Category: BLOG 365

EARTHQUAKE CAKES ~ BLOG 365.59

EARTHQUAKE CAKES

Where did the name come from? I’m not sure where this cake got it’s name, but I think it’s from the cracks and crevices that form on the top of the cake while it’s baking, which resembling fault lines or the after effects of an earthquake. The cake also spouts gooey cream cheese chocolate tunnels throughout its rich German chocolate flavor filled with coconut and pecans.

1 German chocolate cake mix – the base of the cake
1/3 cup Avocado oil
3 LARGE eggs
1 1/3 cups water
1/3 cup shredded coconut – use sweetened coconut flakes
1/3 cup semi-sweet chocolate chips
1/2 chopped pecans
1 stick (1/2 cup) unsalted butter
8 ounces full fat cream cheese
1 pound (3 3/4 cups) powdered sugar

  • Preheat the oven to 350°.
  • Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  • Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan.
  • Mix the German chocolate cake mix with the oil, eggs, and water until well blended.
  • Pour the cake mix on top of the coconut layer.
  • In a saucepan, melt the butter and cream cheese.
  • Beat in 1 pound of powdered sugar until it’s smooth to the butter and cream cheese.
  • Spread this mixture german chocolate cake layer.
  • With a knife swirl the layers together gently.
  • Bake for 35-45 minutes. It is done when it doesn’t wobble in the pan if you shake it. The toothpick test won’t work because of the cake’s gooey texture.

CAKE LAYERS
Layer #1 (on the left) – chocolate chips, pecans, and coconut
Layer #2 (on the right) – German chocolate cake mix
Layer #3 – the butter, cream cheese, powdered sugar goodness. Let’s not think about the calories.. they don’t exist 🙂

NOTES: ALTERNATE FLAVOR COMBOS: Lemon with white chocolate, coconut and walnuts Carrot Cake with the addition of golden raisins and made with white chocolate and coconut.

HALUSKI aka POLISH COLESLAW ~ BLOG 365.58

I found this recipe while looking for a recipe to use up some cabbage I had. I wanted something other than a traditional slaw.

Haluski is a delectable dish combining cabbage, onions, noodles, and bacon of Polish and Slovakian origin that is as easy and quick to prepare as it is flavorable.

The dish originated somewhere in central or eastern Europe, but has roots in many similar dumpling-based dishes from several countries, including the Czech Republic, Hungary, Poland, and Slovakia. The dish’s origins are difficult to trace because it’s made with such simple ingredients that were easy and affordable to find. The variations can be found all over Eastern Europe, and the dish is known by various different local names, including Kaposztas Kocka, Strapačky, and Bunderkov Haluski. The name of the dish varies depending on the country and family. No matter where it originated from, it is a super delicious comfort food.

HALUSKI aka POLISH COLESLAW

8 ounces uncooked wide egg noodles
6 tablespoons unsalted butter
6 slices bacon, uncooked and coarsely chopped
1 LARGE shallot, chopped
2-3 cloves garlic, minced
2-3 tablespoons apple cider vinegar
1 1/2 to 2 pounds green cabbage, cut in bite sized pieces
FRESH ground sea salt and pepper, to taste

  • Boil the egg noodles in a large pot of salted water with a little apple cider vinegar according to package directions and drain well.
  • Melt butter in a large skillet over medium heat.
  • Add the onion and garlic to the skillet until the onions are soft.
  • Add apple cider vinegar.
  • Add the bacon, stirring for several more minutes.
  • Add the cabbage and continue cooking and stirring until the cabbage is tender.
  • Add the cooked egg noodles to the cabbage mixture and toss to coat.
  • Season to taste with fresh ground sea salt and black pepper.

NOTES

  • Get your bacon really crispy. Crispy bacon holds up better in this dish.
  • Generously season with FRESH ground salt and black pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stove top over low heat or in the microwave at reduced power.
  • Can also be made with red cabbage for more color.

BEEF & BBQ BEAN STEW ~ BLOG 365.56

BEEF & BBQ BEAN STEW yields 6 servings

1 pound ground beef
1/2 cup onion, chopped
1/2 cup chopped red pepper
2 stalks celery, chopped
2 cans navy or cannelloni beans, rinsed
1/4 cup BBQ sauce
1 carrot, small diced
3 tablespoons tomato paste
2 cups homemade chicken broth
Juice of 1 LARGE lemon
2 cloves garlic FINELY minced
14 1/2 ounce can diced tomatoes (undrained)
6 tablespoons sour cream

  • Brown ground beef until no longer pink. Drain off grease.
  • Return beef to pan.
  • Add carrots and celery sautéing 5 minutes.
  • Add onions, red pepper and garlic, sautéing and stirring until vegetables are tender.
  • Add beans, BBQ sauce, tomato paste, chicken stock, lemon juice and tomatoes.
  • Reduce heat to low and simmer 45 minutes.
  • Ladle into bowls and serve with a dollop of sour cream and cornbread.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 8 of 2025 ~ BLOG 365.55

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

LAST WEEK RECAPPED

My week was busy with pre-Spring cleaning, sorting and organizing as well as my many Eagles duties, but my weekend was kind of lazy, yet productive!

Saturday was A LOT of cleaning and laundry. We began working on power washing the back patio, patio cover and gutters. For some reason they have gotten exceptionally mossy and slimy so far this year. We even found horrible moss patches on the new roof that we’re working hard to eradicate before it gets a foothold that can’t be stopped.

I even took time to have lunch with a friend on Sunday and watch ALL the NASCAR races (which were recorded) since it was raining so much and all outside cleaning came to a stop.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Beware of captions that say a warm up is on the way, BUT, don’t put away the winter coats! That’s how SNOWMAGEDDON started a few years back!

Monday 57/44 ~ 1 inch RAIN
Tuesday 57/44 ~ 1 inch RAIN
Wednesday 58/35 ~ CLOUDY
Thursday 58/34 ~ CLOUDY
Friday 58/44 ~ CLOUDY/RAIN
Saturday 56/43 ~ 1 inch RAIN
Sunday 55/38 ~ 1/2 inch RAIN

ON MY MIND

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING ~ cleaning is underway and laundry is done, at least until we take our clothes off later 😀
  • GROCERIES & ERRANDS Hubs has an appointment in town today and will do our shopping as well as the OFFYCE shopping
  • RECIPE RESEARCH & MENU PLANNING I have the next 2 weeks planned

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING ~ still working on cleaning out the DVR
  • CABLE ~ Kids Baking Championship, Next Level Chef, Tournament of Champions, The Way Home, When Calls the Heart…

READING TIME

I finished PICTURES OF YOU by Emma Grey last week and started THE BOYFRIEND by Frieda McFadden for book Club, but really want to start RUN, ROSE, RUN by James Patterson and Dolly Parton as well as so many more titles, so may be dropping book club 🙁 to read on my own.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
2/24 MONDAY
2/25 TUESDAY
2/26 WEDNESDAY
2/27 THURSDAY
2/28 FRIDAY
3/1 SATURDAY
3/2 SUNDAY
DINNER
 CHICKEN TETRAZZINI and a fresh batch of SWEET BBQ SAUCE
PASTEL AZTECA
PIGEON RIVER CHICKEN
 BAKED MANICOTTI with MEAT SAUCE
 cooking at EAGLES QUESADILLAS with MEXICAN CORN SALAD and MEXICAN ROSETTE CHURROS
 CHICKEN SALTIMBOCCA
 HUBBY’S BIRTHDAY HIS CHOICE
BREAKFAST
 
 
 
CANADIAN BACON ONION QUICHE

FAVORITE PHOTOS FROM THE CAMERA

This happened last year also. Spring blooms thinking it’s time only to be beaten back down by cold, rain, wind and/or snow 🙁

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • EARTHQUAKE CAKE
  • BEAN & BBQ BEEF STEW
  • HALUSKI aka POLISH COLESLAW

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE ~ BLOG 365.51

PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

4 boneless pork chops
FRESH ground sea salt and black pepper, to taste
1 teaspoon paprika
2 teaspoons avocado oil
2 tablespoons butter
6 cloves garlic, FINELY minced
1 LARGE shallot, FINELY chopped
1/3 cup homemade chicken broth
1 3/4 cups heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, optional
1/4 cup fresh grated Parmesan cheese, optional, but recommended
FRESH chopped Italian flat parsley

  • Heat the oil in a large skillet over medium-high heat.
  • Season the pork chops with paprika, salt and pepper on both sides.
  • Sear chops 3-5 minutes per side.
  • Remove from pan, cover and keep warm.
  • In the same pan melt butter in the cooking juices.
  • Add garlic, onion, Italian seasoning, and red crushed chili pepper and stir-fry 1-2 minutes until fragrant.
  • Add chicken broth, simmering until slightly reduced.
  • Reduce heat to low heat, add heavy cream and bring to a gentle simmer.
  • Adjust seasoning to taste.
  • Add the spinach leaves and allow to wilt in the sauce.
  • Stir in the Parmesan cheese.
  • Let sauce simmer until cheese melts through the sauce.
  • Return pork chops to the pan, turning to coat in the sauce.
  • Sprinkle with the parsley, and spoon the sauce over each pork chops.