El Jebel, the little hamlet nestled between Carbondale and Basalt, is home to one of the Roaring Fork Valley's best home cooks.Kim Doyle Wille was recently named one of the 60 semifinalists in the Amazing Doable Dinners division of the 46th Pillsbury Bake-Off Contest. She's vying for accolades for her Thai Shrimp Pizza, as well as the $1 million grand prize. "This has been a lifelong dream since I was a kid," Wille said.She cooked for her family starting at a young age while growing up in Georgetown. Both parents worked, so she chipped in by taking care of dinner. She whipped up legendary goodies at the Last Stand, a concession stand at Aspen's Iselin Park in the 1980s.She entered the cook-off before but never advanced this far. Thousands of recipes were screened for the semifinals by Pillsbury representatives. Now the public will vote on whom will advance to the finals. Voting is currently taking place at www.pillsbury.com/BakeOff/Voting-Home/Voting-Gallery.Later competitions will take place in the appetizers and sweets division and the breakfast division. The top 100 from the three categories will advance to the Bake-Off Contest Finals Nov. 10-12 at the Aria Resort & Casino in Las Vegas.Competitors have the added challenge of working with no more than seven ingredients, and their selections must take only 30 minutes or less to prepare, not including baking or cooling time. Lists of possible ingredients were provided to contestants, mostly coming from Pillsbury and affiliated companies.Wille said she looked at the lists, and the idea of Thai Shrimp Pizza hit her "right off the bat because of that Jif Extra Crunchy peanut butter."It took trial and error before she was satisfied with the outcome."I had to make it three times to nail down the recipe," Wille said.She's pleased to have made it the semifinals, in itself an impressive feat."There's usually about 10,000 entries," she said. But she wants to win the grand prize. Second and third place also are awarded.So, what if she wins the $1 million? On the top of her list is to travel with her son, Cody."I haven't had a vacation with Cody for 15 years," she said.
• 1 can Pillsbury refrigerated thin pizza crust• 3/4 cup Jif Extra Crunchy Peanut Butter• 2 tablespoons Thai chili garlic paste• 1/2 cup chopped fresh cilantro• 10 oz. uncooked, de-veined peeled medium shrimp, thawed if frozen, tail shells removed• 1/4 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley• 2 cups shredded Italian cheese blend (8 oz)Step 1 - Heat oven to 425 degrees. Spray large cookie sheet with Crisco Original No-Stick Cooking Spray. Unroll dough on cookie sheet; press into 16 1/2-by-11 1/2-inch rectangle. Bake 5 minutes.Step 2 - Meanwhile, cut shrimp in half; place in medium bowl. In small bowl, beat peanut butter, marmalade, chili garlic paste and 1/4 cup hot water with wire whisk until thoroughly blended. Add 2 tablespoons of the peanut butter mixture to shrimp; stir thoroughly to coat. Spread remaining peanut butter mixture over crust to within 1/4 inch of edges. Top with cheese and shrimp mixture.Step 3 - Bake 6 to 8 minutes longer or until cheese is melted and crust is deep golden brown. Remove from oven; sprinkle with cilantro.