Moorhead Women Named Semifinalist in Pillsbury Bake-Off - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Moorhead Women Named Semifinalist in Pillsbury Bake-Off

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Sonya Goergen, has just been named one of 60 semifinalist in her category for the 46th Pillsbury Bake-Off. The bake-off originated in 1949 and is considered to be one of the most iconic cooking competitions in the United States.

Goergen, made it into the semifinals with her entry of "Mini Italian Shepherd's Pies," only allowed to use seven ingredients or less and a prep time of 30 minutes or less, not including bake or cook time.

In-order for Goergen to advance to the finals she'll need to be voted in by the public to make the top 34 in her category. Once in the finals she'll compete against 100 other finalists, from thee categories: Amazing Doable Dinners, Simple Sweets & Starters and Quick Rise & Shine Breakfasts.  

Contest finals are held, November 10-12, 2013, at the Aria Resort & Casino in Las Vegas. Semifinal voting opened yesterday at noon and goes through June 27th. You're only allowed one vote per entry.

The winner of the Pillsbury Bake-Off wins a grand prize of $1,000,000 paid out in $50,000 annual installments.

Mini Italian Shepherd's Pies Recipe:


box (9 oz) Green Giant® frozen chopped spinach
lb extra lean (at least 90%) ground beef
cup finely chopped onion
cup marinara sauce
box Pillsbury® refrigerated pie crusts, softened as directed on box
package (24 oz) refrigerated mashed potatoes (about 2 1/2 cups)
cup grated Parmesan cheese
  • Step 1

    Heat oven to 400°F. Spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Squeeze dry with paper towels.
  • Step 2

    In 12-inch nonstick skillet, cook ground beef over medium-high heat 4 to 5 minutes or until no longer pink, stirring to break up large pieces. Stir in onion. Cook 3 to 4 minutes or until tender; drain. Stir in marinara sauce and half of the spinach.
  • Step 3

    Meanwhile, unroll pie crusts. Using 2 1/4-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Press each round in bottom and up side of muffin cup. Spoon rounded tablespoon meat mixture in each cup.
  • Step 4

    Microwave mashed potatoes as directed on package 2 to 3 minutes or until warm. In medium bowl, mix potatoes, remaining spinach, cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until well blended. Top each cup with rounded tablespoon potato mixture.
  • Step 5

    Bake 20 to 25 minutes or until potatoes are golden brown. Cool in pans 2 minutes. Run knife around edge of cups to loosen. Serve warm.
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