I saw your thread...what ship were you on? Was it one that has a future booking desk? Sensation didn't have that. :-( Sure looks like you had a great time! I soooooooo want to introduce DH to cruising! But he has his heart set on Alaska. *sigh* Alas, that will be summer 2011. We gotta save up a ton of $$ for that! I hear the excursions are awesome and we MUST have a balcony! And Carnival assigned us another PVP after I first booked with Cameron. ?? Guess they like to spread it around OR maybe it has do with where vacations are from. Not sure!

Mine is ready to take to luncheon. I made some marinated crackers to cut the sweetness. Added shrimp and crab meat to mine. Hope it goes well.

So glad everyone enjoyed :o) First time I had the slaw was in AK, and Karla, a former KT'er was able to help me find the recipe. I met her when I was in Anchorage, as she lives in Wasilla. My son doesn't enjoy coleslaw, but he always goes back for seconds on this one.

desertsteph! :) When it's completely cool the filling has the consistency of soft fudge, or the gooiest brownie ever--kind of like the chocolate truffles made with egg yolks--way back when we weren't afraid to use raw eggs. I shorted the sugar by a tablespoon, or so, from each cup, and it was still sweet. See pic #6, with the filled pie shells and crushed toffee on the counter? At that point the filling was so gorgeous and tempting, if it hadn't contained raw eggs that bowl would have been licked clean! We had an assortment of desserts for dinner (my mom's peach and cherry pies, cinnamon cookies I made with the pie crust scraps, and a peanut butter/chocolate mousse my FIL brought), so there was left-over fudge pie. I think it was even better the next morning. You should try it--it's so easy. Melt the butter in the MW, then stir everything else in with a whisk or spoon--no need to drag out the mixer. Use a purchased pie shell, or just butter the pie plate and skip the crust. Since it was the first time I'd tried the recipe I used AP flour in the filling, but next time I'm going to try whole wheat. And maybe some chia seeds sprinkled in with the toffee. ;) My yard is full of violets--I picked them the evening before, and left them in a bowl of water so that any bugs could wander out before the flowers were placed on the eggs. I always pick daffodils to decorate the tables, but this year they bloomed too early, and I wanted something spring-y. My dear FIL brought me a pot of forced, pale yellow daffs, so at least the dessert table had flowers.