North Carolina's bounty makes these recipes winners

Parfait is easy way to serve up the blues

North Carolina's blueberry season runs through mid-July. Here is a quick and easy dessert recipe that showcases these delicious fresh berries.

Blueberry and Lemon Parfait
1 package instant lemon pudding (3.4 oz)
1 1⁄2 cups milk
1 cup whipping cream
12 gingersnap cookies (coarsely crushed, about 1 cup)
1 pint fresh N.C. blueberries (2 to 2 ½ cups)

Prepare instant pudding according to package directions, using the milk. Beat whipping cream at medium-high speed in a medium bowl until soft peaks form. Fold whipped cream into prepared lemon pudding.

In either 4 to 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with pudding. Refrigerate, covered, for about 30 minutes. Garnish with a mint sprig and blueberries if desired.

Tip: Prepare each layer ahead of time in order to quickly assemble this dessert when serving.

Sweet Potato Salad is Anything But Ordinary!

Kathryn Jackson of Benson won $250 for her Sweet Potato Salad in the Anything But Ordinary! Sweet Potato Recipe Contest at the 2012 N.C. State Fair.

Robert Bourgeois of Durham took second place and $175 for his Vegetable and Sweet Potato Casserole.

Jennifer Baker of Raleigh placed third and earned $125 for her Sweet Potato Breakfast Quiche. An honorable mention and $75 went to Julia Truelove of Raleigh for Easy Sweet Potato Risotto.

Entries were required to include at least 1½ cups of fresh sweet potatoes and were judged on taste, family appeal, creativity and ease of preparation. The contest was sponsored by the N.C. SweetPotato Commission.

The winning recipe follows:
Sweet Potato Salad
3 cups grated sweet potatoes 5 ounces of baked ham, chopped
½ cup raisins ½ cup sour cream
1 cup celery, chopped 2 tablespoons orange juice
¼ cup green onion, chopped Lettuce
Bring potatoes to a boil in water. Cover and cook for one minute. Drain immediately. Place potatoes in ice water. Let stand for five minutes. Drain well and pat dry with paper towels. Combine potatoes, raisins, celery and onion. Stir in ham. Mix sour cream and orange juice. Toss with potato mixture. Cover and chill overnight. Serve on lettuce leaves. Makes six to eight servings.

Raleigh woman's Bacon Cheese Puffs recipe takes first place in the Incredible Edible Egg Appetizer/Picnic contest

Gail Fuller of Raleigh took home first place and $200 in prize money for her Bacon Cheese Puffs recipe in the Incredible Edible Egg Appetizer/Picnic Contest at the 2012 N.C. State Fair.

Silke Bourgeois of Durham took second-place honors and $150 for her Poached Eggs in Tomato Sauce with Feta and Chickpeas. Third place and $100 went to Amanda Boury of Raleigh for her Fall Harvest Mini Quiche.

Recipes were judged on taste and flavor, appearance, originality and ease of preparation. The contest sought recipes egg dishes that are good for a crowd or as a snack. Each recipe had to contain at least 4 whole eggs.

The contest was sponsored by the N.C. Egg Association.

Following is the first-place recipe, which makes 16-20 appetizers:
Bacon Cheese Puffs
Puffs
1 cup water ¾ cup ham, finely chopped
½ cup unsalted butter ½ cup Parmesan cheese, finely shredded
1 cup all-purpose flour 1 tablespoon chives, finely chopped
4 eggs
To make puffs, bring water and butter to a simmer over high heat. Reduce heat to medium and stir in flour quickly, all at once. Stir until dough pulls away from sides of pan. Remove from heat and cool slightly (about 5 or 6 minutes).
Add eggs one at a time mixing rapidly until each is combined into the dough. Add chopped ham, shredded Parmesan cheese and chopped chives. Drop by large tablespoons on parchment paper-covered baking sheet.
Bake at 375 degrees for 15 minutes and for another 20 minutes at 350 degrees. Let cool before filling
Bacon cheese filling
1 green onion, finely chopped ¼ cup dried cranberries, chopped
4 ounces cream cheese, softened ¼ cup toasted pecans, chopped
2 tablespoons sour cream salt and pepper to taste
2 slices bacon, fried crisp and crumbled
Instructions for bacon-cheese filling
Mix all filling ingredients together and refrigerate until time to fill puffs. Cut top from each puff, toast and fill. Replace top.

Saucy Beef Ribs recipe takes first place in the N.C. Cattlemen's Beef Council contest

Jane Dunbar of Raleigh took home first place and $200 in prize money for her Saucy Beef Ribs recipe in the N.C. Cattlemen's Beef Council "Fire Up Your Crock Pot" Contest at the N.C. State Fair.

Gail Fuller of Raleigh took second-place honors and $150 for her Crock Pot Beef Chili. Third place and $100 went to Lou Mitchell of Raleigh for her BBQ Shredded Beef on a Bun.

Recipes were judged on taste, creativity and appearance. Each recipe had to contain at least 3 ounces of any type of beef per serving and could use only beef as the meat ingredient.

Following is the first-place recipe:
Saucy Beef Ribs
Ingredients:
1 onion, sliced 1 tablespoon yellow mustard
3 pounds of beef ribs ½ cup bottled BBQ sauce
black pepper & sea salt to taste 2 tablespoons brown sugar
2 ½ cups ketchup 2 tablespoons molasses

Line the bottom of a 6 quart crock pot with onion slices. Place salt and peppered ribs into crock pot. Add all the other ingredients to the crock pot. Cook on low for 8 hours, or high for 4 hours. Ribs are done when they are very tender and almost falling off the bone.
Yields four servings.