Famous Japanese Restaurant-Style Salad Dressing



jap dressing

This salad dressing is the closest I’ve had to the Japanese restaurant. It has lots of great taste sensations  – garlic, ginger, minced celery, ketchup, soy sauce, lemon juice, vinegar and oil. You can easily tweak this recipe to your liking. My husband couldn’t stop eating it, and even said he could drink it from the bottle. I will be making this again soon!

1/2 cup chopped minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup (I substituted with cocktail sauce)
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a blender (I used my Nutri Bullet), combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Happy 50th birthday, Buffalo-style chicken wings


Buffalo-style chicken wings turn the big 5-0! Happy 50th Birthday!!!

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It’s been 50 years since the Buffalo food scene was turned on its head. The chicken wing debuted a half century ago.

Let’s celebrate with a BIG batch of Buffalo Hot Chicken Wings!!!


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep-frying
  • 1/4 cup butter
  • 1/4 cup FRANK’S hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder


In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes (do not skip this step).

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.




Couldn’t wait any longer! Today may be cool and foggy, but just couldn’t wait for some homemade lemonade. Sit down, relax, and pour a cool glass of lemonade. This is the best lemonade ever!

  • 1 cup fresh lemon juice (about 5 lemons)
  • 1 cup sugar
  • 5 cups water

Mix together, and serve cold. I usually double this for summer.

Red Velvet Sour Cream Bundt Cake


red velvet bundt cake

There are lots of Valentine cakes out there, but I decided on this Red Velvet Sour Cream Bundt Cake. You can make it even more beautiful by filling the center with strawberries drizzled in chocolate. The Valentine’s Day preparation has just begun!

Red Velvet Sour Cream Cake:
1 box Red Velvet cake mix
1 pkg. vanilla or white chocolate instant pudding
4 eggs
2/3 C. oil
1 C. Tillamook sour cream
3/4 C. milk or buttermilk
2 tsp. vanilla extract, optional
Chocolate Glaze:
1/3 C. unsweetened cocoa powder
1 1/2 C. powdered sugar, more if needed
3 Tbsp. butter, melted
2-4 Tbsp. milk
Vanilla Glaze:
1 2/3 C. powdered sugar, more if needed
3 Tbs. butter
2-4 Tbsp. milk


1. Preheat oven to 350 degrees and generously grease Bundt pan.
2. Sift cake mix into a large bowl.
3. Add pudding mix, egg, oil, sour cream, milk and vanilla and stir until smooth.
4. Pout into Bundt pan, spread out evenly and bake for 45-55 minutes or until an inserted knife comes out clean.
5. Make each glaze in a separate bowl using a whisk to combine ingredients.  Use more or less milk or powdered sugar to make thicker or thinner.  Pour over cooled Bundt cake (I put each glaze in a plastic bag, snipped off the corner and drizzled it on).

Blackberry Cobbler



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Throw together this cobbler in minutes using fresh berries. A warm cobbler is perfect for this cold evening. This is the only recipe you need for your fruit cobbler. Madison, my thirteen year old daughter, made this cobbler. It’s so easy she didn’t need a recipe. 🙂

  • 1 stick Butter
  • 1-1/4 cup Sugar (divided)
  • 1 cup Self-Rising Flour
  • 1 cup Milk
  • 2 cups Blackberries (frozen Or Fresh)

Melt butter in a microwavable dish.  Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk.  Mix well.  Then, pour in melted butter and whisk it all well together.  Butter a baking dish.

Now rinse and pat dry the blackberries.  Pour the batter into the buttered baking dish.  Sprinkle blackberries over the top of the batter; distributing evenly.  Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly.  If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

blackberry cobbler

Angel Food Smoothie



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Yield: about 2 cups or 16 oz.

Why pay $5 for a smoothie when you can make your own this good. This copycat Smoothie King Angel Food Smoothie is delicious! Super easy to make, and comes out perfect! YUMMY!!!

1/4 c. water
1 ripe banana
5-6 strawberries, de-stemmed
2 tbsp. nonfat dry milk powder
2 tbsp. turbinado (sugar in the raw)
drop of pure vanilla extract
1 1/2 c. ice


  1. To your high-powered blender or Vitamix, add in all ingredients in the order listed, beginning with water and ending with ice (water, fruit, powders, ice).
  2. Begin blending on low speed for about 30 seconds to bring ice to the bottom of the blender to begin crushing. Slowly turn speed up to high and blend for about a minute or more. You shouldn’t be able to hear ice crushing and the smoothie should have a swirl pattern at the top, coming together and dipping in the middle.
  3. Turn machine off. Smoothie should burp (or a bubble should pop). Sometimes it takes a stern rock of the blender container for this to happen. If your smoothie to too bubbly, add a bit more ice. If your smoothie is too thick, add a bit more water. Note, consistency will vary a bit based on the size of the fruit and ice cubes as well as the power of the blender.

Chicken Teriyaki


teriyaki chicken

This chicken teriyaki is a great recipe, and it has instantly become a favorite in my house. It’s so simple and easy to prepare. Great with rice and vegetables.

1 lb boneless, skinless chicken thighs, or chicken breast, sliced

2-3 cloves garlic

3/4 c teriyaki sauce

1. Rinse the chicken thighs. Pat dry and place in a large Ziploc bag.

2. Mince the garlic. Stir into the teriyaki sauce. Pour sauce over chicken,

seal, and refrigerate for at least 3-4 hours, or up to 24 hours.

3. Preheat grill to medium. Grill chicken thighs for 3-4 minutes per side, or

until no longer pink in the center. Serve with rice and vegetables.

Beef with Broccoli



beef and broc

Beef and broccoli is a popular Chinese recipe. This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Beef and broccoli is great with fried rice.

First, marinate the meat:

1/2 teaspoon baking soda

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon low-sodium soy sauce

1 tablespoon water

2 tablespoon vegetable oil

1 1/2 lbs flank steak, sliced into thin strips

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and

vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover

and refrigerate at least 1 hour, then proceed below.

1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)

2 tablespoon brown sugar

4 cloves garlic, minced

2 tablespoon flour

1 tablespoon sherry

3 tablespoon vegetable oil

2 heads broccoli, crowns only

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry

until smooth. Set aside.

2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high

heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

3. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to

the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

Oatmeal Peanut Butter Cookies




If you love Girl Scout Do-Si-Dos Cookies, or Nutter Butter Peanut Butter Cookies, you will love these! These are so close to the real thing, you will not know the difference. To me these are even better.

Yields 2 dozen

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup packed light brown sugar

1 egg

1 teaspoon vanilla extract

1 cup quick cooking oats

For the filling:

3 tablespoons butter, softened

1 cup confectioners’ sugar

1/2 cup smooth peanut butter

3 tablespoons heavy whipping cream

  • In a large bowl, cream together 1/2 cup  butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla.  Add egg and beat well.
  • In another bowl, combine the flour, baking soda, baking powder, and salt.  Add these dry ingredients to the creamed mixture.  Stir.  Add oatmeal and stir.
  • Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies.  Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
  • To Make Filling:  Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream.  Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Perfect Cocktail Sauce



cocktail sauce

Try this wonderful easy-to-make and very delicious cocktail sauce with your next shrimp cocktail. This is better than any store-bought brand. It’s perfect in every way, horseradish heat with tomato ketchup to create a zesty cocktail sauce perfect for seafood.

  • 1 1/2 cups ketchup
  • 5 tablespoons fresh lemon juice
  • 2 1/2 tablespoons extra-hot horseradish (can use regular)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce

Stir together all ingredients until blended. Cover and chill 30 minutes before serving. Store leftovers in an airtight container in refrigerator up to 5 days.

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