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.