Ladies and Gentlemen!!!
Welcome to my new little corner of the blogoverse. I’m pleased, for the most part at my migration to WordPress, as I stated quickly in the previous post … I did lose some of my formatting (signature formatting? would that be like Sarah Jessica Parker’s now missing signature mole? Mole-gate … wasn’t that fun? I thought so.)
I’ll be utilizing Windows Live writer when I’m posting from the homefront, and then WordPress when I’m posting from the work-ubicle. We’ll see if I can’t start getting some more interesting stuff on my blog.
I’m not doing a full out bloggy today, but for all you foodies out there, I have a nom nom recipe that I’m planning on making for Christmas round at my mother’s place.
I’ll post more soon … I apparently have a VERY long Christmas wish list that I really should have gotten out to all of you sooner than this but HEY there’s still a week or so, and I’m not adverse to getting things late and in the mail!!!
So here’s the RECIPE!!! (essentially these are replacing my stuffed mushrooms)
Spinach-Cheese Swirls Recipe
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- 1/2 cup shredded Muenster cheese or Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 teaspoon garlic powder
- 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
- Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
- Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Yield: 20 servings.
Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.