In the Kitchen With Mika Stansberry

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Mika Stansberry, a Midlothian resident, and originally appeared in the MidlothianNOW November 2015 issue.

Little Micky’s Oatmeal Cream Pies

Cookies:

  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 cups old-fashioned, uncooked oats

Filling:

  • 8 oz. cream cheese, softened
  • 2 Tbsp. heavy cream or milk
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  1. For cookies: Preheat oven to 350 F. Line baking sheets with parchment paper.
  2. Beat together butter and both sugars until creamy; add eggs and vanilla. Beat until just combined
  3. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in oats.
  4. Drop by rounded tablespoonfuls onto the baking sheets. Make sure to space 2 inches apart. (I put 8 cookies per sheet.) Bake 10-11 minutes only. Don’t overbake! Cool on a wire rack.
  5. For filling: Beat the cream cheese with an electric hand mixer until creamy. Add the heavy cream or milk and vanilla. Slowly add the powdered sugar, one cup at a time, until the filling is creamy and lump free.
  6. Place filling in a large Ziploc bag and snip off one corner. Pipe filling onto the bottom of one cookie; top with another cookie. 

 

Better Than Truck Stop Banana Brownies

Brownies:

  • 1 1/2 cup sugar
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 2 eggs
  • 3-4 ripe bananas, mashed
  • 2 tsp. vanilla
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt

Brown Butter Frosting:

  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1 1/2 tsp. vanilla
  • 3 Tbsp. milk
  1. For brownies: Heat oven to 375 F. Grease and flour a 15×10-inch jelly roll pan; beat together sugar, sour cream, butter and eggs until creamy. 
  2. Blend in bananas and vanilla; add flour, baking soda and salt; blend for 1 minute.
  3. Spread batter evenly into the prepared pan. Bake for 20-25 minutes until golden brown.
  4. For frosting: Heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. 
  5. Add powdered sugar, vanilla and milk. Whisk together until smooth. (It should be thicker than a glaze but thinner than frosting.) Using a spatula, spread the brown butter frosting over the warm bars.

 

Oklahoma Indian Tacos

Indian Fry Bread:

  • 3 cups all-purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1/2 cup water, or as needed 
  • Vegetable shortening for frying

Toppings:

  • Taco meat, to taste
  • Ranch Style Beans, to taste
  • Lettuce, to taste
  • Tomatoes, chopped, to taste
  • Sour cream, to taste
  • Cheese, to taste
  1. For Indian fry bread: Stir together flour, baking powder and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to mix it as much as possible. Add just enough water (about 1/2 cup) to get the dough to come together. Cover the bowl with a dish towel, and let it sit for 35-45 minutes to rest.
  2. When you’re ready to make the fry bread, heat about 2 inches of shortening in a large skillet over medium-high heat.
  3. Grab a plum-sized piece of dough and press it into a 4- to 7-inch circle with your fingers. Carefully drop it into the skillet. Allow it to fry on one side until golden brown, about 1 minute. Carefully flip it to the other side using tongs. Layer fry bread between paper towels. 
  4. Serve warm topped with taco meat, ranch style beans, lettuce, tomato, sour cream and cheese.