I Need New Things: April 2015

Thursday, 30 April 2015

Packing our Bags!

Halong Bay, Vietnam.

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Valle Verzasca, Switzerland

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Maldives, Island Life

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Valle Verzasca, Switzerland

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Sardinia, Italy

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Wow Beautiful Garden Ideas!

HOW TO PROPAGATE SUCCULENTS FROM LEAVES

Instructions

129 cukes per plant- not bad- gotta try it myself!

Instructions

How to propagate rosemary and lavender; also works for basil

Instructions

What is a Rocket Stove? Why Do I Need One? One of THE most practical things you can own or know how to build.

Instructions

Colorful-garden-fence - A great way to make a small 'growing area' look more bright and cheerful - even when it's at the stage where it's just mud and a few shoots!

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Monday, 27 April 2015

Garden With Love!

5 Steps To Successful Indoor Fruit Trees

Instructions

Make a flower pot candle holder with two terracotta pots, some pebbles, annuals, and a pillar candle.

Instructions

Great use for a broken container..

Instructions

How to grow foxgloves

Instructions

Rose-shaped succulent called Greenovia dodrentalis

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Sunday, 26 April 2015

Gardening Everyday!

This is why I must drink wine - to get the corks! Love these garden markers.

Instructions

How to build a hammock stand. Must have with clematis or morning glory climbing all over it.

Instructions

Free Standing Pallet Herb Garden Tutorial

Instructions

Pallet garden path

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Never wet outdoor curtains

Instructions

Thursday, 23 April 2015

Places to go!

Spring in Central Park ~ New York City

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Santorini street, Greece

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Bagan, Myanmar.

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Venice

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Italy - Amalfi coast

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Wednesday, 22 April 2015

Garden Ideas!

Everything you need to know about raised beds.

Instructions

Amazing Garden Pond

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How to edge flowerbeds like a pro!

Instructions

Using a toy truck, found at a yard sale, as a planter. There's no end to what you can plant in!

Instructions

How to Start Your Own Medicinal Herb Garden

Instructions

Sunday, 19 April 2015

Travel Pinspirations

Valle Verzasca, Switzerland

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Amazing View of Korcula old town. Dubrovnik archipelago - Elaphites islands

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Calle del Hospitalillo Trujillo, Cáceres Spain

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Glass Beach, MacKerricher State Park, near Fort Bragg, California

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Pisa, place of miracles: The leaning tower. Tuscany, Italy

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Friday, 17 April 2015

Growing Tips!

A growing Potato Barrel will yield a ton of potatoes

Instructions

Gardening Guide for vegetable Container Gardening -this post has everything you need to know!

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Succulents in an old floor lamp

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How to Plant Bulbs in a Container - planting in fall and leaving outside during winter will bring forth better blooms because of the exposure to winter cold!

Instructions

How to Mix Soil for a Vegetable Container Garden

Instructions

Tuesday, 7 April 2015

Fajita Quesadillas

Ingredients

2 Tablespoons canola oil
½ red bell pepper, seeded and diced
½ green bell pepper, seeded and diced
½ white onion, sliced
1½ tablespoons Old El Paso fajita seasoning mix
2 tablespoons butter
8 burrito sized flour tortillas
2 cups shredded Mexican cheese
toppings: sour cream, guacamole, cilantro, tomatoes

Instructions

Heat oil in a large skillet. Add the bell peppers, onions, and fajita seasoning mix. Cook for 4-5 minutes or until vegetables are tender. Remove vegetables from the pan and set aside.
Melt the butter in a large skillet. Place one tortilla in the pan and add ¼ of the vegetable mixture and sprinkle on ½ cup of cheese. Top with another tortilla.
Cook quesadillas 5-6 minutes per side or until tortillas are golden brown and the cheese has melted. Repeat with remaining tortillas, adding more butter if necessary.
Cut each quesadilla into 4 slices and top with desired toppings.

Source

Easy Chicken Cordon Bleu

Ingredients

For the Cordon Bleu:

3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

Instructions

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.
Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.
Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.
Serve each chicken cordon bleu portion with warm sauce.

Source

Boston Cream Pie

Ingredients

For the cake:

1 yellow cake mix (and ingredients called for on the package)
Filling:
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding
1 1/2 cups Cool Whip or homemade whipped cream

Chocolate Glaze: (If you want a thicker layer you could double this)

1 (1 ounce) square unsweetened baking chocolate, coarsely chopped
1 tablespoon butter
3/4 cup powdered sugar
2 tablespoons milk

Instructions:

For full instructions please visit: Source

Sunday, 5 April 2015

JALAPENO & CHEDDAR CORNBREAD MUFFINS

Ingredients:

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons honey
2 large eggs
1 jalapeno, seeded and diced, plus more for topping
1/2 cup grated Parmesan, plus more for topping
1/2 cup shredded cheddar, plus more for topping

Instructions:

1) Preheat oven to 400 degrees F. Line a muffin tin with paper liners; set aside.
2) In a large bowl, combine flour, cornmeal, baking powder, sprinkle a dash of salt and pepper.
3) In a large glass measuring cup or another bowl, whisk together butter, buttermilk, honey and eggs.
4) Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
5) Add in jalapeno, Parmesan & cheddar and gently toss to combine.
6) Scoop batter evenly into the muffin tray.
7) Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.
8) Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
9) Remove from oven and cool on a wire rack.

Source

Easy 30-minute Cinnamon Roll Skillet Cake

INGREDIENTS

Cinnamon Roll Cake

2 packages Buttermilk Biscuits (Depending on your size skillet, you may have some leftover)
1/4 cup butter, melted
3/4 cup white sugar
1 tsp. cinnamon

Frosting

1 and 1/2 cups powdered sugar
1/4 cup butter, softened
1/2 - 1 tsp. vanilla extract, depending on taste preference
2-3 tbsp. milk or heavy cream

INSTRUCTIONS

Preheat the oven to 350 degrees F. If you don't have a pre-seasoned skillet, rub about 1 teaspoon of vegetable oil on the bottom of the skillet and set aside.
(I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
Remove the biscuits from the packages.
Using a rolling pin, roll each of the biscuits very flat and thin.
Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides. Shake off the excess.
Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
Bake for 18-20 minutes.
Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Slowly add in the milk or heavy cream until desired consistency is reached.
Remove the cake and let cool for about 5-7 minutes before frosting.
Pipe the frosting over the cake and cut into slices to serve.

NOTES

You can easily pipe the frosting using a resealable bag and cutting off the tip of the bag and then squeezing the frosting through the hole in the bag. Alternatively you could just spread the frosting on with a knife.

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