Sunday, October 27, 2007 - Feast of Saint Frumentius of Ethiopia
Dearest Queen Jamie,
I beg your forgiveness for the disrespect I showed you by not keeping up with my blog. Please don't cut off my head.
Your humble subject,
BethAlice
Saturday, October 27, 2007
Wednesday, October 03, 2007
Cream cheese crescent rolls
Cream cheese crescent rolls
One can of crescent rolls
A small portion of the Cream Cheese Feta Garlic Dill Dip
Place crescent rolls flat on a cookie tray, in the shape of a rectangle. Press the seams together, and flatten out the dough a bit. Spread the dip over the entire top. {You will not use much of the dip. You want the layer of dip to be about 1/8” thick, give or take. More if you really like cream cheese, but not so much it will not bake well.} Roll up the dough, starting on the longest side, and working towards the other long side {as if you were making cinnamon rolls}. Bake at 350 degrees, for about 12-20 minutes, until the crust is golden brown. {My oven temperature varies, so I could not be more accurate on the time}. Let it cool a bit. Slice & serve.
Another option is to slice it before baking. Set the spirals on their sides, then bake {this will shorten your baking time a bit.}
One can of crescent rolls
A small portion of the Cream Cheese Feta Garlic Dill Dip
Place crescent rolls flat on a cookie tray, in the shape of a rectangle. Press the seams together, and flatten out the dough a bit. Spread the dip over the entire top. {You will not use much of the dip. You want the layer of dip to be about 1/8” thick, give or take. More if you really like cream cheese, but not so much it will not bake well.} Roll up the dough, starting on the longest side, and working towards the other long side {as if you were making cinnamon rolls}. Bake at 350 degrees, for about 12-20 minutes, until the crust is golden brown. {My oven temperature varies, so I could not be more accurate on the time}. Let it cool a bit. Slice & serve.
Another option is to slice it before baking. Set the spirals on their sides, then bake {this will shorten your baking time a bit.}
Cream Cheese Feta Garlic Dill Dip
Wednesday, October 3, 2007 - Feast of Saint Theodore Guerin
This recipe is from a dear friend.
Cream Cheese Feta Garlic Dill Dip
16 oz cream cheese—I used the light
16 oz sour cream—I used the light
5 oz container crumbled feta cheese
3-5 cloves garlic—pressed and chopped
2 t dried dillMix all together.
Goes well with Melba rounds, bagel chips, and other crackers.
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