Those of you with an eagle eye will spot a bottle of champagne on the table where Kathy's mom is working. Hah! I have to try that. I never knew champagne went with cookie dough so well.
Kathy is using the dusting sugars and cookie cutters she won.
And this next picture might just be my favorite --
-- the luckiest man on the planet. The official taster and beneficiary of the cookies!
Kathy, thank you so much for sending these photos. I feel like I was there having a good time with you!
The winning recipe, Raspberry Rollups, would actually be a great cookie any time of year!
As many of you have undoubtedly realized, I do a lot of experimenting in the kitchen. Sometimes things work out, sometimes not so much.
|Typical reaction --|
everybody's a critic.
Will this blueberry cupcake recipe make the cut and be in my next book?
Oops. I'm not sure why this marinated steak on barley didn't pass our taste test.
recipe, but it has grown on me so much that I might even make it again sometime. It all started in the grocery store, where I saw a can of Cajun Red Beans. Naturally, I wanted to know what made them Cajun. Turned out it was pretty simple stuff, mostly the Creole triumvirate of celery, onion and green pepper.
So I tried my own version and while it started out great, I thought it was headed for disaster -- until I added the two very unlikely ingredients of honey and balsamic vinegar.
The great news about this is that it's packed with flavor and loaded with fiber and veggies. The entire dish comes to 1,272 calories. I'm guessing it makes 4 to 6 servings depending on whether you eat it as a vegetarian main course or a side course over rice. I'm even imagining that it might qualify as vegan. I'm never quite sure what vegans can eat. I trust one of you will tell me.
Sweet & Spicy Beans
1 bag frozen blackeye peas
1 tablespoon olive oil
1 medium onion, diced
1 red or green pepper, diced in large chunks
1 cup sliced celery
4-6 garlic cloves, chopped
3 teaspoons Forward (blend from Penseys)
1 15-ounce can red beans, drained
salt (I used 3 teaspoons)
4 tablespoons balsamic vinegar
3 tablespoons honey
Cook blackeye peas according to bag.
Heat the oil and add the onions. After 2-3 minutes add the pepper, onion, celery, garlic, and Forward. Cook, stirring occasionally. When the onions are translucent, add 1-2 tablespoons water if needed to prevent scorching, turn the heat down and cover. Simmer five minutes.
Add blackeye peas and red beans, balsamic vinegar, honey, and salt to taste. Stir to combine, adding 2 more tablespoons of water if needed. Cover and simmer another 5 minutes.