Tuesday, November 29, 2022


This is a "knock off" recipe for Subway's sweet onion chicken teriyaki sandwich. It is delicious, only about 370 calories and very quick to fix (as long as you make the sweet onion sauce a day ahead so the flavors blend and mellow...important step).

1 pound boneless, skinless chicken tenderloins
1/4 cup soy sauce
3/4 cup pineapple juice
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
1/4 cup brown sugar
2 tablespoons honey
Bring everything but the chicken to a boil and simmer for about 5 minutes or until it starts to reduce. Cool completelythen pour over the raw chicken, cover and refrigerate the chicken for about 30-60 minutes.
When it's time to eat, take the chicken out of the marinade (throw the marinade away...important!!) and grill or broil the chicken until done but don't over cook.
Place chicken pieces in grilled bun and add your favorite toppings. Drizzle with sweet onion sauce (recipe below). YUMMMY!!! Makes about 6 sandwiches.

This is SO tasty and I find all sorts of uses for it. It is not overly onion-y and not overly sweet. 

IMPORTANT TIP: Make it a day ahead of time so the 
flavors blend and mellow.

1/2 cup light corn syrup
1 tablespoon finely minced Vidalia onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
Combine all ingredients for the sauce and bring to a boil for about 30 seconds. Whisk well and cover and chill overnight...important tip.

NOTE: If you don't have Vidalia onion, a white onion will work, just mince it VERY finely. I've even used re-hydrated onion flakes successfully too, although the vidalia onion is best.


Monday, October 17, 2022


The title, Easiest No-Bake Cake, is not an exaggeration,that's for sure!! It is easy, delicious, unique and a great addition to any holiday table.

Before I give you the "recipe", let me just say that there really isn't a recipe. It's just homemade whipped cream, chocolate wafer cookies (or graham crackers) and some decorations (nuts, candies, sprinkles, etc.). Then it sits in the fridge overnight (important step). By the next day, the cookies (or graham crackers) will have softened, and they will taste like cake !!

OK, here goes: The original recipe called for Nabisco chocolate wafer cookies, but some people have a hard time finding them (and they are expensive), that's why I often use graham crackers. 

Chocolate (or cinnamon graham crackers are great too!!

The recipe also calls for homemade whipping cream.  You can use Cool Whip if you have to, but it won't be as TASTY as homemade whipped cream:

3 cups heavy whipping cream
5 tablespoons sugar
2 teaspoons vanilla Extract

Beat these ingredients with an electric mixer (on high) until stiff peaks form, but don't over whip because it starts to taste like butter.

Now, it's time to assemble:  make 4 stacks of cookies (or graham crackers) 9 cookies high, putting some whipped cream in between each cookie, like this:

Next, lay the stacks on a serving plate next to each other (not end to end). They will want to smoosh around a little, but a very flat thin spatula will help you lift and maneuver each stack. It should look like this:

It's important to arrange them like this, so that when you serve this cake, you will be cutting ACROSS the cookies (the reason will be more obvious in the following photos.

Next cover the whole "cake" with a nice thick layer of whipped cream, like this:

Decorate (or don't decorate) the top of it with whatever you like: nuts, crushed candies, sprinkles, etc.

Cover lightly with plastic wrap and
chill overnight before you serve
When it comes time to serve, cut the cake with a sharp, thin blade, knife. It will slice through the softened cookies easily.
See why it's important to arrange the cookies cross wise, so when you cut it, you get this fun design?
Store, covered, in the fridge and be prepared for recipe requests.

Monday, September 12, 2022


I make a LOT of sourdough pancakes, but every once in a while John wants a simple (last minute) "late night breakfast". This recipe is perfect for that; it makes 4 super moist, super tender, super fluffy pancakes. They really "hit the spot"!!!!!

You can double or 
triple this recipe

In larger bowl, mix:
1 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder (yes, TWO teaspoons)
1/4 teaspoon baking soda (do not leave out!!)
1/2 teaspoon salt
Mix together and set aside

In smaller bowl, mix:
1 egg
2 tablespoons vegetable oil
3/4 cup milk
1/2 teaspoon vanilla
Whisk together (a submersion blender works the best) but, whatever you use...it HAS to mix the heck out of these wet ingredients.

Pour the wet bowl into the dry bowl and stir JUST UNTIL EVERYTHING IS WET (and no longer). You want to see lots of little bits and chunks in the batter (definitely NOT a smooth batter).

LET THIS "lumpy" batter sit undisturbed for 
10-15 minutes before you cook it...
DO NOT STIR (after the wait time)

Oil (or spray) your fry pan or griddle, then wipe it down with a paper towel. Preheat to 350 degrees. 

You are going to be tempted to stir the batter before you portion it out, but DON'T !!!

Put 1/2 cup of batter (per pancake) into the pan. Let it cook about 2-3 minutes on the 1st side, then gently turn it over and cook another 1 minute (or so) on the 2nd side. Don't make the common mistake of pressing down on the pancake while it is cooking!!!

This recipe makes 4 pancakes