Wednesday, March 2, 2011

Time to Welcome Spring with Card Class and Another Recipe!

Time for Spring cleaning, spring colors & fun outdoor time!  I have some super fun workshops coming that will get you inspired to do just that! Here is the very popular Easter/Spring Card Workshop that I will be teaching on March 29:

I particularly love this set because each card is so different: one is acrylic, one we work with background stamping, creating flowers from our new scallop punch, beautiful button work, using kraft paper, and the awesome stamp sets Springtime and Sensational Season!  If you are interested in signing up for the class or finding out the packages I have available, or would like a kit with instructions shipped to you, EMAIL ME!

I also needed to share a much requested recipe that I have from Pampered Chef that is pretty easy and pretty terrific!  So try it out sometime:

Chicken & Broccoli Ring
2 cups chopped cooked chicken
1 1/2 cups chopped broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup light mayo
1 tsp dried dill
1/4 tsp salt
1 pressed garlic clove
1 egg white lightly beaten
2 (8oz) packages refrigerated cresecent rolls.

Preheat oven to 375.  Unroll the crescent rolls and divide into 16 triangles.  Arrange the triangles in a circle on a pizza stone, overlapping them on the wide side and the points should be off of the stone facing out.  There should be about a 5 inch opening on the middle of the stone. 

Combine all other ingredients except egg ina bowl and mix well.  Scoop this filling on the wide end of the ring in a circle, distributing it evenly.  Now take the points of each triangle and bring them up over the filling and tuck them under the dough in the center forming a ring.

Brush the ring with egg white and bake for about 30 minutes or untill golden brown.  Enjoy!

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