Kansas Mud

Story:
Once again, I go back to the days at BYU with my fun roommates.  This is a dessert that Tiffany A. used to make.  Loved it!  She would sometimes make it for her family get-togethers and then bring home the leftovers... she'd put it in the fridge and it would just be staring it me every time I opened the fridge door.  That good.

I forgot about it for years, but just made it for a Sunday dinner dessert at my brother's house a few weeks ago and it was a big hit!  Megan and Ethan both say it's their new favorite dessert.

Be warned: it is no way, shape, or form a low-calorie, low-fat, or low-sugar dessert.  This one is loaded with all of it!

Ingredients:
1 large pkg of Oreos
8 oz pkg cream cheese
1 stick butter
1 C powdered sugar
3 C milk
2 pkgs instant vanilla pudding
1 t vanilla
12 oz cool whip

Directions:
Crush the oreos and put half in the bottom of a 9x13 pan.
Mix cream cheese, butter, and powdered sugar until smooth.
Add milk, pudding, vanilla, cool whip, and mix until smooth.
Pour the mixture on top of the oreos in the pan.
Then cover with the remaining half of the oreos
Chill until firm.

Pearl Barley

Story:
My sisters taught me of a really yummy "Portuguese Soup" (spinach and sausage) which I'll post another time.  My family likes it with barley. I am always trying to remember how long the barley takes to prepare, so I'm posting this here for my own convenience when I make it. I buy pearl barley in the bulk section at Sprouts, and this is simply their little brown "recipe card" that I am using.

Directions:
Bring 2 cups of water to a boil.
Add 1 cup of pearled barley.
Reduce heat to a simmer.
Cook 10 minutes and remove from heat.
Let set for 10-15 minutes.  (This is when I dump it into the pot of soup...)

K. There.  Now I will remember.