Salisbury Steak

My version of Salisbury Steak.  

Salisbury Steak in the Air Fryer

1 lb ground beef

1/2 c. bread crumbs

1 egg

1/2 c. diced onion 

1 t. salt

1/2 t. pepper

1 tsp granulated garlic

1/2 t. dried oregano

1 T. Worcestershire sauce

1 t. mustard

1 T. ketchup

1/4 cup barbecue sauce (1T. per pattie)  or to taste

Preheat air fryer to 325 for 5 minutes.

In a bowl, combine the ground beef, bread crumbs, egg, onion, salt, granulated garlic, oregano, ketchup,  mustard, Worcestershire sauce. Mix well.

Form the ground beef mixture into 4 large oval shaped patties.

Place patties inside of the air fryer and cook at 325  for 8 minutes.

Open the air fryer and brush the steaks with barbecue sauce on all sides. Cook for an additional  5-7 minutes or until fully cooked to 160 degrees.

Serve over mashed potatoes or with some veggies on the side.

Notes:

Can serve with brown gravy if you don’t like it with bbq sauce.

There is no need to flip the steak patties during air fryer cooking.

Peach Hot Pepper Jelly

This recipe came from the Sure Jell Pectin website.  

 Peach Hot Pepper Jelly

2 c. finely chopped peeled peaches (about 1 1/2 lbs.)

1 c. finely chopped red pepper (about 1 large red pepper)

1 c. finely chopped jalapeno peppers (about 10 peppers)

1 c. apple cider vinegar

1 pkg. Sure Jell Fruit Pectin

1/2 t. butter or margarine

5 c. sugar, measured into a separate bowl and set aside.  

Place peaches and peppers in 8 qt. saucepan.  Add vinegar.  Stir in pectin.  Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly.  

Stir in sugar.  Return mixture to a full boil and boil for 1 minute, stirring constantly.

Skim off any foam with a spoon.  

Immediately ladle into prepared jars, leaving 1/4 inch headspace.  Wipe jar rims and cover with 2 piece lids.  Place filled jars in a water bath canner on a rack.  Cover with water 1 to 2 inches above the tops of the jars.  Cover canner and bring to a gentle boil.  Process for 10 minutes.  (Check to see if you need more time for your altitude.) 

Remove jars and place on a towel to cool.  Check seals and label jars for storage.  

Best of 2024

 A few favorites from 2024!!  

Back in the old days, Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

This recipe became our summer favorite!!  We even liked the leftovers, cold straight out of the refrigerator.  Great on a hot summer day.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

My Sister, Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday.  It has become a big favorite.  I have made all the Jello flavors and they are all good!!!   

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

I have been working on this recipe for some time now.  I finally have it perfected! 

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

Instant Pot Chicken and Rice Soup

 We like soup in the winter.  I needed something new.  This is what I came up with.

Instant Pot Chicken and Rice Soup

1 T. oil

1 c. chopped onion

2 c. carrots, cut in thick circles 

2 c. diced celery

3 cloves garlic or 1 1/2 t. granulated garlic

1 1/2 t. Italian seasoning

1 T. parsley 

1 1/2 T. chicken bouillon

5 to 6 c. water

1/2 t. salt

1/2 t. pepper

1 lb. boneless skinless chicken

3/4 c. white or brown rice, uncooked

Set instant pot to Saute and add:  oil, onion carrots, celery, and garlic. Saute for 3 to 4 minutes.

Add the remaining ingredients, except for the chicken and rice.  Stir well. 

Add the chicken and rice.  

Cook on High for 12 minutes.

Natural release for 10 minutes.  Then quick release.

Remove the chicken and dice or shred and add it back to the soup.  

Caramel Puff Corn

 My friend Linda Murray makes this and shares it often.  Katie makes a version of it that is really gooey and delicious.  If you don't want to get your hands sticky this version is for you.  

Caramel Puff Corn

20 c. puff corn

1 1/2 c. brown sugar

1 c. butter

1/2 c. light corn syrup

1 t. salt

1 T. vanilla

1 t. baking soda

Preheat oven to 200.

Place puff corn in a large roasting pan.  

Combine brown sugar, butter, corn syrup and salt into a 3 qt. saucepan.  Cook of medium heat, stirring occasionally for 8 to 10 minutes or until it comes to a full boil.  Continue to cook stirring occasionally for 5 minutes.  

Remove from heat and stir in vanilla and baking soda.  

Carefully pour over the puff corn.  Stir well and bake for 1 hour, stirring every 15 minutes.

Immediately pour out onto waxed paper.  Cool completely.  Break into bite-sized pieces.  Store in covered container.  

Hard Candy

Back in the old days,Lori Stiles and I would get together and make candy.  This recipe was from a Charlie Brown cookbook and it was called "Lucy's Lemon Lollipops".  Below is a picture of how we made them before the days of sucker molds.  The twins asked me if I could make some hard candy for Christmas this year.  So, I did some experimenting to come up with a microwave version so I didn't have to stand at the stove stirring for 20 to 30 minutes.  Here it is.....

Hard Candy

Mix together in a microwaveable 8 c. measuring bowl:

1/2 c. corn syrup

1 c. sugar 

Cover with plastic wrap microwave for 3 minutes on High.  Remove plastic wrap carefully.  

Stir quickly and cover with a new sheet of plastic wrap and microwave for 2 more minutes.  

Carefully remove the plastic wrap and stir in:

1/2 to 1 t. flavoring (lemon, orange, root beer extract)  If using flavored oil it only takes a small amount.

Pour into sprayed molds or onto a sprayed cookie sheet.  

Let cool and about 20 minutes and then remove from molds or break into pieces.  

Hints:

Have all your supplies ready before your start.

A sprayed wooden spoon works best for stirring.

I like to shake the candy pieces in a baggie with 1 to 2 T. powdered sugar. Shake off excess.  This keeps it from sticking together.  

Microwave cooking times may vary due to the wattage of your microwave (mine is 1000 watts).  

Taco Pasta Salad

Well it is garden club time again and so I needed to come up with a new recipe using tomatoes.  I tried this out last week and Steve says it is a keeper.  We even liked the leftovers, cold straight out of the refrigerator.  Great on these hot summer days.  

Taco Pasta Salad

16 oz. cooked pasta (I used Penne, and cooked it for 2 minutes, 5 minutes NR in the instant pot)

1 lb. hamburger

1/3 c. water

2 T. taco seasoning

1 c. diced tomatoes

1/2 c. diced red onion (or green onions)

1/2 head lettuce, chopped  **

15 oz. corn, drained

15 oz. black beans, drained and rinsed)

1 1/2 c. crushed Nacho Cheese Doritos

16 oz. French Dressing 

Cook pasta and rinse with cold water.  Set aside.

Brown hamburger and then add water and taco seasoning and simmer for a few minutes. Set aside to cool.

Chop the tomatoes, onions and lettuce into a large mixing bowl.  Stir in the cooled pasta and hamburger.  Add the corn and black beans, doritos and french dressing.  Serve immediately or chill until serving time.  

Top with fresh cilantro at serving time.  

** With time I decided to leave the lettuce out entirely.  It goes mushy when leftover and this recipe makes a big salad and we like it leftover.  

Cream Cheese Ice Cream

 Justin makes this every year for the 4th of July!  I made it this year too!!  I adjusted the recipe to make 1 gallon.  His version took 5 batches for 2 gallon of ice cream.  

Cream Cheese Ice Cream

4 c. cream

3 1/2 c. milk

3 1/4 c powdered sugar

5 eggs

16 to 20 oz. cream cheese

2 T. vanilla

 

Whisk together the first 4 ingredients in large heavy saucepan.  Cook over medium heat, while stirring for 10 minutes or until mixture thickens slightly.  Remove from heat and whisk in cream cheese and vanilla.  Cool and pour into ice cream tin.  Chill mixture for 8 to 24 hours.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Blackberry Ice Cream

 This is my version of Blackberry Ice Cream.  There are so many blackberries out there and I needed another use for them!!  

Blackberry Ice Cream
10 to 12 c. blackberries (pureed and strained = 4 c. puree)

1 to 1 1/2 c. sugar (depending on how sweet your berries are)

1 T. lemon juice

1 T. vanilla

1/4 to 1/2 t. cinnamon

5 to 6 c. cream (only fill to fill line)

Place all ingredients in 1 gallon ice cream maker. Chill for 2 hours if possible.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Easter Bunny Cheeseball

I saw a ready made bunny shaped cheeseball and decided I could come up with something to mimic it.  My normal recipe is very orange and I wanted my bunny to be white.  This is what I did, it was a nice change and everyone liked it.  

Easter Bunny Cheeseball

16 oz. cream cheese

2 c. grated mozzarella cheese (1 1/2 c. for cheeseball and 1/2 c. to sprinkle over the bunny)

1/4 c. ranch dressing mix

2 T. fresh chives, snipped

1 t. granulated garlic

1/4 c. sour cream 

slice of cheese cut in the shape of ears (I used cheddar)

dill pickle or olives cut for the eyes ( I used pickles)

Mix together in mixer, first 6 ingredients.  Form onto platter, 2 balls, one for the head and a bigger one for the body.  I used my biggest cookie scoop, 1 scoop for the head and 3 scoops for the body.

Sprinkle bunny with the remaining mozzarella cheese.  Add the ears and eyes.  Cover and chill until serving time.

Add crackers, and veggies at serving time.  Next time I will put the bunny on a bed of lettuce with veggies and keep the crackers separate.  

Lime Blender Salad

 Janet sent me this recipe to make for our sibling reunion to celebrate Dad's 100th birthday next week.  

Lime Blender Salad

1 - 6 oz. Lime Jello

1/4 c. sugar

2 c. boiling water

8 oz. cream cheese

2 c. ice cubes

Pour Jello and sugar into blender, add boiling water and blend for 1-2 minutes.  Add cream cheese and blend until all flecks of cream cheese disappear.  Add ice cubes and blend until completely melted.  Pour into a bowl or individual serving dishes.  Chill for at least 1 hour.  

Strawberry Bundt Cake

 I have been working on this recipe for some time now.  I finally have it perfected and I love it.  Parker wanted pink cake for her birthday.  This one fit the bill.  She ate 3 pieces....I think she loves it too!!

Strawberry Bundt Cake

1 Strawberry Cake Mix

1 3.4 oz. vanilla instant Pudding

1/2 c . strawberry jam (homemade freezer jam)

4 eggs

1 c. water

1 c. oil 

Place all ingredients in the mixer bowl and beat for 2 minutes.  Pour into sprayed bundt pan.  

Bake at 350 for 45 minutes for regular sized cake or 35 minutes for smaller sized cakes or 25 minutes for minis.  Cool in pan for 15 minutes, run a knife around the edges and dump out onto cake stand or plate.  Drizzle with strawberry glaze.  

Strawberry Glaze

1 1/2 to 2 c. powdered sugar

3 T. strawberry jam

2 T.  milk (more as needed for desired consistency)

Stir together and drizzle over cake.  

March Madness Birthdays......Connor (Mar. 16), Brody (Mar. 20), Tanner (Mar. 20), Lacey (Mar. 22), Parker (Mar. 29) & Seth (Apr.3)

Apple Surprise Muffins

 The Heart Tea 2024 is coming up on Saturday.  I got a little creative and made my own original muffin recipe.  I made 50 of these and 50 Double Chocolate Z Muffins.  

Apple Surprise Muffins     Makes 48 to 55 medium sized muffins 

1 Spice cake mix

1 1/3 c. flour

2 t. baking powder

2 t. cinnamon

1 1/3 c. water

4 eggs, beaten

1 qt. apple pie filling 

Topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/2 t. cinnamon

1/8 t. salt

1/4 c. butter, softened

1/4 c. sliced almonds    

Mix together ½ cake mix, water, flour and baking powder.  Beat in the eggs until well blended.  Drop a medium scoop of  batter into 48 lined muffin cups (I used 3 /12 inch paper liners for a medium sized muffin.  Drop a small scoop of pie mix on top of the batter. 

Place all topping ingredients in mini food processor.  Mix well.  Then sprinkle over the pie filling on the top of each muffin.  

Bake at 350 for 18 to 20 minutes for medium sized muffins.  

For regular sized muffins bake 22 to 25 minutes.  

Best of 2023

 Best of 2023---Before January 2024 ends!!!

Buttermilk Brownies

2 c. flour

2 c. sugar

1/2 c. butter

1/2 c. shortening

1 c. water

1/4 c. cocoa

1/2 c. buttermilk or 1/2 c. milk with 2 t. vinegar or lemon juice (Let sit 5 minutes) 

2 eggs

1 t. baking soda

1 t. vanilla

In mixing bowl combine the flour and sugar and set aside.

Combine in a saucepan, butter, shortening, water and cocoa.  Stir and heat to boiling.  Pour over the dry flour and sugar mixture and stir.  Add the buttermilk, eggs, baking soda and vanilla.  Stir or beat well.  

Pour into a greased cookie sheet (18x11inches).  Bake at 400 for 15 to 18 minutes.  

Frost with Chocolate Frosting while slightly warm. 

Easy Chocolate Frosting

6 T. butter

1/2 c. chocolate chips

1/4 c. milk

2 c. powdered sugar

Combine butter, chocolate chips and milk in a bowl. Microwave for 40 to 60 seconds. Beat in powdered sugar.  Spread frosting over warm brownies. Let cool to set.

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up. 

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.  

Cheddar Potato Chowder

 One of my favorite recipes I served at AP Camp and YW Zion's Camp.  The kids loved it!!  Only this is a family sized version.  

Cheddar Potato Chowder     (10 servings)

Place in a large stockpot and boil until tender: DO NOT DRAIN OFF THE LIQUID:

4 c. water

4 c. diced potatoes

2 c. diced carrots

1 c. diced celery

1/2 c. diced onion

2 t. salt

1 t. pepper

1 t. granulated garlic

In a medium sauce pan, heat until thickened:

1/2 c. flour

4 c. milk

Stir often and once thickened add:

4 c. grated cheddar cheese

2 c. diced ham (OPTIONAL) 

Pour over the vegetable mixture.  Season to taste with more salt, pepper, garlic and 1 T. parsley.  Stir and serve.  

Pull Apart Pizza

 I adapted this recipe from a ready made dough recipe.

Pull Apart Pizza 

Pizza Dough in the bread machine

1 1/2 c. warm  water

3 T. oil

4 c. bread flour

1 1/3 t. sugar

1 1/3 t. salt

1 T. + 1 t. yeast

Optional but I like to add:

1 t. granulated garlic 

1/2 t. granulated onion

2 t. Italian Seasoning

Place ingredients in bread machine in the order listed.  Push the dough button.  This makes 2 pounds of dough.  Once dough is ready roll out to 1 inch thickness and cut dough into 1 inch cubes.  Set aside.

Mix together in a large mixing bowl.  

1/2 c. melted butter

1 t. granulated garlic

1 T. oregano

1 c. chopped Canadian bacon or pepperoni or both

1 1/2 c. Mozzarella cheese

Stir well and then add in the 1 inch dough pieces.  Stir and dump into 2 sprayed spring form pans.  Hollow out the center and place a ramekin upside down in the center.  Bake at 425 for 20 minutes.  Remove spring form pan.  Fill ramekin with either marinara sauce or ranch dressing for dipping.  Serve hot.  Enough dough to fill 2 spring form pans.  (well sprayed bundt pans work too)

If you don't want to make pull apart pizza this is my favorite pizza dough for pizza too.  This makes 2 large pizzas on my round baking stones.  Bake at 425 for 7 minutes.  Add sauce and topping and bake 10 to 12 minutes more.  

If you want a smaller amount of dough.

1 1/8 c. warm water

2 T. oil

3 c. bread flour

1 t. sugar

1 t. salt

1 T. yeast

Optional:

1 t. granulated garlic

1/2 t. granulated onion

1 t. Italian Seasoning

Makes 2 medium pizzas.  Pat out onto pans and bake at 425 for 7 minutes. 

Add Sauce and toppings of choice

Bake 10 to 12 minutes more.  

Kasey's Chili

 Kasey's version of Gramps's Chili.  

Kasey's Chili

Place in instant pot:

3 c. dried pinto beans

4 c. water

1 c. diced onion

Cook on high pressure for 60 minutes.  

Rinse beans well.  Add to the meat sauce.

While the beans cook.  Make the meat sauce.  

In a large stock pot, brown.

1 lb. Hamburger

Add:

12 oz. tomato puree

chili brick

2 qt. water (add more as needed)

4 t. beef bouillon

2 T. chili powder

1 T. cumin

1/2 t. cayenne pepper

2 T. garlic powder

Simmer, until beans are cooked and rinsed.  

Stir in the beans and then add:

1 T. salt (*don't add sooner as this stops the cooking of the beans)

2 t. pepper

1 T. Dan-O's Seasoning

1 cube butter

Stir and serve.  

Apple Cider Syrup and Waffles

 I want to try this recipe that came with my mini waffle maker.  Putting it here for safe keeping.

Apple Cider Syrup

1/2 c. sugar

1 T. cornstarch

1 t. cinnamon

1 c. apple cider

1 t. lemon juice

2 T. butter

Stir together in a saucepan, sugar, cornstarch and cinnamon. 

Stir in the apple cider and lemon juice. 

Cook over medium heat until mixture boils, continue to cook until the syrup thickens.

Remove from heat and stir in the butter.  Best served warm!!  

Cinnamon Waffles

2 c. flour

1/4 c. sugar

1/2 c. brown sugar

1 T. cinnamon

4 t. baking powder

1/4 t. salt

1 3/4 c. milk

1/2 c. oil

1 t. vanilla

2 egg whites

Whisk together in mixing bowl:  flour, sugars, cinnamon, baking powder and salt.

Add: milk, oil and vanilla and stir just until combined.

Beat egg whites until foamy in a large mixing bowl until soft peaks form (soft mounds rather than sharp peaks).  

Fold the egg whites into the batter.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Belgian Waffles

1 1/2 t. yeast

1/4 c. warm milk

3 egg yolks

2 3/4 c. warm milk, divided 

3/4 c. butter, melted and lukewarm

1/2 c. sugar

1 1/2 t. salt

2 t. vanilla

4 c. flour

3 egg whites

In small bowl, dissolve yeast in 1/4 c. warm milk.  Let stand for 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 c. warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla.  Stir in the remaining 2 1/2 c. milk alternately with the flour, ending with the flour.  

Beat the egg whites until soft peaks form; fold into the batter.  Cover bowl with saran and let rise for 1 hour, until doubled.

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes, until golden brown.  

Oatmeal Waffles

1 1/2 c. flour

1 c. quick cooking oats

1 T. baking powder

1/2 t. cinnamon

1/4 t. salt

2 eggs, slightly beaten

1 1/2 c. milk

6 T. butter, melted

2 T. brown sugar

In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt.  Set aside.

In small mixing bowl, stir together eggs, milk, butter and brown sugar.  Add to flour mixture and stir.  

Pour into preheated waffle iron.  Cook for 4 to 6 minutes.  Best served with fresh fruit and yogurt.  

Chocolate Waffles

1 c. butter

4 eggs, beaten

1 1/2 c. sugar

1/2 c. cocoa

2 c. flour

1 t. vanilla

1 t. salt

1/2 c. water

In large bowl, beat together all ingredients.  Batter will be lumpy.  

Pour batter onto preheated waffle iron.  Cook 4 to 6 minutes.  Serve with sliced bananas and whipped cream.  

Pumpkin Waffles

2 1/2 c. flour

4 t. baking powder

2 t. cinnamon

1 t. ground allspice

1 t. ground ginger

1/2 t. salt

1/4 c. brown sugar

1 c. canned pumpkin

2 c. milk

4 eggs, separated

1/4 c. butter, melted

Combine in a mixing bowl: flour, baking powder, spices, salt and brown sugar.  

In another mixing bowl stir together the pumpkin, milk and egg yolks.  

Whip the egg whites in another bowl until soft peaks form.

Stir the flour mixture and 1/4 c. melted butter into the pumpkin mixture.

Use a whisk or rubber scraper to fold 1/3 of the egg whites into the batter.  Stir gently.  Fold in the remaining egg whites.  

Pour batter into preheated waffle iron.  Cook 4 to 6 minutes.  

Serve with Apple Cider Syrup.

Corn Dip

 Katie and Frona found this recipe that is delicious when made with frozen, "Kimball Corn".  

Mexican Street Corn Dip

2 T. chili powder

2 t. smoked paprika

1/2-2 t. cayenne pepper, to your taste

2 T. extra virgin olive oil

1 yellow onion, chopped

2 1/2  c. corn aka: "Kimball corn", divided (1/2 c. grilled, for topping)

2 cloves garlic, chopped

kosher salt and black pepper and chili flakes, to taste

6 oz. cream cheese, at room temperature

1/3 c. sour cream

1/4 c. salted butter

1/3 c. olive oil mayo or plain Greek yogurt

2 T. fresh lime juice

3/4 c. crumbled cotija cheese

1/4 c. fresh cilantro, chopped

Mix the spices together and set aside.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5

minutes. Add 2 c. of the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper.

Cook until the corn is softened, about 5 minutes.

Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour

cream. Cook until warmed throughout. If desired, thin the dip with milk.

In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a

pinch of chili flakes and salt. Cook another minute, then remove from the heat.

Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and

spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for dipping.  

Carrot Cookies

 Sylvia Carver Hollenback shared this recipe from her Mother's collection.  She made these often, youth from Emmett remember these from her piano recitals and various church activities.  

Carrot Cookies

1 c. shortening (or butter)

2 eggs

3/4 c. sugar 

1 c. mashed cooked carrots

2 c. sifted flour

2 t. baking powder

1/2 t. salt

3/4 c. coconut

Mix and drop onto cookie sheet.  Bake at 375 until lightly browned.  

Orange Butter Icing  (1/2 batch is probably enough for the above recipe)

1/3 c. butter or margarine

3 T. orange juice

1 1/2 T. grated orange peel

3 c. sifted powdered sugar

Beat well and spread on cookies.  

Christmas Crack

Harper, brought a plateful of this to our Secret Santa reveal activity day.  It is so good!  I asked her mom, Andrea Thayn for the recipe.

Christmas Crack
10 c. Rice Chex Cereal
9 c. Golden Grahams or S'more Cereal 
2 1/2 c. shredded coconut
1 c. sliced or slivered almonds
1 1/2 c. butter
2 c. sugar
2 c. light corn syrup 

Combine:  cereal, coconut and almonds in a large bowl and stir.

In a large sauce pan, cook butter, sugar and corn syrup to 234 degrees (soft ball stage).

Pour syrup over the cereal mixture and stir until well coated.  Pour onto 2 cookie sheets to cool.  Stir occasionally to prevent clumping.  

Store in an air tight container.

Hamburger Casserole

Sue Grunig made this for us while fishing at CJ Strike.  

Hamburger Casserole

Brown in a Cast Iron Deep Skillet:

1 lb. hamburger

1 c. chopped onion

Add:

4 c. diced potatoes

1 c. diced peppers (optional)

Salt and pepper

Mix together and pour over the meat mixture:

1 c. milk

2 t. corn starch

Cover and cook for 15 minutes over medium heat.  Top with grated cheese and bake at 350 for 15 to 20 minutes.  

Flower Preserve

 Flower Preserve
1 t. sugar
1 t. bleach
2 t. lemon or lime juice
1 qt. warm water

Brody's Queso

 Brody came over wanting to make Queso.  We adapted a few recipes and came up with our own using what we had available in the garden.

Brody's Queso

Saute in 2 T. butter:

1/2 c. chopped peppers (jalenpeno, anaheim, bell)

1/4 c. chopped onion

2 cloves, minced garlic

Saute 3 minutes and add:

dash of tumeric & cayenne pepper

1 t. of garlic salt & paprika

1/2 c diced tomatoes

1/2 c. cream cheese

1/2 c. milk

Bring to a boil and stir in:

2 c. grated cheese

Serve warm with chips.  

Pickled Banana Pepper Rings

From the Sew Easy to Preserve Canning Book. Also known as the pepperoncini peppers served at Subway.  

Pickled Yellow (Banana) Pepper Rings
about 3 pounds of yellow Banana Peppers

Sliced into rings using a mandolin

Place peppers in a pint jar and add the following to each jar:

1 t. celery seed

2 t. mustard seed (optional) I did not add

a clove of garlic (optional)

1/4 t. pickle crisp

Make brine and pour over the peppers leaving 1/2 inch headspace.  

10 c. vinegar

2 c. water

3 T. pickling salt

4 T. sugar

Wipe rims of jars and place lids on.  Process 10 minutes in boiling water bath.  

Makes about 10 pints.

Remember to make altitude adjustments.  

Pie Filling......any fruit works

I found some frozen huckleberries that needed used, so I broke the big canning recipe down to a normal sized batch.  

Pie Filling

2 c. sugar

1 c. water

1/2 t. salt 

1/2 t. nutmeg

1/2 t. cinnamon

Cook the above ingredients in a saucepan until dissolved.  

Add:  8 to 10 c. fruit to mixture.

Mix together and stir into the mixture:  

1/2 c. regular clear jel

1/2 c. water

2 T. lemon juice

Cook stirring ocassionaly, until thickened. It is now ready to use or bottle.  If canning water bath 30 minutes for pints or quarts at 2300 feet above sea level (adjust according to your location).  This will make about 3 quarts of pie filling.

Tomatoes and Bread

August 2023 – Gardening Gems Meeting

Karla Kimball – Advanced Master Food Safety Advisor

Bruschetta Dip

 

4 -6 firm tomatoes

1 t. garlic salt

2 T. chopped basil

3 T. grated parmesan

¼ c. chopped red onion

2 T. chopped parsley or 2 t. dried parsley

1 T. olive oil

2 t. balsamic vinegar

 

Dice the tomatoes and toss with the other ingredients.  Refrigerate for at least 1 hour.  Serve on toasted bruschetta bread.

Toasted Bruschetta Bread

1 loaf small round bread (2-3 inches in diameter)

Olive oil

Kosher Salt

Slice the bread into ½ inch slices and place on a cookie sheet.

Brush olive oil on top of the slices and sprinkle with kosher salt.  

Bake at 350 for about 5 minutes, until the top is crispy.

Serve with Bruschetta Dip. 

Tomato Appetizer

Sliced tomato

Sliced fresh mozzarella cheese

Chopped basil

Chopped oregano

Salt & Pepper

Start with a tomato slice and top with the other ingredients in the order listed.  Serve.  

Creamy Tomato Sauce 

4 - 6 large tomatoes, cored

1 small onion, minced

3 cloves garlic, minced

1 T. fresh basil, chopped

1 T. fresh oregano, chopped

1 t. salt

½ t. pepper

8 oz. cream cheese

¼ c. olive oil

 

Place tomatoes in a baking dish with core facing down and skin side up.  Add remaining ingredients and drizzle with the olive oil.  Bake at 400 for 35 to 40 minutes.  Remove from oven and blend with a hand blender or mash and stir with a fork.  

Serve over cooked pasta, rice, shredded chicken, grilled shrimp, steak, or whatever you like.  

Bread Machine Dough

 1 1/3 c. warm water

1 egg

2 T. potato flakes

2 T. dry powdered milk

2 T. coconut oil, or butter, or oil

4 c. flour

¼ c. sugar

1 t. salt 

1 T. yeast

 

Place ingredients into the bread maker pan in the order listed.  Place on dough setting.  When cycle is completed remove dough and shape as desired.  Let rise for 15 to 20 minutes.  Bake at 375 for 15 to 20 minutes.  

Great for making rolls, bread, cinnamon rolls, fruit rolls, etc.  

COOL RISE DOUGH

5 to 6 c. flour (added at various times)

2 T. yeast

½ c. sugar

2/3 c. dry powdered milk

1½ tsp. salt

½ c. oil

1½ c. hottest tap water

2 eggs

2 to 3 T. oil

Place in large mixing bowl in the order listed: 2 c. flour, yeast, sugar, powdered milk, & salt. In a 2 c. measuring cup pour in ½ c. oil and 1½c. of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth. Add eggs and 1 c. flour. Mix well. Add2 c. flour and mix well. You may need to add more flour at this point,

¼ c. at a time until you have a soft smooth dough that is not overly sticky. Place in an oiled bowl and cover with a towel. Let rest for 20 to 30 minutes. Punch the dough down and form as desired.  

(You can shape the dough in any roll shape you choose, including; rolls, bread sticks, cinnamon rolls, bread, etc.)  Place on a greased cookie sheet. Makes 24 rolls.

Now you can either; cover the rolls with sprayed saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR let them rise for

about 20 minutes and bake immediately. 

Bake at 375° for 15 to 17minutes. If you put them in the refrigerator to bake later; when you take them out of the refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in the refrigerator) and then bake. This recipe can be made into 3 loaves and frozen to be used as you would any frozen bread dough.

TOMATO BASIL BREAD

1/2 c. warm milk - microwave 30 seconds

1-2 ripe tomatoes, pureed (1/2 c.)  I use 3- 4th of July Tomatoes.....they are small and juicy

1 egg

2 T. oil

1/2 t. salt

1 T. sugar

2 T. fresh basil, minced

1 T. fresh chives, minced

2 cloves garlic, minced

1 t. fresh oregano, minced

3 rounded c. bread flour

1 scant T. yeast

GARLIC CHIVE SPREAD

1/2 c. butter, softened

1 T. fresh chives, minced

1 garlic clove, minced

Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form as desired.  Bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread.

Blueberry Zucchini Bread

 It is zucchini time!!!

Blueberry Zucchini Bread

Place in mixer bowl:

2 1/2 c. sugar

4 eggs

1 1/4 c. oil 

1 T. vanilla

3 1/2 c. flour

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1/2 t. nutmeg

2 t. cinnamon

Beat until just blended, fold in:  

4 c. grated zucchini

4 c. fresh blueberries

1 1/2 c. chopped nuts, optional 

Pour dough into sprayed loaf pans.  

Makes 4 large loafs or 5 medium loafs.  Bake at 350 for 50 to 60 minutes for large loaf or 40 to 50 minutes for medium loaf.  

Cherry Cookies

 Trying to find ways to use all the cherries from our trees.   This is the first time ever that our cherry trees had a real harvest.  It has been a great harvest!!  

Cherry Cookies

2 c. all purpose flour 
1 pinch salt
1 t. baking powder
½ c. butter (softened)
1 c. sugar
1 large egg
1 t. vanilla

1 t. almond extract
1 c. pitted quartered or halved cherries
 
In a medium bowl whisk together the flour, salt and baking powder.
In the mixing bowl beat butter and sugar until creamy approximately 2 minutes. Add the egg and vanilla and beat to combine. Add the flour mixture in 2 parts, beating on low to almost combine, then add the quartered or halved cherries and beat on low to combine, don't over beat.
Cover the bowl and chill 1 hour in the fridge.
Pre-heat oven to 350. Spray a cookie sheet.  Using a medium sized cookie scoop drop cookies onto cookie sheet, approximately 1 inch apart and bake for 15-20 minutes or until lightly golden. Dust with powdered sugar or drizzle with melted chocolate if desired before serving. Enjoy!

NOTES
Store the baked cookies in an airtight container for 2 to 3 days.
They will keep for 1 to 2 months in the freezer.
You can use thawed and drained frozen pitted cherries or the same amount of maraschino cherries, but they will be a lot sweeter so cut back the sugar.

Kara's Texas Sheet Cake

Kara asked me to make this for her birthday.  This recipe came from Justin's Grandpa, Willie Joe  Thompson.  It is an old recipe and a Hugo family favorite.  Then I realized.....it is the same recipe I got from my roommate at college...and Connie got the same recipe from her sister when she lived in Georgia......the best Texas Sheet Cake recipe ever.  

Kara's Texas Sheet Cake  (the Thompson family calls it, Willie Joe's Chocolate Cake)  
Sift together and set aside.
2 c. sugar

2 c. flour

1 t. baking soda

Bring to boil in saucepan and then add to dry ingredients.

1 c. water

1 cube margarine

1/2 c. cooking oil

4 T. cocoa

Mix and add to Chocolate batter.

1/2 c. buttermilk

2 eggs slightly beaten

1 t. vanilla

Pour into greased and floured oblong pan.  (I used a sprayed cookie sheet)

Bake 20 minutes at 400 degree oven.

When cake is about done mix icing.

Melt and bring to boil in saucepan. 

1 cube margarine

4 T. cocoa

6 T. milk

Add to 1 box of powdered sugar (about 4 1/2 c.)

Add..

1 t. vanilla

1/4 c. chopped nuts (if desired)

Mix well and pour over cake.  Cool cake 5 minutes before icing.  

Karla's Pasta Salad

Karla's Pasta Salad
Small Batch (4 servings)
1 c. macaroni pasta
Cover with water and sprinkle in some granulated garlic.  
Cook in the instant pot for 4 minutes on high with quick release.  Drain and rinse.  Set aside.

Dressing:

Stir together

1/3 c. mayonnaise

1 T. white vinegar

1 t. sugar

1 t. . mustard

1/4 t. granulated garlic

1/4 t. salt

1/8 t. pepper

Vegetables:
1-2 T. snipped chives

1/4 c. diced celery

1/4 c. diced carrots

1/2 c. diced cucumber

Stir together the pasta, dressing and vegetables.  Chill for 2 hours before serving.

Big Batch (12 servings)

3 c. macaroni

Cover with water and sprinkle in some granulated garlic.  
Cook in the instant pot for 4 minutes on high with quick release.  Drain and rinse.  

Dressing:

Stir together.

1 c. mayonnaise

1/4 c. white vinegar

1 T. sugar

1 T. mustard

3/4 t. granulated garlic

3/4 t. salt

1/2 t. pepper

Vegetables:

4-6 T. snipped chives

3/4 c. diced celery

3/4 c. diced carrots

1 1/2 c. diced cucumber

Stir together the pasta, dressing and vegetables.  Chill for 2 hours before serving.  

Peanut Butter Oatmeal Bites

Yummy and gluten free!! Fast and easy....stir and drop....no baking!!

Peanut Butter Oatmeal Bites
1 c. creamy peanut butter
1/2 c. honey
4 c. quick oats
1/2 t. salt
1 t. cinnamon
1/2 to 1 c. mini semi-sweet chocolate chips

Mix together in a large bowl;  peanut butter, honey, oats, salt and cinnamon.  Stir in the chocolate chips.  Form into balls with a cookie scoop and drop onto waxed paper.  Serve.  

Dutch Oven Ravioli Lasagna

 The secret to this recipe is covering the pasta with enough liquid so it bakes to tender perfection in the dutch oven.  

Dutch Oven Ravioli
30 oz. frozen or refrigerated ravioli

50 oz. marinara or pasta sauce

1 t. each of onion powder, garlic powder, italian seasoning, mustard powder

1/2 c. water or chicken broth

2 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

Optional: fresh basil or parsley mixed in the marinara sauce

Mix the seasonings into the marinara sauce. 

Pour about 1 cup of marinara sauce into the bottom of a 12 inch Dutch oven. 

Add a single layer of frozen ravioli on top of the sauce.

Add 1/2 of the remaining sauce & 1/2 of the mozzarella cheese:

add another layer of ravioli and sause.

Pour the 1/2 cup of water or broth around the edges of the pot to ensure there's enough liquid for the noodles to steam. 

Top with the rest of the mozzarella and  sprinkle the Parmesan cheese over the top.  Cover with the Dutch oven lid. Bake at 350 for 30 to 40 minutes.  

Is using briquettes, place 8 to 10 on the bottom and 16 to 18 on top.  

Remove from the heat and let the dish rest for 5 to 10 minutes before serving. This allows the liquid to absorb and makes it much easier to serve.

Adding cooked hamburger or italian sausage is a great addition for a more filling meal.  

A couple layers of cottage cheese is a great addition too.

A recipe I adapted from the bag of Costco Ravioli.  It lacked flavor and cottage cheese.  You can't have lasagna without cottage cheese.  Cut in half for a regular meal.  This is enough for our sturgeon fishing crew.  

Dutch Oven Ravioli Lasagna
20 oz. Ravioli, not need to precook
2 – 3 T. oil
1 - Parmesan and herb packet or 1/4 c. dry Bread crumbs and 2 T. Parmesan mixture
1 lb. Italian Sausage
1 c. chopped onion
60 oz. Spaghetti Sauce
2 t. garlic powder
2 t. onion powder 
2 t. Italian Seasoning
2 t. dried basil
4 c. cottage cheese
4 c. mozzarella cheese

1 c. water
¼ c. Parmesan cheese 

Toss  Ravioli with oil and herb packet and set aside.  
Brown sausage and onion.  Add spaghetti sauce, and seasonings.  Simmer. Cover the bottom of 12 inch dutch oven with a thin layer of sauce.  
Layer ½ of the ravioli, more sauce, 1/2 the cottage cheese, ½ of the mozzarella cheese.  Repeat layers. 

Pour the water over the top.  Sprinkle the parmesan cheese over the top.  Put the lid on.  
Bake for 45 minutes at 350 - 375.  If using briquettes and 12 inch dutch oven, 10 on the bottom and 18 to 20 on top.  Let rest for 5 to 10 minutes and serve.  

Sides:  French bread, green beans and salad.  

Mug Recipes....

 Did a little Young Men's Activity tonight.  Teaching how to cook on a mission, college or just an everyday snack.  Meals in a Mug.  A great resource for this is Gemma's Bigger Bolder Baking.  She has hundreds of similar recipes 

Mac Cheese in a MUG

 Place in Mug:  (a tall mug is best for this one) 

1/3 c. macaroni

¾ c. water

Microwave for 3 minutes 30 seconds.

Stir.  Cook up to 3 more minutes, until the pasta if fully cooked.

Drain.

 Add:

¼ c. milk

½ t. cornstarch

A couple shakes of Garlic salt

A couple shakes of Ground mustard

1/3 c. grated cheese

Microwave 1 minute.  Stir.  Add Salt & Pepper as needed. Enjoy!

 

  

Chocolate Mug Cake

 Place in Mug:

2 ½ T. flour

2 ½ T. sugar

1 T. cocoa

¼ t. baking powder

Pinch of salt

Stir.

 Add:

2 T. milk

1 t. oil

1 small egg

2 T. chocolate chips

Stir.  Microwave for 1 minute.  Add more time if needed but don’t overcook or your cake will be tough.

 

 Mug Pizza

 Place in mug:

¼ c. flour

1/8 t. baking powder

1/16 t. baking soda

1/8 t. salt

Stir.

 Add:

3 T. milk

1 T. oil

Stir.

 Layer on top of batter:

1 – 2 T. pizza sauce

Pepperoni slices

1 – 2 T. mozzarella cheese

½ t. Italian or Pizza Seasoning

Microwave 1 minute 20 seconds. 

 

 

Chocolate Pudding in a Mug

 Place in mug: (you need a tall mug for this one)

3 T. chocolate ships

1 t. cornstarch

Stir.

 Add:

1/8 t. salt

1 t. vanilla

½ c. milk

Stir well.  Microwave for 1 minute. 

Stir.  Microwave for 30 seconds.  Stir.  If not thick enough continue to microwave for short intervals.  It will boil over so watch closely. 

Stir and serve.  It is best warm!!!

 

 

Chicken Salad Sandwiches

Chicken Salad Sandwiches for a Crowd         Makes 14 – 1 cup servings.   
2 lb. 14 oz. pkg. rotisserie chicken
2 c. chopped celery
2 c. grapes, halved or quartered (about 1 lb.)
1 c. sliced almonds
¼ c. chopped chives
Dressing:
3 c. mayo or miracle whip and/or part sour cream or greek yogurt
¼ c. lemon juice
1 t. garlic salt
1 t. onion Salt
¼ t. pepper
Serve on 14 Croissant or a bed of lettuce.  

5 Gallon Recipe = Makes 80 - 1 cup servings
6 – 2lb.14 oz. pkgs. rotisserie chicken
3 bundles of celery = 12 c. diced celery
12 c. halved or quartered grapes (about 7 lbs.)
6 c. sliced almonds
1 c. chopped chives
Dressing:
5 – 30 oz. jars of miracle whip
1 ½ c. lemon juice
2 T. garlic salt
2 T. onion salt
1 T. pepper 

Stake RS Activity Menu = Chicken Salad Sandwiches, Chips, Apple or Orange, 2 cookies & water or lemonade  Made 2 - 5 gallon recipes for 150 servings total .  Served on 14 dozen croissants and 6 heads of romaine lettuce.

Beef and Cheese Tortellini Bake

Beef and Cheese Tortellini Bake - for 6 servings
1 lb ground beef
½ c. onion, chopped
1 clove garlic, minced

1 t. salt, to taste
1/2 t. pepper, to taste
1 t. dried oregano
1 t. dried thyme
2 t. dried parsley
28 oz. crushed tomato, 1 can
¼ c. fresh basil, chopped or 2 T. dried basil 
2 c. shredded mozzarella cheese
1 ¼ lb. cheese tortellini, cooked and drained
Brown the beef over medium-high heat. Add onion and garlic and saute until cooked through. Season with salt and pepper and dried herbs.  .
Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. 
Remove from heat.
Spoon a thin layer of meat sauce in the bottom of a casserole dish or Dutch oven. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
Bake at 375 for 15-20 minutes, or until cheese is melted and bubbling.
Rest for 5 to 10 minutes and serve.

Oreo Pizza

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.