47th Pillsbury Bake-off Contest - November 2014
Placement: 1 of 100 finalist to compete in Nashville, Tennessee
Prize won: Travel, limo ride, first-class dinner reception, awesome sponsor prizes, calls for interview, professional photo shoot and more...
Photo courtesy: Pillsbury ®
From beginning to end, thanks to the amazing Pillsbury Team, I felt like a million dollars. Travel, limo, reception, amazing prizes, call for interview, professional photo shoot and much more! Certainly my most pampered culinary experience yet!
Chorizo-Potato Mini Tostadas
It all took place at the Omni Hotels & Resort in Nashville, TN! This event marked the beginning of a beautiful friendship with many talented food competitors!
Watch me as Pyrex Bakeware interviews me… and they even gave me the last words of their video commercial… “If grandma says its good and grandma uses it, its gotta be good, right?”
Although I wasn’t the $1,000,000 prize winner, I left Nashville with wonderful memories, great friends and a ton of gifts form the sponsors! My Spanish-inspired Chorizo-Potato Mini Tostadas even made the back cover of the Pillsbury Bake-off 100 Winning Recipes book!
Gotta love this guy!
Check out my recipe in the Pillsbury website!
RECIPE:
Ingredients:
- 1 bag (11 oz) frozen backyard grilled potatoes
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 6 oz chorizo sausage, casing removed, crumbled
- ½ teaspoon Watkins™ Ground Cumin
- 1 cup shredded Cheddar cheese (4 oz)
- ½ cup sliced green onions (4 medium)
- ½ cup sour cream
Directions:
- Heat oven to 400°F. Microwave potatoes as directed on bag.
- Meanwhile, unroll pie crusts on work surface. Using 3-inch round cutter, cut 9 rounds from each pie crust. Gather scraps and reroll; cut 6 additional rounds. Press 1 round in bottom and up side of each of 24 ungreased mini muffin cups (edges of dough will be higher than side of cup); prick bottoms with fork. Bake 6 minutes.
- Meanwhile, in 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add potatoes and cumin; cook and stir 1 minute. Remove from heat. With potato masher or fork, mash potatoes, leaving some small pieces. Add 1/2 cup of the cheese and 1/4 cup of the green onions to potato mixture; mix well. Spoon 1 tablespoon potato mixture into each cup.
- Bake 7 to 12 minutes or until edges are golden brown. Remove from pan; top each with 1 teaspoon sour cream, 1 teaspoon cheese and 1/2 teaspoon green onion. Serve warm.