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!

Grocery List for a CRAB BOIL

Every year for the past 8 years my husband and I have prepared a crab boil for some friends. We bought an 80 quart bucket and burner. Galvanized buckets and all the tools for eating some good crab. This is a grocery list for 8 people!

3 pounds Shrimp
4 pounds Crab Clusters, 16 clusters
1 dozen Green Mussels
1 pound Sausage Links
8 ears Corn (we like frozen, but can buy fresh and shucked)
1 large Onion, cut in fours*
1 Crab Boil Bag Seasoning*
3 Bay Leaves*
1 Garlic Bulb, cut in fours*
.75 ounces Fresh Dill Weed*
Fresh Parsley*
5 Lemons, cut in halves*
1 cup Salt*
3 tablespoon Pepper*
optional, 3 Jalapeno's, whole*
4 Sticks Butter, melt in crock-pot with a couple garlic cloves and dill weed
16 ounces Cocktail Sauce
2 Table covers that has paper on top and plastic on bottom
Newspaper for on top of  table covers
1 tall garage bag, goes on table under covers
1 black large garage bag, goes under where you pour Crab Boil
Seasoning:
2 tsp. Cayenne Pepper
2 tsp Smoked Paprika
2 tsp Chili Powder
2 tsp Turmeric
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Salt
1 tsp Pepper
Place all in a shaker container.
Season everything before cooking and season everything after cooking!!!!
Fill pot half full.
Get Water to boil, add the seasonings. All marked *
Add Potatoes and return to boil and allow to cook 10 minutes.
Add Sausage, and Corn, return to boil cook 10 minutes.
Add Crab Clusters, cook 5 minutes
Add Shrimp and Mussels, cook until shrimp turns pink.
DRAIN and we dump everything into a 10 gallon galvanized bucket. No mess inside!
Time to eat!! YUMMY good

Sweet Hot Pickled Green Tomatoes

When it is to early to have ripened red tomatoes you can always pickle you some green tomatoes.
This recipe is for one jar.
1-16 oz Mason Jar
2 Green Tomatoes, cleaned, chopped
1/4 cup White Onion, chopped
1/2 chopped Jalapeno, optional, can use 1/4 tsp. Red Pepper Flakes
1/8 teaspoon Anise Seed
2 whole Cloves
1/4 teaspoon Ground Nutmeg
1/4 cup Sugar
1/2 cup White Vinegar
1 tablespoon Apple Cider Vinegar
1 teaspoon Sea Salt

Sterilize your mason jar. I fill the jar with water and place it in the microwave for 3 minutes. Place lid into a 3 cup bowl. After the 3 minutes remove jar from microwave with gloves, it is hot. Pour hot water over lid that is in bowl.
Chop, tomatoes, onion and jalapeno, place into the hot jar.
In a small saucepan, place both vinegar, sugar, salt, anise, cloves and nutmeg. Turn burners to low heat and stir until sugar and salt is dissolved.
When mixture comes to a low boil turn off heat. Slowly pour hot liquid into jar over the onion and green tomatoes. You may need to add just a little water to top off the jar. Remove lid carefully out of hot water and place the lid tightly on jar. Place the jar back into the hot water for 1 hour until all is cooled back to room temperature. After one hour remove from water and turn upside down in the refrigerator over night. Next day turn right side up and leave it there until ready to sample. Can keep in refrigerator unopened for 3 weeks. After opening 1 week, maybe longer but mine never last that long because I eat them.

                                        

Roasted Red Pepper & Sun Dried Tomato Wrap

This recipe is a great one to have for finger foods or an appetizer for party. I used this recipe for a Tea Party. The left-overs will keep in your refrigerator for a week.

1 Jar Roasted Red Pepper, cut into chunks, drained and reserve juice
1 Jar Sun-Dried Tomatoes, in olive oil, drained and reserve oil
2 clove garlic, crushed
2 teaspoon dried basil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Place all ingredients above into a blender into smooth, use reserved juice or oil to get the mixture to the right texture.
Place into a bowl, then add;
4 green onions, minced
2 (8oz) cream cheese, really softened

Stir until smooth texture, refrigerate for 30 minutes.
Spread onto a tortilla and roll up and cut into pinwheels, or add a little spinach and roll up as a wrap.
Spread onto a crust less white bread.
Place spread into a piping bag and pipe onto a Trisket cracker.

(If you don't like basil you can replace with cilantro.)

Vegan & Paleo recipe by Detoxinista

A few people have been asking me if I have any Paleo or Vegan recipes. I have a few recipes that I make, but not that often. Detoxinista.com is where I go to get recipes for vegan or paleo if I am asked to make for someone. I thought I would share the website. 

Clean Green Bean Casserole (Vegan, Paleo)

Author: Detoxinista.com

Prep time:  1 hour Cook time:  30 mins Total time:  1 hour 30 mins

Serves: 9-12

Featuring fresh green beans and caramelized onions, this homemade green bean casserole is just about as clean as it gets. Rather than relying on a cream-based soup, it's held together by a creamy puree of parsnips and mushrooms! The caramelized onion topping still delivers the buttery onion flavor that we all love, without the deep-fried grease and flour to go along with it. All of our favorite flavors covered, without the heavy food-coma to follow!

Ingredients

1 yellow onion, sliced thinly

1 tablespoon coconut oil, or butter

2 cups parsnips, chopped

10 oz. mushrooms, chopped

3 cloves garlic, minced

¼ cup nutritional yeast

1½ cups water

1½ teaspoons fine sea salt
1/2 teaspoon pepper

1 lb. fresh green beans

Instructions

Melt a pat of coconut oil, or butter, in a large skillet and add the sliced onions. Saute gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.

While the onions are cooking, you'll have plenty of time to steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water and 1/2 teaspoon salt. Add the 2 cups of chopped parsnips, and bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside.

Using the same steamer basket and saucepan, break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch. Transfer the cooked green beans to an 8" x 8" glass baking dish.

*Note: At this point, cook the green beans to be as tender as you like-- if you prefer them softer, steam them longer. The baking process later will not make them any more tender, so this is your chance to achieve the texture you like. (This is where I salt and pepper the green beans a little.)

Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt another pat of coconut oil or butter, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.

Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.

Into that blender container, add 1½ cups water, 1½ teaspoons sea salt and ¼ cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it's poured over a pound of green beans!)

Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe-- I only used about 1½ cups to coat the vegetables well. Save the rest for a future dish!)

Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish.

*At this point, you could cover the dish and store it in the fridge until you're ready to heat and serve.

When you're ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!

You have some Spaghetti Squash you need to use pretty quickly. Yummy & Fun recipe

Spaghetti Squash Enchilada Boats

Serves 2

Ingredients:

1 (3 lbs.) spaghetti squash

1 tablespoon coconut oil

1 yellow onion, chopped

2 cloves garlic, minced

2 cups fresh spinach

1 (14.5 oz) can roasted tomatoes with green chiles

1 teaspoon ground cumin

1/2 teaspoon sea salt

2 ounces goat cheddar, shredded

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper . Cut the spaghetti squash in half, scoop out and discard the seeds in the center, and place the squash halves face-down on the lined baking sheet. Bake for 45 minutes, or until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool slightly.

In the meantime, pour the entire can of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until it is tender, about 8 minutes. Add in the garlic and spinach, and stir until the spinach is wilted.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the cooked vegetables between the two shells of the spaghetti squash arranged cut-side-up on a baking sheet. (Alternatively, you can just use two oven-safe serving dishes, if you’d prefer.) Top each serving with shredded goat cheddar, and place the baking sheet under your oven’s broiler, set to high, for about 3 minutes, or until the cheese is melted and bubbly. Serve warm.

*Note: This meal can be prepared very quickly on a weeknight if you have the spaghetti squash prepared ahead of time. I like to cook two squashes at a time, so that I have an extra one to use for a quick future meal! Also, feel free to use a jar of prepared enchilada sauce in this recipe, if you prefer. (Though if you need to remain gluten-free or grain-free, be sure to check in the ingredients– many of them contain flour.)