Fair appeal

Heads up, foodies! This year's Iowa State Fair has 41 new divisions in its food contest. This means more than 230 divisions in which to show off your cake-decorating, donut-making, pie-baking talent.

“Food is its own world,” says Lori Chappell, the state fair's marketing director.

From traditional competitions like bread-baking to a taco showdown, the state fair's food competitions attract everyone from seasoned competitors to novice.

“We try to keep things fresh,” Chappell says. “The food superintendent keeps an eye on entries to gauge what's popular and what can be changed out for something different.”

The result is a widespread field that attracts multiple levels of talent each year. There are divisions you expect to see at a state fair - canning, for example - but there also are contests for vegan and gluten-free cooks.

And don't forget fun. Chappell's favorite contest is Mystery Sack, an on-site food contest that pits creativity against the clock.

Each entrant receives a Mystery Sack with the same products inside. They have 30 minutes to prepare a creation from the contents, using only the spoon they bring with them and the Kitchen Craft electric skillet provided.

“It's just so much fun and it really showcases that anyone can do something in the kitchen,” Chappell says. “Haven't we all been in that position before with a family asking ‘What's for dinner?' and you haven't a clue?”

Intrigued by the state fair's offerings, I entered the Ghirardelli Chocolate Championship last year, convinced my chocolate cherry brownies would thrill the judges. I figured the fact that the recipe was my interpretation of my grandmother's prizewinning cherry brownie recipe would give me an added boost.

I was wrong.

My brownies competed against more than two dozen chocolate cookies, cakes and pie. The panel of judges gave prizes for the top three treats. My brownies didn't place, but it was an experience I won't soon forget.

I won't be at the state fair as an entrant this year. Instead, I'll have a seat at the judge's table and taste offerings from other home cooks across Iowa.

However, if you want to compete, the deadline is soon. Visit www.iowastatefair.org (click on competition, categories/premium book, and then food) or call the fair's entry office at (515) 262-3111 Ext. 207 to preregister by July 1. The Iowa State Fair begins Aug. 8.

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With 869 classes in more than 230 divisions, it's easy to see why the Iowa State Fair Food Department if the largest of any state fair in the country. Because reading through each contest can be time-consuming, so we selected a few contests to highlight. The entire the premium book is online at www.iowastatefair.org.

•  14th Annual Tone's Cinnamon Roll Contest

Tone's Spices, which celebrates its 140th year in 2013, is awarding $4500 in cash prizes, the largest of any food competition at the fair. Three different classes welcome all kinds of cinnamon rolls, from classic to the less traditional. First place in each of the three classes wins a $500 cash prize from Tone's Spices; the overall Cinnamon Roll champion will win a $3000 cash prize.

• Kenmore Honored Harvest Time Recipes

In celebration of the Kenmore brand's 100

^th

Anniversary, up to 50 fair entrants are asked to bring their most honored harvest time recipe to the fair. The first place winner will receive a Kenmore kitchen makeover worth $5,000, a trip package to the New York Wine & Food Festival to cook with celebrity chefs, and the chance to be featured in the Kenmore 100

^th

Anniversary cookbook.

• Chuck E. Cheese's Ugliest Cake

This looks-only contest invites creative young chefs 7 through 11 (junior) and 12 through 17 (intermediate) ages to do their worst. All ingredients and decorations must be edible, and the ugliest cake wins! Each entrant will receive 10 Chuck E. Cheese Tokens. The top winner will receive a large one-topping pizza, four drinks and 100 game tokens. Second and third place will receive 90 and 40 game tokens, respectively.

• Sweet-Treats for Sweet-Hearts Contest

This new contest is for anyone who has ever made something special for someone special. Karo Syrup will reward participants with the tastiest, most creative and eye-catching entries. Prizes are $125, $50 and $25 for the Top Sweet-Treats (1st category). An extra $100 (2nd category) is for the Best Bite-Size Treats.

• Pie Baking Championship

The competition calls for pies of all sizes, shapes and flavors – as long as entrants use Pillsbury refrigerated pie crusts. Prizes for the Top Dessert Pies are $200, $50 and $25; the Top Savory Pie wins $75.

• Family Favorites Recipe Contest

Create and compete with any delicious dish that will wow your family, friends and the judges. Entrants must use Bisquick mix to reinvent a classic appetizer or revitalize an everyday main meal. Top finishers received $100, $50 and $25.

• Great American SPAM Championship

Create your most spectacular SPAM sandwich, from a simple grilled cheese to a sensational masterpiece, and you could end up a winner. Entrants compete for prizes (up to $150 for first place), blue ribbons and a shot at the coveted grand prize, a trip to the SPAM Jam Waikiki Festival. Two categories welcome both adults and youth.

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Need some recipe ideas to spark the creative juices?

Here are some sample recipes to get you started:

Impossibly Easy Mini Chicken Pot Pies

Chicken Mixture:

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 1 medium onion, chopped (1/2 cup)
• 1/2 cup chicken broth
• 1 cup frozen peas and carrots
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground thyme
• 1 cup shredded Cheddar cheese (4 ounces)

Baking Mixture:

• 1/2 cup Original Bisquick® mix
• 1/2 cup milk
• 2 eggs

Preheat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Source: The Blue Ribbon Group

SPAM® Thai Style Meatballs

• 1/2 cup uncooked short-grain white rice (glutinous or sticky rice)
• 3/4 cup coconut milk
• 1/4 cup water
• 2 tablespoons green curry paste
• 1 (12-ounce) can SPAM® Less Sodium, grated
• 2 tablespoons chopped fresh cilantro
• 1 cup flaked sweetened coconut
• 1 cup panko breadcrumbs
• 2 egg whites, beaten
• Sweet chili sauce, for dipping

Rinse rice under running water in metal sieve until water runs clear. In small saucepan, combine coconut milk, water and curry paste. Add rice and bring to a boil. Immediately reduce heat to low. Cook rice on lowest setting for 20 minutes or until cooked. Preheat oven to 375 degrees. In large skillet, cook SPAM® Less Sodium on medium-high heat for 5 minutes or until SPAM® Less Sodium is browned. Remove from heat. Stir in rice and cilantro; let cool. In shallow dish, combine coconut and breadcrumbs. Form 1 tablespoon mixture into meatballs. Dip in beaten egg white then in coconut mixture. Place on parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown, turning occasionally. Or deep-fry meatballs in hot oil until golden-brown; drain on paper towel. Serve with sweet chili sauce for dipping. Makes about 18 meatballs.

Source: Great American SPAM® Championship Grand-Prize Winner Caroline Burgess of Albuquerque

Here's to the Red, White & Blue Pie

• 1 Pillsbury® refrigerated pie crust, softened as directed on box
• 3 pounds fresh strawberries
• 1/2 cup fresh blueberries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups water
• 1 box (4-serving size) strawberry gelatin

Pre-heat oven to 450 degrees. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool. Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside. In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.

Source: The Blue Ribbon Group

Chocolate Surprise Cupcakes

Cupcakes:

• 1 box (18.25 ounces) devil's food chocolate cake mix
• 1 cup (8 ounces) sour cream
• 3/4 cup Mazola® Vegetable Plus! Oil
• 3 eggs
• 1/3 cup water
• 1/4 cup Karo® Light OR Dark Corn Syrup
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 24 dark OR milk chocolate kisses, unwrapped

Chocolate Buttercream Frosting:

•  1/2 cup butter OR margarine, softened
• 1/4 cup cocoa powder
• 2 tablespoons Karo® Light Corn Syrup
• 2 teaspoons Spice Islands® Pure Vanilla Extract
• 3 cups powdered sugar
• 2 to 4 tablespoons milk

Preheat oven to 350 degrees. Line 24 (2-1/2 inch) muffin cups with paper baking cups. Beat cake mix, sour cream, oil, eggs, water, corn syrup and vanilla in a large mixing bowl with electric mixer for 2 minutes. Portion batter evenly into lined muffin cups. Place a chocolate kiss in center of each filled cup, pressing down lightly (top of kiss will still be visible). Muffin cups will be full. Bake 18 to 24 minutes or until top springs back when touched lightly. Cool in pans 5 to 10 minutes. Remove to wire racks to cool completely and the frost.

For Chocolate Buttercream Frosting: Beat butter, cocoa powder, corn syrup, vanilla and salt together until creamy. Mix in powdered sugar. Add milk, one tablespoon at a time until a spreadable consistency is reached.

Source: The Blue Ribbon Group