Western Pecan Growers Association

LOG IN / OUT >>>

Log in

steps to Enter the contest

STEP #1: Complete your online form.

Collect your recipe info before you begin to enter your online entry form.

Name of recipe
Recipe category
If entering as a team, please have the correct spelling of each individual's names
List of Ingredients
Numbered, step-by-step instructions
Prep time, cook time, and total time
Number of servings

Review the Recipe Example; Follow the same formatting for your recipe.
You will receive a confirmation & login email, please check your SPAM folder, if you haven't received it.

Missed the deadline? No problem! Bring your recipe and entry Sunday between 9am- 11am, and we'll get you registered.

STEP #2: Prepare your entry according to the Rules & Guidelines above.

STEP #3: Bring your entry to the Las Cruces Convention Center (East side of building) on Sunday, March 1, 2026 from 9am-11am

Your entry must be in a disposable container. Your container will not be returned.

Questions?

Contact: Jenni Kosnick-Hart at pecanfoodfantasy@gmail.com

ADULTS ENTER HERE (18 years & older)

YOUTH ENTER HERE (under 18 years old)

Entry Rules & Information

Participants may enter all 17 categories, but, only one entry per category.
All entries MUST be delivered on Sunday, March 1, 2026 between 9:00 am and 11:00 am.
Deliver to the Las Cruces Convention Center - east side entry door.
All entries should be handmade by the entrant, and the food entry MUST CONTAIN PECANS.
A separate online form needs to be submitted for each entry.
Please put all food in disposable containers because we cannot return platters.
Refrigeration is available.

All entries & recipes become the property of the Western Pecan Growers Association.

Questions?

Contact: Jenni Kosnick-Hart at pecanfoodfantasy@gmail.com .

	Category	Quantity / Servings
#1	QUICK BREAD Quick breads are leavened without yeast, using baking powder, baking soda or eggs.	1 Loaf or 6 Muffins
#2	YEAST BREAD Yeast breads are leavened with yeast and rely on fermentation for rise and structure.	1 Loaf or 6 Rolls
#3	SIMPLY FINISHED CAKES Simply Finished Cakes are cakes with a light glaze, drizzle or minimal topping rather than full icing or fondant.	1 Cake
#4	DECORATED CAKES Decorated Cakes are fully finished with icing, frosting, ganache or fondant.	1 Cake
#5	DECORATED CUPCAKES Decorated Cupcakes are finished with dicing, frosting or other decorative elements.	6 Cupcakes
#6	BETTER FOR YOU Better For You recipes use alternative ingredients or modified techniques, such as reduced sugar, sugar-free, dairy-free or keto-inspired approaches. Please include a description of what alternate ingredient you used.	1 Whole or 6 Small
#7	CANDY Candy includes confections made primarily from sugar, such as brittles, fudges, caramels, truffles, or similar treats.	12 Pieces
#8	DROP COOKIES Drop Cookies are cookies formed by dropping spoonfuls of dough onto a baking sheet.	12 Cookies
#9	BAR COOKIES Bar Cookies are baked goods prepared and baked in a pan, then cut into bars or squares.	6 Bars
#10	OTHER COOKIES Other Cookies may be shaped, rolled, filled or otherwise formed. These cookies do not fit into the other cookie categories (bar or drop).	12 Cookies
#11	CHEESECAKE Cheesecake may be baked or no-bake.	1 Cake
#12	OPEN-STYLE PIES/TARTS Open-Style pies include single-crust, double crust or crustless pies with exposed fillings, such as custard, cream, fruit or specialty pies. Flan and similar desserts are permitted.	1 Pie
#13	TRADITIONAL PECAN PIE Traditional Pecan Pie should reflect classic pecan pie preparation- see rules	1 Pie
#14	GLUTEN-FREE PIE Gluten Free Pie is made with a gluten free crust and gluten free ingredients- using any pie style.	1 Pie
#15	GLUTEN-FREE COOKIES Gluten-free cookies are made with gluten-free ingredients and no wheat-based flours.	12 Cookies
#16	GLUTEN-FREE BREADS Gluten-free breads are made with gluten-free ingredients and no wheat-based flours. Entries may be yeast-leavened or quick breads.	1 Loaf or 6 Rolls/Muffins
#17	GLUTEN-FREE CAKES Gluten-Free Cakes are made gluten-free ingredients and no wheat-based flours. Entries may be iced or simply finished.	1 Cake

Guidelines for Traditional Pecan Pies

Please use the following guidelines if you are entering a Traditional Pecan Pie.

Custard (Filling) Ingredients

Be sure your custard (filling) is made from a combination of the following ingredients:

Sugar (Can be white or brown)
Syrup (Can be light or dark; can also be honey or molasses)
Butter or Margarine
Eggs or Egg Substitute
Vanilla or Rum (Extract or Flavoring)
Salt
Flour (Optional; may or may not include flour)

Pastry (Crust) Ingredients

Be sure your pastry (Crust) is made from the following items:

Flour
Shortening, Margarine, Butter, or Oil
Salt
Water or Milk
Sugar (Optional; may or may not include sugar)
Vinegar (Optional; may or may not include vinegar)

Pecans

If your recipe contains any other ingredients than the ones listed above, your pie will not be considered Traditional- it will go into a different category.

Don’t forget! Put your entries into disposable containers. We cannot return containers.

For further information,

Contact: Jenni Kosnick-Hart at pecanfoodfantasy@gmail.com

Prizes & Awards

The Karin Davidson Food Fantasy Contest will be judged by food professionals.
All participants will receive a participation ribbon at check-in.
Ribbons will be mailed to the first three places in each category for Youth and Adults.
Cash prizes are also awarded. First Blue Ribbon in all categories Youth and Adult is $100.
The Best Traditional Pecan Pie in Youth and Adult is awarded $1,000 (sponsored by Leigh Fox Fletcher and Marge B. Fletcher.)
Outstanding Adult entry receives $300, and Outstanding Youth entry receives $200.
Representatives from Las Cruces Convention Center will be presenting the 2026 Karin Davidson Food Fantasy Best of Show award of $1,000 at the Monday night banquet.
Results will be posted online in a virtual award room for viewing starting Monday, March 2, 2026 by noon.