Beef Mexican Cornbread

                                                                                                                           




John 5:24 Truly, truly, I say to you, whoever hears my word and believes him who sent me has eternal life. He does not come into judgment, but has passed from death to life


2 boxes Jiffy cornbread mix
1 pound ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can cream corn
1 1/2 cup shredded cheddar cheese


Brown ground beef add taco seasoning per package directions; set aside. Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn add 1/2 of cornbread mixture in bottom of 9x13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; add can of green chilies then top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares . Brown ground beef add taco seasoning per package directions; add green chilies; set aside .Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn add 1/2 of cornbread mixture in bottom of 9x13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .

Maple Bun Scones

                                                                                                                       



1 Corinthians 1:18 For the message of the cross is foolishness to those who are perishing, but to us who are being saved it is the power of God.

2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup + 2 Tablespoons granulated sugar, divided
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup buttermilk
1 large egg, lightly beaten
1 teaspoon maple extract
1/2 cup toasted chopped pecans

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon maple
3 to 4 teaspoons nonfat milk


1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).

2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and maple; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the maple; mix well. Sprinkle evenly over dough in bowl; gently stir batter. (Do not blend completely).

5. Drop dough by spoonful, placing 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, maple and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Bacon Balsamic Vinegar Slaw

                                                                                                                                         

Romans 8:16 The Spirit himself bears witness with our spirit that we are children of God

2 tablespoons Dijon mustard

2 tablespoons white balsamic vinegar

1 tablespoon sugar

1/3 cup olive oil

6 cups cabbage, shredded

2 red bell peppers, sliced

2 scallions, thinly sliced

1/2 lb. crispy fried bacon, chopped

Salt and pepper

In a small bowl, combine mustard, vinegar, sugar, & olive oil.

In a large bowl, combine cabbage, peppers, & scallions.

Add dressing to veggies, add bacon & toss well to combine. Season.

Bacon Potato Salad

                                                                                                                                      

Hebrews 10:12 But when Christ had offered for all time a single sacrifice for sins, he sat down at the right hand of God

3 lb. fingerling potatoes cut in half

1 (8-oz.) package tiny green beans

1/2 cup red wine vinegar

1 leek, minced

3 T. honey

1 T. Dijon mustard

1 1/2 t. salt

1 t. pepper

1/2 cup olive oil

1T. dill

1/4 cup parsley

½ lb. crispy fried  bacon slices, chopped

Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat and cook 20 minutes or until tender. Drain. Cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water,drain. Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth. Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.

Chicken in Poblano Cream Sauce

                                                                                                                                         






1 Peter 1:8 Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy

4 chicken breast, grilled and diced
1 poblano chile, smoked, seeded and diced
1 Tablespoon garlic, chopped fine
½ of an onion, diced fine
1 cup white wine
4 T sun-dried tomatoes, chopped
1/2 pint heavy cream
Dash Worcestershire Sauce to Taste
Salt to taste pepper
1/2 cup Gouda cheese
Cooked pasta or rice

Place chicken in Ziploc bag for 1 hour in a sugar and salt mix.
Grill chicken 10 minutes.
Reduce wine with poblano, garlic and onion by 1/2.
Add cream and sun-dried tomatoes, simmer for 5 minutes.
Add chicken and cheese, simmer until chicken is firm.
Serve over your favorite pasta or rice.