Instant February Calendar

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http://www.thewallstreetexperience.com/?gclid=CLWns5u3mbUCFQ-f4AodD1kA_g

Instant January Calendar

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http://www.citypass.com/new-york/statue-liberty

Instant December Calendar

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Make Grilled Eggplant!!!!! and.....
 
Ingredients:
1 large eggplant, cut in uniform slices 3/4 inch thick
olive oil, for brushing on eggplant
2 T chopped fresh mint
2 T chopped fresh cilantro
(You could use all mint or all cilantro if that's what you have. I also think this would taste great with a mixture of basil and oregano.)
1/4 cup crumbled feta

Vinaigrette Ingredients:
1/2 tsp. garlic puree or finely minced garlic
1/4 tsp. salt
1 1/2 T fresh lemon juice
1 T shallots or red onion, finely minced
1/2 tsp. ground cumin (freshly toasted and ground cumin seeds are best, but ground cumin will work)
Pinch cayenne pepper and 1/2 tsp. spike seasoning
3 T extra-virgin olive oil

Instructions:
Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 2-3 seconds at that heat.)

Put garlic, salt, lemon juice, and shallots or red onion into food processor fitted with steel blade, Pulse until all ingredients are well combined, then let sit for 10 minutes. (This could also be done in a blender.) After ten minutes, put mixture in small bowl, stir in ground cumin, Aleppo or Cayenne pepper, and Spike Seasoning if using, then whisk in olive oil.

Brush eggplant with olive oil on both sides. For criss-cross grill marks, grill 4-5 minutes on first side, then rotate and cook 3-4 minutes more. Turn and cook about 7-8 minutes more on second side. I cooked my eggplant pieces just under 15 minutes total cooking time. Actual cooking time will depend on how hot your grill is and the temperature and thickness of the eggplant. Watch it carefully the last five minutes of cooking time and rotate pieces so they are evenly browned.

To serve, arrange grilled eggplant slices on serving platter, drizzle vinaigrette over, then top with crumbled feta and herbs.

Instant November Calendar

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Make French Onion Soup

Ingredients:

5 lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour (such as Wondra) or 3/4 cup instant flour (such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)

 

 Directions:

1.  Peel onions and slice 1/8 inch thick, preferably in a food processor.
2.  Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2   hours, stirring occasionally.
3.  (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
4.  Pour in 6 cans broth and wine. Increase heat and bring to a boil.
5.  Dissolve flour in remaining 1 can broth.
6.  Stir into boiling soup.
7.  Reduce heat and simmer slowly for 2 hours.
8. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
9. If desired, pour into ovenproof crocks or bowls.
10. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
11. Leftover soup can be frozen.

To be honest, this onion design is my favorite! 

Instant October Calendar

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Crispy Baked Radish Chips (Low Fat/Low Carb)

• 10 -15 large Radishes

Directions:

1. Preheat oven to 375 degrees.

2. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.

3. Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (if using other seasonings, now is the time to add them).

4. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.

* The cat design for Timeless Treasures. The cats hold Red umbrella.

It goes my Eiffel Tower and L'amore la de vie.

Happy Halloween, Happy Quilt market! Oct 27 to 29.

Instant September Calendar

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Roasted Asparagus 

 

1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice

Directions 

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Instant August Calendar

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Watermelon Pops 

Ingredients

• 1 cup  sugar, divided
• 1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin
• 2 cups  boiling water, divided  Ice cubes
• 1 cup  cold water, divided
• 1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin
• 3 Tbsp.  miniature semi-sweet chocolate chips
• 1/2 pkg.  (4 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups  thawed COOL WHIP Whipped Topping

Directions

1. MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.  
2. MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup. 
3. BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in cool whip; spread over gelatin in cups. 
4. POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving. 

Note 
Look for wooden pop sticks in craft or hobby stores. If you don't have pop sticks, you can use plastic spoons for handles instead.
How to Easily Remove Frozen Pops from Cups
Dip cups in warm water for 15 sec. Peel off cups.(Do not twist or pull pop sticks.)

Instant July Calendar

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 Buttermilk Cornbread

 Ingredients

• 1/2 cup butter
  
• 2/3 cup white sugar
  
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
  
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

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Strawberry Shake

• 4 cups strawberries, hulled
• 2 cups ice cubes
• 2 cups milk
• 4 cups strawberry ice cream
• 2 teaspoons white sugar

In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth

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Guacamole

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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Bloody Mary

1 1/2 ounces Vodka
3 ounces Tomato Juice
1 lemon, juice of 1/2 teaspoon Worcestershire sauce -->
3 drops Tabasco sauce
Pepper
Salt 1/4 teaspoon celery salt
1/2 tablespoon prepared horseradish (optional)

Lime wedges(optional) or Lemon wedge (optional) or Celery(optional) or Green Onion (optional) or pickled green bean , to garnish (optional)

Directions

1. Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
2. Add ice to glass.
3. Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
4. Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

Instant March Calendar

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Peach Cobbler

Cobbler filling:

• 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon flour

Cobbler crust:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons brown sugar
• 4 tablespoons unsalted butter, cut into small pieces
• 2/3 cup buttermilk
• 1 tablespoon brown sugar, for topping
• Whipped cream

Directions

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.
*Mach 3rd - Girl's day.

Instant February Calendar

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Blueberry pie

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Instant January Calendar

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Caramel Apple Jam

• 6 cups diced peeled apples (1/8 inch cubes)
• 1/2 cup water
• 1/2 teaspoon butter
• 1 (1.75 ounce) package powdered fruit pectin
• 3 cups sugar
• 2 cups packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. In a large kettle, combine the apples, water and butter. Cook and stir over low heat until apples are soft. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Instant December Calendar

Ginger Cookies

• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup chopped crystallized ginger
• 1 cup (packed) dark brown sugar
• 1/2 cup vegetable shortening, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses

Directions

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute.

Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Instant November Calendar

Turkey Meatloaf

• 2 tablespoons butter (or margarine)
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 1/4 lbs Ground Turkey
• 1/2 cup breadcrumbs
• 1 egg (or 1/4 cup egg substitute)
• 3/4 cup catsup
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Melt butter in a skillet.
2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.
3. Place mixture in a large bowl to cool for 5 minutes.
4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.
5. Press meatloaf into an 8x4-inch loaf pan.
6. Spread remaining catsup on top.
7. Bake in a 350 degree oven for 50-55 minutes.
8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

Instant October Calendar

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Pumpkin Pie

Filling

• 3/4 cup packed brown sugar
• 1 3/4 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 (12-ounce) can evaporated low-fat milk
• 2 large egg whites
• 1 large eg
• 1 (15-ounce) can unsweetened pumpkin

Crust

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray

Topping

• 1/4 cup whipping cream
• 1 tablespoon amaretto (almond-flavored liqueur)
• 2 teaspoons powdered sugar

Directions

1. Position oven rack to lowest position.
2. Preheat oven to 425°.
3. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
4. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
5. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
6. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Instant September Calendar

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Stuffed Mushrooms

• 12 large fresh mushrooms, stems removed
• 1 (6 ounce) package chicken flavored dry stuffing mix
• 1 (8 ounce) package cream cheese, softened
• 1/2 pound imitation crabmeat, flaked
• 2 cups butter
• 2 cloves garlic, peeled and minced
• salt and pepper to taste
• garlic powder to taste
• crushed red pepper to taste

Directions

1. Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
2. Prepare chicken flavored dry stuffing mix according to package directions.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
5. In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
6. Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.

Instant August Calendar

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Pineapple ice candy

• 4 cups pineapple juice
• ½ gallon water
• ¾ cup white sugar
• 1 tsp. Pineapple extract

Dissolve sugar in water thoroughly before adding all ingredients. Makes 30-40 ice candies.

Instant July Calendar

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My fabric "Fruit-A-La-Carte"
I'm going to make my dress apron (over the head) with this print.
Sewing Patterns is on Simplicity catalog.
The picture will post end of July.

Fruit cocktail

• 30-40 ml vodka (per person)
• 1 tbsp lime juice (if you enjoy your drinks a little more sour, like I do)
• 2 (or more) kinds of different-colored fruit (Example, strawberries and Orange, Apple and Pineapple, etc.) - the amount depends on how much you want to make
• ice

Directions

1. Blend the first type of fruit with half (if you use 2 kinds of fruit) or 1/3 (if you use 3 kinds) the ice, vodka and lime juice.
2. Pour into cocktail glass.
3. Blend the next type of fruit with another part of the vodka and ice.
4. Using a spoon, put the mixture on top of the cocktail glass, creating a layered effect.
5. Yes, it's going to seep through, that's the point :).
6. Repeat for every type of fruit used.
7. Decorate the glass with a piece of fruit and enjoy.