I’m not Irish, but Happy Today!
Boy, oh boy – yesterday was a TRIP! Got done with the Oncologist, came home pretty tired and decided to take a quick nap – that was NOT to be! Just got comfy and the leader of my special needs group called to ask if I thought we should cancel the meeting because they had extended the Wind Advisory (winds up to 50 MPH) from 3 p.m. to 8 p.m. – then she told me there were reports of power outages in the area of the church we meet at and another close ‘city’. We ended up being ‘better safe than sorry’ and started ‘the calling’. This was around 5:20 p.m. (our group starts at 7 p.m.); the last time I updated all our phone lists I did NOT print out extra copies for the other leaders (and there were a good 4-5 mistakes/number changes, etc.) on the sheets they had. That left the calling up to me, alone. Normally I wouldn’t mind but I wasn’t feeling super – did it anyway and got done around 6:10 (YAY!) The wind kept up all night – glad I didn’t have to drive my minivan through it. Yesterday I started the antibiotic to try to get rid of whatever ‘crud’ I have now – I’m going to give it ONE MORE DAY – I couldn’t get to sleep – heard 3,4, 5 a.m. on our chiming clock. When I finally DID get to sleep it was CONSTANT nightmares – horrible, grizzly, nasty. Finally was awakened at around 9 a.m. by husband yelling he was ‘coming’ when one of our son’s rang the doorbell – constantly! I didn’t even HEAR the doorbell! (son left his car at the dealership-(a friend drove him home) and he left his house key on the ring, hence needed the house opened for him). What a night! I read the side effects of this drug and one of them says something about difficulty sleeping – NO KIDDING! UGH!
Today’s a better day so far – same son needed a ride back to pick up his car so I drove him, stopped at the library & grabbed 3 more books from my current favorite authors (Preston & Child) and a quick stop to CVS to pick up things that were out of stock at the other CVS near us (I’ve been to CVS three times this week!). Was happy when the lady rang me up – she said: “Wow – you saved $11.00!” and this was with no coupons! They had my instant coffee on sale for $2.99 (usually any where from $5 – 9) so I got 2, my hair coloring $3 (special-2/$6.00, normally $5-9; – the CVS yesterday only had one box) so I was happy with my little side trip!
Cranberry-Orange Coffee Cake
1/2 C. milk
1 tsp. white vinegar
2 sticks unsalted butter, room temp.
1 C. sugar plus 1 T.
1 T. orange zest
2 C. flour
2 tsp. baking soda
1 tsp. kosher salt
2 C. fresh or frozen cranberries
(frozen works best)
Preheat oven 350 degrees F.
Combine vinegar & milk; let stand 5
minutes. Spray 9 X 13″ pan with nonstick
spray. In medium bowl cream butter, 1 C.
sugar & orange zest until light & fluffy on
medium speed of elec. mixer. Turn speed
to high & add egg. Mix flour with salt &
baking soda. Lower speed to medium-low
& add in half the flour. Add half of milk
mixture; repeat with flour & milk Add
cranberries with second amount of flour;
mix until just combined then spread
evenly into prepared dish. Bake 45
minutes until a toothpick inserted into
center comes out clean.
Cajun Ham & Egg “Muffins”
8 oz. pkg. ham cubes
1/2 C. diced onions
1/2 C. diced green pepper
1/4 tsp. garlic powder
1/4 to 1/2 tsp. cajun seasoning
1/2 C. shredded Cheddar cheese
1/4 c. shredded Cheddar (reserve
(optional: 1/4 C. chopped mushrooms)
Preheat oven 350 degrees F.
Spray muffin cups with nonstick spray.*
In large bowl beat eggs; add onion,
peppers, cajun seasoning, garlic powder;
stir in ham & cheese. Spoon 1/3 C. into
each muffin cup. Bake 20 minutes – remove
from oven & top with reserved cheese. Bake
5 minutes more until a knife inserted near
the center comes out clean.
Can be frozen after baking & reheated.
* Posted suggests using muffin cup paper
liners sprayed with nonstick spray for
easier removal. Makes 12 muffins
(recipe: Courtney Louper – Facebook)
2 1/4 C. ricotta cheese
1 1/4 C. shredded mozzarella
1 1/4 C. shredded Parmesan
2 tsp. Italian seasoning
2 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
6 C. your favorite spaghetti sauce
1 (14.5 oz) can diced tomatoes,
Brown ground beef; drain & add
3 C. spaghetti sauce & diced tomatoes;
simmer on Low while preparing filling.
Combine all filling ingredients
in a mixing bowl; mix well & place filling
into a gallon-sized ziplock storage bag.
Carefully snip one corner (you’re making
a piping bag – about 1/2″ off). Place
remaining 3 C. spaghetti sauce in bottom
of crockpot. Pipe filling mixture into
manicotti shells & place them in crockpot
on top of spaghetti sauce. Cover filled
manicotti with meat mixture, making
sure none of the shells are exposed.
Cook on High 2 1/2 hours until manicotti
is fork-tender. Top with 1 C. mozzarella
last 30 minutes of cooking time. Serve
with Parmesan cheese sprinkled on top.
(recipe: Courtney Luper – Facebook)
Crockpot Shepherd’s Pie
6 C. peeled, chopped into quarters,
cooked potatoes (if potatoes are large
cut into 6-8 pieces)
2 T. butter or margarine
6 T. Half & Half (or low fat milk)
salt/pepper, to taste
2 C. cooked turkey, roast beef –
your choice, cut into bite-sized
2 1/4 C. frozen mixed vegs, lightly
cooked or thawed (like blend of
corn, carrots, green beans, peas, etc.)
1 (10.5 oz) can cream of celery soup
1/3 C. sour cream
4 green onions, use all parts, chopped
3/4 C. shredded sharp Cheddar cheese
Spray insides of crockpot with nonstick
spray. Drain cooked potatoes & add to
large pot with butter & Half & Half;
using elec. mixer, beat on Low until
desired texture; salt/pepper, to taste.
Spread mashed potatoes in bottom of
crockpot & spread to smooth. Spread
cooked meat pieces evenly over potatoes &
top with mixed vegetables. Place soup,
sour cream & green onions in a bowl &
mix together; spread over vegetables in
crockpot. Cover & cook on High 2
hours (or Low 4 hours). Sprinkle cheese
on top; cover &cook until cheese melts,
about 20-30 minutes. Serves 4
Open-Faced Sausage & Peppers
1/2 lb. mild Italian sausage
1 small green bell pepper, sliced
1 small onion, sliced
pinch red pepper flakes
1 1/2 T. olive oil
6 slices fresh Italian bread
In large skillet heat oil over medium
heat & add sausage. Using the back
of a wooden spoon, break apart
the sausage & cook until almost done.
Add peppers, onions & red pepper
flakes – continue cooking until veggies
are tender & sausage is cooked through.
Remove from heat. Lightly butter 3 slices
of bread & place on a plate; spoon half
of sausage mixture onto bread slices &
repeat with other bread slices & mixture.
Makes 6 servings
(recipe: Mike Suddaby-facebook)
Penne Florentine with
Mushrooms & Spinach
8-10 oz. penne pasta
3 C. medium mushrooms (shitake
or porcini, stems removed/sliced)
3 C. spinach
1 C. heavy cream
3/4 C. Parmesan cheese
1/2 C. walnuts, roughly chopped
1 T. freshly squeezed lemon juice
1 T. olive oil
kosher salt/ground pepper, to
Bring large pot of salted water to
a boil. Heat 1 T. olive oil in large
pan over medium heat; saute
mushrooms; season with salt &
cover 15-20 minutes until softened.
Stir occasionally & reduce heat if
mushrooms start to burn. Add
spinach & lemon juice; cook until
wilted then add walnuts. Cook
pasta accordg. to pkg. directions
in boiling water to al dente. Drain,
reserving 1/2 C. pasta water.
Add heavy cream to spinach
mixture, stir well then add Parm.
cheese. If sauce is too thick, add a
little pasta water – 1 T. at a time,
to thin it. Taste & season with
salt/pepper. Pour drained pasta
into sauce & toss well to coat
thoroughly. Cook on low heat
5 minutes until sauce thickens
& sticks to pasta. Serve hot.
Strawberry Cream Cheese Cookies
4 oz. cream cheese, softened (not
4 oz. butter (1 stick) softened (not
1/2 C. packed light brown sugar
1 large egg
1 tsp. vanilla
1 1/4 C. flour
1/2 tsp. baking powder
1 C. strawberries, sliced into
very small pieces
Preheat oven 350 degrees F.
Line a baking sheet with parchment
paper or foil (no need to spray with
In large bowl using elec. mixer, beat
cream cheese, butter & sugars until
light in color. Add egg & vanilla;
continue beating until very creamy.
In separate bowl, combine flour &
baking powder. Add flour mixture to
wet ingredients & continue beating
just enough to combine. Using a
spatula, fold in sliced strawberries.
Using a teaspoon, drop cookie dough
onto baking sheet, leaving about 1 1/2
inches between cookies. Bake 14 minutes
until cookies are brown a little around
edges. Cool by removing parchment
paper or foil from sheet, to wire rack.
Makes 24 cookies
Looked at gas prices while I was out today –
$1.94/9 – that’s ‘up’ some from the last
time I checked.
Oh! I wanted to thank you for leaving
me ‘get well’ comments – I very much
appreciate them! It’s always nice to
hear from the ‘other’ side of the
Enjoy your day – enjoy the SUNSHINE!