Santa Maria Trip Tip & Spice Rub

from Jessica Gavin

Notes: This tasted great! She has some good tips on the blog with the recipe for cooking tri-tip. I think resting the meat is especially important. Put rub on about 8 am and cooked about 5pm and seemed enough time for it to marinate. Mom said some people like to cook first and sear at the end.

SANTA MARIA STYLE TRI-TIP

Santa Maria style tri-tip recipe perfect for grilling during barbecue season! A smoky, sweet and spicy rub adds instant flavor to this tender cut of beef.

Course Entree  Cuisine American  Prep Time 30 minutes  Cook Time 60 minutes  Servings  servings US ImperialMetric

INGREDIENTS

• 3 pounds tri tip silver skin, and fat removed

Dry Rub- (1/2 cup)

• 2 tablespoons paprika
• 2 teasoons chili powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon cumin , McCormick
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon salt
• 2 teaspoons black pepper ground

INSTRUCTIONS

1. Combine all dry rub ingredients in a small container and set aside.
2. Trim the silver skin and fat layer from the trip tip. Place the tri-tip on a sheet of plastic wrap.
3. Generously coat the tri-tip with about 4 tablespoons of dry rub, 2 tablespoons on each side. Store extra dry rub in an airtight container for later use.
4. Tightly wrap the seasoned tri-tip and refrigerate until ready to use. Allow the rub to settle into the meat for at least 3 hours up to 3 days.
5. When ready to grill, remove the seasoned tri-tip from the refrigerator and allow to come to room temperature, about 1 hour.
6. Clean grill and lightly oil using a paper towel dipped in vegetable oil.
7. Heat the grill to medium-high if using a gas grill. Once grill is very hot, place the meat on the grill, searing one side for 10 minutes with the lid open.
8. Turn tri-tip over and sear for another 10 minutes. Turn heat down to medium and close the lid.
9. Allow the meat to cook for about 15-25 minutes, checking temperature until the thickest part of the meat reaches 120-125°F (medium rare), 130-135°F (medium doneness).
10. The meat will continue to cook after being removed from the heat, so stop cooking at a temperature a few degrees lower than the desired doneness.
11. Remove the tri-tip from the grill and allow to rest wrapped loosely in foil for at least 15 minutes before slicing. The foil will catch any juices from the meat, which can be added back to the meat after slicing for more flavor.
12. Thinly slice the tri-tip against the grain. Serve with your favorite BBQ sauce or on a French roll.

Cucumber Tea Sandwiches

from Greatpartyrecipes

Notes: Used this recipe to make them for our tea party. Tasted great.

Cucumber Sandwich Recipe

1 large cucumber, peeled and sliced very thinly
Salt
3/4 cup soft butter
2 teaspoons minced fresh garlic
20 pieces thin-sliced bread
1 tablespoon lemon juice
1 tablespoon olive oil
Pepper to taste

Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours.

Combine the butter and garlic and apply to one side of each slice of bread.

In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well.

Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately.

Makes 40 tea sandwiches.

Creamy Cucumber Ranch Dip

from Tealmama

Notes: Would make a day ahead for a little more flavor but could make day of. Just cut off seeds of cucumber to make it less runny. Liked with chips or carrots.

Oh So Simple Creamy Cucumber Dip

Creamy cucumber dip – super easy and so flavorful.

• Prep Time: 20m
• Total Time: 20m
• Serves: 10

Ingredients

• 2 cucumbers
• 1 package cream cheese
• 16 oz sour cream
• 1 package of ranch dip seasoning

Instructions

1. Set the cream cheese out to soften.
2. Chop the cucumbers into large chunks, set aside.
3. Once the cream cheese is soft, add to a medium size mixing bowl and use a hand mixer to blend until creamy.
4. Add the sour cream and blend again until silky smooth.
5. Add the ranch dip seasoning packet and mix well.
6. Add the chopped cucumbers.
7. Refrigerate until you’re ready to serve.
8. Add to a serving dish and pair with tortilla chips, pita chips, crackers or veggies.

BBQ Oven Ribs

from Mustlovehome

Best Ever Oven BBQ Ribs

Prep Time: 10 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 4 servings

Serving Size: 3-4 Ribs

Notes: These were super easy and very tender and tasty. Like the rub on first and then bbq sauce on at the end.

Ingredients

• 1 Full Slab Baby Back Pork Ribs
• 2 cups BBQ Sauce
• 3/4 cup Brown Sugar
• 1 TBSP Paprika
• 1 TBSP Garlic Powder
• 1 TBSP Smokehouse Maple Seasoning


Instructions

1. Preheat the oven to 300 degrees.
2. In small bowl, create a rub of 3/4 cup brown sugar, and 1 Tablespoon each of Garlic Powder, Paprika and Smokehouse Maple Seasoning
3. Remove the tough membrane from the back of the ribs. The easiest way is to get one end started, grip with paper towel, and tear completely off. Rinse and dry the ribs thoroughly.
4. Using a large baking pan, place the ribs on a large sheet of heavy duty foil, or two large sheets of regular foil.
5. Using the rub, apply 1/2 to the meaty side of the ribs, rubbing into the meat. Turn the meat over, meaty side down, and apply the other 1/2 of the rub to the bone side. Rub all over, including the
6. sides and bones of the ribs.
7. Place a second sheet of heavy duty foil on top of the ribs, and seal the top and bottom foil into a packet around the ribs. Place into preheated oven and bake for 2 hours, or until the meat is pulling away from the bone.
8. Open up the foil and cut the ribs into serving size pieces. Cover one side of the ribs with BBQ Sauce and place uncovered back in the oven for 10 minutes.
9. Remove the ribs from the oven, turn the ribs over on the baking pan, coat second side with BBQ Sauce and place uncovered back in the oven for a final 10 minutes.

Fluffy 1 Hour Dinner Rolls

Fluffy Dinner Rolls

www.jamiecooksitup.blogspot.com  Time: about 1 hour 10 minutes Yield: 12 rolls Recipe from Jamie Cooks It Up! 3/4 C milk 4 T butter 3/4 C hot water 4 T sugar 1 t salt 4 - 4 1/2 C flour 1 heaping T yeast (I use active dry, but instant would work as well) 1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. 2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.  3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. 4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. 5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.  6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.  7. Take a stick of butter and coat the inside of a 9x13 pan. 8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.  9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. 10. Gently round them into balls, and put them in your buttered 9x13 pan. 11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. 12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown. 13. Brush with a little softened butter and serve warm.

Lemon Berry Salad

from: lifeshouldcostless

Lemon Berry Salad

Prep time

5 mins

Total time

5 mins

Notes: Yum, halved this and used plain regular yogurt and there were no leftovers. Would be great on a hot summer day.

Author: LifeShouldCostLess.com

Recipe type: Salad

Serves: Crowd

Ingredients

• 32 Oz. Plain Greek Yogurt (low or fat-free)
• 16 Oz. Lite Whipped Topping/Cool Whip
• 1 & ½ (3.4 oz) Packages Lemon INSTANT Pudding Mix
• 2 LBS Frozen Mixed Berries

Instructions

1. In a four quart bowl, add the Greek Yogurt, Whipped Topping, & Lemon Instant Pudding. Mix well. 
2. Add the frozen berries. Mix well. 
3. Cover and chill until ready to serve. Mix once prior to serving.

Notes:
If you need to make this a couple of days ahead you can cover and freeze it. Just put it in the fridge about 18 hours before you need it. Then mix and serve.

As the berries thaw, each time you mix it will turn more purple.

Cover and refrigerate any leftovers, should be good for about a day or two.