Invisapeeps 2.0

Aardvark · But my mom says I'm cool!

The Recipe Thread

kapper · I am always right, unless I am wrong.

Okay, you really need to like sausage but on a cold winters day there is nothin better.

4 mediium potatoes cut into 1/2 inch pieces
1 small onion
1 package sweet italian sauge cut into bite sized pieces
1 package chourico sausage (portugese spicy sausage similar to andouille)
1/4 cup of water
3 tbl spoons of olive oil
salt & pepper to taste

Place the cut potatoes, onion, and sausages in a roasting pan. Mix the water and oil together and pour over the top. cover with foil and baked at 375 for 45 minutes. Remove foil and bake for 15 minutes more. Serve with you favorite vegetables (I like cooked spinach or asparagus) and warm bread (for the spicy juices that collect on the bottom). So easy and yet so yummy!

Aardvark · But my mom says I'm cool!

Very easy, very yummy dessert that is often requested:

Cherry Fluff

1 15-ounce can cherry pie filling
1 20-ounce can crushed pineapple DRAINED
1 small can sweetened condensed milk
1

unce container of Cool Whip

Mix pie filling and crushed pineapple, then stir in condensed milk. Fold in Cool Whip and refrigerate at least six hours (overnight is preferable for maximum fluffiness).

safety_mom · I'm really not that safe!

I was just thinking of nagging Frooty for her Dr Pepper Barbecue sauce recipe.

Desdenova · Motherhood: Sleep is for the weak!!

safety_mom wrote:
I was just thinking of nagging Frooty for her Dr Pepper Barbecue sauce recipe.

Oooooh that would be awesome.

I had it saved and I lost it. DH loooooves BBQ

Aardvark · But my mom says I'm cool!

Desdenova wrote:
safety_mom wrote:
I was just thinking of nagging Frooty for her Dr Pepper Barbecue sauce recipe.
Oooooh that would be awesome.
I had it saved and I lost it. DH loooooves BBQ

Ooh, that sounds good!

Aardvark · But my mom says I'm cool!

Hawaiian Barbecue Chicken

5 or 6 boneless, skinless chicken breasts
1 20oz bottle of barbecue sauce
1 20-oz can of pineapple, chunks or crushed

Toss in a crockpot and cook on high for 2 - 3 hours or low for 4 - 6 hours. Shred, stir to coat with sauce, and serve over rice or on buns. I find that crushed pineapple works better for sandwiches and chunks are better for rice.

justshelby · Veteran Member

7up Biscuits

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

These are soooo yummy! I've also used sprite.

justshelby · Veteran Member

Pineapple Sheet Cake

2 cups flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can crushed pineapple
1 tsp. vanilla
1/2 cup nuts-

Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

Icing
8 ounces cream cheese
4 T. butter
2 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm.

This is a huge hit with my husband and our friends. It's really super easy -

Aardvark · But my mom says I'm cool!

Thanks, winds!

safety_mom · I'm really not that safe!

Thanks winds!
I'm going to try this soon.

Mata Hari · Veteran Member

So basically you waste energy on your stovetop reducing the Dr pepper down to its corn syrup base.....why not just use Karo and save time and money?

Evil Stepmother · Guru

Dr. Pepper has a distinctive flavor. Probably the corn syrup wouldn't give the sauce the right "tang".

Mata Hari · Veteran Member

DDoubt it. It has all the ingrediants included to make bbq sauce including store bought. bbq sauce......seems rather silly.

Lady Marsali · Senior Member

Per request by Kapper -- this is sooooo easy and really good!

Parmesan Crusted Chicken
2-4 boneless, skinless chicken breasts (depends on how many you're serving)
1/2 C mayonnaise
1/2 C grated parmesan cheese
Garlic (to taste)
Italian Seasoning (to taste)
Bread crumbs

Mix the mayo, cheese, seasonings together and spread evenly over the chicken. Sprinkle with bread crumbs. Bake @350 for 20 minutes. It's very moist and tender. Reheats well.

kapper · I am always right, unless I am wrong.

Thanks Lady M! I love chicken and I have never done it Parmesan crusted. I will try it and I know I will love it.

Evil Stepmother · Guru

That does sound good. And easy for a weeknight.

Saturn · Veteran Member

I have a good one for spaghetti. This is for those who really don't like red pasta sauce. My dh hates tomato sauce so I never made it and missed it. Got this recipe and he loves it.

You have a lot of leeway with the spices so I will just list the basics and you can use as much or as little to your own taste.

Oh and this is in no way healthy.

Fry up ground beef in a pan with butter. About a quarter to a half stick per pound. Make sure you get the meat finely chopped up while it is cooking. After it is done I drain it, my sister just throws it all in the sauce. (you can skim the butter off the top while it simmers). She swears it makes it better.

The base of the sauce is just water and tomato paste. My recipe is huge and I am lazy and don't want to make conversions so this is for 3 lbs of burger.

1 quart water
2 small cans tomato paste
2 cups finely chopped onion

Add the beef and the spices that follow and let it simmer for a couple hours. It doesn't taste like tomato sauce at all.

Here are the spices:

sage
paprika
chili powder
oregano
black pepper
nutmeg
basil
bay leaf
head of garlic

I use about a teaspoon or so of each, the original recipe called for just a clove or two of garlic but if you love it put the whole head in!

And the nutmeg is not a typo, put it in there, trust me!

I love recipes that I can play with and this is one of my favorites.

-- Edited by Saturn on Tuesday 29th of May 2012 10:15:47 AM

Potatochiplady · Veteran Member

If you have access to the zeta board, the recipe thread is HERE. I copied every recipe from the old MM2 board over when we moved. There's been some new additions, since then.

The recipe thread on the old MM2 board is HERE.

The MM Invisapeeps cookbook is HERE.

kapper · I am always right, unless I am wrong.

Thanks PC Lady for keeping track of all this stuff!

ladyloonatic · Senior Member

You are Awesome, potatochip lady!! There were a lot of good recipes in those places!

Bessie S · Senior Member

Okay, a yucky one? One time when my sister and I were in our teens and bored, we searched our mother's cookbook for the most revolting recipe we could find. The winner was in the chapter named "Company's Coming" and it was called "Bologna-Olive Roll-Up." And that was it. Take slices of baloney, put green pimiento-stuffed olives on them, roll them up and arrange them attractively on a plate.

I think company's leaving.

-- Edited by Bessie S on Thursday 31st of May 2012 05:18:34 PM

-- Edited by Bessie S on Thursday 31st of May 2012 05:19:21 PM

Desdenova · Motherhood: Sleep is for the weak!!

Bessie S wrote:
Okay, a yucky one? One time when my sister and I were in our teens and bored, we searched our mother's cookbook for the most revolting recipe we could find. The winner was in the chapter named "Company's Coming" and it was called "Balogna-Olive Roll-Up." And that was it. Take slices of baloney, put green pimiento-stuffed olives on them, roll them up and place them attractively on a plate.

I think company's leaving.

This might be the baby speaking but that sounds yummy to me biggrin

Evil Stepmother · Guru

Bessie S wrote:
Okay, a yucky one? One time when my sister and I were in our teens and bored, we searched our mother's cookbook for the most revolting recipe we could find. The winner was in the chapter named "Company's Coming" and it was called "Bologna-Olive Roll-Up." And that was it. Take slices of baloney, put green pimiento-stuffed olives on them, roll them up and arrange them attractively on a plate.

I think company's leaving.

-- Edited by Bessie S on Thursday 31st of May 2012 05:18:34 PM

-- Edited by Bessie S on Thursday 31st of May 2012 05:19:21 PM

Your mom only had one cookbook? My mom had lots and she found some pretty vile stuff to cook for dinner. biggrin

Lady Marsali · Senior Member

I have a new one -- haven't tried it yet, but it sounds yummy!

Caprese Chicken with Bacon Recipe
Smoky bacon, fresh basil, ripe tomatoes and gooey mozzarella top these appealing chicken breasts. The aroma as they bake is irresistible!

Caprese Chicken with Bacon Recipe
Prep: 20 min. Bake: 20 min.
Yield: 4 Servings

Ingredients
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
Directions
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted. Yield: 4 servings.
Nutritional Facts
1 serving equals 373 calories, 18 g fat (7 g saturated fat), 123 mg cholesterol, 821 mg sodium, 3 g carbohydrate, trace fiber, 47 g protein.

kapper · I am always right, unless I am wrong.

Ohhh...chicken and bacon..I must try this.

Mom of half a dozen · Guru

I am going to be making soup tomorrow but I'm not sure which one. I am torn between Carrot Apple Ginger soup and a Triple Ginger Butternut Squash soup. I haven't made either one before. I am leaning towards the carrot soup.

Carrot Apple Ginger Soup

Yield: ~5 cups

Ingredients:
•1 tbsp extra virgin olive oil + more for garnish
•1 small onion, diced (1 cup diced onion)
•2 garlic cloves, minced
•2 tbsp fresh grated ginger
•1 large apple
•1.5 pounds carrots, peeled and chopped (~5 cups)
•4 cups vegetable broth (I used full sodium)
•pinch of nutmeg
•Kosher salt, freshly ground black pepper, to taste

Directions:

1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.

4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!

Triple Ginger Butternut Squash Soup

butternut squash (about 1 3/4 pounds)
1 teaspoon olive oil
1 cup chopped onion
3 tablespoons chopped crystallized ginger
1 teaspoon ground ginger
1 (1-inch) piece peeled fresh ginger
2 (14 1/2-ounce) cans vegetable broth
1/4 cup thinly sliced green onions
4 teaspoons chopped dry-roasted peanuts
4 teaspoons low-fat sour cream $

Preparation
Pierce each squash with a fork. Microwave at high for 20 minutes or until tender, and cool. Cut each squash in half lengthwise, discarding the seeds and membrane. Remove the pulp.
Heat the olive oil in a Dutch oven over medium heat. Add the onion, and cook for 5 minutes or until golden. Place the onion, squash, and gingers in a blender, and process until smooth. Return the squash mixture to the pan. Stir in the vegetable broth, and cook for 5 minutes or until thoroughly heated. Spoon 1 1/2 cups soup into each of 4 individual soup bowls. Top each serving with 1 tablespoon green onions, 1 teaspoon chopped peanuts, and 1 teaspoon sour cream.

I plan on changing a couple things with the second recipe though. I am going to halve and scoop the seeds from the squash first and then bake them in the oven. I also don't plan on using either the sour cream or peanuts.

Aardvark · But my mom says I'm cool!

winds55 wrote:
Bumping because I'm hungry and started thinking about the recipe threads on this board.

Is there anything in particular you're looking for? I have our church cookbook on my computer and can post some things for you.

Aardvark · But my mom says I'm cool!

I have a great recipe for caramel apple cookies and one for white chocolate chip cranberry oatmeal cookies, but that's about it. I'll check my other files when AB naps.

Littleone · Senior Member

My go to pot roast recipe:

3-4 lb Chuck roast
3 potatoes quartered
1 package baby carrots
1 onion diced
1 packet Onion soup mix
1/2 c red wine

Put in a 6 quart crockpot in the order listed, cook on low 6-8 hours. Pot roast will be falling apart! I use slow cooker bags to keep clean up to a minimum.

Littleone · Senior Member

Caramel Apple Pork Chops

4-6 Boneless Pork Chops
1 tsp oil
Salt and Pepper
¼ cup Brown Sugar
¼ tsp Cinnamon
¼ tsp nutmeg
¼ cup butter or dairy free margarine
2 Cups Sliced and peeled tart apples like Granny Smith
3 Tbsp Chopped Pecans

Instructions

In a large skillet heat oil over medium heat. Sprinkle pork chop with salt and pepper. Cook for about 2 minutes on each side just to brown the pork chop.
Place pork chops in crockpot.
In the same skillet add butter, sugar, cinnamon, and nutmeg. Stir until combined.
Add apples to the skillet and just stir to coat.
Dump apple mixture over pork chops cover.
Cook on high heat for 2-3 hours or low for 6 -7 hours.
You may wish to add more sauce. If so, you can make it with more brown sugar and butter in the skillet.
Serve with sauce and top with chopped pecans if desired

OpheliaDev1 · Guru

Pot roast in a bag

Ingredients:
Oven bag
Spare ribs
Potatoes
Celery
Carrots
Onions
Lipton's onion soup mix

Mix ingredients in the bag. Be sure to piece the bag for ventiliation. Cook at 300 for 2-3 hours.

We had a lot of stuff, so we split it between 2 bags, with a packet of Lipton's in each bag. We had 7 lbs of spare ribs, a bag of fingerling potatoes, 5 onions, a bag of carrots and a package of celery.

Littleone · Senior Member

"Slop"

1 box mac and cheese
1 can corn(drained)
1 can re-fried beans
1 can Italian stewed tomatoes

Make mac and cheese as normal, add re fried beans and mix till smooth. Then add corn and tomatoes(tomatoes kept the juice).

It's something I made when that was the only things I had in the pantry and I was cooking for 4. It was a "this will taste OK or this will taste horrible, let's try it!" moment. It turned out being not bad. I still make it on occasion.(Just don't forget the cheese part of the mac and cheese, it really makes a difference!)

Aardvark · But my mom says I'm cool!

Anyone have a favorite fall recipe? I like pumpkin chocolate chip cookies and caramel apple cookies this time of year. I looked up a bunch of cranberry pecan things, but I haven't made any yet.

OpheliaDev1 · Guru

Last night I made tacos verde.

1 pound lean ground meat (I used venison)
1 onion
1 bell pepper
4 tomatillos
1 tsp Penzeys Chili Con Carne
2 tsp Penzeys Cumin
1 tsp Penzeys Epazote
salt
cabbage (about 1/8 of a head)
Salsa verde
Mexican shredded cheese
(Needed sour cream and avocado)
Cilantro

Finely chop onion, bell pepper, tomatillos and cabbage and saute until tender. Add meat, Chili Con Carne and Epatoze (which is a sort of mexican oregano.) brown meat and serve. I am always trying to squeeze more veggies into our diet, which is why I used the cabbage. You really didn't notice it in there. You could use any neutral-tasting veg - zucchini, squash, etc.

Aardvark · But my mom says I'm cool!

I'm finally on my computer, so here are the cookie recipes:

Caramel Apple Cookies

1 c. butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla
2 c. flour
2¾ c. old-fashioned oats
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. caramel baking bits
2 c. Granny Smith apples

In a large bowl, beat the butter, brown sugar, and white sugar with an electric mixer until the mixture is fluffy (about 2 minutes). Add the vanilla and eggs. Beat until combined. Measure oatmeal into a food processor and pulse until finely ground. In a medium-sized bowl, stir the oatmeal, flour, salt, baking powder, and baking soda until combined. Set aside.
Peel and finely chop apples. Using an electric mixer, stir the flour mixture into the butter mixture until combined. Stir in the caramel bits and apples. Refrigerate the dough for 1 hour. Roll the cookie dough into golf ball-sized balls. Bake on a parchment paper-lined baking sheet in a preheated oven at 350° for 10 to 12 minutes. Cool on the pan for 4 minutes before transferring to a wire rack.

Baker’s Note: I transfer the entire sheet of parchment paper to the cooling rack. I wait until the cookies are completely cool before removing them from the paper, as the melted caramel sticks and the cookies fall apart.

Aardvark · But my mom says I'm cool!

Pumpkin-Chocolate Chip Cookies

1 c. canned pumpkin
1 large egg
1 scant c. granulated sugar
6 Tbsp. vegetable oil
1 tsp. vanilla
1 tsp. cinnamon

½ tsp. salt
½ tsp. baking soda
1½ tsp. baking powder
2 c. all-purpose flour
1 c. semi-sweet chocolate chips

Preheat oven to 375°. Beat pumpkin, egg, sugar, oil, vanilla, cinnamon, salt, baking soda, and baking powder together in a mixing bowl. Make sure all the leavenings are dissolved (no lumps). Add the flour and stir just until it is mixed in, then stir in the chocolate chips. Using a generously rounded tablespoon measure (or cookie scoop), drop onto parchment-lined cookie sheets about 2 inches apart. Cookies do not spread much. Bake for 13 to 15 minutes. Cool on pan for 3 minutes, then remove to wire rack.

Aardvark · But my mom says I'm cool!

I made this for dinner last night:

Brown Sugar Spiced Baked Chicken

2 1/2 tablespoons light brown sugar
1 teaspoon smoked paprika
1/2 teaspoon cumin
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
6 chicken breasts

Preheat oven to 425°F.

In a bowl stir to combine sugar, paprika, cumin, salt, pepper, oregano, and garlic powder.

Coat each chicken breast thoroughly with this sugar/spice rub and place on a rimmed baking sheet. (For a better flavor, place the spiced rubbed chicken breasts in a sealable plastic food storage bag and place in the refrigerator for 30 minutes to overnight). Place in the oven and bake for 20-22 minutes until cooked through. Serve.

****
It was okay. PM liked it, but all I could taste was the cumin. I'll make it again, but without that ingredient.

OpheliaDev1 · Guru

Cumin is potent stuff. I like it, but if you don't like it, it's not something that "blends" into a dish. It pretty much punches you in the tongue.

Aardvark · But my mom says I'm cool!

That's a good way to describe it, OD!

Aardvark · But my mom says I'm cool!

I'm planning on making salisbury steak and veggie soup from scratch this week. I've never made either before.

OpheliaDev1 · Guru

Good luck! I make a great low-carb salisbury steak using porkrinds and Parmesan cheese instead of breadcrumbs. Serve with creamed cauliflower.

Aardvark · But my mom says I'm cool!

The steak turned out pretty well. I served mine over egg noodles. I didn't get around to the soup, though. Maybe this week!

winds55 · Guru

I finally made the caramel apple cookies. Delicious! My son said they were good, and he almost never comments on how things taste, he just eats. Thanks, Aardvark.

Aardvark · But my mom says I'm cool!

You're welcome! I'm glad you liked them.

ladyloonatic · Senior Member

Mmmm...I'll have to print off some of these. I was just curious Ophelia and Aardvark, when you used cumin, did you use the dried ground cumin or did you get the cumin seed and roast and grind it yourself.

I only ask because I used to always use the ground cumin, and it was fine. But one day I was at the food co-op and they had bulk cumin seed, so I bought a little and when I used it, I just toasted them up a bit and put them in an old coffee grinder I use for spices. I was AMAZED at how different it tasted. It was more citrus-y, I thought.

-- Edited by ladyloonatic on Tuesday 4th of February 2014 05:16:28 PM

-- Edited by ladyloonatic on Tuesday 4th of February 2014 05:17:01 PM

Aardvark · But my mom says I'm cool!

I use the ground stuff in a jar from the supermarket.

ladyloonatic · Senior Member

Grinding the seeds oneself really makes a huge difference...I never would've guessed it was the same spice.

Aardvark · But my mom says I'm cool!

I might have to give that a try. I don't like to use cumin, as I am not big on the smell or taste.

OpheliaDev1 · Guru

I have never tried roasting and grinding my own cumin. I would like to try that someday, it sounds great. I am having a hard time imagining citrusy cumin.

I have a ludicrous number of spices. I need some kind of Penzeys' support group. a few months ago I actually pulled out every single spice in the house and made a list, and bagged up the duplicates and put them in the downstairs fridge. How did I get 3 jars of lemon pepper? No idea.