This morning I was having a conversation with a friend who lives in Ontario and she got me thinking about our Cut n Seal. For a variety of reasons, the name really struck me this morning because it reminded me that there are things we need to cut out of our lives as they cut away at the foundation of our spiritual relationship and things that we need to seal in as they are important of us to hold within us and will bring us through the challenging moments in our lives. So today I want to focus on five cuts and five seals and then I will share five of my favorite recipes from the website and five that you can’t find on the site. 5 – 4 – 3 – 2 – 1 . Let’s go.
I have been thinking about five things, which can cut away at our lives and our spiritual foundation.
Too much on your plate
I know this is true for me and I am constantly working on keeping room in my life for the Ultimate Consciousness aka God to use me. It seems like good people are always busy. I constantly have to look at my schedule and see what I can cut off or cut out so I have more time to focus on my relationship with the Divine. When I don’t then I can feel the impact on my life emotionally, mentally, physically, and spiritually. Sometimes I need a Cut n Seal on my calendar to cut things out and off.
one of the other things which I am constantly cutting out of my life are people and things which are energy zappers. Energy zappers, for me, are those people and things which do not have a reciprocal flow of energy. I have had to cut back my time with people who are negative and/or abusive. Projects and people who want me to give, however, do not want to give back, have also had to go. They are always welcome back if there is a greater reciprocity in our relationship, but anything that is not helping me grow and evolve in my journey gets cut off.
i have to practice cutting off my own thought patterns sometimes which discourage me from trying something new. Sometimes life can cause one to feel discouraged, if one is not sealing in the faith which reminds you about how you will make it through this challenge. There is always going to be a challenge in life, it is about how you move through it. So anything or anyone who discourages you, needs to be trimmed off or cut away.
Sometimes having too much of something can cause us to shift the focus of our faith a relationship with our Higher Power, whoever you call on, to a relationship with our material possessions. When we are going through challenging times we can be discouraged, but when we are going through times of abundance, we sometimes forget how blessed we are and forget to give thanks for what we have and the gifts we have been given in the first place
Honestly, one thing we need to cut out is all the negative self talk that we do in our own minds. How many times a day do we put ourselves down, discourage ourselves, tell ourselves we cannot do something? How many lies from others have we internalized as truth. Don Miguel Ruiz calls these parasites in his book The Four Agreements. These parasites, whether they have already been internalized or are presented to us by others or by the world, need to be cut off.
So what needs to be sealed in? Easy.
Seal in time everyday that is for us to spend with our Higher Power.
Seal in time with those who energize us and with whom there is reciprocity in the relationship
Seal in people who affirm and encourager you.
Seal in the memory of where your blessings and gifts come from
Seal in positive words which remind you how amazing you are
Here are my five favorite recipes from the Pampered Chef website
Here are five you will not find on the website
1. Easy Spinach Tarts
1 pkg. (10 oz) frozen creamed spinach, thawed
Soft white or wheat bread
1/4 cup butter or margarine, melted
Preheat oven to 350F. Use one slice of soft wheat or white bread for each tart. Place about 1 tsp of filling in center of each bread slice. Fold bread over in center. Use 3-inch cut-n-seal to seal and cut bread. Brush top lightly with melted butter or margarine. Bake for 12 minutes or until lightly browned. Serve immediately.
Ham ‘n Swiss:
Spread center of bread with Dijon mustard. Add finely chopped ham and finely grated swiss cheese.
Spread center of bread with pizza sauce. Add finely chopped pepperoni and finely grated mozzerella cheese. Sprinkle with oregano.
Spread center of bread with deviled ham. Add finely grated swiss cheese. Sprinkle with dried parsley. (note: a 4 1/2 oz can of deviled ham is enoughfor about 22 tarts.)
2. Cheese-Filled French Toast
From The Pampered Chef Favorites
4 oz cream cheese, softened
2-3 TBSP canned pastry filling (almond, apricot, raspberry, etc.)
1/3 cup milk
1/2 tsp vanilla
24 slices fresh, soft bread
Preheat oven to 400F. Blend cream cheese with filling until smooth. Set aside. Beat eggs. Blend in milk and vanilla. Set aside. Spread filling mixture in small circle on each of 12 slices of bread. Top each slice with another slice of bread. Cut and seal using 3-inch Cut – N – Seal. Dip filled bread in egg mixture. Place dipped pieces on baking stone and bake for 5 minutes. Turn pieces and continue baking for 5 additional minutes or until golden brown. Serve warm, dusted with powdered sugar.
Yield: 12 pieces
3. Honey Nut Apple Tarts
1 medium apple, chopped
1/4 cup walnuts, chopped
1/4 cup seedless raisins
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp lemon zest
2 TBSP honey
Melted butter or margarine
Soft white or wheat bread
Preheat oven to 375. Peel, core and slice apples. Chop apple and walnuts. Combine chopped ingredients with raisins, spices, lemon zest, and honey in batter bowl.
Place a scant tsp. of apple mixture in the center of bread. Gently fold bread in half, covering the mixture. Use 3″ cut n seal to cut and seal crescent shaped tarts. Brush tarts with melted butter. Sprinkle with cinnamon sugar mixture. Bake on 15″ baking stone for 10-12 minutes or until golden brown.
Yield: 25 tarts
4. Breakfast Biscuits
2 cups flour
1-Tbs. baking powder
1/3-cup butter or margarine, chilled
Cooked crumbled sausage and grated sharp Cheddar cheese
Chopped canned peaches and red raspberry preserves
Ricotta or soft cream cheese mixed with orange marmalade.
Preheat oven to 450 degrees. Mix together flour, sugar, salt and baking powder. Cut in butter with Pastry Blender until mix is size of small peas. Add milk all at once. Stir until dough sticks together.
(Food processor may be used. Use frozen butter cut into pieces) With floured hands, knead dough a little on lightly floured pastry cloth or board. Roll out half of dough to about 1/4″ thick. Place about a scant tsp. of filling on dough near the edge. Fold dough over filling. Cut and seal into crescent with 3″ Cut `n Seal. Cut a slash or two in the top. Place on Baking Stone. Repeat using remainder of dough.
Breakfast Biscuits may be frozen. Defrost and warm in the oven (wrapped in foil) before serving.
You may sub. Refrigerated biscuits for the homemade biscuit dough.
Use 2 pkg. (10 oz) refrigerated. Buttermilk biscuits. Separate biscuits, flatten with palm of hand. Fill and seal. Bake at 350 degrees for 10 minutes.
5. Bananas Foster Filled French Toast
2 Tbs. Butter or margarine
1/4 cup dark brown. sugar, packed
1/4 tsp. cinnamon
1 banana, peeled and chopped finely
1/8 tsp. rum extract
Melt butter in 1 1/2-qt. saucepan. Add brown sugar and cinnamon. Cook over medium heat until bubbly. Stir in bananas and rum; remove from heat.
1/4-cup milk or water
1/4-tsp. vanilla extract
pinch of salt
1 loaf fresh, soft bread
Butter or margarine for frying
Beat egg, liquid, vanilla and salt with 10″ Whisk. Set aside. Place a scant tsp. of filling in center of a slice of bread. Cover with another slice. Cut `n Seal the 2 layers of bread with 3″ Cut `n Seal. (Use the remaining bread crusts for breadcrumbs, or bread pudding). Dip filled bread in egg mixture. Lightly sauté on both sides in melted butter. Serve warm, dusted with powdered sugar.
10 to 12 pieces
You can order your Cut n Seal at http://pamperedchef.biz/sharonjacobson