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Forum: Recipes
 Topic: Stevia question?????
icon9.gif  Stevia question????? [message #296838] Mon, 25 June 2007 12:00
Lori(MI)  is currently offline Lori(MI)
Messages: 155
Registered: April 2005
Senior Member
Does anyone know what the
measurement comparisions are between
sugar and stevia??


1/2 cup sugar.............is what measurement for stevia??

I'm wanting to switch to using this for our baking
and every day use......

thank you so much,

Lori Very Happy
 Topic: Recipes using stevia? Baking ??
icon7.gif  Recipes using stevia? Baking ?? [message #297187] Tue, 26 June 2007 10:26
Lori(MI)  is currently offline Lori(MI)
Messages: 155
Registered: April 2005
Senior Member
Anyone care to share their baking recipes using

we are wanting to switch over from using white sugar to using Stevia.

 Topic: Zucchini Pie
Zucchini Pie [message #312891] Mon, 20 August 2007 11:52
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7968
Registered: April 2005
Location: Trujillo, Peru
Senior Member
1 can condensed sweetened milk
1 can evaporated milk
5 Tbsp. melted butter
1 cup sugar
3 cups zucchini (peeled, boiled, drained, and mashed)
2 eggs
2 tsp. vanilla
4 Tbsp. flour

2 unbaked pie shells

Put everything except cinnamon/nutmeg into blender. It will just fit. Blend well. Pour into unbaked pie shells. Sprinkle liberally with cinnamon/nutmeg, making the surface almost completely brown. Bake 15 minutes at 425 and then until firm at 325. Cool and refrigerate. Serve with whipped cream if desired.

This would probably work just as well in a 13x9 with or without the pie crust. It is the texture of a creme pie. Very different and yummy.

In Him--Tracy
 Topic: Tortillas
Tortillas [message #313080] Mon, 20 August 2007 18:08
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7968
Registered: April 2005
Location: Trujillo, Peru
Senior Member
3 cups flour (I use ww)
1 tsp salt
1/2 tsp baking powder
1/2 to 3/4 c shortening (we use softened butter)
3/4 cup warm water

Blend all ingredients except water until the consistancy of oatmeal--a hand mixer works great. Add water and blend with fingers. Knead on floured board 5 minutes. Roll into 8 balls. Cover and let rest 45 minutes. Flatten balls and roll out. Cook on hot ungreased skillet. Makes 8.

Sorry, I am not really sure about the shortening content, start at the high end and then try less and less. I was converting from my metric measurements and it is scribbled over many times.

In Him--Tracy
 Topic: Pepper recipes
Pepper recipes [message #317152] Thu, 30 August 2007 15:58
Terri in NY  is currently offline Terri in NY
Messages: 5088
Registered: April 2005
Location: NY
Senior Member
I bought a flat of pepper plants from someone as a fundraiser. It was a mix of sweet and hot peppers. I have a couple of hot peppers that I don't know what to do with. Anyone have any recipes for:

hot red cherry peppers


red chili peppers

Thanks in advance!


"Blessed is the woman who has a smile in her voice, a sparkle in her eyes, a song on her lips; a spring in her step, a warmth in her touch, a depth to her beauty, a purpose for her life, a joy in her faith, a hope in her breast and a love in her heart."
 Topic: Need Sour Dough/Herman Recipe and
Need Sour Dough/Herman Recipe and [message #320289] Fri, 07 September 2007 19:24
AnnMarie  is currently offline AnnMarie
Messages: 60
Registered: April 2005
Location: Alaska
Need Sour Dough/Herman Recipe and some bread recipes that use it.

It has been years since I have made sour dough bread. I tried to google recipes, but there are so many w/ differing directions, I thought you ladies would know one that works good.

THANKS! AnnMarie
 Topic: Recipe for pickled sweet peppers?
icon5.gif  Recipe for pickled sweet peppers? [message #321398] Mon, 10 September 2007 14:50
punkinfuzz  is currently offline punkinfuzz
Messages: 171
Registered: April 2005
Location: NE Missouri
Senior Member
Does anyone have a good recipe for pickled sweet peppers? I've been unable to find the kind I'm looking for anywhere. I don't want the kind that is pickled together with onions.

We eat at a Blimpie's restaurant occasionally, and one of the sandwich toppings that they have available is sweet peppers. My husband and oldest son REALLY like them. I'd like to replicate those, if possible.

Any ideas would be much appreciated. TIA!

Leah Very Happy

Wife to my best friend and Mom to 7 wonderful children
"Anyone can learn to play the notes... not everyone can make music"
 Topic: Here ya go Sue..
Here ya go Sue.. [message #323298] Fri, 14 September 2007 18:05
Elsie - VA  is currently offline Elsie - VA
Messages: 569
Registered: May 2005
Location: Dothan AL
Senior Member
Green Tea Ice Cream

2 teaspoons powdered green tea (see note below)
2 egg whites (see note below)
3/4 cup granulated white sugar
1 cup milk
2 cups whipping cream

Mix 2 packets of powdered green tea with 1/4 cup boiling water. Stir well to dissolve. Refrigerate until well chilled.

With an electric mixer, beat egg whites until soft peaks form. In a separate bowl, whisk together sugar, milk, cream, and liquid green tea. Transfer mixture to ice cream maker. Add egg whites. Process according to manufacturer's directions. Serve immediately or keep in freezer. (I use Cuisinart's ice cream maker with a frozen insert, so the egg whites are mixed in as the dasher turns.)

*** On powdered green tea: If you can't find powdered green tea, you can use regular tea leaves or tea bags. Steep three green tea bags in 1/3 cup boiling water for 6 minutes. Squeeze bags tightly to extract any additional flavor. Refrigerate this flavor base until well chilled and proceed with rest of recipe.

On using raw eggs: I always use organic eggs from a reputable market in my cooking, so I have little to no worries about salmonella contamination. However, if you don't have access to good fresh eggs, are pregnant or have health problems, or are worried about using raw eggs for any other reason, you can substitute reconstituted powdered egg whites or "Just Whites."


From the rising of the sun unto the going down
of the same, the LORD's name is to be praised!
 Topic: Low Carb Cheesecakes....Stevia
Low Carb Cheesecakes....Stevia [message #326356] Sun, 23 September 2007 08:19
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7968
Registered: April 2005
Location: Trujillo, Peru
Senior Member
Because of how the sugar substitute is used here, if you know the equivalent amount of stevia, I think it would be an easy substitute.

Chocolate Cheesecake
16oz cream cheese (half light)
3 eggs
3 tbsp heavy cream
4 unsweetened baking squares-melted
1 tsp vanilla extract
3/4 cup Splenda

Preheat oven to 350. Spray pie pan with cooking spray. Fill a large baking pan (that the pie pan will fit into) with 1" of water.

Mix vanilla into the melted chocolate and allow to cool. MIx cream cheese, eggs, cream and splenda until smooth. Add chocolate mix. Pour batter into pie pan. Place in the bath. Bake for about an hour, until center no longer jiggles. 10 servings/6 weight watchers points


16 oz cream cheese
16 oz light cream cheese
1 1/4 cups Splenda
1 tbsp lemon juice
pinch of salt
4 eggs

Preheat oven to 350. Spray square baking dish with cooking spray.

Mix first five ingredients until well blended. Add eggs one at a time, mixing well after each addition. Bake one hour or until center is firm. 16 servings/5 weight watchers points

Both of these can be cut, wrapped up in individual portions and frozen. They are best with a bit of Cool Whip free or a tsp of fruit sweetened jam on top. Raspberry jam on the chocolate is awesome.

In Him--Tracy
 Topic: Yummy & easy cookies
Yummy & easy cookies [message #326382] Sun, 23 September 2007 10:45
Lisa T.  is currently offline Lisa T.
Messages: 5473
Registered: April 2005
Location: New Hampshire
Senior Member
Take a roll of slice & bake chocolate chip cookies and break it up into a mixing bowl. Melt a 3.5 oz bar of 70% cocoa dark chocolate and mix it with the cookie dough. Add a couple of handfuls of dried cranberries or cherries. Mix. Roll into golfball size balls. Roll in sugar and place on an ungreased cookie sheet. Flatten with a glass to about 2.5 inch diameter. Bake at 350 for 15 minutes. Let cool about 2-3 minutes before removing from the cookie sheet.

These would be a great base for ice cream sandwiches!

I imagine you could use your own homemade cookie dough for these if you felt energetic!

Lisa T.
 Topic: Awesome Vegetable Soup
Awesome Vegetable Soup [message #331895] Fri, 05 October 2007 19:40
Char in MO  is currently offline Char in MO
Messages: 813
Registered: April 2005
Location: Ozarks of MO.
Senior Member
I've been intimidiated by soups for years, but tonight I've gotten over that Smile I'd been fixing a lot of beef and chicken stuff but was getting tired of it. Dh said he needed more soups with veggies. We've been watching Good Eats for a little while and lo, and behold he was doing soup last night.
I wasn't too excited, but when I saw what went in it, I thought, hmmmm I can do this. Smile I went to foodnetwork's website, found the recipe and got cooking.Let me tell you, this soup is a keeper Smile I'd gone to the laundromat, and told the family to go ahead and eat while I was gone. When I got back dd(13.5) came to the car and said,"that soup was really good, mom!" Smile Of all the family, I thought she'd be the one to complain. Confused Shocked Laughing Everyone said it was great, even dh who had requested a soup. I'm pleased that I made something yummy and healthy. Are you drooling, waiting for the website and recipe??? Well here it is:

http://www.foodnetwork.com/ Type Garden Vegetable Soup in the search box and voila Very Happy I added a cup of macaroni and it was fine. I also didn't put as many tomatoes in it.

Love and prayers,
Char , ( recently widowed) mom to ds (26),dd (22), dd(19),dd (13)
 Topic: Coupons?
Coupons? [message #339807] Mon, 22 October 2007 10:16
flymom  is currently offline flymom
Messages: 52
Registered: November 2006
Location: Odessa, Florida
Does anyone have a great online source for coupons without having to go through all the surveys, etc.
 Topic: Tasty Veggie dish to serve with Herbed Pork Chops over apples & potatoes? NT
icon5.gif  Tasty Veggie dish to serve with Herbed Pork Chops over apples & potatoes? NT [message #349497] Mon, 12 November 2007 15:55
Diana P.  is currently offline Diana P.
Messages: 4039
Registered: April 2005
Location: New England
Senior Member
No Message Body

[Updated on: Mon, 12 November 2007 18:57]

Grace & Peace,

"Do your best, then rest"

 Topic: a dangerously YUMMY recipe!!
icon14.gif  a dangerously YUMMY recipe!! [message #352109] Mon, 19 November 2007 17:01
Eve  is currently offline Eve
Messages: 872
Registered: May 2005
Senior Member
This is dangerous, because it is so yummy I couldn't stay out of them very well! Embarassed Very Happy

I got this off of ALL RECIPES.com:

Butterscotch Cookie Bars

http://allrecipes.com/Recipe/Butterscotch-Cookie-Bars/Detail .aspx

 Topic: Made a Yummy Soup w/TDay Leftovers
Made a Yummy Soup w/TDay Leftovers [message #354538] Tue, 27 November 2007 11:36
Charity  is currently offline Charity
Messages: 3518
Registered: April 2005
Senior Member
It might be a little too late for this, but I made the yummiest soup with Thanksgiving Day leftovers. It's kind of a Baked Potato Soup Meets Corn Chowder thing...

Mix together in a stew pot...

Left over Mashed Potatoes (the bulk of the soup)
Real Bacon Bits
Corn (I cut it off leftover corn on the cob, about two cups worth)
Swiss Cheese (about two slices diced)
Diced Turkey (about two cups)
Sauteed Onion and Garlic
Sour Cream with Chives (almost a full carton)
Can of Mushroom Soup
Milk (to desired consistency, did ours like a very thick chowder)

This turned out really yummy. I served it with leftover garlic bread and dinner rolls. My Russian guests were just scarfing it down. They liked it even more than the T-Day dinner.


 Topic: Mex-Italian Almond Chicken
Mex-Italian Almond Chicken [message #354745] Tue, 27 November 2007 20:38
Diana P.  is currently offline Diana P.
Messages: 4039
Registered: April 2005
Location: New England
Senior Member
O.K. I totally made up that title, but here's what happened. Tonight I had thawed out some chicken breasts, was short on time, and had no idea what I would do with them, so this is what I came up with:

Take 6-8 chicken breasts, put them in a glass baking dish, and coat them well in Italian or Robust Italian dressing. Sprinkle the tops of the chicken generously with tarragon. On top of that, spread a can of green chilies, (mild or hot, whatever floats your boat). Bake them at whatever temp and time you usually do for chicken; I think mine was 375 for about 25-30 mins., or until done. Five minutes before you take them out, sprinkle them with either slivered almonds or crushed almond pieces and stick back in the oven for the remainder of the time. (I put whole almonds on my counter, covered them with a dish towel and pounded away with my meat tenderizer. Cool )

Oh boy, was it ever yummy. The combination of the dressing, the chilies and the tarragon made a delicious sauce on the bottom of the dish that I used to baste the chicken with.

This recipe is for all of you that were brave enough to try my Crazy Purple Meatloaf. Wink

Grace & Peace,

"Do your best, then rest"

 Topic: The best sweet dip for pretzels and graham crackers...
The best sweet dip for pretzels and graham crackers... [message #355384] Thu, 29 November 2007 16:33
Leigh  is currently offline Leigh
Messages: 4572
Registered: April 2005
Location: Tennessee
Senior Member
I was hungry for something sweet and salty.

I'm sure someone came up with this a long time ago, but I melted white candy coating in the microwave and mixed in an equal part of peanut butter. It was really good.

Not a healthy snack by any means, but it was fast, tasty, and since I only dipped two short fat pretzel twists, I guess it wasn't all that bad. I'll save the rest for dh to eat later on this evening.


"Those who would give up essential Liberty, to purchase temporary Safety, deserve neither Liberty nor Safety."

~~Benjamin Franklin

 Topic: freezing poppy seed bread and cookies.
freezing poppy seed bread and cookies. [message #359928] Thu, 13 December 2007 07:48
Messages: 321
Registered: October 2006
Senior Member
I am baking poppy seed bread and cranberry oatmeal cookies to take to my husband clients. Long story..short. He wants me to make them today hoping to bring them to them this afternoon. There is a possibility that it may be moved to Monday.

Questions, can I freeze them and will they taste fresh on Monday?
They HAVE to (of course) taste good...no pressure lol.

How do I wrap them to ensure they taste quality on Monday?

How long can they be in the freezer?

Should I forget it and cook it at the beginning of the week?
 Topic: potato soup
potato soup [message #361482] Tue, 18 December 2007 11:00
DeannaBanana  is currently offline DeannaBanana
Messages: 480
Registered: July 2005
Location: Southeastern U.S.
Senior Member
8 medium potatoes, cubed
1 medium onion, chopped
2 carrots, grated
1 stalk celery, chopped
8 cups water, broth (I boiled ham bone in water for an hour)
1 cup milk
2 Tbsp. butter
1/2 tsp. salt
dash pepper
2 Tbsp. fresh parsley (I used dried)
ham bits if using ham bone
1 cup shredded cheddar cheese

Cook potatoes, onion, carrot and celery in water in covered saucepan for 45 minutes. Stir in remaining ingredients, except cheese. Simmer for 15 minutes. Stir in cheese. Heat until cheese is melted, stirring constantly. Garnish with parsley.

I had never made potato soup before, but this was awesome!
 Topic: Paella
Paella [message #363419] Tue, 25 December 2007 13:22
Lisa T.  is currently offline Lisa T.
Messages: 5473
Registered: April 2005
Location: New Hampshire
Senior Member
This is the recipe I made for Christmas Eve dinner with my grown children & spouses. It was easy, and everyone loved it! It is adapted from a recipe by Jacques Pepin.

Paella (serves 6)

3 oz pancetta, cut in 1/4 inch pieces
8 oz chorizo, cut in 1 inch pieces
3 T olive oil
6 chicken pieces, skinned & bone in (I used 2 thighs and 2 breasts, cut in half crosswise)
1 medium onion, cut in 1/2 inch pieces
5 cloves garlic, minced
2 cups medium grain rice
1 tsp saffron, crushed
1 tsp mixed herbs--I used thyme, oregano, & marjoram
4 cups chicken stock
1 large tomato, cut in 1/2 inch pieces
1 red bell pepper, cut in 1/2 inch pieces
1 minced jalapeno pepper
1/2 tsp salt
1/2 tsp black pepper
18 mussels
18 large shrimp
1/2 cup frozen peas

Saute the pancetta and chorizo in the olive oil in a large frying pan. Add the chicken and brown for 10 minutes over medium heat. Add the onion and garlic and cook about 30 seconds.

Add rice and mix in well. Stir in saffron, herbs, stock, tomato, peppers, salt & pepper; mix well. Bring to a boil, cover, reduce heat, simmer 25 minutes.

Add mussels (just stick them in the rice, hinge down) & shrimp (on the top). Replace the cover, cook 8 minutes. Add peas, cook covered 5 more minutes.

Take off the lid and turn up the heat a bit to form a crust on the bottom. (They call this "la raspas" in Spanish, and it is dh's favorite part!)

The nice thing about this dish for us is that some people like everything, but ddil doesn't like seafood, and dd doesn't like chicken on the bone. It is easy to serve just the parts that people like.

The original recipe has dried mushrooms, squid, and asparagus in it and is garnished with chives & served with Tabasco sauce on the side. Other paella recipes may contain pork, rabbit, clams, cockles, lobster tail, scallops, artichoke hearts, green beans, etc. You can use what you like and what is available.

We served it with a salad made with butter lettuce, orange slices, grated carrot, celery, and mint, with an oil & lemon dressing, and with homemade sourdough bread. Yum! And flan for dessert.

Lisa T.
 Topic: pizza dough recipe?
pizza dough recipe? [message #367422] Sat, 05 January 2008 18:42
Messages: 321
Registered: October 2006
Senior Member
Does anyone have a pizza dough that is similar to the mellow mushroom pizza? I think it is a wheat crust. It's my favorite pizza in the world.
 Topic: chick pea burger
chick pea burger [message #370137] Mon, 14 January 2008 14:39
Penny_@35ThousandFeet  is currently offline Penny_@35ThousandFeet
Messages: 849
Registered: April 2005
Senior Member

1 pound Chick peas (soaked over night)
1 Medium Onion
1 Medium Potato, Peeled
4 Cloves Garlic
1 Teaspoon Coriander, Ground
1 Teaspoon Cumin, Ground
2 Teaspoons Salt (or to taste)
1/2Teaspoon Pepper
1/2Teaspoon Cayenne (or to taste)
1 Tablespoon Flour
Canola Oil for Frying
2 Teaspoons Baking Soda
Sesame Seed Sauce

Drain the chick peas. Quarter the onion and potato. Run all through the fine holes of a meat grinder along with the garlic two times. Add coriander, cumin, salt, pepper, cayenne and flour and mix well. Run this mixture through the grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat the oil for deep frying. While the oil is heating add the baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. Serve with Pita bread by cutting the loaves in half and filling the pockets with 2 or 3 patties. Add sliced radishes, chopped parsley, diced tomatoes, pickles and hot peppers. Drizzle Sesame Seed sauce over the contents.
 Topic: Even Easier Fruit Dip
Even Easier Fruit Dip [message #370588] Tue, 15 January 2008 23:11
Lynne of PA  is currently offline Lynne of PA
Messages: 62
Registered: April 2005
Location: Southwestern PA
1 container Cool Whip
1 container yogurt-flavor of your choice

Blend together and serve with any variety of fruit.



Lynne of PA
dw of Michael,
Mom to dd20 studying in Tokyo,Japan, ds17, dd16, & ds15
 Topic: And Another Fruit Dip!
icon14.gif  And Another Fruit Dip! [message #370620] Wed, 16 January 2008 06:30
Terri in NY  is currently offline Terri in NY
Messages: 5088
Registered: April 2005
Location: NY
Senior Member
1 (12 oz.) container whipped topping, thawed
1 sm. jar marshmallow cream
1 (8 oz.) package cream cheese
2 small containers strawberry yogurt

Mix ingredients together and refrigerate until ready to serve. Other yogurt flavors can be substituted in place of strawberry.

"Blessed is the woman who has a smile in her voice, a sparkle in her eyes, a song on her lips; a spring in her step, a warmth in her touch, a depth to her beauty, a purpose for her life, a joy in her faith, a hope in her breast and a love in her heart."
 Topic: since we're on a roll...
since we're on a roll... [message #371718] Sat, 19 January 2008 09:34
Bobbi  is currently offline Bobbi
Messages: 945
Registered: April 2005
Location: TX
Senior Member
Here's my favorite fruit dip...Hope this hasn't been posted already...I thought I checked all of them first.
Fruit Dip
1-8oz cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
1/4 tsp almond extract
3 Tablespoons milk
Blend until smooth

"You can tell the size of your God by looking at the size of your worry list."~unknown

“Don't cry because it's over. Smile because it happened.” Dr. Seuss
 Topic: Hey yall....
Hey yall.... [message #371897] Sat, 19 January 2008 18:20
Elsie - VA  is currently offline Elsie - VA
Messages: 569
Registered: May 2005
Location: Dothan AL
Senior Member
I thought you might need another fruit dip....I'm sorry I couldn't help it! But this one is really good!

1 cup peanut butter
1 32oz. container of plain yogurt
2 tsp vanilla
1/2 tsp cinnamon

This is killer with apples or as a dressing for mixed fruit salad.


From the rising of the sun unto the going down
of the same, the LORD's name is to be praised!
 Topic: A few recipes from the YOU On A Diet book.......yum
A few recipes from the YOU On A Diet book.......yum [message #374709] Tue, 29 January 2008 14:27
Messages: 1129
Registered: May 2005
Location: Idaho
Senior Member
I have started the YOU Diet and made these recipes. They were really yummy, simple and the whole family liked them.

Salmon or Halibut roasted with peppers, onions an potatoes

heat oven to 400

3 sweet potatoes or russets cut into wedges
1 large onion cut into wedges
1 red bell pepper cut into wedges

Toss cut up veggies with a little olive oil and pepper
put in a casserole dish and bake in oven for about 30 minutes

While the veggies cook, finely chop parsley, garlic, oregano and lemon zest, mix together and spread about 2 tbsp over 1 pound cut of fish, squeeze a little lemon over top

when the veggies are done, turn up oven to 450.
move veggies to side of dish and place fish in the center. Take a few onions and peppers and put on top of fish

roast for about 10 to 15 minutes until fish is done.

YUMMY and so healthy!

We had this next one for lunch

Bocca Spicy Chicken healthy burgers

Take a whole grain/wheat English muffin and toast it
spread with a little sodium and fructose free marinara sauce
add a Bocca spicy chicken patty, greens(we use baby spinach),tomato's(I used sweet cherry tomato's) and a slice of onion.

This was so simple but it tasted sooooooooo good!
 Topic: Don't forget about the CHFWeb Cookbook (info on Chats)
Don't forget about the CHFWeb Cookbook (info on Chats) [message #377594] Fri, 08 February 2008 13:48
Tamara Eaton
Messages: 4955
Registered: April 2005
Location: South
Senior Member
http://chfweb.net/index.php?t=msg&th=41281&start=0&a mp;S=0578b91be28cd7cfbc92f1ca9033709a

Busy homeschooling moms are sharing their favorite recipes! More info is also available on the Chats board, so don't miss it if you're interested in contributing recipes or purchasing the recipe book when it's finished.


"There is always enough time to do the will of God. Don't Waste Your Life!"
 Topic: iced latte
iced latte [message #386332] Mon, 10 March 2008 17:39
proverbs31  is currently offline proverbs31
Messages: 91
Registered: January 2008
Location: Maine
This is the BEST recipe I've found for coffee milk/latte. It's very addictive Smile

1/3 c. instant coffee
1/2 c. boiling water
1 can (14oz) sweetened condensed milk
2 c. cold water
4 c. milk (or for a mocha flavor use 4 c. chocolate milk)

mix coffee and boiling water until coffee is dissolved. Add sweetened condensed milk and water. mix together then add 4 c. milk. Chill for at least one hour (if you can wait that long)


Sarah G
 Topic: Is anyone Fasting for Lent?
Is anyone Fasting for Lent? [message #386576] Tue, 11 March 2008 14:32
3Peas  is currently offline 3Peas
Messages: 2
Registered: February 2008
Junior Member
Got any good recipe ideas?

 Topic: Flax Seed Monster Cookies
Flax Seed Monster Cookies [message #387229] Thu, 13 March 2008 22:28
MicheleB  is currently offline MicheleB
Messages: 4489
Registered: July 2006
Senior Member
I'll first list the original recipe, and under it I explain how I make them.

Monster Cookies
1/2 lb. butter
1 1/2 lbs. peanutbutter
1 lb. brown sugar
2 c. white sugar
1 1/2 tsp. vanilla
6 eggs
4 tsp. soda
9 cups oatmeal
1/2 lb. *each* chocolate chips and M&Ms

Mix in order (butter and sugars first). Drop by TBSP. and flatten slightly. I lightly spray sheet. Bake at 350 for 12 mins. (I also drop by TSP. instead to make smaller cookies)

So, my variation is somewhat hard to explain. I just played around with the recipe until I liked it. Currently, Instead of 1/2 lb. of butter (which is two sticks), I use only half a stick of butter. I grind the flax seed in my blender and use about 1/2 cup or so of that in place of the rest of the butter. I figure the peanutbutter already gives the recipe plenty of fat. I cut the sugar down by about 1/3 cup for each kind (white and brown). I omit the M&Ms and just use about two cups of choc. chips. I also use rolled oats instead of the quick cooking kind.

So I would blend the peanutbutter, butter and sugars together *first* since there isn't much butter to blend with the sugars the way I do it. Then I add the eggs and vanilla. Then the dry ingredients, including the flax seed, last. And lastly the choc. chips.

I think you might be able to cut the butter out completely in this recipe but I haven't tried it yet. I really think the peanutbutter and the flax seed would add enough fat. If anyone tries it that way, let me know! I might increase the flax seed to 3/4 c. but I'm not sure if I'd put more than that in. I think it could get a little overpowering in the taste. But again, I'm not sure. Sorry to be so vague. Smile Basically, I just kept experimenting.

Mine come out very moist and chewy. I actually think they're moister than some other monster cookies I've tasted before. At any rate, dh and the kids LOVE them so it works for us! Very Happy

 Topic: Foods & Freezer Times
Foods & Freezer Times [message #387258] Fri, 14 March 2008 00:39
Messages: 4118
Registered: April 2005
Senior Member
Assuming foods are properly wrapped for freezing, how long can food quality survive in the freezer? All - raw/cooked meats, fruits, veggies, breads...cheese?

Our budget is very tight, but I know we are approaching leaner times during the summer and beyond. We have very little to "reduce" in the way of spending until our debt is under control (our budget plan has us out of debt Jan/Feb next year if nothing unexpected crops up).

I'd like to take advantage of bulk buying and a few monster cooking sessions...I'd like to buy fresh produce and meats rather than the pre-frozen.

 Topic: Sugar free jello cookies
Sugar free jello cookies [message #393455] Wed, 02 April 2008 14:29
BarbaraMO  is currently offline BarbaraMO
Messages: 220
Registered: April 2005
Location: Missouri
Senior Member
I used a cookie recipe three years ago for a young man on the cross country team that was diabeitc(sp). I can not find it anywhere. It was made with jegar free jello and Splenda. I have a friend who is trying to change her diet and is interested in these cookies. I can not find the recipe. Can anyone help?
 Topic: The CHFWeb Cookbooks are here! Here is more info...
The CHFWeb Cookbooks are here! Here is more info... [message #403596] Wed, 30 April 2008 22:25
Tamara Eaton
Messages: 4955
Registered: April 2005
Location: South
Senior Member
Hi Everyone,

The CHFWeb cookbooks have arrived now and Dawn is shipping them out! Click on this link for more info! :

http://chfweb.net/index.php?t=msg&th=41281&start=0&a mp;S=eee77febd2226e3b56d96973f2eccd64


"There is always enough time to do the will of God. Don't Waste Your Life!"
 Topic: Michele's Lunch Recipe
Michele's Lunch Recipe [message #409738] Sat, 17 May 2008 12:17
Michele (Queen of Cheap)  is currently offline Michele (Queen of Cheap)
Messages: 5816
Registered: April 2005
Location: Georgia
Senior Member
Lentil, Split Pea, and Rice Soup.

This is enough for one large serving Smile

1 1/2 cups vegetable broth (you can use chicken)
1 Tbsp olive oil
1/8 cup dry lentils
1/8 cup dry split peas
1/4 cup instant brown rice (or barley, quick cook)
1/4 cup finely chopped onions
1/4 cup thinly sliced baby carrots
1/4 cup finely chopped celery
1-2 cloves of garlic, minced
freshly ground black pepper
a dash of cayenne pepper
a pinch of dried savory
some dried or fresh parsley
A dash of Mrs, Dash! (original flavor)
a handful of baby spinach that has been cut into thin strips.

Saute the onions, garlic, carrots, celery in the olive oil for a minute or two to soften in a small saucepan.. Add the remaining ingredient EXCEPT the spinach. Bring to a boil and then turn the heat down to a simmer. Simmer 30 minutes, covered. Add the spinach and stir. Hold on the heat just long enough for the spinach to wilt good. Eat Smile

[Updated on: Sat, 17 May 2008 12:24]

Michele, The Organic Queen of Cheap!
(aka Shelly the Swamp Frog)

Happily posting on CHF since 1995

 Topic: appetizer recipes--stuffed mushrooms and Thai Chicken Spread
appetizer recipes--stuffed mushrooms and Thai Chicken Spread [message #413741] Wed, 28 May 2008 16:36
lunchlady  is currently offline lunchlady
Messages: 897
Registered: April 2005
Location: tennessee
Senior Member
Stuffed Mushrooms

1 large package fresh mushrooms
1- 8 oz. Pilly Cream cheese (use 3/4 of it)
1 lb. Bob Evans mild sausage (this is a breakfast sausage in a 1 lb. roll, can use Jimmy Dean and other kinds)
1 bunch scallions (I use green onions)
1/4 tsp. lemon juice

Clean the mushrooms. Removing stems and scooping out until smooth. Lay out to dry. Fry sausage. Drain grease. Add chopped scallions and 3/4 cream cheese and lemon juice. Fill mushrooms heaping and put on cookie sheet. Bake at 350* for 20-30 minutes.


1/4 cup cubed cooked chicken
1/2 cup shredded carrots
1/2 cup chopped peanuts
3 tablespoons sliced green onions
1 tablesppon chopped fresh parsley
1 clove garlic, minced
2 tablespoons soy sauce
1/4 teaspoon ginger

Sweet and Sour Sauce:
1/4 cup packed brown sugar
2 teaspoons cornstarch
1 cup water
1/4 cup catsup
2 tablespoons vinegar
1 tablespoon worchestershire sauce
3 drops hot pepper sauce

8 oz. package cream cheese, softened
1 tablespoon milk

In small bowl, combine all topping ingredients; mix well. Cover; refrigerate several hours or overnight to blend flavors. In small sauce pan, combine brown sugar and cornstarch; mix well. Gradually stir in remaining sauce ingredients; coook over medium heat about five minutes or until mixture thickens, stirring frequently. Cool. In small bowl, combine cream cheese and milk; beat until smooth and fluffy. Spread cream cheese mixture over bottom of 10 inch round serving dish. Spoon topping evenly over cream cheese. Drizzle 1/4 to 1/2 cup sauce over the top. Serve with crackers.

*sweet and sour sauce recipe can also be used to marinate chicken for the grill.

[Updated on: Wed, 28 May 2008 21:19]

 Topic: Knock Your Socks Off Key Lime Pie - In Search Of...
Knock Your Socks Off Key Lime Pie - In Search Of... [message #423608] Fri, 27 June 2008 13:32
Charity  is currently offline Charity
Messages: 3518
Registered: April 2005
Senior Member
I made a Key Lime Pie while Mom and Dad were visiting. It was good, but not really spectacular. Does anyone have a favorite?

 Topic: Yellow Squash relish
Yellow Squash relish [message #427803] Wed, 09 July 2008 08:17
Cammie  is currently offline Cammie
Messages: 1861
Registered: April 2005
Location: Tennessee
Senior Member

8 c. yellow squash, grated
2 c. onions, chopped
2 red bell peppers
2 green bell peppers
3 c. sugar
1/4 cup salt
2 c. white vinegar
2 T. mustard seed
2 T. celery seed

Prepare vegetables and salt. Let stand 1 hour and drain. In a large pot, combine sugar, vinegar, and spices and bring to a boil. Add vegetables, bring to a boil and boil 5 minutes. Pour into hot sterilized jars and seal.

I then put mine in a water bath caner for 5 minutes to be sure they were sealed.

 Topic: Zucchini Pickles
Zucchini Pickles [message #427806] Wed, 09 July 2008 08:20
Cammie  is currently offline Cammie
Messages: 1861
Registered: April 2005
Location: Tennessee
Senior Member

1 quart Heinz distilled white vinegar
2 cups granulated sugar
1/4 cup salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon dry mustard
5 lb. (5-6 inch) zucchini, unpeeled, cut into 1/4-inch slices
1 qt. thinly sliced onions (4-5 medium)

Combine first 6 ingredients in saucepan; bring to a boil. Pour over zucchini and onions; let stand 1 hour, stirring occasionally.

In saucepan, bring mixture to a boil, then simmer 3 minutes.

Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once.

Process 5 minutes in boiling-water bath.

Makes 6-7 pints.

 Topic: Greek Pilaf with Spinach and Feta...for Cammie
Greek Pilaf with Spinach and Feta...for Cammie [message #445593] Tue, 26 August 2008 19:43
blessedwithboys  is currently offline blessedwithboys
Messages: 1119
Registered: April 2005
Location: Western Pa.
Senior Member
Greek Lemon Pilaf Recipe #36346

2 tablespoons butter or margarine
1/2 cup chopped onion
1 cup long grain rice
2 cups chicken broth
1/4 cup lemon juice
2 cups fresh spinach, chopped

In a heavy saucepan, saute onion in butter until tender.
Add rice and cook, stirring, for 2 minutes.
Add chicken broth and lemon juice and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
Fluff pilaf up with fork and stir in chopped spinach. Serve Feta on the side.

***I sauteed the onion and then put all but the spinach and Feta in my rice cooker. Once it was cooked, I tossed in the spinach and let it sit to wilt and served Feta on top. It was very lemony. Oh, and I used brown rice.

~It is well with my soul...
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