Aimee's Rib Rub

Rib Rub

1/2 cup brown sugar
1/4 cup paprika
1 Tablespoon black pepper
1 Tablespoon salt
1 Tablespoon Chili powder
1 Tablespoon Garlic powder
1 Tablespoon Onion powder
1 teaspoon cayenne pepper
1 teaspoon unsweetened cocoa powder
*you may not need all of this rub for one rack. I cooked two racks and had rub left over. You will need leftover rub if you plan to use the BBQ sauce for basting. I still have some left. I stored it in a mason jar in a cool dry place for next time.

Place all ingredients into a bowl or pint mason jar and mix well. Rub onto your pork or beef ribs, both sides. Take care to remove the membrane from the rib rack on the back first. Grill ribs on a hot gas or charcoal grill about 7 minutes each side. Remove to a pan and wrap in foil. Cook in oven at 225 to 250 degrees about 3 to 4 hours till meat is tender.

BBQ Sauce for basting
1 cup Cattelman's bbq sauce, or your favorite
2 Tablespoons rub mix
1 to 2 Tablespoons red wine vinegar

Mix well and baste before wrapping your ribs in foil and again when they are done.

This rub could also be used on a pork or beef roast.

*Jalapeno Popper Dip, yes, thats right, Jalapeno Popper DIP!

Almost everyone I know loves jalapeno poppers, fresh jalapeno peppers seeded and cored filled with a mixture of cream cheese and sharp cheese, wraped in a slice of bacon and grilled or broiled to perfectness, yes those! This dip taste JUST like the stuffed pepper. You will have an "oh my goodness, oh - my - good-ness!" moment when you taste it. It is THAT good.

Jalapeno Popper Dip

What you need:
1 tablespoon butter
1/2 cup finely diced onion
2 fresh jalapenos, cored and seeded, finley chopped
1 clove garlic, minced
5 strips bacon, crisply cooked and crumbled
1/4 teaspoon cumin
1 (8oz) package of cream cheese, room temp.
1/2 cup mayo
2/3 cup shredded sharp cheddar cheese
1/4 cup Italian blend shredded cheese
1/4 cup pickled jalapenos, finley chopped

Topping:
1/2 cup plain bread crumbs
1/2 cup shredded cheese mixture (sharp/Italian blend)
1/4 teaspoon paprika

Heat your oven to 350 degrees and greese a small casserole pan.

1. Set your cream cheese out and allow to come to room temp. At least 2 hours.
2. Start cooking your bacon.
3. While your bacon is cooking, chop your onion, fresh jalapeno peppers, garlic, and pickled jalapenos.
4. Remove crispy bacon from pan to a plate for later. Drain bacon greese from skillet and add 1 tablespoon butter. Allow butter to melt.
5. When butter is melted, add onion, fresh jalapenos, garlic, and cumin. (do not add pickled jalapenos) Cook mixture till the onions begin to soften.
6. While your onion mixture is cooking, in a medium bowl, mix 8 oz. package of cream cheese with 1/2 cup mayo, stir till well combined. Add the sharp and Italian cheese and the chopped pickled jalapenos and mix well.
7. Add the sauteed onion mixture and the crumbled bacon into your cream cheese mix and blend well.
8. Spread the mixture into your prepared small casserole dish. Top with shredded cheese, bread crumbs, and paprika.
9. Bake for 20 to 25 minutes, till golden on top.
10. Serve with corn chips.

*Asian Noodle Stir Fry

Asian Noodle Stir Fry

What you need:

3/4 cup carrots, chopped or julienned
1/2 cup diced onion
1/3 cup chopped green onions
3 cloves fresh garlic, minced
3 cups chopped green or purple cabbage or bok choy
6 to 10 ounces steak, pork, chicken, or shrimp, cubed
10 oz. package linguine noodels, cooked
2 eggs
1/4 to 1/2 cup low sodium soy sauce
1 tablespoon butter
1 teaspoon Sriracha sauce, or more to taste
Salt, pepper, steak seasoning, and cayenne pepper to taste
Oil for cooking, veg. or canola is best for this.
Non-stick spray

Step 1: Prepare everything first! Chop all your veggies, season your meat, cook your noodles, and set everything out that you will need. I used steak seasoning, salt, pepper, and cayenne pepper to season my meat.

Step 2: Cook your meat in a hot pan, about 2 minutes each side, put to the side for later. You can leave it in the pan.

Step 3: In your heated wok or skillet, scramble your eggs (I sprayed my pan with non-stick spray first). Salt and pepper to taste. Remove to a plate for later.

Step 4: Using 1 teaspoon oil, saute your carrots and onions for a few minutes. Add minced garlic and let saute for a couple more minutes. Remove to a plate for later.

Step 5: Next is the noodles. I first sprayed my pan again with non-stick spray, then added 1 teaspoon oil, then noodles. Toss well and let cook for about a minute. Add soy sauce and butter and toss. Add Sriracha and keep tossing.

Step 6: Add fresh cabbage and incorporate well by tossing. Let cook two to three minutes.

Step 7: Add back the egg, sauteed veggies, steak and a fresh swig of soy sauce and toss, toss, toss. Taste and add more seasoning if needed.

Note: I halved the recipe since it was just for me. There was plenty left over for lunch the next day.

Gingerbread Bread Pudding

Gingerbread Bread Pudding

Submitted by Christy (my sister)

what you need:

4 gingerbread muffins, broken into chunks

6 slices butter toasted white bread, torn in pieces

3/4 cup raisins

1 apple, peeled, cored and cubed small

4 fresh eggs

3/4 cup white sugar

2 cups milk

1 teaspoon vanilla

1 teaspoon cinnamon

Preheat oven to 350 degrees. In a greesed 9x12 baking dish, add muffins, bread, raisins, and apple. In a medium bowl, mix eggs, sugar, milk, vanilla and cinnamon. Pour over bread mixture and allow to soak for 10 minutes. Bake for 45 minutes until golden.

Old Fashioned Chocolate Chip Cookies

What you need for Old Fashioned Chocolate Chip Cookies:

1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
a shake of salt
8 tablespoons (1 stick) butter, room temp., not melted
6 tablespoons sugar
6 tablespoons light brown sugar
1/2 teaspoon vanilla
1 large egg
2/3 cup milk chocolate chips, not semi-sweet
1/3 cup chopped pecans

Preheat oven to 350 degrees. Mix flour, baking soda, salt and sugars in a bowl. Add butter, vanilla, and egg and mix until well blended. Stir in milk chocolate chips and pecans. Drop teaspoon size balls of dough onto greesed cookie sheets. Cook 10 to 15 minutes. This is a small recipe and will make about 32 cookies, depending on size.

Okay, I know the measurments are a little different, but trust me, these cookies are GOOD. They turn out perfect every time I make them. I have tried many different versions of chocolate chip cookie recipes and this one is, hands down, the best. And please use the milk chocolate chips, not the semi-sweet, you will be glad you did! Enjoy ;0)

Coconut Cupcakes

Prepare a white cake mix according to the box directions for cupcakes. Allow to cool before frosting. You could also make a large cake and use the same frosting.

7 minute Frosting from Betty Crocker

(which should not be called 7 minute frosting because it actually takes 9 1/2 minutes! just wanted to point that out ;0)

2 egg whites

1-1/2 cups sugar

1/4 tsp cream of tartar or 1 tbsp light corn syrup

1/3 cup cold water

1 tsp vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 30 seconds with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed. Fills and frosts two 8- or 9-inch layers or frosts a 13x9-inch cake.

Frost cupcakes and sprinkle with coconut.

* I also added a small splash of coconut flavoring to the icing along with the vanilla. These were served at a board meeting and were a big hit. They were quick and easy to make and transported very well.

Simple Meat Loaf

What you need:
1 to 2 pounds ground beef
1 medium onion, chopped
1 egg
13 to 15 Ritz Crackers, crushed
Tony Chachere's original Creole Seasoning, to taste
Salt and Pepper to taste

Mix all ingredients into a bowl and mix well. Form into a loaf and place in pan. Cook, covered with foil at 350 degrees for 20 to 25 minutes. Remove foil and cook till juices run clear.








My meat loaf, served with sauted yellow bell peppers, baby bells mushrooms and onions. A cucumber, tomato, and purple onion salad topped with homemade buttermilk ranch dressing and strawberries.

For the next day, slice leftover meat loaf for sandwiches.