Valentine's Day Subway Art & Coordinating Print: Part 3 of 3

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So here’s the third and final Valentine’s Day subway art option. I decided to go for more of a “classic” look with this one. Enjoy! J

 Download the prints below!




Here’s direction on how-to order this print from Costco:
***The Subway art is a 16x20 print, and the coordinating print is an 8x8 print.***
1.              Save the Subway Art to your computer. Then when you go to the            Costco website, click on PHOTO at the top and log in.
2.              Choose UPLOAD PHOTOS on the right sidebar. Choose the album          you want to upload it to or start a new album.
3.              Select your photo by clicking on the arrow in the box and find         where you saved the subway art and OPEN it.
4.              Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on         START UPLOAD.
5.              After that's loaded, select ORDER PRINTS on the right sidebar. Select            the one you want and ADD TO CART.
6.              Under PRINT OPTIONS, I always select LUSTRE, but that's up to you         Under PRINT ORDER, select the size you want. (make sure to delete          the 4x6 they already have selected. Then click CONTINUE.
7.              Choose your warehouse... and then on the PLACE ORDER screen,          click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY          PRINTS. Click CONTINUE.
8.              Make sure your order is correct and PLACE ORDER.



I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

FREE St. Patrick's Day Subway Art Printable

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It’s here and hot off the press! Enjoy the St. Patrick’s Day subway art I made for you. Please see below to download the file and for printing directions. J



Pin It



 


  Here’s direction on how-to order this print from Costco:

***The Subway art is a 16x20 print.***
1. Save the Subway Art to your computer. Then when you go to the Costco website, click on PHOTO at the top and log in.

2. Choose UPLOAD PHOTOS on the right sidebar. Choose the album you want to upload it to or start a new album.

3. Select your photo by clicking on the arrow in the box and find where you saved the subway art and OPEN it.

4. Under STEP 3 Select the FULL RESOLUTION UPLOAD. Then click on START UPLOAD.

5. After that's loaded, select ORDER PRINTS on the right sidebar. Select the one you want and ADD TO CART.

6. Under PRINT OPTIONS, I always select LUSTRE, but that's up to you Under PRINT ORDER, select the size you want. (Make sure to delete
the 4x6 they already have selected.) Then click CONTINUE.

7. Choose your warehouse... and then on the PLACE ORDER screen, click on the EDIT OPTIONS and select DO NOT AUTOCORRECT MY
PRINTS. Click CONTINUE.

8. Make sure your order is correct and PLACE ORDER.





I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

#2437 - Easy Jell-O Pie

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(by Shirley McNevich)
1 ready-made graham cracker pie crust (6oz. size)
2/3 cup boiling water
1 - 3oz. box any berry or fruit flavor Jell-O
1/2 cup cold water
ice cubes
1 - 8oz. Cool Whip (thawed)

In a bowl add Jell-O powder and boiling water--stir with a whisk until completely dissolved. In a measuring cup add the 1/2 cup cold water and add enough ice cubes to make 1 1/4 cups. Pour ice cube mixture into the Jell-O mixture--stir until Jell-O thickens slightly. Once thickened, remove any leftover ice cubes. Add Cool Whip to Jell-O mixture--stir with a whisk until smooth. Spoon the mixture into the graham cracker crust. Refrigerate overnight.

#2438 - Fresh Berry Cheesecake

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(by Shirley McNevich)
1 - 9" ready-made graham cracker crust
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1 tsp. vanilla
2 eggs
2 cups sliced assorted fresh berries

In a mixer add cream cheese, white sugar and eggs--beat. Add vanilla--beat. Pour batter into graham cracker crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool completely. Refrigerate until cold. Spread mixed berries over the top before serving.

#2440 - Condensed Milk Cheesecake

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(by Shirley McNevich)
1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
3 eggs
1/4 cup lemon juice
1 - 8oz. Breakstone's sour cream
1 - 21oz. can any flavor pie filling (chilled; optional)

In a bowl add graham cracker crumbs, white sugar and melted butter--stir until mixed. Press the mixture into the bottom of a 9" springform pan. In a mixer add cream cheese--beat. Add condensed milk--beat. Add eggs and lemon juice--beat well. Pour batter into the prepared crust. Bake at 300 degrees for 50-55 minutes or until center is almost set. Remove from oven, spread sour cream over the top, return to oven and bake 5 minutes longer. Cool completely. Optional--spread chilled pie filling over the top of the cheesecake.

Beet Greens with Sweet Onions and Feta Cheese

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We belong to a CSA (Community Supported Agriculture). If you aren't familiar with a CSA, you pay for a share (full or half) to a local farmer before the season starts. Then you get a share of whatever the farm produces. I think it is one of the greatest things we have ever done. For one, I love beets. Two, my boys eat a variety of vegetables that I probably would not buy at the store, because I had never had them, like kohlrabi for example.  Three, I love knowing WHERE and HOW our food was grown and WHEN it was picked, usually the morning of distribution day. 


Anyway, back to my love of beets. When we first got beets in the CSA box, I was a little nervous. Way back, when it was just me and Ray, we tried fresh beets from a store.  I roasted them and they had this taste that neither Ray nor I liked. Woodsy and gross. They were huge and who knows how long they had been there. Our farmers knew we were new to a CSA, so they gave us advice on how to prepare certain veggies and what we could use. When they told us we could eat the greens as well as the beet root, I was a little surprised. I had never heard of that. I was still leery of the beet itself, so I started looking for a recipe to use the greens.  Later, I will share a recipe for the beet itself that is SO good! Thus began our love of beets.


I've made this a number of times. Ray and I prefer it with chard or beet greens. You can also use kale, escarole, mustard greens or collards. C even liked it, although he wouldn't admit it. As always, I put a portion of everything on their plates, with the family rule that you at least try one bite of everything on your plate. C took one bite, then kept going back until it was gone. 


This recipe is quite easy to make. The hardest part is washing and stemming the greens. If you use young, tender greens you won't need to stem the greens. With beet greens, if the beets are big enough to pull from the ground, you need to stem the greens. To stem, hold the stem with one hand and using your pointer and thumb of the other hand, slide up the stem of the green. Once you do it, you'll see what I mean. You can do this part while caramelizing the onions. It is more chopping and sautéing than anything. 


You could serve this over short pasta, but we like it by itself, sometimes with a hunk of crusty bread to mop up the juices.






Beet Greens with Sweet Onions and Feta Cheese
Adapted from The Vegetable Dishes I Can't Live Without


2 tablespoons extra-virgin olive oil
3 cups sliced sweet onion, such a Vidalia, I used one large
3 larges bunches fresh beet greens, stemmed if necessary and coarsely chopped (~12 cups)
salt, to taste
feta cheese, crumbled, up to 1 cup
freshly ground black pepper to taste


Put olive oil in a large, deep skillet over medium heat. After about a minute, add the onions and sauté over high heat for about five minutes. Reduce heat to medium, cover the pan and let the onions cook until very tender, about 10 more minutes.


Add the beet greens in batches, sprinkling lightly with salt after each addition and turning them with tongs, bringing up the wilted ones from the bottom to the top of the pile.


When all the greens have wilted, stir in the cheese and cook for about 2 minutes. Sprinkle generously with black pepper. 


Serve hot or warm.

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She's B-A-A-C-K!


I know, it has been a while.  A girl starts getting into long-distance running, work gets in the way, the boys are into more activities - LIFE! I missed blogging, so here I am.


We got A LOT of zucchini in our last box from the CSA, not to mention that we have a hybrid summer squash growing in the garden. A neighbor friend posted this recipe and once I saw all that zucchini, I knew where to put it. Quick note, in ANY recipe that calls for zucchini, I sub summer squash if I need/ want to.


The boys helped make these brownies. I think if you asked them what their favorite part was during the process, it would be a tie between using the food processor to grate the zucchini and making/ frosting the brownies. We always do a little "quality control" when baking, so sampling the frosting was a must.


The batter for the brownies is a little different than usual, no eggs. It is also a little dry until you add in all the zucchini. Then it is the consistency of a traditional brownie batter.


They are quick to put together outside of the grating of the zucchini.The brownies are moist and fudgy. The frosting puts these over the top - rich and delicious. 


The recipe is supposed to make 24. Not in this house. 

Zucchini Brownies

Adapted from Allrecipes.com

1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

• 6 tablespoons unsweetened cocoa powder
• 1/4 cup butter
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 
  
• Preheat oven to 350. Grease and flour (I like baking spray with flour) a 9x13 inch baking pan.
• 
  
• In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.
• 
  
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. 
• 
  
• To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.