 tablespoons, divided

• 1 cup creamy conventional peanut butter

• 1 cup heavy whipping cream

• 1 teaspoon vanilla extract

• TOPPING:

• Melted peanut butter

• Melted chocolate

• Mini Reese's cups

• Peanut butter chips

Preheat oven to 325*F

For the Crust:

In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10-12 minutes. Cool completely on a wire rack.

For the Filling:

In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract, and continue to whip until stiff peaks form.

Gently fold the whipped cream in the peanut butter mixture. Pour into the prepared pie shell and greeze for 3 hours or chill in the fridge at least 6 hours.

For the Topping:

Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag's tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.

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1st place 2023 CHILI contest winning recipe

--SUBMITTED BY JUDY WEBB

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Ingredients

• 1 pack of hot chili mix

• 1 pack of mild chili mix

• 8 ounces of water

• 1 can of tomato sauce

• 2 cans fire roasted diced tomatoes

• 1 can kidney beans

• 1 can chili beans

Directions

​   1. Mix both chili mix packs with water and tomato sauce, bring to a boil.

   2. Add diced tomatoes, kidney beans, and chili beans.

   3. Add the ground beef after frying.

   4. Simmer on low for 1 hour.

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"SPICY" GRILLED SHRIMP

Ingredients

• ⅓ cup olive oil

• ¼ cup sesame oil

• ¼ cup chopped fresh parsley

• 1 tablespoon hot sauce

• 2 tablespoons minced garlic

• 1 tablespoon ketchup

• 1 tablespoon Asian chile paste

• 1 teaspoon salt

• 1 teaspoon black pepper

• 3 tablespoons lemon juice

• 2 pounds large shrimp, peeled and deveined

• 12 wooden skewers, soaked in water

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Directions

1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.

2. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.

3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

4. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

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AMISH BREAKFAST CASSEROLE

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Ingredients

• 1 pound sliced bacon, diced

• 1 medium sweet onion, chopped

• 6 large eggs, lightly beaten

• 4 cups frozen shredded hash brown potatoes, thawed

• 2 cups shredded cheddar cheese

• 1-1/2 cups 4% cottage cheese

• 1-1/4 cups shredded Swiss cheese

 

Directions

1. Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

2. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

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