Sizzling sweetness: desserts for the Fourth

As an alternative to our annual T-G summer picnic, held a weekend in June or July at a local park, the Times-Gazette celebrated Independence Day early last week by having an indoor barbecue at the office.

I have been on a major hot dog kick this month, and started off lunch by eating my third hot dog of the week! I am not sure what's up with my addiction to hot dogs, but I am loving them ... especially the higher quality dogs, like ConAgra's Hebrew National kosher dogs, introduced to me by another hot dog lover, editor John Philleo.

The only thing at the lunch that roused my taste buds as much as the hot dog was Becky McBee's hash brown potato casserole. It was so delicious and I'm pretty sure I could have eaten the whole pan if I dared to -- or if I were alone.

Anyway, the highlight of the luncheon was our patriotic dessert contest. I didn't prepare a dessert so I'd be able to fairly critique those who did (that's my excuse and I'm sticking to it) slave away in their kitchens the night before the contest.

Upon looking at the entries, I was glad I didn't waste my time, because my dessert wouldn't have held a candle to the true bakers at the T-G. (I like to cook, but baking is not my specialty.)

We called in Mayor Eugene Ray, United Way Executive Director Dawn Holley, and local business person Debbi Mills to judge the competition. They took their time and scored each of the nine entries on its appearance, flavor, detail and other criteria.

Following the company hot dog/hamburger feast, the winners were announced. Marsha Addassi and Janis Cannon received third and second place, respectively, for their renditions of fruit pizza.

My co-worker Jamie Ovick called me this morning on her way to work fretting over the dessert she had made.

"Sadie, it looks like a fifth grader frosted this cake."

Fifth grader or not, Miss Jamie's Uncle Sam Cake, a recipe she came up with completely on her own, earned the judges' nod at our patriotic dessert contest.

Jamie appeared to be surprised when she was named the winner, but I think she secretly knew that her cake rocked, because getting her to provide the recipe was like pulling teeth.

Jamie Ovick's Uncle Sam cake -- 1st place

Make two boxes of white cake mix. Bake as directed in bundt pan. Bake one box of chocolate cake mix in a 10" round cake pan as directed. Let cakes cool.

Carefully flip white cake atop chocolate cake.

Mix 3/4 of a container of white frosting (16 oz. container) with red food coloring. Frost both cakes with red frosting. Let cake set until frosting will allow additional frosting to be added without combining.

Use the rest of the white frosting to make white stripes.

Decorate with strawberries and other pieces of July 4th decorations.

Janis Cannon's fruit pizza -- 2nd place

1 pkg. sugar cookie mix or 1 roll of prepared sugar cookie dough

8 oz. cream cheese

1/4 C. sugar

Fresh fruit of your liking (grapes, strawberries, blueberries, peaches, etc.)

Have cookie dough and cream cheese at room temperature. Spread cookie dough over large pizza pan. Bake at 375 degrees for 8 minutes or until golden brown. Cool. mix cream cheese and sugar to spreading consistency. Spread over cookie dough, covering completely. Just before serving, place sliced fruit on top.

Marsha Addassi's fruit pizza -- 3rd place

1/2 cup butter, softened

3/4 cup white sugar

1 egg

1 1/4 cups all-purpose flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. salt

1 (8 ounce) package cream cheese

1/2 cup confectioner's sugar

2 tsp. vanilla extract

Preheat oven to 350 degrees.

In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. Combine the flour, cream of tartar, baking soda and salt and stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.

Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

In a large bowl, beat cream cheese with 1/2 cup confectioner's sugar and vanilla until light. Spread on cooled crust.

Arrange desired fruit on top of filling and chill.

Note: An option to this recipe is to add a 1/2 cup of pecans and a 1/2 cup of almonds, that have been chopped up finely in a food processor, to the cookie dough.

Hash brown potato casserole

Becky McBee found this recipe online.

1 (2 lb.) bag frozen hash brown potatoes

2 (8 oz.) cartons sour cream

1/2 c. chopped onions

1 (10 3/4 oz) can cream of chicken soup

1 c. shredded Cheddar cheese

2 c. corn flake crumbs

1/4 c. butter, melted

Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3 quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top. Have oven preheated to 350 degrees and bake 1 hour.

-- Sadie Fowler is lifestyles editor at the Times-Gazette. Her columns, Sadie Says and Simply Delish, run every Sunday. If you would like to submit a recipe, contact Fowler at sfowler@t-g.com or 684-1200 ext. 214.