One recipe contest I did enter though was the Betty Crocker cookie contest. The object of the game, I mean contest, was to use at least one pouch of Betty Crocker Cookie Mix (in flavors: peanut butter, chocolate chip, oatmeal, sugar, chocolate chocolate chip, and oatmeal chocolate chip) and transform it into a 'new' bar or cookie. I created a recipe and tested it out on friends and family, at a birthday parties and even domino night. Everyone raved and raved about the Lime Cheesecake Dessert Squares and asked for the recipe. I knew right then and there that these bars were worthy enough to enter in the contest and so I did.
When they announced the winners on the Betty Crocker website unfortunately my Lime Cheesecake Dessert Squares were not among the recipes listed. I didn't get discouraged because I knew they were great. Well a few months later the people over at Betty Crocker contacted me to say that they wanted to feature my recipe for Lime Cheesecake Bars in the April/May 2010 Betty Crocker Magazine (thought my recipe was at least good enough for the magazine, huh Betty?). Of course I cooperated and gave them the information they needed. I may have not gotten 'gold' but at least I made it to the 'Olympics'. : )
Lime Cheesecake Dessert Squares
by Heather of Kitchen Concoctions
Prep time: 30 minutes Bake time: 30 minutes Cool/Refrigerate time: 5 hours Serves: 12
1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
3 (8 oz) packages cream cheese
1 cup sugar
1 teaspoon vanilla
1 (14 oz) can sweetened condensed milk (not evaporated
2/4 cup key lime juice
2 teaspoons grated lime peel
2 tablespoons flour
3/4 cup reserved cookie crust crumbs
3/4 cup coconut
3/4 cup macadamia nuts chopped
Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray.
In medium bowl, cut utter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup of mixture for topping. Press remaining mixture in bottom of pan. Bake for 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
In medium bowl, mix reserved cookie crumbs, coconut, and macadamia nuts. Sprinkle evenly over top of filling. Bake 30-35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.