Minneapolis, MN – November 2, 2011 – Holly Phillips of Stow, Ohio has cooked up some competition with her gluten free recipe as she has been named the grand prize winner of the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest. In addition to taking home the grand prize of $5,000, Stow’s winning recipe for Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts will be featured on GlutenFreely.com and BettyCrocker.com, and in a future Betty Crocker digital or print publication.

Determined to make delicious gluten free recipes, Holly Phillips did not let anything deter her pursuit of tasty foods upon her diagnosis of Celiac disease. With her decadent Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts, she submitted a treat that came just in time for the autumn weather and upcoming holidays. By putting a spin on a variety of typical fall flavors, Phillips explained that she wanted to make a cupcake that “captured the essence of Thanksgiving.” Contest judges agreed it surpassed the other candidates particularly because it was simple to make and had an elegant presentation.

Upon discovering that she had been declared as the grand prize winner, Phillips stated, “After my Celiac diagnosis six years ago, I made it my mission to develop gluten free recipes that tasted just as good or better than the desserts I grew up loving. Opening a bakery will literally be my dream come true,” she further explained, “and with the help of the money from the contest, I get to do what I love and make others happy in the process!”

“We’re excited to announce Holly as the winner of our first-ever Betty Crocker Baker’s Challenge Gluten Free Recipe Contest,” said Alison Miller, Marketing Manager, Betty Crocker Dessert Mixes. “We commend her for her gluten free baking efforts. Her recipe is a great example that a gluten free lifestyle can certainly be delicious!”

The contest resulted in numerous delicious gluten free recipe ideas. In addition to being gluten free, submitted recipes were judged on five key categories including taste, creativity, ease of preparation, consumer appeal and appearance.

To view Holly’s winning recipe, and for more gluten-free recipe inspiration and information about the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest, visit bakerschallenge.com.

About Betty Crocker

Since her creation in 1921, Betty Crocker has enjoyed a distinguished history as a multimedia superstar. Featured in radio, TV, print and now online, this cultural icon has rightfully earned her reputation as the “Original First Lady of Food.”

Since first published in 1942, over 75 million Betty Crocker cookbooks have been sold. BettyCrocker.com is one of the top websites in the food category and Betty Crocker’s Facebook community has more than 1 million fans. Betty Crocker branded products garner over $1 billion in sales annually. For more information, visit www.bettycrocker.com.

About General Mills

General Mills is one of the world’s leading food companies, operating in more than 100 countries. Its consumer brands include Cheerios, Fiber One, Häagen-Dazs, Nature Valley, Yoplait, Betty Crocker, Pillsbury, Green Giant and Old El Paso. Headquartered in Minneapolis, Minnesota, USA, General Mills had fiscal 2011 net sales of US$14.9 billion.

Very nice!  And the cupcakes look pretty darn tasty!

There may still be some old stock out there so be sure to make sure the box says that it’s gluten free.  If it says it, then eat up.  They taste the same and crunch the same and make some pretty tasty treats.  If you’re looking for some great recipes to make with them, General Mills has a site with just gluten free recipes for the Rice Chex.

You can see the recipes at the General Mills Rice Chex recipes site.

1/2 c mayo

1/4 c milk

1/4 c shredded cheddar cheese

1 c frozen peas

1 can salmon

1 Tlb onion

Boil pasta partially- left slightly undercooked.  Combine with mayo, milk, and cheese.  Stir in peas, salmon, and onions.  Put in a greased casserole pan and bake at 350 degrees for 30 minutes.

Credit: theglutenfreelife.com

1/3 c butter

2 1/2 c cheddar cheese (shredded)

1 c milk

optional onions and green peppers

5 eggs

Grease 9X13 pan. Press thawed hashbrowns into the pan. Brush with melted butter. Bake at 425 degrees for 25-30 minutes. Remove from oven and cover with onions/peppers, and cheese. Beat eggs and milk. Pour over the rest and bake at 350 degrees for 30 minutes. Optional breakfast bacon, diced ham, and or sausage can be added for variation.

Credit: theglutenfreelife.com

8 oz cream cheese- softened

1 cucumber

Run cucumber through the blender.  Remove excess juice.  Beat Miracle Whip and cream cheese together.  Add cucumber and stir.  Use with potato chips.

Credit: theglutenfreelife.com

1/4 c sugar

1/2 c brown sugar

1 tsp vanilla

Beat in a food processor- makes a very smooth apple dip.  Could also be used on an apple cake for frosting.

Credit: theglutenfreelife.com

8 oz sour cream

1-8 oz bottle taco suce

1 small can diced chilies

tomatoes (cut), lettuce (chopped), grated cheese, and black olives.

Beat cream cheese and sour cream.  Spread in 9X13 pan.  Layer ingredients (tomatoes last).

Credit: theglutenfreelife.com

1 c GF bread crumbs or GF cracker crumbs

1 tsp salt

1 tsp chili powder

1/2 c grated cheese

1 beaten egg

pepper

1 onion-chopped

Form into balls.  Roll in GF flour and arrange in a casserole dish.  Mix 2 c GF organic tomato soup, 1/2 c water, 1 tsp chili powder, and 1 T brown sugar.  Bring to a boil and pour over meatballs.  Bake at 350 degrees for 1 hour.

2-3 lb pork loin

1 c ketchup

1 envelope dry onion soup

1 can Coke (not diet)

Credit: theglutenfreelife.com

3 T brown sugar

2 T cornstarch

1-9 oz can crushed pineapple

1/2 sp salt

1/4 c vinegar

1/2 c ketchup

1 T soy sauce (GF)

Put all mixed ingredients in crock pot- cook on low for 6-7 hours or high for 3-4 hours.

Credit: theglutenfreelife.com