LD'S RECIPES BBQ Meat Rub

A dry meat rub is what I like for beef. 

LD'S Recipe BBQ Meat Rub has been my families vote for pretty tasty steaks.
**Cocoa Powder is in the recipe. (I can remove the cocoa powder if someone is allergic.)

Try some on your brisket, beef ribs, tri-tips and steaks.

Recipe depends on the size of the beef you are marinating of how much Rub you use.

Brisket & Beef Ribs- dry meat completely, one tablespoon of LD's Recipe BBQ Meat Rub on each side and rub it in. Cover the meat with plastic wrap and place into the refrigerator for one hour. Remove plastic and smoke or grill.

Tri- Tip - Gallon Ziploc bag add 2 tablespoons of LD'S Recipe BBQ Meat Rub, 1/3 cup Red Wine Vinegar, 1/3 cup Vegetable oil and 1/2 teaspoon Dijon Mustard.  Place Tri-Tip into the bag, marinate in refrigerator for 4 hours. For 25-30 minutes cook meat on grill for every 4 minutes flip. Baste meat with the marinate each time. Insert thermometer into the center, it should read 130*. Let rest for at least 10 minutes.

Steaks - On each steak rub in 1 teaspoon of oil all over, Sprinkle 1 teaspoon of LD'S Recipe BBQ Meat Rub on both sides. Depends on the size of steak it could be less or more Rub. Marinate in refrigerator for 30 minutes. Time to Grill

FALL MUFFINS WITH APPLES

I love this time of year!! Easy cooking for breakfast that you can make a day ahead. Take them to work or parties to help bring in the Fall flavors. 

Fall Muffins

2 cups Pioneer Mix, All-Purpose

2 tablespoons Brown Sugar

3 tablespoons Sugar

1 Egg

1/4 cup Raisins

1/2 cup diced Apple, (about an half an red apple with peeling)

1/2 cup minute Oats

1 teaspoon LD’s Fall Spice

1/4 cup Oil

1/3 cup Milk

1 teaspoon Vanilla

Mix all ingredients together with wooden spoon until smooth. Spray a muffin pan, fill ¾ up. Bake 350*, 15 minutes.

Options to do;

Option 1: Crumble Top

1/3 cup packed Brown Sugar

1 tablespoon granulated Sugar

1 tablespoon Flour

1/8 teaspoon LD’s Fall Spice

1 tablespoon cold Butter

Mix dry ingredients together and cut in the cold butter with a fork.  Crumble a teaspoon or more on each muffin before baking.

Option 2: Butter Icing

On Low Heat in small pan melt

2 tablespoon Butter

2 teaspoons Milk

½ teaspoon Vanilla

Off heat, Add and whisk in ½ cup Powder Sugar

After muffins cook and cool on a rack. Drizzle icing onto each muffin. (or dip them)

LD's Recipes Fall Spice

My husband walked through the house and said it smelled like Christmas. HeeHee! We love Ginger Cookies, so today I made my favorite recipe with my new Fall Spice. Success! I am very happy with the results.

GINGER COOKIES

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons LD’s Recipes Fall Spice

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 cup dark brown sugar, lightly packed

1/4 cup vegetable oil

1/3 cup molasses

2 large eggs, at room temperature

1 1/4 tablespoon chopped crystallized ginger

Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, LD’s Recipes Fall Spice, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the eggs, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

LD's Recipe Fall Spice

SWEET POTATOES Casserole

With Orange Juice

3 cups cooked, mashed sweet potatoes

1/2 cup white sugar

1/4 cup orange juice

1 apple, peeled, and diced small

2 eggs, lightly beaten

1 teaspoon vanilla extract

2 teaspoon LD’s Recipe Fall Spice

1 cup butter, softened, divided

1 cup brown sugar

1 teaspoon all-purpose flour

½ cup Oatmeal (optional)

1 cup chopped pecans

Dash of Salt

Directions:

Preheat oven to 350 degrees F (175 degrees C).  In a large bowl combine sweet potatoes, sugar, orange juice, apples, eggs, vanilla extract, LD’s Recipe Fall Spice and 1/2 cup butter. Spoon mixture into a deep casserole dish.

 Combine remaining 1/2 cup softened butter, brown sugar, flour, oatmeal and pecans. Blend until a crumble texture. Spoon over casserole dish.

Cook 30 minutes

Cook's Notes: I use the original cream soup in most of my casseroles. I find that the lower fat and sodium products tend to be watery in casseroles. Okay to omit the Rotel and substitute all plain diced tomatoes; can also drain the Rotel to tone it down and just loosen the sauce a bit with some beef broth.

Using LD's Recipes Italian Spice

Baked Spaghetti

    1 pound of lean ground beef

    1 pound of spaghetti noodles, cooked and drained

    6 slices bacon

    2 cloves of garlic, minced

    1 cup chopped onion

    1 cup chopped bell pepper

    2 (14.5 ounce) cans Italian style diced tomatoes, with liquid

    2 (10 ounce) cans Rotel tomatoes, with liquid

    1 tablespoon LD's Recipes Italian Spice 

    2 cups grated Cheddar or Mozzarella cheese, divided

    1 (10-3/4 ounce) can original cream of mushroom soup

    1/4 cup water

    1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees F. Butter or spray a Large 9 × 13 x 2 inch baking dish with non stick spray.

Break the spaghetti noodles in half once or twice to make them more bite sized and drop them into a large stockpot filled with boiling, well salted water. Brown the ground beef in a large skillet; remove, drain and set aside. Cut the bacon in half lengthwise, stack a few slices together and cut into small pieces, dropping it directly into that same skillet. Cook until only slightly crispy; remove and let drain on a paper towel, reserving the bacon fat in the skillet.

Add the onion and green bell pepper to the bacon fat and cook until softened, about 5 minutes. Add the garlic and cook another 2 minutes. To that, add the tomatoes, Italian seasoning, and the cooked beef and bacon. Bring up to a boil, reduce heat and simmer for 15 minutes.

Layer half of the spaghetti noodles into the prepared baking dish. Spoon half of the meat sauce over spaghetti. Add half of the cheddar and then repeat all three layers. Combine the cream of mushroom soup with the water and blend well. Drop over the top layer of cheese and carefully spread across the top. Sprinkle the top with the Parmesan cheese and bake at 350 degrees F, uncovered, for 35 to 40 minutes, or until heated through and bubbly around the edges.

Cook's Notes: I use the original cream soup in most of my casseroles. I find that the lower fat and sodium products tend to be watery in casseroles. Okay to omit the Rotel and substitute all plain diced tomatoes; can also drain the Rotel to tone it down and just loosen the sauce a bit with some beef broth.

Summer Bible Adventure Cookbook 2015

 SUMMER BIBLE ADVENTURE

"MOVE"

HOSPITALITY TEAM

“ABUNDANCE GARDEN”

COOKBOOK

2015

ROASTED RED PEPPER & SUN DRIED TOMATO SANDWICH

1 Jar roasted red pepper, cut into chunks

1 Jar Sun-Dried Tomatoes

¼ cup reserved sun dried tomato oil

2 clove garlic, crushed

2 teaspoon dried basil

1 tablespoon lemon juice

1 tsp. salt and ½ tsp. pepper

Place all ingredients above into a blender into smooth and place into a bowl with,

4 green onion, minced

2 (8oz) cream cheese, softened

Stir until smooth texture, refrigerate for 30 minutes.

Spread onto a tortilla and roll up and cut into pinwheels.

Spread onto crust less white bread.

Place spread into a piping bag and pipe onto a Trisket cracker.

EASY CHICKEN SALAD LETTUCE WRAP

2 Tbsp.  KRAFT Real Mayo Mayonnaise

1 tsp.  lemon juice

1 tsp.  dried tarragon leaves

1 pkg.  (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast

1/2 cup  seedless red grapes

3  large iceberg lettuce leaves, torn in half

MIX mayo, lemon juice and tarragon in medium bowl. Add chicken and grapes; mix lightly. Cover.

REFRIGERATE at least 30 minutes.

SPOON chicken salad evenly over lettuce leaves; roll up.

Beef Taco Layer Dip

1 pound ground beef

 1 (16 ounce) can refried beans

 1/2 cup hot taco sauce

 1 tablespoon chili powder

 1 teaspoon ground cumin

1 cup guacamole

 1 cup sour cream

 1/4 cup chopped white onion

 1/4 cup chopped tomatoes

 1/4 cup black olives, sliced (optional)

 1/4 cup jalapeno pepper rings (optional)

 1 1/2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper rings over the sour cream. Top with the cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Farmhouse BBQ Muffin

1 tube (10 ounces) refrigerated buttermilk biscuits

 1 pound ground beef

 1/2 cup ketchup

 3 tablespoons brown sugar

 1 tablespoon cider vinegar

 1/2 teaspoon chili powder

 1 cup (4 ounces) shredded cheddar cheese

Directions

Separate dough into 10 biscuits; flatten into 5-in. circles. Press each onto the bottom and up the sides of a greased muffin cup; set aside.

In a skillet, cook beef over medium heat until no longer pink; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and chili powder; add to beef and mix well.

Divide the meat mixture among biscuit-lined muffins cups, using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20 minutes or until golden brown. Cool for 5 minutes before serving. Yield: 10 servings.

ITALIAN SAUSAGE AND ROASTED RED PEPPERS

2 tablespoon extra-virgin olive oil

1 Pound sweet Italian sausage links, cut into bite size circles

2 large Red Bell Peppers, julienne

1 Yellow Onion, julienne

1 garlic clove, minced

4 tablespoons Parmesan cheese, for on top

Salt and Pepper

Heat the oil in a skillet over medium heat. Cook the peppers, onions, and garlic, stirring, until tender. Add sausage and stir, place mixture into a well sprayed 12x7 baking pan. Top with parmesan cheese. Bake in a preheated 350* oven for 30 minutes.

SIMPLE PASTA SALAD

1 (16 ounce) package uncooked rotini pasta

 1 (16 ounce) bottle Italian salad dressing

 2 cucumbers, chopped

 6 tomatoes, chopped

 1 bunch green onions, chopped

 4 ounces grated Parmesan cheese

 1 tablespoon Italian seasoning

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.

In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

Mini Spinach Lasagna Roll-Ups

INGREDIENTS

8 Lasagna noodles, cooked

1 (10 ounce) package Green Giant frozen chopped spinach, thawed and well drained

1 (15 ounce) container ricotta cheese

1/2 cup Parmesan cheese

1 egg

1/2 teaspoon minced garlic

1/2 teaspoon Italian seasonings

1 (15 ounce) can Muir Glen organic pizza sauce

1 cup shredded mozzarella cheese

Salt and pepper, if desired

DIRECTIONS

Preheat oven to 350ºF.

In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings.

Add salt and pepper if desired

Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise.

Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle.

Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn't spill out the end.

Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so you can cover it with foil later and not mess up the rolls.

If you like your pasta with crispy edges, no need to cover it.

Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.

Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.

Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350ºF. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!

CUCUMBER SALAD WITH ONIONS AND DILL

12-1/2 cucumbers, thinly sliced

3 small white onion, thinly sliced

3 cups and 2 tablespoons white vinegar

1-1/2 cups and 1 tablespoon water

2-1/3 cups white sugar

3 tablespoons and 1/4 teaspoon dried dill,

Salt and Pepper to taste (1/2 teaspoon)

DIRECTIONS:

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Ratatouille Summer Vegetables

2 yellow squash, sliced thin

2 zucchini, sliced thin

1 red onion, sliced thin

2 tomatoes, sliced thin

2 carrots, peeled and chopped

Red bell pepper, sliced

Green bell pepper, sliced 

3 tablespoon olive oil

Garlic salt

Pepper

4 tablespoons butter, melted

1 cup bread crumbs

 Arrange all vegetables in a casserole pan, sprinkle with olive oil, garlic salt and pepper.  Place wax paper on top and cook 350’F, 30 minutes.  Uncover….. Mix butter and bread crumbs together and sprinkle on top and cook 10 more minutes.

 May add eggplant, peel and slice thin.

OLIVE GARDEN ITALIAN DRESSING

½ cup Mayonnaise

1/3 cup white vinegar

1 teaspoon vegetable oil

2 tablespoon corn syrup

2 tablespoons Parmesan cheese

2 tablespoons Romano cheese

¼ teaspoon garlic salt

½ teaspoon Italian seasoning

½ teaspoon parsley flakes

1 tablespoon lemon juice

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Salad Mix

Lettuce, Red Onion, Black Olives, Banana Peppers, Croutons, Tomato quartered, and Parmesan Cheese

Marinated Cole Slaw

1Quart size jar

Cole slaw Mix

2 green onions, chopped

1/2 Red Bell Pepper, chopped

1 jalapeño, seeded and chopped

1 Gallic Clove, minced

1 cup water

1/2 cup apple cider vinegar

4 tablespoons sugar

1 teaspoon Salt

1/2 teaspoon Pepper

Get a clean 1quart mason jar with a good seal. Fill the Jar up with water and pop it in Microwave for 3 minutes. It will be hot, remove and pour out water.  Chop green onions, red bell pepper, jalapeno, and garlic and place in the bottom of jar. Stuff all but 1 cup of cole slaw mix into jar. Push down and stuff it.

In a small sauce pan, add 1/2 cup water, apple cider, sugar, salt and pepper. Let it come to a boil and remove from heat. Add slowly to the jar with cole slaw. Take a spoon and push down and add the last 1 cup of cole slaw. Now add the last 1/2 cup regular water. Seal tightly***

Turn the jar upside down on your cabinet for 30 minutes and then revert up right for 30 minutes.  Wrap a rag around the jar and roll it back and forth and shake it to help mix all ingredients together. Do not open jar.   Jar should be sealed and place in refrigerator for 4 hours.

 This is better if it marinates in frig for 48 hours.

Great Memories of doing this with my Grandmother

Lemon White Chocolate Rice Krispie Treats

Makes 16 squares. Store in an air tight container. Will stay fresh for up to 4 days.

Ingredients

5 tablespoons butter, melted

1 package (4 cups) marshmallows

1 tablespoon lemon juice

4 cups crispy cereal

1½ cups white chocolate chips, divided

Instructions

Melt butter in a microwavable bowl.

Add marshmallows and 1 tablespoon lemon juice, melt for 45 seconds, or until melted.

Stir in the cereal until all combined.

Add half of the white chocolate chips into the mixture and stir.

Put into a 8×8 square baking dish. Set aside to cool.

Melt the other half of the white chocolate chips and 1 tablespoon lemon juice with a double boil method.

Cut the treats into squares and dip the bottoms into the white chocolate. Set on wax paper. Drizzle the rest of the white chocolate on top.

MISSISSIPPI CHOCOLATE CHIP CAKE

(Aunt Sally’s Cake)

1 box Duncan Hines butter cake mix

1 sm box chocolate fudge instant pudding mix

½ cup oil

½ cup water

4 eggs

1 small carton sour cream

1 6oz. package chocolate chips

1tsp butter flavoring

Mix all ingredients together.  Stir in chips last.  Pour in a greased and flour Bundt pan. Bake at 350* for 50 minutes

Can place a chocolate glaze on top when cooled

Almond Joy Truffles

2 c. white chocolate chips

1 teaspoon Almond Extract

12 oz. tub White frosting

1 c. flaked coconut

½ c. almonds, crushed

8 oz. chocolate chip morsels

Toothpicks

Place white chocolate chips in a double boiler and melt over medium heat.  Remove from heat and stir in extract, coconut and frosting; blend well. Refrigerate until firm, about 2 hours. Spoon white chocolate mix into one inch balls, mixture will be very sticky. Refrigerate for 30 more minutes. Melt chocolate chip morsels. Stick a toothpick into each ball and Dip each ball into the melted chocolate. Place on wax paper to get hard.

6 dozen

CHOCOLATE CHOCOLATE MINT

2 c. chocolate chips

1 teaspoon mint extract

12 oz. tub chocolate frosting

1 c. cocoa powder

Melt chocolate chips, stir in extract and frosting and blend well. Refrigerate until firm, about 2 hours. Spoon into one inch balls and roll into cocoa powder. Refrigerate for 30 minutes.

Bread and Butter Pickles

Garden is growing and producing veggies. Canning and Freezing has started!! 
Bread and Butter Pickle Recipe
1/2 cup Sugar
1 tsp. Salt
1 cup sliced thin Onions
1/2 tsp. Celery Seeds
1/2 tsp. Pickling Spices
1/2 cup White Vinegar
3 cup sliced Cucumbers
Bring to boil, sugar, salt, celery seed, pickling spices and vinegar. Stir until boil and sugar is dissolved. Add in the cucumbers and sliced onions, bring the liquid up to boil again. Stirring several times!
I sterilize my jars in the dishwasher. Then I fill each jar to the rim with water and place them in the microwave for 3 minutes. Place jar lids and seals in a wide sauce pan. Pour all hot water from jars on top of lids. ('Careful jars are hot!) Place cucumbers and onions into jars and pour vinegar liquid on top until it reaches the rim of jar. Carefully remove seal and lids from hot water and place on jars and close tightly. Place sealed jars back into the hot water and cover sauce pan. Let them stay in there until cooled. Bring them out of water and dry them off. Turn each jar upside down, (I don't know why but that is what my Granny taught me.) place in refrigerator or pantry.
I do not use a pressure cooker, they scare me. All those gadgets to buy for canning I have never used. Good Luck!! Happy Canning!