About Dole’s Make Me a Chef Contest:
Win the chance to cook alongside acclaimed chef, Ben Ford. Ben has created four signature recipes with DOLE Canned Fruit and wants to share his culinary tips with you and three of your friends at his latest hot restaurant in Los Angeles. Enter your short essay and you could win a beautiful weekend in Los Angeles in June cooking and sharing a feast with Ben Ford!
How to Submit Your Essay
Joining in is easy. Just register for free and submit a 200 word essay on how Dole canned fruit has become a staple in your pantry.
You could also win the weekly random drawing of one of eight DOLE Gift Bags with $100 in DOLE products, or one of two drawings for a $500 Visa gift card, if you login each day or tell your friends about this fun contest.
With 3 kids in the house and busy lifestyle, having fresh fruit isn’t always an option in our kitchen because it goes bad so quickly. This is why we always make sure to have plenty of canned fruit and individual fruit cups to help our kids get the nutrients they need without sacrificing time or our grocery budget. While I’m certainly not Chef Ben Ford, I do know how to cook up some great meals and desserts. I’d love to share with you one of the ways we incorporate Dole canned foods into kitchen.
Cat’s Tropical Fruity Upside Down Cake
Ingredients:
- 1 box of yellow cake mix
- 1 can Dole Tropical Fruit mix
- 1 can Dole Pineapple rings in natural juice
- 1 cup of packed Dark Brown sugar
Directions:
- Preheat oven to 350 degrees F.
- Prepare yellow cake mix as directed on box and set aside.
- In a 9 in round cake pan, spray with non-stick spray and spread brown sugar evenly
- Top the brown sugar with your strained tropical fruit and pineapple rings. Get creative with your design!
- Pour cake batter over fruit and brown sugar.
- Bake for 28 – 32 minutes or until golden brown.
- A good tip is to use a tooth pick to check if you cake is baked all the way through. If your toothpick slides in and out clean, it’s done!
Win Big at 3 Kids and Us
How would you like to have your pantry stocked with Dole canned fruits, a $25 value? We’ve got a giveaway package that will do just that. See entry requirements below.
Giveaway Entry:
Visit the Dole Make Me a Chef Contest and browse the great recipes featured from Chef Ben Ford, come back and tell us which one was your favorite.
Big Bonus Entry:
10 Extra Entries: Head over to MakeMeaChef.com to submit your essay then come back here and paste your entry into our comments. Leave 10 extra comments (only 1 has to contain your essay) NOTE: If you are not comfortable posting the entire essay, just leave a small excerpt of it.
Giveaway Rules:
Winner will be selected by random.org on Thursday, April 30, 2009 11:59pm CST. Winner will be notified by email and must respond within 48 hours or a new winner will be selected. Open to U.S. residents.
FTC Compliant Review Policy: The product(s) featured in this review were provided free of cost to me by the manufacturer or representing PR agency for the sole purpose of product testing. Opinions expressed are my own and are NOT influenced by monetary compensation.
About Cat Davis
I know it is the first one but I like the beet fennel and mandarin orange salad. Just bring on spring and I am ready for it!
Please make me a chef! With two kids constantly rushing around somewhere, I always need to be able to make good food fast, so I keep at least 10 cans of various dole products in my pantry at all times. I use their high-quality fruits for all kinds of recipes, such as: lemon pineapple poppyseed cookies, XXXXXXXX XXXXX, XXXXX XXXXXX, XXXXXXX XXXX XXXXXXX XXXX XXXXXXXX XXXXX, and XXXXXXXXXX XXXXXXXX XXXXXX XXXXXX or XXXXXXXXX XXXXXX XXXXXXXXX. Our favorite is the Lemon Pineapple Poppyseed cookies that are made using any brand of store-bought lemon poppyseed quick bread mix, a stick of butter, one egg and a can of crushed pineapple that has been drained COMPLETELY using cheesecloth (you wrap the pineapple in the cloth and wring out the juice – save the juice to smoothies with later). Melt the butter then mix all the ingredients well and roll them into 1″ balls. Smush them down onto a non-stick cookie sheet using the bottom of a glass dipped in sugar (like you do sugar cookies) and bake for 8 minutes in 350 F. preheated oven. The first batch to be ready to eat (start to finish) in less than 20 minutes.
I edited out the names of the other recipes to prevent other people from snitching my ideas and using them to enter the contest. If you’d like the full essay entry I’d be happy to send it to you by email. I just don’t want to give my great creativity away for free before the entry phase ends. I hope you understand.
That Mandarin Sunrise Pizza recipe looks delicious. Top it with a scoop of vanilla, banana, or even banana split ice cream and you’d have a perfect dessert.
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