Hot Beef Sundaes

Heb.9:27 And just as it is appointed for man to die once, and after that comes judgment

This recipe is from the Beef Council! It is served at many State Fairs!

1 package (17 ounces) fully-cooked Beef Tips and Gravy
1 package prepared refrigerated mashed potatoes (or instant potatoes) to serve 4
1 cup shredded Cheddar cheese
4 cherry tomatoes


Begin by heating Beef Tips and Gravy in microwave according to package directions (4 minutes).
Prepare mashed potatoes according to package directions.
To serve, place scoops of mashed potatoes in bowl. Top with Beef Tips and Gravy. Sprinkle with cheese and top with tomato. Enjoy! Makes 4 servings

Easy Smores Cookies

                                                                                                                           







1Tim.4:8 
for while bodily training is of some value, godliness is of value in every way, as it holds promise for the present life and also for the life to come.


1 package Betty Crocker Chocolate chip cookie mix, prepare according to directions on bag
2 packs of graham crackers from 1 box of graham crackers
1 bag of miniature marshmallows

Start by breaking the graham cracker in half; line a jelly roll pan with parchment, then fill the pan with the graham cracker halves.  Make the cookie dough and put a teaspoon of dough on each cracker half. Flatten the cookie with your finger tip. Bake in a preheated 375 degree oven for 5 minutes. Remove the pan and put 4-6 mini marshmallows on the cookie dough. Return the cookies to the oven and bake an additional 10 minutes or until the cookies brown around the edges.  Let cool and cut the cookies in half, Yummy!!!

Chow Chow

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

3 cups chopped fresh cabbage
3/4 cup chopped onion
3/4 cup chopped green tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon pickling salt
3/4 cup sugar
1/2 cup white vinegar
3/4 teaspoon mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon ground turmeric
1chipotle pepper in adobo sauce, chopped
1 jalapeno pepper, seeded and finely chopped


Stir together cabbage, onion, green tomatoes, chopped green and red bell peppers, and pickling salt.
Cover and chill 2 to 8 hours.
Transfer mixture to a Dutch oven.
Stir in sugar, vinegar, 1/4 cup water, mustard seeds, celery seeds, turmeric, and the chipotle in adobo
Bring to a boil over medium-high heat; reduce heat to medium, and simmer 3 minutes.
Cool to room temperature (about 30 minutes).
Stir in jalapeno pepper.
Cover and chill 1 to 8 hours before serving.

Cubed Steak Crock Pot Style

                                                                                                           


John 20:29 Jesus said to him, “Have you believed because you have seen me? Blessed are those who have not seen and yet have believed.”

1 Family size pack of cubed steak
2 cans cream of mushroom soup
1 envelope dry onion soup mix
3/4 c water

Place all ingredients in crock pot and cook on low for 8 hrs.

Asian Tequila Lime Chicken with Spicy Avocado Dressing

                                                                                                                     








John 6:33 For the bread of God is he who comes down from heaven and gives life to the world." 

Marinade

Marinate for 2 days in the fridge in a zip-lock bag, flipping the bag several times. If you want a faster marinating time, pound chicken and marinate for an hour.

3T Tequila
1/2 c sweet chili Thai sauce
1/2 c plum sauce
1/2 c lime juice



4 boneless skinless chicken breasts
2 T Olive Oil

Place 4 boneless, skinless, chicken breasts in a skillet and sear in 2 T of olive oil. Place under broiler and cook 12 minutes on each side. Internal temp should be 165 degrees when done.
You will find the Spicy Avocado dressing recipe on this blog under the Dressing tag.

Navajo Fry Bread

                                                                                                               



Colossians 2:2-3 

2 that their hearts may be encouraged, being knit together in love, to reach all the riches of full assurance of understanding and the knowledge of God's mystery, which is Christ, 
3 in whom are hidden all the treasures of wisdom and knowledge

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
extra flour to flour your hands


Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, to form a disk of about 5 to 7 inches in diameter.  In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook.  Place the cooked Fry Bread on a paper towel to absorb excess oil.
Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Thanks Cynthia!

Smoky Gouda Chicken and Veggies

                                                                                                                         




Ecclesiastes 5:2 Do not be quick with your mouth, do not be hasty in your heart to utter anything before God. God is in heaven and you are on earth, so let your words be few



1 bell pepper, thin sliced
2 leeks, thin sliced
1 t minced garlic
1 t olive oil
3 T cream cheese, chopped
1/2 smoked Gouda
1t parsley
1t cilantro
1/2 t kosher salt
few turns of black pepper
1 c chicken stock
1/2 of a rotisserie chicken, shredded
1/2 of a bag of frozen (steamed) carrots and broccoli, chopped fine

Saute peppers, leeks, and garlic in oil. Add the cream cheese and the Gouda, the stock, all the seasonings and the chicken. Simmer, on low until the cheese melts and makes the sauce. Serve over basmati rice. Delish and fast!

Spicy Avocado Dressing

                                                                                                                     




John 15:16 You did not choose me, but I chose you and appointed you that you should go and bear fruit and that your fruit should abide, so that whatever you ask the Father in my name, he may give it to you.

1/4 t kosher salt
1 t dried cilantro

1/8 t cayenne
a sprinkle of cumin
1/2 t minced garlic
2 T minced onions


1/2 crushed avocado
1t lime juice



1/2 c non-fat buttermilk
1/8 t sweet chili Thai sauce
1/2 t plum sauce
few turns of pepper

Take the kosher salt, cilantro, cayenne, cumin, garlic and onions and mash with a mortar and pestle. Mash the avocado and stir in the lime juice. Add all the ingredients into salt mixture and cream together.

I am going to use this on a hamburger as a spread! I will add a tomato slice and maybe a piece of cheese. I think this would be great on a grilled chicken breast sandwich too!!

Smoked Gouda and Friends Mac and Cheese

                                                                                                               








Psalm 89:11 The heavens are yours, and yours also the earth; you founded the world and all that is in it.

1/2 c chopped smoked Gouda
1/2 c chopped Parmesan Reggiano
1/2 c shredded Monterey Jack
1/2 c chopped Fontina
1 cup half and half
1/2 c heavy cream
2 c Elbow pasta (salt water, bring to boil, cook 7 minutes, drain)
Salt
Pepper
Paprika

Heat heavy cream, half and half on medium heat till it bubbles around the edges, add all the cheese, stir and continue melting on low heat. To thicken cheese sauce, take 1 heaping T of cornstarch add to 1/4 c water and dissolve, add into cheese sauce. Mix pasta and cheese sauce, add to pan and sprinkle with paprika. Bake 325 degrees for 25 minutes in a preheated oven.  I cooked mine in the toaster oven.