End of the fair, but recipes keep coming!

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Above: Winners in the Ghirardelli Chocolate Championship contest: Todd Luallen (left) of San Marcos, Rozanne Gooding of Carlsbad, Cathy Agostino of El Cajon(Courtesy photo)

The San Diego County Fair wraps up today, July 4. If you weren’t able to visit, you can share in the fun with some winning recipes from the fair’s cooking contests. Check these out:

Winners of the Pillsbury Pie Baking Championship: First: Peggy Linberg of Upland, Bali Hai Pie; second, Alberta Dunbar of San Diego, Three Times the Chocolate Fantasy Pie; third, Rozanne Gooding of Carlsbad, Rosie’s Rockin’ Rhubarb Pie; Top Savory Pie: Sarah Tackett of Vista, Savory Chicken & Mushroom Pie

Here’s Sarah Tackett’s winning recipe in the Savory category:

Savory Chicken and Mushroom Pie

Crust:

1 package Pillsbury Pie Crusts

Filling:

3 tablespoons butter

1/2 onion, roughly chopped

1 clove garlic, finely chopped

1 pound mushrooms, sliced

4 slices bacon, cooked

3 cups chicken, cooked and chopped

1/2 cup parsley, chopped

1 can (10.5 ounces) cream of chicken soup, condensed

1 cup chicken broth

Topping:

1 egg, beaten

1 teaspoon water

Preheat oven to 350 degrees. Line 9-inch pie pan with 1 Pillsbury pie crust. Combine butter, onion and garlic in large skillet; cook until ingredients are soft. Add mushrooms and cook 5 minutes more. Add bacon, chicken, parsley, cream of chicken soup and chicken broth. Stir until thoroughly combined. Add salt and pepper to taste. Fill lined pie pan with chicken and mushroom mixture. Top with remaining pie crust; brush top with egg and water mixture. Bake pie at 350 degrees for 30 to 45 minutes, or until crust is golden brown.

Ghirardelli Chocolate Championship winners: First: Rozanne Gooding of Carlsbad, “Berry Easy” Black & White Chocolate Truffle Cups; second: Cathy Agostino of El Cajon, Carmel Macchiato Napoleon; third: Todd Luallen of San Marcos, Chetzels

Here’s the recipe for Todd Luallen’s “Chetzels”:

Chetzels 

2 cups peanut butter

1/2 cup butter

2 cups shredded unsweetened coconut

2 cups powdered sugar

1 teaspoon vanilla

1 bag (14 ounces) pretzel crisps

1 bag (10 ounces) Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Combine peanut butter, butter, coconut, powdered sugar and vanilla in a bowl. Mix well. Take two pretzels and put a tablespoon of the mixture in between, creating a sandwich. Melt Ghirardelli bittersweet chocolate on the stove over low heat, stirring constantly. Dip bottom of the sandwich in melted chocolate. Refrigerate for 1 hour. Yields: 24 Chetzels.

Bisquick Family Favorites Recipe Contest winners: First: Alberta Dunbar of San Diego, Chorizo Nuggets With Creamy Salsa; second: Susan Christen of Oceanside, Rosemary Madeira Baked Brie; third: Heidi Russell of Oceanside, “Pressed” for “Thyme” Chicken & Dumplings

Here are Alberta Dunbar’s and Susan Christen’s recipes:

Chorizo Nuggets With Creamy Salsa Dip 

Nuggets:

3 cups Bisquick mix

1 tablespoon Mexican seasoning

1 cup medium cheddar cheese, shredded and diced

1 pound chorizo, cooked and drained well, cooled

1 can (14.75 ounces) creamed corn

1/2 cup milk

32 small pitted black olives, well drained

Creamy Salsa:

1 package (8 ounce) cream cheese, softened

1/2 cup sour cream

2 teaspoons Mexican seasoning

8 ounces medium heat salsa

Line 2 cookie sheets with parchment paper. Preheat oven to 450 degrees. In large bowl, combine Bisquick mix and Mexican seasoning; mix well with wooden spoon. Add cheddar cheese and chorizo; mix well. In small bowl, combine creamed corn and milk. Fold corn mixture into Bisquick mixture, blending well. Using a well-rounded spoonful for each, form 16 nuggets out of the Bisquick mixture and place on the prepared cookie sheet, 4 nuggets to a row. Press an olive in the center of each nugget and press all the way down so dough fully covers the olive. Bake 12 to 13 minutes until golden brown. Remove to cooling rack. Prepare remaining nuggets for baking while first set bakes.

For Creamy Salsa, combine cream cheese and sour cream in medium bowl. Beat well with electric mixer until smooth. Add Mexican seasoning and blend. Beat in salsa until blended. Cover and chill. Salsa is best made overnight or early in the day. Serve nuggets with warm salsa dip. Yields: 32 nuggets.

Rosemary Madeira Baked Brie

1 1/2 cups Bisquick mix

2 tablespoons minced fresh rosemary (or dry)

1/4 cup Madeira wine

1/4 cup evaporated milk

Heat oven to 350 degrees. Lightly grease small jelly-roll pan. Whisk Bisquick mix and rosemary together. Set aside. Mix Madeira and evaporated milk. Stir into dry ingredients until soft dough forms. Knead 10 times. Halve the dough into 2 balls. Roll each into 8-inch circle. Set brie in center of one circle. Cover brie with other circle and form dough over brie. Dampen edges of bottom circle of dough and seal it to the top dough. Brush with olive oil and invert onto jelly-roll pan. Brush other side with olive oil. Bake for 30 minutes or until golden brown. Cool for 90 minutes. Serve with apricot preserves.

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