Breakfast Before Bake-Off

Wahoo! Just about caught up! It’s been a crazy few days here in Orlando, so I’m sure you can image how easy it is to get behind with blogging. I’m glad to be back on track!

If you didn’t read CNC over the weekend, here are some links to catch you up to speed!

This morning started bright and early at 6:30 AM with a breakfast buffet with the Pillsbury Bake-Off® Finalists.

There was a nice spread of fresh fruit, eggs, potatoes, bacon, sausage, and pastries.

My plate:

I loved the fresh berries! I missed having them all winter.

Coffee was much-needed this morning. I’m glad that this brand was strong and bold. It definitely got me going!

The 44th Pillsbury Bake-Off® kicked-off with opening remarks from president of Pillsbury, Juliana Chugg. She started by giving us a quick history of the Bake-Off.

History of the Pillsbury Bake-Off®

The Pillsbury Bake-Off® Contest originated in 1949, with the first competition at the Waldorf=Astoria in New York City. The contest was held annually from 1949 to 1978, when it switched to an every-other-year schedule. The $1 million grand prize was first awarded in 1996 to Kurt Wait, who was also the first man to win top honors in the contest. The 43rd Pillsbury Bake-Off® Contest was held April 2008 in Dallas, Texas. Carolyn Gurtz, Gaithersburg, Md., won the grand prize with her Double-Delight Peanut Butter Cookies recipe.

Then, we heard from Sandra Lee, television host and home and food expert. She will later announce the category and special prize winners during an awards ceremony this evening.

About Sandra Lee

Lee revolutionized the way people think about creating from scratch, with her trademark 70/30 Semi-Homemade® philosophy, which combines 70% ready-made products with 30% fresh and creative touches. She is editor-in-chief of Sandra Lee Semi-Homemade magazine, host of the multi-Emmy-nominated ?Semi-Homemade Cooking with Sandra Lee? and ?Sandra’s Money Saving Meals? on Food Network and a New York Times best-selling author.

The Bake-Off is SO exciting!!! The energy in the room is unreal– and, of course, the recipes all sound so delicious, like the Savory Breakfast Pizza that has 6 whole Eggland’s Best eggs on top. (I could totally eat a second breakfast right now!) I can’t wait to tell you guys all about it!

Back to work!