2009 Category Winner: Jalapeño, Sausage, Jack, and Egg Breakfast Braid
"When I have something spicy, I like to follow it with something fruity. Sweet and savory make a good flavor combination for breakfast in general, so I like to serve this with a fruit garnish like grapes or melon." ―Angela Spengler, Clovis, N.M.
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2008 Category Winner: Spicy Black Bean Hummus
"I created this recipe three years ago based on a popular appetizer my friends ordered at a pizzeria in Greenville, South Carolina. I researched the ingredients and added my own variations to suit my preference for spicy flavors. I received glowing feedback from my husband and friends, and now I keep this recipe on hand for parties and tailgates." ―Maureen Redmond, Easley, SC
2008 Finalist: Creamy Carrot Soup
“I prepared this soup for my parents, who watch my daughter one afternoon a week. They absolutely loved its velvety sweetness. Garnish with shredded carrot and fresh mint.” ―Lisa Richardson, Glendale, Calif.
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2008 Finalist: Italian Tomato Tart
"The beauty of this dish is you can make it year-round; however, it’s great in the spring and summer, when fresh basil is plentiful. It is also a nice light supper or lunch option. I use kitchen shears to chop the fresh basil." ―Sherry Ricci, Mendon, N.Y.
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2007 Category Winner: Korean-Spiced Beef and Cabbage Rolls
"I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." ―Mollie Lee, San Jose, California
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2007 Finalist:Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce
"I love the huge flavor packed into these tiny packages, especially when they're dipped in the peanut sauce. These are best served immediately, but they can be made in advance, refrigerated, and then served at room temperature." ―Lindsay Weiss, Overland Park, KS
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2007 Finalist: Shrimp Toast Puffs with Two Sauces
"The combination of the shrimp puffs served with two sauces makes this a perfect party appetizer. Beat the egg and egg whites well so the puffs will rise when baked." ―Julie DeMatteo, Clementon, New Jersey
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2006 Category Winner: Argentine Black Bean Flatbread with Chimichurri Drizzle
"Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." ―Erin Mylroie, St. George, UT
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2006 Finalist: Baked Brie with Golden Raisin Compote
"This flavorful appetizer is great because most of the prep work can take place before guests arrive. The Brie is rich enough to carry the appetizer with a tart and sweet compote. To ease slicing, keep Brie chilled until ready to use." ―Elizabeth Bennett, Mill Creek, WA
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2006 Finalist: Smoked Salmon and Cheese Mini Twice-Baked Potatoes
"I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." ―Abigail McMahon, Sherman Oaks, CA
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2005 Category Winner: Pide with Yogurt Dip
"I used to buy this bread at a Turkish market in Germany. I couldn't find it in the United States and started to make it myself. Knead the dough until it feels like the soft underside of a woman's arm (the instruction from a Turkish cookbook)."
―Sabine Zempleni, Lincoln, NE
―Sabine Zempleni, Lincoln, NE
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2005 Finalist: Pumpkin Pie Shake
"Seeking an all-American taste in a beverage, I came up with this idea."
―Vivian Levine, Summerfield, FL
―Vivian Levine, Summerfield, FL
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