Caesar Dressing

Legend has it, Caesar dressing was invented 100 yeas ago by an Italian immigrant living in Mexico. I have no idea if the story is true, but there’s good reason why the popularity of this dressing endures after all these years - everyone adores it. This version is super easy to make at home, and for those who are squeamish about eating raw egg yolks, none are required to make this recipe.

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Items used to make this recipe:

(affiliate links)

• classic microplane grater https://amzn.to/3AUQARP

• anchovy paste https://amzn.to/3CEkieh

• Worcestershire sauce https://amzn.to/3YNVYy5

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Caesar Dressing

makes approximately 1 1/4 cup

Printable Recipe

Ingredients

• 1 cup mayonnaise

• 2 cloves garlic, grated

• 2 teaspoons fresh lemon juice

• 1 teaspoon anchovy paste (see notes)

• 1 teaspoon worcestershire sauce (see notes)

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/2 cup finely grated parmigiano reggiano cheese (about 1 ounce, by weight)

Directions

1. In a medium mixing bowl, whisk together all ingredients. For best flavor, make at least an hour before using. Refrigerate leftovers in an airtight container for up to a week.

Notes

• You can substitute 1-2 mashed anchovy fillets for the anchovy paste.

• You can substitute soy sauce or liquid aminos for the worcestershire sauce.

• I use a microplane grater to finely grate the parmigiano reggiano cheese.

Rolo Pretzel Turtles

These Rolo Pretzel Turtles are a traditional holiday treat in our family. They’re so easy to make, I’m not kidding when I say the most difficult part is unwrapping the Rolo candies. Feel free to make them a couple of weeks in advance, and make plenty because they disappear fast.

To make these rolo turtles, arrange pretzel squares on a parchment or silicone-lined half sheet pan and top each with an unwrapped rolo candy. Place in preheated oven following the recipe below.

Gently press a pecan half onto each rolo, being careful not to press down too much. The caramel center of the rolos shouldn’t spill out.

Allow the turtles to rest until they chocolate sets. You can refrigerate the whole tray to speed up the process. Store leftovers in an airtight container for up to 2 weeks.

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Items used to make this recipe:

(affiliate links)

• milk chocolate rolo candies https://amzn.to/4gom2XF

• dark chocolate salted caramel rolo candies https://amzn.to/4f3rDll

• square pretzels https://amzn.to/49q5koL

• mini pretzels https://amzn.to/3ZlzEMK

• pecan halves https://amzn.to/3Dbe3im

• half sheet pan https://amzn.to/3Vuivzf

• silicone silat liner https://amzn.to/41kYLlo

• half sheet flat parchment paper https://amzn.to/3D0sfuz

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Rolo Pretzel Turtles

makes about 50 candies

Printable Recipe

Ingredients

• 10-ounce package of Rolo candies, unwrapped (about 50)

• 50 square pretzel snaps (or mini pretzels, or pretzel crisps)

• 50 pecan halves

Directions

1. Preheat oven to 200F with the oven rack in the center position.

2. Line a half sheet pan with parchment paper or a silicone baking mat.

3. Place pretzels in a single layer on prepared sheet pan and top each with an unwrapped Rolo candy; bake in preheated oven for just 4 minutes.

4. Remove sheet pan from oven and immediately press one pecan half on each Rolo, pressing gently, just until the candy is compressed about half way.

5. Allow candies to cool to room temperature or chill in the refrigerator before serving.

6. Store cooled turtles in an airtight container for up to 2 weeks.

Notes

• Use milk chocolate or dark chocolate salted caramel Rolos.

• Use square waffle-shaped pretzels, pretzel crisps, or mini pretzels (but not the “itty-bitty” ones).

• Can be made up to two weeks in advance if stored in an airtight container.

• Beware of recipes that tell you to bake this recipe at a higher temperature. Doing so will melt the candies too much and you’ll end up with a big mess on your hands.