Nibbles of Tidbits, a Food Blog

This Kiwi wannabe is burstin’ at the seams with excitement over ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest.  The possibility of winning a Trip for 4 to New Zealand put me over the edge.  Inspired by the true stars of the contest (Kiwi and New Zealand) and by the love of board games and goofy interaction, I created a variation of an old classic game — The new sensation is called The Kiwi Game.  It’s a FREE Game that comes with every 2 Kiwis and is shown in our very first VIDEO (posted directly below).  It was fun making it!

This post serves as my entry into ZESPRI’s Kiwi A-Go-Go Bloggers’ Contest — In the consumer sweepstakes (selected by random drawing), readers may also enter The Great Kiwi Adventure for a chance to win a Trip for 4 to New Zealand.  We’re competing for a prize in connection with our creations and mentioning this cool contest to you.  Good luck ALL!

And did you know that… A two-piece serving of Kiwi (aka Kiwifruit) has twice the Vitamin C of an Orange, as much Potassium as a Banana, and as much fiber as a serving of bran flakes (less than 100 calories)?!  Zespri’s nutrition information says exactly that.  They also report that it’s a good source of Magnesium, it’s sodium free and a low-fat source of Vitamin E.  The Kiwifruit has it goin’ on — It’s truly a special fruit.  Learn more about ’em here.

In celebration of the Kiwi and to satisfy our longing to visit New Zealand, we created the pictured Kiwi Blackberry Shortcake with Whipped Cream and Toasted Coconut.  It’s a beautiful combination of flavors and colors reminiscent of a coral reef.  We’ve provided the recipe and step-by-step photo instructions (below) l – r working on downward.

Kiwi Blackberry Shortcake RECIPE

Ingredients:
2 Cups Flour
1/2 Cup granulated Sugar (divided)
1 Tablespoon Baking Powder
8 Tablespoons softened Butter (1 stick)
3/4 Cup Milk
1/4 Teaspoon Salt
1 Cup shredded, toasted Coconut (toast in dry skillet until golden brown)

2 Cups peeled and quartered Kiwi (approx. 4)
1 1/2 Cups whole Blackberries

1 Cup Heavy Cream
3 Tablespoons Confectioners’ Sugar
1/2 Teaspoon Vanilla Extract

Instructions:
Preheat oven to 450° and grease an 8-inch square pan.  Sift together the Flour, a little more than 1/2 the Sugar, Baking Powder and Salt.  Stir in the softened Butter and Milk just until blended.  Batter will be a little lumpy.  Bake for 13 – 15 minutes.  While baking, whip the Heavy Cream until almost stiff, then add the Confectioners’ Sugar and Vanilla.  When stiff peaks are formed, place the Whipped Cream in the fridge until ready to use.  Peel and chop Kiwis into slices then quarters, combine with Blackberries and sprinkle all with remaining granulated Sugar, toss lightly so not to blend the vibrant colors and set aside.

Once Shortcake has cooled, cut a square or rectangle piece and cut in half lengthwise.  Place bottom half on plate and top with Whipped Cream and Kiwi Blackberry mixture, then top with the Shortcake cap, more Whipped Cream and toasted Coconut.  Garnish with a sprig of Mint (optional), Kiwi slice or Blackberry.

Prep Time: 20 Minutes — Makes: 9 – 12 Servings.

Note:  Since you don’t need to over mix the dough or the fruit combo, this recipe is easy and fast to make.  It’s impressive looking and tasting too.

Q:  Why New Zealand’s Bay of Plenty is appropriately named? 
A:  Because it’s currently at bay and I wanna go there plenty. 🙂

The Orange County Fair starts Friday, July 16, 2010.  Little Chef Alexis (aka Chef Lexi) has entered her Food Eraser Collection into the Youth Competition, Junior Collections.  Nibbles of Tidbits hopes Chef Lexi gets a Blue Ribbon!  It’s too late to enter the competition now, but you can see the results at the OC Fair — See you there.

We’re fine tuning recipes to enter into the Orange County Fair Culinary Arts Competition this year.  Entries are due by May 26, 2010.  You can ENTER HERE.  Other than the photos, we’re not tellin’ more about what we’re working on.  And no, they’re not Lemon Bars above.  It is a competition afterall.

To read about past Culinary Arts Competitions and more, click HERE.

Our Banana Split Cake started out as a fun idea, but unfortunately it didn’t quite cross the finish line.  Good thing we’re testing out recipes before entering ’em into the 2010 Orange County Fair Culinary Arts Competition — This one certainly wouldn’t win a ribbon.  The concept is entertaining and it tasted really good, but one can’t submit a Cake looking like this. 🙂

With ripening Bananas and Strawberries on hand and the recent receipt of Southern Living Classic Southern Desserts Cookbook, we created a Banana Split Cake.  We started with a prepared White Cake Mix evenly divided into 3 round baking pans — Then mashed a Banana, pureed a few Strawberries and got out the Hershey’s Chocolate Syrup.  As shown below, we added each respectively to the divided mix. 

We baked the Cakes, then set them aside to cool completely — We did get that part right, although it may not look that way.  We made an amazing Cream Cheese Frosting from the Southern Living Classic Southern Desserts Cookbook.  It’s called Nutty Cream Cheese Frosting (p. 37).  Before adding the Pecans that are called for in the recipe, we reserved and divided a portion of the Frosting to mix pureed Strawberry into one and Chocolate Syrup into the other, and then added Pecans to the remainder and chilled all in the fridge.

To build our Banana Split Cake, start with Chocolate Cake on the bottom, then add a layer of Chocolate Cream Cheese Frosting, followed by Banana Cake, Strawberry Cream Cheese Frosting, and ending with Strawberry Cake on top.  We then smothered the assembled Cake with Nutty Cream Cheese Frosting.  It held together at first, but then you see what happened.  We ultimately separated the layers and frosted each separately with the Nutty Cream Cheese Frosting.  Office co-workers usually don’t care what it looks like.

Next time we’ll add less Strawberry puree and Chocolate Syrup to the Frosting and less Frosting in between the layers.  We might also want to chill the Frosting a little longer or make more Cake, so the layers aren’t as thin.  Perhaps we’ll add sliced Strawberries and/or Bananas in between the layers to avoid sliding Cakes.  Again, it tasted pretty good, therefore it’s worth another try.

Note: So far we like what we see in Classic Southern Desserts Cookbook by Southern Living and look forward to making the recipes we’ve tabbed in it.

Nibbles of Tidbits was recently invited by the California Avocado Commission to attend a gourmet, interactive lunch and cooking demonstration with chef partners Mary Sue Milliken and Susan Feniger of the Too Hot Tamales.  Since I was unable to attend, but didn’t want to miss it, Nibbles of T sent its resident Guest Blogger, Bonnie of Bonnie Joy Designs.  She always provides an interesting angle to a story and was excited to receive a personally signed copy of Cooking With Too Hot Tamales (below). 

Ahhhh – Those Avocados were Awesome!

Avocado advocates Mary Sue Milliken and Susan Feniger (a.k.a. The Too Hot Tamales) along with the California Avocado Commission hosted a rousing, festive Food Blogger-only event ahead of Cinco de Mayo at their downtown L.A. restaurant, Ciudad, last Saturday. The afternoon began with a surprise. Actually, it was the “interactive” portion of the show, which turned out to be a “Top Chef” style competition featuring the Food Bloggers themselves as the chefs along with California Avocados, and a very long table full of potential accoutrements.

The Food Bloggers were given only seconds to pair up (I assume none of the Bloggers had ever met one another before, which made what came next even more amazing), then they were given just 3 minutes to flesh out (pardon the pun) their best recipe for guacamole. Then they got a mere 5 minutes (yes, there was a timer!) to execute their dish and 2 more minutes to give it a definitive name. I can report that the Food Bloggers took this competition very seriously, even if it was all in fun.

And I don’t think I need to tell you who the judges were… But what I can tell you is that even they were impressed at how well all 10 recipes turned out. Bravo! (Sorry Susan, that’s actually not a plug for the network you are on as one of the final “Top Chef Masters” on May 5th…or… maybe it is). I think I got to sample all ten dishes, and they really were all tasty and creative, so everyone was a winner.

The next hour featured the Too Hot Tamales doing what they do best – whipping up a four course meal with each one featuring avocados as the core ingredient. If you want to see poetry in motion, then you need to experience Susan and her long-time business partner Mary Sue as they whirled and twirled their way through a menu that included a Crispy Avocado Taco, an incredible salad with fried (yes, fried) capers, Chicken and Avocado Chilaquiles and for dessert, Avocado and Mango Slices with a Creamy Yogurt Dressing. They even managed to blend an Avocado and Orange “Liquado” to drink. Needless to say, each dish was a masterpiece.

Ciudad Executive Chef Jeremy Tummel and Jan DeLyser from the California Avocado Commission also joined in the fun that happened at this invitation only event. If you came away from this afternoon hungry, then you did not attend the same event that I did. The attention to detail was impeccable – from the beginning Margarita to the personalized cookbooks at the end – and was well appreciated by the interior designer in me.

I now have a fresh appreciation for a fruit that is locally grown and nutritionally packed. So be sure to add Avocados to your daily diet, and not just on special occasions or on Cinco de Mayo!

Thanks Bonnie.  I love Avocados too and my parents eat ’em almost daily.  It looks like I missed a pretty cool event, but I’m happy to have the exciting report and photos.

Note:  Bonnie bought a new camera for this event — As I write this, it’s in the process of being returned.  We like what was captured, but weren’t happy with the graininess of the photos.  What’s posted here is the best of the worst.  Click on the Blogger links above to view better photos.

You can now enter one or more of the competitions happening at the Orange County Fair this year.  The 2010 OC Fair doesn’t start until July, but competition sign-up has begun.  Last year we luckily won several ribbons in the Culinary Arts Competition and this year we hope to do the same.  And I’ve talked my Mom into entering the Table Setting Competition — She’s always set fun and beautiful tables over the years, including the one above.  Online entry forms are due by May 26, 2010.  Good luck!

Since this sounds like a fun contest with a great prize, and its proceeds benefit a much needed organization (all good criteria), we’ve reprinted the details here on Nibbles of Tidbits.

MAKI MADNESS SUSHI SHOWDOWN

Attention Surf City: It’s Time to Put Your Sushi Where Your Mouth Is — March 21, 2010!

WHAT: On Sunday, March 21, RA Sushi Bar Restaurant is partnering with CASA of Orange County and OC Weekly to host its inaugural Maki Madness Sushi Eating Contest to coincide with the NCAA March Madness. Whether you’re a professional food eater or just like a little competition, you’ll definitely enjoy this sushi throw-down. One participant will be named Surf City’s 2010 Maki Madness Champion – winning sushi for a year, which is equivalent to 12 $50 RA gift certificates. Think you’ve got what it takes?

All interested gamers must register in advance online at www.ocweekly.com/RAsushi – space is limited to 40 participants. All of the proceeds from the $10 cash only registration fee and raffle (no purchase necessary), will benefit CASA of Orange County.

RA will feature its signature Tootsy Maki and offer guests a selection of themed drink specials. In addition to the sushi showdown, spectators and cheerleaders will enjoy full coverage of the NCAA March Madness tournament and may take part in mini basketball competitions.

WHEN: Sunday, March 21, 2010, 4:00 p.m. – 6:30 p.m.

WHERE: RA Sushi Bar Restaurant
The Strand in Huntington Beach
155 5th Street (at PCH)
Huntington Beach, CA 92648
Phone: (714) 536-6390

* The Hamachi in the photo is from a Sushi experience of another time.

I’ll be donating money to help fund Ovarian Cancer Research and hope you’ll do the same.  Thanks to Foodbuzz and Electrolux for their efforts to raise money for this very important cause.  As well as money, I’m hoping to dedicate time on February 9th, 2010 in New York City.  Foodbuzz and Electrolux will be hosting a Special Cake Decorating Event and Baking Demonstration (along with Kelly Ripa and renowned Pastry Chefs) to help bring more funds and awareness to Ovarian Cancer Research.  Foodbuzz Featured Publishers were invited to answer a few essay questions to (hopefully be selected) be sponsored to be a part of this significant event.  Chosen or not, I’ll do all in my power to represent and support this worthy organization.  PLEASE do the same.

Our Family Feud Show finally airs tonight at 6:00PM on KCAL Channel 9.  If you’re local tune in.  We’ll be poppin’ open a bottle of Champagne to toast the money we won.  Yeah!  We played as the Breneman Family from Orange County, California.

* Our show airs on December 23rd & 24th at 6PM on Channel 9 (KCAL).

I made French Toast with the last slice of Panettone.  It’s not the best photo above, but the Panettone French Toast Recipe is a good one.  It’s a taste combination of Bread Pudding and French Toast, if that makes sense.  I often like adding citrus zest to recipes, thus appreciate the Orange Zest in this French Toast.  And now I’m truly a Panettone lover — I want more.  After all these years, I didn’t know this traditional Italian Sweet Bread was so delicious.

And the winner of the Giant Panettone, plus Bauducco’s amazing Panettone with Hershey’s Milk Chocolate Chips is… Kat Foster.  Congratulations Kat!  We’ll be contacting you shortly to learn where to send your prize.  Thanks to all who entered.  We wish we could have given another Panettone to Vic, Alexis, Kathy and Jade for their diligent entries and touching stories.  We sincerely appreciate all. 

NOTE:  Nibbles of Tidbits always draws its contest winners fair and square, which is out of a hat, box or jar of folded names of all who entered.

It’s reported that Coca-Cola’s new aluminum bottle design keeps Coke 15% colder (longer) than a standard shaped can — I’m certainly a fan of that.  Nibbles of Tidbits previously ran a contest and the prize was a case (24) of them.  And since that time, I’ve learned they’re quite the hot commodity.  You’ll never see them in a boring grocery store — They’re way too cool!

We attended a Coca-Cola Tasting Event at Hotel Erwin in Venice Beach, steps away from the sand.  It was on their High Rooftop Lounge, that’s broken down into stylish pod groupings overlooking the ocean and city.  We missed the sunset, but the city lights were beautiful too.

At this tasting event, 3 cocktails were made with Coca-Cola Classic®, Coke Zero™ and Diet Coke®, each mixed with a different liquor and served in its respective aluminum bottle.  As common in parts of Europe, drinks are made and served in the same can or bottle.  The bartender at this par-tay mixed the drinks over ice, then funneled them back into the bottles before serving ’em with a straw.  They were strong, but good — We liked the Lemon Chilled the best.

The appetizers were good too — There’s a fabulous Chef at the Hotel Erwin.  My favorite was the Mini Corn Dog on a Stick.  The batter was light and corny-crunchy, and they were served with a Coca-Cola Ketchup Sauce.  All went together well.

It was fun to meet other bloggers, like Peachhead, Coastal California, The Girl Blogger and their guests.  My Interior Designer guest requested a tour of a couple suites, which added to our overall cool experience — Down to the fun robes in the rooms.

One takes the elevator all the way up, then walks a scenic platform to the High Rooftop Lounge.  This evening we enjoyed appetizers and Coca-Cola’s hottest coldest drinks.  The bottle design is nostalgic and the drinks were served extra cold — Hope you stumble upon them at a hip place soon.

As a FOODIE, I’m constantly looking for a good food festival, a chili cook-off, a BBQ competition, a taste of a city, a cooking contest or any fun event that’s food related.  It seems like there’s always something going on somewhere.  To assist with finding more in the future, I’ve compiled a list of some of the best resources I’ve found — They’re linked below.  I know there’s a lot more happening out there, so please share your favorite food event source in a comment.

Find a Food Festival

Food Network All American Festivals

Food Reference – Upcoming Food Events

Gayot – Food Related Event’s Calendar

Local Wine Event’s Calendar

Do you like entering cooking or recipe contests?  Some rewards can be quite fabulous.  I certainly like entering them when I have time.  Contests, sweepstakes, games and alike have been hobbies of mine for years, especially if they relate to food.  To assist you (and myself in the future), I’ve scoured the Internet to collect the best up-to-date contest resources.  I’ve linked a few below and will continue to add additional findings to this post.  Good luck to ALL!

Contest Cook

Food Reference Contests

Food and Drink Contests in Yahoo

Food Network Contests and Offers

We randomly drew a winner of French’s Party Pack and it’s Kathy.  Congratulations!  We’ll be contacting you shortly to learn where French’s can send your prize.  If you also entered the recipe contest, good luck winning that fabulous $25K prize too.  And thanks to all who entered this fast and fun giveaway.  Now I’m craving a Hebrew National with Tommy’s Chili and French’s Classic Mustard, all currently in my fridge — Goody.

French’s is having a Cook-Off.  Enter your favorite recipe using any one of French’s products to possibly win $25,000.  For contest details, view here — Then submit an original RECIPE here by October 31st, 2009.  Five finalists will be chosen to advance to a LIVE Cook-Off Event to be held in February or March 2010.  And if you can’t think of a recipe, enter to win all this — A sampling of French’s products, a colorful T-Shirt and a “super cute” (I’m told) Apron.  The French Fried Onions could come in handy for your Thanksgiving Green Bean Casserole or the recipe you might enter in the contest.  All you have to do to win this yummy party pack is leave a comment on this post.  On November 1, 2009, we’ll draw a name randomly from all who commented.  You may comment once a day, until contest close.  And if you love French’s products (around since 1904), become their Fan on Facebook.  Good luck winning all prizes.

Enter TODAY ONLY to win FREE Chicken from El Pollo Loco for an entire year — Translated it means (52) 2-Piece Meal Certificates.  All you have to do is become a fan of El Pollo Loco on Facebook or follow them on Twitter.  And while you’re there, tell them why you think flame-grilled Chicken is better than oven “grilled” Chicken.  From all entries received on 10/26/09, El Pollo Loco will randomly draw the name of the lucky winner on 10/27/09.  It’s a one day Sweepstakes, which makes for better odds and a short wait for the tasty prize.  Enter now and good luck.

Or you can stand in line at KFC for one FREE piece of their oven-grilled Chicken today only — I’d rather win a years worth of flame-grilled Chicken from EPL without standing in line.  In fairness, I enjoy KFC’s Fried Chicken on occasion and their Apple Turnovers, Wedge Cut Fries and Mashed Potatoes and Gravy, but they can’t compete with EPL’s truly grilled Chicken.

UPDATE 10/27/09:  EPL announces the winner of the free Chicken — Congratulations to Theresa Wilson Goldman.

Still hoping to earn a Foodbuzz Blogger Festival Scholarship, I prepared this Bread Pudding recipe.  It’s adapted from a recipe created about 10 years ago.  This version is dubbed Rustic Bread Pudding— Recipe entries for a Nature’s Pride sponsorship to attend the festival are due today.  Nature’s Pride’s Multi-Grain Bread was used in this recipe, since the 100% Whole Wheat and 12 Grain Bread I received as a Foodbuzz Tastemaker was gone.  Click here to learn more about that.  I subsequently purchased the Multi-Grain for this recipe, since the 12 Grain wasn’t available.  The Bread was first toasted, which brings out its flavor and ultimately adds a marbled look to the finished Pudding.

Ingredients:

8 Bread slices (Nature’s Pride Multi-Grain or 12 Grain)

4 Eggs, beaten

2 Cups of Milk

1/2 Cup of Brown Sugar

2 Tsps. of Butter (melted at room temperature)

1 Tsp. of Vanilla Extract

2 Tsps. of Cinnamon

1/8 Tsp. of Nutmeg

1 Tsp. of Orange Zest (or zest of one Orange)

Directions:

Place Bread slices on a cookie sheet and toast in a 325° oven until golden brown, turning slices once (about 10 minutes).  Remove Bread from oven and let cool — Tear slices into rustic pieces, add to a baking dish and set aside.

In a separate bowl, combine the Eggs, Milk, Butter, Sugar, Vanilla Extract, Orange Zest, Cinnamon and Nutmeg.  Mix well, then slowly pour over the toasted Bread until all are well moistened.  Set aside to allow the liquid mixture to penetrate evenly before baking — Press down gently with the back of a large spoon.  Once moistened throughout, bake in the 325° preheated oven for 30-35 minutes or until set in the center.  Remove from the oven, let cool a little and serve warm.  It’s best that way.

NOTE:  The pictured Bread Pudding was a little dry and definitely needed Powdered Sugar and/or an Orange Juice Glaze (OJ & Powdered Sugar).  The above recipe was written to improve the taste and texture of this initial test.  We regret to report this information, but believe it’s important to consider.  No time is left for re-testing, but still want to join the festival. 🙂

UPDATE 10/22/09:  Unfortunately I didn’t win this one, but you can check out the winning recipes here.  Thanks for the opportunity Foodbuzz and Nature’s Pride.

To become a “Bertolli Influencer” at the Foodbuzz Blogger Festival, it was required that applicants submit a MENU using Bertolli products — One Appetizer and One Entree.  Bertolli and Foodbuzz have teamed to offer a brand scholarship program to provide (10) Featured Publishers with free airfare and transportation to/from the festival, and accommodations for (2) nights in the heart of San Francisco.  Please pick me. 🙂

Pictured HERE is the 2nd Course of my Bertolli Tasting Menu.  As an entry, I proposed the following:

1st Course (Appetizer): Melt in your Mouth Meatballs with Bertolli’s Fire Roasted Tomato and Cabernet Sauvignon Sauce w/ a Garlic and Extra Virgin Olive Oil Crostini.

2nd Course (Entree): Roasted Asparagus and Red Peppers tossed with Penne Pasta and Bertolli’s Garlic Alfredo Sauce with Aged Parmesan Cheese and Pine Nuts.

Although I propose the use of Bertolli’s “Garlic” Alfredo Sauce, the original was substituted here, since the other wasn’t available at the store I shopped. Instead I roasted a bulb of Garlic in the oven and mixed in a few cloves.  All was a flavorful combination.  The (10) winners should be announced tomorrow, then Foodbuzz readers will vote for the top (3) menus to possibly be prepared at the festival — My fingers are crossed.

UPDATE 10/22/09:  Unfortunately I didn’t win this one, but you can review the winning menus here.  Thanks for the opportunity Foodbuzz and Bertolli.

Although technically not food related, it may be of interest to some.  If you’re on the east coast, you may be able to catch us on Family Feud tonight.  Our show should air on 09/30/09 & 10/01/09 in the east, and on 12/23/09 & 12/24/09 in the west (KCAL Channel 9 @ 6PM).  We’ll be popping open a bottle of Champagne on December 23rd, but we’re still working on the appetizer menu.  If anyone catches tonight’s broadcast, we’d love to hear about it.  You’ll be seeing it before we do.  Family Feud was a blast!  Back to the food, us girls wouldn’t mind taking a bite out of John O’Hurley. 🙂 Would that be considered an acceptable appetizer?  Probably not.

Thanks to all who entered a comment to win a case of the new aluminum Coca-Cola bottles.  And congratulations to the Cupcake Activist — We picked your name fair and square.  So you may enjoy ’em at your Labor Day Party, they’ll be shipped right out.  Nibbles of Tidbits appreciated the opportunity to host this giveaway.  Be sure to check back for future food and drink prizes worthy of winning.

What to make with the PRIZE:  All-American Apple Pie Slushie (recipe below).

6 ounces of Diet Coke®
6 ounces of Applesauce
1 cup of Ice
Cinnamon

Combine first 3 ingredients in a blender and process until smooth — Pour into a 16-ounce glass and garnish with Cinnamon.  Enjoy!

Coca-Cola's New Aluminum Bottles

The answer to the above question is YES.  Enter a comment HERE on Nibbles of Tidbits to have a FREE case of the new aluminum Coca-Cola  bottles delivered just in time for your Labor Day Party.  Right now they’re only found in the hippest of places.  Could that be your party?

Coca-Cola announces the arrival of the new aluminum bottles.  The redesigned packaging incorporates the classic iconic Coca-Cola look in a stylish 8.5 oz bottle that serves to keep beverages cooler longer, while also offering the perfect taste and carbonation.  Varieties available include Coca-Cola Classic®, Coke Zero^TM and Diet Coke®.

The new aluminum bottles are currently available in select hotels and bars throughout Los Angeles, including SLS Hotel and a variety of bars on Sunset Boulevard.  In celebration of the upcoming holiday, we’d like to offer a mixed case (24) of these exclusive bottles to one lucky reader.

Anyone may enter to win by simply leaving a comment on this post.  On August 31st, we’ll randomly draw (1) winner from all who commented.  For better odds, you may enter/comment once a day.  GOOD LUCK.

OC Fair Culinary Arts Competition Ribbons

Does this mean I might know something about which I write?  Although the purple ribbons only mean participate, I’m happy to have them too.  The Orange County Fair left town, but I picked up these ribbons today among the rubble of the broken down rides.  Each year the OC Fair runs a Culinary Arts Competition and sign up is 3 months preceding it.  I finally met the deadline this year for the first time and pleased to report that all (4) entries placed — Not too shabby, though some of my friends say the contest must be easy, HA.

Ambrosia Bundt Cake

Rocky Mountain Orange Cream Pie

Gourmet Nut Clusters

Pretty in Pink Scones

To enter the 2010 Culinary Arts Competition, start checking this website in late April – May 2010 for Home Arts – Culinary information, guidelines, deadlines, etc.  Good luck!

We predict that Melissa will be chosen as The Next Food Network Star tonight, 9PM ET/PT — She’s our choice too.  We’ve liked Jeffrey along the way, but believe Melissa pulled ahead in the final stretch.  She’s likable and provides a lot of good information.

More INFO:

http://www.foodnetwork.com/the-next-food-network-star/index.html

http://www.ineedtext.com/FoodBlog/category/food-television/

UPDATE:  It’s been confirmed.  Congratulations Melissa!

http://www.thespreadit.com/melissa-d-arabian-next-food-network-star-2267/