I’m Doin’ it!


EPIC Novel-type POST (Warning – abandon now

if your eyes are sore!)

After four disasterous tries at conquering this new-fangled ‘net’ “yarn”, and also watching the teaching videos for it, I’d pretty much given up. This was to be two knitted scarves for two friends for Christmas; big disappointment for me. My husband said: “Don’t give up now – put it down and come back to it.” Well, I’d alread DONE that four times, four separate tries. One more try – sat down with the ‘yarn’ and needles and did the 6 stitch cast on (OK so far), started to put on the first knit stitch – it fell off the needle (repeat this many times, BIG disappointment.). All of a sudden I heard the voice of the young man doing the demonstration on one of the videos, where he said something about his needles being too long and how he wished he had shorter ones. That got me to thinking: I have the circular needles I won last month AND they have various snap-on lengths, so I tried them. IT WORKED! The stitches don’t slip off, and I’m now about 1 1/2 feet into knitting the scarf – YAY!!!  SIDE NOTE: Since I wrote the above, I’ve now finished THREE scarves in this ‘yarn’ – it isn’t as bad as I’d thought, ya just have to kind of ‘get the hang of it’.

It’s been two days of blessings here for me – Monday I went to the Ladies Fellowship Christmas dinner – VERY nice; really pretty decorations, great food, great speaker and lots of wonderful fellowship – I am SO glad I was able to go. Tuesday morning was my Ladies Bible study and I’m glad I went to that, too. There were more people there this time than ever before (I’d say around 18). Since it’s the holidays, we all went out to lunch together – another great time! We went to a local restaurant called Fino’s – I had a slim jim & coleslaw – the sandwich was HUGE! Even a really big pickle! Very affordable – $8.05 (I brought half home to my husband!). The ham was really thick slabs (not the very thin ones you usually see on a Slim Jim), real Swiss cheese, big hoagie bun – VERY good!  Tuesday Night – Knit Night with the new (to us) location at the back of the store-it worked out OK – a little awkward, we’ll have to keep working on the location of the tables – we had twelve that night. Thursday – babysit grandson; he was good, he ‘play cooked’ several meals for me.

It’s been a week of lots of driving; it’s now Friday. Picked up youngest from school & took him to the doctor’s – he’s been coughing and congested for weeks (he’s really stubborn when it comes to admitting he needs a little medical ‘help’). Turns out he has inflamed tonsils, etc. and now is on four medications (for congestion, allergies, breathing, etc.) In less than an hour I’ll have to go pick him up from work – lots of driving.

Health-wise, I’m OK, not exactly sure what was going on Tues-Thurs, but my leg muscles were killing me – really achy. It’s better today; you better believe I’ll REALLY be glad when my 5 years on this cancer medicine is over, it hits you at the weirdest spots and times. I was shopping at WalMart and was almost in tears by the time it was time to check-out just because my legs hurt so much I almost couldn’t walk – go figure. Husband suggested I try Ibuprophen and it’s helped quite a bit – Ah, LIFE – it’s Ok if you can just survive through it, eh?

Been cooking a bit this week, made Potatoes O’Brian last night (Hamburger, shredded hash browns with red & green peppers cut up & onions, then cooked into a type of hash, with melted Cheddar cheese over the top). Tonight was Salmon Patties with baked potatoes & carrots. It’s funny – middle son  moved out to his friend’s apartment on Saturday – he’s stopped by here EVERY day since he moved (sometimes twice!) – how funny! Bought the fixin’s for chili – it’s not really cold here, it’s been rainy, sometimes cold – today it was 54 with a  mild rain/mist throughout the day. I know the ‘s-n-o-w’ is coming soon.


Taco Chicken & Rice

3 C. chopped chicken
1 (1.3 oz) envelope dry taco seasoning
1 C. uncooked white rice
2 C. celery, chopped
1 green bell pepper, seeded & chopped
2 (15 oz, ea) cans Mexican stewed tomatoes

Combine chicken, taco seasoning, rice,
celery, bell pepper & stewed tomatoes;
mix well. Pour into 5 quart crockpot;
cover & cook on Low 4-5 hours.
Serves 3-6

(recipe: Rhonda G-Marys Recipe

Smothered Chicken

4 boneless chicken breasts
12 oz. fresh mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French onion soup
1 vegetable of choice: chopped
celery, baby corn, etc.

Cut chicken breast into stew-sized
chunks; saute. Wash mushrooms, cut
in half. Add all ingredients to chicken,
simmer 1 hour.

(NOTE: this can also be prepared
in a crockpot and cooked all day)

(recipe: Cookincrazyme-RDJ-09/07/12)
Crockpot Dump Cake

1 (21 oz) can blueberry or cherry pie filling
1 (20 oz) can crushed pineapple
1 (18 oz) box yellow or white cake mix
1 stick (1/2 C.) butter or margarine, cold
1 C. chopped nuts (optional)

Grease sides & bottom of crockpot with
nonstick cooking spray. Pour pie filling onto
crockpot, spread around. Pour pineapple on
top of filling, spread around (but do not MIX).
Sprinkle dry cake mix over top (do not mix).
Sprinkle top of cake mix with cinnamon. Cut
butter into small pieces, dot top with butter.
Top with nuts, if desired. Cover & cook on
High 2-3 hours. After 2 hours, remove lid,
carefully stick a wooden toothpick into center
of cake topping – if toothpick looks wet, cake
needs to keep cooking; if it has some dry
crumbs on it, it’s done. IF it needs to cook
longer, test with toothpick every 15 minutes
until done. Let cool to warm or room temp.
before serving. Makes 8-10 servings.

(recipe: Slowcooker digest)
Spicy Tortilla Soup

1/2 lb. lean ground pork
1/2 C. chopped onion
4 C. crushed canned tomatoes
2 C. chicken broth

1 (8 oz) jar medium-hot salsa
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
4 corn tortillas, cut in thin strips

Brown pork &onion over medium-high heat
in large saucepan, stirring occasionally. Add
remaining ingredients except tortilla strips.

Cover & simmer 20 minutes.Stir tortilla strips
into soup & simmer 5-10 minutes more, until
tortilla strips are softened. Serve hot.
Makes 6 servings

(recipe: MasterCook)

Dr. Pepper Pork Chops
(crockpot or oven)

6-8 pork chops
1 (12 oz.) bottle Dr. Pepper
12 oz. ketchup
3 T. Worcestershire sauce
garlic powder, black pepper,
crushed red pepper (optioanal)

Rinse off chops, pat dry with
paper towel. Season chops with
above listed seasonings. Place
all ingredients in crockpot &
cook, on Low, 6 hours or until
chops are cooked through. Remove
chops; whisk in 1 T. flour to thicken
sauce into a gravy.

(If you do not have a crockpot):
Preheat oven 350 degrees F.
In large baking dish, add Dr. Pepper,
Worcestershire sauce & ketchup.
Add meat into mixture, cover &
bake 45 minutes. Uncover &
continue to bake another 30
minutes. Make sure to check
on it every ten minutes, baste
with the gravy.

(recipe: Sandy-Marys Recipe Exchange)

Sinful Cream Cheese Brownies

4 oz. unsweetened chocolate baking squares

1/2 C. butter

2 1/3 C. sugar

1 tsp. vanilla

5 large eggs

1 C. flour

1/4 tsp. salt

1/4 tsp. baking powder

8 oz softened cream cheese

3/4 C. raspberry jam

Preheat oven 350 degrees F.

Melt butter & chocolate in microwave.

When smooth, add 2 C. sugar and the

vanilla. Beat in 4 eggs with mixer; add

flour, salt & baking powder; stir this

in by hand. Pour half of batter into a

greased 9 X 13 baking pan. In a small

bowl, combine cream cheese, 1/3 C.sugar

& 1 egg. Mix well & spread over batter

in pan. Cover with raspberry jam. Spoon

the remainder of brownie batter over jam.

Bake 35-40 minutes.

(recipe: Kelli-justapinch.com)


Creamy Chicken-Broccoli Stuffed Potato

1/3 C. Miracle Whip salad dressing

1 lb. boneless skinless chicken breasts,

cut into bite-sized pieces

1 (10 oz) pkg. frozen chopped broccoli,

thawed & drained

1/2 lb. (8 oz) Velveeta, cut up

6 large baking potatoes, baked & split

Heat Miracle Whip in large skillet on

medium-high heat. Add chicken; cook 8

minutes or until chicken is cooked through,

stirring occasionally. Add broccoli; cook

& stir until tender. Stir in Velveeta.

Reduce heat to Low; cook until Velveeta

is completely melted, stirring frequently.

Spoon over hot potatoes. Serves 6

(recipe: Kraft foods)


Mexican-style Egg Rolls

1 lb. ground beef

1 large onion, finely chopped

5 cloves garlic, minced

1 green pepper, finely chopped

1 large avocado, thinly sliced

1 (1.25 oz) pkg. taco seasoning mix

1 (8 oz) jar taco sauce*

4 (16 oz, ea) egg roll wrappers

2 C. shredded Cheddar cheese

2 egg whites, lightly beaten

cooking oil, for frying

Cook ground beef in large skillet over

medium-high heat until meat is evenly

browned; drain grease. Reduce heat to

medium; mix in onion, garlic & bell

pepper. Cook until vegetables are

softened, about 5 minutes. Stir in

taco seasoning mix & taco sauce.

Continue cooking, stir until sauce

begins to bubble, about 5 more

minutes. Place 1 egg roll wrapper

on clean, flat surface with corner of

wrapper facing you. Spoon 1 T. meat

mixture onto center of wrapper & top

with one avocado slice & desired

amount of cheese. Fold corner closest

to you over mixture & roll wrapper over

contents 1 1/2 times. Fold in two

opposite corners & continue rolling

wrapper so it covers these corners,

tucking them in. Brush remaining

corner with egg whites, pressing to

seal. Repeat these steps with second

egg roll wrapper over top (to help keep

contents from spilling out when

frying. Let finished rolls rest briefly

so that egg white has time to dry & hold

the last corners in place. Pour oil into

a large skillet or fryer set over medium-

high heat. When oil begins to simmer, carefully

drop in 2-3 rolls at a time. Cook until

wrappers turn golden brown & bubble slightly,

approximately 30 seconds – 1 minute.

Use a slotted spoon to remove rolls from

skillet or fryer. Place rolls on a heat-

proof dish covered with paper towel to

absorb oil. Serve warm with additional

taco sauce for dipping.

* You might want more taco sauce to use

for dipping egg rolls

TIP: If you have leftovers, preheat

oven 325 degrees F. & reheat rolls on

a pan for approximately 10-15 minutes

until crisp.

(recipe: Home Made Simple)


Pumpkin-Caramel Monkey Bread


1/2 C. granulated sugar

2 T. pumpkin pie spice

4 cans Pillsbury GRANDS flaky

layers refrigerated biscuits

1 C. packed brown sugar

3/4 C. butter

1/4 C. canned pumpkin (not

pumpkin pie mix)

Preheat oven 350 degrees F.

Spray a 6-Cup Bundt pan,

fluted tube pan or angel

food cake pan with nonstick

spray. In large food-storage

plastic bag, mix granulated

sugar & pumpkin pie spice.

Separate each can of dough into

8 biscuits; cut each biscuit

into quarters. Place 6-8 biscuit

pieces in sugar-spice bag, shake

well to coat. Continue to add

more biscuit pieces to sugar-

spice mixture until all are

completely coated. Place

pieces in pan. In 1-quart

saucepan, melt butter, brown

sugar & pumpkin over medium

heat.When mixture begins to boil,

cook & stir 1  minute. Pour over

biscuits in pan. Bake 35

minutes or until golden

brown. Cool in pan 10 minutes.

Place a plate upside down over

pan; invert plate & pan – remove

pan. Serve warm. Makes 8 servings.

(recipe: Sandy-Marys Recipe Exchange)


Along with knitting the three ‘net’ scarves I’m almost done crocheting a ‘potato chip’ scarf (I’ve done them in the past); this one is in a soft white yarn with a thin silver thread running through it (makes it look like glistening snow) – this one is for the manager of our local Panera Bread since she’s been so great over the past five years allowing our group to re-arrange her store bi-weekly AND occasionally giving us free treats to sample.

Got a BLESSING today-my general doctor called to tell me my blood results from the general checkup this past week. I was really THRILLED to hear that my blood sugar is NORMAL – no diabetes numbers! I asked him, does that mean that I’m really NOT diabetic? He said: “You are in the normal range.” I said, “Does that mean that I was falsly diagnosed all those 6 or 7 years ago?” He just sort of shrugged his shoulders – WOW! Now that doesn’t mean I’m planning on going on any SUGAR eating binges, I’m trying to ‘be good’ and keep my numbers down and hopefully that will help my weight, too (at least it did in the past – of course, adding some exercise wouldn’t hurt, either!).

Anyway, friends, this is a LOooooooooong post so I’ll close. It’s been so busy this week I haven’t really felt like taking the time to make a post, but felt like I’d better – there was just too much ‘stuff’ to write about! (Hope I didn’t lose you mid-way through this epic novel!)

Have a great day!



PS: I’ll post photos of the scarves probably tomorrow (Lord willing . . . )


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One CommentLeave a comment

  1. I would like to see those scarves. Congratulations on the good news about the blood sugars.

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