2016 Perfect Plate Recipes
Congratulations to our winners!

Homemade PayDay Bars 2016 Recipe For Hope Perfect Plate Award Winner Rick Dayton, KDKA-TV

Homemade PayDay Bars

6 cups Rice Chex cereal
1 1/2 cups unsalted dry roasted peanuts
1 cup Karo light corn syrup
1 cup granulated sugar
1 tsp vanilla
1 cup creamy peanut butter

Combine dry ingredients in large mixing bowl. Set aside.
Combine Karo corn syrup and granulated sugar over high heat and bright to a boil. Once the sugars reach the boiling point, continue to boil for one minute then remove from heat. Add vanilla and combine. Add peanut butter and stir until blended with sugar/vanilla. Pour over dry ingredients and stir until the Chex cereal and peanuts are covered. Put into a 9x13 cake pan to cool. After a few minutes, break into bite-sized pieces and serve.
PRO TIP: Do NOT let the sugars boil more than one minute. If they are heated too long, the PayDay bars will have a nice soft consistency (they will be hard like peanut brittle instead.)

Kona Crusted NY Strip  2016 Recipe For Hope Perfect Plate Award Winner Chef Donato - Executive Chef at The Capital Grille Pittsburgh

Kona Crusted NY Strip

12oz Certified Piedmontese Beef Strip Steaks
4 each to rub and broil.
Creamed pearl onion 2 cups
Ground Kona beans ground ¼cup
Cocoa powder 1/8cup
Dry mustard 1 tb
Red pepper flakes ¼ tsp
Coarse ground black pepper 2 tb
Granulated garlic ¼cup
Granulated onion 1 tb
Cloves ground 1 tsp
Smoked Kosher salt ¼ cup
Raw sugar 1 ½tb
Grated parmesan cheese ¼ cup

Let the steaks sit at room temperature for about 10 minutes to relax.
 While the steaks are relaxing, grind the Kona Beans and mix the dry rub ingredients together and set aside.
Make your Creamed Pearl Onions. This should take about 5-8 minutes. Keep them hot. The steaks will not take long to cook.
Rub the steaks with cooking oil, and then rub them all over with the Kona Dust.
Broil or grill the steaks to your favorite doneness. I prefer medium rare (warm red center).
Serve the steaks over creamed pearl onions. There should be about a half cup per steak or add to the recipe if you want more.

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