Monday, April 14, 2008

Show Me Spring Recipe Contest

I'm looking for some new spring recipes . . . do you have a good one? If so, share it with me and you could win a collection of great Missouri food products, including:

Cowboy Boyd's Pasta Sauce
Cowboy Boyd's Steak Sauce
Wind & Willow Roasted Corn Chowder Soup Mix
Wind & Willow Country Pecan Cheeseball & Appetizer Mix
Wind & Willow Blue Cheese Cheeseball & Appetizer Mix
Wind & Willow Spinach Artichoke Cheeseball & Appetizer Mix
The Merry Mixers Decadent Chocolate Cobbler
US Wellness Meats All Purpose Seasoning Salt
Forever Herbs Spring Garden Dip Mix
The Smashed Chefs Smashy Parmesan Garlic Dipping Mix

These are some of my favorite Missouri products - and most of the companies are AgriMissouri members (however, I am providing all the products for the prize - this isn't sponsored by AgriMissouri or any of the companies above . . . I just want to share some of The Show-Me State's great products)

Here are the rules:
1. Submit your favorite spring recipe to me by 5:00 p.m. CST on Monday, April 28.
2. Submit recipe by these methods:
A. Post a comment - either post a link to the recipe on your blog - or post the whole recipe in the comment (if you don't have a blog and your recipe is short!)
B. E-mail me the recipe at kenzie.d [at] gmail [dot] com
C. Include a picture if you can, but it's not required
3. To enter, you must be a resident of the USA.
4. One winner will be randomly drawn from all entries.

I can't wait to see your favorite spring recipe!

12 comments:

Sarah said...

Thanks for promoting products from our great state! I hope you get lots of recipes.

Lainey-Paney said...

I ditto Sarah.
That's really cool that you are promoting Missouri products.
:)

I have nothing to submit.
I don't cook...unless, boiling water, throwing in some spaghetti noodles, and heating up a jar of pasta sauce is cooking.

...you & Sarah are probably saying "Eeeewwwww" after reading that last paragraph!

Sarah said...

Okay...here's my version of Julie's Zesty Pasta from Madison's Cafe in JC.

http://frontporchrocker22.blogspot.com/2007/03/new-recipe-9.html

Let me know if the link doesn't work right!

Bethany said...

Easiest cheesecake ever! I have some other recipes to add, also! This is just what I am craving at the moment!

2-8 oz packages cream cheese softened
1 can sweetened condensed milk
1 graham cracker pie crust

Mix cream cheese and sweetened condensed milk together until smooth and creamy. Pour in graham cracker pie crust and refrigerate until thickened up.

Bethany said...

Here is another favorite that is more spring/summer related:

Easy pasta salad
Multicolored pasta, cooked and drained
Tomatoes
Cucumbers
Bell peppers
Mushrooms
Italian dressing
Cut up veggies into bite-size pieces, mix with cooked pasta and Italian dressing and refrigerate.

Can you tell I like easy recipes that don't take much time?

AMY VIG said...

Hmm, I'm just starting to get into the spring mode myself. One thing that I'm really looking forward to are some cold grain salads with fresh veggies.

I've tagged you for a little game, Six Word Memoir. If you feel like playing, check out my post:
http://www.deliciousbynature.com/2008/04/yay.html

Emiline said...

Wow! What a great contest! I could use some Missouri products.
What part of MO do you live? I live in the Springfield-Branson area.

Bethany said...

Holy cow! I put up the recipe wrong for the cheesecake!

It should be:
3-8 oz pkg cream cheese
1 can sweetened condensed milk
splash of vanilla
1 graham cracker crust

Mix 1st 3 ingredients together and pour into crust. Then refrigerate.
I made it last night and then realized my mistake! Sorry!

Megan said...

Here’s my recipe for Irresistible Popcorn. It’s so good that you seriously can’t stop eating it!

1 pkg. microwavable popcorn, popped (not a real buttery popcorn or kettle corn, I think the best is a light butter or 97% fat free which doesn’t have any butter)
12 oz. vanilla almond bark, melted
3 Tbs. creamy peanut butter
3 Cups Rice Crispie Cereal
10 oz. can mixed nuts

Stir the peanut butter into the melted almond bark. Mix all ingredients together in a large bowl. Spread the mixture onto foil or waxed paper and let set for a few minutes. Put in a bowl to serve or ziplock bags to store.

Once you make it, you’ll see why I call it “irresistible”! And it's SO easy!

Bethany said...

Here is a great way to use up zucchini this summer!

Thinly sliced zucchini
Thinly sliced yellow squash
Thinly sliced Onion
mushrooms
butter
salt and pepper

Throw in as much of the veggies and mushrooms as you want with a dollop of butter. Season with salt and pepper and let it saute until veggies are soft enough to eat. You may have to add more butter as it cooks. Easy and quick side dish.

Melanie said...

Thanks for visiting my blog! I was glad to find your blog and am excited to look around. Here is a link to my entry for a great spring recipe - Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon:

http://mykitchencafe.blogspot.com/2008/02/pasta-chicken-salad-with-sun-dried.html

Lane said...

WOW! Who doesn't love some of Missouri's most wonderful AgriMissouri goodies!

I've got a great new recipe that I haven't even posted yet on my blog.

It comes from the new City Market's "Cooking Fresh from the Farmers' Market." Which I will say that Missouri is home to more than 130 markets and market season is getting ready to get into full gear..so get out that and buy from your local farmers.

Portobello Chicken and Chives
From the In-Season, Cooking Fresh From the Kansas City Farmers’ Market

4 boneless chicken breasts
1 cup dry white wine
1/3 cup extra virgin olive oil
4 cloves of garlic
1 tsp. kosher salt
½ tsp. cracked pepper
6 oz. baby Portobello mushrooms
1 small bunch of chives
½ cup chicken stock
½ cup cream

Pound chicken breast to about ½ inch thick and marinate in the wine for at least 4 hours ( do it overnight).

In a large skillet heat olive oil. Mince garlic and add to the oil along with the salt and pepper. Remove the chicken from marinade. Saute chicken in the oil for about 5 minutes on each side.

Slice mushrooms thinly and add to the skillet. Cut chives thinly and add chives and stock to the skillet. Cover and simmer for 10-15 minutes or until the chicken is done.

Add cream and cook uncovered for another 5 minutes to thicken the sauce.

Serves 4. Suggested wine: Pinot Noir

ENJOY Kenzie...hope you're doing well.