It’s HUMP Day! (or just plain Wednesday, take your pick!)

old lady at desk

Just got home from my weekly shopping trips – Walgreens, CVS, Dollar Store & grocery store – all had great grocery items on sale. I know I’ve told you before, but here’s a quick reminder: check out your drug store & dollar store fliers for sales on things you use every day. There was a $2.00 off coupon for TIDE – the size I use normally (if I went to KMart or Krogers) runs around $8.00 – on sale/with coupon I paid $3.50! THAT’S what I’m talking about! I can get really BIG boxes of Kleenex for MUCH cheaper at the dollar store – I’m talking BRAND NAME KLEENEX $2.00 for 195 count! The regular sized boxes hold 160 and cost $2.50+ (check out the deals!).

I’m kind of in a ‘cooking slump’ these days – looked at all the meats on sale (and there was a GREAT sale on pork chops) but I’m in a “No, I don’t want any more PORK/CHICKEN, etc.” – do you ever get like that? I baked a whole chicken in the crockpot yesterday – filling the cavity with about 12 whole garlic cloves & sprinkling the top with garlic powder; served it with fingerling potatoes & salad – it was good. Day before I made the Turkey Stroganoff with egg noodles – there’s still one serving of that and about 1 serving of the chicken left. Tonight is my special needs group so I usually don’t cook dinner on Weds, since I have to leave the house around 6 p.m. (we eat dinner around 6:30 -7 p.m.). Next on my cooking agenda is homemade pizza and that will be good for about 2-3 days worth of dinner (I make 3 pizzas at a time). Found LOTS of great crockpot recipes today, so am including some of those below:


Apple Cinnamon Cream Cheese

2 (7 oz, ea) boxes apple cinnamon
muffin mix – prepared
1 (8 oz) pkg. cream cheese
2-4 T. powdered sugar

Spray insides of crockpot with nonstick
spray. Mix up muffin mix batter & pour
into crockpot. Cut cream cheese into
12 cubes & place evenly in batter.
Place 6-8 paper towels under lid of
crockpot; cover & cook on High 2-4
hours. Remove towels/lid – sprinkle
top with powdered sugar & cut into
12 squares – serve warm.


Fiesta Ranch Chicken Pasta Salad

1 pkg. pasta (bowtie, rotini, your choice)
3 boneless chicken breasts, cooked/
1 pkg. taco seasoning mix
1 can black beans, drained/rinsed
1 can kidney beans, drained/rinsed
1 pkg. frozen corn
1 onion, chopped
1 green pepper, seeded, chopped
1 can black olives, sliced
2 C. shredded Cheddar cheese
2 tomatoes, chopped

1 bag Frito corn chips

Cook pasta, drain & cool. In large bowl
combine all other ingredients. Mix up
2 C. mayonnaise
1 C. buttermilk
1 pkg. (Hidden Valley) Fiesta dip mix-
(poster said she finds this at WalMart)

Mix all dressing ingredients together &
add to salad – toss to coat & keep
refrigerated until ready to serve. Just
before serving gently toss in Frito
corn chips.

(recipe: Pinterest)

Ranch Chicken Cheese Dip

2 (8 oz, each) blocks cream cheese,
room temp.
1 can chicken breast meat (about the
size of a large can of tuna)
1 c. Cheddar cheese, shredded
1 pkg. dry Ranch salad dressing mix

Crackers, for dipping

Mix all ingredients together in large
bowl. Refrigerate until ready to serve.

Frito Pie

1 lb. ground beef, cooked/drained
1 pkg. taco seasoning mix
1/2 C. water
1 can crescent roll dough
1 C. sour cream
1 C. shredded Cheddar cheese
3 C. crushed corn chips
1/4 C. salsa
1/2 stick melted butter

Preheat oven 400 degrees F.
Add taco seasoning & water to pan
with cooked ground beef; stir &
simmer until water boiled off, about
5 minutes. Separate crescent dough
into triangles. Spray a 9″ pie dish with
nonstick spray & press triangles into
pie plate with narrow points facing
the center of the plate; press seams
together to seal. Sprinkle 1 1/2 C. corn
chips on crust; spoon ground beef over
top, spreading evenly. Mix sour cream &
salsa; spread over beef. Cover top with
shredded cheese & top with remaining
crushed corn chips – drizzle melted
butter over chips & bake 20 minutes
until crust is golden brown.


German Chocolate Brownies

1/2 C. unsalted butter (1 stick)
6 oz. dark or bittersweet chocolate,
2 large eggs
3/4 c. sugar
1 T. vanilla
1 T. brewed coffee
1 tsp. instant espresso granules (optional)
3/4 C. flour
1/2 tsp. salt (or to taste)

1/2 C. (4 oz) evaporated milk
1/4 C. unsalted butter, softened/
2 large egg yolks
1/2 C. brown sugar, packed
1/2 tsp. salt (or to taste)
2 tsp. vanilla
3/4 c. sweetened shredded coconut
heaping 1/2 C. chopped pecans

Preheat oven 350 degrees F.
LIne a 8 X 8″ square baking pan with
foil leaving an overhang on all sides;
spray with nonstick spray (or grease
& flour pan). In large microwave-
safe bowl place butter, chocolate &
heat on High about 2 minutes to melt.
Check & stir after 1 minute (heat in
15-second intervals until chocolate
has melted & mixture can be stirred
smooth.) Allow to cool before adding
eggs so they don’t scramble. Add eggs,
sugar, vanilla, coffee & espresso – whisk
vigorously to combine. Add flour, salt
& stir until smooth & combined
without overmixing. Pour batter into
prepared pan, smoothing top lightly
with spatula. Bake 20-22 minutes until
center has just set & is no longer glossy.
A toothpick inserted into center that
comes out with a few moist crumbs
but not batter is a sign they are cooked.
Allow to cool in pan on wire rack while
preparing topping.

In medium saucepan add evap. milk,
butter, egg yolks, brown sugar, salt &
heat over medium-low heat 7-10
minutes until mixture has thickened.
Whisk constantly (if you don’t you’ll
end up with scrambled eggs!). Mixture
should be gently boiling while whisking.
Remove pan from heat, add vanilla &
whisk gently to combine. Add coconut,
pecans & stir to combine. Allow
topping to cool in pan about 5 minutes
then pour topping over brownies using
a spatula to spread as necessary. Allow
brownies to cool, uncovered, at least
1 hour before slicing. (Poster covers
brownies with foil & refrigerates them
a few hours or overnight, making them
much easier to slice. Makes 9-12 squares


Bacon & Feta Cheese Peas

2/3 C. water
2 C. frozen peas (or half 16 oz. bag)
1 T. unsalted butter
1/2 tsp. garlic powder
4 slices bacon, cooked/crumbled
1/4 C. feta cheese, crumbled
salt/pepper, to taste

Bring 2/3 C. water to boil in medium
saucepan. Add peas, cook 5-7 minutes
until tender; drain & keep about 3 T.
water in pan. Add butter & stir until
melted. Add garlic powder, bacon,
feta, salt/pepper & stir to combine.
Serve immediately. Serves 3-4


Crockpot Chicken Tortilla Soup

5 C. chicken broth
2 (10 oz, ea) cans mild diced tomatoes
with green chilies (do not drain)
1 (15 oz) can black beans, drained/
1 C. frozen corn
1 1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. paprika
salt/pepper, to taste
1 T. fresh lime juice
3 T. chopped, fresh cilantro
2 medium chicken breasts

Suggested toppings:
shredded cheese
diced avocado
tortilla strips

Spray crockpot with nonstick spray. Add
chicken broth, diced tomatoes, beans,
corn, garlic powder, chili powder, paprika,
salt/pepper, lime juice & cilantro – stir.
Add in chicken breasts. Cover & cook on
Low 6-7 hours (or High 3-4). About 20
minutes before serving, remove chicken
& shred using 2 forks; add meat back
into crockpot & stir. Serve immediately
with suggested toppings. Serves 6


Strawberries & Cream Poke Cake

1 (15.25 oz) box white cake mix, prepared
as per box directions in 9 X 13″ cake pan

3/4 C. boiling water
1 (3 oz) box strawberry Jell-o
1/2 C. cold water

1 (8 oz) tub Cool Whip, thawed
1 (8 oz) tub ready-made white frosting
1 tsp. almond extract

1 (16 oz) container fresh strawberries,

Let baked cake cool 20 minutes then
poke top of cake all over using the
handle of a wooden spoon (or a straw),
holes about 1/2″ apart, covering entire
surface. In a small bowl stir boiling water
& Jell-O together until completely dissolved.
Pour in cold water & stir then pour over
top of cake. Cover cake with plastic wrap
& refrigerate about 3 hours.

Combine Cool Whip & frosting, stirring gently
then stir in almond extract; spread on top
of cake. Arrange sliced strawberries on top
of cake & serve. Refrigerate leftovers.



Not much going on around here
lately; we ended up watching our
grandson yesterday - he played
baseball with his dad the night
before and managed to hyper-extend
his knee. He spent the day on the
couch being 'nursed' by me & watching
tv & playing video games. Let's just
say I got a lot of knitting done!

Our weather is still Spring-like; it’s
in the 50’s & sunny with a slight breeze
not bad. I, of course, am awaiting the
low 70’s, but that’s got awhile to come.

I’m still fighting with my computer to
find a suitable font size without it
suddenly changing what I ‘copy & paste’
(read that: recipes) into super tiny or
gigantic letters! AND, it’s also decided
to not let me single-space my paragraphs,
either (I figured out this, even though
I’m not fond of this font, at least it’s
not making my writings BILLBOARD sized
with all the double spaced lines!)

Hope you’re having a good day – I love
looking outside and seeing all the new
blooming trees/bushes/flowers and all
the robins, cardinals and red-winged
blackbirds (Love to hear all their songs!).




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2 CommentsLeave a comment

  1. Great recipes, thank you!

    Here’s a tip: when you ‘copy n paste’ text, it retains the original formatting, ie size, color, font etc.
    You can strip it by pasting it in your word processor first, then highlight the entire passage, right click and select the ‘remove formatting’ option.
    That should strip away all the weird italics, bold, or crazy size issues.
    While you’re at it, you can right click and select single or double space under the format option.

    Hope that helps. 🙂

  2. I’m with you on the 70s business. I can be outside for a little while but if there is any wind I flee to the indoors really quick.

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