This is a replay to get the video version onto podcast apps. Enojoy! Season 3, Episode 11: From Flight Attendant to Cookie Artist: A Sweet Journey of Resilience. Watch the video version of our chat on my YouTube channel https://youtu.be/KBKzsMqKfS0

Discover how a furloughed flight attendant transformed adversity into opportunity by launching "Cookies on the Fly," a unique cookie business specializing in artistic and creative custom confections. After finding a simple recipe online, this self-taught baker developed her signature style, mastering royal icing techniques and creating spectacular edible art that consistently sells out at events. She became a cookie artist!

#minnesota #minnesotacookier #cookier #minnesotabaking #minnesotabusiness #cookies #cookiebaking #foodart

Working from her Minnesota home kitchen under a cottage food license, she fills custom orders plus, more recently, collaborates with independent authors to transform their book covers into delectable treats, creating interactive experiences at book fairs, including the Book Fair for Grownups hosted by Inbound Brewco at the Minnesota State Fair Grounds (hear her story of winning a Minnesota State Fair cookie decorating contest). Custom book cover cookies are the ultimate best book swag! Despite facing challenges with state shipping restrictions and scaling demands, her business soared after a Valentine's Day feature, proving that sometimes the sweetest success stories come from unexpected directions.

From bachelorette parties to pet-themed cookies, each creation tells a story of creativity and passion. Her journey culminated in winning a novice cookie decorating competition at the state fair, establishing her presence in the local baking community.

Ready to be inspired by this remarkable story of reinvention and resilience? Tune in to hear how a career pivot led to the perfect recipe for success! Check out her custom cookie decorating for your next party, use a local Minnesota catering business!

Connect with Kristi and order cookies: https://www.cookiesonthefly.com/

Find her also on Instagram.

Estimated Timeline:

00:00:02 - Creative Cookie Ideas for Book Fairs
00:04:02 - Challenges of Cookie Decorating
00:05:59 - Creating Custom Cookie Recipes
00:09:55 - Creating a Cookie Business Name
00:11:32 - Starting a Cookie Business During COVID
00:22:57 - Challenges of Shipping Cookies
00:26:04 - Valentine's Day Cookie Success Story
00:28:33 - Favorite Cookie Themes and Personalization
00:37:12 - Growing a Cookie Business
00:44:01 - Future Plans for Cookie Business
00:48:14 - Creative Cookie Classes for Special Events
00:51:09 - Challenges of Cookie Decorating for Events
01:00:26 - Authors and Creative Collaborations
01:03:14 - Importance of Personal Connections in Bookstores
01:06:27 - Custom Orders and Upcoming Markets

Support the show

Podcast host Julie's cookbook and YA Contemporary Romance novel:

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish. You can cook for both vegetarians and meat-eaters in one dish! This recipe is one way that you can easily do it so you don't have to be a short order cook.

Ingredients:

• About 1 1/2 c. broccoli, cut into florets and steamed
• 1 red pepper, cut up into pieces
• big container of white mushrooms, sliced
• 1 medium onion, cut up into pieces
• 6 medium tomatoes, whole and roasted (see below)
• 1 lb. spaghetti noodles, cooked according to the package instructions (I remove some noodles and don't use them all for the dish, unless you have a very large baking dish or use less veggies, do at your discretion)
• 9 cloves garlic, minced
• 25 oz. red tomato pasta sauce, any kind
• 1 tsp salt
• 2 tsp dried basil
• 1/2 tsp black pepper
• 1 3/4 c. grated Parmesan cheese
• 2 c shredded mozzarella cheese
• 2 Tbsp coconut oil
• 1 Tbsp olive oil
• precooked meatballs, as many as desired to fill up half to three-quarters of the dish

Substitutions I've done include: 1 lb rigatoni pasta instead of spaghetti noodles, 10 oz cherry tomatoes instead of 6 medium, switch out the broccoli for 4-6 cups fresh spinach, switch red pepper for green, chop up 2 portabello mushroom caps instead of sliced white mushrooms, I've also used zucchini in this dish (use less of the other veggies to get it all to fit in the dish).

Directions:

1. Preheat oven to 400 degrees.
2. Toss tomatoes with olive oil and place them in a single layer on a baking sheet. Roast at 400 degreees for 15 minutes or so, until the skin wilts and bursts.
3. Cook pasta.
4. Steam broccoli.
5. Saute other veggies in oil, add garlic, dried basil, salt, pepper. Stir while cooking.
6. If using spinach, add it to wilt it.
7. Add veggie mixture to pasta sauce and stir to combine.
8. Smash roasted tomatoes and add them to the mixture. Stir.
9. Mix cheeses together in a separate bowl.
10. Add 1 cup cheese mixture to the veggie and pasta sauce. Stir.
11. Add cooked pasta and stir.
12. Heat oven to 425.
13. Grease a 9x13 inch glass baking dish with the coconut oil and transfer the mixture to the dish.
14. Press cooked meatballs into the pasta dish as desired, depending on how many meatless and how many meat containing portions are desired.
15. Top with remaining cheese.
16. Place on a low oven rack to cook. Cook for 40-60 minutes, until sauce bubbles and cheese is beginning to brown. I have a range here for the cooking time to accomodate the different combos of veggies I've listed.
17. Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 7: Crockpot Mushrooms, the easy way and the longer way. This recipe is a nice and easy recipe to set it and forget it, a typical crockpot recipe plan.

It's great as a side dish, as appetizers, or on pasta or steak. The amount of mushrooms doesn't really matter, so it's flexible.

Ingredients the easy way:

• 2 multi mushroom packs of gourmet mushrooms (Costco pack)
• optional white mushrooms or bella, any amount
• 1 packet dry Ranch Dressing mix
• 1 packet dry Italian Dressing mix
• 2 sticks melted butter (1 cup)

Instructions:

1. Wash mushrooms (remove stems if desired)
2. Melt butter in the microwave or in a saucepan.
3. Pour the melted butter into a crockpot.
4. Add dressing mixes and stir.
5. Add mushrooms and stir.
6. Cook in the crockpot for 3-4 hours on low or 1 1/2 - 2 hours on high.
7. Serve using a slotted spoon to leave butter behind.

Ingredients the longer way:

• 2 multi mushroom packs of gourmet mushrooms
• optional white mushrooms or bella, any amount
• 1 sticks melted butter (1 cup)
• 1 packet dry Ranch Dressing mix
• 1 tsp Italian seasoning
• 2 cloves minced garlic
• 1/2 tsp onion powder
• 1/2 tsp dried oregano leaves
• 1/2 tsp dried thyme leaves
• 1 tsp Dijon mustard
• 1 tsp black pepper, optional
• 1/2 tsp. sea salt, optional

Salt and pepper are optional, but I think it tastes better with them in it.

Instructions:

1. Same as above with mushrooms.
2. Add melted butter to crockpot and all the rest of the ingredients.
3. Stir.
4. Add mushrooms, stir to coat.
5. Cook as listed above.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy New Year!

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Vegetarians & Meat-Lovers: Split Table Recipes Podcast, Season 2, Episode 4: replay for the Video version, History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy! Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod Thank you for coming on the show Daniel! Candy is Dandy... @candyisdandy Listen to them on YouTube! More about me... the podcast host: Julie Hoag-- You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Thanks for listening! Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC

https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB

https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2

Season 4, Episode 4: Hybrid Veggie Loaded Sausage Quiche, Meatless and Meat Portions, a recipe from my bookbook American Midwest Cooking Quiches. This recipe is loaded with veggies and good for you ingredients, but shhh! Don't telll anyone what's in it because they might refuse to eat it! LOL! It is stuffed full of veggies like cauliflower, and protein packed ingredients as well as the nuts, seeds, and tofu! Again... shhhh! Don't tell and don't let them see you make it! This is a weird recipe but my family loves it (and I keep the ingredients secret from them!). This is a hybrid recipe meant to feed two diets in one dish, vegetarian and meat lovers will adore this veggie packed dish for a breakfast, brunch, lunch, or dinner meal. There isn't meat drift, but still be sure to pay attention to where you scoop your portion if you want vegetarian meatless piece! Stay on your side meat!

Ingredients:

• 12 ounces frozen riced cauliflower, cooked according to the directions on the bag
• 1/2 cup sunflower seeds, dry roasted
• 1/3 cup diced onion
• 1/4 cup chia seeds
• 9 eggs
• 1 green pepper, sliced cross sectionally (or any color)
• 8 ounces sliced mushrooms, coarsely chopped
• 1 tsp dried basil leaves
• 1/2 tsp garlic salt
• 1/4 tsp ground thyme
• 1/2 tsp ground marjoram
• 1 Tbsp coconut oil
• 8 ounces tofu
• 8 ounces shredded Colby Jack cheese
• 1 cup browned sausage (or 1 lb depending on your desire for meat)
• salsa or hot sauce for garnish

Instructions:

1. Combine the onion, cooked cauliflower, sunflower seeds, chia seeds, and 3 eggs (scrambled first) in a bowl and stir. Let it sit for about 20 minutes.
2. Combine in a large bowl: tofu, remaining 6 eggs, basil leaves, garlic salt, thyme, and majoram and blend with a hand mixer for a minute.
3. Grease a 9x13 inch glass baking dish with coconut oil. Spread cauliflower mixture across the bottom of a pan. Flatten with the back of a big spoon.
4. Spread chopped mushrooms across the cauliflower mixture.
5. Sprinkle the cheese evenly across the dish.
6. Pour the egg/tofu mixture evenly across the whole pan. Use a spoon to spread it around to cover the cheese.
7. Add sausage to HALF or three quarters of the dish as desired.
8. Top with pepper slices across the pan.
9. Cover pan with foil.
10. Cook at 400 degrees for an hour, removing the foil off the pan in the last ten minutes. It's done when a knife inserted in the center comes out clean.
11. Enjoy!

BOOKS!

New helpful little book about cooking for a split table! How to Cook for a Split Table of Vegetarians and Meat-Eaters book affiliate link, the podcast may receive commissions on sales. Thanks for the support! https://amzn.to/4gioVK8

Get my Minnesota cookbooks!
American Midwest Cooking Quiches cookbook (affiliate links)
https://amzn.to/3DpQoaE
Universal link https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb
One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Other:
Self help book:
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
https://www.youtube.com/@juliehoag2233

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 3: Hybrid Easy Sausage and Egg Bake. Who wants to be a short order cook because people in my family eat different diets? I DO... said no one! We want easy, baby, no short order cooking allowed (if we can help it!). So if you have a family with a split table where some eat meat and some want meatless vegetarian food, make a hybrid recipe like this one! It's easy and with it being a holiday week with all the other cooking going on, make dinner be easy!

I'm a Minnesotan, so my cooking and recipes are highly influenced by the culture of the Midwest in Minnesota. This easy to make recipe can work fabulously for breakfast, brunch, lunch, or dinner. Now that's versatile!

This recipe uses common ingredients you may already have in your home.

#vegetarian #eggbake #minnesota #cooking #recipes #food #homecooking #easyrecipes #midwest #easymeals #hybridrecipe

Ingredients:

• 1 lb. ground pork sausage, browned
• 7-8 small multicolored peppers, chopped
• 1 small onion chopped
• 2 c. freshly shredded potatoes (about 2-3 yellow), peeled then shredded
• 1 1/2 c. shredded cheddar cheese
• 1/2 c. shredded sharp cheddar cheese, or white cheddar
• 1/2 log of fresh mozzarella cheese slices
• 1 c. Bisquick mix
• 2 c. skim milk
• 1/4 tsp black pepper
• 3 eggs
• 1 Tbsp coconut oil
• 1 Tbsp olive oil
• 1/2 c. hot sauce, salsa, taco sauce for drizzling on top to garnish (after it's cooked)

Instructions:

1. Brown sausage. Set aside.
2. Grease a 9x13 inch glass baking dish with coconut oil (moisturize arms, LOL!! gotta listen to know what this means!)
3. Heat oven to 400 degrees.
4. Chop peppers and onion. Saute in oil til soft.
5. Peel and shred potatoes.
6. Combine milk, eggs, pepper and whisk together.
7. Stir together veggies, milk mixture, dry mix, cheeses, and pour into pan. Flatten evenly.
8. Press the browned meat into desired amount of pan (1/2 to 3/4), and press meat slightly in. You can slightly stir them in if desired.
9. Lay fresh mozzarella cheese slices around in various places across the pan.
10. Bake uncovered for 38-40 minutes. The dish is done when a knife inserted in the center comes out clean.
11. Cut! Enjoy! Top with sauces as desired.

This also makes a great leftover meal, just pop it in the microwave.

Books!

My hardcover cookbook will be $3.00 this week and the digital version of the cookbook, the ebook, will be $0.99 cents for Black Friday and Cyber Monday from November 25 and 30, 2026. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew will be on sale for $2.99 cents this week https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy Thanksgiving! I'm grateful for you!

Julie

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Season 4, Episode 2: Comfort food! Fall and winter are yummy times to indulge in comfort food dishes. This stuffed shells recipe is very creamy and tasty! It is easy to make recipe with common ingredients, and you can change up the flavor easily by switching to a different brand of sauce. This is a simple way to make a hybrid meal by offering the meat on the side. My family loves this recipe! I hope you do too! Serve with garlic bread and a crisp salad. Great as a leftover. Enjoy Minnesota cooking!

#vegetarian #meatless #pasta #comfortfood #recipes #cooking #minnesota

Ingredients:

• 12 oz pasta shells
• 1/2 Tbsp kosher salt
• 6 oz Parmesan cheese, grated or shredded
• 15 oz Ricotta cheese
• 8 oz cream cheese block, softened
• 1 egg
• 2 cloves garlic, minced
• 1 Tbsp fresh parsley chopped (or 1/2 Tbsp dried parsley leaves)
• 3/4 cup fresh basil leaves chopped or 1 1/2 tsp dried
• 1/2 tsp fresh ground pepper (or just black pepper)
• 32 oz marinara sauce (or two 24 oz jars, and reserve a portion for covering meatballs on the side...best if offering meatballs on the side)
• 6 oz shredded mozzarella cheese
• desired amount of meatballs if making it for meat eaters too (optional)

Instructions:

1. Preheat oven to 350 degrees.
2. Cook pasta according to the instructions on the package.
3. Spray 9x13 inch glass baking dish with cooking spray.
4. Spread some marinara sauce across the bottom of the pan to coat it.
5. Let pasta shells cool so you can handle them. Pull out a few to cool on the side as you fill others.
6. Combine cream cheese, ricotta cheese, egg, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Stir together well.
7. Spoon cheese mixture into shells, about a teaspoon or two.
8. Lay the stuffed shells in the pan on top of the sauce. Fit them all in snuggly.
9. Top with marinara sauce and shredded mozzarella cheese.
10. Cover with sprayed tin foil
11. Cook for 25-35 minutes, remove the tin foil to melt cheese. It's done with the cheese is melted and sauce is bubbling on the sides.

My Cookbook:
One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025