Banana Cream Pie with Salted Bourbon Caramel Sauce

                                                                                                                   

Luke 18:13 But the tax collector, standing far off, would not even lift up his eyes to heaven, but beat his breast, saying, 'God, be merciful to me, a sinner!



Nutter butter crust
5-6 T melted butter
24 crushed nutter butter cookies
Mix butter and cookies to form crust. Place in freezer for 15 minutes.

Filling
8 oz. Cream cheese (room temp)
1/2 c Peanut butter
1/2 c Marshmallow Fluff
1/2 c Cool Whip
Mix well.

3 bananas
Slice bananas. Put in cookie crust. Cover with filling. Cover with plastic wrap. Put in freezer a few hours.

Jar of Caramel ice cream topping
1T Bourbon
1/4 t salt
Take 1/2 of the jar of caramel topping and add to small bowl. Heat topping in microwave so the bourbon and salt can be whisked in. Cool. Drizzle over pie slices for serving.

Garnish
Cool whip (optional)
Crushed peanuts (optional)

Layers of Delight Trifle

                                                                                                  

John 3:35 The Father loves the Son and has placed everything in his hands

John 17:2 since you have given him authority over all flesh, to give eternal life to all whom you have given him.

Layer 1
1 pgk. Shortbread pecan cookies(beat with wooden spoon until you have chunky pieces)

Layer 2
1lg. box chocolate instant pudding made with 3c cold milk

Layer 3
1 softened cream cheese, 1c confectioners sugar, 5 oz.cool whip, beat with mixer until smooth.

Layer 4
Cool whip. Top with nut topping. You can make in a trifle, parfait glasses, wine glass or deep glass bowl.

Creamy Corn and Bacon Salad

                                                                                                                       






John 10:30 I and the Father are one."

1 Leek
8 slices Bacon
Drizzle of Olive Oil
8 ears fresh Corn
Kosher Salt to taste
Coarse Black Pepper to taste
1 T. fresh basil
2 Green onion tops, chopped

Chop bacon and leek. Sauté bacon until bacon is almost crisp and add leeks. Cool. Microwave corn, covered on a plate. I put 4 ears on plate and cook 4 min and turn them over and cook 4 more min. Place corn, bacon. and leeks into bowl. Salt and pepper to taste. Add fresh basil and green onion tops. Make dressing, recipe follows. Toss salad with dressing.


Dressing
1/2 c ranch dressing
1/2 c Monterey jack cheese
1T balsamic dressing
Splash of Smoky chipotle tabasco

Espresso Crusted Burgers

                                                                                                                 






Matt.21:22 And whatever you ask in prayer, you will receive, if you have faith."
Luke 18:27 Jesus replied, "What is impossible with men is possible with God."

                                                                                                                                                                                                                             
Ground Beef
Paprika
Worcestershire sauce
Whiskey
Seasoned salt
Espresso

Use the amount of ground beef you desire. I used 2 Sirloin patties that I buy at Costco. Sprinkle on one side with paprika, seasoned salt and ground espresso, sear and repeat for other side. After searing on both sides and add a splash each of whiskey and Worcestershire sauce . Cook until done.

Twinkie Trifle

Rev.1:5 and from Jesus Christ the faithful witness, the firstborn of the dead, and the ruler of kings on earth. To him who loves us and has freed us from our sins by his blood                                                                                                                                                   

10 Twinkies cut in half lengthwise

4 lg. bananas, sliced

1 lg. can crushed pineapple, drained

1 sm. instant white chocolate pudding made according to box

12 oz. cool whip

Nut topping, found in the ice cream fixings section

Maraschino cherries, drained and dried

Layer half of the Twinkies in the bottom of the trifle bowl, then ½ of the pudding, next ½ of the pineapple, followed by ½ of the bananas, then ½ of the cool whip. Next repeat layers. Cover with cool whip. Add the nuts and cherries. Cool in fridge for a few hours.

Beef Mexican Cornbread

                                                                                                                           




John 5:24 Truly, truly, I say to you, whoever hears my word and believes him who sent me has eternal life. He does not come into judgment, but has passed from death to life


2 boxes Jiffy cornbread mix
1 pound ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can cream corn
1 1/2 cup shredded cheddar cheese


Brown ground beef add taco seasoning per package directions; set aside. Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn add 1/2 of cornbread mixture in bottom of 9x13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; add can of green chilies then top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares . Brown ground beef add taco seasoning per package directions; add green chilies; set aside .Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn add 1/2 of cornbread mixture in bottom of 9x13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .

Maple Bun Scones

                                                                                                                       



1 Corinthians 1:18 For the message of the cross is foolishness to those who are perishing, but to us who are being saved it is the power of God.

2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup buttermilk
1 large egg, lightly beaten
1 teaspoon maple extract
1/2 cup toasted chopped pecans

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon maple
3 to 4 teaspoons nonfat milk


1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and maple; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the maple; mix well. Sprinkle evenly over dough in bowl; gently stir batter. (Do not blend completely).

5. Drop dough by spoonful, placing 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, maple and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Bacon Balsamic Vinegar Slaw

                                                                                                                                         

Romans 8:16 The Spirit himself bears witness with our spirit that we are children of God

2 tablespoons Dijon mustard

2 tablespoons white balsamic vinegar

1 tablespoon sugar

1/3 cup olive oil

6 cups cabbage, shredded

2 red bell peppers, sliced

2 scallions, thinly sliced

1/2 lb. crispy fried bacon, chopped

Salt and pepper

In a small bowl, combine mustard, vinegar, sugar, & olive oil.

In a large bowl, combine cabbage, peppers, & scallions.

Add dressing to veggies, add bacon & toss well to combine. Season.

Bacon Potato Salad

                                                                                                                                      

Hebrews 10:12 But when Christ had offered for all time a single sacrifice for sins, he sat down at the right hand of God

3 lb. fingerling potatoes cut in half

1 (8-oz.) package tiny green beans

1/2 cup red wine vinegar

1 leek, minced

3 T. honey

1 T. Dijon mustard

1 1/2 t. salt

1 t. pepper

1/2 cup olive oil

1T. dill

1/4 cup parsley

½ lb. crispy fried  bacon slices, chopped

Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat and cook 20 minutes or until tender. Drain. Cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water,drain. Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth. Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.

Chicken in Poblano Cream Sauce

                                                                                                                                         






1 Peter 1:8 Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy

4 chicken breast, grilled and diced
1 poblano chile, smoked, seeded and diced
1 Tablespoon garlic, chopped fine
½ of an onion, diced fine
1 cup white wine
4 T sun-dried tomatoes, chopped
1/2 pint heavy cream
Dash Worcestershire Sauce to Taste
Salt to taste pepper
1/2 cup Gouda cheese
Cooked pasta or rice

Place chicken in Ziploc bag for 1 hour in a sugar and salt mix.
Grill chicken 10 minutes.
Reduce wine with poblano, garlic and onion by 1/2.
Add cream and sun-dried tomatoes, simmer for 5 minutes.
Add chicken and cheese, simmer until chicken is firm.
Serve over your favorite pasta or rice.

Beef Carbonnade

Heb.11:6 And without faith it is impossible to please him, for whoever would draw near to God must believe that he exists and that he rewards those who seek him.

1/2 lb. bacon, cut into large chunks

2 medium onions, sliced

Kosher salt and freshly ground black pepper

1 T olive oil

1 1/2 pounds beef chuck, cut into large chunks

3 carrots cut into large chunks

1 T flour

12 ounces beer

6 prunes

1 T thyme

1 cup beef stock

Preheat the oven to 325 degrees.

In a large Dutch oven over medium-low heat, add the bacon and cook until crispy. Remove. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are caramelized, about 30 minutes. Remove the onions leaving the drippings. Add the oil and mix it with the bacon drippings. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.

Add seared meat to Dutch oven along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before de-glazing the pan with the beer. Add the rest of the ingredients and bring the mixture to a simmer. Cover the pot until the beef is tender, about 2 hours.

Really Fast Spinach Queso

1 Timothy 1:9 We also know that law is made not for the righteous but for lawbreakers and rebels, the ungodly and sinful, the unholy and irreligious; for those who kill their fathers or mothers, for murderers


6 slices white American cheese, stack and slice in strips
1/2 c salsa
1 frozen Green Giant creamed spinach
1/4 c half and half

Heat until cheese melts. Yum!

Onion Gratin

                                                                                                                    





2 Sam.22:40 For you equipped me with strength for the battle; you made those who rise against me sink under me.

2 large onions (peeled and sliced into 1/4 inch slices)
1 Leek sliced
1 T olive oil
Salt and pepper to taste
1 tablespoon thyme (chopped)
1 cup of heavy cream
1/4 cup of white wine
1/4 cup of parmesan reggiano


Spread the onions and leek onto a baking sheet and drizzle with olive oil.
Season with desired amount of salt and pepper.
Sprinkle with the thyme.
Bake in a preheated 375F oven for 15 minutes.
Meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
Transfer the onions and leeks to a baking dish and spoon the cream onto them.
Cover in foil and bake for another 35 minutes.
Remove the foil and sprinkle the parmesan reggiano on top.
Increase the temperature to 450F and bake until golden brown, about 5 minutes.