Garden Ideas!

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Everything you need to know about raised beds.

Instructions

Amazing Garden Pond 

Source

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

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Travel Pinspirations

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Valle Verzasca, Switzerland

Source

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

Source

Calle del Hospitalillo Trujillo, Cáceres Spain 

Source

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

Source

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

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Growing Tips!

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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!

Source

Succulents in an old floor lamp  

Source

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

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Fajita Quesadillas

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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

1. 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.
2. 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.
3. 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.
4. Cut each quesadilla into 4 slices and top with desired toppings.

Source

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Easy Chicken Cordon Bleu

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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

1. 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.
2. 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.
3. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
4. 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.
5. 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.
6. Serve each chicken cordon bleu portion with warm sauce.

Source

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Boston Cream Pie

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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

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JALAPENO & CHEDDAR CORNBREAD MUFFINS

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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

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