It's now super easy for you to see any discounts you have in your account. Every year we provide all our registered users with discount codes to use on their orders. To know what discounts you have and their details, log in to your account and click on the Promotional Codes button found at the bottom of the right navigation menu.
Drop ship your order directly to your clients for free through our automated system now found on the Place Order page. Our system will send you and us an email confirmation of the address change. Sit back and relax while your order is shipped to your clients directly.
Experience a smooth upload for your order with our new JPEG and upgraded PDF order upload systems. Our enhanced ordering system will upload your files and queue your order for production without taking loads of your precious time.
The Kubota Family's Favorite Stuffing Recipe, made from scratch every year by Clare
"Clare makes this really yummy veggie stuffing every year," Kevin said. "Maybe she'll give you the recipe."
So we asked Clare, and here it is...
"I got this recipe out of a Sunset Magazine ages ago..." said Clare.
Artichoke Parmesan Sourdough Stuffing
2 (1 lb.) loaves sourdough bread, cut into 3/4- to 1-inch cubes
3 tablespoon butter
2 large onions (about 1 1/2 lb. total), chopped
1 pound mushrooms, rinsed, ends trimmed, and sliced
(I used crimini mushrooms)
2 cups chopped celery
1/4 cups (about 12 cloves) minced garlic
3 1/2 cups regular-strength chicken broth
(I used chicken stock from Costco--their Kirkland brand)
4 jars (6 oz. each) marinated artichoke hearts, drained and chopped
(keep the pieces chunky. I like the Costco brand best)
1 cup freshly grated parmesan cheese (I used 2 cups)
Spread bread cubes in a single layer on 12 x 15 inch baking sheets. Toast in a 350 degree oven until very crisp and golden brown, about 25 minutes; shake cubes after 15 minutes and switch pan positions. (If making ahead, cool cubes and store airtight for up to 2 days.)
In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are soft and tinged golden brown, about 25 minutes. To release brown bits from bottom of pan, add 1/2 C. broth; using a wooden spoon, scrape all brown bits from pan bottom.
In a large bowl, mix cooked vegetables with toasted bread cubes, artichoke hearts, cheese, poultry seasoning, rosemary, and salt and pepper.
Whisk together remaining broth and eggs, and pour over vegetable-bread mixture; stir until ingredients are well coated.
Use to stuff an 18-22 pound turkey. Roast according to current turkey roasting guidelines. Add 30-50 minutes roasting time because bird is stuffed. Bake any remaining stuffing mixture in a 2-quart baking dish alongside turkey during the last 45 minutes of roasting time. Or bake stuffing in a 4 1/2- to 5-quart baking dish in a 350 degree oven for 30 minutes, covered, and 20 minutes more uncovered (remember, it is now a dressing!)
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.
Note: This recipe was created by Leslie Jo Parsons, Sutter Creek, California, and first appeared in Sunset Magazine in 1994.
brand new albums for 2013 -soooo excited!
I have been looking for a long time for some higher end albums to offer my clients. It is hard to make that decision based on web images and expensive to just order them from all over so when I went to ImagingUSA that was one of my goals. I found the most amazing albums to offer and put together a huge baby album for my doctor's offices and one for me so I can show clients. I had to share because I am SO excited about how they turned out. I also ordered a boudoir album and it is spectacular but not for web view;-)The albums came with a sweet treat and white gloves to peruse them. They have a satiny custom cover, wrapped over extremely thick and sturdy pages with gorgeous printing. Enjoy!!!