THIRD PRIZE: $100

SPICY MEXICAN SHRIMP BITES

1⁄2 pound cooked deveined shrimp, diced

1 1⁄2 cups frozen corn, thawed

3 scallions, sliced

2 Roma tomatoes, seeded and diced

1 jalapeño, seeded and diced

1 clove garlic, minced

5 tablespoons olive oil, divided

1 tablespoon chopped fresh cilantro

1 1⁄2 teaspoons chili powder

1 teaspoon salt

zest and juice of 2 limes

1 loaf French bread

In a bowl, combine shrimp, corn, scallions, tomatoes, jalapeño, and garlic.

In a separate bowl, combine 3 tablespoons of olive oil, cilantro, chili powder, salt, lime zest, and lime juice. Pour over shrimp mixture and stir to incorporate. Refrigerate for 1 hour.

Preheat oven to 350°F.

Cut French bread into ½-inch slices and lightly brush with remaining 2 tablespoons of olive oil. Bake for 5 minutes, or until lightly browned. Remove from oven and, using a slotted spoon, top each toast round with spicy shrimp salad. Makes 12 servings.

–Donna Gribbins, Shelbyville, Kentucky

HONORABLE MENTION

ZIPPY POTATO BALLS

2 cups warm mashed potatoes

2 tablespoons (1/4 stick) butter, softened

2 tablespoons milk

1⁄2 cup Cheese & Chive Egg Creations

1⁄2 cup finely chopped green onion

1⁄2 cup finely chopped baby spinach

1⁄4 cup finely chopped cremini mushrooms

1⁄4 cup finely chopped red bell pepper

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1⁄8 teaspoon hot pepper sauce

1⁄8 teaspoon crushed red pepper flakes

1 1⁄2 cups panko bread crumbs

 

Preheat oven to 400°F. Line two baking sheets with parchment paper.

In a bowl, combine mashed potatoes, butter, and milk. Mash until potatoes have absorbed butter and milk. Set aside to cool.

In a separate bowl, combine Egg Creations, onions, spinach, mushrooms, bell peppers, salt, black pepper, hot pepper sauce, and red pepper flakes. Add potato mixture and stir to combine. Form into 1½-inch balls and roll in panko bread crumbs. Bake on prepared baking sheets for 15 to 20 minutes, or until crispy. Serve warm. Makes 12 servings.

–Helen Humphreys, London, Ontario ■