Today is the first in a series of delicious recipes from our family here at Langevin! Our first batch was submitted by our lovely colleagues in Accounting and Human Resources. We hope you enjoy these tried, tested, and true favorites, and wish you and yours a very happy holiday season. To make meal planning a breeze, we’ll be releasing a full menu on December 21! Our mouths are watering already!
But wait! There’s more! You didn’t think we’d steer away from training completely, did you?! One of the training takeaways from this blog series is: successful learning is a lot like a recipe. When you prepare a generous layer of structure (preparation, presentation, practice, performance), add a well-seasoned learning process (acquire, store, retrieve), and mix it all together until skill develops, voilà! You return to work with success!
Smoked Salmon Spread
2 x 8 oz packages cream cheese
12 oz fresh smoked salmon
3 dashes Worcestershire sauce
3 drops hot sauce
1 tsp chopped fresh dill
2 tsp chopped green onion
1 tsp chopped capers (optional)
In a medium bowl stir cream cheese until soft and smooth.
Then mix/fold in rest of ingredients.
Serve with unflavored crackers or crostini.
from Patricia M.
2 cans Pillsbury refrigerated crescent rolls
1 package cream cheese
½ cup sour cream
2 tsp dried dill weed
2 tsp garlic powder
Unroll both cans of dough and spread on a parchment covered cookie sheet.
Cook at 300-350° (depending on oven) for about 10 minutes; let cool completely.
Cut up all veggies into small bite size pieces.
Mix cream cheese, sour cream, dill weed, and garlic.
Once dough is cooled, spread cheese mixture, then sprinkle with veggies.
Let set in refrigerator approximately 30 minutes.
from Kerry M.
Chili Cheese Log
3 cups grated cheddar cheese
4 oz cream cheese, softened
3⁄4 tsp Worcestershire sauce
1⁄2 tsp garlic salt
1⁄4 tsp pepper
Put everything except the chili powder into a mixing bowl and beat until soft and smooth.
Roll into two rolls, making the diameter of each roll a bit smaller than a round cracker.
Sprinkle wax paper liberally with chili powder, roll each log to coat well.
Wrap in wax paper and refrigerate for 3 or 4 days for best flavor.
Serve with a cheese knife and assorted crackers. Freezes well.
from Sherry S.
Raspberry Walnut Baked Brie
1 sheet frozen puff pastry, thawed
1 (8 oz) round brie cheese
1/3 cup seedless raspberry jam
2 tbsp chopped walnuts
Preheat oven to 350°F (175°C).
Line a baking sheet with aluminum foil and lightly grease with cooking spray.
Lay the puff pastry onto the prepared baking sheet.
Center the brie wheel onto the pastry.
Spread the jam evenly over the top of the brie.
Sprinkle the walnuts over the jam.
Fold the puff pastry over the top of the brie, sealing all openings.
Bake in preheated oven until the pastry is golden brown, about 20 minutes. Serve.
from Jenny M.
12 whole fresh mushrooms
1 tbsp vegetable oil
1 tbsp minced garlic
1 (8 oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
Preheat oven to 350°F (175°C). Spray a baking sheet with cooking spray.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
from Erin S.
(courtesy of Angie Gorkoff on allrecipes.com)