RALEIGH, N.C. (WTVD) -- The 2023 North Carolina State Fair has come and gone until next year. Here are some of the winning recipes at this year's event:
Kim Cooper of Carolina Beach earned a blue ribbon and a $500 prize in the Let's Get Cheesy: Mac-n-Cheese Challenge with her family recipe for Mema's Mac & Cheese.
Boston butt instructions:
Rub entire Boston butt with oil, salt, and pepper. Place in crock pot.
Cook on low for 8-9 hours until tender.
Remove and shred with a fork and add one bottle of Sweet Baby Ray's Original barbecue sauce.
Crock pot macaroni and cheese instructions:
Boil water with salt and cook macaroni al dente. Cool.
Pour macaroni into crock pot. Add butter and stir until melted.
Add evaporated milk, cream, two cups of cheddar cheese, American cheese, salt, and pepper. Stir.
Cook on low for 1 1/2-2 hours. Gently stir a couple of times while cooking.
In the last 10 minutes, sprinkle on the remaining cheddar and lightly sprinkle paprika. Allow the cheese to melt.
Put mac and cheese on the bottom of the baking dish. Completely cover with BBQ Boston butt. Sprinkle with blue cheese crumbles and cooked bacon if desired.
Habeebah Hasan of Durham placed first and won $500 in the N.C. State Fair Luscious Layer Cake Home Chef Challenge with her strawberry lemonade-inspired triple-layer cake. It was Hasan's first time competing in the cooking challenges at the fair.
1. Heat oven to 350 degrees
2. Grease cake pans with butter, line the bottom with parchment paper.
3. Combine dry ingredients. Whisk flour, baking powder, and salt in a large bowl. Set aside.
4. Beat eggs for 30 seconds on medium speed, or until fully combined.
5. With the beater still going, pour in the sugar slowly. Turn the speed to high and beat for seven minutes until triples in volume and white.
6. Heat milk and butter in the microwave for 1.5 minutes or until fully melted and hot (this can be done over the stovetop as well, just be sure the milk mixture does not boil.)
7. After the butter and sugar is finished beating, turn the speed to medium and add 1/3 of the flour. After the flour is fully combined add another 1/3. Once fully combined add the remaining flour.
8. Pour hot milk, vanilla, and oil into a bowl. Give it a good mix. Scoop of the egg flour mixture and pour it into the hot milk mixture. Mix well.
9. With the mixer on low, slowly add the milk mixture back into the remaining egg flour mixture. Continue mixing on low until combined. Once fully combined, immediately stop the mixer.
10. Scrape down the sides and pour batter into pans. Consider using a scale to ensure that each cake pan was getting the same amount of batter.
11. Bang each cake pan on the counter three times.
12. Bake for 30 minutes or until golden and the toothpick inserted into the center comes out clean.
13. Let it cook in the pans for 20 minutes and then gently flip them out of the pans and onto a cooling rack to cool completely.
1. Beat the softened butter on medium speed for a minute or until light and airy.
2. Turn the mixer on low speed, and gradually add the powdered sugar. Wait until the powdered sugar is fully combined with the butter before adding more. Continue until all the powdered sugar is combined.
3. Add the vanilla extract and 4 tablespoons of heavy cream. After combining, turn the mixer on high speed and beat for 6 to 7 minutes.
1. Add strawberries, sugar and water into a medium-sized saucepan.
2. Cook on medium heat until thick, about 5 to 10 minutes.
3. Take off the heat and immersion blend until smooth. Put back on the heat and cook for another 5 minutes.
4. Cool before use.
Lemon Curd Filling:
1. Add all ingredients into a pan. Cut the butter into small chunks.
2. Mix very well.
3. On low heat, stir until butter is melted.
4. Turn the heat up to medium and continue to stir until the mixture becomes thick..
5. Take off heat and let cool.
Candied Lemons (use as garnish):
1. Thinly slice lemons.
2. Bring water to boil and add lemons.
3. After 2 minutes remove the lemons and place them into an ice bath.
4. In a saucepan, add the sugar and 3 cups water.
5. Bring to a boil, add lemons
6. Boil for 20 minutes.
7. Remove lemons and place them onto a drying rack.
8. Let dry for 24 hours or until hard.
Sarah Hester of Knightdale won the N.C. State Fair's Home Chef Challenge titled the "Summer Salad of the South: Kickin' Chicken Salad Challenge" presented by House of Raeford Farms. It is the first year Hester has competed in the fair's cooking competitions.
The recipe makes 3-4 servings
About 2 lbs. chicken
Best served after refrigeration 4-6 hours or overnight.
Shenita Arvia Pelham of Raleigh earned the top spot and $500 in prize money in the State Fair's "Down Home Dessert: Banana Pudding Challenge" presented by Ambetter Health of North Carolina.
Credit: Adapted from "Banana Pudding Cheesecake," Life, Love, and Sugar
Yield: 6-10 Slices
Prep Time: 1 hour
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 50 minutes
BANANA PUDDING TOPPING
Cheesecake is best when stored well covered in the fridge for 3-4 days.
A Knightdae woman took home first place in the Make-Ahead Lunch Challenge with her sweet potato beef taco skillet.
Makes 2-4 servings
Sour cream, shredded cheese, cilantro, pickled red onions, lime wedges, sliced jalapeno, tortilla chips
Quick-pickled red onions:
Quick-pickled red onion instructions:
Combine vinegar, water, salt, and sugar in a skillet and heat to a boil.
Place onions in a Mason jar and cover with vinegar mixture.
Let cool, place a lid and top on the jar, and set it in the refrigerator. Best enjoyed after 4-6 hours or overnight.
Taylor Weber of Raleigh placed first in the Cast Iron Chicken Pot Pie Challenge with her Spicy Green Chili and Sweet Corn Skillet Chicken Pot Pie. This year's event was her first win at the Home Chef Challenge, and she took home $500 as a reward.
Grill or broil jalapeno and poblanos until charred. Chop and reserve. Render bacon over medium heat until crispy. Remove bacon and reserve. Add onion, garlic, carrots, and thyme and sauté over medium heat until carrots start to soften. Add flour and cook while stirring for two minutes. Remove thyme sprigs. Add chicken stock and cream and bring to a boil while stirring. Stir in corn, chicken, reserved bacon, and peppers, and season to taste. Top skillet with biscuits, brush with cream, and bake at 450 degrees for about 20 minutes until bubbly and brown.
Whisk eggs and buttermilk and set aside. In large bowl, whisk flour, baking powder, sugar, and salt. Cut in butter and shortening until large pieces form. Add cheddar and scallions and toss until combined. Fold in buttermilk/egg mixture just until combined. Turn dough onto floured surface and fold several times to create layers and bring the dough together. Cut into shapes and top filling. Brush with cream and top with salt and pepper.
For more top recipes from the NC State Fair visit here.
Featured video is from a previous report