Author: QuiltLady

CORNED BEEF & CABBAGE ~ BLOG 365.168

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

Corned beef and cabbage isn’t just for St. Patrick’s Day!

CORNED BEEF & CABBAGE

3 Pounds Corned Beef with spice packet
6-8 LARGE carrots, rustically cut
1 head of cabbage, quartered
6 Red Potatoes, quartered or baby red potatoes
3 cloves garlic, minced
4 cups Beef Broth

  • Place rack in the pot.
  • Place rinsed corned beef, fat side up on rack.
  • Sprinkle spices and minced garlic over meat.
Pour in beef broth.
  • Slow cook 4 hours until JUST about tender.
  • Plate corned beef.
  • Remove rack and add the potatoes, carrots, and cabbage.
  • Return meat on top of the vegetables.
Slow cook 2 more hours.
  • Enjoy!

SEASONING

1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger

  • Heat a medium sized heavy bottomed skillet or pot over medium heat.
  • Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
  • Toast for 2 to 3 minutes, until they are fragrant.
  • Pulse the toasted seeds and bay leaves in a spice grinder a few times.
  • Add in the ground coriander, red pepper flakes and ground ginger.
  • Use as you normally would when making corned beef.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

HAPPY HOMEMAKER MONDAY, RECIPES & MENU week 24 of 2025 ~ BLOG 365.167

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

It’s been a super long, busy, sad, confusing, frustrating week, but when all is said and done it will all be okay.

My stepdad passed peacefully last Thursday at home in hospice. My stepsisters were both here with him. His cancer “journey” was aggressive and fast, a mere 8 weeks from beginning to end.

I do have to say that fortunately the hospice arm of the ONLY health care service in the county was made up of VERY caring nurses that helped make his last few days peaceful.

My stepsisters live many hours away and there is a lot to get done so hubs and I are doing what we can to help mom get through this.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather has turned much cooler and is much more pleasant than it has been the past few weeks. We’re now in the 70’s and 80’s during the day and 40’s and 50’s at night.

ON MY MIND

How to make this a smooth transition for my mom and stepsisters as we progress through these next steps of finalizing my stepdad’s estate. 

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING There is so much to do with returning the medical equipment, boxing up financial paperwork for my stepsister to deal with her dad’s estate and boxing up the mementos from their dad. Their mom also dies of a long drawn out cancer many years ago so I know this was especially hard on them. They’ve asked me to deal with selling off his estate for them.
  • GROCERIES & ERRANDS We have plenty of groceries, but I do have a pedicure this week and several loads of things to drop off at Salvation Army. Wednesdays are for Eagle’s shopping and this week I’m also covering the kitchen several days for a friend who is going to state conference.
  • PROJECTS & TRAVELS While we had to cancel going to the family reunion, we we will be re-planning our vacation for August after the memorial in July and the estate sale.
  • RECIPE RESEARCH & MENU PLANNING We’re going to try and get back on a normal schedule so I’ll be delving into a menu plan later today.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • I really need to clean out the DVR and get caught up soon.

READING TIME

I’m reading LAKE LURE the Rose Landgreen Mysteries #2 by Sigrid Holm

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
6/16 MONDAY
6/17 TUESDAY
6/18 WEDNESDAY
6/19 THURSDAY
6/20 FRIDAY
6/21 SATURDAY
6/22 SUNDAY
DINNER
 HAM HOCKS AND BEANS
STUFFED BAKED POTATOES 
 BEEF STROGANOFF AND GLAZED CARROTS
TOSTADAS 
 CALZONES and ITALIAN SALAD  
 PORK STEAKS & SCALLOED POTATOES
 CHEESY MEATBALLS & PASTA
DESSERT
 
DOUBLE MILK FUDGE BROWNIES 
 

FAVORITE PHOTOS FROM THE CAMERA

We tried a new food truck last week that was super tasty and healthy too! They hang out at a favorite local brewery on Thursdays.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • CORNED BEEF & CABBAGE 
  • STRAWBERRY SPOON BREAD/CAKE

RECIPE LINKS FROM LAST WEEK

MACARONI COLESLAW ~ BLOG 365.163

I had a similar coleslaw at a church potluck years ago and have been trying to recreate it ever since with out favorite ingredients. Hubby declared I’ve FINALLY done it 🙂 In this version of coleslaw your favorite macaroni salad meets your favorite coleslaw for a BIG bang flavor.

The word “coleslaw” translates from the Dutch word, “KOOLSLA” which literally means cabbage salad. Over times the term coleslaw has evolved into ANY crunchy, shredded vegetable salad that holds up well after being dressed. 

MACARONI KOOLSLA
SALAD
8 ounces QUALITY ditalini pasta, prepared per package directions, drained and rinsed in COLD water
14 ounce bag coleslaw mix
1/2 cup chopped red onion
1 LARGE bunch green onions, sliced thin
2 celery ribs, FINELY chopped
1 medium English cucumber, peeled and diced small
1 SMALL red pepper, FINELY chopped
1 CRISP apple, small diced – optional
shredded carrots – optional

  • Toss everything together in a large bowl until well mixed.

DRESSING
1 1/4 cups Duke’s mayonnaise
1/4-1/3 cup sugar, to taste
1/4 cup apple cider vinegar
FRESH ground sea salt and black pepper, to taste

  • Whisk all ingredients together until sugar is dissolved and flavor is to taste.
  • Pour dressing over salad ingredients and toss until well coated.
  • Cover and chill at least one hour, preferably overnight to allow flavors time to meld together.

NOTE: If using the apple, toss it with a bit of lemon juice to prevent it from browning.

MINI CHOCOLATE CHIP CANNOLI CUPS ~ BLOG 365.161

MINI CHOCOLATE CHIP CANNOLI CUPS

ABSOLUTELY everything you love about a silky and sweet cannoli, but in a tasty, fun, and easy bite-sized form!

CHOCOLATE CHIP CANNOLI CUPS
2 Pillsbury pie crusts (1 box)
1 LARGE egg, lightly beaten with 1 teaspoon water
2 tablespoons granulated sugar
2 tablespoons QUALITY ground cinnamon

  • Preheat oven to 375°.
  • LIGHTLY spray two 24 cup mini muffin pans with cooking spray and set aside.
  • Whisk together the sugar and cinnamon. Set aside.
  • On a lightly floured surface, roll out pie crust one at a time.
  • Sprinkle with some of the cinnamon sugar and lightly roll to push the cinnamon sugar into the pie crust on both sides.
  • Using a 2 inch round cutter, cut out circles from the crust.
  • 
Gently press each circle into the muffin pan, forming a cup shape.

  • Use a pastry brush to coat the insides of the cups with egg wash.
  • Sprinkle remaining cinnamon sugar over the cups.
  • 
Bake in preheated oven for 10-12 minutes, until golden brown and crispy.
  • 
Remove from oven and let cool completely in the pan before removing.

FILLING
8 ounces ricotta cheese
4 ounces cream cheese, room temperature
1 cup powdered sugar whisked to remove any lumps
1 teaspoon PURE vanilla extract
1/2 teaspoon lemon zest
Juice from 1 LARGE lemon
1/2 cup mini chocolate chips

  • Add ricotta cheese to a cheesecloth and squeeze out the excess water. If using sieve instead of cheesecloth gently press down with a rubber spatula to remove the water.
  • Add the drained ricotta, cream cheese, powdered sugar, vanilla extract, lemon zest and lemon juice to a large mixing bowl. With a hand mixer beat until combined and creamy.
  • Fold in 1/2 cup mini chocolate chips.
Cover and refrigerate.

GARNISH
mini chocolate chips or chocolate jimmies
powdered sugar for dusting

ASSEMBLY

  • Once the pie crusts are cooled, fill each cup with the ricotta filling.

  • Add a few extra chocolate chips or jimmies to each cannoli cup and dust with powdered sugar.
  • Serve and enjoy!


HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 23 of 2025 ~ BLOG 365.160

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Every week has been trying lately for the past 6-7 weeks, but this past week in particular was one of the worst. We began Monday with 8 hours at the hospital and an ER doctor that I will be filing a formal complaint against. Getting decent healthcare shouldn’t be so hard! My stepdad was in for the whole week and after many doctors, a palliative team and discussions he will be coming home hospice later today. All further treatment and testing has been canceled 🙁

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’ve been unseasonably hot and under heat advisories this past week. Yesterday topped at 101° and today is supposed to be 98°, but by Thursday we’re supposed to be back down around normal in the high 70’s. Fortunately the night time is still getting down into the 50’s.

ON MY MIND

Doing hospice with grace and a dysfunctional blended family. I guess that statement says A LOT as well not enough. It’s also difficult for me because of my immunocompromised standing. I can do A LOT of things… cooking, patient advocacy, errands, phone calls, but…the whole process of hospice is on a case by case basis and needs to tailored around the patient in my opinion. The health care in this county is still atrocious, and MANY of the doctors should be barred, but I have to admit the palliative care switching to hospice has been quite efficient.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING WOW I’m actually caught up! Except for the deep clean I’m doing on our bedroom in pieces.
  • GROCERIES & ERRANDS I do need some groceries later today. I also have an eye doctor appointment on Wednesday and a hair appointment on Thursday. I have the Eagle’s shopping to do on Wednesday and am glad to be free of any cooking duties this week 😀
  • PROJECTS & TRAVELS We’re still doing any traveling while everything is up in the air with my stepdad, but hubby has taken on a couple projects for a friend rebuilding her chemical station for the bar sanitizer at our local favorite dive bar.
  • RECIPE RESEARCH & MENU PLANNING I’m trying to develop a menu to make my stepdad happy while still staying within his nutritional needs while on hospice.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • The House with a Clock in its Wall, The House on 92nd Street, Airport, To Catch a Thief

READING TIME

I’m still trying to finish Forest Trap but continue to fall asleep quickly!

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
6/9 MONDAY
6/10 TUESDAY
6/11 WEDNESDAY
6/12 THURSDAY
6/13 FRIDAY
6/14 SATURDAY
 6/15 SUNDAY
DINNER
 MYRA’S FLANK STEAK, ONION CUCUMBER SALAD, SMASHED GARLIC POTATOES
 SLOW COOKER PORK CHOPS, GLAZED CARROTS and SALAD
 MARRY ME CHICKEN, BUTTERED NOODLES and PEAS
 POT ROAST SMOKED HAM, CORN on the COB, SLICED TOMATOES
 SLOW COOKED BEEF, MASHED POTATOES & GRAVY
BABY BACK RIBS, MAC SLAW & BAKED BEANS 
 ??
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

My spring flowers are finally making an appearance and I’m wondering what the story behind the feathers is 😀

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • MAC SLAW
  • MINI CHOCOLATE CHIP CHEESECAKE CANNOLI CUPS

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS