thanks!

i wanted to thank everyone who attended the {so sweet} valentine altered book class!

i hope you all enjoyed it and will work on finishing your book up in time to display for the holiday. i’ve left the sample book at stamp antonio so those who attended the class can work on completing their books using it.

i’ve also added a private page here on the blog with larger size photos to make finishing easier as well. if you gave me your e-mail addy in class, i have just e-mailed you a link to the photos.

i was very flattered that the munchies served got as good a review as the book! i’m so glad everyone enjoyed them. i thought i’d go ahead and share the 2 recipes that seemed to be the most popular…

fresh strawberry glaze {served over lemon cake}

• 8 ounce cream cheese – softened
• 1 box {16 oz} powdered sugar
• 2-3 T heavy cream
• quart of fresh strawberries quartered

put the cream cheese in a food processor or mixer; cream til smooth. slowly add powdered sugar and 1T of the cream and mix til blended. add strawberries and mix well. add additional cream as needed to reach desired consistency.

spicy ham salad

• 3 – 1/2 pound slices (1  1/2 pounds total) of danish deli ham – cubed
• 1 poblano pepper – roasted, skinned, seeded and chopped*
• 1/2 sweet onion – sliced thin and carmelized*
• 1/2 to 3/4 C mayo
• olive oil*
• butter*
• kosher salt*

place all ingredients , starting with 1/2 C mayo, in a food processor and pulse until blended. add more mayo if needed to reach desired consistency. ham salad should have some texture, so don’t process until smooth.

* to prepare poblano: sprinkle foil lined pan with 1-2 T of olive oil, roll poblano in oil to coat. place under broiler, turning every 1-2 minutes until skin is blistered. place poblano in a paper bag to steam and cool for about 15 minutes. remove skin, then cut open to remove seeds. cut pepper in to large pieces.

* to prepare onion: place 2 T of butter in a pan over medium heat until melted. add sliced onions, lightly salt and turn onions to coat. cook over low-med heat, turning frequently until golden brown and carmelized.

thanks again for all the positive feedback about the class — and the food!

i’ll be posting pics from the class in the next day or two.

i appreciate your interest!