Mormon Life - LDS Living Recipe Contest tag

{Food Dish} Best Dessert Bar Contest: 2nd Runner-up + Recipe

Thu, 24 May 2012 00:05:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We're getting close to revealing the winner of our contest, but let's not forget about the delicious dessert that came in as the third favorite: Butterscotch Nutella Bars.

Two finalists down (see our other favorite dessert bar recipes so far); three more finger-licking recipes to go.

This week, meet our voters' third most favorite recipe from the 30+ that we received: Butterscotch Nutella Bars, by Sharon Leigh Painter of Aloha, Oregon.

Nutella. Need we say more? Combined with the slightly nutty flavor of butterscotch and fluff of marshmallow, these were irresistably sweet. The texture was also perfectly flakey. It's no wonder they were so close to receiving the top honor.

Butterscotch Nutella Bars

Crust Ingredients
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup butter, softened
2 eggs

Filling Ingredients
½ cup Nutella
1 cup mini marshmallow over Nutella
1/3 cup butterscotch chips

Crust:
Using a spoon, mix sugar, flour, salt, and baking powder. Using a pastry blender add butter. When well mixed add eggs. Stir with spoon and then mix with hands until well incorporated. Reserve 2 cups (loosely packed) of this mixture for topping. Press the remainder in a sprayed 9 X 13 glass dish. Bake at 350 for 10-13 minutes until lightly golden on edges (do not over bake).

Filling:
While the crust is still hot, spoon on Nutella. Sprinkle marshmallows over that, and then sprinkle butterscotch chips. Finish by sprinkling reserved 2 cups of dough. Bake for 10-13 minutes until marshmallow and crust are lightly browned.

Enjoy warm or cooled.

Other winning recipes from this contest:

Fourth Runner-up: Strawberry Limeade Bars

Third Runner-up: Chocolate Orange Bars

{Food Dish} Best Dessert Bar Contest: 3rd Runner-up + Recipe

Thu, 17 May 2012 00:05:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We continue to unveil the most delicious dessert bars of all today with another winning recipe: Chocolate Orange Bars, which received the fourth most votes.

Do you think you can handle the deliciousness?

Last week we started to announce the best recipes we came across during our recent Best Dessert Bar Contest with our fourth runner-up: Strawberry Limeade Bars (click here for the recipe).

Now it's time to get the delicious details on the third runner-up: Chocolate Orange Bars, by Barbara Lee Parsons of Huntsville, Alabama.

We loved the perfectly chewy texture of these bars (just what a bar should be) paired with the perfect balance of sweet chocolate to citrusy orange. The flavors were just a great combination; we couldn't get enough!

Chocolate Orange Bars
(Welcome to the Neighborhood Treats)

Layer #1
1 cup all-purpose flour, sifted
1/4 teaspoon salt
1/4 cup unsalted butter at room temperature

Layer #2
3/4 cup brown sugar, firmly packed
2 eggs
1 (6-ounce) package of chocolate chips
1/4 cup coconut, flaked style
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla

Orange Frosting:
1 1/2 cups powdered sugar
3 Tbsp butter
1 tsp grated orange rind
2 T orange juice

Layer #1: Cream the butter and the sifted flour and salt and mix thoroughly. Line an 8-inch square pan with wax paper and spread the mixture into pan and press down with a spoon. Bake for 15 minutes at 375 degrees F.

Layer #2: Blend together the sugar and eggs and stir in 3/4 cup of the chocolate chips. Add coconut and vanilla. Mix in the flour and salt Mix well and spread over first layer that previously you baked. Bake again for 15 minutes in a 375 degree F oven. Remove from oven, cool and then remove from pan.

Frosting: Cream butter and gradually add the sugar. Blend thoroughly. Add orange rind and orange juice. Frost the bars with orange frosting. Melt the remaining chocolate chips and drizzle on top of orange frosting.

Other winning recipes from this contest:

Fourth Runner-up: Strawberry Limeade Bars

{Food Dish} Best Dessert Bar Contest: 4th Runner-up + Recipe

Thu, 10 May 2012 00:05:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: Choosing our favorite dessert bars was hard – there were so many delicious options! But we did what had to be done, and now it's time to start meeting the winners. Today: Strawberry Limeade Bars, which received the fifth most votes.

A couple weeks ago, we held our dessert bar competition here at corporate headquarters. We had quite the task in front of us, since we received so many recipes (and all of these sounded delicious). We enlisted the help of co-workers, family members, and friends, and finally came up with a list of our favorites.

Because your submissions were just so tasty, we're publishing more than the usual three recipes online. So, today, meet our 5th favorite recipe: Strawberry Limeade Bars, by Julie Egan of Flower Mound, Texas.

We loved the refreshing, slightly tropical twist of these bars. They taste just like the drink!

Strawberry Limeade Bars

Crust:
1 strawberry cake mix
1/2 cup butter, softened
1 egg
2 tablespoons lime zest

Topping:
4 eggs, beaten
1 cup sugar
1/4 cup flour
1/2 cup lime juice

Preheat oven to 350 degrees F. Mix crust ingredients and press into 9x13 pan. Bake for 15 minutes.

Mix together topping ingredients and pour over crust. Bake for an additional 25 minutes, until set.

Sprinkle with powdered sugar while warm. Cool. Serve at room temperature or chilled.

Check out the links below for other finalists from the dessert bar contest:

3rd Runner-up: Chocolate Orange Bars

{Food Dish} Contest: Best Dessert Bar Recipe

Thu, 01 Mar 2012 00:04:00 -0700

by LDS Living
source: MormonLife.com

Mormon Life says: Send us your best dessert bar recipes for the chance to win LDS Living's Best Dessert Bar Contest, a $100 gift certificate, and be published in an upcoming issue of LDS Living!

Remember our cookie contest? The winner (Lemon Crinkle Cookies) continues to be one of LDS Living's most popular online posts every week. Since it seems people enjoy desserts the most, our new "best" will appeal to your sweet tooth, taking its inspiration from equal parts cookie and cake: dessert bars.

Here are the rules (you must abide by each for your recipe to be considered):

1) Recipes must be original. As delicious as you find Paula Deen's Five-Layer Bars recipe, we can't consider it. And don’t simply change the name—just as you wouldn’t want someone else to claim work that is yours, please do not claim someone else’s as your own. (If you found a recipe and tweaked it beyond recognition, you can submit that as your own. Family recipes are also acceptable.)

2) Submit the recipe with your full name, e-mail address, home city and state, and a valid daytime phone number by Friday, April 20, 2012. (LDS Living will use this information only to get a hold of you in the event that you win; we will not use it for marketing or other purposes.)

If you have a photo of the dessert bar, please submit it, but photos are not required.

E-mail recipes to editor[at]ldsliving[dot]com. (E-mail the editor.)

We will be testing the recipes after we receive them. The winner will receive a $100 gift certificate to Deseret Book and will be announced along with two runners-up throughout May, starting on May 10, and the winning recipes will also be given at that time. In addition, our winner and runners-up will be featured in the recipe section of an upcoming issue of LDS Living magazine!

You responded to our challenge the first time with gusto. Have you got what it takes to be crowned victor and join the august ranks of LDS Living best chefs? We're excited find out.

Bonne chance!

{Food Dish} LDS Living Casserole Competition: WINNER + Recipe

Thu, 09 Feb 2012 00:05:00 -0700

by LDS Living
source: MormonLife.com

Mormon Life says: And finally, we'd like to announce the winner of our Best Casserole Contest: Verde Chicken Mexican Lasagna. Prepare to have your casserole socks knocked off.

We hope you've enjoyed creating, cooking, and sharing your recipes, and we especially hope you enjoy our three winners! Note: now that our "casseroles" chapter has closed, get geared up for our Best Dessert Bar Contest, starting March 1.

Without further ado, our winner is . . . Verde Chicken Mexican Lasagna by Celeste Pearson of Lakewood, Washington. We loved the combination of textures and Southwest spices in this cassrole.

Congratulations! (You can also view her cooking blog at girlsinaprons.blogspot.com.)

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Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.   Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust

seasonings to your preference. Cut tortillas in half with kitchen shears.   In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.   Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

Click on the links below to see the Runners-up in our casserole contest:

1st runner-up: Panini Caprese Strata with Roasted Bell Pepper Cream

2nd runner-up: Chicken Cordon Bleu Florentine Casserole

{Food Dish} LDS Living Casserole Competition: 1st Runner-up + Recipe

Thu, 02 Feb 2012 00:05:00 -0700

by LDS Living
source: MormonLife.com

Mormon Life says: We received lots of great recipes from our readers, but a few stood out above the rest when we held our casserole competition last week. Here’s the recipe for Panini Caprese Strata with Roasted Red Pepper Cream, which got the second most votes.

A couple weeks ago, we held our Corporate Casserole Day to assemble a delicious collection of food and a large body of people to vote on the best flavors. And last week, we announced our second-runner up, Chicken Cordon Bleu Florentine Casserole (click here to see the recipe). Next week, we will announce the grand prize winner, who will receive a $100 gift certificate to Deseret Book, so stay tuned! (To see pictures from the cook-off, click here.)

Our first runner up was . . . Panini Caprese Strata with Roasted Red Pepper Cream from Beth Jane Taylor of Quincy, California. We enjoyed all the fresh ingredients and the tangy cream sauce on top. Thanks for sharing this delicious recipe!

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Panini Caprese Strata with Roasted Red Pepper Cream

Red pepper cream:
½ cup jarred roasted red peppers
1 pint sour cream

Strata:
6 large eggs
3 cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 large loaf French bread, cut into 1 inch cubes
1 cup prepared basil pesto
8 ounces prosciutto, sliced into thin strips
8 ounces fresh mozzarella, cut into ½ inch cubes
2 large tomatoes, diced
1 cup grated parmesan cheese
½ cup fresh Italian parsley, chopped

Roasted red pepper cream:
In a blender or food processor, blend peppers and sour cream together for 30 seconds to 1 minute. Set aside in refrigerator.

Strata:
In a medium bowl, whisk eggs, milk, salt and pepper until it is creamy and smooth. Set aside. In a greased 9x13 pan, place half the bread cubes on bottom and spread evenly. Dollop pesto in small chunks on top of bread cubes over entire surface. Sprinkle prosciutto over entire surface. Evenly distribute mozzarella over bread cubes. Now evenly distribute tomatoes over entire surface. Cover dish with remaining bread cubes. Pour egg mixture evenly over entire surface. Sprinkle parmesan cheese and parsley on top, cover with tin foil and let it chill for 1 hour or up to one day.

Preheat oven to 350 degrees.

Cover and bake for 30 minutes, take foil off and let bake until center of strata is set and top is slightly browned, about 20-30 more minutes. Let it stand for 10 minutes, cut into squares and pour desired amount of Roasted red pepper cream over squares.

Click on the links below to see the other finalists in our casserole contest:

Winner: Verde Chicken Mexican Lasagna

2nd runner-up: Chicken Cordon Bleu Florentine Casserole

{Food Dish} LDS Living Casserole Competition: 2nd Runner-up + Recipe

Thu, 26 Jan 2012 00:12:00 -0700

by LDS Living
source: MormonLife.com

Mormon Life says: We received lots of great recipes from our readers, but a few stood out above the rest when we held our casserole competition last week. Here’s the recipe for Chicken Cordon Bleu Florentine, which got the third most votes.

Last Friday we held our Corporate Casserole Day to assemble a delicious collection of food and a large body of people to vote on the best flavors. To increase the suspense, we’ll be announcing one of the winning recipes each week. The grand prize winner will receive a $100 gift certificate to Deseret Book, so stay tuned! (To see pictures from the cook-off, click here.)

Our second runner up was . . . Chicken Cordon Bleu Florentine Casserole from Carissa Poyfair of Lakewood, Washington. Thanks for sharing this delicious recipe!

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Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Also, get ready for the next LDS Living Recipe contest, which begins March 1. We're out to find the best Dessert Bar!

Click on the links below to see the other finalists in our casserole contest:

Winner: Verde Chicken Mexican Lasagna

1st runner-up: Panini Caprese Strata with Roasted Bell Pepper Cream

{LDSL Blog} Casserole Contest Pictures

Thu, 26 Jan 2012 00:04:00 -0700

by Ashley Evanson
source: MormonLife.com

Mormon Life says: We had quite the weekend judging all of your casserole recipes. Check out the photos!

I think I can I can speak for the whole corporate office of Deseret Book when I say the LDS Living recipe contest days are the best work days of the year. Seriously.

We received a few dozen amazing casserole recipes from our readers and enlisted a number of chefs to make them, and then tested them with our food-loving co-workers here at Deseret Book. We served over 1,000 samples, filled our stomachs until we could only waddle, and voted for the tastiest casserole in the LDS world. And can I just say, your recipes did not disappoint!

For our third place winner, click here, and stayed tuned in the following weeks for the second and first place recipes.

Also, start pulling out your cookbooks again because our next recipe contest is just around the corner. Starting March 1, we'll be looking for the best Dessert Bars!

Thanks again for all the tasty recipes! They made for a most delicious day.

{Food Dish} Soup Competition Winner + Recipe

Thu, 27 Oct 2011 00:05:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We recently held our LDS Living Soup Competition, making all the soup recipes LDS Living readers submitted for the contest. While there were many delicious soups, we found one recipe that won by a landslide.

We recently held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. And while there was a plethora of delicious flavors to be had, there was one that got the unanimous approval of all our testers and won by a landslide.

Soup Competition 1st Runner-up

Soup Competition 2nd Runner-up

Our grand prize winner (and recipient of a $100 gift card to Deseret Book) was the Chicken Poblano Soup from Wendy Stock of Waterflow, New Mexico.

Congratulations!

Chicken Poblano Soup

1/4 cup olive oil
1/2 teaspoon cumin
1 tablespoon chicken bouillon
1/2 teaspoon thyme
salt and pepper, to taste
1/2 bunch cilantro, chopped
2 cloves fresh garlic, minced
1 medium onion, chopped
2 cups diced or chopped carrots
3 poblano peppers, veined, seeded, and diced
3 quarts chicken broth
1 roasted chicken
1/2 stick (1/4 cup) of butter, melted
1/4 cup flour
1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip--Buy the pre-cooked roasted chicken available in your grocery store’s deli.

Thank you, once again, to all who entered! We hope you've enjoyed the winning recipes, and we hope you'll get ready for the next LDS Living comptetition set to begin in December: Casseroles!

{Food Dish} Soup Competition 1st Runner-up + Recipe

Thu, 20 Oct 2011 00:04:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: We received lots of great soup recipes from our readers, but a few stood out above the rest when we held our soup competition last week. Here’s the recipe that got the second most votes.

Recently we held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. Next week the grand prize winner—which will receive a $100 gift certificate to Deseret Book—will be announced, so stay tuned!

Our first runner up was Creamy Potato Soup, from Debbie Judd of Evanston, Wyoming.

Photo from Thinkstock.

Creamy Potato Soup

10 medium potatoes, cubed
14 slices of bacon, sliced into 1/2" to 3/4" slices
1 small sweet onion, finely diced
1 8-oz. package cream cheese ( at room temperature & sliced)
1 cup unsalted butter
4 cups 1% milk
1/2 cup sour cream
1 cup flour
salt and pepper
3 cups potato water (from boiling potatoes)

Place cubed potatoes in a large pot and cover them with water. Add salt for flavoring and bring to a boil. Cook until tender and remove the 3 cups of potato water to a separate bowl. Drain remaining water off potatoes.

While potatoes are boiling, cook bacon until golden brown. Reserve some of the drippings, add the onions, and cook until transparent.

In large saucepan, melt butter, and with a whisk stir in 1 cup of flour slowly to incorporate. Slowly add 2 cups milk into the roux mixture, making sure to stir constantly to avoid lumps. Slowly add sliced cream cheese to mixture, stirring until well blended. Add 1 cup milk, along with 1/2 cup sour cream, and incorporate into mixture. Slowly add up to 3 cups of reserved potato water. Sauce should be the consistency of a medium-thick gravy. Salt and pepper sauce to desired taste.

Mix together bacon, potatoes, onions, and cream sauce to serve. If there are leftovers, add extra water or milk when re-heating to achieve desired consistency. Makes approximately 14 servings.

For the other winners from our competition:

2nd Runner up - Chicken Cordon Bleu Soup

Winner - Chicken Poblano Soup

{Food Dish} LDS Living Soup Competition: 2nd Runner-up + Recipe

Thu, 13 Oct 2011 00:03:00 -0600

by LDS Living
source: MormonLife.com

Last week we held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. To increase the suspense, we’ll be announcing one of the winning recipes each week. The grand prize winner will receive a $100 gift certificate to Deseret Book, so stay tuned!

Our second runner up was Chicken Cordon Bleu Soup, from Krista Loertscher of Salt Lake City, Utah.

Chicken Cordon Bleu Soup
Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.

2 tablespoons butter
2-3 garlic cloves, chopped
1/2 chopped onion
1/4 cup flour
2 1/2 cups milk (I used skim and it was fine!)
14 oz chicken broth
Salt and pepper to taste
4 medium baking potatoes, baked
1 cup shredded Swiss cheese
1 cup shredded chicken, cooked (I think a rotisserie would be fabulous)
1 cup diced cooked ham

Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.

In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!

Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes.

While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready and shred your cheese.

Turn the heat to medium-low and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go.

Add the Swiss cheese, chicken, and ham. Warm through and serve hot.

To eat leftovers, you might have to add some more milk or chicken broth to reheat.

Enjoy!

You can check out more of her fabulous recipes on her blog at The Double Dipped Life. I know I’m going to be making some of her other recipes too!

For the other top recipes from the contest:

1st Runner Up - Creamy Potato Soup

Winner - Chicken Poblano Soup

{Food Dish} Contest: LDS Living's Best Soup Contest

Thu, 25 Aug 2011 00:04:00 -0600

by LDS Living
source: MormonLife.com

Mormon Life says: Send us your best soup recipes for the chance to win LDS Living's Best Soup Contest and a $100 gift certificate! It's that time again.

LDS Living has set its sights on finding another best recipe – but instead of sweets, our craving has taken a slightly more savory turn. We're out to find the best soup recipes. We know you've got them. (True story: a few years ago, we asked LDS Living readers to submit soup recipes for a special recipe section. We received over 60 pages worth of recipes.) It's time to share that comfort-food love.

Here are the rules (you must abide by each for your recipe to be considered):

1) Recipes must be original. We cannot accept your submission of soups by Rachael Ray, Bobbie Flay, or Doris Day. And don’t simply change the name—just as you wouldn’t want someone else to claim work that is yours, please do not claim someone else’s as your own. (If you found a recipe and tweaked it beyond recognition, you can submit that as your own. Family recipes are also acceptable.)

2) Submit a picture of the completed recipe, so we know what we’re aiming for.

3) Submit the recipe with your full name, e-mail address, home city and state, and a valid daytime phone number by Saturday, September 17. (LDS Living will use this information only to get a hold of you in the event that you win; we will not use it for marketing or other purposes.)

E-mail recipes to editor@ldsliving.com. (E-mail the editor.)

We will be testing the recipes after we receive them. The winner will receive a $100 gift certificate to Deseret Book and will be announced along with three runners up throughout October, starting on October 6, and the winning recipes will also be given at that time.

You responded to our challenge the first time with gusto. Have you got what it takes to join the august ranks of LDS Living best chefs? We're excited find out.

Bonne chance!

{Food Dish} Cookie Recipe Contest Winner + Recipe

Thu, 14 Apr 2011 00:06:00 -0600

by LDS Living staff
source: MormonLife.com

Mormon Life says: Introducing the winner of our first ever best cookie recipe contest: Lemon Crinkle Cookies. They're probably the best cookie we've ever tasted - absolutely delicious. This was a tough decision, but with the help of our colleagues at Deseret Book Corporate and our celebrity judges, including Lion House head baker Brenda Hopkin, we narrowed down the field and we have a winner for the best cookie recipe.

3rd Runner Up
2nd Runner Up
1st Runner Up

We are pleased to announce the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon. Congratulations!

We loved how they tasted both fresh and sweet, had the right amount of chewiness, and we couldn't help going back for seconds and thirds.

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Lauren Brennan; laurenslatest.com

So, that's the end of our first-ever Best Cookie Contest! We hope you had fun following the process. And a BIG thank you to everyone who participated!