Oh No! Save me from myself!


Well, friends – sometimes you have to admit some things are a bit over your head; tried pattern I showed you yesterday (mitered squares) – mine came out OK but it didn’t have the nice pronounced ridge down the middle like the photos – sigh; decided to scrap that idea. Of course, (if you know me at all) that didn’t stop me! Found myself today idly perusing Pinterest.com (great site – TONS of ideas for all kinds of things: food, crafts, fashion, pets – just about anything you can imagine – and it’s all FREE!). Well . . . I started looking under knitting patterns and, as fate would have it, found several great ideas: a somewhat easier pattern for knitting Fortune Cookie baby booties (done that before but my directions are in French), a really cute pattern for knitting small GNOME baby toys


and a pattern for knitting a (baby toy) hedgehog! I have a good friend who’s expecting around the beginning of June so you see my drift. The hedgehog is really adorable and I want to try to tweak it up a bit by maybe making big loops on his back to resemble their quills – we’ll see. In their pattern the ears are cut out of felt (this would NOT be a good idea for a baby, so I would have to crochet ears & sew them on – not a problem).


Anyway – you can see my need for attempting this cute project; their hedgehog is really small (even the one on the left) so I might try one using their pattern and then see if I can enlarge it a bit – doesn’t seem to be too difficult – we’ll see.


Crockpot Turtle Upside Down Cake
(Made using a crockpot with a
removeable crock insert*)

1 box Betty Crocker SuperMoist German
chocolate cake mix
1 1/4 C. water
1/2 C. vegetable oil
3 eggs
6 T. unsalted butter, softened
1 (14 oz) can sweetened condensed milk
1 (11 oz) pkg. caramel bits
1 tub Betty Crocker milk chocolate frosting
1/2 C. ice cream caramel sauce
1 C. pecan halves

Spray inside of crockpot with nonstick spray.
Line inside of crockpot with foil overlapping
sides of crockpot to form ‘handles’, then spray
the foil. In large bowl beat cake mix, water,
oil, eggs, butter & 1/3 of can sweet’d/cond
milk on Low 30 seconds, then on medium
speed 2 minutes scraping bowl occasionally.
Pour half of cake batter into bottom of crock-
pot. Cover & cook on High 1 1/2 hours until
cake is just set.
In medium bowl combine caramel bits &
another 1/3 of can sweet’d/cond. milk.
Microwave 2-3 minutes, then stir to melt
caramel bits. Pour about 2/3 of mixture
on top of cake in crockpot, then pour
remaining cake batter on top. Cover & cook
on High another 1 to 1 1/2 hours or until
a toothpick inserted in the top cake comes
out mostly clean.
*Remove stoneware insert & transfer to a
cooling rack; cool cake 15 minutes in insert.
Carefully lift cake from insert using foil as
handles & place cake on cooling rack.
Carefully remove foil from sides of cake. Place
a serving plate upside-down on top of cake.
Carefully & quickly invert cake onto plate;
cool completely.
Frost top of cooled cake then drizzle caramel
sauce on top. Sprinkle top with pecans.

(recipe: allfood.recipes)

Frito Pie

2 lb. ground beef
3 cloves garlic, minced (optional)
1 (12-14 oz) can tomato sauce
1 (10 oz) can Ro*Tel diced tomatoes & chiles
1/2 tsp. salt
1 tsp. ground oregano
1 T. ground cumin
2 T. chili powder (or more, to taste)
1 (14 oz) can kidney beans, drained/rinsed
1 (14 oz) can pinto beans, drained/rinsed

1/4 C. corn meal
1/2 C. warm water

bag of Fritos corn chips
grated sharp Cheddar cheese
diced onion (optional)

Brown ground beef with garlic over medium-
high heat;drain grease. Add mixture to
crockpot with tomato sauce, Ro*Tel, salt,
oregano, cumin, chili powder & both beans.
Cover & cook on Low 6-8 hours or High 3-4.
Just before serving stir & (if it needs thickening)
mix corn meal with warm water then add to
mixture; stir to combine & simmer 10-15
minutes longer.

Preheat oven 350 degrees F.
Cover bottom of a 9 X 13″ dish with a single
layer of Fritos; top with chili from crockpot.
Sprinkle with diced onion (optional) then
Cheddar cheese. Arrange additional Fritos
around edge of dish & bake 15 minutes
until cheese is melted. Serves 8

(recipe: momswithcrockpots.com)
Perfect Pea Salad

1 T. butter
1/2 C. mayonnaise
1 (15 oz) can peas, drained
3 hard-boiled eggs, finely chopped
1/4 tsp. salt
1/8 tsp. black pepper

In small saucepan melt butter over
medium-low heat. Add mayonnasie
& peas – toss lightly to coat & remove
from heat. Transfer to medium bowl;
add remaining ingredients & mix
well until combined. Cover & chill
at least 2 hours before serving.
Serves 3

(recipe: mrfood.com)
Aimee’s Quick Chicken

4 skinless boneless chicken breast
4 oz. Dijon mustard
1/4 C. teriyaki sauce
1/4 C. bacon bits
1/2 C. grated Parmesan cheese

Preheat oven 400 degrees F.
Place chicken in 9 X 13 dish. Spread
mustard evenly over chicken; pour
teriyaki sauce evenly over all. Sprinkle
top with bacon bits, then cover with
cheese. Bake 30 minutes.

(recipe: Mary Free-Marys Recipe Exchange)
Garlic Shrimp Tortellini Toss

1 (19 oz) pkg. frozen cheese
tortellini, thawed
1 1/2 C. peas
2 T. olive oil
1 lb. uncooked medium shrimp,
3 garlic cloves, minced
1/2 tsp. salt
1/2 tsp dried thyme
1/4 tsp. pepper

Prepare tortellini accordg to pkg.
directions. During last 5 minutes
of cooking time add peas; drain.
Heat oil over medium-high heat
in large skillet; add shrimp & cook
2 minutes. Add garlic to mixture &
cook another 2 minutes until shrimp
turn pink. Add tortellini mixture to
skillet & stir in seasonings; toss to
coat. Serves 4

(recipe: julieseatsandtreats.com)

Triple Onion Herb Dip

2 T. olive oil
2 shallots, sliced
3 green onions, white & green
parts chopped separately
1 tsp. chopped thyme
8 oz. cream cheese, softened
1 C. plain Greek yogurt
1/2 red onion, minced
salt/pepper, to taste

Heat a cast iron skillet; add oil, shallots,
green onion whites & thyme. Cook until
shallots are golden. Transfer mixture to
paper towels. In bowl, mix together cream
cheese & yogurt. Stir in cooked shallot
mixture, red onion & green onion greens.
Season with salt/pepper. Refrigerate until
ready to serve. Makes 2 C. /4 servings

(recipe: Russie-Marys Recipe Exchange)
Snickerdoodle Poppers

1 can Grands biscuits (or similar
style refrigerator biscuit)
1 box vanilla instant pudding
sugar & cinnamon mixture (for
rolling poppers in)

Prepare pudding mix as directed
on box; chill. Cut biscuits into 4
pieces; roll into a ball – do not roll
ball tight; you want the dough to
expand easily. Deep fry balls in hot
cooking oil; turn to evenly cook.
Place cooked dough on plate with
paper towels to absorb excess oil.
Break one ball open to see if inside
is cooked (Poster microwaved entire
plate 1 minute to ensure dough was
done in middle). Roll balls in sugar/
cinnamon mixture to coat evenly.
Use a cake decorating bag filled with
pudding & large tip – poke hole into
ball & fill with pudding.

(recipe: Mike Suddaby-Facebook)

Today we’re back to ‘regular’ weather for this
season: 51 degrees F., cloudy & windy (possible
high of 58 – not very warm!). We didn’t get the
thunderstorms yesterday, just light rain (better
for not beating up the flowers!).
I’m ‘chomping at the bit’ today, anxious to see
if we will gain any new people to the knit group
now that we’re on Facebook; also anxious to see
what the ladies bring in for the Yarn Swap (as IF
I need more yarn – but thinking if there is any
‘fun fur’ in black or brown, that might work for
the back of the hedgehog – we’ll see (it might
not be a good idea if it’s for a baby – wouldn’t
like a mouthful of ‘fun fur’!) I’m like a little kid
when it comes to excitement at something new –
want to get off here and attempt the hedgehog
(OR the little gnomes!).

Hope your day is going the way you’d like – take
a little break & treat yourself to something:
cup of cocoa/tea/coffee, read a chapter in a book,
close your eyes/put your feet up and take a 10
minute nap (and tell anyone that asks that
Grammypammie said it’s OK! – (just a thought-
don’t want to get you in trouble!).




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One CommentLeave a comment

  1. You sure know how to find the unusual when it comes to projects.

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