Oreo Cheesecake Butter
Makes a very generous cup

6 Oreo cookies
3 ounces (6 tablespoons) cream cheese, softened
1 stick (8 tablespoons) butter, softened

Crumble 4 of the Oreos in the work bowl of a food processor; process to pea gravel size; add cream cheese and butter and continue to process until all ingredients are thoroughly combined. Crumble remaining 2 Oreos into mixture; pulse until just incorporated. Turn into a bowl or cutting board and serve with bread.

Ginger Butter
Makes about 1 cup

A generous 1-inch piece gingerroot, peeled and sliced thin (about 8 coins)
6 gingersnaps (about 2-inches in diameter)
1 stick (8 tablespoons) butter, softened

Process ginger in a food processor until minced. Crumble 4 gingersnaps into the work bowl; process cookies to pea gravel size. Add butter and continue to process until thoroughly combined. Crumble in remaining 2 gingersnaps; process until just incorporated. Serve with bread.

Vanilla Wafer Butter with Lemon and Rosemary
Makes about 1 cup

8 vanilla wafers
1 tablespoon finely grated lemon zest
2 teaspoons minced fresh rosemary
1 stick (8 tablespoons) butter, softened

Crumble 6 of the vanilla wafers into the work bowl of a food processor and add lemon zest and rosemary; process cookies to pea gravel size. Add butter and continue to process until thoroughly combined. Crumble in remaining 2 vanilla wafers; pulse until just incorporated. Serve with bread