LITTLE ROCK — Ashton Yarbrough of Bentonville (Benton County) and Alexis Looper of Greenwood (Sebastian County) were winners at the 55th annual Arkansas Dairy Foods Contest held June 6.
Yarbrough, 15, daughter of Brian and Kimberly Yarbrough, took first in the Main Dish competition with “Chicken Chili Lasagna.” Looper, 14, daughter of Warren and Nancy Looper, took first in the Party Idea competition with “Vanilla Cupcakes with Strawberry Cream Filling and Cream Cheese Icing.” 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, Grace Harris of Horatio (Sevier County) took second with “Loaded Baked Potato Soup.” Stephanie Williams of Searcy (White County) took third with “Cheesy Hawaiian Sandwich.” Layne Kelley of Paragould (Greene County) took fourth with “Santa Fe Chicken Fajita Soup.”
In the Party Ideas competition, Zoie Finley of Evening Shade (Izard County) took second with “Cherry Cheesecake in a Jar.” Aaron Doss of Berryville (Carroll County) took third with “Bavarian Torte.” Savannah Adams of Newport (Jackson County) took fourth with “Savannah’s Cupcake Catastrophe.”
The winning recipes are:
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Chicken Chili Lasagna
- 2 packages (3 oz.) cream cheese, softened
- 1 medium onion, chopped
- 8 green onions, chopped
- 2 cups shredded Mexican cheese blend, divided
- 2 garlic cloves, minced
- 3/4 teaspoon ground cumin, divided
- 1/2 teaspoon minced fresh cilantro or parsley
- 3 cups shredded chicken
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (4 oz.) chopped green chilies, drained
- 1/8 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 flour tortillas (6 inch), halved
In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside. In a saucepan, melt butter. Stir in flour until smooth. Gradually add chicken broth. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2-inch baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings.
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Vanilla Cupcakes with Strawberry Cream Filling and Cream Cheese Icing
- 3 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 1-3/4 cup granulated sugar
- 2 eggs
- 1-1/2 teaspoons vanilla
- 1-1/4 cups milk
Preheat oven to 350 degrees F. Line cupcake pan with baking cups. Sift together flour, baking powder and salt; set aside.
In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well.
Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared baking cups. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely.
Strawberry Cream Filling:
- 1 package (16 oz.) frozen sliced strawberries in syrup, thawed
- 1 cup heavy cream
- 2 tablespoons cornstarch
Combine strawberries, cream and cornstarch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes. Fill cupcakes with strawberry filling using decorating tip #230.
Cream Cheese Icing:
- 1 cup (2 sticks) unsalted butter, softened
- 2 packages (8 oz. each) cream cheese, softened
- 8 cups confectioners’ sugar (about 2 pounds)
- 1 tablespoon milk
- Icing color, if desired
In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth (30-60 seconds). If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time. If it seems too thick, add more milk, 1 teaspoon at a time, until icing reaches desired consistency. Add icing color as desired, and mix well.
Frost cupcakes using a disposable decorating bag and a 1M decorating tip. Hold decorating tip approximately 1/4 inch above cupcake top, at a 90-degree angle to cupcake surface. Pipe a spiral of icing, beginning at outer edge and working inward. Pipe a second spiral, smaller (not as wide) on top, and end spiral at center. Pull tip straight up and away. Add any sprinkles or decorations at this time.
Arkansas Farm Bureau is a nonprofit, private advocacy organization of more than 210,000 families throughout the state working to improve farm and rural life.
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