StephsKitchen
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pampchefrhondab said:Hey Stephanie,
I am going through the same funk as you right now! I am not really into my business right now. I don't want to quit though. Luckily I've been getting enough business to stay active.
I've been busy painting my entire house inside - a goal I have had for a couple of years!! My daughter is graduating from high school this year so I've been focusing on that as well! We will be having the party here, so it's given me the push to get my house organized!
I've needed this break and plan to get focused again after summer! Luckily I've been getting enough business to stay active!
I agree w/the others, you have to know your why. Mine will be earning money for my daughter's college tuition! Luckily she is staying home. I really want to help her not be in debt when she gets out of school!
Good Luck!
This is pictured on the front of a S/S SBRC from a few years back.quiverfull7 said:Would you be so kind as to post the Cool Lime Napoleans? I would love to have that for a show next week! Thanks in advance!
StephsKitchen said:I haven't wanted to get on the phone, I just didn't want to hear NO.
Stephanie:chef:
StephsKitchen said:It is funny that you are painting your house, because we have been doing the same thing! I am actually a Director, for the past 3 1/2 years now. It is no fun to get into the funk! I went to a Director friends meeting last night and I feel so much better now. I got refocussed! I made tons of calls earlier... I don't have anything in stone for any of them, but that's not getting me down. I had to stop calling folks because my phone was dying on me. I just had to change the way I was thinking, and not allow negativity to take me out of business. It is almost my 6th anniversary after all this month. Thank you all for responding, and your thoughts and help. I will keep on chugging along! Thanks a bunch!
Stephanie
Thanks for reminding me of this recipe! I used to do these all the time when I first started with PC. I never layered them though - they are just as pretty as one layer, and much easier to eat.JAE said:This is pictured on the front of a S/S SBRC from a few years back.
Cool Lime Napoleons
8 oz refrigerated crescent rolls
3 kiwi sliced (8 slices per kiwi)
11 oz mandarin oranges
2 large limes (probably one is fine)
8 oz cool whip (I use lite)
1/2 cup powdered sugar
1/4 cup finely chopped almonds to sprinkle (roasted almonds are tastier)
powdered sugar to sprinkle
Preheat oven to 375 degrees. Lighly sprinkle bar pan with flour. Unroll crescent dough across length of pan, pinch seams to seal. Lightly sprinkle dough with flour. Roll dough out to cover bottom of pan. Prick dough with a fork. Bake 12-15 minutes or until light golden brown. Remove from oven; cool 10 minutes on cooling rack. Carfully remove pastry from pan to coolin rack; cool completely. Place crescent pastry on large cutting surface and cut it into 24 squares with a pizza cutter (6 rows by 4 rows).
Zest lime and place 1 teaspoon of zest into the cool whip. Juice the lime for 2 tablespoons of juice, and pour it into cool whip. Add 1/2 cup powdered sugar to the cool whip. Mix until smooth. Place the cool whip mixture into the Easy Accent Decorator and fill it completely. Place one kiwi slice and one mandarin slice on each pastry square. Pipe a 1 1/2 inch rosette onto center of each pastry square, refilling decorator as needed. Sprinkle chopped almonds over rosettes. Lightly sprinkle with powdered sugar.
OPTIONAL: Place one pastry on top of another pressing down lightly. Repeat with remaining pastry squares. This looks pretty, but it's very messy.
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