Showcase your kitchen creativity and enter the new Bisquick Family Favorites Recipe Contest at the 2013 Wisconsin State Fair. Deadline to pre-register is today, June 12, 2013.
Create and compete with any delicious dish that will wow your family, friends and the fair’s judges! Simply use the time saving Bisquick mix to reinvent a classic appetizer or revitalize an everyday main meal.
Judges choose winners based on appearance, flavor and texture. Awards and recognition await the top finishers, such as cash prizes of $100 (for 1st place), $50 (2nd) and $25 (3rd). Winners receive an award certificate, celebratory apron and complimentary package of Bisquick mix. Winners may also be featured by Bisquick on Facebook or other communications.
For contest details and complete entry guidelines, contact the Wisconsin State Fair entry office at 414-313-2767 or visit the contest section of www.wistatefair.com.
To start stirring things up, try these Impossibly Easy Mini Chicken Pot Pies!
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 F. 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.
