I’m nothing if not PERSISTENT!


For those of you who know me – one thing I am is: PERSISTENT! Definition here:”continuing firmly or obstinately in a course of action in spite of difficulty or opposition.” Today is another of those: JUST GOTTA days – meaning I saw a knit AND a crochet pattern and I JUST GOTTA conquer them! I’m not a ‘great’ crocheter’ but I usually can figure out beginner patterns. Facebook had a really pretty crocheted afghan square I would like to ‘attempt’ to crochet. It’s taken me almost 4 tries at just copying it! Turns out, after careful examination – this will be a (what do you call them?) Partial directions given over FOUR WEEKS! UGH! Think I got DAY 1 down – we’ll see how this goes. As to the other pattern, it’s a knit dishcloth pattern (somewhat similar to the crocheted one). I have done what’s called “Corner – to – Corner” squares before (it means you start with a very few stitches and keep knitting/adding stitches then decreasing – you are basically knitting a KITE! Guess I can’t copy/paste the photo from the site but when/IF I get one made I’ll photo it. I love a challenge and I AM obstinate when it comes to being able to conquer something that seems ‘do-able’ to me. We’ll see how this goes!


Strawberry Shortcake Kabobs

2 boxes fresh strawberries, hulled
1 box white cake mix
3/4 C. Greek vanilla yogurt
2 egg whites
1 1/3 C. water
1 bag white chocolate chips

wooden skewers

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish with nonstick
spray. In large bowl mix together cake mix,
yogurt, egg whites & water – mix until
smooth & pour into prepared pan. Bake
20-25 minutes until a toothpick inserted
into center comes out clean. Cut shortcake
into 2 inch cubes. Using skewers, place 3-4
cubes of cake & 3-4 strawberries, alternating,
on each stick. In a glass bowl melt chocolate
in microwave about 2 minutes, stirring every
30 seconds until melted. Once fully melted,
insert it into a large zip lock bag & cut off
the corner tip. Place a sheet of waxed paper
under a wire rack & place skewers on rack.
Drizzle melted chocolate onto skewers &
refrigerate to set. Makes 22-26 skewers

(recipe: sugarapron.com)

Over Night Layered Salad

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 red pepper, chopped
1 medium onion, sliced, separated
into rings
2 C. frozen peas (about 10 oz)
1 C. mayonnaise
2 T. sugar
1 C. (4 oz) shredded Cheddar cheese
12 strips bacon, cooked/crumbled
3/4 C. dried cranberries

In 4 qt or 9 X 13″ glass dish layer
first 5 ingredients. In small bowl
mix mayo & sugar; spoon over salad,
spreading to cover. Sprinkle top with
cheese, bacon & cranberries. Refrigerate,
covered, overnight. Serves 16 (1 C. each)

(recipe: tasteofhome.com)

Cattle Drive Casserole

1 1/2 lb. ground beef
3/4 C. diced onion
1 bell pepper, diced
1 pkg. taco seasoning mix
1/2 C. sour cream
1/2 C. mayonnaise
1 C. Cheddar cheese, shredded/
1 (4 oz) can diced green chiles
1 (10 oz) can Ro*Tel diced tomatoes
with green chiles
2 C. Bisquick baking mix
1 1/4 C. water, divided

Preheat oven 350 degrees F.
Brown ground beef in large skillet; drain
& add diced onion, bell pepper, taco
seasoning & 1/2 C. water – simmer 10
minutes until onion & pepper are
softened. In a bowl combine sour
cream, mayonnaise, 1/2 C. Cheddar
cheese & green chilies. Stir Bisquick
& 3/4 C. water together in a bowl to
make a soft dough (you may need a
bit more water). Spray 9 X 13″ baking
dish with nonstick spray. Press dough
into bottom of dish & bake 5 minutes.
Top cooked dough with ground beef
mixture, the Ro*tel (spread evenly),
sour cream mixture & sprinkle
remaining Cheddar cheese on top.
Bake 30 minutes. Serves 6

(recipe: whoneedsacape.com)

Chicken Tortilla Wraps

2 large frozen chicken breasts
1 can (Ro*tel) tomatoes with
green chiles, mild (or original)
1 (15.25 oz) can whole corn, drained
1 (15.5 oz) can black beans, rinsed/
1 (8 oz) pkg. cream cheese
1 pkt. Ranch dressing mix (dry)
1 T. cumin
1 tsp. onion powder
1 tsp. chili powder

flour tortillas
shredded cheese
sour cream
chopped avocado

Place frozen chicken, Ro*tel, corn,
black beans, cream cheese, ranch
seasoning, cumin, onion powder &
chili powder in crockpot. Turn on Low,
cover & cook 6 hours until chicken is
done, stirring every hour or so. Remove
chicken & shred then return to pot;
stir. Serve immediately.
METHOD: Place some chicken mixture
on tortilla, add cheese, sour cream,
avocado or any other desired toppings.
Serves 6

NOTE: This meal works well for a freezer
meal. Place chicken, Ro*tel, corn, black
beans, cumin, onion powder, chili powder
in a gallon-size freezer bag. When ready
to eat, put frozen ingredients into crockpot
& set on Low. Add cream cheese & follow
cooking directions above.

(recipe: numstheword.com)
Baked Pepperoni Pizza Dip

2 (8 oz, ea) pkgs. cream cheese, room temp.
1/2 C. sour cream
1 C. whole mozzarella cheese, shredded-
plus more for topping
1 C. pepperoni, sliced to half moons
1/4 C. chopped basil
2 T. olive oil

tortilla chips
thick sliced bread

Preheat oven 375 degrees F.
In large bowl mix cream cheese, sour
cream, Mozza. cheese, pepperoni, basil
& olive oil. Spray a small casserole dish
with nonstick spray and pour mixture
in, spreading to even out top. Sprinkle
more Mozz. cheese on top; place
pepperoni halves on top & bake 25
minutes until mixture is bubbly & cheese
has melted. Serve hot with tortilla chips
or sliced bread.  Serves 6-8

(recipe: tablefortwoblog.com)

Crockpot Italian Seasoned Potatoes

3 large yellow potatoes*
1 T. olive oil
1 T. Italian salad dressing**

Spray insides of crockpot with nonstick
spray. Scrub potatoes until clean; cut into
cubes & place in crockpot. Drizzle with
olive oil & sprinkle with salad dressing
mix. Cover & cook on High 2-3 hours or
Low 4-6 hours until potatoes are tender.
(*Yellow potatoes will cook a lot quicker than
russet so keep that in mind if you choose
a different potato) Stir potatoes gently &
serve. Serves 4

**Homemade Italian Dressing mix:

1 T. garlic powder
1 T. onion powder
1 T. sugar
2 T. oregano
1 tsp. black pepper
1/4 tsp. thyme
1 tsp. ground basil
1 T. chopped parsley
2 T. salt

In airtight container  mix all ingredients &
store with lid on tightly.

(recipe: 365daysofcrockpot.com)

Shredded Philly Cheese Steaks

3-4 lb. bottom beef round roast
salt/pepper/onion powder
cooking oil
2 cloves garlic, minced
1 (1.1 oz) pkt. (Lipton) beefy onion
soup mix
1 bell pepper, seeded/sliced
1 white onion, sliced
1 C. water

For Serving:
sliced Swiss cheese
Hoagie rolls or sliced French bread

Place large skillet on stove on medium-
high – when pan is hot add oil. Place
roast in pan & brown on all sides then
place in crockpot. Add garlic, onion soup
mix, bell peppers & onions – pour water
over all. Cover & cook on Low 8 hours
WITHOUT opening lid during cooking time.
When meat is done, shred using 2 forks
right in the crockpot (discard any fatty
pieces). Let meat & juices settle a few
minutes to allow grease to rise to the
top. Use a paper towel to lay over meat
& remove towel immediately. Most of grease
will be on the paper towel – discard
paper towel. Serve on sliced rolls or
bread topped with Swiss cheese. Serves 6

NOTE: If you want the cheese melted, place
cheese topped sandwiches in oven under
the broiler until cheese melts.

(recipe: themagicalslowcooker.com)

 Boston Cream Poke Cake

1 (15.25 oz) box yellow cake mix
1 (4 serving size) vanilla or French
vanilla instant pudding mix
4 eggs
1/3 C. oil
1 C. water

2 boxes (4 serving size, ea) OR 1 box
(5.1 oz) “Family Size” instant vanilla
pudding mix
milk to prepared the boxes for PIE

1 C. heavy cream
8 oz. chocolate chips

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. Place all cake ingredients in large
bowl; beat at medium speed using elec.
mixer 2 minutes. Pour into prepared pan &
bake 35-40 minutes until toothpick inserted
into center comes out clean. Remove from
oven & cool 5 minutes. Using handle of a
wooden spoon, poke holes all over top of
cake (every 2 inches) then cool cake
completely. When cake is cooled, prepare
pudding by placing milk & pudding mix in
large bowl & beating at Low speed 1 minute.
Pour over top of cake & spread evenly. Chill at
least 3 hours.
Heat cream almost to boiling; remove from
heat & add chocolate chips – let stand 5
minutes then whisk until smooth. Pour over
top of cake & chill 1 hour. Serves 12

(recipe: bakeatmidnite.com)

Today has been a really quiet one (for a change); both
sons are off/out visiting friends. Husband & I are quietly enjoying the peace – YAY! Weather is around 80, some sun – nice enough for me. Not much planned – kind of mulling over what to make for dinner; earlier husband and one son BOTH decided to make themselves eggs (each at different times). MY plan was Steak & Eggs – but not sure if they will even be interested – considering . . . sigh.

Hope your day has been as lovely as you planned;




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One CommentLeave a comment

  1. Don’t you just love those patterns (that like TV shows) say To be continued. Makes you feel like a fish that swallowed a hook.

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