Kiki’s Corner: What are your expectations for 2025?

(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)
Now that 2024 has flown away with the wind and long gone it is time to concentrate on the coming 2025 year and all it will bring.
Each of us have different expectations for the new year with many of our wishes succeeding and others with wishes that will fail but that does not mean the end of the world. We must keep the attitude we do with our children telling yourself not to give up but keep trying.
Nothing is impossible or beyond reach if we keep trying and advancing with a positive attitude.
Failing on one thing does not mean you will fail on other things so be determined and look at the bright side of everything.
Our attitude becomes very important on the beginning of any difficult task as to what the outcome will be. Just because we are getting older does not stop us from setting goals and trying to make dreams come true. Life is full of opportunities if you stop and think about it.
We all have different thoughts, wishes and goals with all of us wanting to better ourselves and succeed. Keep the saying “Where there’s a will there is a way”!
Three days ago we all celebrated the entrance of the New Year and therefore we have a new calendar of 365 days. Now is the time to start writing down our new goals and objectives for the year. Now is the time to start your resolutions but unfortunately many of them will fail to be achieved.
Keep in mind that the New Year is like a painting that has not been painted as of yet and our opportunity to improve our lives and make it better than the year before.
Live your beliefs and dreams and you will succeed in turning your life around if that consists of one of your hopes and wishes.
Keep in mind that life has daily surprises, some good, some bad, some catastrophic and in case things do not go the way you wish — “TRY AGAIN TOMORROW.”
Til next week.
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SPINACH SALAD WITH DATES
1/3 cup vegetable oil
1/4 cup cider or red wine vinegar
2 tablespoons sugar
1 1/2 teaspoons diced onion
1 teaspoon poppy seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
10 cups torn fresh spinach
3 cups torn iceberg lettuce
1/2 pound mushrooms, sliced
1 cup cottage cheese, drained
1 cup (4 ounces) shredded Swiss cheese
1 cup chopped dates
1/2 large red onion, sliced
2 hard cooked eggs, sliced
Combine the first seven ingredients in a blender, cover and process for 30 seconds. Pour into a jar with a tight-fitting lid. Chill 2-3 hours. In a large bowl toss remaining ingredients. Shake dressing. Pour over salad. Yields 14 servings.
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LOW-FAT CHEESECAKE
2 packages (8 ounces each) fat free cream cheese, softened
2/3 cup +3 tablespoons sugar, divided
1 1/2 teaspoons of vanilla extract, divided
Egg substitute equivalent to 3 eggs
1 cup (8 ounces) non-fat sour cream
1 cup reduced-sugar cherry pie filling
In a mixing bowl beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute, beat until smooth. Pour into a 9 inch pie plate that has been coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake, bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. Before serving top each serving with 2 tablespoons cherry pie filling.
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GELATIN FRUIT SALAD
1 cup unsweetened applesauce
1 package (6 ounces) sugar-free cherry gelatin
1 can (12 ounces) or 1 1/2 cups diet ginger ale
1 can (8 ounce) unsweetened crushed pineapple, undrained
Apple slices and fresh mint
In a saucepan, bring the applesauce to a boil. Remove from the heat, stir in gelatin until dissolved. Slowly add ginger ale and pineapple. Pour into a 2 quart serving bowl, chill until set. Garnish with apples and mint if desired.