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Celebrate National Pumpkin Day- Recipe Round Up!

Abby H.Leave a comment

October 26th is National Pumpkin Day. Whether you celebrate with a pumpkin spice latte or by carving pumpkins, this day has something for everyone.

Here are a few of my family’s favorite pumpkin recipes:

Don’t forget to check out my Halloween Events and Activities post here. There are all sorts of fun (and free) events all over San Diego County!

October is National Pizza Month!

Abby H.Leave a comment

October is National Pizza Month, so I thought I’d share with y’all some of our favorite pizza stuff: recipes, pizza swag, and even ways to save money on ordering pizza.

Goodness knows we have pizza about once a week (Friday take-out night is usually pizza), so I have all kinds of tips and tricks.

If you are new to making your own pizza at home, here is a list of my must-haves, including ingredients and kitchen tools!

Need a break from cooking and want to order takeout? Here are a few suggestions for saving money and/or earning cash back on your next pizza night:

  • Domino’s has its Piece of the Pie rewards club. For every $10 spent, you earn 10 points; once you reach 60 points, you’ll earn a free pizza. More details can be found here.
  • If Pizza Hut is more your style, they have Hut Rewards. Earn 2 points for every $1 you spend. They have several different rewards, depending on point values. From breadsticks (75 points)  to a Large pizza (300 points), there is something for everyone.
  • Little Caesar’s has an app with various deals, and they also have a merch shop with all sorts of cool stuff. They are the Official Pizza of the NFL; with Football season coming to a close soon, there may be some playoff deals afoot.
  • GrubHub: One of the perks of Amazon Prime is that you get a free subscription to GrubHub+ with $0 delivery fees on orders over $12 and reduced service fees.
  • 7-Eleven : Seriously- their app has all sorts of deals on pizza, both by the slice and whole pizzas.  Get up to $15 in value when you download the 7-Eleven app, including 1,800 points, 11¢/gal off fuel, & more.

Recipe: Street Corn Enchiladas

Abby H.Leave a comment

Inspired by Your Barefoot Neighbor, this recipe is really tasty and pretty easy.

Ingredients:

  • 14 ounces fire-roasted corn (available frozen or canned- if you use canned, drain it)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 1 T. Neutral cooking Oil
  • 2 cups cooked chicken, cut into bite-sized pieces (Rotisserie chicken works great for this)
  • 28-ounce can green enchilada sauce. I like Las Palmas
  • 1 cup Sour Cream (or plain Greek yogurt)
  • 1 can cream of chicken soup
  • 4 T.  Elote Seasoning (or more, to taste)
  • 1 package corn tortillas
  • 4 cups cheese of your choice- I like Monterey Jack or Mexican Melting Cheese blend
  • Spray release

Directions:

  1. Preheat oven to 350 degrees.
  2. In a skillet over medium heat, sauté the corn, bell peppers, and onion in oil until the onions are soft and translucent, about 5-10 minutes.
  3. Remove from the heat and let cool slightly.
  4. In a mixing bowl, combine the Enchilada sauce, cream of chicken soup, sour cream, and elote seasoning.
  5. Spray a 9×13 pan with nonstick spray.
  6. I prefer to layer enchiladas, like lasagna, instead of rolling them. Spoon a little sauce into the bottom of the pan. Then lay down a layer of tortillas, veggies, chicken, cheese, and sauce. Continue to layer the ingredients until the pan is full. Top with any remaining cheese.
  7. Cover with foil and bake for 30-45 minutes. Remove the foil during the last 10 minutes to melt the cheese on top.
  8. Allow to rest for a few minutes before serving.

Variations:

  • Gluten Free: Substitute gluten-free cream of Chicken Soup
  • Vegan: Omit Chicken. Substitute faux meat as desired, or increase the amount of veggies. Substitute sour cream, cream of chicken soup, and cheese for your preferred vegan versions.

 

Recipe: Choose Your Chip Cookies

Abby H.Leave a comment

Looking to switch up your classic chocolate chip cookie recipe this fall? I have just what you need.

Over the years, I have made hundreds  (maybe thousands) of batches of cookies, and I have substituted all sorts of different flavors of chips and extracts.

With the holidays approaching, there will be a lot of variety in baking chip flavors available at your local retailers. Some of my favorites include mlik chocolate, candy cane, pumpkin spice, butterscotch, and peanut butter. If you are an online shopper, The Bulk Priced Food Shop on Amazon has a lot of great baking chip flavors.

If you like a little more texture in your cookies, substitute one cup of the chips with dried diced fruit, or crushed freeze dried fruit, or diced candied fruit. Candied lemon peels are excellent in cookies with lemon extract, and white chocolate chips. Dried cherries go great with dark chocolate chips/chunks.

Change up the flavor with different extracts. I like cake batter, lemon, or almond in place of vanilla. Watkins is my favorite brand- they have a wide variety of flavor extracts. Rembmer Essential oils and baking extracts are NOT THE SAME THING.

If you are vegan or gluten-free, there will be substitutions at the end of this post just for you.

Choose Your Chip Cookies

Ingredients:

  • 1 cup room-temperature butter (not melted, not hot)
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/4 cups, all purpose, baking flour
  • 2 cups of chips, your choice

Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl, beat the butter until fluffy (about 1-2 minutes).
  3. Add sugars one at a time and mix until fluffy.
  4. Add eggs and vanilla and mix until incorporated fully.
  5. Mix in baking  soda, salt, and flour.
  6. Once all ingredients are blended into the dough, add chips.
  7. I like to refrigerate my dough for about 30 minutes, this gives the flour a chance to rehydrate, and for the flavors to meld before the cookies are baked. It really in my opinion it makes the cookie texture a little bit better.
  8. Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper. I prefer parchment paper.
  9. Bake at 350 degrees for 8-12 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

Variations: substitute half a cup of the room temperature butter for nut or seed butter of your choice. This will give your cookies a subtle nut flavor.

If you are vegan, substitute butter with your favorite plant-based butter, or hydrogenated shortening. Butter flavor shortening works best.

Additionally, you can substitute the two eggs for two flax eggs or egg replacer of your choice. It does affect the texture of the cookie, but if you are vegan or egg free, you’re probably used to the texture.

10/18/2026 Weekly Meal Plan

Abby H.Leave a comment

The weather this week is going to be weird- Hot in the beginning of the week, and rainy and wet towards the middle and end. All I want is fall weather. I’m craving SOUP! I’ve got a few new recipes in the works- I’ll be sharing them once I make them.

I do my grocery shopping usually early on Saturday morning, after I inventory the fridge, freezer, and pantry (the forms I used are in this post- they are FREE). This week I didn’t buy a lot. We’ve got a lot of pantry staples, and I’m leaning into those, plus a lot of frozen veggies (from our last delivery of veggies for the local CSA. I cleaned, chopped, and bagged what we weren’t able to eat right away), and a big package of chicken breast.

Breakfast: The Big Kid has joined the Protein Coffee train with me. He has his with the equivalent of 2-3 shots of espresso in it, served hot. I take my Protein Coffee iced. 1 protein shake and 20 ounces of cold brew. The littler dude is on an Einstein Bros. Bagel kick. I buy them once every few weeks, pre-sliced, then I stash them in the freezer and pull them out and toast them as needed.

Lunch:  Monday through Friday, I pack my own and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids’ lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning. This week I have frozen entrees- there was a sale a few weeks ago, and I bought enough for the first 2 weeks of school. The big kid has basically the same lunch every day: Sandwich, drink, Quest Protein Chips, and a couple of cookies or whatever I made this week. The little dude has cheesy popcorn, mandarin oranges (2), a cheese stick, a yogurt drink, a cookie, and a fruit snack. Whatever keeps them fed!

Dinner: It’s a mixed bag of crockpot meals and quick-cook, easy dinners this week.

  • Monday: Italian Night
  • Tuesday: Crockpot meal-chicken chili

  • Wednesday: Smoothies and Charcuterie plates (this has become a Wednesday special)

  • Thursday: Quesadillas, beans and rice

  • Friday: Takeout night!
  • Saturday: Leftover Palooza
  • Sunday:  Crockpot meal- meatball beefy rice (recipe forthcoming), roasted green beans

6/24/2026 Weekly Meal Plan

Abby H.

Now that school is back in session, I’m going to be posting my weekly meal plans again. Breakfast and lunch at our house are usually the same each day- that’s how the kids tend to like it.

I do my grocery shopping usually early on Saturday morning, after I inventory the fridge, freezer, and pantry (the forms I used are in this post- they are FREE). This week I didn’t buy a lot. I want to work through what’s in the freezer. I did, however, visit Trader Joe’s and buy 10 bags of their frozen pizza dough- it’s always a good idea to have safe foods on hand, and pizza is one here.

Breakfast: The Big Kid has joined the Protein Coffee train with me. He has his with the equivalent of 2-3 shots of espresso in it, served hot. I take my Protein Coffee iced. 1 protein shake and 20 ounces of cold brew. The littler dude is on an Einstein Bros. Bagel kick. I buy them once every few weeks, pre-sliced, then I stash them in the freezer and pull them out and toast them as needed.

Lunch:  Monday through Friday, I pack my own and the kids’ lunches. I bring 5 lunches to work on Monday and stash them in the fridge. I pack the kids’ lunches each night before bed, except for the cold stuff and ice pack- those I put in when I get up in the morning. This week I have frozen entrees- there was a sale a few weeks ago, and I bought enough for the first 2 weeks of school. The big kid has basically the same lunch every day: Sandwich, drink, Quest Protein Chips, and a couple cookies or whatever I made this week. The little dude has cheesy popcorn, mandarin oranges (2), a cheese stick, a yogurt drink, a cookie, and a fruit snack. Whatever keeps them fed!

Dinner: The heat is so bad this week, so I’m trying to make as many cool choices or stuff that doesn’t require a lot of heat or stovetop time (and nothing in the oven!!).

  • Monday: Italian Night
  • Tuesday: Gyro, Rice, Balela Salad, Naan

  • Wednesday: Smoothies and Charcuterie plates (this has become a Wednesday special)

  • Thursday: Quesadillas, beans and rice

  • Friday: Takeout night!
  • Saturday: Leftover Palooza
  • Sunday:  French Onion Beans with sourdough toast and fruit

Recipe: Country Pork Sausage Gravy

Abby H.

This is a very easy breakfast to make. It goes great on toast, biscuits, and crescent rolls.

Ingredients

  • 1 lb. Bulk breakfast sausage (I like Jimmy Dean)
  • 1.5 cups milk (I used whole milk)
  • 1/2 cup All-Purpose flour
  • Salt and Pepper to taste

Directions

  1. In a large skillet, brown and crumble sausage over medium heat.
  2. Once the meat has cooked through, sprinkle flour in the skillet. Stir the flour, coating the meat and absorbing the fat in the pan.
  3. Allow flour to cook and brown slightly, stirring frequently.
  4. Turn down the stove to low, and slowly pour milk over the mixture, while whisking. Stir constantly as the mixture cooks and the flour thickens.
  5. If the gravy is too thick, add a little milk (about 1/4 cup), and continue to cook until thick.

Subtitutions:

  • If you are dairy-free, use your favorite milk.
  • If you are gluten-free, use a 1:1 Gluten Free All Purpose Flour.
  • If you do not eat pork, turkey breakfast bulk sausage is a great replacement.

Kevin’s Natural Foods for Breakfast – New TryaBox

Abby H.

Kevin’s Natural Foods is back and ready for breakfast in this Tryazon Featured TryaBox opportunity, from Kevin’s Natural Foods! Try two of the following incredible freezer scramble starters: Denver-Style Ham & White Cheddar and Spinach & Bacon Florentine. Just add eggs for a clean, delicious & filling start to your day!

Tryazon has 275 sampling spots open for this opportunity! Those selected get to receive a TryaBox with two coupons for FREE Scramble Starters from Kevin’s Natural Foods to be picked up at Target, Kroger, Harris Teeter, Giant Banners, or Hannaford from the freezer aisle to sample and review at home – no party needed!

Learn more and apply here.

 

7/20/2026 National Lollipop Day- Celebrate with See’s!

Abby H.

Visit any See’s Candy location for National Lollipop Day on July 20, and you’ll receive a free lollipop — no purchase necessary.

Flavor availability may vary by location, but here are the flavors you may have to choose from:

Chocolate
Vanilla
Butterscotch
Sugar Free Butterscotch
Café Latté
Cinnamon

Free Slurpee Day is here on 7/11/26!

Abby H.

7-Eleven is celebrating its 99th birthday and the 60th anniversary of the Slurpee by handing out free small Slurpees nationwide on Saturday, July 11, 2026.

The giveaway runs from 11:00 a.m. to 7:00 p.m. at participating 7-Eleven, Speedway, and Stripes stores, while supplies last. No purchase is necessary.

To find your closest location or for more details, visit their website.

Talk back: What is your favorite Slurpee flavor? I love a frosty Coke Slurpee, but any citrus flavor is a close second.