Caesar Salad Dressing

I remembered something while eating a Caesar salad the other day... I HATE anchovies! I really wanted to like the salad but the taste of those stinky little fishes just gives me the willies. Here's my favorite Caesar salad dressing minus those detestable anchovies.

What you need:

• 1/4 cup parmesean cheese
• 1/4 cup mayonaise
• 2 tablespoons milk
• 1 tablespoon lemon juice
• 2 cloves minced garlic
• 1 teaspoon Worcestershire sauce
• freshly ground black pepper

What you do:
Mix all ingredients together.

Yep, it's that easy!

And guess what?! The original Caesar salad didn't even have anchovies!

Blueberry Coffee Cake

Every summer, during blueberry season, I visit family in Pennsylvania. We pick and eat blueberries by the bushel. This summer my great aunt Bernice made a blueberry coffee cake that swept me off my feet. It had a crunchy streusel topping and the cake was fluffy and tasted of vanilla and blueberries. This recipe is my attempt at recreating her delicious blueberry cake.

What you need:

• 3/4 cup milk
• 3 tablespoons vinegar
• 2 cups all-purpose flour
• 1  1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1  1/2 cups blueberries

Topping

• 1/3 cup flour
• 1/3 cup brown sugar
• 3 tablespoons butter, softened

What you do:
Combine milk and vinegar, set aside.

Sift together 2 cups flour, baking powder, baking soda and salt. Set aside.

 
Cream together 1/4 cup butter and 1/2 cup sugar until fluffy.

Beat in the egg, then stir in the vanilla.

Stir in the flour mixture alternately with the milk. Do not over mix!

Fold in the blueberries.

Pour batter into a greased and floured 8-inch square pan.

In a small bowl, combine 1/3 cup flour and 1/3 cup sugar. Using a fork cut in 3 tablespoons butter until the mixture resembles crumbs.

Sprinkle over batter.

Bake in oven preheated to 350 degrees for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

 Usually I like cinnamon and nutmeg in coffee cakes but I'm leaving them out on this one because that's what aunt Bernice did. Feel free to add a bit to the batter or topping if you feel so inclined.

 Trouble thinks it's absolutely perfect.

Oreo Ice Cream Pie

Today is Trouble's 9th Birthday. Mr.Perfect reminded me that Trouble is now halfway to 18! Halfway to... driving, voting, buying a lottery ticket, hopefully not buying tobacco, or getting a tattoo, or going on Jerry Springer, or calling some "900" number... oh my I have a lot of work to do in the next 9 years! In the meantime I'll make him an ice cream pie.

What you need:

• 9 inch pie pan
• 25 whole Oreo cookies
• 1/4 cup melted unsalted butter
• 1 quart Oreo or Cookies & Cream Ice Cream, softened
• 30 Mini Oreos
• Cool Whip

What you do:
Place your pie pan in the freezer to chill while you are making the crust. Eat 1 Oreo (you know you want to). Blend the remaining 24 cookies in a food processor or blender until they are fine crumbs.

In a bowl mix Oreo crumbs and melted butter.

Place the ground crumb mixture in the cold pie pan and press into the bottom and up the sides evenly. Chill the crust in the freezer for about an hour.

Fill Oreo crust with softened ice cream and place back in the freezer for about an hour.

Eat 2 mini Oreos (it's OK... I won't tell). Place the rest of the mini Oreos around the edge of the crust.

Spread a thick layer of Cool Whip on top of the ice cream.

Sprinkle with Oreo crumbs (if you have any Oreos left). Place the pie back in the freezer for a few hours before serving.

Trouble LOVED his birthday pie!

 I always know it's REALLY good when he turns into a
caveman and starts using his hands.

Happy Birthday Trouble!

Oreo Ice Cream (Cookies & Cream)

Today I'm making Oreo ice cream. Tomorrow I'm making Oreo Ice Cream Pie for Trouble's birthday. He'll be 9 years old! Oreo is also celebrating it's 100th birthday this year.

What you need:

• 10 Oreos, crushed
• 2 eggs
• 3/4 cup sugar
• 2 cups heavy cream or whipping cream
• 1/2 cup milk
• 1 teaspoon vanilla extract

What you do:
Put the crushed Oreos in the freezer to get nice and cold. They need to chill out!

Using a mixer, mix the eggs in a bowl until light. (about 2 minutes)

Mix in sugar, a little at a time, then continue mixing until blended, about 1 minute more. (It should look thicker now.)

Pour the cream, milk and vanilla into egg mixture and mix until well combined.

Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.

After the ice cream stiffens, add the frozen Oreo pieces and let it mix in the ice cream maker for a minute.

Put all this yummy goodness in a freezer safe container. Store in the freezer to harden up.

Happy Birthday Oreo!

Pita Chips

A few months ago my friend, Bread Lady, taught me how to make tabouli. She also shared her secret to making the best pita chips. I love the pita bread at Phoenicia, an awesome Middle Eastern deli and bakery in Austin.

What you need:

• pita pocket bread, white or wheat
• olive oil
• salt, to taste

What you do:
Preheat oven to 400 degrees. Cut pita bread into wedges.

Separate the two layers of pita.








Place separated pita wedges, inside of the pita is facing up, on a baking sheet.

Drizzle with a little olive oil and brush each pita wedge to distribute the oil.

Sprinkle pita chips with salt.

Bake until lightly toasted, about 5 minutes. Watch the pita chips closely!

Ahhh... golden brown pita chips.

Enjoy with your favorite hummus, baba ghanoush, guacamole, salsa, dip or whatever makes your pita happy.

Thanks again Bread Lady!