Ingredients
Crust* 

• 1 package Oreos, 14.3 oz
• 6 tbsp unsalted butter, melted

Filling

• 2 boxes 3.4 oz instant vanilla pudding mix
• 3 cups heavy whipping cream
• 8 oz cool whip, thawed
• 2 cups Oreos, chopped (about 20 Oreos) from a second 14.3 oz package

Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 3 Oreos for final topping 

Directions
​Crust

• In a blender or food processor, pulse the whole Oreos until fully blended.
• In a large bowl, combine the Oreo crumbs and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a larger measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
• The alternative* is to purchase a "ready-made" Oreo Crust from the store (I prefer doing this if I am intending on bringing this dessert to a picnic or a friends house and don't want to lose my pie plate.)

Filling

• Using the Balloon Whisk in a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer on Low until blended. Increase speed and mix until well blended. The mixture will be very thick. 
• Scrape down sides of bowl and bottom and add in the cool whip and crushed Oreos, mix on low until combined. You might have to stop and scrape down sides of bowls and bottom one more time.  Spread this mixture into the crust.
• Cover the pie pan with plastic wrap and refrigerate for 4-8 hours. 

Topping

• Before serving the pie – place a metal mixing bowl and beaters in the fridge or freezer for 15 minutes.  The cold will help the cream form into a thick whipped topping. 
• Add the heavy cream, powdered sugar and vanilla extract to the cold bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form.
• Spoon the whipped cream onto the pie. 
• Crush two Oreos and sprinkle over top of pie, take the final Oreo and break in half and press cut side down into middle of pie. 
• Refrigerate any leftovers. 

     I don't frost a lot of cakes but, this frosting recipe is nice to have on hand!  Some helpful hints:  Bake your cake and once fully cooled, make sure to do a crumb coat of frosting and place coated cake in fridge, this will make final coat a breeze!  If you are tinting your frosting, make sure to use food coloring sparingly - you can always ADD more but, cannot take it away!  Use Clear vanilla extract if you're making a pure white frosting.  I also weigh my powdered sugar as its more precise and I let my butter soften as that does provide a better butter/sugar creaming.  If you use decorations that need to stick to the frosting, have them ready as once the frosting "dries" nothing will stick. Hope you try this!  Enjoy! Diane 

Ingredients: 
3 Sticks (1 1/2 cups) Unsalted Butter, softened 
Pinch of Salt
1 1/2 Pounds (24 ounces) Powdered Sugar, sifted 
1 Tablespoon Vanilla Extract 
2-3 Tablespoons Heavy Cream, add more if your frosting is too thick 

Directions: 
In the bowl of a stand mixer beat your butter on Medium-High for a good 6 to 7 minutes.  Lower mixture speed to Low and slowly add in the powdered sugar and the salt. Once fully incorporated, add in on Low your vanilla and cream. Increase the mixer speed and let that mix on Medium-High for another final 6 to 7 minutes.  Frosting can be stored in fridge and let the frosting come to room temp and rewhip before using *adding a little more cream if needed. 

Yield:  enough frosting for a 9-inch layer cake or 24 cupcakes 
 
**Shown is my Mothers Day: vanilla white cake with pink buttercream frosting and raspberry buttercream filling. 

     I love the brown sauce in this recipe. Made in the Instant Pot on a busy night makes it even better!  Enjoy! Diane 

Beef & Broccoli 

Ingredients:

• 2 tablespoons olive oil
• 2 lbs flank or flat iron steak (thin sliced across the grain)
• 1/4 cup beef broth
• 1 small can sliced diced water chestnuts
• 12 oz frozen broccoli bag (steamed and aside)

Sauce:

• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger or jarred fresh
• 1 teaspoon hot chili oil or red pepper flakes
• 1/2 cup soy sauce 
• 2 tablespoons sesame oil
• 1 cup beef broth 
• 1/3 cup brown sugar 

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 1/3 cup cold water

Garnish:

• sliced green onions 
• sesame seeds

Directions

• In a medium bowl whisk together all the ingredients listed under Sauce. Set aside.
• Press Sauté on the Instant Pot.
• Add the olive oil, once the oil is hot, add half the beef in one layer, do not move or flip the beef for about 2 minutes to make sure it gets a nice sear on one side. Flip the beef and sauté for 2 minutes on the other side. Remove, set aside on a plate covered.  Brown the other batch of beef. 
• Once done with browning the beef, add 1/4 cup of beef broth to the Instant Pot to deglaze it. Using a silicone or wooden spoon, scrape any bits and pieces that are stuck to the bottom of the pot. You want to get this up so you don't get a "burn notice." 
• Add the all the seared beef back to the Instant Pot, pour the sauce mixture on top. Stir gently to combine.
• Lock Lid on and Pressure Cook on High (make sure control knob is set to Seal.) and cook for 12 minutes.  Do a 10-minute Natural Release, release the remaining pressure. Open the lid. Switch the Instant Pot to Sauté.     
• In a small cup; mix cornstarch with water. Add the cornstarch slurry to the Instant Pot, stir to combine, and cook for 2-3 minutes until the sauce thickens. If needed add more slurry (1 tbsp cornstarch mixed with 1 tbsp water) until desired thickness is achieved. The sauce will thicken more once it cools.
• Stir in the water chestnuts and steamed broccoli.
• Turn off the Instant Pot or move to "keep warm" and serve over cooked rice; garnish with fresh chopped green onions and sesame seeds.​

    Thankful to good friends!  We happened to be talking about making lower sugar baked goods.  My friend handed me this recipe and I made it right away as it's my favorite cookie!!  I love all things peanut butter!!  You can use any sugar substitute you prefer as long as it's designated for baking.  Enjoy! Diane 

Low Sugar Peanut Butter Cookies 

Ingredients: 
1 egg
1 cup Splenda
1 teaspoon baking powder 
1/2 teaspoon vanilla extract 
1 cup creamy peanut butter (*I'm a Jif Girl) 
1 teaspoon water 

Directions: 
    Preheat oven to 350 
Add all ingredients to a mixing bowl. Beat together until well incorporated.  Measure out a heaping teaspoon, roll quickly in the palm of hand and placed on a parchment lined cookie sheet.  Using a fork, lightly make crosshatch indentations on each cookie *if the fork stick just lightly spray with cooking spray.   Bake 12-14 minutes. Once firm and slightly browned, let baked cookies cool at least 3 minutes before moving off cookie sheet to final cooling rack. 

Eat and ENJOY! 

   Canning Potatoes; White 

    No matter what people tell you, potatoes need peeled before being pressure canned.  Did you know? The bacteria load resides highest in the skins of root vegetables and tomatoes so, peel your potatoes please! 
      This is what I do: I wash my potatoes. I use my apple peeler to peel off the skin from the body of each potato (and a handheld peeler to take off the peel from each end.)  I place my peeled potatoes in cold water that has 'Fruit Fresh' sprinkled in which prevents browning.  Dice each potato into 1" cubes/chunks. and place back into the acidulated water. 
      Once all potatoes are diced, drain and place the cut potatoes in a strainer and rinse well.  Place rinsed potatoes in a large stockpot and fill with fresh water.  Bring water to a boil and boil 2 minutes.  Pack clean prepared jars with hot potatoes to 1" headspace. Using fresh boiling water pour into each jar to 1" headspace.  Add kosher salt to each jar if preferred (1/2 tsp for pints; 1 tsp for quarts.)  De-bubble jars and process in a Pressure Canner according to the NCHFP (full instructions here.)  

*According to your altitude
35 minutes for Pints 
40 minutes for Quarts