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.