and THAT’S why I love coupons!


Today was a quick trip to my local drug store: CVS. They have a ‘special’ going on this week where you use your CVS card, grab a tote bag – put whatever items you want in the bag and get 30% off whatever’s in the bag – and the bag is free! I only needed a few things but already had their ‘Extra Bucks’ coupons totalling $8.00, so that’s another $8.00 off my purchases; I also needed to pick up a prescription. Got to the counter and put said items down (total without prescription: $18.41). As she’s scanning said items she says there’s a problem as I already have a $10.00 credit in their program and when all is done, I would need another $2.00 in purchase in order to get the entire thing FREE! I quickly march over & grab a 2-liter bottle of Mountain Dew (my husband’s favorite – I refuse to pay $2.08 NORMALLY for this but . . . ) – she gets all done and all I had to pay was $5.00 for my prescription – SCORE! Mind you, that doesn’t happen often, but when it does it sure is nice! Let’s just say I had a spring in my step upon leaving. OH! Forgot the ‘other’ thing: when the receipt printed out there was ANOTHER $5.00 Extra Bucks for me for my next purchase! YES!


Banana Split Fluff Salad

1 (3.4 oz) box banana instant
1 (20 oz) can crushed pineapple,
(do not drain)
1 (8 oz) tub Cool Whip, thawed
1 C. miniature marshmallows
1/2 C. finely chopped nuts (+
2 T. for topping/garnish)
1/2 C. mini chocolate chips
2 ripe bananas, sliced
1 (10 oz) jar maraschino cherries,

Stir pudding mix & pineapple until
dissolved & thickened; fold in Cool
Whip. Gently stir in marshmallows,
nuts; choc. chips, bananas & cherries.
Refrigerate at least 1 hour. Makes
about 8 cups.


Spinach & Cheese Stuffed
Chicken Breast

2 boneless skinless chicken
1/4 of an 8 oz. cream cheese
block (2 oz)
few small slices Pepper Jack cheese
small handfull of fresh spinach
Parmesan cheese
pepper & garlic salt, to taste
olive oil
tomato slices

Preheat oven 375 degrees F.
Place both cream cheese, Parm.
cheese & Pepper Jack in bowl &
microwave 30-40 seconds. Add
spinach, a little garlic salt & pepper.
Stir into softened cheese mixture.
Cut a slit/pocket in one side
(longways) of each breast; stuff
spinach/cheese mixture into each
pocket. Lightly spray a baking sheet
with nonstick cooking spray. Sprinkle
chicken with Parmesan, garlic salt/
pepper & place in prepared sheet.
Drizzle tops with olive oil. Bake
30 minutes; remove from oven &
place some tomato slices on top &
bake about 10 minutes more.

(recipe:Courtney Luper -Facebook)

Chili-Cheese Taco Dip

1 lb ground beef, cooked
1 can chili – no beans
1 lb. mild Mexican Velveeta
cheese, cubed or shredded

chopped lettuce, chopped tomatoes,
chopped green pepper, chopped onion

Place all dip ingredients in crockpot;
cook on Low 1 to 1 1/2 hours until
cheese is melted; stir ingredients
Serve with tortilla chips or corn chips

(recipe: Crockpot Moms)

California Pasta Salad
Large recipe

1 lb. thin spaghetti, broken into
1 inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 (2 1/4 oz, ea) sliced ripe
olives, drained

1 (16 oz) bottle Italian salad
1/4 C. grated Parmesan cheese
1 T. sesame seeds
2 tsp. poppy seeds
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. garlic powder

Cook pasta accordg. to pkg. directions;
drain & rinse in cold water – transfer
to large bowl. Add vegetables & olives.
In large bowl whisk dressing ingredients;
drizzle over spaghetti mixture; toss to
coat. Cover & refrigerate overnight.
Serve with slotted spoon. Serves


Greek Spinach w/ White Beans & Feta

1/4 C. olive oil
1 large sweet onion, sliced vertically
into thick slices, about 2 C.
1 T. fresh garlic, chopped
8 oz. sliced fresh mushrooms, about
2 C.
1 (15 oz) can white cannellini beans,
1 (14.5 oz) can stewed tomatoes
1/4 tsp. dry red pepper flakes
1 tsp. dry oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. fresh baby spinach
juice from half lemon
4 oz. crumbled feta cheese, divided

Remove tomatoes from can, roughly
chop & place back in juice in can.
In large skillet over medium-high heat
add oil & (once hot) add onions, garlic &
mushrooms – saute until vegetables are
almost tender but still have a little crunch.
Add beans, tomatoes & juice, pepper flakes,
oregano, salt/pepper; cook 5 minutes to
combine flavors & reduce liquid. Add
spinach & cook just to wilt, then add
lemon juice & half the feta. Cook just to
heat mixture & remove to a serving bowl.
Top with remaining feta & serve.
Serves 6-8


Corn Chip Chicken Casserole

2 C. diced, cooked chicken
1 C. cooked white rice
1 (14.5 oz) can diced tomatoes,
1 (10 3/4 oz) can cream of chicken
1 C. frozen corn
1 (4.5 oz) can chopped green chilies,
2 tsp. taco seasoning mix
1 1/2 C. shredded Cheddar cheese,
1 C. corn chips, coarsely broken

Preheat oven 350 degrees F.
Spray 2 qt. baking dish with nonstick
spray. In large bowl, combine all
ingredients except corn chips &
1/2 C. cheese; mix well. Spoon into
prepared dish & sprinkle corn chips
over top. Bake 30-35 minutes; sprinkle
top with remaining cheese & bake
5 additional minutes until bubbly &
cheese is melted. Serves 4

Italian Layer Bake

1 (8 oz) tube refrigerated
crescent rolls
8 slices deli turkey (about 1/2 lb)
8 slices deli ham (about 1/2 lb)
12 slices deli hard salami (about
1/2 lb.)
8 slices Swiss cheese, (about 1/2 lb)
1 (12 oz) jar roasted peppers,
4 eggs, beaten

Preheat oven 350 degrees F.
Unroll crescent roll dough without
separating triangles. Separate
dough into 2 squares along center
cut line. Place 1 square dough into
a 8 inch square baking pan, using
your fingertips to press dough to
fit bottom of dish. Layer bottom
with half turkey/ham/salami/Swiss
cheese & roasted peppers. Pour half
of beaten eggs over top & repeat
layers. Place remaining square of
dough over peppers & pour remaining
eggs over dough; cover lightly with
foil. Bake 20 minutes, remove foil
& bake an additional 20-22 minutes
until golden brown & heated
through. Let cool 15-20 minutes
then cut & serve. Serves 6


Berry Ugly Pie

3 C. blueberries, divided
1/2 C. Bisquick mix
3/4 C. sugar
2 T. butter, softened
2 eggs
1 (5 oz) can evaporated milk
2 tsp. vanilla

Cool Whip – for topping

Preheat oven 350 degrees.
Spray a 9″ deep dish pie plate
with nonstick spray. In blender
puree 1 C. blueberries until
smooth. Add Bisquick, sugar,
butter, eggs, evaporated milk
& vanilla; blend until smooth.
Pour into a large bowl, stir
remaining 2 C. blueberries into
mixture; pour into pie plate.
Bake 60-65 minutes until a
knife inserted into center comes
out clean. Allow to cool then slice
& serve. Top slices with Cool Whip,
if desired. Cover & refrigerate any
leftovers. Serves 8


It’s another beautiful sunny day – 

81 degrees F.

I spent a good bit of time last night
‘attempting’ to put the correct cassette
tapes in the correct boxes for the young
family at church; we have about
25 boxed sets of ‘Adventures in Odysea”
programs. I didn’t know there were THAT
many – and I quickly remembered that
my boys were not as ‘exacting’ when
putting back tapes in the correct box –
drove me nuts! I finally, out of utter
desperation, did the best I could and
for the remaining 6 tapes, just shoved
them into empty spots – oh well. Also
with that ‘find’ I discovered another ‘old
friend’ – when my oldest son was very
young he used to love to listen to little
kid songs/stories on cassette – I found his
old cassette case with about 30 various
cassettes – a lot of Christian kids stories,
songs, some story cassettes – a virtual
treasure trove for the right person! Hard
to give them up but I don’t foresee us
getting any more grand kids in the future
(I could be wrong), so it’s time to let them
go, hoping this family will really appreciate

Hoping your day is filled with sunshine
(and not too hot!).



The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: