Yesterday I made the oh-so lovely Cottage Pan Cakes and still have plenty of cottage cheese in the fridge.  I thought it would make the most sense to use the blender again since it's clean but still on the counter.  Much like yesterday, this Cottage Cheese Dressing came together in a snap.  You simply place the ingredients in the blender and you have dressing 10 seconds later.   I should note that I slightly changed the recipe to allow for ingredients I already had in the kitchen (this is a common thing I do when cooking).  I swapped a shallot for the garlic, and omitted the radishes as I didn't have any on hand.  I considered adding jarred horse radish (leftover from Passover) but wasn't sure what my family would think.  I also don't have any Hungarian Paprika on hand, but do have a jar of  Penzey's Smoked Spanish Paprika .  Andy (that's my husband, he has a name) thought the dressing tasted like it had bacon bits in it, and I think th...

As I've mentioned before, my family is known for their generations-old buttermilk pancake recipe.  This is NOT that recipe.  The batter for Cottage Pancakes is smooth, rich, and thick.  It comes together in no time at all, and makes for very light pancakes. When Lala would make me pancakes, and I really don't remember her making them for me beyond the age of 6, she would start out making drop size pancakes and they would gradually get larger from there.  As a young girl, this was one of my favorite moments with Lala, I would be at the kitchen table, we'd chat while she was at the stove.   To make this recipe, you'll first want to gather all your ingredients.  While your butter melts (stove top or microwave, your choice), add all the other ingredients to your blender.  Once the butter is melted, place the cap on your blender, and slowly pour the butter through the opening of the lid while the blender mixes everything together.  Once bl...