Michele Chasky of Macungie, Lehigh County
White Chocolate Macadamia Nut Key Lime Pie
(Runner Up, Great Baking Bonanza, Allentown Fair)

Graham Cracker Crust:

Pre-heat oven to 350 degrees.

1-1/4 cup graham cracker crumbs (boxed graham cracker crumbs or crush whole ones in a food processor)
1/3 cup butter, melted
1/4 cup sugar

Take the macadamia nuts and put them into a small pan and toast them. When you start to smell them, remove them from the heat and let cool. In a large bowl, combine the graham cracker crumbs and sugar. Add the melted butter. Mix until all the butter has been absorbed into the graham cracker mixture. In a pre-greased 9-inch pie pan, press the graham cracker crumbs firmly to form the crust. You can use your hands, the back of a wooden spoon or a spatula to create an even surface. Work from the inside out, using the utensil of your choice to push the mixture up to the top and sides of the pan. Once the crust is even (it does not have to be prefect) place the pan in the oven and bake. Remove after 8-10 minutes. While the crust is in the oven, start on the filling.

Pie Filling:

1/2 cup + 2 tablespoons key lime juice (fresh squeezed or bottled)
2 cans Eagle Brand Sweetened Condensed Milk
3 egg yolks
1/4 cup chopped macadamia nuts
1 teaspoon fresh lime zest
Bar of Ghirardelli White Chocolate

In a large bowl, combine the lime juice, egg yolks and sweetened condensed milk until well incorporated. The filling will be a pudding like consistency when it is fully mixed. Take a cheese grater and zest the skin of one lime, folding in one tablespoon worth. Layer the toasted macadamia nuts onto the crust. Gently pour mixture into pie pan, filling just below the top of the crust. Bake (still at 350 degrees) for 15-18 more minutes. Remove from oven and with a potato peeler, grate the bar of chocolate over the top of the pie and let cool.

Refrigerate for at least 4 hours. Garnish with leftover lime zest and whole macadamia nuts and serve!

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Catherine Hertzog of Whitehall Township, Lehigh County 
BBQ Stuffed Peppers
(Runner Up, Memorable Meals Contest, Allentown Fair)

6 peppers (Red, Orange, Yellow or a Combination)
1 cup brown rice, uncooked
1 cup water
4 cups chopped chicken, uncooked
1/2 cup KC Masterpiece Original Barbeque Sauce
1/2 large red onion, chopped or diced
1 clove garlic, pressed
Pinch of sage, rosemary and thyme
36 tablespoons KC Masterpiece Original Barbeque Sauce
6 slices farmer’s cheese (provolone can be substituted)
Dash of oregano

Preheat oven to 350 degrees. Bring water to a boil and cook rice. Meanwhile, cut the tops off of each pepper and pull out the middles to leave shells remaining. Arrange in a 7x11-inch pan. Combine the chicken, rice, onion, garlic, herbs and 1/2 cup KC Masterpiece barbeque sauce in a large mixing bowl. Stir well to coat all ingredients with sauce. Next, put 2 tablespoons KC Masterpiece barbeque sauce in each pepper. Add one handful of chicken & rice mixture to each pepper. And put another 2 tablespoons of sauce in each. Fill the pepper with the remaining chicken & rice mixture. Fill to the very top. Top off each pepper with another 2 tablespoons of KC Masterpiece barbeque sauce. Cover with foil. Be sure to use enough foil that the peppers are not being touched. Bake for 2 hours at 350 degrees. During the last ten minutes of bake time, remove foil and place one slice of cheese on top of each pepper. Sprinkle with oregano.

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Kandi Perazzo of Allentown
Graham Goodies
(1st place, Chocolate Championship, Allentown Fair)

12 whole honey graham crackers
Non-stick spray
3/4 cup butter
3/4 cup firmly packed light brown sugar
1 cup Ghirardelli semisweet chocolate chips
3/4 cup Ghirardelli white chocolate chips

Preheat oven to 350 degrees. Arrange graham crackers in single layer in 15x10x1-inch pan lined with parchment paper and sprayed with non-stick spray. Melt butter and sugar in saucepan on medium high heat. Heat to boiling, boil for 2 minutes without stirring. Spread over graham crackers. Bake for 8-10 minutes or until lightly browned and bubbly. Remove from oven and immediately sprinkle with semi-sweet chocolate chips. Let stand for 5 minutes. Spread melted chocolate chips over baked layer. Sprinkle with white chocolate chips and use spatula or back of spoon to create swirl design with melted white chips. Cool completely in refrigerator before breaking into pieces.

Serves 24