Katie Rousonelous a local Madison, WI resident was recently announced Grand Champion of the Duncan Hines Red Carpet Cupcake Challenge. Katie’s prize-winning recipe for Red Carpet Glamour won her a trip for two to Los Angeles, California and two seats to Fans in the Stands, the best seat in the house for all the red carpet excitement in anticipation of the Primetime Emmy Awards. She will also have her cupcake creation sampled by the Emmy Award nominees and guests who will all be in attendance at this year’s Performers Nominees Reception on August 27th. Over a quarter of a million people voted for the recipes they liked and that is how Katie’s recipes was able to make it into the Top 10 and then it was voted number ONE by the panel of judges!

Thanks to Pinnacle Foods and Duncan Hines, I am able to share this award winning recipe with you.

Ingredients

Cupcake Batter
1 pkg Duncan Hines® Red Velvet Cake Mix
1 1/4 cup water
1/3 cup vegetable oil
3 large eggs
3 tsp Raspberry flavoring
1/2 c Sour Cream

Chocolate Ganache Filling
4 oz bittersweet chocolate
1/2 c heavy cream
1 tbs confectioner sugar

Vanilla Bean Frosting
1 Container Duncan Hines Buttercream Frosting
1 vanilla bean, split lengthwise and insides scraped out
1 tsp vanilla extract
4 oz. Cream Cheese

Instructions

1. Add the ingredients for filling in a medium microwave safe bowl. Heat until mixture is warm (20-30 seconds on high) Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.

2. Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.

3. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Then add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.

4. Place one rounded teaspoon of filling on the top of each cupcake.

5. Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.

6. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

7. To make the frosting, add the canned frosting, cream cheese, vanilla bean, and vanilla extract together. Beat until mixed, about 1 minute.
Refrigerate frosting for 30 minutes. Frost and decorate cupcakes as desired.
 

Please find recipes below for the Three-O Root Beer Float and the Root Beer Floatini to use on this delicious day.

Three-O Root Beer Float
2 oz. Three Olives Root Beer Vodka
4 oz. root beer
Float 1 scoop vanilla ice cream on top

Root Beer Floatini
1.5 oz. Three Olives Root Beer Vodka
.5 oz. Amaretto liqueur
Shake hard over ice & strain into glass
Float a melon-ball size scoop of vanilla ice cream in center
 

Ingredients:

Makes roughly four half-pint jars

• 35 oz. Driscoll’s strawberries washed, hulled and cubed
• 35 oz. granulated white sugar
• 1 lemon, sliced
• 1 packet pectin, such as CERTO or Sure-Jell
• 1 Tbsp butter (to reduce foaming)

Method:

1. Combine the strawberries and sugar in a large, nonreactive pot; enamel or stainless steel are best. Let stand for at least 20 minutes, up to two hours.
2. Stir the contents of the pot well, and put over medium-high heat. Add the lemons, pectin and butter. Stir frequently, taking care not to burn the sugar. Bring to a boil and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add a little more butter.
3. Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220ºF. Turn off the heat. Remove the lemon slices. If canning, process immediately (see On Canning, below). Otherwise, allow to cool, then pack in jars and refrigerate, or freezer-safe containers or bags if freezing.

Variations

For an extra berry punch, replace some of the strawberries with an equal amount of Driscoll’s® organic raspberries, blueberries or blackberries.

Or, once the jam reaches the target temperature, try giving yours a twist by adding one of the following:

1 Tbsp real balsamic and a few fresh cracks of black pepper
2 Tbsp Campari
A handful of mint or basil, finely chopped
Seeds from a vanilla bean
Whatever you like

Equipment

Before you start cooking up your berries, make sure you have the following items:

A large pot *
A rack that fits in the bottom of the pot *
A pair of canning tongs *
A magnetic lid wand *
A jar funnel *
A ladle *
A quick-read thermometer
A kitchen scale
Cooling racks to set the hot jars on
Plenty of kitchen towels
Plenty of jars, rings and unused lids
Patience, and a sense of humor

Most of these items, as well as a variety of jars, lids and rings, are readily available in most hardware stores, as well as some grocery stores.

* You can often find kits that have all these elements together, rather than purchasing them separately.  

Recipe courtesy of Driscoll’s.

Ingredients:

• Chunky California Chicken Salad (chicken salad prepared with, raisins, almonds and dried cranberries)
• Crisp bacon slices
• Finlandia Swiss cheese
• Submarine sandwich roll

Method:

Pile Chunky California Chicken Salad on a sub roll. Top with generous slices of crisp bacon and smother with Finlandia Swiss. Grill sandwich in pan or in the oven until cheese melts. Serve.

Makes 1 sandwich
Recipe courtesy of Finlandia® Cheese, the #1 imported cheese in the country

Ingredients:

• 2 Tbs. apple butter
• 1 Tsp whole grain mustard
• 2 slices marbled rye bread
• ¼ cup shredded coleslaw
• 2 oz. thinly sliced turkey breast
• 2 oz. sliced Finlandia Swiss Cheese
• 2 slices red apple

Method:

1. Mix apple butter and mustard. Toast bread, if desired.
2. Spread apple butter mixture on each slice of bread. Then layer one slice of bread with coleslaw, turkey, Finlandia Swiss and apple slices.
3. Top with remaining bread slice.

Serves 1 sandwich.

Recipe courtesy of Finlandia® Cheese, the #1 imported cheese in the country

Ingredients:

• 2 lbs. king crab leg meat
• 5 oz. Finlandia Swiss cheese
• 2 ripe avocados
• 1 tsp. Old Bay Seasoning
• 1 tsp. lemon pepper seasoning
• 3 oz. diced Bermuda onion
• 1 small Habanero pepper
• 1 tbsp. diced red peppers
• 1 tbsp. diced green peppers
• 1 tbsp. diced yellow peppers
• 2 oz. alfalfa sprouts
• 8 leaves red leaf lettuce
• 16 slices Tuscan bread
• Olive oil needed for Panini grill

Method:

1. Blend mayonnaise, Habanero, one avocado and ½ of the Bermuda onion in blender.
2. Roughly chop crab meat and toss in a mixing bowl with remaining onions, tri-color peppers and avocado mayonnaise. Chill mixture for 15-20 minutes.
3. Lay out slices of Tuscan bread and lightly spray each side with olive oil. Layer 1 lettuce leaf, 2 slices of Finlandia Swiss cheese, 4 oz. of crab mixture, 3 slices of avocado, 2 slices of Finlandia Swiss cheese, sprouts and top layer of bread.
4. Toast sandwich on Panini grill for 6 to 8 minutes until bread is toasted well and cheese is melted thought.
5. Cut in half and serve immediately.

Recipe courtesy of Finlandia® Cheese, the #1 imported cheese in the country

Ingredients:

• 1 ¼ pounds lean ground beef
• 1 ¼ cup chopped onion
• 3 tablespoons ketchup
• 1 tablespoon prepared horseradish
• 2 teaspoons prepared mustard
• Salt & pepper to taste
• Suggested Finlandia Cheese: Swiss, Muenster or Gouda
• 4 sesame seed buns or hard rolls

Method:

1. Combine lean ground beef with onion, ketchup, horseradish, mustard, salt and pepper.
2. Gently mix with hands till all ingredients are just blended. Shape into 4 patties about ½ inch thick.
3. Grill or broil to desired doneness. Pile high with your favorite Finlandia cheese.

Recipe courtesy of Finlandia® Cheese, the #1 imported cheese in the country.

Prep Time: 5 min. Cook Time: 15 min. Marinate Time: 1 hour

Ingredients:

• 4 (1 inch thick) bone-in or boneless loin steaks
• 2/3 cup FRANK’S® REDHOT® Original Cayenne Pepper Sauce or Frank’s® REDHOT® Buffalo Wings Sauce

Method:

1. MARINATE steaks in Frank’s RedHot Sauce in deep dish. Cover and refrigerate 1 to 3 hours. Drain and season as desired.
2. GRILL steaks over high direct heat, about 15 min. for medium-rare, turning once.
3. LET steaks rest 10 min. before slicing. Splash on more Frank’s RedHot Sauce to taste.

Makes 4 servings
Tip: Substitute other tender steaks such as boneless sirloin, flank or flat iron steak.

Recipe courtesy of Frank’s RedHot.

Prep Time: 10 min. Cook Time: 5 min.

Ingredients:

• 2/3 cup chunky peanut butter
• 3/4 cup FRANK’S® REDHOT® Sweet Chili Sauce, divided
• 1/3 cup hot water
• 2 tbsp. light soy sauce
• 1 1/2 lbs. boneless chicken breasts, cut into long strips

Method:

1. MIX peanut butter, 1/2 cup Sweet Chili Sauce, water and soy sauce. Transfer to serving bowl.
2. ARRANGE chicken on metal skewers. Brush with remaining 1/4 cup Sweet Chili Sauce.
3. GRILL chicken over medium heat on greased grill about 5 min. until cooked. Serve with peanut sauce.

Makes 6 servings
Tip: Toss 1 lb. hot cooked linguine in peanut sauce and serve warm.

Recipe courtesy of Frank’s RedHot.

Almost like ice cream sandwiches, but without the ice cream headache! Chocolate and vanilla are always an incredible combination, especially when it’s Duncan Hines Dark Fudge Brownies and Chocolate Chunks.

Ingredients:

1 pkg Duncan Hines® Dark Fudge and Chocolate Chunks Brownie Mix
1 large egg
2 tbsp water
1/3 cup vegetable oil
1 can Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
Baking Instructions:

• Preheat oven to 375 ºF. Grease cookie sheet.
• Combine brownie mix, egg, water and oil in large bowl. Stir until well blended and soft dough forms. Drop by level measuring tablespoons about 2 inches apart onto greased cookie sheet.
• Bake at 375 ºF. for 7 to 8 minutes or until cookies are set in center. Do not over bake. Cool for 1 minute before removing to cooling rack. Cool completely before assembling.
• Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.

Recipe courtesy of  www.Duncanhines.com