Beef Carbonnade

Heb.11:6 And without faith it is impossible to please him, for whoever would draw near to God must believe that he exists and that he rewards those who seek him.

1/2 lb. bacon, cut into large chunks

2 medium onions, sliced

Kosher salt and freshly ground black pepper

1 T olive oil

1 1/2 pounds beef chuck, cut into large chunks

3 carrots cut into large chunks

1 T flour

12 ounces beer

6 prunes

1 T thyme

1 cup beef stock

Preheat the oven to 325 degrees.

In a large Dutch oven over medium-low heat, add the bacon and cook until crispy. Remove. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are caramelized, about 30 minutes. Remove the onions leaving the drippings. Add the oil and mix it with the bacon drippings. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.

Add seared meat to Dutch oven along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before de-glazing the pan with the beer. Add the rest of the ingredients and bring the mixture to a simmer. Cover the pot until the beef is tender, about 2 hours.

Really Fast Spinach Queso

1 Timothy 1:9 We also know that law is made not for the righteous but for lawbreakers and rebels, the ungodly and sinful, the unholy and irreligious; for those who kill their fathers or mothers, for murderers


6 slices white American cheese, stack and slice in strips
1/2 c salsa
1 frozen Green Giant creamed spinach
1/4 c half and half

Heat until cheese melts. Yum!

Onion Gratin

                                                                                                                    





2 Sam.22:40 For you equipped me with strength for the battle; you made those who rise against me sink under me.

2 large onions (peeled and sliced into 1/4 inch slices)
1 Leek sliced
1 T olive oil
Salt and pepper to taste
1 tablespoon thyme (chopped)
1 cup of heavy cream
1/4 cup of white wine
1/4 cup of parmesan reggiano


Spread the onions and leek onto a baking sheet and drizzle with olive oil.
Season with desired amount of salt and pepper.
Sprinkle with the thyme.
Bake in a preheated 375F oven for 15 minutes.
Meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
Transfer the onions and leeks to a baking dish and spoon the cream onto them.
Cover in foil and bake for another 35 minutes.
Remove the foil and sprinkle the parmesan reggiano on top.
Increase the temperature to 450F and bake until golden brown, about 5 minutes.

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