Delivery – DONE!


(Couldn’t resist posting this!)

Today I just got back from delivering another 100 baby hats to St. Joseph’s Mercy Hospital, Pontiac; that brings my total hats to 550 – now, don’t get too surprised, this was with HELP from other people, too, along the way. If I had to ‘say’ – I’d guess I knit about 98% of them; just glad they can go to a good cause.

Our weather is lovely for Summer – it’s a bit grey out, but still 81 balmy degrees with a slight breeze – NICE weather!

Passed my local gas station on my travels and regular gas us now $3.59/9!!! WOW! (almost too bad that my tank is still on over-full . . . sigh). It hasn’t been that low in MANY months!


Strawberry Banana Pudding Fluff

1 (3.4 oz) box instant vanilla pudding
2 C. milk
2 C. chopped strawberries
2 C. mini marshmallows
2 bananas, sliced
1 (8 oz) tub Cool Whip, thawed

In medium bowl, mix together pudding
mix & milk accordg. to pkg. directions.
Fold in Cool Whip until thoroughly mixed.
Stir in strawberries, bananas & marsh-
mallows; mix well. Refrigerate until ready
to serve. Serves 12


Homemade Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

2 cups powdered sugar

1 1/2 tablespoons milk

Combine flour, sugar, salt, baking
powder, cinnamon. Stir in milk and
egg until just combined. Fold in apple.
Pour oil into skillet so that it is
approximately 1 1/2 deep. Heat oil
on high. Oil is ready when a little
dough thrown in floats to top.
Carefully add dough to oil in
heaping teaspoons. Cook until
brown, about 2 minutes, then flip.
Cook another 1-2 minutes, until
both sides are browned. Transfer
briefly to paper towels to absorb
excess oil, then transfer to cooling
Make glaze by stirring milk and
powdered sugar together in a
small bowl. Drizzle over apple
fritters. Wait approximately 3
minutes for glaze to harden, then
flip fritters and drizzle glaze over
the other side. Best served warm

(recipe: Facebook)

Ground Beef Enchilada Skillet

1 lb. ground beef
1/2 onion, chopped
2 cloves garlic, minced
salt & pepper
1/4 C. cilantro, chopped
1 (2.25 oz) can sliced olives
4 green onions, chopped
1 (28 oz) can enchilada sauce
1 C. chicken broth
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1 T. butter
12 corn tortillas
4 C. Mexican-blend shredded cheese

Using a deep, oven-safe skillet, heat to
medium-high heat. Brown ground beef, onion
& garlic; add salt & pepper. Cook until meat
is browned, about 5-6 minutes; drain. Add
enchilada sauce, chicken broth, salt & pepper,
sugar & butter; stir. Simmer, covered, 5
minutes. Pour all but 1 C. sauce into a separate
bowl. Layer 6 tortillas in skillet & cover with
half of remaining sauce & 2 C. Mex. cheese.
Sprinkle half of green onions, cilantro & olives
over cheese. Layer 6-7 more tortillas in skillet
& cover with remaining sauce. Set oven to Broil;
place pan in oven & broil until cheese is melted &
a little browned, 3-4 minutes. Remove from oven
& let set 3-4 minutes, then sprinkle remaining
green onions, olives & cilantro on top.
Serves 6-8


Summer Shrimp Salad

1 lb. cooked shrimp/ chilled &
coarsely chopped
1/2 C. mayonnaise
1 1/2 T. fresh lemon juice
1/2 tsp. paprika
1/4 tsp. cayenne pepper (or
less, if desired)
1/4 C. minced red onion
1/4 C. minced celery
1/2 C. real bacon bits
(4-5 slices, cooked & chopped)
1/4 C. fresh parsley, chopped

Mix all ingredients together;
chill for at least 1/2 hour before

May be served in tortilla bowls,
regular bowls or use as a dip with
toasted baguette slices.

(recipe: Allison –

Tiny Tuna Delights

2 eggs
2 (5 oz, ea) cans chunk light tuna
in water, drained/flaked
1 (6 oz) pkg. Stuffing Mix for
1 C. water
1 stalk celery, finely chopped
4 green onions, chopped
1/2 C. mayonnaise
1/4 lb. (4 oz) Velveeta, cut into
12 cubes

Heat oven 400 degrees F.
Mix all ingredients except Velveeta
until blended. Spoon into 12 muffin
pan cups sprayed with nonstick spray.
Press 1 Velveeta cube into center of
each tuna-filled muffin cup, completely
enclosing the cheese. Bake 15 minutes
or until golden brown. Cool 5 minutes
before removing from pan to serve.
Serves 6

(recipe: Kraft foods)

Jalapeno Slaw

3/4 C. mayonnaise
1/4 C. lime juice
1 (2 lb) head cabbage, shredded
1/2 C. chopped fresh cilantro
2 fresh jalapeno peppers,
stemmed/seeded & thinly sliced

Mix mayo & lime juice in large
bowl. Add cabbage, cilantro &
jalapenos; mix lightly.

(recipe: Kraft foods)

Saucy Mexican Chicken

4 small boneless skinless chicken
breasts* (1 lb)
1 C. thick & chunky salsa
1 (15 oz) can black beans, rinsed &
1/2 C. water or chicken broth
1 C. shredded Cheddar cheese

Cook chicken in nonstick skillet on
medium-high heat 4 minutes on
each side or until browned on both
sides. Add salsa & beans to skillet;
bring to boil, cover & simmer on
medium-low heat 5 minutes or until
chicken is done (165 degrees F.)
Uncover, top with cheese; remove
from heat & let stand, covered,
5 minutes or until cheese is melted.
Serves 4

*can substitute 8 chicken thighs

(recipe: Kraft foods)

Cake Mix Italian Cream Cake

1 (18 1/4 oz) white cake mix
1 (3.5 oz) pkg instant vanilla pudding
1 1/2 C. water
4 eggs
1/2 C. canola oil
1 C. chopped pecans or walnuts
2 C. flaked coconut

3 T. butter, softened
6 oz. cream cheese, softened
1-2 T. cream
2 1/2 C. confectioners sugar
1 1/2 C. flaked coconut

Preheat oven 350 degrees F.
In large mixer bowl add cake mix,
vanilla pudding, water, eggs & oil.
With elec. mixer, beat 2 minutes at
medium speed; fold in chopped
nuts & coconut. Pour batter into
a greased 9 X 13 pan (or spray with
nonstick cooking spray and lightly
flour). Bake 45 minutes or until
toothpick inserted off center comes
out clean. Cool completely before
In medium mixer bowl, blend butter &
cream cheese. Add conf. sugar & enough
cream to make it a smooth spreading
consistency. Frost cake with frosting
& sprinkle top with coconut.

(recipe: worldsbestrecipes4utoday.

Bacon & Onion Foil Packet Potatoes

(Grill or oven)

2 – 3 sheets heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices  cooked/crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper, to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking
spray. Top each piece with equal
portions of potatoes, bacon,
1 packet onion soup powder and
mix. Add salt and pepper to taste.
Add 1 tablespoon of butter to each
serving. Wrap securely.Grill for
20- 30 minutes.

Preheat oven  350° degrees F.
Bake 35 minutes or till done. Let
stand 10 minutes before serving.
Serve in foil, topped with sour
cream if desired

(recipe: Facebook)

Skillet Eggplant Parmesan

2 eggs
1 1/2 C. Italian seasoned bread crumbs
1 medium eggplant (about 1 lb), cut
into 1/4″ slices
1/3 C. vegetable oil, divided
1 (24 oz) jar marinara sauce, divided
1 1/2 C. shredded mozzarella cheese

Place eggs in a shallow dish; beat lightly.
Place bread crumbs in another shallow dish.
Dip eggplant slices in egg, then in bread
crumbs; pat crumbs lightly on both sides.
In large skillet, heat 2 T. oil over medium
heat. Fry eggplant slices 1-2 minutes per
side until golden, adding more oil as needed;
remove to platter. When done frying, discard
oil & place 3/4 C. sauce in skillet. Layer with
fried eggplant then spoon 3/4 C. sauce over
& sprinkle with 1/2 C. cheese. Repeat layers
2 more times, ending with sauce & reserving
1/2 C. cheese. Cover & heat 12-15 minutes
on medium-low heat. Remove cover; sprinkle
remaining cheese; cook 3-5 minutes longer
or until cheese is melted. Serve immediately.
Serves 4

Parmesan/Garlic Grilled Corn

cooking spray
1/4 C. margarine
1/2 tsp. garlic salt
1/8 tsp. ground black pepper
4 medium ears fresh sweet corn,
husks removed
3 T. grated Parmesan cheese

Spray cold grate of gas grill with
cooking spray; preheat grill to
medium heat. Combine margarine,
garlic salt & pepper in small bowl;
set aside. Grill corn 12-15 minutes or
until tender & browned lightly, turning
occasionally. Remove corn from grill,
brush with marg. mixture then sprinkle
entire ear with cheese. Serves 4,
1 ear each.


Pina Colada Poke Cake
(no alcohol)
Overnight recipe
1 box butter cake mix (and
ingredients on box to make
1 (14 oz) can sweetened
condensed milk
1 (15 oz) can cream of coconut*
1 (15.25oz) can crushed pineapple,
drained & juice reserved

2 C. heavy whipping cream**
2-4 T. powdered sugar
1 tsp. coconut extract
shredded coconut
maraschino cherries (garnish)

Prepare & bake box cake in
9 X 13 greased pan, accordg. to
pkg. directions. While cake is
baking, mix pineapple juice,
sweetened cond. milk & cream of
coconut until smooth. Immediately
after removing cake from oven, use
end of a wooden spoon and poke
holes all over top of cake. Pour milk
mixture over top of warm cake, making
sure to get it down into the holes. Cake
will appear VERY saturated, but it will
absorb liquid. Evenly spread reserved
crushed pineapple over top. Cover
cake with plastic wrap & refrigerate

In a bowl, beat together topping
ingredients vigorously by hand, with
a whisk or elec. mixer. When cream
starts to thicken, add in powdered
sugar & coconut extract. Continue
beating until soft peaks form. Frost
cake with topping, garnish with
shredded coconut & maraschino
cherries, if desired. Keep cake
covered in fridge for up to 3 days.

*cream of coconut NOT coconut
milk – you can usually find cream of
coconut in the drinks/mixers aisle of
grocery store

**Poster states you may use
Cool Whip (thawed) as a substitute
in the topping.

(recipe: Mary Free-Marys Recipe


Today’s mail brought me both the yarn for the shawl
AND that huge skein of Rosebud yarn I just bid on
and won the other day – amazing! Since the baby
hats are done (for now) I might either start the shawl
or work on the easy crocheted baby blanket (or a bit
of both!). Dinner tonight is an easy one: frozen pkgs
of Shrimp Scampi – you just heat them up! Sounded
good AND easy, so we’ll see. The other night I made
(what turned out to be) a VAT of spaghetti – didn’t
plan on it being THAT big (there are only three of us
currently eating here); I used 1 1/2 pkgs of angel
hair pasta – a bit TOO much! I might just freeze the
rest of the pot (about 1/2 pot left), as we’re all
getting a bit tired of eating the SAME thing every
night/lunch/snack, etc. Ever had that happen to you?
I shouldn’t complain, I’m sure there are people who
are going hungry right now that would be very
glad to get this spaghetti.

Another ‘thing to figure out’ – back to my Youtube
account – can’t seem to figure out where all my
saved ‘favorites’ went; watched their intro video
and learned that they changed up the format –
that’s great, but it only shows me about the last
3 months of my video watchings, NOT the ones
I’d saved (and there was one particular music
video I REALLY wanted to find: a clarinet piece
by a Jewish holocaust survivor (I posted it on
Facebook about 3-4 months ago; even tried going
through my previous postings on Facebook –
no luck). Ah, technology – ain’t it a PAIN!!!




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2 CommentsLeave a comment

  1. Hi there! My name is Cameron Von St. James and I had a quick question for you! I was wondering if you could email me at your earliest convenience at cvonstjames AT gmail DOT com 🙂 I greatly appreciate your time!!

  2. Those hospital people sure must like seeing you coming in with arms full of baby hats. Good job there Lady Jane!!!!

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