There were so many wonderful recipe submissions, it truly was difficult to choose just one, as there was everything from muffins, to main course casseroles to brownies, brownies and MORE brownies! However, after a lot of reading, we finally have a winner!
The winner of the Cat Can Cook Recipe Contest is Tara from Guelph with her recipe for Pine Cone Cheese Balls. These look so yummy, and this was actually the only recipe submission that included a picture! The picture really made this one a winner!
The two Runners Up are Brenda from Owen Sound and Sue from Edmonton.
Congratulations to all three of you!
Pine Cone Cheese Balls (Winning Entry from Tara)
5 strips crisp bacon crumbled (or 1 tbsp simulated bacon bits)
1 pkg light cream cheese
1/2 C light mayonnaise
1/2 tsp dill
1/2 tsp pepper
1/2 C green onion finely minced
Mix all ingredients well and spoon into 2 ovals on a platter (can be prepared ahead and covered tightly with saran wrap).
Using about 2 C of roasted almonds layer on cheese in rows starting at the bottom and working up to make them look like pine cones.
Garnish with a pine sprig (I usually cut it off my tree) and surround with wheat thins (they look like leaves or wood chips) for serving!
Scrumptious Chocolate Brownies (Runner Up – from Brenda)
1 c. good quality margarine
1 c. all purpose flour
2 c. packed brown sugar
1/2 c. cocoa
4 large eggs
1 tsp. vanilla
pinch of salt
(3/4 c. chopped nuts – optional)
Mix all ingredients well. Pour into well buttered 9×13 pan. Bake at 300 degrees for 35-40 minutes, until done.
Let cool slightly.
Icing
Melt 1/2 cup margarine in pot on stove. Add a pinch of salt and 1 tsp. vanilla. Add 2 cups icing sugar all at once and stir vigorously (add a few drops of very hot water until pouring consistency is reached). Pour onto brownies and spread. This will harden as it cools and will develop a very pretty shine.
Cut and enjoy!
Zucchini Bread (Runner Up – from Sue)
3 Cups Flour
3 Large Eggs
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 Cup Oil
1 tsp. Salt
1 Cup Brown Sugar
1 Cup White Sugar
3 tsp. Cinnamon
2 Cups Grated Zucchini (packed tight)
1 tsp. Vanilla Extract
Combine eggs, oil and sugars in a large bowl. Stir in zucchini and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Add to the zucchini mixture and mix lightly just enough to blend. Spray or grease 2 loaf pans with non-stick spray or margarine, and divide batter between pans. Bake at 325 for 1 hour, or until toothpick inserted in centre comes out clean. Cool 20 minutes. Stores well in fridge and freezes well too!
