Better Homes and Gardens has opened the floodgates for its 2008 recipe contest and is waiting for the entries to pour in. Grand prize is $25,000 plus a trip to California wine country. The winner also will be featured in print and on television.

Categories are Desserts, Everyday Easy, Good & Healthy, Grilling, Holiday and Personal Favorites.

For rules, etc., check out the magazine’s website: BHG.com/PTRannual. Deadline to enter is July 18. And to whet your appetite, here’s last year’s winner:

Grand Prize Winner

Devon Delaney

Princeton, NJ

Grilled Steak Bruschetta Salad

Start to Finish: 35 minutes

Ingredients:
1/4 cup apricot preserves
1/4 cup prepared horseradish
1/4 cup creamy Dijon-style mustard blend
2 tablespoons lemon juice
4 6-ounce beef tenderloin steaks, cut 1-inch thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 1/4-inch-thick slices baguette-style French bread
4 cups arugula
1/4 cup bottled roasted red sweet peppers, chopped
1/4 cup crumbled blue cheese

1. Snip any large apricot pieces in the preserves. For dressing, in a small bowl combine preserves, horseradish, mustard blend, and lemon juice. Cover and chill until ready to serve.

2. Sprinkle beef on both sides with salt and pepper. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare doneness (145°F) or 12 to 15 minutes for medium doneness (160°F). Place bread slices on grill rack with steaks for the last 2 to 3 minutes of grilling or until bread is lightly toasted, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above, adding bread slices as directed.)

3. Divide arugula among 4 serving plates. Top with grilled bread slices. Drizzle with dressing. Thinly slice grilled steak; arrange atop bread. Sprinkle with red peppers and blue cheese. Serve immediately. Makes 4 servings.