ROYAL CITY — Susie Littlewood, of Royal City, recently returned from the 44th Annual Pillsbury Bake-Off with inspiration to make new recipes and enter more contests.

“It was great,” said Littlewood. “I had a wonderful experience. I can’t be sad about any of it.”

She competed against 99 other people during the nationwide contest held in Orlando, Fla., in April. Littlewood was selected as a finalist after submitting her recipe to the Bake-Off contest for Caramelized Red Onion-Feta Burgers.

Littlewood, along with the other contestants had four hours and three chances to make their dishes.

She opted to select her second try at her recipe for submission to the judges. She handed it in with about 10 to 15 minutes to spare.

“I thought it was fantastic on the plate,” she said.

Littlewood explained she was certain she would not need four hours to complete her recipe but later learned all the ingredients for contestant dishes were stored in community refrigerators on the outskirts of the cooking area. Walking back and forth burned up more time than expected, she added. Participants also had to make time to be photographed with their dishes while they cooked.

After she submitted her recipe, she decided to use the ingredients for her third recipe try to share with others for samples.

“I’m all about feeding people,” Littlewood said.

She said the man working at the cooking station next to her took all four hours. He submitted it to the judges with five seconds to spare.

“I met so many wonderful people,” Littlewood said. “Everybody was so wonderful and friendly.”

While the contestants watched anxiously, Food Network cooking personality Sandra Lee announced the winners for each category.

Littlewood said she was slightly nervous but had no expectations.

The winner of her category was a dish called Zesty Lime Fish Tacos. She explained when she heard the “z” in zesty being announced, she instantly knew she did not win that category.

She explained it didn’t matter she didn’t win because of the experience.

After the four category winners were announced, they were flown to Chicago, Ill., to join the Oprah show to announce the overall winner.

The other contestants remained in Florida for a gourmet award dinner.

Littlewood said the experience was incredible and she will enter again. She recalled how during the seven months waiting for the contest date to arrive, she made her recipe about once a week on average.

As for the recipe, it is a family favorite and Littlewood was asked to prepare it for Teacher Appreciation Week at her daughter’s school.

To learn what Littlewood will cook next, visit her at www.hickchickwa.blogspot.com. She posts her weekly meal plans on the Web site for a couple years.

Caramelized

Red Onion-Feta Burgers:

1 large red onion, sliced (2 1/2 cups)

1/4 cup red wine vinegar

1/4 cup red wine or nonalcoholic red wine

1/2 cup Smucker’s Concord Grape Jelly

1/4 cup sour cream

1/4 cup mayonnaise or salad dressing

3/4 teaspoon dried dill weed

1/2 teaspoon onion powder

1/4 teaspoon Beau Monde seasoning, if desired

1 medium English (seedless) cucumber, finely diced (1 1/2 cups)

1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)

1 lb lean (at least 80%) ground beef

1 cup crumbled feta cheese (4 oz)

Dash salt

Dash pepper

8 tomato slices

8 lettuce leaves

Heat oven to 350°F. In 10-inch skillet, cook onion, vinegar, wine and jelly over medium heat about 20 minutes, stirring frequently, until onion is tender and sauce is reduced and thickened.

Meanwhile, in small bowl, mix sour cream, mayonnaise, dill weed, onion powder, Beau Monde seasoning and cucumber. Refrigerate until ready to serve.

Bake biscuits as directed on can. Meanwhile, in large bowl, mix beef, cheese, salt and pepper. Shape mixture into 8 patties, 1/2 inch thick. Cook patties in grill pan, contact grill or nonstick skillet until meat thermometer inserted in center reads 160°F.

Split biscuits. Spread 2 to 3 tablespoons cucumber mixture on bottom of each biscuit. Top with burger, onion mixture and biscuit tops. Serve with tomato, lettuce and remaining cucumber mixture.