Fluff Frosting

                                                                                                             

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



1 1/3 cups margarine, softened
2 cups marshmallow cream (7 oz. tub)
1 T vanilla extract
1 t almond extract
1 -1 1/2 t milk
2 2/3 cups powdered sugar

Blend margarine and marshmallow creme together till smooth.
Add liquids and mix well.
Blend in powdered sugar and beat till smooth and creamy.
If thinner frosting is desired, simply add more milk.

Potato Soup

                                                                                                                       







Ecc.12:7 and the dust returns to the earth as it was, and the spirit returns to God who gave it.

5 pounds russet potatoes washed but DO NOT peel. Diced into 1/2 inch cubes
1 large onion, diced
5 t minced garlic
64 ounces chicken stock
16 oz. cream cheese, softened
1 T seasoned salt



Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
Stir well, top with your garnishes.

Garnishes: crumbled bacon, shredded cheese, green onions

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.