Sunday, January 3, 2016

January 2016 Newsletter not 15, Duh!



Food for Thought:
I  Awaken, to a New Year...
A new Chapter in my life...a new Venture...a new Pathway...searching and wondering what lies ahead.
As I turn the pages of life daily, new Chapters, new Ventures, new Pathways will unfold...
I will search diligantly to know that which is right and good for me, a new Chapter of happiness.
A new Venture to find love, laughter and contentment that I so desire.
A new Pathway...one that will open to trails of those things I have been missing in my life.
I  Awaken, To a New Year...a new Direction and Purpose for myself.  Fulfillment of the woman I am.
Direction, Purpose and Fulfillment  are those things that I find myself desiring.
Whether that Direction will be alone or shared with another, only time will tell.
Purposely seeking to make life worthwhile, seeking to enhance myself and others.
Fulfillment of knowing who I am, where I am going;  not compromising myself or my convictions.
I Awaken, To a New Year...completing old Chapters...having learned from life's experiences.
Ready to enter  new Ventures each day...seeking what Direction will be traveled.
Walking Life's Pathway with Purpose...enhancing life from day to day.
Finding Fulfillment...making a difference in my life and others...
I Awaken, To a New Year...a New Me, unfolding new Chapters, new Ventures and New Pathways.
Paula 
***************************************************************
Mushroom Puffs
from Patty Sandlin
Ingredients:
1 (8-oz.) package cream cheese, softened
1 (8-oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
Preparation
 Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
 Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
 Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
 Bake at 400° for 20 to 25 minutes or until browned. Serve immediately.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step 4.

***************************************************************************************
Sarasota's Cheesy Ham Dip in a Bread Bowl
Kim Churchill

Ingredients
1 round loaf pumpernickel bread
crackers or bread sticks
vegetables of your choice
Filling:
2/3 cup baked ham, diced (deli ham works great)
1 small white onion, diced fine
1/2 cup scallions, diced fine (white and green parts)
1/2 teaspoon garlic, minced
1 jalapeno, minced (seeds and ribs removed)
1 (4 ounce) can green chilies, drained
2 cups white cheddar cheese, shredded
1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1/4 teaspoon worcestershire sauce
pepper to taste
pinch of salt
How To Make This Recipe
Step 1 Dip ... Add the cheddar cheese, cream cheese, sour cream, ham, green chilies, jalapeno, scallions, onion, garlic, worcestershire, pepper, salt (go easy); then mix well and set to the side. Make sure to taste for seasoning.
Step 2 Bread ... Cut off a thin slice from the top of the loaf and scoop out the bread from the inside. Using a knife and a spoon, cut and then scoop out as much of the bread as you can without cutting through the loaf. You still want to keep a nice layer of the bread on the inside, so it isn't too thin. Save that bread - it makes a great dipper.
Step 3 Fill the hollowed bread loaf with the dip; cover with top slice of the bread loaf and wrap the loaf in heavy duty foil - or 2 sheets of regular foil.
Step 4 Bake ... Preheat a oven to 350 degree oven and bake 1 hour on the middle shelf.
Step 5 Serve ... Enjoy with the bread scooped out, cut in small cubes; crackers, bread sticks, vegetables, broccoli, par boiled potatoes, and asparagus is a favorite as is broccoli. Basically any of your favorite dippers. ENJOY!
Step 6 A fun, easy, and different dip, which is just that little bit unique. And the best part is - it is kid and adult friendly which you can make it ahead. Just don't fill the bread bowl until you are ready to bake it. If I go to someones house, I usually bake it for about 45 and then finish it in their oven for the remaining 15-20 minutes, and it comes out great. Also, it will also stay warm wrapped up in the foil and then a towel wrapped around it for a good 30 minutes after you remove it from the oven. It is best served warm, but room temp is just fine for this dish. 
***********************************************************************************************
BUFFALO CHICKEN DIP
"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"
Ingredients:
1.5 lbs. shredded chicken
2 (8 ounce) packages cream cheese,
softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's
Red Hot®) 1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4
inch pieces
1 (8 ounce) box chicken-flavored
crackers (or your favorite)
Directions:
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers. 
*****************************************************************************************
Fiesta Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook mine in Old Bay)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!

*************************************************************************************
Paula's Smoked Salmon Spread
Paula George
1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread, crostinis or "good" crackers to spread on.

No comments:

Post a Comment