BSI Rules!

UPDATED: As of January 18, 2010 – BSI is back!  Email me at: if you would like to host the next event! 😀

In an effort to help new weekly hosts, and people who are new to BSI, here are the rules! 😀

BSI stands for Blogger Secret Ingredient.  Each week a new host picks an ingredient and anyone (food blogger or not) can submit a recipe.  The contests starts on a Monday, and recipes need to be submitted by Sunday night of that week.  Then the next day the host chooses a winner and picks someone to host next weeks contest.

It is up to each weeks host to deem what the prize will be.  It will be up to the discretion of each host – I’ve received homemade sugar free bread and cute hello kitty socks for my two wins!

Each host needs to cut and paste the following previous hosts – I’ll update it each week with that new persons information to keep it easier for the next host.

To recap:

  1. Pick an ingredient, preferably one that is in season and readily available and not too expensive;
  2. link back to all the other previous weekly hosts;
  3. review the recipe submissions by Sunday night of each week;
  4. pick a recipe that is your favorite; and
  5. Post the winner Monday morning and send the winner a token prize of your choosing.
  6. you do not have to have a food blog to participate
  7. you do not have to submit a photograph
  8. your link doesn’t have to be current, just as long as the secret ingredient is used
  9. if you don’t have a blog, you can submit your recipe to that weeks host, and they will post your recipe for you

Here are our previous hosts:

Week 118: Mara from What’s for Dinner – Pears

Week 117: Jenn from Slim-Shoppin – Cranberries (fresh or dried)

Week 116: Biz from My Bizzy Kitchen – Pumpkin

Week 115: Jacky from Jax House – Cherries (dried or fresh)

Week 114: Dana’s Food for Thought – Broth

Week 113: Veronica from Recipe Rhapsody – Cream Cheese

Week 112:  Nutmeg Nanny – Mango

Week 111:  Tina from Life in the Slow Lane of Squirrel Head Manor – Salsa

Week 110:  Heather of Girlichef – Lemons

Week 109: Renee of My Kitchen Adventures – Buttermilk

Week 108: Loser for Life – Proscuitto

Week 107:  The Balanced Broad – Cumin

Week 106: Cupcake Muffin – Green Beans

Week 105: Wendy at Around My Family Table – Vanilla

Week 104: Debbi Does Dinner Healthy – Hot Sauce

Week 103: Dana from Food for Thought – Cous Cous

Week 102:  My Bizzy Kitchen – Yogurt

Week: 101:  Cooking Aweigh the Pounds – Bacon

Week 100:  My Bizzy Kitchen – Chiles

Week 99:  My Year On The Grill – Leftovers

Week 98:  Errign’s Adventures – Apple Cider

Week 97: Slim-Shoppin – Pork

Week 96:  Sandyha’s Kitchen – Kidney Beans

Week 95:  Rucika Cooks – Paneer (Indian cottage cheese)

Week 94:  Mharo Rajasthan’s Recipes – Okra

Week 93: Creative Sanyukta – Milk

Week 92:  Chilli & Chocolate – Pistachio

Week 91: The Southern Cookbook – Butter

Week 90: Recipe Rhapsody – Flour

(also: Quips, Travails and Braised Oxtails – Black Eyed Peas)

Week 89: Debbi Does Dinner Healthy – Ground Turkey

(also: Chacko’s Kitchen – Garbanzo Beans)

Week 88:  Hema – Onions

Week 87: Quips, Travails & Braised Oxtails – Black Eyed Peas

Week 86:  Making Good Choices – Applesauce

Week 85: Non-Dairy Queen – Raspberries

Week 84:  Healthy Exposures – Bulgar Wheat

Week 83:  Clarity in Creation – Peaches

Week 82: Mo’s Kitchen – Rice

Week 81: Waisting Duxie – Swiss Chard

Week 80: Fuss Free Flavours – Capers

Week 79:  Jenn Cuisine – Honey

Week 78: Living Free – Cashews

Week 77: Affairs of Living – Artichokes

Week 76:  One Frugal Foodie – Sunflower Seeds

Week 75: Part of the Whole – Beets

Week 74: Dinner at Christina’s – Sour Cream

Week 73: The Chef in My Head – Goat Cheese

Week 72: 5 Star Foodie – Asparagus

Week 71: Eats Well With Others – Carrots

Week 70: Burp and Slurp – Brussel Sprouts

Week 69:  Fun Fearless Foodie – Parmesan Cheese

Week: 68:  Natalie’s Killer Cuisine – Cocoa Powder

Week 67:  Eat, Live, Travel, Write – Lemon Zest

Week 66: Travel Eat Love – Coconut Milk

Week 65: Run Beans Run – Tofu

Week 64: Chicago Marathon Val – Mushrooms

Week 63: Biggest Diabetic Loser – Cheddar Cheese

Week 62: A Fit and Spicy Life – Balsamic Vinegar

Week 61: Peanut Butter Fingers – Nutmeg

Week 60:  Jenn Eats Nutritiously Now – Garlic

Week 59:  Home Cooked Em – Cinnamon

Week 58: The Balanced Broad – Flax

Week 57: Cookin Fanatic – Blue Cheese

Week 56:  Foodie in the City – Ricotta Cheese

Week 55:  Savvy Eats – Maple Syrup

Weel 54: Sound Eats – Dried Fruit

Week 53: Mega Nerd Runs – Acorn Squash

Week 52: Healthy Tipping Point – Pancake Mix

Week 51: Live, Laugh Eat – Almond Butter

Week 50: Balance, Joy and Delicias! – Cauliflower

Week 49: Healthy San Diego Living – Chickpeas

Week 48: Thought 4 Food – Yogurt

Week 47: London Foodie in New York – Chocolate

Week 46:  Johnstone’s Vin Blanc – Oats

Week 45: Guilty  Kitchen – Figs

Week 44: Ordinary Recipes Made Gourmet – Peanut Butter

Week 43: The Sophisticated Gourmet – Brown Sugar

Week 42: My Kitchen Addiction – Lime

Week 41: Nutmeg Nanny – Coffee

Week 40: Chaya’s Comfy Cook – Broccoli

Week 39: Healthy Delicious – Plums

Week 38: Zoe – Feta

Week 37: ChezWhat– Potatoes

Week 36: Cinnamon, Spice & Everything Nice – Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet – Watermelon

Week 33: Bread + Butter – Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad – Kabocha

Week 31 1/2: Simply Fabulous Now – Cherries

Week 30: Thinspired – Bananas

Week 29: To Be The Whole Package – Almonds

Week 28: Kristas Kravings – Lemon

Week 27: From French Fries To Flax Seeds – Coconut

Week 26: Plentiful Plants – Avocado

Week 25: Training Fuel – Eggs

Week 24: Dinner at Christina’s – Cabbage

Week 23: Hey What’s for Dinner, Mom? – Strawberries

Week 22: One Bite at a Time – Basil

Week 21: Just Sweet Enough – Black Beans

Week 20: What I Ate Yesterday – Kale

Week 19: What’s for Dinner – Orange

Week 18: BranAppetit! –Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser – Zucchini

Week 15: Sweet & Natural –Peppermint

Week 14: bella eats [and runs] – Ginger

Week 13: Coffee Talk – Walnuts

Week 12: For the Love of Oats – Pumpkin

Week 11: Trying to Heal – Sweet Potatoes

Week 10: The Inner Workings of a College Graduate – Eggplant

Week 9: Itzy’s Kitchen – Pears

Week 8: The Fitnessista – Cranberries

Week 7: Tri to Cook – Lentils

Week 6: Rhodey Girl Tests – Polenta

Week 5: Eating Bender – Butternut Squash

Week 4: Care to Eat – Apples

Week 3: On a Lobster Placemat – Mushrooms

Week 2: Hangry Pants – Tomatoes

Week 1: sportsnutritionliving – Quinoa

Cherries –

56 thoughts on “BSI Rules!

  • laura
    Just so I am clear on this I do NOT think that being featured on someones blog and facebook page is a prize. That comes with the territory. The prize SHOULD be something small and cool, worth busting your hump for. IMHO.
  • judyskitchen
    Hi Biz, followed the rules and entered a recipe last week only to find out that I wasn't qualified to enter because I had no photo. Here is the email I sent to last week's host: Hi Kim, I just checked your blog to see results for BSI and was surprised to learn that my recipe was not listed. I thought I followed the instructions that were posted at Biggest Diabetic Loser. When I saw your judging criteria I realized that perhaps BSI has evolved and now has more rules to follow (photos, for one). If so, the instructions should be amended to show that. Also, since you mentioned judging criteria in your blog post, my question would be was that your judging criteria or is it criteria that everyone is using? And is it typical to have more than one person judging? I think some uniformity is called for here, and judging criteria should also be listed in the instructions. I would not have gone to the trouble of sending in an entry had I known that I didn't even have a chance. Kim wrote me back and told me to contact you since you are the originator. I'd like to be involved in BSI, but need to know what rules to follow and how the entries will be judged. Not trying to be picky, so if that's offensive forgive me.
  • Christina
    Poor Judy! :( From what I always understood you didn't need a photo to enter - heck, you didn't even need a blog - you could email it to them instead of linking back. Biz's instructions also just say you need to submit a recipe, nothing about a photo. I'm sorry on your behalf that Kim didn't let you participate! I agree Laura. Sometimes I go to a few stores to track down the ingredient, so a tiny prize would make it worth it. Although, I have never won :P and also I realize people might not be able to afford a prize and/or shipping currently, but it does stink and I think if you could possible scrape together $5 to buy a couple cute things (like Sophia's Hello Kitty socks) it should be done!
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    • Jannie
      ไม่น่าใช้ถ่านเลย โหมดexrหายไป เซนเซอร์คนละตัว cmos กับ ccd exr ไหนดีกว่ากันอะ เรื่องnoiseเป็นไงบ้างอะคุณ piyopiko ccd EXR สีจะสดกว่านะครับ ลด noise เพิ่มการชดเชยแสงดีขึ้น แต่เปรียบกับ ccd ก็ขึ้นอยู่กับขนาดและรุ่นกล้องด้วยครับ..มีหลายปัจจัยคับ
  • Mo
    Hey, Biz, it's nice to meet you too! I have a question. One of my blogging friends submitted a recipe, but on her post it says she got the recipe from a magazine. I was under the impression that it has to be the person's ORIGINAL recipe but I can't actually find that in the rules. I love the recipe she submitted but can it even be qualified? If not I'd love to still feature it for people looking for rice ideas, just not as part of the contest. :)
  • Mo
    Do you think you could take over or find someone to take over this week? Every.single.person I ask is busy and I'm very embarrassed that I've delayed this week's contest. I'm sorry. :(
  • Mo
    I hope it doesn't seem like I'm spamming you but just wanted to retract my previous comment; I found a host. I am sorry that I delayed it, though!
  • Hema
    Biz, the instructions looks good. And I have just subscribed to your blog. I would also like to submit / host the events but I am afraid as I am new to this field.
  • Michele Hays
    Biz, I am hosting BSI next week - I have a question about posting the list of previous bloggers. Could you shoot me an email at michelhays AT juno DOT com?
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  • Michele Hays
    Biz, are you aware that there seem to be two concurrent BSI contests? Not that this is really a problem, but you might want to merge them at some point? The divergence seems to start here: and goes on here:
      • Naoki
        Yum, that sounds deoilicus. We had canned soup and sandwiches for dinner. Looks like I'll be visiting you more often (and before dinner next time!) Hi! Anyway, I'm a brand new SITSa and just wanted to introduce myself and invite you over to Two Under Two. Whew! for my super-fun-and-little-bit-silly giveaways, one of which is tied to our fellow SITSa, BlogBaby! You could win a collection from Tiny Two's Baby Animals line, or some chocolate covered pretzels! See you around the blogosphere friend!
      • Alisa
        "Not rarely used by me. It's not an app, it's a quick inortmafion utility."So use Ksysguard then. Why should that functionality be replicated in Krunner?"That's your guess."Not really. Users don't have any reason to view those processes during normal usage, while they DO have the need to frequently use Krunner. Why should an everyday-plasmoid like Krunner be overloaded with functionality that is only rarely used? Sure, there might be special cases where list of processes is useful, but we should use special tools for special cases. And we already have such a tool."Since when is a 24 pixel button in your face?"Um, since the icon is prominently based in a plasmoid that is planned to have very, very frequent use?"And until software is perfect, that will continue to be a valid use case."It IS a valid use-case, I'm not disputing that. And we already have tools just for that use-case: Ksystemguard. So why do we need it in Krunner as well?"Way to blow this out of proportion. "Screams for attention"? Please. Don't be ridiculous."I'm not. Every UI-element screams for attention. So why have UI-elements that are not needed?"Yes, checking on running apps, figuring out why your system is slow, killing runaway processes."And we already have Ksystemguard for that... So why do we need this in Krunner? It just makes the app and UI more complex that it needs to be."But there is good reason for it to be, since there is nothing like Ctrl-Alt-Del in Linux, so how do you recover when your desktop is frozen? Krunner achieves that."Putting it in Krunner is suboptimal workaround for a problem that should be fixed elsewhere. Why not have a separate process-plasmoid for those who want to keep their eye on their processes? Should we put all kinds of strange functionality in Krunner "just in case"?How do could the system be recovered if the desktop is frozen? Well, since Krunner is still available (why else have this functionality there?), why not launch Krunner and use it to launch Ksystemguard?Krunner should be focused on core set of functionality, as opposed of acting as a dumbing-ground for bunch on unrelated features. Just dumbing features there makes it incoherent, unfocused and confusing.
  • PJ
    Hi,First time here.came thro 'Ruchika cooks' who is hosting this week.This is such a wonderful idea.Just wondering if u are looking for hosts.If u are count me in anytime :)
    • biz319
      Okay - its usually up to that week's host to pick someone, but there are times when they can't find anyone and ask me to find someone. I'll let you know when that happens!
      • Estefany
        There are a lot of great Science magazines. Talk to your Library Specialist. I woldun't print a whole year worth in one night. The Science world is always changing. If you do them all this week, your teacher will know that you did that, and don't care about the class. This might affect your grade.
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  • sara
    Hi there, Just wanted to let you know I'm hosting for this coming week (105) and my secret ingredient is green beans! Here's the post:
  • Julie
    Hi! I am new to BSI. Not sure how I find out what the ingredient of the week is? I participated last week for the first time. Looking to find out what this week's ingredient is. Thanks.
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