Cooking competitions are as much an Iowa State Fair tradition as food-on-a-stick, pork tenderloins, mini doughnuts and funnel cakes.

Some of Iowa's best cooks have accepted the challenge to prepare their best-ever recipes - cakes, breads, cookies and much more - at this year's fair, Thursday through Aug. 16. "U Gotta Love It" is this year's fair theme, and cooks gotta love it that companies like Tone's, Eagle Brand, Fleischmann's Yeast, Ghiradelli, Hidden Valley, Spam, Pillsbury, Malt-o-Meal and other companies sponsor the competitions. Prizes include blue ribbons, cash and a chance to compete at the national level.

We've compiled some award-winning recipes from fairs throughout the country, as a salute to these companies and the Iowa State Fair tradition. . Look for more great recipes online at the Courier's Website, www.wcfcourier.com.

Country Caramel Rolls

Makes 24 rolls

2 envelopes Fleischmann's Active Dry Yeast

1 teaspoon sugar

1/2 cup warm water (110 to 115 F)

3/4 cup warm mashed potatoes

3/4 cup potato water

3/4 cup sugar

1/2 cup butter, softened

1-1/2 teaspoons salt

2 eggs

1/2 cup cold water

1/2 cup buttermilk

1/2 teaspoon Tone's Pure Vanilla Extract

7-1/2 to 8 cups bread flour

Filling:

6 tablespoons butter, softened

3/4 cup brown sugar

1 tablespoon flour

1 tablespoon Tone's Ground Cinnamon

Caramel Glaze:

1/2 cup butter

1 cup brown sugar

2 tablespoons Karo Light Corn Syrup

1 tablespoon honey

1 tablespoon cream

2 cups roughly chopped pecans, toasted

Combine yeast, sugar and warm water in small bowl; stir to combine. Combine warm potatoes, potato water, sugar, butter and salt in a large bowl and beat with electric mixer on low speed until combined. Add eggs, cold water, buttermilk, vanilla, 1 cup flour and yeast mixture. Add flour 1 cup at a time until mixture forms soft dough. Knead on lightly floured surface until smooth and elastic (adding additional flour as needed), about 4 to 6 minutes. OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.

For Filling: Beat filling ingredients together in a small bowl until well mixed. Set aside.

For Caramel Glaze: Combine butter, brown sugar, corn syrup, honey and cream in a medium saucepan. Cook over medium heat until sugar is dissolved and bubbles form around the edge. Grease two 13 by 9-inch pans. Place half the pecans in each pan. Divide caramel glaze between pans and spread evenly. Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 15- by10-inch rectangle. Spread with half of the filling. Roll up tightly, sealing edges. Cut into 12 slices; place atop caramel glaze. Repeat with remaining dough. Cover rolls and let rise until doubled, about 45 minutes.

Bake at 350 F for 25 to 30 minutes until rolls are lightly browned. Immediately invert on cooling rack.

Cherry and White Chocolate Brownies

Makes 8 to 16 brownies

1/2 cup dried cherries

2 tablespoons kirsch

6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1/2-inch pieces

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

3 large eggs

3/4 cup granulated sugar

1/4 teaspoon salt

3/4 cup all-purpose flour

4 ounces Ghirardelli White Chocolate baking bar, broken or chopped into 1/2-inch pieces

Preheat oven to 325 F. Butter 8-inch square baking pan and line with bottom and two sides with parchment paper.

In small pan over low heat, cook cherries and kirsch just until liquid begins to bubble, about 1 minute. Remove from heat and let stand for 5 to 10 minutes, until cherries absorb liquid.

In top of double boiler or in heatproof bowl over barely simmering water, melt bittersweet chocolate and butter, stirring occasionally until smooth. Remove from heat.

With wooden spoon, beat eggs, sugar, and salt in medium bowl until blended. Stir in melted chocolate mixture. Add flour, stirring until blended. Stir white chocolate pieces and cherry mixture into batter. Spread batter in prepared pan. Bake for 35 to 38 minutes, until a thin shiny crust forms on top and center is soft when gently pressed.

Cool completely in pan on a rack for at least 1 1/2 hours. Cut around pan sides where there is no parchment paper. Lift brownie out of pan, then cut into squares.

Eagle Brand Chocolate Chip Cheesecake

1 1/2 cups finely crushed creme-filled chocolate sandwich cookies

2 to 3 tablespoons butter or margarine, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

3 eggs

2 teaspoons. vanilla extract

1 cup (6 ounces) mini semi-sweet chocolate chips, divided

1 teaspoon Pillsbury BEST All Purpose Flour

Preheat oven to 300 F. Combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan or 13- by 9-inch baking pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 cup chocolate chips with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chocolate chips evenly over top. Bake 55 to 60 minutes or until set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.