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

BUTTERMILK SHEET CAKE BROWNIES ~ BLOG 365.156

My aunt and grandmother would’ve called this recipe a Texas sheet cake. But we cut them into small squares and call them brownies around here.

You can make these in a 15×10 inch pan for a brownie like size or put it into a 9×13 pan and call it cake. Either way you’ll have a moist tender cake with a rich, thick fudgy chocolate frosting.

BUTTERMILK SHEET CAKE BROWNIES
2 cups AP flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup QUALITY unsweetened cocoa powder
2 LARGE eggs
1/2 cup butter milk or sour milk
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts, optional

  • Preheat oven to 350°.
  • Grease 15×10 or 9×13 pan and set aside.
  • Sift together the flour, sugar, baking soda and salt in a LARGE mixing bowl. Set aside.
  • In a saucepan melt butter with water.
  • Whisk in cocoa powder and bring to a SLOW boil, whisking constantly. Remove from heat.
  • Add cocoa mixture to flour mixture and beat until smooth.
  • Add eggs, buttermilk and vanilla, beating for 1 minute.
  • Pour into prepared baking pan.
  • Bake 25-30 minutes for 15×10 pan or 35-40 minutes 9×13 pan or until toothpick comes out clean.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.

FROSTING
1/2 cup butter
6 tablespoons buttermilk or sour milk
6 tablespoons QUALITY unsweetened cocoa powder
4 1/2 cups powdered sugar
1 teaspoon PURE vanilla extract
Chopped, walnuts, mini chocolate chips or toffee bits

  • In a large sauce pan melt butter.
  • Add milk and whisk in cocoa powder.
  • Bring mixture JUST to a boil.
  • Remove from heat.
  • Beat in powdered sugar and vanilla.
  • Pour warm frosting over warm brownies, spreading evenly.
  • Cool COMPLETELY before cutting into bars.
  • Top with walnuts, chocolate chips or toffee bits if desired.

NOTE: Sour milk = scant 1 cup WHOLE milk + 1 tablespoon white vinegar whisked together. Let stand for 5 minutes before using.

BAKED PORK CHOPS with APPLE STUFFING ~ BLOG 365.154

BAKED PORK CHOPS with APPLE STUFFING

4-6 boneless pork loin chops
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
6 ounce package pork stove top stuffing
21 ounce can COMSTOCK apple pie filling
1 tablespoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Stir cinnamon into apple pie filling.
  • Spread 90% of the pie filling on the bottom of the baking dish and set aside.
  • Prepare stuffing mix per package directions. Set aside.
  • Heat avocado oil in large skillet over medium high heat.
  • Generously season both sides of the chops with FRESH ground sea salt and black pepper.
  • Sear each side of the chops for 2 minutes.
  • Add pork chops to the baking dish.
  • Stir remaining 10% of apple pie filling into stuffing mixture.
  • Spread stuffing mixture over pork chops.
  • Cover with foil and bake 40 minutes.
  • Uncover and bake another 15-20 minutes until pork is cooked through and stuffing is golden.

NOTE: This is also really tasty using peach or cherry pie filling. If making the cherry omit the cinnamon.