I Love My Eagle Country Cooking Contest

I Love My Eagle Country Cooking is presented by the Lawrenceburg Public Library District, New Seasons Auction & Estates, El Nopal Mexican Cuisine and Harrison Building and Loan!

You could win $1,000 by visiting one of our sponsor locations and scanning a QR code to go to the contest page. Then, simply fill out the form with your favorite family recipe and a photo of the dish and you will be entered into the contest.

The winner will be chosen by YOU. For every submission entered below, you will find a vote button next to each recipe.

The recipe with the most votes at the end of the contest will win the $1,000 grand prize. The contest runs through December 12 so don't wait to enter your recipe!

A printable cookbook will be available December 15.

Must be 18 or older to enter the contest. Wagon Wheel Broadcasting Contest Rules - Eagle Country 99.3 (eaglecountryonline.com)

Vote for your favorite recipe below.

Submission from Debbie Poling

Submission from Collisha Davidson

1 pork roast
4-5 Garlic cloves, crushed
2 cups brown sugar
1 large Onion
2-3 Granny Smith Apple
2 cups apple juice or water
1 lb carrots, shaved
1/2 cup coarsely chopped pecans or walnuts
Olive oil
1/3 cup maple syrup
Wild rice, cooked as instructed(optional)

Score pork roast several times on both sides . Mix together brown sugar, garlic, salt and pepper. Pack onto both sides of pork roast. Place on a cookie sheet and loosely cover with plastic wrap. Place in fridge overnight.

I'm the morning heat olive oil in a cast iron Dutch oven or skillet. Place sliced onions in pan and brown all sides of the pork roast. This will caramelize the b sugar and seal in the juices. Poor apple juice or water into Dutch oven with the pork. Bake slowly at 275* for 3-4 hours or I till temperature reaches 145*. When the roast is done, fry the apples in a bit of bacon grease.

To roast the carrots, line a cookie sheet with parchment paper. Place carrots on paper and drizzle with olive oil and salt to taste. Bake at 425* for 25-30 minutes. Stir them over every 10 minutes or so. When carrots are done drizzle with maple syrup and nuts. Place back in the oven for 5 minutes or until the syrup is warm. Remove from heat and let sit for a bit before serving. Serve with wild rice .

Submission from Deborah Carson

Submission from Marlene Meyer

Submission from Jennifer Snipes

Submission from Shirley Lewis

Submission from Julie Pendergast

Submission from Suzette Bryant

Eggplant Lasagna one eggplant,sliced thin egg and flour it then in a iron skillet fry your eggplant until the edges are tender in a 9by9 pan put a layer of pasta sauce on the bottom.I make my own but you can use your favorite sauce.Then put a layer of your eggplant in the pan after that put a layer of mozzarella on top and just repeat till you have 3 layers.Bake at 350 degrees for 30 to 45 minutes and enjoy

Submission from Kim-Tyler Hamilton

Submission from Julie Yocum

Submission from Angella Lewis

GW’s Apple Pie Spice Chocolate Chip Cookies My absolute favorite cookie. A great twist on the traditional chocolate chip cookie! Created by my son, GW. INGREDIENTS - 1 cup of butter - 3/4 cup of sugar - 3/4 cup brown sugar - 2 eggs, large - 2 teaspoons vanilla - 2 1/4 cups flour - 1 teaspoon baking soda - 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons apple pie spice 1 teaspoon cinnamon 1 cup semi sweat chocolate chips and 1 cup milk chocolate chips INSTRUCTIONS (Preheat oven to 350 degrees) 1. Take softened butter and mix it until butter is light and fluffy. 2. Next mix your white and brown sugar with the butter. 3. Add two large eggs and mix some more (make sure there’s no egg shells)!!! 4. Now set aside the wet ingredient bowl 5. Take a second bowl and mix the flour, baking powder, baking soda and salt. 6. Next place your dry ingredient bowl into the wet ingredient bowl and mix slowly until well incorporated. 7. Lastly, add your chocolate chips into the mixture. 8. Place dough balls (about 1” scoops) on a cookie sheet lined with parchment paper. 9. Bake in the oven for 9-12 minutes. When the timer dings at 9 minutes check to see if the cookies are fully cooked through. If not, let them go a bit longer. Done when they have some darkness to the endges. Allow them to cool on a cooling wrack or serve warm with caramel on top! Enjoy!!

Submission from Patty Goodpaster

Submission from Ashley Bittner

Submission from Candra Myers

I Want Some "Smore" Cake: ingredients- 2 full sheets of graham crackers, 1 box milk chocolate cake mix 'eggs and oil for cake mix', 1 jar of marshmallow fluff, Hershey chocolate bar. Items needed- spoon, mixing bowl, bundt pan, glass measuring cup, and torch lighter. Fix milk chocolate cake according to box instructions, bake in bundt pan. Once it's finished remove from oven and cool. Remove cake from pan, put on rack. cake should take about 45 minutes or until toothpick can be inserted and come out clean. Place graham crackers and a bag and smash them to crumbs. Set to the side. Melt chocolate bar in measuring cup. Apply marshmallow fluff to top of cake only not sides or center. Torch liberally to your desired toastiness the marshmallow fluff on the cake using the lighter torch. Drizzle melted chocolate all over top of the marshmallow. Sprinkle generously graham cracker crumbs on top and serve. A delicious twist on an old classic!