Little Seizure’s Pizza


By Gloria Pitzer, as seen in her last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 79). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

This pizza imitation has been in Gloria’s repertoire since the inception of her Secret RecipesTM business, in the early 1970s. It’s one of her “Original 200” recipes, which she created to imitate the highly sought-after fast-food product, launching her famous career as the Recipe DetectiveTM. This version was found in one of her media promotions that she sent out in 1983.


Mondays & Memories of My Mom – Mother, May I?

Olive Garden-Style Alfredo Fettucine


By Gloria Pitzer, as seen in… My Personal Favorites (Secret RecipesTM, Marysville, MI; Nov. 2000, p. 19)


8-oz cream cheese, in bits

¾ c grated Parmesan

8 TB butter

½ c milk

1-lb box fettucine, prepared as box instructs


Put first 4 ingredients in a saucepan on medium heat, stirring until smooth and piping hot – but don’t let it boil or it might scorch! Spoon sauce mixture over 4 portions of prepared fettucine. Serves 4 sensibly or 2 foolishly!

Mondays & Memories of My Mom – For the Love of Writing

Kenny Larger’s BBQ Chicken


By Gloria Pitzer, as seen in her self-published cookbook, That’s the Flavor (Secret RecipesTM, St. Clair, MI; May 1998, p. 25). Also seen in her “Free Recipes/Information” sheet (circa 2000).


3-lbs. chicken pieces, still frozen

1-lb. can cranberry sauce (jellied or whole)

1 envelope onion soup mix


Place chicken in a 14-cup capacity crockpot. Mix cranberry sauce and onion soup mix together and pour over chicken.

Cover and cook on high for 3 hours then turn on low for another 3 hours.

Mondays & Memories of My Mom – “Famous Foods from Famous Places”

Day-After-Thursday’s Jack Daniel’s Sauce


By Gloria Pitzer, as seen in her “Free Recipes/Information” sheet (circa 2000)


½ C. pineapple preserves

2 TB soy sauce

3 TB honey

Dash powdered cayenne pepper

1 TB dry minced onion

½ tsp. garlic powder

¼ tsp. ground ginger

¼ C. Jack Daniel’s Black Label whiskey


Combine ingredients [as listed, except for whiskey] in a small pan and bring to a boil for one minute. Put through blender, just to break down onions into specks. Add whiskey and serve warm over your choice of meat.

Mondays & Memories of My Mom – Spring into Cleaning

Out Front Steak Seasoning & Overnight Marinade


By Gloria Pitzer, as seen in her “Free Recipes/Information” sheet (2000)


Combine 1 envelope of taco seasoning mix with 1 envelope of Good Season’s Italian Dressing mix.

Tenderize steak on both sides, by piercing it many times with the tines of a fork. Rub steak with oil and dust with seasoning mixture.


Place steaks in an accommodating plastic or glass container (not metal). Pour a can of Coca Cola around the steaks and cover/seal container. Refrigerate 12-15 hours.  Drain steaks and grill or broil or pan-fry as you wish.

Mondays & Memories of My Mom – A 2nd Helping of Not Losing It!

Hot Fudge Sauce, Like Sanders (Recipe #2)


Recipe Number 2

By Gloria Pitzer, as seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press, January 2018, 1st Printing; p. 255). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1983, 3rd Edition).]


13-ounce can Pet evaporated milk

1-pound Kraft light and dark caramels

½ pound (2 sticks) butter or margarine

12 ounces Nestlé’s milk chocolate [candy bars or chips] – Do not substitute on the brand!


In top of double boiler, over simmering water, combine all ingredients as listed, stirring about 15 minutes until smooth and melted. Cover and continue cooking for at least 30 more minutes, stirring about every 10 minutes. Cool and put through your blender in small portions, using on/off agitation on high speed until mixture is satiny-smooth. Makes 1 quart. Keeps refrigerated up to a month – reheat in top of double boiler over simmering water. Freezes well up to 6 months.

Mondays & Memories of My Mom – Interesting Challenges

Oven-Fried Kentucky-Style Chicken

THIS RECIPE was created on-the-spot when I discovered that my usual ingredients and…most familiar utensils were not ready…to use on The Donahue Show (… July 7, 1981) …I had to adlib the experience, calling upon every possible thing I could remember about good cooking. It was luck! And luck – of course – is when preparation and experience meet opportunity!

There was a toaster oven on the table the staff had set up for me to use during the live–telecast of the show. At 8 o’clock in the morning, the producer of the show was driving around Chicago, trying to find a Kentucky Fried Chicken restaurant that was open, so that the audience could later compare what I had prepared to what the restaurant prepared. So, I looked at the ingredients I had on hand and tried to improvise with what was there. The on-the-spot recipe was every bit as good as what Paul & I had been publishing and was so much easier, that again we could prove that there will always be more than one way to arrive at a given result!


By Gloria Pitzer

In doubled plastic food bags, combine well: 3 cups self-rising flour, 1 tablespoon paprika, 2 envelopes Lipton Tomato Cup-a-Soup powder (or see Recipe tab for my homemade “Cup-of-Thoup” recipe), 2 packages Good Seasons’ Italian dressing mix powder and 1 teaspoon season salt. Twist the end of the bags tightly, creating an inflated balloon affect. Then shake the mixture well to combine.

Spray a jellyroll pan (10 x 15 x 3/4-inch) with Pam or wipe it well with oil. Run a cut-up chicken fryer under cold water and let excess water drip off, putting all the pieces into a colander to drain a few minutes. Dredge pieces one at a time in the flour mixture, by placing each piece in the bag of seasoned flour and shaking to coat. Arrange the coated pieces, skin-side up on prepared pan. Melt ¼ pound margarine or butter and, using a 1-inch-wide, soft-bristled, pastry brush (or one from a paint store with soft hair bristles – NOT plastic bristles,) dab the melted butter or margarine over the floured surface (skin-side only) of each chicken piece. When all the melted butter or margarine has been divided between the pieces, bake it in a 350°F oven, uncovered, for 1 hour or until golden brown and tender.

FOR CRISPY COATING: After applying melted butter or margarine, dust pieces with a few additional tablespoons of seasoned flour and drizzle with more melted butter or margarine before baking. Serves 4 to 6.

Mondays & Memories of My Mom – More than 15 Minutes of Fame!

Mrs. Meadows Soft Sugar Cookies


By Gloria Pitzer, as printed on her “Free Recipes/Information” sheet (circa 2000).


1/4-lb. butter, melted

14-oz. can Eagle Brand Milk

1/2 C. packed brown sugar

1/2 C. real sour cream

1 egg

1 tsp. almond or vanilla extract

3 C. self-rising flour

1/2 C. Bisquick

[* small dish of white sugar]


Beat together, in order listed [except for white sugar], until a thick, smooth dough forms. Drop dough by a heaping tablespoonful into the dish of white sugar, coating and shaping into balls.

Place balls 2 inches apart on an ungreased baking sheet, flattening them a bit with your fingers. [*Option: press several chocolate chips into the tops of the the cookies, as well.]

Bake at 400°F for 10-12 minutes. Should appear golden around edges but white on top. Cool 5 minutes on baking sheet. Makes about 2 dozen.

*Special note: I used a 1/8-cup scoop to ball up my cookies and I had about 50 cookies. This recipe says it yields 2 dozen – it should be 4 dozen.

Mondays & Memories of My Mom – Making Memories with a Christmas Cookie Exchange!