Caesar Salad

Everyone generally loves a great Caesar salad. Did you know it was invented by a chef in Tijuana, Mexico? If you don’t believe me, check out this Wikipedia article, where you will find the original recipe of Caesar Cardini –

Personally, it is hard to believe this since most Caesar salads in Mexico do not even come close to Caesar’s…except my former sister-in-law’s which I use always. Try it for the long weekend!

Caesar Salad

1 inch of anchovy paste (I know it isn’t part of the original recipe)

Crushed garlic (you be the judge)

1 Tablespoon Dijon mustard

1 Tablespoon lemon juice

1 Tablespoon wine vinegar

1 egg yolk coddled (if your eggs are pasteurized I just use a yolk and do not coddle it)

3/4 cup Crisco oil (NOT extra virgen olive oil)

Mix all of the first 6 ingredients together with a whisk. Slowly add in the oil, whisking away as you go. Chill.

My Caesar salad includes:  romaine lettuce leaves minus the ribs, fresh croutons, green onions, fresh bits of bacon and fresh mushrooms and, of course, LOTS of Parmesan cheese!!!!

Enjoy the holiday weekend!!!


Pesto Crusted Chicken

Another in the KISS series…we always have a jar of ready made pesto sauce in the house as it can be used so many ways. This one is a very simple main course using chicken…breasts or thighs…whatever you prefer. Just add some rice and a salad…

Pesto Crusted Chicken


  • 1 – 7 oz. jar prepared pesto
  • 1/2 cup chopped pecans
  • 4 T lemon juice
  • 1 tsp. lemon peel
  • 4 skinless chicken breast halves, bone-in
  • 1 T olive oil
Preheat oven to 425 degrees. Blend ingredients in food processor. Place chicken in greased baking dish. Cover with pesto mixture. Drizzle with olive oil. Bake 30 minutes. Remove from pan. Mix juices with 2 T lemon juice. Spoon over chicken. Serve.

Easy Peach Cobbler

Recipe-hiking on the Internet, Larry came across this great and easy cobbler. In three weeks, he has made it twice for guests. Check out the original site for more great recipes –

Great for kids baking!!!

Easy Peach Cobbler


2 lbs of frozen peaches (or any fruit of choice…we liked mixed berries)

1 box of Betty Crocker yellow cake mix

1 10 oz. can of Diet 7-up or SPRITE


Spread the frozen fruit of choice in the bottom of a 9 x 13 Pyrex pan which has been sprayed with Pam.

Sprinkle dry cake mix over the fruit.

Pour 7-Up or Sprite over the mix … GENTLY!

Cover with foil and bake 20  minutes at 350 degrees.

Remove foil and bake another 40 minutes. Let cool.

Serve with whipping cream or ice cream.

VARIATIONS: Chocolate cake mix, frozen cherries and Cherry Coke…