Tuesday, May 21, 2013

Page's Ultimate Caesar Salad

Earlier today I was talking with a friend about some of our favorite restaurants and the dishes we love at those restaurants.  My friend mentioned that at a certain restaurant  she really loves their Caesar salad.  YUM!  Do tell....

Caesar salad is definitely one of my favorite salads!  Of course by this afternoon, I had to have a caesar salad...(was getting the craving) but just not any caesar salad would do.  It would have to be a deluxe one.  

Most caesar salads are very simple and sometimes that is exactly what I am in the mood for.  Other times, I like a few extra items...like homemade croutons.  It will be no surprise to my closest family and friends to find out that I am not very keen on chopping up anchovies.  So this is my "no anchovy" caesar salad recipe....

For all of you caesar salad lovers out there!  Enjoy! 

Page’s Ultimate Caesar Salad

5 cloves garlic, minced
1/4 cup olive oil
1 large head romaine lettuce, rinsed then patted dry, and torn into bite-sized pieces
1 small tomato, seeded and chopped
1 can black olives, drained
1/2 cup parmesan cheese, finely shredded
3/4 cup Best Foods mayonnaise
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tbsp. lemon juice
pinch of salt

Homemade croutons- optional
1 loaf of french bread-cut into cubes
1/2 to 1 tsp. garlic salt, to taste

Heat olive oil in large skillet over medium high heat. Cook minced garlic in oil, stirring constantly until brown.  Remove garlic from pan, leaving the hot oil still in the pan if making homemade croutons. (Discard oil if just using store bought croutons) 
  In large bowl, combine romaine lettuce, tomatoes, olives, and parmesan cheese.  Set aside until ready to add dressing and to serve.

To make dressing:  In medium bowl, combine cooked garlic, mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, and salt.  Mix well, until creamy.

Pour dressing into large salad bowl with romaine and mix well.  Serve with homemade croutons or use your favorite store bought croutons.

Homemade croutons

Cut a french bread loaf into small cubes.  

Heat the garlic infused olive oil back up on medium heat.  Sprinkle garlic salt into the olive oil, add in bread cubes, and cook until the bread has soaked up all the oil and turns lightly brown.  Remove from heat.

Preheat oven to 375 degrees F.  Spread bread cubes in single layer on a cookie pan.  Bake in preheated oven for 10 minutes.  Take out of oven and let cool.  

Friday, May 10, 2013

Fruit Dessert Pizza

Spring has finally come to Utah!  (I am being very hopeful, especially on the heels of having a snow flurry day last week).  At least today is beautiful and I am feeling Summer coming right around the corner.  On days like today, I am wanting fruit, fruit, and even more fruit!  Of course some fruit with a little dessert is always very tasty.  I decided to share my very easy and very yummy Fruit Dessert Pizza.  I hope you all enjoy this recipe as much as my family does!  

Fruit Dessert Pizza

1 pkg. sugar cookie dough, bought at store
8 oz. pkg. cream cheese, softened
1/4 cup powdered sugar
1 small container marshmallow cream
1 tsp. lemon juice
your favorite cut up fruit- ex: strawberries, kiwi, blackberries, raspberries, blueberries, peaches, pineapple, grapes

Preheat oven to 350 degrees F.

Flatten sugar cookie dough onto a pizza pan, or a cookie baking sheet.

Bake dough in preheated oven for specified time listed on cookie dough package- approx. 10 to 12 mins, let cool completely.

In a mixing bowl, combine cream cheese, powdered sugar, marshmallow cream, and lemon juice.  Mix well, until creamy.

Spread cream cheese mixture evenly on top of baked cookie.  Decorate with cut up fruit.  

Slice and serve immediately.  Your guests will love you and never know how easy this delicious recipe was to make!  


Saturday, May 4, 2013

Page's Chocolate Chip Delights

I love Chocolate chip cookies.  Add in the oatmeal and I am absolutely in heaven!  Here is a little twist to the traditional Oatmeal Chocolate Chip cookies.  Make sure you have a large glass of ice cold milk to enjoy with these delicious delights!  Yum!  

Page's Chocolate Chip Delights

1 cup butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups self-rising flour
3 cups Old fashioned oats
1 1/2 cups semi-sweet chocolate chips
toffee bits
milk chocolate chips

Preheat oven to 325 degrees F.

In large mixing bowl, add in butter, brown sugar, white sugar and eggs.  Beat until creamy, then stir in vanilla extract. 

In a blender, pour in the 3 cups of oats.  Blend on low speed until oats are a fine powder.  

In a smaller mixing bowl, combine self-rising flour and oats.  Mix into the creamed mixture until thoroughly blended.  Drop by heaping tablespoons onto an ungreased baking sheet.

Sprinkle toffee bits on top of each cookie.  Bake in preheated oven for 11 to 12 minutes.  As soon as the cookies come out of the oven, sprinkle each cookie with the milk chocolate chips.  Allow the cookies to cool on the baking dish for about 5 minutes, then transfer them to a wire rack to finish cooling.  

Makes about 2 1/2 dozen