From competitors, to great food, and a variety of animals and artwork, you can find just about anything at the fairgrounds.
There's still plenty of time for you to get an entry in to one of a variety of contests.
The Grand Champion of last year's "Governor's Pie Contest" and "Utah Beef Cookoff" stopped by to talk about the fair.
Sweet Mama J’s Fudgey Cashew Pie
2012 Grand Champion Utah Governors Pie Contest, Utah State Fair
1 9 inch unbaked pie shell fit into pie tin (either homemade or purchased)
1/3 cup white sugar
1/3 cup packed light brown sugar
3 Tablespoons flour
4 large eggs
1 cup light corn syrup
1 Tablespoon vanilla extract (NOT imitation)
4 Tablespoons melted butter
1 - 8 ounce package Cashews whole, roughly chopped
1 cup semisweet chocolate chips, melted
½ cup hot fudge, warmed
1-2 cups sweetened whipped cream or whipped topping
1 - 7 ounce ‘giant’ milk chocolate bar (to make chocolate curls, optional)
Preheat Oven to 350 degrees.
Put white sugar, brown sugar and flour into a medium bowl. Mix until blended. Add eggs, corn syrup, vanilla and melted butter and mix until well blended. Add melted chocolate and incorporate into mixture. Add Cashews and mix again. Pour batter into the unbaked baked pie shell. Bake for 1 hour to 1 hour and 15 minutes or until set . Note: If using a deep dish pie shell baking time may need to be longer. After 20 minutes shield pie edges with aluminum foil to keep the crust edges from getting to brown. Remove from oven and cool completely.
Make Chocolate Curls: While pie is baking, open chocolate bar and with a vegetable peeler press against the chocolate on the long narrow edge pulling peeler to make curls letting fall onto a plate. When finished making desired number, put plate in freezer to keep cold.
To Serve: Cut pie into 8 pieces. Drizzle hot fudge over each plated piece of pie. Put a mound of the whipped cream on top of each piece and sprinkle the chocolate curls on top.
Makes one 9 inch pie and serves 8 or more depending on size of slices.
Easy Cheesy Savory Beef Pinwheels – (cut of meat top round steak)
These cheesy beef pinwheels are literally a flavor burst in your mouth that is savory and delicious. They are fast and easy to prepare and are ready to serve in less than 30 minutes. These taste 'gourmet' and are great for everyday and yet fancy enough for a party. And they are perfect for a holiday dinner party like New Year’s Eve. Whatever the holiday you do serve them at…. expect rave reviews.
Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
•1 lb. 2 ounce Top Round steak cut into 3 flat steaks each about 1/4 inch thick and measuring about 5 inches wide by 12 inches long
•¾ teaspoon fresh ground pepper, divided
•¾ teaspoon Herbs de Provence Seasoning, divided
•6 -1/8th inch thick each - deli slices of Havarti Cheese with dill
•6 Tablespoons snipped fresh sage leaves, divided
•3 ounces to 4 ounces paper thin sliced prosciutto, divided
•½ cup or more Sun Dried Tomato Vinaigrette dressing and marinade
•2 tablespoons or more Olive Oil
•Fresh Grate Mozzorella Cheese about 1 Tablespoon per pinwheel
•4 Tablespoons chopped fresh parsley and fresh parsley sprigs as garnish
1.Lay one piece of steak on a cutting board
2.Sprinkle 1/4 tsp. fresh ground pepper and ¼ tsp. herbs de provence seasoning evenly over top of beef slice.
3.Lay 2 slices of the havarti cheese end to end on top of steak. (There may be an inch or so at each end of meat that is not covered.)
4.Sprinkle 2 tablespoons snipped fresh sage evenly over top of cheese.
5.Evenly divide slices of the prosciutto to make enough to cover the 3 steaks. Take one portion and evenly divide and put on top of steak covering it all if possible.
6. Starting at the bottom, roll up steak and secure with toothpicks dividing into 5 portions.
7. Repeat process with remaining steaks.
8.Slice each steak with a sharp knife into 5 equal portions (about 1 inch each) making 5 pinwheels from each steak roll. Reinforce with more toothpicks if necessary.
9.Put Sun Dried Tomato Vinaigrette dressing into a small shallow bowl. Dip each pinwheel into the dressing covering entire pinwheel. Add more dressing to bowl if needed.
10.Heat oil in a 10 inch skillet over medium heat until hot. Add pinwheels to pan and brown and cook the steak pinwheels about 2 minutes on one side. (May need do slightly lower heat here). Add more oil if necessary.
11. Turn pinwheels over and put sprinkle about 1 Tablespoon of the grated mozzarella cheese on top of each browned pinwheel. Put lid on pan and cook about another 2 minutes until steaks are done and cheese is almost totally melted.
12.Repeat process with all the pinwheels until all are cooked. More oil may be added as needed to the pan.
13. Place cooked pinwheels on a warm serving plate. Remove toothpicks.
14.Pour juices and any extra melted cheese from pan over pinwheels. Top pinwheels with chopped fresh parsley. Garnish plate with fresh parsley sprigs. Makes 3 to 4 servings.
For more information, go to utahstatefair.com