Enough about me, let's talk about you! Did you hear? Teri Rasey was the big winner of our goodie box from the December Newsletter! Remember the five things I asked you to do? Yup, she won that one. Be sure to wish her big congratulations if you bump into her online.
I also have the results from the super secret FE-only Healthy Cooking Contest. Congratulations go to.............(drum roll please)

Joan Hallford, grand prize, for her Light and Luscious Pineapple Upside Down Cakes 
The judges LOVED that these tasted indulgent and you couldn’t tell that they were light. The texture of the cakes was moist and buttery, not gummy, which can sometimes happen with light baked goods. Excellent work, Joan!

Ruth Hartunian-Alumbaugh, first prize, for her Zucchini Crusted Pizza  
The judges thought this recipe was a really smart way to have pizza, but have it healthier. The zucchini crust was unexpectedly hearty, easy to work with and had some nice browning on the edges, which the judges really liked. It speaks to different groups—low-carb folks, people looking to lower calories, and those who just want to incorporate more veggies into their recipes. Way to go, Ruth!

Courtney Stultz, second prize, for her Chicken Butternut Chili  
The judges thought this recipe had great mass appeal. It was hearty, included lots of colorful veggies and had fantastic flavor. It’s one of those recipes that could become a go-to chili in lots of households. A unique combination. Good job, Courtney!

The judges all commented on how difficult it was to pick winners. All the cooks in this contest did a fantastic job. We were all thrilled with the outpouring of healthy dishes. Every single one of the recipes submitted was wonderful and will be kept on file to be used to fill the company’s ever-growing need for healthy recipes. Those that weren’t winners will rise to the top for use in other projects.

I really felt it was important to give you the judges’ comments on these to provide you with some insight into the decision-making process. I'm sure you picked up on phrases like "great texture," "mass appeal," "easy to work with." These are important to remember because they’re the details that matter. When you're creating recipes, think about the average home cook. Think about the recipes and videos you see popping up in your Facebook feed, on Pinterest and in your email. What's trending in your circle of friends? Would your creation be a hit with them? Devise your own taste-testing panel and offer samples. Lord knows, I rarely get turned down when I'm offering food. Did you know that Sunny Anderson used to take her dishes to the local bar to solicit opinions? Her theory was that bar folk are honest and willing critics. Who samples your creations? Stop by the Field Editor Forum and tell us about it.

With St. Patrick's Day around the corner I thought I'd leave you with an Irish toast:

May you taste the sweetest pleasures that fortune ere bestowed,
And may all your friends remember all the favors you are owed

Cheers, my friends!
Sue Stetzel
sue.stetzel@tmbi.com