Sarah Bunch of Batesville and Abigail Sanders of Clarksville were winners at the 56th annual Arkansas Dairy Foods Contest.
Bunch, 16, daughter of Cindy Bunch, took first in the Main Dish competition with Swiss Cheese Pie. Sanders, 15, daughter of Gerald and Sondy Sanders, took first in the Party Idea competition with Frozen Arkansas. Winners received $150.
Judges placed contestants based on recipe, use of dairy products, originality, availability of ingredients and serving technique. Arkansas Farm Bureau, Southwest Dairy Museum and Arkansas Dairy Cooperative Association sponsored the event.
In the Main Dish competition, Carley Allen of Ozone took second with Hot Poppin’ Pockets. Violet Mefford of Jasper took third with Cows in the Tater Patch. Alexandria Hunter of Arkadelphia took fourth with White Chicken Lasagna Rolls.
In the Party Ideas competition, Natalie Gohman of Russellville took second with Nutty Chocolate Pie. MaKayla Mosley of Clinton (Van Buren Co.) took third with Buffalo Chicken Cupcakes. Thane Stidham of Alma (Crawford Co.) took fourth with Raspberry Cheesecake Cups.
The winning recipes are:
Swiss Cheese Pie
--1 cup fine butter cracker crumbs
-- 3 tablespoons melted butter
-- 6 slices bacon, minced
-- ¼ cup chopped onion
-- 2 beaten eggs
-- ½ cup sour cream
-- 4 oz. softened cream cheese
-- 8 oz. shredded Swiss cheese
-- ½ teaspoon salt
-- ½ teaspoon black pepper
-- ½ cup grated cheddar cheese
Preheat oven to 375 degrees. For the crust, combine butter cracker crumbs and melted butter. Press into bottom and up sides of a 10-inch pie pan.
Fry bacon and chopped onion together until bacon is browned and onion is softened. Drain. In mixing bowl, combine bacon and onion, eggs, sour cream, cream cheese, Swiss cheese, salt and pepper. Mix well. Pour into prepared cracker crust. Top with ½ cup grated cheddar cheese.
Bake for 20-30 minutes until knife inserted into center comes out clean. Let stand 5-10 minutes before cutting. Makes 4-6 servings.
-- 2 cups coarsely crushed Nutter Butter cookies and 1 cup finely crushed Nutter Butter cookies (about 24 cookies)
-- 10 ice cream sandwiches, unwrapped (real ice cream – traditional vanilla ice cream with chocolate cookies)
-- 11½ oz. package milk chocolate chips and ¾ cup milk chocolate chips
-- 2 tablespoons butter and 2 tablespoons butter, softened (½ stick total)
-- 1¼ cups and 2/3 cup heavy whipping cream (separated)
-- 1 teaspoon vanilla extract and 1 teaspoon vanilla extract (separated)
-- ¼ cup sugar
-- ¾ cup creamy peanut butter
-- 8 oz. cream cheese, softened
-- 1¼ cups confectioners’ sugar
-- Garnish: mini Nutter Butter cookies
Chill a metal mixing bowl and beaters for use in making the whipped cream. Spread the 1 cup finely crushed Nutter Butter crumbs evenly over a 13 x 9 baking dish.
In a microwave safe dish, melt the 11½ ozs. of milk chocolate chips and 2 tablespoons butter. Stir in the 2 cups coarsely chopped Nutter Butter cookies. Place ice cream sandwiches in a single layer over the top of the chocolate and cookie mixture. Place the dish in the freezer.
In a mixing bowl, beat 1¼ cups heavy whipping cream and 1 teaspoon vanilla until the cream starts to thicken. Gradually add ¼ cup of sugar and continue to beat until stiff peaks form. In a separate bowl, beat peanut butter, softened cream cheese and 2 tablespoons softened butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly in the dish and return to the freezer. Put the reserved whipped topping in the refrigerator for the topping.
To make the Ganache, bring 2/3 cup heavy whipping cream just to a boil in a microwave safe bowl, mix in the ¾ cup of milk chocolate chips and whisk until smooth. Stir in 1 teaspoon vanilla. Cool to room temperature.
Remove the dish from the freezer and cut into serving squares. After plating, drizzle with Ganache and add a dollop of whipped cream. Garnish with mini Nutter Butter cookies.