Pistachio Cake, one of those recipes you remember as a kid growing up!  I’ve had this recipe since ever since and it’s been a long time favorite of mine.  An easy recipe to prepare with WOW responses!  Give this one a try and see how quickly it’ll become YOUR favorite as well.


1 (18 1/4 oz.) pkg. White cake mix
1 (3.5 oz.) pkg. INSTANT Pistachio pudding mix
1 cup 7-Up soda or comparable
1 cup Vegetable oil
3 Eggs
About 4 – 6 drops Green food coloring, depending on your color preference, optional

1 1/2 cups COLD whole Milk
1 (3.5 oz.) pkg. INSTANT Pistachio pudding mix
1 (8 oz.) tub Cool whip topping, thawed
1/2 cup chopped Pistachios, for garnish, optional

Preheat oven to 350 degrees. Grease  a 13″ x 9″ baking pan.
In a mixing bowl, combine first five ingredients.  Beat  until smooth.

NOTE:  DO NOT follow the directions on the cake box or the pudding box – add them both DRY.

Pour into baking pan. Bake for 35 – 45 minutes OR until cake tests done.

While the cake is baking, prepare your frosting by combining the COLD milk and pudding mix together in a bowl.  Beat these ingredients until the pudding thickens.  You may need to place this into the refrigerator to set up a bit.  Once the pudding sets, add in the Cool whip topping and fold in until very well combined.  Place this into the refrigerator until the cake has completely cooled off before spreading it onto the cake.

Garnish with chopped Pistachios if you’d like.  SERVE and enjoy!


Yellow daikon radish or Takuan, as known to many, is another favorite vegetable that the Chamorro people have learned to pickle and love to eat as a side dish.  Prepared in different ways, every household has their version on pickling this condiment.  Here is my easy way.


1 pkg. Pickled Daikon radish (4 logs)
1/2 – 3/4 cup white Vinegar
2/3 cup Kimchee base
Pinch of Accent

VARIATION:  You can omit the Kimchee base and just use white vinegar and hot pepper flakes.

Let’s begin by rinsing each log thoroughly.  If the daikon is fairly thick, I usually slice the daikon in half lengthwise.  Slice the halves, into thin pieces.











Place the sliced pieces into a bowl and set aside.  In another small bowl, combine the vinegar, kim chee base, and pinch of Accent.  Stir to combine well.











Pour this mixture over the sliced daikon pieces.  Stir to combine well.  Allow the daikon to marinade in the sauce stirring often.  SERVE!  Store leftovers covered and in the refrigerator.











Here are a few samples of the ingredients and their packaging.


Sample of Kimchee base


Sample of yellow daikon radish



I’m not sure what the history of this side dish is, but if you know Chamorros, especially ones from the island of Saipan, you would know that they LOVE to “tochi” or “dip” their foods into something with a little bit of heat, that takes the flavors and your taste buds, to the next level.  This tochi, does just that.  Not meant to be eaten on its own, but to be dolloped on the side and eaten with hot rice and meats of your choosing.


1 tub (500 grams) Soybean or Miso paste (photo examples below)
8 – 10 slices Bacon, cut thinly
2 – 3 Japanese Eggplants, diced small
Asian long beans, cut small (however much you’d like)
8 – 10 fresh Garlic cloves, finely minced
4 stalks Green onions, sliced thinly
1 tsp. Accent
2 Tbsp. Don’ne Dinanche’, to taste  (substitute pepper flakes)
2 – 3 fresh Lemons, juiced
Vegetable oil
Crab Paste, optional
Coconut milk, optional

Begin by slicing the eggplant and green beans into small diced pieces.  Set aside, soaking them in a bowl of water until ready for them.


I used Japanese eggplant picked from my garden…..

I used Asian long beans picked from my garden....

I used Asian long beans picked from my garden….













Slice the bacon thinly and fry in a deep pan.  Remove the bacon and set aside.











Drain the vegetables in a colander.  Now using the bacon grease left in pan, fry the beans until most of it’s liquid has absorbed and slightly browned and tender.  Remove and set aside.  There should still be some grease left in the pan.











Add the eggplant to fry until tender.  Add vegetable oil, if needed to keep from sticking.  Remove and set aside.











Add a couple of tablespoons of vegetable oil to the pan, on MEDIUM heat, add the finely minced garlic, and stir.  Continue stirring as not the burn the garlic; once the garlic has softened, add the green onions. Continue stirring for a couple of minutes.











Return the bacon and the vegetables back to the pan, and stir to combine well with the garlic and onions.  Add the Accent seasoning.











Add your soybean or Miso paste.  Continue stirring on MEDIUM heat, making sure that there is enough grease/oil to keep the mixture from sticking to the pan.











Add your don’ne dinanche or hot peppers of your choice and to your taste.  Stir to combine well.

NOTE:  If you are wanting to use the crab paste, I would add a few tablespoons at this stage, stir to combine well.  You could also split the tochi mixture in half and then add your crab paste and a few tablespoons of coconut milk as well.  Because my son doesn’t like seafood,  I did split my mixture in half and used the crab paste.  I didn’t use the coconut milk in either batch.











Remove from heat and add your lemon juice.  Stir and combine well.  Your tochi is ready!!

NOTE:  Allow it to cool off completely before storing in covered containers.  Store this in the refrigerator and use it with every meal.  A little dollop goes a long way…..











Various types of soybean paste and Miso paste.  The type I used has bits of soybeans in the mixture.

This is the brand I used, but the brown tub is the soybean paste I used to make this Tochi.

These are types of Korean soybean paste, I made this dish using the brown tub. Either will work….

Various Japanese Miso, any of these will work.

Various Japanese Miso, any of these will work.















APPLE CAKE, any way you slice it, is delicious!  I remembered using an easy recipe once, that required a box of angel food cake mix and a can of crushed pineapples, that’s it!  I thought, why not try this same technique with other fruit fillings as well?  Here are my results…..this is one of the easiest cakes I have ever made!  It’s definitely going to have a place in my most cherished recipes cookbook. Chuck full of apples with that hint of cinnamon, it screams FALL any way you slice it!  Perfect for the holidays and Fall weather, my favorite time of the year.  If you’re in a pinch and need to come up with a quick and tasty treat for the holidays, give this one a try…..

My brain is spinning, wanting to experiment with pumpkin filling now, Hmm?  Stay tuned!




1 (16 oz.) pkg.  Angel Food cake mix
1 (21 oz.) can Apple Pie filling
1/2 tsp. ground Cinnamon
3 Tbsp. Water





Preheat the oven to 350 degrees.  Lightly spray a 9×13-inch baking dish, set this aside.  In a large bowl, pour the dry cake mix.  Add the ground Cinnamon and stir to combine well.

NOTE:  According to the cake mix package, it says not to grease the baking dish; I was concerned about the apple filling sticking to the pan, so I LIGHTLY sprayed mine with Baker’s Joy.  This is optional to you….











Pour in the can of apple pie filling and the water.











Using a rubber spatula, HAND-stir these ingredients together.  Do not use a mixer, otherwise you’ll end up breaking the chunky pieces of apple.

NOTE:  You can cut the apples before adding them to the mix, for better distribution throughout the cake.

Stir these ingredients all together until a thick batter forms.  Pour this into a lightly greased 9×13-inch baking pan.











Spread the batter out on the baking pan, making sure the apples have been distributed evenly throughout.  Place into the preheated oven and bake for the required time listed on your package directions or until golden and cake tester comes out clean.



POT ROAST, was a staple meal growing up and now has become a favorite for my family as well.  This recipe is so simple and full proof that you’re gonna laugh at how easy it is to prepare.  It has been my “go to” recipe for years.  With the help of a slow cooker or crock pot, it’s definitely going to become a handy recipe for those who work and don’t have time to make a home cooked meal.  Give this recipe a try and watch it become your “go to” recipe as well…..


1 (4 – 4 1/2 lb.) Chuck roast
1 (26 oz. can) condensed Cream of Mushroom soup
1 envelope Lipton Onion soup
1/2 tsp. Salt, to taste
1 tsp. Pepper
2 tsp. Garlic powder
2 tsp. Onion powder
1 tsp. Accent
Vegetable Oil
2 tbsp. Cornstarch
2 – 3 tbsp. Water

Season the roast lightly with salt, black pepper, garlic powder, onion powder, and Accent.

NOTE:  The seasonings ingredients listed will be used IN the gravy mix.  Season the meat to your liking.











Heat the oil in a deep fry pan on Medium high heat.  Place the roast into the pan.  Brown each side evenly.











While the roast is browning, prepare the gravy portion.  In a medium mixing bowl, combine the cream of mushroom soup, the Lipton onion soup, and the measured seasonings.  Stir to combine well.











Pour some of the soup mix into the bottom of the crock pot basin.











Place the browned roast onto the soup in the crock pot.  Pour the rest of the soup mixture over the top of the roast.











Cover the crock pot and allow to cook on LOW heat for about 6 – 7 hours.

NOTE:  After cooking for about 3 – 4 hours, add in your vegetables, potatoes, carrots, celery; etc.  Stir to combine within the gravy.   I didn’t add any vegetables to this particular roast.











After the roast is cooked and tender, remove it from the gravy.  Allow it to sit for about 10 minutes before slicing across the grain.











Bring the temperature of the crock pot to HIGH.  Remove any excess fat from the gravy portion.  Make a slurry mix using the cornstarch and the water and stir to combine.  Using a whisk, pour this mixture into the gravy and stir to combine well, removing any lumps.  Taste the gravy and adjust the seasonings accordingly.











Return the slices of roast back to the crock pot, and allow the gravy to thicken slightly.  SERVE!



I’m not sure where I acquired this recipe, but I know there are many similar ones out there.  This one is definitely a “tried and true” recipe.  Great for those sporty game days…..


1 (8 oz. pkg.) Cream cheese, softened
1 (12.5 oz.) can Chicken, drained (OR leftover rotisserie chicken)
1 cup Blue cheese OR Ranch dressing
3/4 cup Frank’s red hot sauce
1/2 cup Mayonnaise
1/2 cup shredded Cheddar OR Mozzarella cheese
Pinch of Accent
Frito corn chip scoops, Tortilla chips, Celery

In a bowl, combine the cream cheese, blue cheese dressing, Accent, and hot sauce.  Using a hand mixer, beat to combine well.











Shred any large pieces of chicken and add it to the hot sauce mixture, along with the shredded cheese and mayonnaise.  Using a spatula, stir to combine well.  Pour into a baking dish and bake in a preheated 350 degree oven for about 25 – 30 or until golden brown.  SERVE with tortilla chips and celery sticks.



Cassava Cake, made traditionally without any flour, is very dense, chewy and delicious.  I’m not a fan much of using condense milk or evaporated milk; which most Cassava cakes are made with.  I wanted to come up with something much more cake-like in texture, but still enjoy the flavor of Cassava.  After the cake was done baking, I allowed it to cool slightly.   I tried eating it while it was still warm and the next day, and my findings were that while it is still warm, it’s very cake-like in text; buttery, soft, and fluffy.  But after sitting until the next day, it’s became somewhat dense in texture. The cassava flavor is still noticeable.  Either way though, it’s still delicious!  ENJOY!


This picture is of the cake, sliced the following day.

1/2 cup Butter, softened (1 stick)
3/4 – 1 cup granulated Sugar, to taste
3 Eggs
1 tsp. Vanilla extract
1 tsp. Coconut extract
1 cup Cake flour
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Coconut milk
1 (16 oz. bag) frozen grated Cassava, thawed
1/2 cup sweetened Coconut flakes, optional (I didn’t use this)

Preheat the oven to 350°.  Lightly grease a 9×9-inch OR brownie baking pan.  Set this aside.

NOTE:  Any pan larger than this will only produce a thinner cake.

Using a cheese cloth OR even a clean kitchen towel, line a large sieve or colander.  Pour the thawed, grated cassava onto the cheese cloth.  Wring the cheese cloth to remove excess liquid from cassava.  It doesn’t have to be completely dry.  Set this aside.











In another larger bowl, combine the softened butter and sugar.  Cream together.











Add the eggs, one at a time, beating after each addition.  You’ll notice the batter starts to thicken.











Add the vanilla and coconut extracts.  Beat to mix well.











Combine the baking powder and salt with the cake flour and mix well.  Now, add in the flour mixture and coconut milk, ALTERNATELY, beating well after each addition.  I did this in 3 additions.











Now add the grated cassava.  Stir to combine well.  If you are adding the coconut flakes, add it at this time as well.  Mix all of the ingredients together thoroughly, making sure to distribute the cassava and coconut flakes evenly.











.Place into the preheated oven and allow it to bake for about 40 – 45 minutes, OR until a cake tester inserted comes out clean.  It doesn’t turn golden much.  Allow it to cool slightly before slicing it.