The Pillsbury Bake-Off Contest is giving home cooks a new reason to think about breakfast: the chance to win $1 million. The iconic cooking competition is now accepting entries in its third and final category, Quick Rise and Shine Breakfasts. Original recipe submissions may be submitted online at www.BakeOff.com now until August 8, 2013 (11:59 a.m. CDT).
To encourage easier to prepare recipes, eligible submissions must include no more than seven ingredients (not including table salt, ground black pepper or water) and take 30 minutes or less to prepare (not including baking or cooling time). Each Bake-Off Contest entry must also include at least two different eligible ingredients including, but not limited to, Pillsbury Refrigerated Pie Crust and Cinnamon Rolls, Crisco Cooking Oil and Shortening, Jif Chocolate Flavored Hazelnut Spread and Green Giant Seasoned Steamers.
Official contest rules, including lists of all eligible ingredients and the quantities that must be used in each recipe submission, are available online at www.BakeOff.com.
For the first time in the 64-year history of the Pillsbury Bake-Off Contest, fans have the opportunity to vote on entries selected by the Bake-Off Kitchens to determine which 100 recipes will compete for the $1 million grand prize.
Voting in the first two categories is now closed and the 34 Simple Sweets and Starters category finalists were recently announced. All of the finalist recipes confirmed thus far, including Red White and Blue Dessert Tacos, Loaded Potato Pinwheels and Almond Cafe Cookies, from the Simple Sweets and Starters category are available now online at www.BakeOff.com.
Online voting to select which recipes from the Quick Rise and Shine Breakfasts category will round out the list of finalists will be open from Sept. 12-26, 2013 (11:59 a.m. CDT).
The Pillsbury Bake-Off Contest began in 1949, and the first $1 million grand prize was awarded in 1996. At the 45th Pillsbury Bake-Off Contest, held in March 2012 in Orlando, Christina Verrelli of Devon, Pa., won the $1 million grand prize for her Pumpkin Ravioli with Salted Caramel Whipped Cream recipe.
The last time a Floridian walked away with a grand prize was in 1980 when Millicent Caplan of Tamarac won for a meatless Italian Zucchini Crescent Pie.
Italian Zucchini Crescent Pie
2 tablespoons butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
2 cups shredded Muenster or mozzarella cheese
8 ounce can Pillsbury refrigerated crescent dinner rolls
2 teaspoons yellow mustard
1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.Copyright © 2015, CT Now