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Forum: Recipes
THIS IS WONDERFUL!!! [message #183847] Mon, 13 November 2006 14:51
TXmomof2  is currently offline TXmomof2
Messages: 65
Registered: June 2006
Location: south
Indian Succotash

1 ham hock, about 1/2-pound
2 quarts water
1/2 teaspoon of salt, pepper, garlic powder mixed
1/4 teaspoon seasoned salt
1 (16-ounce) package frozen green butter beans or use fresh, if desired
2 tablespoons butter, plus 4 tablespoons
1/2 teaspoon hot sauce, or 1 small hot pepper
6 slices bacon, cut into 1-inch pieces
1 (16-ounce) package frozen shoe-peg corn (use fresh if you can get it)
2 cups sliced okra
1/3 cup chopped fresh parsley leaves
1 teaspoon chicken base
4 fresh tomatoes, cut into chunks

Put ham hock in a stockpot and add the water. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours. Add House Seasoning and seasoned salt to water as hock simmers. Add more water as needed (up to 2 more cups as the meat cooks). Add the butter beans, 2 tablespoons butter, and hot sauce and return the liquid to a boil. Reduce the heat, cover, and cook over low heat for 20 minutes, or until the beans are done. Remove butter beans and reserve liquid. In a skillet, saute bacon until crisp. Add corn, okra, and a small amount of liquid from the butter beans and simmer for about 10 minutes. Add parsley and chicken base; cover and simmer for about 20 minutes, stirring occasionally. Add fresh tomatoes and remaining 4 tablespoons butter at the last minute. Simmer until tomatoes are heated through.
 Topic: My kids went bananas for this...
My kids went bananas for this... [message #186124] Sat, 18 November 2006 19:35
Diana P.  is currently offline Diana P.
Messages: 4035
Registered: April 2005
Location: New England
Senior Member
O.K. we had one crazy day this week where I really had to whip up something QUICK and PAINLESS. I am, for 99.99% of the time, a "cook from scratch" kind of person. Then when we get hit with a day like we had this week, I need to have a few tricks up my sleeve.

Anyhoo...this is what I threw together that was soooo easy and my kids had seconds and thirds:

2 or 3 pkgs. chicken flavored ramen noodles
2 pkgs. any kind frozen veggies ( I used a broccoli, carrot, cauliflower blend)
chicken stock or chicken bouillion granules
3 cloves minced garlic
4 cups water

Saute garlic in 3 tbsp. olive or canola oil until lightly golden. (Season with salt, pepper, Mrs. Dash, whatever you like) Meanwhile cook ramen noodles according to directions, however, DO NOT use the chicken flavoring packet that comes with it; (who knows what's in there!!) instead, use your own chicken stock, or sodium free chicken bouillion granules. Two pkgs. of ramen noodles will take approx. 4 cups water. Steam your veggies until crisp-tender. Add veggies to skillet and cook in the garlic oil for about 1 minute. When noodles are done, drain, but reserve about 1/4 cup of the broth and add to skillet. Add noodles to veggie skillet and toss. Cook for about another 5-7 minutes OR when most of the liquid is absorbed, and serve, topped with parmesan cheese.

Grace & Peace,

"Do your best, then rest"

 Topic: Lamb Stew (photo)
Lamb Stew (photo) [message #187469] Wed, 22 November 2006 12:37
Messages: 1716
Registered: April 2005
Location: MN
Senior Member
I make this the same way I make beef stew. For those who have not tried lamb, it's milder than beef. We really like it, but it's pretty expensive so I only buy it when it's on sale.

You can add lots more veggies; I only use the ones my kids will eat.

2-3 lb. leg of lamb or roast
carrots, cut up
potatoes, cut up
water to cover
onion powder
salt/pepper to taste

Put all ingredients into crock pot and cook on low for 8 hours. Pull out Lamb and shred meat and discard bone; return meat to crockpot. I serve it over rice.

 Topic: Peanut Butter Kiss Cookies (photo)
Peanut Butter Kiss Cookies (photo) [message #187473] Wed, 22 November 2006 12:41
Messages: 1716
Registered: April 2005
Location: MN
Senior Member
I made these little delights for my sons' class at church tonight. They are so easy and the kids love them

1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla extract
milk chocolate kisses

Cream peanut butter and sugar; add egg and vanilla; beat until blended.

Refrigerate for 15 minutes. Roll into 1" balls. Place 2" apart on baking sheets. Bake at 350 for 12-15 minutes; until tops are slightly cracked. Immediately press one chocolate kiss into the center of each cookie.

 Topic: Citrus Chicken
Citrus Chicken [message #189723] Tue, 28 November 2006 14:46
laurie r  is currently offline laurie r
Messages: 2065
Registered: April 2005
Location: Southern NJ
Senior Member
Citrus Chicken

2/3 c. soy sauce
? cup orange juice
2 tablespoons lime juice (lemon juice works too)
2 tablespoons oil
2 cloves garlice, pressed
4 boneless chicken breasts

Combine marinade ingredients and marinate chicken. Zip-lock bags work great for mainating. Pour the marinade over chicken in a bag. Press out all air and seal bag securely. Turn bag several times to coat chicken. Marinate at least 20 minutes. If you marinate chicken longer (like overnight) it may turn white. This is from the acids in the juices.

After marinating, remove chicken from bag and sauté in a large pan, broil in the oven or grill it. If you sauté it, you can thicken the pan juices for a light sauce. Thicken by adding about ? c. orange juice to drippings. Stir till it boils to deglaze pan. Then add about ? c. cold water mixed with 1 teaspoon cornstarch. Add to pan juices and then stir until sauce is clear and thickened. If it is too thick add a little more water.

 Topic: Easy Chocolate Chip Bar Cookies....
Easy Chocolate Chip Bar Cookies.... [message #195461] Mon, 11 December 2006 21:44
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7949
Registered: April 2005
Location: Trujillo, Peru
Senior Member
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt

sift together

1 cup butter softened
3/4 c brown sugar
3/4 c granulated sugar

cream together,


2 eggs
3/4 tsp vanilla
3/4 tsp maple flavoring

mix well; then add flour mixture.

Add two cups (12 oz) chocolate chips

Spread in 13 x 9 pan and bake at 375 for approximately 20 minutes (just until the top is set) Allow to cool and cut into squares.

****just a funny note, these were born when I ran out of vanilla and subbed maple and was short on time, so they were not completely cooked when I had to leave for a church get together. Very Happy

In Him--Tracy
 Topic: Corn and Green Chili Chowder
Corn and Green Chili Chowder [message #197521] Mon, 18 December 2006 11:38
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
You know............if you can't find chilies in the can you could call the company and ask them to mail you a case!!! Very Happy We've done this with certain things in the past.

1 medium onion, chopped (1/2 cup)

2 TBS. butter

2 TBS. flour

2 cups water (I prefer HM stock)

1 large potato, peeled and diced (1 cup)

1 10-ounce pkg. frozen whole kernel corn

1 4-ounce can chopped green chili peppers

1 TBS. instant vegetable or chicken bullion granules (omit if using stock)

1/4 tsp. coarse gorund pepper

2 cups milk

2 TBS. snipped cilantro or parsley (I prefer cilantro)

cilantro or parsley sprigs, optional

sliced fresh chili peppers, optional

In a large saucepan cook onion in butter until tender but not brown. Stir in flour. Add water, potato, frozen corn, chili peppers, bullion granules, and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Stir in the milk and 2 TBS. cilantro or parsley; heat thorugh.

Garnish indivisual bowls with cilantro or parsley sprigs and sliced fresh chili peppers. Makes 4 servings.


Your Sista-Chick in Christ and Friend

 Topic: Couscous Tacos
Couscous Tacos [message #197525] Mon, 18 December 2006 11:46
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
1 14-ounce can Mexican style stewed tomatoes

1 cup water

1/4 cup chopped onion

5 tsp. taco seasoning (1/2 a pkg if you buy those)

2/3 cup couscous

8 ounces firm or extra firm tofu, drained and finely chopped

10 taco shells, warmed

1 1/2 cups shredded lettuce

2/3 cup shredded cheddar cheese (3 ounces)


In a medium saucepan, combine UNDRAINED stewed tomatoes, water, onion, and taco seasoning. Bring to a boil. Stir in couscous and tofu. Cover; remove from heat. Let stand for 5 minutes.

Spoon couscous mixture into taco shells. Top with lettuce and cheese. Serve with salsa. makes 5 servings.

Your Sista-Chick in Christ and Friend

 Topic: Two Bean Tamale Pie
Two Bean Tamale Pie [message #197534] Mon, 18 December 2006 12:00
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
1 medium green bell pepper, chopped (3/4 cup)

1 small onion, chopped (1/3 cup)

2 cloves garlic, minced

1 TBS. olive oil

1 15-ounce can kidney beans, rinsed, drained and slighly mashed

1 15-ounce can pinto beans, rinsed, drained and slighly mashed

1 6-ounce can (2/3 cup) vegetable juice coctail

1/4 cup snipped cilantro or parsley

1 tsp. chili powder

1 tsp. ground cumin

1/2 cup yellow cornmeal

1/2 cup ww flour

1 tsp. baking soda

1/4 tsp. salt

1 large egg

1/2 cup buttermilk

1 4-ounce can chopped green chili peppers

2 TBS. olive oil

1/2 cup shredded cheddar cheese (2 ounces)

Grease 2 quart baking dish; set aside. In a skillet cook green bell pepper, onion, and garlic in 1 TBS olive oil until tender but not brown. Stir in kedney bean, pinto beans, veg. juice coctail, cilantro or parsley, chil powder, and cumin. Heat through. Sppon mixture into prepared baking dish.

In bowl stir together the conrmeal, flour, baking soda, and salt. COmbine egg, buttermilk, green chili peppers, and 2 TBS olive oil. Add to conrmeal mixture, stirring just until combined. Fold in the cheese. Spread cornmeal mixture evenly over the top of the bean mixture. Bake, uncovered, in a 400 degree oven about 20 minutes or until golden brown. Makes 6 servings.


Your Sista-Chick in Christ and Friend

 Topic: Vegetable Lasagna
Vegetable Lasagna [message #197743] Mon, 18 December 2006 19:53
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
8 ounces noodles (9 lasagna noodles)

1/2 cup (1/2 ounce) dried porcini or shitake mushrooms (OR 1 cup chopped fresh mushrooms)

1 cup boiling water

1 large onion, chopped (1 cup)

1 large green bell pepper, chopped (1 cup)

2 medium carrots, chopped (1 cup)

4 cloves garlic, minced

2 TBS. butter

4 cups chopped broccoli (flowerets and stems)

1 15-ounce ricotta cheese

1 cuup shredded mozzerella cheese (4 ounces)

2 large eggs

1/4 cup snipped parsley

1/2 tsp. dried thyme, crushed

1/2 tsp. dried marjoram, crushed

1/4 tsp. pepper

1 jar (30 1/2 ounces) spaghetti sauce (I use HM)

1/4 cup grated Parmesan or Romano cheese (I prefer a blend)

COok lasagna noodles accroding to pkg. Drain. Meanwhile, in a bowl combine dried mushrooms and boiling water. Let stand for 20 minutes. Drain and squeeze mushrooms, reserving liquid. Remove and discard mushroom stems. Coarsely chop mushrooms. Set aside.

In large skillet cook onion, green bell pepper, carrots, and garlic in butter until tender but not brown. Add broccoli and 1/2 cup reserved mushroom liquid. Bring to a boil; reduce heat. Cover and simmer about 5 minutes or until broccoli is just tender-crisp. Stir in mushrooms.

In bowl stir together ricotta cheese, mozzerella cheese, 1/2 cup parm/romano cheese, eggs, parsley, thyme, marjoram, and pepper.

In 3 quart bakind dish evenly spread 1/2 cup of the sauce. Arrange 3 lasagna noodles over sauce. Layer with half the cheese mixture, half the vegetable mixture, and 1 cup of sauce. Repeat layers, ending with noodles. Sppon remaining sauce over the top. Sprinkle with 1/4 cup parm/romano cheese.

COver and bake in a 375 degree oven for 20 minutes. Uncover and bake about 10 minutes more until heated through. Makes 8 servings.


Your Sista-Chick in Christ and Friend

 Topic: Awesome easy Toffee
Awesome easy Toffee [message #197744] Mon, 18 December 2006 19:54
mayday  is currently offline mayday
Messages: 6
Registered: January 2006
Location: South
Junior Member

Club Crackers
12oz Semi Sweet Chocolate chips..(2/3 of a bag)
1 cup brown sugar
1 cup butter
3/4 cup chopped mixed nuts


line 15' jelly roll cookie sheet w/ foil then line with club crackers- heat brown sugar and butter- let boil- stirring real well. pour over crackers
put in 350 deg oven for 10 minutes
take out of oven
pour chocolate chips over hot mixture and spread with back of big spoon till melted
sprinkle with nuts and press in
let cool a little and then put in fridge
break into pieces

"Lord, help me to keep my eyes open, my mouth shut and my heart ready to do your will."
 Topic: Cheese and Basil Polenta with Tomato-Basil Sauce
Cheese and Basil Polenta with Tomato-Basil Sauce [message #197747] Mon, 18 December 2006 20:11
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
2 cups shredded fontina or mozzerella cheese (8 ounces)

1/2 cup grated parmesan or romano cheese (I prefer a blend)

2 Tbs. snipped fresh basil

3 cups water

1 cup yellow cornmeal

1 cup cold water

1 tsp. salt

1 Tbs. butter, melted

Tomato basil sauce (recipe below)
fresh basil sprigs, optional
grated parm/romano cheese, optional

In bowl mix fontina or mozzerella cheese, 1/2 cup grated parm/romano cheese, and basil. Set aside.

In saucepan bring 3 cups water to boil. In mixing bowl stir together cornmeal, 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until the mixture returns to a boil. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Immediately transfer 1/3 of the hot mixture to a greased 2 quart square baking dish. Sprinkle with 1/2 the cheese mixture.Repeat layers, ending with the polenta mixture. Cool for one hour. Cover with foil and chill several hours or overnight until firm.

To serve, uncover polenta and bake 35o degrees about 40 minutes or until lightly browned and heated through. Brush the surface with melted butter. Let stand for 10 minutes before cutting. Serve with tomato-basil sauce. If desired, garnish with additional basil and sprinkle with parm/romano cheese. Makes 6 servings.

Tomato-Basil sauce:

In saucepan cook 3/4 cup chopped onion and 2 cloves garlic, minced in 2 TBS. hot butter until tender but not brown. Carefully stir in two 14 1/2 ounce cans whole Italian style tomatoes, undrained and cut up; half of a 6 ounce can (1/3 cup) tomato paste, 1/2 tsp. raw sugar, 1/4 tsp. salt, and 1/8 tsp. pepper. bring to boil; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency. Stir in 1/4 cup snipped fresh basil. Cook 5 minutes more. Makes about 3 1/3 cups.

YUM!!!!!! I LOVE this dish!!

Your Sista-Chick in Christ and Friend

 Topic: Nut, cheese and grain loaf
Nut, cheese and grain loaf [message #198318] Wed, 20 December 2006 14:03
Irene V  is currently offline Irene V
Messages: 435
Registered: April 2005
Location: Beautiful B.C.
Senior Member
I've just been given this recipe to prepare and bring for the family Christmas Eve dinner. I'm vegetarian, so I guess my sil thought I should cook a veggie dish!! So I haven't tried it yet, but it looks good to me!

Nut cheese and grain loaf

2 cups uncooked red river cereal
1 cup boiling water
1 cup milk (or soy milk or stock or coconut milk)
1 onion, chopped
1 cup diced old cheddar cheese
1 cup coarsely chopped walnuts
2-3 Tbsp Worcestershire sauce
1 tsp sage or savoury
1 egg
1/4 cup sesame seeds ( not flax)

Add boiling water to the cereal. Stir. Add milk to the cereal and let stand. Chop onion. Combine remaining ingredients. Add to cereal. Stir well. Grease round dish (i.e. for soufflé) with butter, then sprinkle sesame seeds around the bottom and on the sides so they stick. Firmly press cereal mixture into loaf pan. Bake at 350 for 1 hour.

Can be served with:

Tahini / Miso Sauce:
1 Tbsp oil
1/4 cup tamari
1/4 cup unbleached flour
1/4 cup tahini
2 tsp dried basil
1 tsp ground rosemary
2 tsp dried marjoram
1 tsp ground sage
1/2 tsp black pepper
2-3 cups spring water or stock
1 scant Tbsp miso
Stock if necessary

Over med heat whisk the oil, tamari, flour and tahini to form a smooth paste. Whisk in herbs and simmer for 5 minutes, stirring often.

Whisk in water to form a thin gravy and simmer for 10 minutes.

[Updated on: Wed, 20 December 2006 14:05]

Irene V
 Topic: Flaky Butter Pie Crust recipe
Flaky Butter Pie Crust recipe [message #199539] Sat, 23 December 2006 16:54
AnnMarie  is currently offline AnnMarie
Messages: 60
Registered: April 2005
Location: Alaska
A while ago there was a post about pie crusts. Well I finally found my favorite recipe and thought I'd share. It uses a food processor - not only helping is speed, but less handling keeps butter cold/frozen and thus crust is flakier.

Flaky Butter Pie Crust

A quote on my recipe : "The key to flaky curst is cold-cold butter and ice water, which keeps the butter separate from the flour. When the crust bakes, the butter melts and the steam released causes air pockets, which gives the crust its flaky texture. If the butter ever begins to melt, put in fridge for 30 minutes or so to harden butter"

1 C + 2T Flour
1/4 t salt
1/8 t baking powder
1 stick frozen (or cold) butter - cut up into 8+ pieces
3-4 T ice water

Mix dry ingred in processor, add butter chunks and pulse until just mixed - looking like sand. It's okay and good to see small chunks of butter.

Sprinkle 3-4 T of cold water into mixture and pulse only until mixture begins to mix. Remove mixture and form into a ball. Chill 1/2 hour at least. (I use this time to start next batch, as my processor is small and can only do 1 crust at a time).

Roll out w/ rolling pin on floured surface. Cook according to directions.

Makes on crust.
 Topic: Maple Cream Coffee Treat
Maple Cream Coffee Treat [message #199687] Sun, 24 December 2006 02:11
MariBeth, ID  is currently offline MariBeth, ID
Messages: 70
Registered: May 2005
Location: Idaho
I haven't made these in such a long time, but I think I am going to make them sometime soon. If I remember correctly, it was hard to know how much filling to use or it made too much filling and they kinda over flowed. I'm sorry I can't remember any better.

Maple Cream Coffee Treat

1 cup firmly packed brown sugar
1/3 cup maple-flavored syrup
1/4 cup butter or margarine, melted
1/2 cup chopped pecans ( my kids don’t like nuts)
1-8 ounce package cream cheese softened
1/4 cup sifted powdered sugar
2 Tablespoons butter or margarine, softened
1/2 cup flaked coconut (optional) I have never put this in
2 -10 ounce cans refrigerated flaky biscuits

Combine first 4 ingredients in a bowl. Stirring well. Spread mixture in an ungreased 13 x 9 x 2 inch pan

Combine cream cheese, powdered sugar, and 2 Tablespoons butter in a small mixing bowl. Beat at medium speed of an electric mixer until blended. Stir in coconut, if desired.

Separate biscuit dough into 20 pieces. Roll each biscuit on a lightly floured surface to a 4 –inch circle. Spread about 1 Tablespoon cream cheese mixture evenly on biscuit, and roll up jellyroll fashion. Place in prepared pan, seam side down, in two rows. Bake at 350 degrees on lowest rack in oven for 20 to 25 minutes or until golden brown. Cool in pan 3 minutes. Turn biscuits out onto a serving platter. Yield: 20 pastries

Mari Beth in Alabama now Idaho
Wife to Monty, Mom to Kendall 17,Abby 14,Mattie Grace 9, Amelia Love 6 yr
 Topic: A new way to work with sugar cookie dough!
A new way to work with sugar cookie dough! [message #199971] Mon, 25 December 2006 13:42
Chris, GA  is currently offline Chris, GA
Messages: 3217
Registered: April 2005
Senior Member
As I was searching the web for a good sugar cookie recipe, I read this tip, have tried it, and will never go back to the old way!

As soon as you mix up your cookie dough, divide it up (I did 3 batches, but 4 would've been better) and make it into discs.

Wipe the counter down with a wet sponge and lay out a piece of wax paper. Put cookie dough disc in the center and cover with more wax paper. Roll it out. Repeat until all of the dough is rolled out (leave it all between the sheets of wax paper). Then stack up the sheets of dough and put them on a cookie sheet to go in the frig overnight.

When you are ready to bake. Pull out the dough, pull off the top layer of wax paper and lightly flour the dough. Put wax paper back on and flip it over. Pull off wax paper on the flip side, and make your cut outs.

I know it sounds complicated, but it worked like a charm for me. No flour all over the place, nothing stuck to the surface. It was really easy to roll out the warm dough too.


Chris, GA
 Topic: Deutsch Ham Chowder, Yum!
Deutsch Ham Chowder, Yum! [message #203131] Tue, 02 January 2007 16:05
Lu-Anne  is currently offline Lu-Anne
Messages: 622
Registered: April 2005
Location: NY
Senior Member
This is great for leftover baked ham. We love it. I finally found the recipe right before Christmas after looking for it for months. Very Happy

Deutsch Ham Chowder
5 qt stockpot
6 generous servings

2 Tbs. Extra Virgin Olive oil
4 yellow onions, finely chopped
2 Tbs. brown sugar
2 Tbs. Cider vinegar
3 cups cubed baked ham (1/4-inch cubes)
6 cups finely chopped cabbage (about 12 oz.)
4 medium russet potatoes, peeled and cut into 1/4-inch cubes
2 Qts. Homemade chicken stock or canned broth, heated until hot
salt & pepper, to taste
3 Tbs unsalted butter
3 Tbs all purpose flour
1/2 tsp chopped caraway seeds
*Optional 1 lb frozen corn

1.Warm the oil in the stockpot over medium-high heat. Add the onions and cook, stirring constantly, until tender, 2-3 minutes. Remove the pot from the heat. Stir in the sugar and vinegar. Let stand for 5 minutes to marinate the onions.

2.Stir the ham, cabbage, and potatoes into the onion mixture. Add the hot stock, cover and simmer until the potatoes are tender, about 30 minutes. *optional corn added here.

3.Taste the soup and add salt & pepper, if needed. Knead together butter, flour and caraway seeds. Drop butter mixture into the soup, bit by bit, stirring constantly. Continue to cook, stirring, until the soup thickens. Serve.

 Topic: Whole Wheat and Honey Scones
Whole Wheat and Honey Scones [message #205991] Mon, 08 January 2007 11:23
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
Whole Wheat and Honey Scones

1 cup all purpose flour
1 cup ww flour
(I use two cups whole wheat and no all purpose flour)
1/2 tsp. salt
1 Tbs. plus one tsp. baking powder
1 Tbs. sugar (I use raw sugar)
1/4 cup cold butter
3/4 cup lowfat buttermilk
1/4 cup honey
2 tsp. vanilla extract
1-2 Tbs. honey, to brush over warm scones (YUM!)

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper (or aluminum foil if you use this)

In large bowl combine flour, salt, baking powder, and sugar. Add butter and completely distribute by rubbing mixture togethr with your fingers. (I cheat and use either my Kitchen Aide or my food processor) Mixture will be coarse.

In another bowl combine all remaining ingredients except honey, and whisk together until smooth. Pour into dry ingredients and mix with a fork to form a soft dough. Do NOT overwork this dough!

Turn dough out onto a lightly floured surface and knead just enough to form a ball. Roll or pat dough into a 9 inch circle. Cut circle into 10 even wedges, using a sharp knife.

Place scones on prepared cookie sheet, atleast one inch apart, and bake for 20-25 minutes or until scones are light golden brown.

Trasnfer to rack, brush with remaining honey. Cool. Store in airtight container.

Your Sista-Chick in Christ and Friend

 Topic: Lemon Lime Scones
Lemon Lime Scones [message #206007] Mon, 08 January 2007 11:40
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
2 cups flour (I use ww)
1/2 tsp. salt
1 Tbs. plus 1 tsp. baking powder
1/4 cup sugar (I use raw)
1/4 cup cold butter
3/4 cup lowfat buttermilk
1/4 cup lowfat ricotta cheese
1 Tbs. fresh lemon juice
1 Tbs. fresh lime juice
1 Tbs. grated lemon peel
1 Tbs. grated lime peel
1 egg white, beaten until frothy
3 tbs. sugar

Preheat oven 400 degrees. Line cookie sheet with parchment paper or foil.

In large bowl combine flour, salt, baking powder, and 1/4 cup sugar. Add cold butter abd distribute evenly by rubbing mixture together with your fingers. Mixture will be coarse.

I another bowl combine buttermilk, ricotta, citrus juices, and citrus peel and whisk together until smooth. POour into dry ingredients and mix with a fork to form a soft dough. Do NOT overmix!

Place dough on lightly floured surface and knead just enough to form a ball. Roll or pat dough into a 9 inch circle. Brush with egg white and sprinkle with remaining sugar. Cut into 10 even wedges.

PLace scones on prepared cookie sheet at least 1 inch apart and bake for 20-25 minutes or until lighly golden brown.

Cool on rack. Store in air tight container.

Your Sista-Chick in Christ and Friend

 Topic: drying apples??
drying apples?? [message #208831] Sat, 13 January 2007 21:34
Kelly E  is currently offline Kelly E
Messages: 1575
Registered: April 2005
Location: Maine
Senior Member
Has anybody ever successfully dried/dehydrated apples without a dehydrator? I have some apples that are really past the nice crisp good eating stage but I would like to make either the dried apples that are sort of chewy or the crispy ones like the Nature Valley Fruit Crisps which are like chips. Could I do this in the oven? I could always make a crisp or a pie but I really like the dried apples and would like to try them myself.

in His Grace, Kelly E
 Topic: Four Bean Meatless Chili
Four Bean Meatless Chili [message #216403] Tue, 30 January 2007 11:08
Sue K  is currently offline Sue K
Messages: 23
Registered: October 2005
Location: Ohio
Junior Member
Four Bean Meatless Chili

1 cup medium or small bulgur
3 cups boiling water
2 tablespoons olive oil
4 cloves garlic, minced
3 medium onions, chopped
2 teaspoons chili powder
1 teaspoon jalapeno pepper, chopped
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon paprika
2 teaspoons tomato paste
2 16-ounce cans chopped tomatoes
4 15-ounce cans beans (use different kinds such as Cannellini, Great Northern, black beans, red kidney beans, pinto beans, navy beans or lima beans) rinsed and drained.
1 1/2 cups vegetable or chicken broth
1 tablespoon cider vinegar
1 teaspoon salt
Chopped cilantro leaves for garnish

Rinse bulgur with cold water, drain and put in a bowl. Add the boiling water, and let it soak for 30 minutes. Drain and squeeze to remove excess moisture. Set aside. In a large pot, heat the olive oil and saute the garlic and onions together over medium heat until translucent, about 3-5 minutes. Add the chili powder, jalapeno pepper, ground cumin, red pepper flakes, paprika and tomato paste; cook for a few minutes until tomato paste begins to darken. Add the chopped tomatoes, beans and broth. Cover and let simmer for 10-15 minutes. Stir in the vinegar, salt and bulgur. Garnish with chopped cilantro.
 Topic: Dolmas (Greek stuffed grape leaves...a favorite!!)
Dolmas (Greek stuffed grape leaves...a favorite!!) [message #221672] Fri, 09 February 2007 11:31
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
This is a traditional recipe called dolmas or dolmathakia me rizi

1 c. olive oil
1 lb. chopped onions
1 c. UNcooked rice
1/2 c. black currants (optional and I don't use)
2 Tbs. mint or dill (yum....mint)
1 c. hot water
2 Tbs. pine nuts (optinal and I LOVE them)
1 Tbs. sea salt
1.4 tsp. pepper
50-60 grapevine leaves or 1 15-ounce can/jar
1 lemon

heat 1/2 c. olive oil in a pan and saute' onions until soft. Add rice and cook, covered, for about 5 minutes. Add all remaining ingredients EXCEPT grapevione leaves, lemon and 1/2 c. olive oil. Simmer for 5 minutes. Cool. Rinse grape leaves in cold water. If fresh, drop them in boiling water and boil 3 minutes. STrain and winse in cold water.

In the center of each leaf, shiny side of leaf DOWN, place a heaping tsp. of filling. FOld ends of leaf over the filling and roll it up (not too tight...rice will swell!) Cover bottom of a shallow saucepan with vines leaves and place dolmas, side by side in layers on top. Sprinkle with lemon juice and add 1/2 c. olive oil and 1 1/2 cups hot water. Place a plate over the dolmas to preven them from opening and simmer on low heat for about an hour. Allow to cool in the pan.

Good with cucumber sauce or without! LOVE them alongside of a fresh Greek salad or tabbouleh or fattoush. YUMMMMMMMMMY!

Your Sista-Chick in Christ and Friend

 Topic: Please share your fave tea time recipes
Please share your fave tea time recipes [message #222146] Sat, 10 February 2007 15:40
Emily~  is currently offline Emily~
Messages: 660
Registered: June 2006
Senior Member
We often pig out for Valentines day, I fill the table with Hors Deuvres and we munch most of the day. This year I'd like to do a bit more of a tea party time theme recipes. (without the fussy tea time table decor as I don't have any of that kind of stuff, *yet* Wink ) Please share your favorite tea time recipes. Smile

 Topic: Chocolate Chip Crunchies
Chocolate Chip Crunchies [message #222418] Sun, 11 February 2007 18:56
Penny_@35ThousandFeet  is currently offline Penny_@35ThousandFeet
Messages: 849
Registered: April 2005
Senior Member

Ingrediants A:
1 cup of butter
1 cup white sugar
1 cup of brown sugar

Ingrediants B
2 Tsp baking soda
1 tsp salt
2 tsp vanilla
2 Beaten eggs

Indedients C

2 1/2 cup flour
2 cup of crushed corn flakes
1 to 2 cups of chocolate chips

1. Add and Mix ingrediants A in bowl
2. Add and mix ingrediants B to A in bowl
3. Add and mix ingediants C to AB (sounds like algebra doesn't it? haha..no polynomials or to the second power! LOL)

Form Dough into walnut size balls with finger pressed on cookie sheet.
Press down with fork (like you do if you make peanut butter cookies)
Bake at 375 for 10 minutes in center of oven.
put on cooling rack. These will make them crispy.

 Topic: Cherry Cola Salad (great for Presidents day)
Cherry Cola Salad (great for Presidents day) [message #225501] Sat, 17 February 2007 18:15
Penny_@35ThousandFeet  is currently offline Penny_@35ThousandFeet
Messages: 849
Registered: April 2005
Senior Member

This is just too gorgeous to eat. I thought it would be great to celebrate Presidents Day on Monday..you know, George Washington, Cherry Trees, I cannot tell a Lie.....


1 Can (20 ounces ) crushed pineapple
1/2 cup water
2 packages (3 ounces each) cherry gelitin
1 can cherry pie filling
3/4 cup of cola

1 Drain Pineapple, reserveing juice: set fruit aside.
2. IN a saucepan or microwave bring pineapple juice and water to a boil. Add gelitin, stir until disolved.
3. Stir in pie filling and cola.
4. Pour in a salad bowl.
5. Refridgerate until slightly thickened and then fold in reserved pineapple.
6. Refridgerate until firm.

NOTE: I generally mix everything in my serving (salad) bowl. It saves on pots and pans. And I sorta skip step four and just fold everything in all together. It still works fine.

This is so wonderful to eat. It makes a great dessert actually.

[Updated on: Sat, 17 February 2007 18:16]

 Topic: Another one..
Another one.. [message #231593] Wed, 28 February 2007 19:33
Penny_@35ThousandFeet  is currently offline Penny_@35ThousandFeet
Messages: 849
Registered: April 2005
Senior Member

Chocolate Cinnamon rolls

2 packages of active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk scalded and then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening or butter or margarine softened
2/3 cup of cocoa
4 1/2 cups to 5 cups of flour.

Disolve yeast in warm water. Stilr in milk, sugar, salt and eggs, shortening, cocoa and 2 1/2 cups flour.

Beat till smooth
Mix in remaining flour to make dough easy to handle

Turn dough to a lightly floured board. Knead until smooth and elastic. Plase in greased bowl. Let rise until double.

Punch dough down. Roll out in rectangle.
15x 9 inches.

Spread with butter, and mixture of 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll up begining at wide side. Stretch dough to make even. Cut roll into slices. (about 15) Place in greased baking pans. Let rise until double.

Bake 25 to 30 minutes at 375. While warm, frost.

Icing: 1 1/2 cups confectioner sugar.
1 tablespoon milk
1/2 teaspoon vanilla
Beat till smooth.

My mother would make these on a Saturday morning. The kind of Saturday mornings when it was snowy, cold, and blustery. They would disapeer fast. I can't make these rolls without thinking of her and how much my dad liked them (and her as well!)

Becky HomEcky
aka Penny
 Topic: Need low sodium recipes
Need low sodium recipes [message #238635] Mon, 12 March 2007 14:53
carole  is currently offline carole
Messages: 1
Registered: March 2007
Location: Kansas
Junior Member
Hi, my husband has been ordered on a low sodium diet, due to congestive heart failure and everything has salt!!!
I really need recipes that I can use in the crockpot cause I don't have time to cook everything from scratch.

 Topic: Need recipe for WW pizza dough
Need recipe for WW pizza dough [message #248823] Thu, 29 March 2007 12:18
Christy  is currently offline Christy
Messages: 162
Registered: March 2007
Location: Florida
Senior Member
Does anyone have a recipe for whole wheat pizza dough? If so, could you please share it with me?


~ Christy ~
 Topic: Recipe Help
icon7.gif  Recipe Help [message #252660] Wed, 04 April 2007 22:53
Char in MO  is currently offline Char in MO
Messages: 813
Registered: April 2005
Location: Ozarks of MO.
Senior Member
I'm thinking about lamb chops for Easter dinner. I haven't fixed them before, so what is a tasty way to do them?

Love and prayers,
Char , ( recently widowed) mom to ds (26),dd (22), dd(19),dd (13)
 Topic: Need Veggie help
icon10.gif  Need Veggie help [message #252946] Thu, 05 April 2007 11:14
Messages: 3764
Registered: April 2005
Location: AZ (but it's a DRY heat!)
Senior Member
I'm wanting to take a dish to mil's for Easter and I vaguely remember something with zucchini, yellow squash, corn (maybe parm. cheese) and maybe some other things.

Ringing any bells for anyone? Laughing I'm tired of the same old stuff, lol!

Also, if I do throw all this together, can I keep it warm in a crockpot w/o it all turning to mush?
 Topic: Really good new recipe for fried chicken and slaw
Really good new recipe for fried chicken and slaw [message #256433] Tue, 10 April 2007 21:52
Teri in AZ  is currently offline Teri in AZ
Messages: 4072
Registered: April 2005
Location: Tucson, AZ
Senior Member

Found it in the Sunset Magazine, April 2007 issue

2 cups finely shredded red and or green cabbage
1 medium carrot, coarsely shredded (I used the packaged slaw mix, it was on sale!)
1/4 cup each fresh mint and cilantro, coarsely chopped
1/2 tsp minced serrano chile
1 1/2 Tbsp fresh lime juice and olive oil
about 2 1/2 tsp kosher salt
1 c all purpose flour
1/3 cup yellow cornmeal
1tsp cayenne
1 c buttermilk
1 large egg
1 1/2 lbs boned, skinned chicken breasts, rinsed, dried and cut at an angle across grain into 1 in thick strips
Vegetable oil for frying
6 soft sandwich rolls, split

1. In a bowl, combine slaw mix, mint, cilantro and chile. Stir in lime juice and olive oil, season to taste with salt.

2. In a pie plate mix flour, cornmeal, 1 1/2 tsp salt and cayenne. In a medium bowl, whisk buttermilk and egg to combine. Dredge chicken in flour mixture, dip into buttermilk mixture, then return to flour mixture, turning to coat all sides.

3. Pour 1 inch of oil into a 5-6 qt pan over medium-high heat. When oil reaches 350, add chicken in a single layer and cook until well browned all over and no longer pink in the center. (About 6 minutes per batch) Transfer to towels and sprinkle lightly with salt.

4. Spread sandwich rolls with mayo. Divide chicken among rolls and top with slaw.

It was very good! I think next time I'd spice up the chicken just a little more, or use more of the chile to "kick it up a notch!" Smile Enjoy!

Teri in AZ

God is still on the Throne.
 Topic: Lobster tails with Lime Dill Butter
Lobster tails with Lime Dill Butter [message #261643] Wed, 18 April 2007 01:34
Chelsea  is currently offline Chelsea
Messages: 45
Registered: April 2005
Location: SW Washington
1/4 t. paprika
1 T. Fresh parsley, chopped
1 T. Fresh Dill
1 T. Lime juice
1 T. Olive Oil
2 T. Butter, softened
2 large Limes, cut into wedges
4 large Lobster tails, split down the center

In a small bowl combine butter, olive oil, lime juice, dill and paprika. Stir well to blend thoroughly to make sauce. Brush lobster meat with 1/2 T. Lime-Dill butter - coating evenly, then melt remaining lime-dill butter and keep warm. Place lobster tails in broiler pan, meat side up, and broil 4" from heat source (6-8 minutes) until browned. When cooked, pour remaining Lime-dill butter over lobster tails and garnish with lime wedges and parsley.

Wife to Michael
Mother to Devon 7/95, Regan 1/02,Ryan 9/03 and Payton 5/07
 Topic: Garlic Shrimp with a Twist
Garlic Shrimp with a Twist [message #261645] Wed, 18 April 2007 01:44
Chelsea  is currently offline Chelsea
Messages: 45
Registered: April 2005
Location: SW Washington
1 lb. raw shrimp, peeled, deveined, tails removed
1 T. chopped garlic
1/2 t. ground ginger
1 pinch splenda
1 cup white wine
1/2 chopped green onions - green ends only

Clean and peel shrimp and place in a bowl large enough to hold all ingredients. Add garlic, ginger, splenda, wine and green onions. Mix well. let stand for 1-2 hours, cover with towel and out in the refrigerator.

(I prefer a wok but you can use a non-stick frying pan)heat pan so bead of water jumps. using a slotted spoon scoop shrimp (and whatever comes with it) into the pan. Stir quickly so the shrimp doesn't stick to the pan. Add about 3/4 c. liquid and stir well so the garlic and green onions rise to the top. You can add moe liquid if needed.

Once the shrimp has turned pink and the mixture has cooked for about five minutes, remove from heat. You can serve it over rice or eat it alone.

Wife to Michael
Mother to Devon 7/95, Regan 1/02,Ryan 9/03 and Payton 5/07
 Topic: Turkey and Spanish Rice
Turkey and Spanish Rice [message #261647] Wed, 18 April 2007 01:52
Chelsea  is currently offline Chelsea
Messages: 45
Registered: April 2005
Location: SW Washington
1 lb. ground turkey breast
4 c. cooked rice
1 onion, chopped
2 green peppers, chopped
1 (15 oz) can tomato sauce

Saute onions and green peppers. Add tomato sauce. Stir and set aside. In a separate pan, brown turkey, then combine with sauce mix. Stir in rice, mixing thoroughly.

Wife to Michael
Mother to Devon 7/95, Regan 1/02,Ryan 9/03 and Payton 5/07
 Topic: Recipe Databases & Diet software reviews
Recipe Databases & Diet software reviews [message #279923] Sun, 20 May 2007 14:38
Melinda  is currently offline Melinda
Messages: 24
Registered: April 2005
Junior Member

With all this recipe software talk I thought I'd list a site that may be of interest.

The site below reviews diet software that includes recipe databases.


Maybe you can find something useful there.

They also have some very interesting reviews of other stuff:


God bless!

 Topic: Splenda recipes
Splenda recipes [message #285688] Thu, 31 May 2007 18:10
BrendaC  is currently offline BrendaC
Messages: 18
Registered: April 2005
Location: Western TN
Junior Member
Hey! What are some of your families favorite splenda recipes? I have been cooking with splenda some in recent months. Could you share your favorite recipes??


[Updated on: Thu, 31 May 2007 18:11]

 Topic: BBQ Chicken mexican dish....
BBQ Chicken mexican dish.... [message #291357] Wed, 13 June 2007 15:50
Messages: 76
Registered: January 2007
Location: South Cakalacky!

Does anyone have a good recepie for a BBQ chicken Quesidia(sp?) like thing????

I can do all things through Christ who gives me strength.
Philipians 4:13

 Topic: Sauteed Vegetables Julienne
Sauteed Vegetables Julienne [message #291473] Wed, 13 June 2007 21:26
Sherry in NH  is currently offline Sherry in NH
Messages: 9587
Registered: April 2005
Location: Small Town New Hampshire
Senior Member
Shopping List
Red Onions
Fresh Tomatoes
Bell Peppers (he used all different colors)
Weber Veggie Grill Seasoning
Bertolli Extra Virgin Olive Oil

Serves 4-6 Preparation time: 5 min.


Cut 1 onion and 2 bell peppers into strips (julienne). Cut 2 tomatoes into 1 inch chunks. Mix veggies with 2 TBSP of veggie grill seasoning. Heat 4 TBSP of olive oil in saute pan on medium-high. Cook veggies until soft and serve.

[Updated on: Thu, 14 June 2007 08:18]

In Jesus

Sherry from NH
 Topic: Father's Day Brunch recipes
Father's Day Brunch recipes [message #291600] Thu, 14 June 2007 08:08
Elsie - VA  is currently offline Elsie - VA
Messages: 569
Registered: May 2005
Location: Dothan AL
Senior Member
Our family is getting together on Saturday to celebrate Father's day with a Brunch for them. I thought I'd share some recipes that are hits around here. We're also having a veggie frittata and a big fruit salad. I'm sharing the pancake recipe because I think it's the best I've ever had. Make the batter the night before for really yummy pancakes! I'm doing all this ahead since I'll have about 15 people to feed.

IHOP Pancakes

Pancakes from
International House of Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

4. When the edges appear to harden, flip the pancakes. They should be golden brown.

5. Cook pancakes on the other side for same amount of time, until golden brown.
Makes 8 to 10 pancakes.


3 cups freshly roasted chicken torn into medium sized chunks.
1 cup chopped celery
1/2 cups chopped water chestnuts (optional)
1 cup pineapple chunks
3/4 cup coarsely chopped nuts (walnuts, pecans)
1/4 cup chopped green pepper
1 tablespoon onion juice
Garnish: Yolks, parsley, pimiento
Boiled egg yolks (two to three)sieved for garnish
Parsley, chopped
Pimiento chopped
Mayonnaise (1 to 1 1/2 cups)
Curry powder
Salt and pepper

Gently combine all ingredients except those to be used for the garnish (yolks, parsley, pimiento).
Add curry powder to the mayonnaise to taste. Start with a half teaspoonful and adjust until it is very pale yellow and mildly flavored. Season with salt and pepper to taste.
Top the salad with sieved or chopped egg yolks, parsley and pimiento.
Note: Freshly baked or roasted chicken is the secret to this great salad.

California Asparagus and Mushroom Filled Crepes

1 pound fresh California Asparagus, ends trimmed

1 tablespoon unsalted butter

8 ounces button mushrooms, thinly sliced

2 tablespoons unsalted butter

1 small yellow onion

2 tablespoons all-purpose flour

3/4 cup chicken or vegetable stock

1/4 cup heavy cream

1/4 cup Gruyere cheese

Kosher salt and freshly ground black pepper

8 savory crepes (purchased) -- [I make mine ahead and freeze]

1/2 cup grated Gruyere cheese, for topping

Directions for Filling

Bring a large sauté pan of salted water to a boil over high heat. Add the Asparagus and cook until tender crisp, about 2 minutes. Transfer the Asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.

In a medium sauté pan, melt 1 tablespoons of the butter over medium high heat. Add the mushrooms and cook until the moisture they release has evaporated and the mushrooms are golden brown. Set aside.

In a medium saucepan, melt the remaining 2 tablespoons of butter over medium high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the flour and cook, stirring, until light golden brown, about 2 minutes. Add the stock; bring to a boil, stirring briskly, and cook until thickened, about 1 minute. Remove from the heat. Add the cream and ¼ cup Gruyere cheese, whisk until smooth. Season to taste with salt and pepper; set aside.

Preheat oven to 350° F. Butter a 13 x 9-inch baking dish; set aside.

To assemble crepes: Place 2 tablespoons of the cheese sauce down the center of a crepe and top with a spoonful of the cooked mushrooms. Arrange 3 Asparagus spears down the center of the crepe so that the tips extend just beyond the edge of the crepe. Roll up and place, seam side down, in the prepared baking dish. Repeat with the remaining crepes, sauce and filling - the crepes should fit snuggly in the dish. Sprinkle the remaining ½ cup grated Gruyere over the tops of the rolled crepes.

Bake, uncovered, until the crepes are warmed through and the cheese has melted, about 12-15 minutes. If you prefer a browner top, place under a heated broiler just until golden brown. Serve immediately. Serves 4 (2 crepes per serving).


From the rising of the sun unto the going down
of the same, the LORD's name is to be praised!
 Topic: turkey salad?
turkey salad? [message #295745] Fri, 22 June 2007 13:47
Polly  is currently offline Polly
Messages: 151
Registered: October 2006
Location: N Mississippi
Senior Member
could you please share your favorite recipe?

wishing for snow in N MS

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