Posted by: Debra LaValley | December 21, 2011

December 21, 2011

Happy Holidays!

Winter officially starts at approximately 12:30 a.m. EST (12/22) with the winter solstice. Today is the day when the daylight hours are the shortest and the longest night. It is a turning point though, and the days will start lengthening little by little! We didn’t have much in terms of light today. It was a gloomy drizzly day (with some freezing rain). When I left for work this morning, it looked like 3:30 in the afternoon! It is a day for comfort food and luckily there has been plenty of comfort food around since Christmas is almost upon us. There has been so much food and desserts around at work – we all will be in need plenty of dieting and exercising after the holidays. Tomorrow, is a pot luck day in our “wing” at work. There will be so much yummy goodies for us to graze on all day long! Luckily, I am in a meeting all morning – so that should help me stay away from the goodies for a while. I love how everyone is in the sharing and giving spirit this time of year (as long as you stay away from the malls and other stores where folks in last-minute shopping frenzies can be a bit rude). I will NOT be stepping into another department store or the mall until well after the holidays!

Tonight, I have to wrap presents. I do not like wrapping presents at all. Maybe, I hate it because I never seem to be able to do a good job. I hate wrapping about as much as Molly liked wearing the Santa Hat. However, I am watching The Santa Clause and sipping a glass of Pinot Noir – so wrapping will not seem so bad. I may even manage humming a Christmas carol or two.

Have a great evening everyone!

Here is a recipe a friend at work gave me that I think you may enjoy. I would have to use fake chicken since I am a vegetarian – but it sounds good.

Buffalo Chicken Dip

8 oz. pkg cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup Frank’s Red Hot Original Sauce
2 cups shredded cheddar cheese
2 cans (12.5 oz. each) white chunk chicken, drained

Preheat oven to 350
Mix cream cheese, ranch dressing, and hot sauce in a large bowl. Stir in chicken, then stir in 1 cup shredded cheese. Spoon into an 8×8 glass or metal dish/pan. Bake for 20 minutes or until heated through, then stir. Spread dip with remaining cup of shredded cheese, bake about 5-10 minutes more until the cheese melts.

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