Recently I was asked to be a judge for the Whitehall Library's 4 th Annual Cook-Off. This year's theme was Game Day Gourmet: Tailgating Hot or Cold. It was an exciting day. I had the privilege of tasting really good food made by some of the best cooks in Whitehall. But the down side was only three of the 22 entrants would be awarded a prize. After sampling everything from appetizers to desserts it was time for the judges to do what they came to do -- pick three of the best recipes.

Here are the winners, all from Whitehall:

First place: Beef Tenderloin With Red Onion Marmalade by Matt Zora. Matt just turned 13. He likes golf and he likes to watch Iron Chef America. He said, "I think it's cool." What's cool is that this teenager can make a mean beef tenderloin. Matt stood behind his table smiling and discussing his recipe, with the confidence of an adult. According to Matt's dad, Jim, his son has taken over what used to be his spot in the kitchen. Said Dr. Zora, "My wife, Cathy, does cleanup and doesn't mind a bit." Made with a rub so good it's called "heaven," Matt's beef tenderloin was a spectacular sight, deliciously moist and flavorful, and the red onion marmalade only added to it.

Second place, Hot Buffalo Chicken Dip by Staci Zemaitis and her 8-year-old daughter, Katie. "I always make this dip for family events and it is a big hit. I usually make it with regular chicken breasts, but for the cook-off I tried something different. I used Tyson's Oven Roasted Diced Chicken. I just heated it, and mixed it with the other ingredients, then baked it. I think it really gave it a better flavor." This dip would be a hit at any party.

Third place, Triple Treat Bars by Cheryl Priano. Her creative entry was outstanding; the bars tasted just like Reese's Cups. "My husband's favorite cookies are chocolate chip; my son's favorite cookies are peanut butter balls," she said. "I wanted to come up with a cookie they would both like."

The marmalade can be made in advance and stored in the refrigerator or frozen. Thaw frozen marmalade in the microwave.

For the marmalade

• 2 tablespoons olive oil
• 2 red onions, sliced
• 2 cups sugar
• 1 cup dry red wine (any type of dry wine, except cooking wine)

Place olive oil in a large frying pan. Add onions and cook over medium-low heat until the onions are tender but not browned. Remove onions, set aside. Add sugar and wine to the frying pan. Over medium heat, bring the sugar/wine to a boil, stirring constantly. Continue stirring until large bubbles appear and the mixture has reduced (about 20 to 25 minutes). Add onions and simmer until the marmalade coats a spoon.

Store in refrigerator until ready to use.

For the "heaven" (rub)

• 2 whole onions cut into eighths
• 8 whole garlic cloves
• Olive oil (1/4 cup or less, just enough to cover the onions and garlic)

Place onions and garlic in a roasting pan. Pour the oil over the onions and garlic and bake in a 350-degree oven for 60 minutes. Remove from oven and set aside.

For the tenderloin

• 1 beef tenderloin, about 7 pounds
• McCormick Grill Mates Montreal steak seasoning, to taste

Rub meat generously with "heaven." Sprinkle with steak seasoning. Grill to desired doneness. Allow meat to rest (about 15 minutes) before serving.

Slice and serve with Red Onion Marmalade.

Serves 15 to 20.

-- Matt Zora

1 bag Tyson's Oven Roasted Diced Chicken

2 8-ounce packages cream cheese, softened

2 cups diced celery

16-ounce bottle Kraft Blue Cheese dressing

8 ounces Red Hot Sauce (use more if you want)

Mix all ingredients together and pour into a 9-by-13-inch casserole dish. Bake at 350 degrees until bubbly, about 30-40 minutes. Serve with scoop corn chips.

-- Staci and Katie Zemaitis

• 1 roll chocolate chip cookie dough
• 1/2 cup butter, softened (1 stick)
• 2 cups peanut butter, smooth
• 3 cups confectioners' sugar
• 2 cups chocolate chips
• 1/4 cup butter

Preheat oven to 350 degrees. Cut cookie dough into  1/2-inch slices and arrange in bottom of a lightly greased 9-by-13-inch pan. Press slices together to form a base. Bake for 15 minutes or until golden. Let cool completely.

In a large bowl, beat together 1 stick butter and peanut butter until creamy. Gradually beat in confectioners' sugar until well combined. Spoon peanut butter mixture over chocolate chip cookie base. Spread to cover.

In a medium saucepan, melt chocolate chips with  1/4 cup butter over very low heat, stirring constantly. Immediately pour over peanut butter layer. Spread evenly to cover.

Refrigerate for 30 minutes to set. Cut into bars.

Makes 30 to 36 bars.

-- Cheryl Priano

Charli Atkinson, Dacula, Ga.: "Forty years ago there was a restaurant called Fatigati's White Front Restaurant in Bridgeville. Ever since tasting their standout blue cheese salad dressing, I've been attempting to duplicate it. But nothing come close.

"I know that Fatigati's has long since closed, but I'm hoping that someone remembers it and has a suggestion for me. It would end my search for the world's most perfect blue cheese dressing!"