This great video from HGTV has some super ideas.  Now I need to find those lemon/onion containers that hang off your shelf.  Nifty idea!

My friend Barb, told me about how awesome Portillo’s Chopped Salad is.  Portillo’s is a Chicago institution, a hot dog stand that was started in 1963 by Dick Portillo’s in a small trailer with no running water, and has now grown to 47 locations.  Their chopped salad is famous, and rightly so.  Oh, what a great summer recipe this is for all of you…  The recipe is widely available online, this is how Barb makes hers…

Portillo’s Chopped Salad

1 head iceberg lettuce
1 – 2 heads Romaine lettuce, depending on size
1 small head red cabbage, minced or 1 bag sliced red cabbage, chopped
1 small red onion, finely minced
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2  c. ditalini pasta, cooked and cooled
1 lb. bacon, cooked and crumbled
1 c. gorgonzola cheese, crumbled (Amish Blue Cheese from Sam’s is awesome)

Vinaigrette dressing, bottled or homemade

Wash and dry the lettuces. Finely chop until the lettuce is in small pieces, this is the secret, you want this to be finely chopped, not large chunks.

Put in large salad bowl and add the remaining ingredients, except dressing, and toss to combine well.

Serve dressing along side the salad or pour on and combine just before serving.

Dressing:

Barb uses a Honey Mustard Vinaigrette, I’ve also read that Marzetti’s Sweet Italian Dressing is a dead ringer, Commenters also say that Aldi’s Grandesse House Salad Dressing tastes really similar.  I also found a homemade recipe with positive reviews  if you would like to try it.

This Italian Dressing is from  the Chicago Sun-Times. It is similar to the dressing found on salads at Portillo's and Maggiano's restaurants.

1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor.

While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.

Store in an airtight container in refrigerator for up to two weeks

You all know about my continuing obsession with Salad-In-A-Jar, and lately I’ve been eating Sam’s Spring Greens, hubby buys me two gigantic containers of it at a time.

And, I’m counting calories, and even though the bacon and dressing aren’t healthy, my salad came in at 350 calories, so that’s a good thing.  And the bacon fat is soooo satisfying! *wicked grin*

I took this huge, and I mean huge pile of greens, added chopped red onion, and meanwhile I sautéed 2 strips of bacon.  I measured 1 tablespoon of the drippings, added a packet of Splenda, salt, lots of cracked pepper, a tablespoon of white vinegar, brought it to a boil on the stove, put it in my favorite stainless steel bowl that was ma’s, then put a plate on top and let it sit for a bit to wilt.

Then I added the crumbled bacon, croutons and blue cheese crumbles and it was TO.DIE.FOR!!!

I’ve always adored wilted lettuce, and the only way this would have been better was if it would have had a chopped hardboiled egg added. But of course, if I would have doubled the bacon drippings and the vinegar it would have taken it to another level, but I didn’t do that…

Oh, SO good!!!

I’ve been busy with other things lately, so I’ve been buying Fage Unflavored Greek Yogurt instead of making my own.  I know, bad girl, bad girl…

I seriously adore Greek Yogurt, seriously.  I eat it on baked potatoes, I make dips with it, I add Splenda and fresh berries, and now…

I’m eating it with Jif Extra Crunchy Peanut Butter, and it is totally awesome!  I take 1/2 or 23/ cup of Greek Yogurt, add 2 packets of Splenda, a tablespoon of Peanut butter, stir thoroughly and eat!  O.M.G. ladies, it you are a peanut butter person, you will love this.  Good for you, and under 200 calories.  It’s a great snack!  I’m also reading that you mix Greek Yogurt with Jello Cheesecake Pudding, the kind in the little four-packs.  I haven’t tried it yet, but I’m hearing it tastes like real cheesecake.  I’ll update you…

~ jan

                                                                  Photo:  Courtesy FoodNetwork

Trisha made these on her debut Cooking Show.  What’s not to love, brownies that are reminescent of German Chocolate Cake.  Oh my….

Ingredients:

Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Pam an 8x8 pan and set aside.

Melt chocolate and shortening, either in the microwave or over a double boiler.

Beat eggs, add sugar and combine, then stir in chocolate mixture that you’ve slightly cooled.

Sift together dry ingredients,  and by hand, stir in the chocolate/egg mixture.  Then stir in vanilla extract and nuts.

Don’t overbake, bake just until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool slightly, spread with frosting and cut in squares.

Coconut Frosting:

1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract

Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Trisha stirred the milk, sugar and egg yolks with the butter constantly.  She said don’t leave them, you have to constantly stir them for at least 12 minutes until they thicken.

Source:  Foodnetwork.com

My friend, Diane, gave me this recipe for Mounds Candy Bar Cake.  If you’re a Mounds lover, this ones for you!  It tastes exactly like the candy bar…

1 devil foods cake mix
make as directed and bake in 9 x 13 pan

Filling:

mix in saucepan
1 cup sugar
24 regular marshmallows
1 cup milk
bring to boil and add 14 ounce ounces coconut

pour mixture over cake as soon as it comes out of oven and let cool

Frosting:

1/4 cup milk
3/4 cup sugar
1/4 cup butter
6 oz. package of chocolate chips

put these ingredients in saucepan and bring to boil and stir in chocolate chips, top with mixture and refrigerate overnight.

Note:  Bring cake back to room temperature before cutting and serving for best results.  I found the frosting to be difficult to cut when it was cold, but after it warmed up a bit it was perfect.

Pioneer Woman’s Peanut Butter Sheet Cake is truly wonderful, it’s a new family favorite at our house.  It’s the same basic recipe as our Texas Sheet cake that I’ve made for years, with peanut butter substituted for the chocolate.  I did tweak it a bit, and here are the results.

Ingredients:

2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter (I use Jif Extra Crunchy)
½ cups Milk
1 teaspoon Vanilla
2 whole Eggs

Icing Ingredients:

1 stick Butter
½ cups Peanut Butter
6 teaspoons Milk (this wasn’t enough milk, start with this amount and add more, a teaspoon at a time until you get the right consistency, it took me a few more teaspoons to make it smooth)
1 pound box Powdered Sugar (Sift this so that you get smooth frosting)

Preparation:

Mix sugar, baking soda, flour and salt in a large bowl and sit aside.

In a saucepan combine butter, water and peanut butter and bring to a boil.  Pour over flour mixture, stirring constantly with a whisk so that it doesn’t lump.

Temper the wet ingredients by first adding the milk, then lightly beat two eggs and add them to the mixture with the vanilla.

The original recipe tells you to bake this in a 10x15 cookie sheet with sides or a jelly roll pan for 20 minutes in a 400 degree oven.

Our family loves thick cake so I bake it in a 9 x 13 pan, in a 350 degree oven for 35-40 minutes.  I would never bake a cake at 400 degrees, that’s just too hot.   If I baked this in jelly roll pan, I would still bake at 350 degrees and test after 20 minutes to see if it was done.

Icing Preparation:

Bring the butter, peanut butter and 6 teaspoons of milk to a boil in a saucepan.  Whisk in the sifted powdered sugar, and add additional milk, a teaspoon at a time until the icing is a creamy consistency.  Immediately pour the warm frosting over cooled cake.

Notes:  This cake is much better the 2nd day, even better the 3rd day, as it gets more moist as it ages in the covered cake pan.  I think I am going to make it using 1.5 cups of peanut butter in the cake batter next time to get a more intense peanut flavor, and hope that adding the extra half cup of peanut butter doesn’t mess with the consistency.

This would be amazing if you topped the icing with chopped peanuts or even better with chopped Reese Cups.  This is such a great recipe, it’s going into my Tried ‘n True Hall of Fame.