Fall in Love with Origami Owl & Me
October 2013
New Fall Favorites!
In this month's newsletter: a great way to be reminded to check for breast cancer every month (you don't want to miss this), The Big Thank You - Handwritten letters for our troops for Thanksgiving, fall recipes, and fall fashion!
Please share this with anyone that you know who might be interested. I would love to hear any feedback.
Well Owl Be
Email me at arogers210@gmail.com. You can also order any time at WellOwlBe.orgiamiowl.com.
New Chains!
The toggles are 16" and the box chain is 30".
The layered chain looks great by itself or paired with any of the pieces from Origami Owl.
Love this look!
Window Plates!
Shhh! It's a secret!
October News!
New Hostess Exclusives!
Breast Cancer Awareness Month
http://www.youtube.com/watch?v=VsyE2rCW71o
Get a FREE breast cancer pink ribbon charm when you order a medium or large locket for the month of October. Just email me to redeem this offer!
The Big Thank You - Hand written letters for our troops for Thanksgiving
Fashionista At Heart!
Save the Hooters
Break out the sweaters, at least for the morning!
Color Me Red!
Let's Eat!
Halloween Bark
Ingredients
1 lb. semisweet chocolate chips (about 2-2/3 c.)
1 ½ c. pretzel pieces
1 c. chopped Snickers bars
1 c. Reese's Peanut Butter Cup Minis
3 oz. white chocolate almond bark
1 c. Reese's Pieces or M&Ms (The M&M White Chocolate Candy Corn flavor has great Halloween colors)
Directions
- Line a 15x11-inch rimmed cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Using a double boiler, melt chocolate chips.
- Spread melted chocolate in the bottom of the prepared cookie sheet.
- Sprinkle pretzels, Snickers, and Reese's Peanut Butter Cup Minis over the chocolate
- Melt white chocolate almond bark using a double boiler.
- Drizzle melted white chocolate over the candy and pretzels.
- Sprinkle Reese's Pieces or M&Ms over white chocolate.
- Refrigerate for 30-60 minutes, or until set.
- Break into irregular pieces, and enjoy!
Mini-Pumpkin Pie Croissants
Love these!
Ingredients
- 2 tubes of refrigerated crescent rolls.
- Pumpkin Pie Filling
- 1/2 block of cream cheese
- 1 cup of canned pumpkin (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- 3 - 4 tablespoons sugar (granulated or powdered)
Mini Pumpkin Pie Croissants Instructions
These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:
Beat cream cheese and canned pumpkin together until fluffy and creamy.
You do want to stuff them a little full and they are messy to roll up. Now here is the fun part! Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375 degrees for 15-18 minutes. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because!
Stuffed Chicken
Serves 4
Preparation time: 15 minutes
Cooking time: 40 minutes
- 1 lb boneless, skinless chicken breasts
- 4 oz pepper jack cheese, shredded (you can use up to 6 oz)
- 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe
- 1 tbsp breadcrumbs (I use Italian style)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lots of toothpicks
Directions:
Preheat oven to 350 degrees.
Flatten the chicken to 1/4-inch thickness. Season the chicken with salt and pepper.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Make sure you get underneath, too. Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.
What do you think?
To unsubscribe please email me!
Email: arogers210@gmail.com
Website: WellOwlBe.orgiamiowl.com
Phone: 678-779-3149
Facebook: facebook.com/o2byAshley