2007 National Peanut Festival Recipe Contest Rules & Regulations  

ADULT DIVISION

Grand Prize – Adult Division
And First Place – Candies – Adult Division
Wanda Williams – Dothan, AL
Rockin and Rollin Cherry Candies

2 cups sugars
½ cup water
1/3 cup white Karo syrup
1 tsp. vanilla
2 egg whites (beaten)
½ cup vanilla almond bark
½ cup peanuts (chopped)
½ tsp. salt
¼ cup semi-sweet chocolate (melted)
1 cup cherries (chopped)

Mix and boil sugar, water, syrup and salt. Cook until reaches hard boil stage. Pour slowly into egg whites – while beating. Add cherries and peanuts. Let cool until set. Microwave bark, dip candy, cool and drizzle with chocolate.
Yields: 2 doz.


First Place – Cakes – Adult Division
Joanne McGhee - Dothan, AL
Ultimate Peanut Butter Carrot Cake

Betty Crocker Super Moist Carrot Cake Mix
½ cup Hellman’s mayonnaise
½ cup Sun-Maid raisins
½ cup pecans, chopped

Prepare cake as directed on box and add mayo, mix well. Fold in raisins and pecans. Place batter in 2 8-inch round cake pans and bake as directed. Allow to cool.

Frosting:
2 8 oz. cream cheese, softened
1 stick unsalted butter, softened
2 tbs. Spice Barn Peanut Butter Flavoring – optional
2 lbs. powdered sugar
½ cup crunchy peanut butter
1 jar Planters peanuts

Mix cream cheese, butter and flavoring well. Gradually add sugar then peanut butter, mix well. Chop and divide ¼ cup peanuts.

Assemble cake:
Place one cake layer on a serving plate and spread with frosting; repeat procedure with second layer. Gently press peanuts into frosting on side of cake. Sprinkle ¼ cup peanuts (chopped) on top of cake.

First Place – Cookies – Adult Division
Ann Fennell - Dothan, AL
Peanut Cranberry No Bake Cookies

2 cups sugar
½ cup butter
½ teaspoon vanilla
2 cups quick-cooking oats
1 12 oz. bag craisins
¼ cup cocoa
½ cup milk
½ cup creamy peanut butter
2 cups chopped honey roasted peanuts

In medium pan combine sugar, cocoa, butter, milk, and vanilla. Cook over low heat until butter melts, stirring occasionally. Increase heat to medium, bring to a boil. Boil one minute. Remove from heat, stir in peanut butter until smooth. Stir in oats, craisins, and peanuts. Drop by tablespoon on wax paper. Cool. Store in an air-tight container.


First Place – Pies – Adult Division
Cindy Aman - Dothan, AL
Two-Way Peanut Pie

1 cup boiled peanuts, shelled and mashed
4 eggs
1 stick butter
1 cup milk
2 cups sugar
1 teaspoon vanilla
dash salt
1 can Betty Crocker Milk Chocolate Frosting
1 cup chopped parched peanuts
1 cup sweetened shredded coconut
1 Pet pie crust

Mash peanuts until fine, as in mashed potatoes. Mix all ingredients and then add frosting. Mix thoroughly. Pour into a trimmed Pet pie crust spread into a pie pan. Bake 45 minutes (or more) on 350 degrees (F). Make two deep dish pies.


First Place – Miscellaneous – Adult Division
Cindy Aman - Dothan, AL
Peanut Butter Sandwiches

1 box Duncan Hines Butter Recipe cake mix
2 heaping tablespoons crunchy peanut butter
2 heaping tablespoons honey
2 tablespoons milk
2 heaping tablespoons chopped parched peanuts
4 eggs
1 cup hot water
4 Fun-Size Snickers bars, chopped
1 ½ cups Cool Whip frozen topping
1 cup peanut butter
3 teaspoons vanilla
½ cup brown sugar

Place mix in mixing bowl. Combine 2 tablespoons peanut butter, honey and milk and microwave for one minute. Add to mix. Add peanuts. Add eggs and hot water. Mix all well with mixer. Bake in two oiled loaf pans for 35-40 minutes.
Blend cool whip, peanut butter, vanilla and brown sugar. Add Snickers and blend well.
When loaves are done, cool completely and then turn out onto counter and slice each loaf into ½ inch slices. When sliced, spread peanut butter mixture onto once slice and top with another. Viola! Peanut Butter Sandwiches with a twist.


STUDENT DIVISION

Grand Prize – Student Division
And First Place – Miscellaneous – Student Division
Brittney Kirkland - Newton, AL
Festive Beef Bites with Peanut-Bourbon Sauce

1 ½ lbs boneless beef top sirloin or shoulder center steak (cut 3/4” thick)
1 medium red pepper (cut into 1-inch pieces)
1 medium green bell pepper (cut into 1-inch pieces)
½ to ¾ teaspoon ground black pepper
1 can chunky pineapple
chopped parsley

Sauce:
¾ cup whipping cream
½ cup chunky peanut butter
½ cup water
¼ cup bourbon
2 tablespoons soy sauce
2 tablespoons molasses
2 teaspoons minced garlic
¼ to ½ teaspoon crushed red pepper

Preparation:
Soak 24 6-inch bamboo skewers in water 10 minutes. Drain. Cut beef steak into 1-inch pieces. Alternately thread 2 beef pieces, 1 bell pepper and 1 pineapple evenly onto each skewer. Season with black pepper. Combine sauce ingredients in medium saucepan, stirring until smooth. Bring just to boil. Reduce heat, simmer 12 minutes or until thickened, stirring frequently. Keep warm. Meanwhile, place ½ of skewers on rack in broiler pan – beef should be 3 to 4 inches from heat. Broil about 6 to 9 minutes for medium rare to medium doneness, turning once. Repeat with remaining skewers. Serve with peanut sauce.

First Place – Cookies – Student Division
Lindsey Middlebrooks – Bonifay, FL
Reese’s Cup Tarts

1 cup granulated sugar
1 cup brown sugar
1 cup margarine
1 cup peanut butter
1 egg
1 teaspoon vanilla
1 ½ cup flour
1 teaspoon baking soda
½ teaspoon salt
miniature peanut butter cups
1 cup roasted, crushed peanuts

Cream butter and sugar. Add egg and vanilla. Beat well, combine flour baking soda and salt. Add creamed mixture. Take rounded teaspoon of dough and place in greased muffin pan. Bake at 350 degrees (F) for 8-10 minutes or until cookie puffs up and is slightly baked. Remove from oven and immediately push a peanut butter cup into each cookie filled muffin cup. Sprinkle roasted, crushed peanuts on each tart. Let cool in pan; refrigerate until shine leaves chocolate. Gently lift each tart out with the tip of a sharp knife. Enjoy!

First Place – Pies – Student Division
Paxton Peacock - Newton, AL
Three P Pie (Paxton’s Peanut Pie)

Crust:
Keebler graham cracker crust – nine-inch

Beat:
2 cups creamy peanut butter
2 cups sugar
1 lb. cream cheese
2 tbs. butter (melted first)
2 tsp. vanilla
Add:
1 ½ cup whipping cream that has been beat with a blender and made thick.

Place layer of crushed peanuts on top of crust. Then put the other ingredients on top of peanuts. Put in the refrigerator all night!

Melt 1 ½ cup of semi-sweet chocolate chips and pour over the pie.
Add crushed peanuts on top. I hope you like it!

First Place – Candies – Student Division
Brittney Kirkland – Newton, AL
Rockin’ Boppin’ Caramel Poppin’

4 ½ graham crackers
1 pkg. caramel bits
2 tbsp. milk
½ cup peanuts
½ cup miniature marshmallows
½ crushed pretzels
4 squares baking chocolate – melted

Line 8” square pan with foil with ends of foil extending over sides of pan. Grease the foil. Place graham crackers on bottom of pan, cutting off if necessary. Microwave caramel bits and milk in microwaveable dish on high for 2 minutes or until melted. Pour over graham crackers; top with peanuts, marshmallows and pretzels. Drizzle with chocolate. Refrigerate 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.

First Place – Cakes – Student Division
Tim Caldwell – Elba, AL
Reeses’ Peanut Butter Cupcakes

1 pkg. (2 layer size) Devil’s Food Cake Mix
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
¾ cup powdered sugar
½ cup peanut butter
1 pkg. (8 oz.) Cool Whip Whipped Topping, thawed and divided
Baker’s Semi-Sweet Baking Chocolate

Prepare cake batter in 13 x 9” baking pans as directed on package; cool completely. Beat cream cheese and powdered sugar in a large bowl with electric mixer on medium-low speed until well blended. Add peanut butter; mix well. Place chocolate in medium size microwaveable bowl. Microwave on high 2 minutes or until completely melted, stirring with wire whisk after each minute. Refrigerate until set. Store in refrigerator.
 

NPF Recipe Contest - Thursday, November 1, 2007

Please Note:
NEW RULES HAVE BEEN MADE FOR
THE 2007 NPF RECIPE CONTEST
PLEASE READ CAREFULLY

Each recipe must feature peanuts, peanut butter, peanut oil or other peanut products.

 No entries will be accepted by the previous year’s NPF Grand Prize Recipe winner.

 There is no limit to the number of entries by an individual in the contest.

 Absolutely no entries will be accepted from professionals. This means if you make any part of your living from cooking/catering you are ineligible to enter this contest.

 All recipes must be written clearly on an official form or reproduction. If additional space is needed, please attach a separate page to the entry form. No pre-registration is required.

 The National Peanut Festival Recipe Contest will be held Thursday, November 1st, 2007 in the National Peanut Festival Fairgrounds Volunteer Building. Persons submitting entries should go directly to the judging area at the fairgrounds.

 Entries will be accepted in the NPF Volunteer Building from 8:00 a.m. to 10:00 a.m.

 Judging will begin at 10:00 a.m. Recipe participants will not be allowed in the judging area while judging is being conducted.

 The finished product, along with a detailed recipe must be entered. The recipe must be typed or printed clearly.

 Judges will select winners on the basis of texture,
excellence in flavor, appearance, originality and effective use of peanut products.

 The National Peanut Festival reserves the right to disqualify any recipe that it feels is not original. The judges decision is final.
All entries become the property of the sponsors. The winning recipes will be on display at the fairgrounds.

 Prepared mixes are allowed, as well as original recipes. Please state brand name of mix used.

 No entries will be accepted unless they are in disposable containers.

 There will be five areas of competition in each of the two separate contests - ADULT contest & STUDENT contest. The categories for each of the contests include: Cakes, Candies, Cookies, Pies and Miscellaneous. Please mark your category of competition in the space provided on the entry form.

 The Miscellaneous category is new. Items prepared for this category will be anything containing peanuts, peanut butter, peanut oil or other peanut products and cannot be entered in any of the other four categories - such as: soup, dip, main dish, breads, etc. For this new category, you will need to indicate if your entry needs to be heated before judges taste your product.

 Students entries will not be judged against Adult entries. Each (Adult and Student) competitions will have their own prizes. 

 Adult is defined as anyone over 18 years of age. Student is defined as anyone 18 years of age and younger.
 
- 2007 NPF RECIPE CONTEST PRIZES -

 ADULT COMPETITION
Grand Prize Adult: $100 and a Basic Cookware Set from Kitchen Craft International valued at $1,695.00, plus other prizes and gifts.

 CATEGORY AWARDS:
1st Place  $75 and blue ribbon
2nd Place $50 and red ribbon
3rd Place $25 and white ribbon
  3 Honorable Mention ribbons

 
STUDENT COMPETITION
Grand Prize Student: $75 and a Bakeware Set from Kitchen Craft International valued at nearly $300.00 plus other prizes and gifts.

 CATEGORY AWARDS:
1st Place  $50 and blue ribbon
2nd Place $25 and red ribbon
3rd Place $10 and white ribbon
  3 Honorable Mention ribbons
 
The NPF Recipe Contest Awards Ceremony will be held at 1:00 p.m. in a designated area of the Ameris Arena facility on the fairgrounds. Signs will be posted. Please park in the South Gate parking area. All persons entering the competition are asked to attend the awards ceremony.

 The Grand Prize Adult winner and the Grand Prize Student winner will also ride in the National Peanut Festival Parade on Saturday, November 10, 2007.

The Grand Prize winning recipes (Adult and Student contests) and all first place winning recipes will be featured in special publicity efforts throughout the year.

For more information on the 2007 NPF Recipe Contest,
contact any of the following sponsors:

Alabama Peanut Producers Assoc. 334-792-6482
National Peanut Festival Assoc. 334-793-4323
WOOF Radio  334-792-1149
Kitchen Craft International
Dakota Coffee Works
Coca Cola Bottling of Dothan
The Dothan Eagle
March of Dimes
Sessions Company
Becker-Underwood
Logan’s Roadhouse

Good Luck To All Participants

Entering This Year’s Competition!

(Click here for the online entry form)