On June 13, the Lincoln County Extension Office held a dairy cook-off at the Brookhaven-Lincoln County Chamber of Commerce. The competition included two divisions: adult and children. Each division had three categories: appetizer, entree and dessert. First-place winning recipes are included below.

VEGGIE PIZZA

• 2 tubes of pizza crust

• 4 Roma tomatoes, chopped or sliced

• 1 can black olives, sliced and drained

• 2 green onions, chopped

• 1 pt. mushrooms, sliced or chopped

• 2 – 8 oz. packages cream cheese

• 1 c. mayonnaise

• 1 packet ranch dressing

• 2 c. mozzarella cheese

• 1/4 c. Parmesan cheese

Directions: Unroll pizza crust on the bottom of a jelly roll pan. Make sure the crusts overlap. Bake according to directions and let cool. Mix cream cheese, mayonnaise and ranch dressing. Spread over the cooled pizza crust. Layer tomatoes, mushrooms, olives and green onions. Sprinkle top with cheese. Let firm in the fridge for around an hour. Slice and serve.

CRACK DIP (Because it’s so addicting!)

• 1 lb. maple flavored sausage, browned and drained

• 8 oz. package cream cheese

• 1 can Rotel

Directions: Brown the sausage and drain. Place cream cheese in crock-pot. Add sausage and Rotel. Cook on low for 90 minutes, or on high for 45 minutes. Stir well and eat with tortilla chips.

POTATO CASSEROLE

• 6 to 7 small potatoes

• 1/2 c. green onions

• 1 c. sour cream

• 1/2 bacon crumbs

• 1 c. ranch dressing

• 1/4 tsp. salt

• 1/4 tsp. black pepper

• 1 c. grated cheese

Directions: Boil potatoes with skin left on until tender. Drain. Put in bowl. Mix well (not creamy.) Add all above ingredients except grated cheese. Mix well. Put in greased casserole dish. Bake at 350 degrees with cheese on top for about 30 minutes or bubbling.

MEXICAN CORNBREAD BITES

• 2 c. cornmeal

• 1/2 c. flour

• Dash of salt

• 1 tbsp. sugar

• 3/4 c. buttermilk

• 2 eggs

• 3/4 c. oil

• 1 can creamed corn

• 1 c. chopped onions

• 1 can mild chopped green chilies

• 1 c. grated cheese

Directions: Heat oven to 350 degrees. Mix all ingredients together and spoon into miniature muffin tins. Bake approximately 40 minutes. Makes 88.

CHOCOLATE CHESS PIE

• 1 (9 inch) pie shell, unbaked

• 1 1/2 c. sugar

• 3 tbsp. cocoa

• 1/4 c. margarine, melted

• 2 eggs, slightly beaten

• 1/8 tsp. salt

• 1 (5.33 oz.) evaporated milk

• 1 tsp. vanilla

• 1/2 – 3/4 c. chopped pecans (optional)

• 1/2 c. toasted coconut & pecans

Directions: Prepare unbaked pie shell. Mix sugar, cocoa & margarine, stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add salt, milk & vanilla. Stir in pecans, if desired. Pour filling into pie shell. Bake at 350 degrees for 35-45 minutes. Serves 6-8.

SWEET POTATO PIE

• 1 small sweet potato

• 1 stick butter

• 1 1/2 c. sugar

• 3 eggs

• 1 can sweetened condensed milk

• 1 tsp. vanilla extract

Directions: Peel and cook sweet potato until soft. Drain then add remaining ingredients and mix using electric mixer. Pour into uncooked 9-inch pie crust. Bake at 350 degrees until center sets. Let cool and enjoy.