Just Plain Wednesday


Nothing ‘special’ today – did a quick trip to the drug store (to correct the one family photo I got a copy of – needed a 8″ X 10″), library, gas & to pay the Winter Taxes. I discovered that it had snowed just a tiny bit overnight – no big deal, temps in mid 30’s & clear. Discovered that gas prices had gone UP a bit since Sunday (Sunday regular was something like $1.56/9); today it was $1.65/9 – that’s Ok, still managed to get 3/4ths tank for $25 so I was happy.


Striped Delight
(chilled pudding dessert)

35 Oreo cookies
6 T. butter, melted
1 (8 oz) pkg. cream cheese,
1/4 C. sugar
2 T. cold milk
1 (12 oz) tub Cool Whip,
2 (3.9 oz, ea) pkgs. chocolate
instant pudding mix
3 1/4 C. cold milk

Place cookies in food processor
& pulse to fine crumbs; transfer
to a medium bowl & mix in butter.
Press mixture on bottom of a 9 X13″
baking dish. Whisk cream cheese,
sugar & 2 T. cold milk in medium
bowl until blended. Stir in 1 1/4 C.
Cool Whip & spread over crust. Beat
pudding mixes with 3 1/4 C. cold milk
using whisk 2 minutes & pour over
cream cheese layer. Let stand 5
minutes until thickened. Cover
with remaining Cool Whip &
refrigerate 4 hours. Serves 24

NOTE: to cut into squares easily:
Place dessert in freezer about 1 hour
before cutting into squares

(recipe: Kraft recipes)

Spicy Spinach Dip

1 (10 oz) pkg. frozen chopped spinach
1 lb. (16 oz) Velveeta cheese, cut into
1/2″ cubes
1 (10 oz) can Ro*Tel tomatoes with
green chilies, drained
1 (8 oz) pkg. cream cheese, cubed

Place spinach in large microwaveable
bowl & microwave on High 5 minutes.
All all remaining ingredients & mix well.
Microwave 5 minutes until Velveeta
is completely melted & mixture is well
blended, stirring after 3 minutes.

(recipe: Kraft recipes)

Crockpot Ranch Pork Chops

1 can cream of chicken soup
1 pkt. dry Ranch salad dressing
pork chops

Layer pork chops in crockpot;
add soup then sprinkle dry
ranch dressing over all. Cover &
cook on High 4 hours or Low 6
Pork chops come out very tender &
you have a gravy to serve over
mashed potatoes

(recipe: Facebook)

Beef Lentil Soup

1 lb. ground beef
1 (46 oz) can tomato juice or V-8
4 C. water
1 C. dried lentils, rinsed
2 C. chopped cabbage
1 C. sliced carrots
1 C. sliced celery
1 C. chopped onion
1/2 C. diced green pepper
1/2 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
1 tsp. salt (optional)
2 beef bouillon cubes (optional)
1 (10 oz) pkg. frozen chopped
spinach, thawed

In large stockpot, cook beef over
medium heat until no longer pink;
drain. Add tomato juice, water,
lentils, cabbage, carrots, celery,
onion, green pepper, pepper, thyme,
bay leaf, salt & bouillon (if using).
Bring mixture to boil; reduce heat
& simmer, uncovered, 1 to 1 1/2
hours until lentils & vegetables are
tender. Remove bay leaf; add spinach
& heat through. Serves 6

(recipe: tasteofhome.com)

Avocado-Tomato Salad

2 large tomatoes, diced into large
2 avocados, diced into large pieces
1 small red onion, thinly sliced
2 T. chopped fresh cilantro
juice of 2 limes
olive oil

In large bowl combine tomatoes,
avocados, onions & cilantro. Squeeze
the lime juice over top & drizzle with
olive oil; gently stir. Taste & adjust
salt as needed. Serves 6

(recipe: tasteandtellblog.com)

Refried Bean Dip

1 can refried beans
1 tsp. cumin
1/2 tsp. chili powder
2 dashed Tabasco pepper sauce
1 1/2 C. Colby-Jack cheese, shredded

corn chips or pretzel crisps for dipping

Preheat oven 400 degrees F.
In small bowl mix beans & seasonings;
divide between two 6″ skillets that are
oven-safe (or oven-safe casserole dishes).
Sprinkle cheese evenly over tops & bake
10-15 minutes until bubbly.
Serves 4-6

(recipe: yummly.com)

Rustic Chocolate -Cinnamon
Bread Pudding

1/2 C. cream cheese, softened
1/2 C. packed brown sugar
2 egg whites
1/2 tsp. ground cinnamon
1 3/4 C. milk
6 C. cubed whole wheat bread
(6-8 slices)
2 oz. semi-sweet chocolate,
coarsely chopped

Preheat oven 350 degrees F.
Beat cream cheese & sugar in large
bowl using elec. mixer until well
blended. Add egg whites &
cinnamon; mix well. Gradually beat
in milk until well blended. Place
bread pieces in a 8″ square baking
dish sprayed with nonstick spray.
Top with chocolate & cream cheese
mixture. Bake 30-35 minutes until
center is set. Cool slightly.
Serves 8

(recipe: Kraft recipes)

Pepperoni Pizza Chili

2 lb. ground beef
1 lb. bulk hot Italian sausage
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 (16 oz) jar salsa
1 (16 oz) can hot chili beans,
1 (16 oz) can kidney beans,
1 (12 oz) can pizza sauce
1 (8 oz) pkg. sliced pepperoni,
1 C. water
2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 C. (12 oz) shredded mozzarella

In Dutch oven cook beef, sausage,
onion, green pepper & garlic over
medium heat until meat is no longer
pink; drain. Stir in salsa, beans,
pizza sauce, pepperoni, water, chili
powder, salt/pepper & bring to boil.
Reduce heat, cover & simmer 20
minutes heated through. Sprinkle
servings with cheese. Serves 12
(3 quarts)

NOTE: This chili can be frozen:
Before adding cheese, cool chili.
Freeze in freezer containers. TO USE:
partially thaw in fridge overnight.
Heat through in saucepan, stirring
occasionally & add a little water if
needed. Sprinkle each serving with
cheese when serving.

(recipe: tasteofhome.com)

Pull-apart Garlic Rolls

1 tube refrigerated biscuits
3 T. butter, melted
1/2 tsp. garlic powder
2 T. fresh parsley, chopped
1 C. shredded mozzarella cheese

Preheat oven 375 degrees F.
Grease a muffin tin. Cut biscuits
into fourths & place in large bowl.
Add butter, garlic powder, parsley &
mozzarella; mix using your hands,
making sure all pieces are coated.
Place pieces in prepared muffin tin
(3 pieces per tin cup) you will have
two extra – use them however you
want. Bake 15 minutes. Serve

(recipe: Facebook – Tasty)

Warm Caramel Bananas

2 T. butter or margarine
1/3 C. packed brown sugar
1/3 C. sour cream
2 bananas
1/2 C. roasted peanuts, chopped
1 oz. semi-sweet chocolate,
1/2 C. Cool Whip, thawed

Melt butter in large skillet over
medium heat; add sugar & cook
until melted, stirring occasionally.
Gradually mix in sour cream & cook
on Low heat 1 minute. Cut bananas
lengthwise, then in half. Add, cut-
sides-down, to skillet & cook 1
minute, basting occasionally with
sauce from bottom of skillet. Stir
in nuts. Spoon bananas evenly into
4 dessert dishes & top with remaining
sauce. Drizzle with chocolate & top
with Cool Whip. Serves 4

(recipe: Kraft recipes)


Have a great, warm, safe day!




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3 CommentsLeave a comment

  1. Luv u’r soup recipes, yum!

  2. Gas prices were the lowest I have seen today at $1.55.

  3. I’m still with you !

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