Fluff Frosting

                                                                                                             

Matt.25:46 And these will go away into eternal punishment, but the righteous into eternal life."



1 1/3 cups margarine, softened
2 cups marshmallow cream (7 oz. tub)
1 T vanilla extract
1 t almond extract
1 -1 1/2 t milk
2 2/3 cups powdered sugar

Blend margarine and marshmallow creme together till smooth.
Add liquids and mix well.
Blend in powdered sugar and beat till smooth and creamy.
If thinner frosting is desired, simply add more milk.

Potato Soup

                                                                                                                       







Ecc.12:7 and the dust returns to the earth as it was, and the spirit returns to God who gave it.

5 pounds russet potatoes washed but DO NOT peel. Diced into 1/2 inch cubes
1 large onion, diced
5 t minced garlic
64 ounces chicken stock
16 oz. cream cheese, softened
1 T seasoned salt



Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
Stir well, top with your garnishes.

Garnishes: crumbled bacon, shredded cheese, green onions

Red Wine Thai Beef

Psalm 96:13 they will sing before the LORD, for he comes, he comes to judge the earth. He will judge the world in righteousness and the peoples in his truth.

Fresh Boneless beef strips from Costco (1 tray from meat market)
Olive oil for sauteing
Adolph’s seasoned tenderizer


Liberally season beef strips on both sides with tenderizer and pierce with large fork.  Do not add any more salt, the tenderizer is very salty.
Slice beef against grain, cut into small slices and brown in large skillet.
Transfer to Dutch oven. Add the sauce, cover and bring to boil, reduce heat and simmer for 1 ½- 2 hours. Before serving, you may garnish with fresh basil!


Sauce
2 c Cabernet Sauvignon
1 T minced garlic
1 Leek sliced
1/3 c Mae Ploy sweet chili Thai sauce

Sopapilla Cheesecake Pie

John 5:27 And he has given him authority to judge because he is the Son of Man



2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Directions

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Fast and Easy Pad Thai

                                                                                                             










Acts 26:18 to open their eyes and turn them from darkness to light, and from the power of Satan to God, so that they may receive forgiveness of sins and a place among those who are sanctified by faith in me.'

8 boneless chicken tenderloins (cut into bite size pieces)

Marinade for chicken. Marinate for 20 minutes. Stir occasionally and pack down into marinade.
2 t soy sauce
2 t dry sherry
1/2 t salt
Pepper, few turns
1 T cornstarch
1 T ginger
1 T lime juice
1 T honey

Sauce

2 T (heaping) of peanut butter
3 T honey
2 T Soy sauce
2 T sweet chili Thai Sauce
1 T toasted sesame seeds

1 package Udon noodles cooked according to directions on package. Rinse in cold water, drain and toss with 1 T olive oil to keep them from sticking together. (You can find these at World Market.)

1/2 bag of broccoli slaw mix
1 leek (chopped)
2 T garlic (minced)
Toasted sesame seeds (World Market)
Udon Noodles or Rice Noodles
3 T Sesame oil for stir frying chicken
1 T olive oil for vegetable sauté

You can use a wok or I use a large chef’s pan my brother in law and sister in law gave me from Sam’s Club. This makes a huge amount! Leftovers heat well!
While chicken marinates, stir fry vegetables. Add garlic last. Leave vegetables crunchy.  Remove from pan. Heat sesame oil until hot, add chicken and cook until almost done. Add vegetables, and then add a few Udon noodles at a time until all noodles are added. Add sauce and stir until well incorporated.

Chicken Stuffed Wonton Cups

                                                                                                                     










Jude 1:25 to the only God, our Savior, through Jesus Christ our Lord, be glory, majesty, dominion, and authority, before all time and now and forever. Amen





1 package wontons
1 c cooked chicken breast, diced
1 cup Fontina
1/4 cup finely diced carrots, celery, red and green bell pepper, and green onions (I put small amounts of each together in the food processor to make a total of ½ cup)
1/2 cup lite sour cream
1/2 envelope of ranch dressing mix

Preparation
1) Preheat oven to 350 degrees. Spray miniature muffin pan with cooking spray.

2) Insert wonton wrappers into the muffin pan to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from pan.

3) In a medium bowl, mix the ground chicken or turkey, cheese, vegetable mixture, sour cream, and ranch dressing mix. Fill the baked wonton wrappers cups with mixture.

Bake them in the oven at 350 degrees for about 25 to 30 minutes.

Cheryl's Cup Cake Tarts

                                                                                                           







Luke 24:47 and repentance and forgiveness of sins will be preached in his name to all nations, beginning at Jerusalem.

3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons baking powder
3 sticks butter, room temperature
2 1/3 cups sugar
3 large egg whites
2 teaspoons vanilla extract
1 1/2 cups buttermilk, room temperature
Sweetened whipped cream, for topping
Seasonal fruit, for topping
Mint sprigs, for garnish


Preheat the oven to 350 degrees F.
Sift all the dry ingredients into a large bowl and set aside.
In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy
Add the egg whites and vanilla and beat on medium speed for about 1 minute. Add about 1/3 of the flour mixture to the batter and beat until incorporated. Add about half of the buttermilk and continue to beat on medium speed until well mixed. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy. Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes. Remove from the oven and cool.
Scoop out a small hole just in the middle of the top of the cupcake with a paring knife. Fill with fresh whipped cream and seasonal fruit. Garnish with a sprig of mint and serve.

Cheeseburger Soup

                                                                                                                     


1 Tim.1:15 The saying is trustworthy and deserving of full acceptance, that Christ Jesus came into the world to save sinners, of whom I am the foremost.



1 pound super lean ground beef
 16 oz. chicken stock
 1 pints half and half
 ½ block of Velveeta, cubed
 1 large onion, diced
 3 T. butter
 2 med tomatoes, chopped
 2 cups Iceberg lettuce, chopped
 Salt & Pepper to taste
 ¼ cup flour mixed with ¾ cup water (for thickener)


In a Dutch oven, melt butter and sweat onion until translucent, remove. Form meat into patties and grill until slightly pink. Crumble into small chunks and add to butter-onion mixture.
Add your chicken stock, & flour thickener, bring to boil scrapping bits off the bottom. Add half & half and Velveeta. Cook until all the cheese is melted, not boiling.

Season, lower heat and cover and cook for about 1 hour. Add the tomatoes and lettuce, stir and serve.

Ambrosia

                                                                                                                   


1Cor.6:11 And such were some of you. But you were washed, you were sanctified, you were justified in the name of the Lord Jesus Christ and by the Spirit of our God.



2 (20 ounce) cans crushed pineapple
2 (15 ounce) cans mandarin orange segments
1 cup maraschino cherries
1 (12 ounce) containers Cool Whip, thawed
1 (8 ounce) containers sour cream
1 (3 1/2 ounce) boxes instant vanilla pudding
1 cup toasted and chopped pecans

Strain your pineapple and orange segments to get rid of extra juice.  Drain fruit well. Add the cherries.
Then sprinkle about 2/3 of the vanilla pudding over your fruit, this adds flavor and also will help firm up the ambrosia. Add pecans.
Fold in the cool whip and the sour cream. Mix all together.
Refrigerate overnight.

Stir Fry Udon Noodles and Chicken

                                                                                                         
Titus 1:2 in hope of eternal life, which God, who never lies, promised before the ages began

3 chicken breast cut into bite size pieces

Marinade
2 t soy sauce
2 t dry sherry
1/2 t salt
Pepper, few turns
1 T cornstarch
1 T ginger
1 T lime juice


1 package Udon noodles
1 1/2 t sesame oil
1 large clove garlic minced
1 package green onion
6 tablespoons oil for stir-frying
1 T hoisin sauce, mixed with 1 1/2 tablespoons water
Extra soy sauce, salt or sugar for seasoning, as desired


Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry about 30 seconds. Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the pan.

Add oil, when the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken. Add the green onions and stir to heat through. Serve hot.
Garnish with fresh basil.

Bread Pudding with Godiva Sauce

                                                                                                                 


Eph.1:21-23

21 far above all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come. 
22 And he put all things under his feet and gave him as head over all things to the church, 
23 which is his body, the fullness of him who fills all in all.



1loaf of raisin cinnamon bread
3/4 c sugar
4 eggs
1 c half and half
1 c milk
½ t allspice


Tear bread into small chunks. Whisk eggs, allspice and sugar together until sugar is dissolved. Add ½ and ½ and milk slowly. Saturate bread with milk-egg mixture. Bake in a greased 13x9 pan in a preheated 350 degree oven until browned, about 30 minutes.

Godiva Sauce
1 c powdered sugar
1 T Godiva liqueur
1 T Left over coffee from breakfast
1 c Cool whip
Slowly add 1 T coffee and the Godiva to sugar using a whisk. Fold in cool whip.  Keep in the fridge.

Beef and Udon Noodles

                                                                                                                   





Matt.27:1 When morning came, all the chief priests and the elders of the people took counsel against Jesus to put him to death.

1 package dried udon noodles
10 ounces steak, sliced for stir-frying
2 t cornstarch
¼ cup + 1 T mirin (keep divided)
3 T regular soy sauce)
2 T sugar (more to taste)
2 cloves garlic, minced
1 T minced ginger
½ pound broccoli, cut for stir-frying
1 ounce mushrooms
1 T sesame seeds, toasted
If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away.

In a small bowl, combine the sliced beef, cornstarch and 1 T mirin. Mix well and allow marinating for 10 minutes or so while you prepare the other ingredients.

Make the sauce by combining the remaining mirin, soy sauce and sugar. Stir well to dissolve the sugar.

Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 T oil (try refined sesame oil, it’s appropriate for stir-frying). When heated, throw in the marinated meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!

To serve, sprinkle with the toasted sesame seeds.

Pull Apart Coffee Cake

                                                                                                                                     

Matt.28:6 He is not here, for he has risen, as he said. Come, see the place where he lay.

2 boxes of frozen puff pastry, thawed

Lemon Sugar Filling

1/2 cup granulated sugar

Zest of three lemons

1 tablespoon finely grated orange zest

2 ounces unsalted butter, melted

Tangy Cream Cheese Icing

3 ounces cream cheese, softened

1/3 cup powdered sugar

1 tablespoon whole milk

1 1/2 tablespoons fresh lemon juice

Mix the sugar, lemon zest, and orange zest.  Preheat the oven to 350°F. Grease a 9″x5″ loaf pan.

Forming the loaf:  Use a pastry brush to thickly coat the dough with the melted butter. Use a pastry cutter to cut each package of puff pastry into 6 strips. Sprinkle 1 ½ T lemon sugar over each strip and press sugar into pastry. Continue until you have a stack of 6 strips stacked on top of each other. Cut into 3 stacks and stand the squares on their side to bake.

Bake the loaf for 20 minutes and then check to make sure that top isn't browning too quickly. If it is, just cover the top of the loaf with tinfoil and continue baking. My loaf took a little over 40 minutes to bake completely. When done, transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth; add the milk and lemon juice. Stir until creamy and smooth. Spread over the warm bread (you might want to put some plastic wrap or parchment paper under the bread to catch the drips)

Macie's Corn Souffle

                                                                                                                 

Matt.26:28 for this is my blood of the covenant, which is poured out for many for the forgiveness of sins.

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.  Let stand for at least 5 minutes and then serve warm.

Limoncello Mousse with a Cookie Crumb Crust

                                                                                                                                         

1 Samuel 15:22 
And Samuel said, “Has the Lord as great delight in burnt offerings and sacrifices, as in obeying the voice of the Lord? Behold, to obey is better than sacrifice, and to listen than the fat of rams.

4 Egg Yolks, plus 1 whole egg, beaten

 1 C. Sugar

 ½ C. Fresh Lemon Juice (about 3 lemons)

 Pinch of Salt

 ½ C. Unsalted Butter, room temperature

 ¼ C. Limoncello

 1 C. (35%) Whipping Cream

Cookie crust

Crushed biscotti or Graham crackers

Prepare by melting 1/2 c butter and adding the crushed cookies. Spoon into glasses.

Grahams-10 cookies

Biscotti- 6 cookies

Directions

In a saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. It thickens up even more when cooled. Remove pot from heat & stir in butter, a few pats at a time, till incorporated. Stir in Limoncello till incorporated. If you want it perfectly smooth, strain . Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. Place crust in each of the 4 wine glass and let, in fridge, cool 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving a few dollops of plain whipped cream for garnish. Spoon mousse into 4 wine glasses, top with a touch of whipped cream.