B4-U-BUY(tm) FYI - A Celebration Of Recipes From America's Favorite Cooking Contest

A Celebration Of Recipes From America's Favorite Cooking Contest

Here's news that shouldn't be too hard to swallow: For nearly 50 years, the Pillsbury Bake-Off® cooking contest has brought great dishes to the American table. Now, 350 prize-winning recipes, inspirational stories from the contestants, beautiful full-color photographs of the finished dishes, and sidebars featuring helpful cooking tips come together in the Pillsbury: Best Of The Bake-Off® Cookbook (Clarkson Potter/ Publishers, $24.95).

Pillsbury: Best Of The Bake-Off Cookbook not only tells the story of how the Bake-Off contest has grown to become the most beloved cooking contest in the world, but also includes a diverse collection of prize-winning recipes from all 37 Bake-Off® contests-including the $1 million-dollar-winning recipe from the 1996 Bake-Off, Maca-damia Fudge Torte.

But don't think for a minute that the Bake-Off contest is only about baking. The contest (and the book) also includes categories for irresistible savory recipes, such as this winning recipe: Chicken and Black Bean Tostizzas, featured in the book. Making it will make you feel like a prize-winner yourself.

CHICKEN AND BLACK BEAN TOSTIZZAS PIZZA

1 (17.3-oz.) can large refrigerated flaky biscuits
1/2 cup thick and chunky salsa
1 cup diced cooked chicken
1 cup canned black beans (from 15-oz. can), drained
1/4 cup chopped fresh cilantro
1/4 teaspoon cumin
2 green onions, chopped
1/2 cup green or red bell pepper strips (1 inch long)
6 oz. (1-1/2 cups) shredded Cheddar Cheese

GARNISH, IF DESIRED

1-1/2 cup dairy sour cream
1/2 cup guacamole

Heat oven to 350 degrees F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5-1/2-inch circle. In medium bowl, combine salsa, chicken, black beans, cilantro and cumin; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with green onions, bell pepper strips and cheese.

Bake at 350 degrees F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole. Yield: 8 servings (NAPSI)

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