Annual Pillsbury Bake-Off Contest Returns ‘No Ovens’ 2022 – Chicago Tribune

I wrote a January 2017 column answering readers’ questions about the sudden demise of the iconic annual Pillsbury Bake-Off competition.

At the time, an official statement posted on warned: “Bake-Off Contest Update — Since 1949, the Pillsbury Bake-Off Contest has inspired tens of thousands of people to submit original recipes and Pillsbury has rewarded millions of dollars in prizes. We’re currently evaluating how this 67-year-old competition is coming to life in a way that’s relevant to a new generation of home chefs.

Representatives from Pillsbury and parent company General Mills were rather cryptic with me in 2017, only telling the media, “Future plans have not been determined.”

The last time a Pillsbury Bake-Off took place was in 2014, which left thousands of cooks patiently waiting in 2015 and 2016 for the impending announcement of the next contest.

Fortunately, in 2018 and 2019, the recipe contest returned, before the COVID 2020 pandemic canceled the contest again. In 2021, the Pillsbury Bake-Off was back, but as a virtual contest.

For 2022, a reimagined Pillsbury Bake-Off is back to tempt home cooks, and this time participants are instructed to ‘leave the ovens off’.

The 2022 Pillsbury Ovens Off Bake-Off competition is explained like this: Calling all bakers! Our Pillsbury Bake-Off contest is finally back! This time we’ve put a fun twist on this iconic tradition, and we can’t wait to see the mouth-watering masterpieces you’ve made, right out of the oven. That’s right, it’s the Pillsbury Ovens Off Bake-Off contest! Whether you’re grilling family memories or creating air fryer favorites with your little chefs, discover a new way to cook skilled Pillsbury products while creating a dish destined for greatness. There are so many ways to make it at home! Submit your recipe for a chance to win $50,000 in cash for yourself and $50,000 to donate to an eligible charity of your choice!

And yes, besides air fryers and slow cookers, grilling is also allowed as an option.

Recipe submission via online began July 18 and continues through August 14 with details at and full rules. Among the requirements is only one recipe submission allowed per person and any recipe must include “no more than eight ingredients in total”, including at least one of the eligible Pillsbury products listed with the rules on the Pillsbury website.

A “fun fact” of the contest rules is that “the following items do not count towards the ingredient limit: table, kosher or plain salt; Ordinary black pepper; Water at any temperature; Cooking spray for treating pans; or Dusting of flour used to minimize sticking. »

Started in 1949, for the first quarter of a century, the Pillsbury Bake-Off took place every year. But from 1976 it was changed to an “every two year” schedule. For 2013 and 2014, the competition suddenly reverted to an annual event before disappearing completely from the revenue landscape until 2018.

I’ve been covering the Pillsbury Bake-Off since 1993, and Valparaiso reader Mary Beth Schultz remains one of my favorite local culinary celebrities after being a runner-up at the 42nd annual Pillsbury Bake-Off in 2006 in Orlando, Florida. She is a registered nurse and an experienced cook who has made varied recipes and menus a favorite pastime. This mother-of-two, and now grandmother, is also a community leader who spent two decades as executive director of The Caring Place, a women’s shelter for survivors of domestic violence in Valparaiso, before her retirement in October. 2020.

It was Mary Beth’s culinary creation for Chicken Fajita Quiche that earned her the contest’s runner-up spot and a chance to win what was once the annual contest’s $1 million top prize.

I enjoyed an invitation to dinner with other guests at Mary Beth’s last month where the menu included steak and steamed crab legs, potatoes au gratin, garden salad, Pillsbury biscuits and a homemade apple pie which, of course, boasted a flaky, delicious Pillsbury crust.

During the pre-dinner cocktail hour, which included frozen strawberry daiquiris, Mary Beth served fries with her variation of Texas caviar sometimes also called cowboy caviar. Because this mixture of beans and diced ingredients, all bathed in a generous splash of vinegar and oil, results in such a colorful and inviting finished result, the name “Cowboy Confetti” is even more apt.

Columnist Philip Potempa has published four cookbooks and is the Marketing Director of Theater at the Center. He can be reached at [email protected] or send your questions: From the Farm, PO Box 68, San Pierre, IN 46374.

Makes 7 servings

2 cans (15 ounces) black beans, rinsed and drained

2 cans (15 ounces) pinto beans, rinsed and drained

2 cans (15 ounces) white corn, rinsed and drained

1 (4-1/2 oz) chopped green chiles, undrained

1 jalapeno pepper, seeded and finely chopped

1 green bell pepper, cored, seeded and finely chopped

1/4 punch of coriander leaves, finely chopped

1 red bell pepper, cored, seeded and finely chopped

1 small red onion, finely chopped

1/2 cup olive oil

1/2 cup rice vinegar

1/2 teaspoon garlic powder

1/3 cup white sugar


1. In a large bowl, combine the beans, corn, chiles, diced peppers, onion and cilantro.

2. Combine the remaining ingredients in a saucepan to create the dressing and the oil dressing and bring to a boil. Remove from heat and let cool.

3. Pour the cooled liquid over the ingredients in the bowl and toss to coat.

4. Serve with corn chips.

Leave a Reply

%d bloggers like this: