Knock Off Bright Star Peanut Butter Pie

The LORD is my strength and my shield; in him my heart trusts, and I am helped; my heart exults, and with my song I give thanks to him.  - Psalm 28:7

For the crust:

Take 24 Nutter Butter cookies and place them in a freezer bag. Hit the freezer bag with a rolling pin (or whatever) to make the cookies into crumbles. I wanted the crust to still be recognizable as Nutter Butters - so we left a number of good-size pieces. Pour the crumbled NB's into a good-size bowl and add 5-6 tbsp of melted butter. Mix well. Place this mixture into either a pie dish or other suitable-size dish. I had a pyrex square dish that worked great. Once filled and even on the bottom, place in the refrigerator.

For the filling:

Cream together one 8-oz package cream cheese, one cup of peanut butter, 3/4 cup of sugar. The original recipe called for a splash of vanilla, but I didn't think that was necessary. Once that's all incorporated, stir in 8-oz Cool Whip.

Finish:

Take the crust back out of the refrigerator, and spoon the filling over. Level it out on top. Cover with Saran and place in the freezer for a few hours or overnight.

Yummy!

Chicken Rice and Creamed Spinach Casserole

13 For you formed my inward parts; you knitted me together in my mother's womb. 

14 I praise you, for I am fearfully and wonderfully made. Wonderful are your works; my soul knows it very well. 

15 My frame was not hidden from you, when I was being made in secret, intricately woven in the depths of the earth. 

16 Your eyes saw my unformed substance; in your book were written, every one of them, the days that were formed for me, when as yet there was none of them.  - Psalm 139:13-16

1/2 of a rotisserie Chicken, pulled

1 frozen Green Giant creamed spinach, cooked

1 c Water

1 T Chicken base seasoning

1/2 c Onion rings

1/4 c White wine 

1/4 c Cream 

2 t parsley flakes

1 c Mozzarella cheese

1 1/2 c cooked rice

1/2 c Parmesan cheese, placed on top

Mix all together and top with Parmesan.

Bake in a 350 degree oven for 25 minutes or until top is slightly browned.

Dreamy Coconut Cake

16 Turn to me and be gracious to me, for I am lonely and afflicted. 

17 The troubles of my heart are enlarged; bring me out of my distresses. 

18 Consider my affliction and my trouble, and forgive all my sins.  - Psalm 25:16-18

1 white cake mix, make in a 13x9 pan according to box direction( don't use a pudding in the mix cake)

Cool and poke holes in cake with a wooden spoon

1 can of Coco Lopez cream of coconut( found in the wine section where the alcoholic drink mixes are located) pour in cake holes and around the edges( place can in bowl of hot water to melt, it hardens in the can, shake well

1 large cool whip, thawed( frost cake with cool whip)

Refrigerate

Out of the Ordinary Honey Sesame Chicken

42 And he commanded us to preach to the people and to testify that he is the one appointed by God to be judge of the living and the dead.

43 To him all the prophets bear witness that everyone who believes in him receives forgiveness of sins through his name." - Acts 10:42-43

1 small egg

2 Tbsp cornstarch 

1 pinch each salt & pepper

4 boneless, skinless chicken tenderloins

2 T vegetable oil (for frying) 

Sauce

3 T soy sauce

1 T water 

½ T toasted sesame oil

2 T brown sugar 

1½ T rice vinegar 

3 T honey

2 T Mirin

1 inch fresh ginger, grated 

1 t roasted garlic, mashed

2 T sesame seeds 

Pinch chili flakes

1 T cornstarch 

2 c cooked jasmine rice

Veggies
1 chopped bok choy
1 leek, sliced

In a large bowl, whisk the egg, add 2 T cornstarch, and a pinch of salt and pepper and whisk again.

Cut chicken into 1 inch pieces. 

Toss the chicken in the egg and cornstarch mixture.

Heat a large skillet with 2 T of vegetable oil over medium-high heat. 

When the oil is very hot, add the chicken and all of the mixture.

Prepare the sauce. 

In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, honey, Mirin, fresh ginger, minced garlic, cornstarch, and sesame seeds.

Once the chicken is cooked through and golden brown and add the veggies. 

They cook quickly, then pour the sauce over top. 

Toss the chicken and veggies to coat in the sauce. 

The sauce will begin to thicken as soon as it hits the heat.

Once the chicken is coated and the sauce thickened, turn off the heat.

Grilled Chicken and Veggie Stuffed Baked Potato with BBQ Ranch Dressing

11 Let us therefore strive to enter that rest, so that no one may fall by the same sort of disobedience.

12 For the word of God is living and active, sharper than any two-edged sword, piercing to the division of soul and of spirit, of joints and of marrow, and discerning the thoughts and intentions of the heart.

13 And no creature is hidden from his sight, but all are naked and exposed to the eyes of him to whom we must give account. - Hebrews 4:11-13

2 baked potatoes, on this blog under potato tab( best potato ever)

6 pounded chicken tenderloins, sliced into strips, season with kosher salt and BBQ seasoning rub

2 shredded Carrots 

1 Shallots, diced

3 tiny multi colored peppers, sliced in tiny strips

1 bok choy, chopped

Butter

Sour cream

Mozzarella cheese, shredded 

BBQ ranch dressing, this blog under dressings tab

In a little olive oil, sauté carrots, shallots and peppers, 3 minutes. Remove. Add chicken and a little oil to skillet. Cook chicken 5 minutes or until done. Add bok choy and veggie mix back in. Cook 3 minutes.

Build potato

Slit down the middle, mash with fork.

Add butter, sour cream, meat-veggie mixture, top with shredded mozzarella and BBQ ranch dressing.