Maple Espresso Monkey Toes

Deut.8:3  And he humbled you and let you hunger and fed you with manna, which you did not know, nor did your fathers know, that he might make you know that man does not live by bread alone, but man lives by every word that comes from the mouth of the LORD

1 Can Crescent Rolls

Butter(I use real butter)

Cinnamon sugar mixture

Powdered sugar glaze

Maple syrup to drizzle

Spray a six count muffin pan with Pam; add tiny chunks of butter equal to ½ t. Then sprinkle a liberal amount of sugar mixture over butter and sprinkle a little espresso powder.  Open rolls and separate each triangle. Divide into three equal parts and roll into balls. Add additional butter on top of balls, sprinkle again with sugar mixture and espresso. Bake in a preheated oven for 15-20 min or until brown. Make a glaze out of powdered sugar and water. Drizzle on slightly cooled rolls, and then drizzle the maple syrup. Yum

Black Bean Chicken Tamale Pie

                                                                                                           






Deut.4:35,39
35 To you it was shown, that you might know that the LORD is God; there is no other besides him.
39 know therefore today, and lay it to your heart, that the LORD is God in heaven above and on the earth beneath; there is no other




1 Rotisserie chicken, chopped
1 tablespoon +1 teaspoon Chili Powder, divided
1 1/2 teaspoons Cumin Powder, divided
1 16 ounce can Black beans drained and partially mashed
1 16 ounce jar Salsa Pace chunky
1 can Green Chiles, undrained
1/2 cup fresh Cilantro, chopped and divided
1 cup Cornmeal
1 cup grated sharp Cheddar Cheese
1/2 cup grated Monterey Jack Cheese


Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin. Add drained beans partially mashed chilies, salsa, and 1/4 cup cilantro. Cook to blend flavors for about 5 minutes.

In sauce pan, while meat mixture is cooking, bring 3 cups water, 1 cup corn meal, 1 teaspoon chili powder, and 1/2 teaspoon cumin to a bowl, stirring constantly with a whisk. Cook until thickened.
Remove meat mixture from heat, sprinkle with Monterey jack cheese, and pour cornmeal mixture over cheese, spread with spatula to completely cover meat. Sprinkle with cheddar cheese and remaining cilantro. Place pan under broiler for 5 minutes or until cheese melts and a slight crust starts to form on top.


Thanks Shelia!!

Stuffed Waffles

                                                                                                                      

Mark 9:49 For everyone will be salted with fire

1 Sheet frozen puff pastry, thawed

4 bananas, chopped

½ c maple syrup

1/2 t spiced rum

½ c pecans

Powdered sugar for sprinkling

Pour maple syrup on bananas and pecans and heat in skillet for 3 minutes or until browned, add 1/2 t spiced rum.

Cut pastry to fit waffle maker. Spray hot waffle maker with cooking spray. Sprinkle waffle with cinnamon-sugar mixture.  Bake for 2-3 minutes or until waffle is light brown. Cool slightly. Cut a slit in the waffle and stuff. Sprinkle with powdered sugar. Cover with whipped cream.

Carne Asada Wraps

                                                                                                                      
Eph.1:21 far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come


4 chipotle peppers in adobo sauce, roughly chopped

1 tablespoon minced garlic

3/4 cup chopped onions

1/2 teaspoon ground cumin

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/2 cup salsa

1/2 cup fresh lime juice

1 1/2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 cup canola or vegetable oil

2 1/2 pounds skirt steak

Lettuce or tortillas

In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, salsa, lime juice, salt, pepper and oil.

Rub the marinade all over the skirt steak, then place the steak in a large, ziplock plastic bag with the marinade and refrigerate overnight.

Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .

Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately in lettuce leaves or tortillas. Top with guacamole, onions, tomatoes, cheese,  and sour cream.

Gorgonzola Chicken

                                                                                                                      

Psalm 33:6 By the word of the LORD were the heavens made, their starry host by the breath of his mouth.

2 cups heavy cream

1/4 pound Gorgonzola cheese

2 pounds fresh spinach, cleaned and stemmed

4 skinless and boneless chicken breasts

Salt and pepper to taste

Flour to dredge the chicken, about 1/2 cup

2 tablespoons olive oil, more as needed

1 teaspoon chopped garlic

1 cup shredded mozzarella cheese, preferably whole milk

1/2 cup grated Parmigiano-Reggiano cheese

Chopped parsley, for garnish

 In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Blanch the spinach to bring out the color, then drain and shock in ice water. Drain again, pressing out all excess water. Set aside. Pound the chicken to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, dredge in flour. In a large sauté pan over medium-high heat, brown the chicken on each side, one piece at a time, for 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed. Remove the chicken. In the same sauté pan, add a little oil if needed, then stir in the garlic. Cook over medium-heat. Stir in the spinach, then the sauce. Cook, stirring constantly. Remove from heat. Heat the broiler and place all of the chicken breast on pan. Spoon one-fourth of the cream and spinach over each breast; evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion. Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.