my grandma would be so proud!
I have always been a voracious reader. If I am bored, I will pick up whatever is around and read it. When I was younger and we used to go hang out at my grandma’s house after school, I loved looking through her magazines: Ladies’ Home Journal, Good Housekeeping and Reader’s Digest.
In fact, I loved RD so much that my mom sent me a subscription to it when I was a freshman in college. I am pretty sure I was the only 18-year-old on SMU’s campus that looked forward to Reader’s Digest coming in the mail each month. I still love it.
So imagine my excitement when I got an email this morning from Reader’s Digest letting me know one of my recipes was featured on their Perfect Christmas Appetizers roundup. How fun!
Thanks for reading! xoxo
Boursin:
1 pound cream cheese, at room temperature
8 ounces whipped butter, at room temperature
1 tsp. garlic salt or Greek seasoning
½ tsp. dried parsley
½ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried dill
¼ tsp. black pepper
¼ tsp. dried thyme
Combine the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Check and season to taste.
3-4 green onions, sliced
To arrange:
Spread Boursin on platter about 3/4″ thick. Gently pour and arrange the seasoned crabmeat over the Boursin. Garnish with curled green onions and lemon halves. Serve with melba rounds.
Is there any wine left? 
Oh my drooling just reading it. Maybe I won’t thankyou later as I am eating it , but for now….thanks.. Love your blog. Xxclosetfairy
Awesome!
Katie you are so right. Your grandmother is smiling down on you for sure!!! Kudos to you cousin😘
Sent from my iPhone
>