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Forum: Recipes
 Topic: sausages
sausages [message #458609] Fri, 03 October 2008 06:43
Kellinga  is currently offline Kellinga
Messages: 183
Registered: June 2007
Location: Gainesville, Ga
Senior Member
What could I do with sausages for a ladies night tonight? I have A LOT in my freezer (kielbasa, polish type). It's a little spicy and may not be for everyone's taste. I was thinking of cutting them into bite size pieces and then putting that sweet sauce over them - the one used for meatballs (ketchup/chili sauce w jam/cranberry sauce). I know some are not fond of that sauce...so what else can I do with it???

Do you think...
1. That bite sized sausage is ok for a ladies night?
2. That hot sausage would be good with the sweet sauce?

or
3. Should I just make something else.

Oh...I'm going to be gone a lot of today and don't have the time to make something that will take time...I need something I can throw together easily and only and hour or two before the get together.

[Updated on: Fri, 03 October 2008 06:52]


Kelli
 Topic: Healthy potato cake recipe??
Healthy potato cake recipe?? [message #466347] Wed, 22 October 2008 15:41
Sue (U.K.)  is currently offline Sue (U.K.)
Messages: 203
Registered: April 2005
Location: England
Senior Member
I am getting a little tired of having chips, mash or boiled potatoes with our evening meal. So, I was wondering if anyone has a healthy recipe for potato cakes? Or if you have any inspiration to offer in the potato department I would really appreciate it, as I can't face another plate of chips Mad


Sue (U.K.)
Wife to dh for 16 years and Mommy to 4 dc - blessing no. 5 due in June!
 Topic: Ben & Jerry's ice cream
Ben & Jerry's ice cream [message #469591] Fri, 31 October 2008 00:00
Maddie
Messages: 1305
Registered: July 2005
Location: Oregon
Senior Member
As mentioned in Homemaking, here's the recipe from the Ben and Jerry's recipe book, made safe from salmonella:

French Vanilla Ice Cream

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons vanilla extract

1. Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in 1 cup of the cream and the milk and whisk to blend. Heat the mixture in a microwave to 165 degrees on a candy thermometer. Stir often. [For my microwave, I do 2 minutes on high, stir, 2 more minutes on high, stir and check temp, 1 min on high, stir and check temp, and if it's not at 165 yet go 30 seconds at a time until at 165]. When the temperature is 165, the eggs have been made safe. Add the second cup of cream and the vanilla. Refrigerate until cold, then process in your ice cream maker.

For Heath Bar Crunch: You need 4 regular size Heath bars. Cut them into pieces (you should have 1 cup) and freeze them in a covered container. Add them after the ice cream stiffens, about 2 minutes before it is done.

For Coffee: Add an extra 2 Tablespoons sugar and 2 T freeze dried coffee when you add the last cup of cream after heating.

Those are the flavors we make. I'll experiment with chocolate one of these days--the recipe book has a couple versions. The vanilla is so good that we've been making mostly that. Enjoy!


Maddie
Mom of 3 girls 18, 15, and 12
 Topic: Monterey Spaghetti Casserole
Monterey Spaghetti Casserole [message #474835] Thu, 13 November 2008 18:47
BusyMommy  is currently offline BusyMommy
Messages: 1012
Registered: April 2005
Location: East Tennessee
Senior Member
I just had to share this recipe my family tried for the first time tonight. Now, dd, age 9, wasn't crazy over it because she has veggie-phobia Very Happy , but dh and I thought it was yum-o! It is also meatless.

Monterey Spaghetti Casserole

1 egg, beaten
1 c. sour cream
1/4 c. grated Parmesan cheese
1/4 t. garlic powder
2 c. grated Monterey Jack cheese
4 oz. spaghetti, cooked in unsalted water and drained
10 oz. pkg. frozen chopped spinach, thawed
2.8 oz. can French fried onions, divided

Preheat oven to 350 degrees. In a medium bowl combine the egg, sour cream, Parmesan cheese and garlic powder. Stir in the Monterey jack cheese, hot spaghetti, spinach and half the onions. Pour into an 8 inch square baking dish. Bake covered for 30 minutes. Top with the remaining onions and bake uncovered for 5 minutes. Serves 4-6

I served this with foccacia bread (made with Pillsbury pizza crust) and we are having chocolate pumpkin muffins for dessert.

Just had to share,

Pam
 Topic: pecan pie minus corn syrup
pecan pie minus corn syrup [message #477325] Thu, 20 November 2008 11:07
Michelle, IL  is currently offline Michelle, IL
Messages: 972
Registered: April 2005
Location: N.E. IL
Senior Member
HI,

I remember Kate and Michele QOC discussing pecan pies without corn syrup. I'm a Cajun girl who thought that sounded like a good idea.

Here are a couple of links I found at allrecipes.com:

http://allrecipes.com/Recipe/Pecan-Pie-VII/Detail.aspx?strb= 1

http://allrecipes.com/Recipe/Pecan-Pie-V/Detail.aspx

OOPs I see Dawn did this thread down below. Great minds think alike. Wink

Michelle

[Updated on: Thu, 20 November 2008 13:18]


Wife to 1. Mom to 4 dds ages 20, 18, 8 & 8 and 1 one wonderful ds (age 15) right in the middle of those 4 girls.
 Topic: amaretto pound cake?
amaretto pound cake? [message #483059] Sat, 06 December 2008 18:47
Jubel
Messages: 321
Registered: October 2006
Senior Member
Someone brought a amaretto pound cake to our Thanksgiving gathering. It was from a place called the Bread Basket. It was wonderful. I looked on line for a recipe. It calls for 1/2 cup of Amaretto. Can I use some kind of flavoring instead? What kind? Rum? When you replace alcohol with imitiation flavoring does it affect the consistency of the recipe. I would think it wouldn't be as moist.
 Topic: French Bread
French Bread [message #483239] Sun, 07 December 2008 16:35
Denise Kelley  is currently offline Denise Kelley
Messages: 296
Registered: April 2005
Location: Virginia
Senior Member
French Bread

1 Tbsp. dry yeast

1 1/2 cups warm water

1 1/2 tsp. salt

3 Tbsp. oil

4 cups flour (more or less)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Dissolve yeast in 1/2 cup water - add remaining 1 cup water

Stir in salt, oil, and 1 cup flour

Continue adding flour until ball pulls away from bowl (I use skinnierdough hook on kitchen aid for this part. There is still a bit of stickiness at the very bottom of the bowl.)

By hand, knead more flour in until dough is slightly past sticky stage and is smooth and soft

Place in greased bowl, grease top, cover and let rise in a warm place for 30 minutes

(I just spray the bowl without washing it out, and then I spray the top of the dough)

Punch down, let rise another 30 minutes

Roll out into a 15x10" oblong

Roll up tightly and pinch edges and ends to seal

Place on a greased cookie sheet (I use a jelly roll pan)

With fingertips, brush top with water

Slash top at an angle about 4 times

Cover with a sprayed piece of saran wrap, let rise 1 hour

Bake at 375 for 30 minutes


Note: I often use this recipe to make two long, skinnier loaves



~Denna

Wife to sweetheart - 25 years. Mom to Tom (20), Lee (23), and mil to Lee's lovely wife.
CHF member - a long time! :)

Denise Kelley
SWR Endorsed Trainer
IEW Accomplished Instructor
 Topic: Fudge, Toffee. Hot Dip
Fudge, Toffee. Hot Dip [message #484263] Wed, 10 December 2008 15:10
P-pi Mom  is currently offline P-pi Mom
Messages: 8
Registered: December 2008
Location: Southeast
Junior Member
I always get such recipes from u all but I dont think I have ever posted any-so here is a few:

Peanut Butter fudge
Melt in saucepan over low heat:
2 Sticks butter 1 cup crunchy peanut butter
Remove from heat and add:
2 t. vanilla 4T cocoa
1 1/2 cups powdered sugar
Mix thoroughly. Spread in greased 9" cake pan or square dish. Chill till firm.

Cherone's Toffee preheat to 350
1 1/2 stacks of Club crackers
9 oz semisweet chocolate chips
1 cup brown sugar
1 cup butter
3/4 cup chopped nuts
Line 15" jelly roll cookie sheet with foil, then line with crackers.
Heat brown sugar and butter-let boil for a few seconds-stirring real well. Pour over crackers.
Put in 350degree oven for 10 min. 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 till cold. Remove foil and break into pieces. Store in fridge.


Dawg Dip preheat to 300
2 cups sour cream 2 dashes tabasco
8oz cream cheese 1 dash hot sauce
4.6 oz can green chilis 2 cups each of Cheddar and Mozzarella cheeses
1/2cup greeen onion 2.5 oz diced smoked ham or bacon( I used chicken today with a dash of liquid smoke)
Mix, cover and bake 1 hour at 300 degrees. Remove cover to brown the last 10 minutes. Can prepare and mix and let sit overnight and cook the next day.


" I will say of the LORD, He is my refuge and my fortress: my God, in Him will I trust."
 Topic: Almond encrusted pork loin
Almond encrusted pork loin [message #484582] Thu, 11 December 2008 15:52
Sherry in NH  is currently offline Sherry in NH
Messages: 9570
Registered: April 2005
Location: Small Town New Hampshire
Senior Member
Here's a recipe that says it works for gluten-free, too:

http://cr8health.ning.com/group/recipes/forum/topics/golden- almond-crusted-pork

It's what dh is making for supper Smile


In Jesus

Sherry from NH
 Topic: RE: Cranberry Banana Bread
RE: Cranberry Banana Bread [message #484981] Fri, 12 December 2008 17:51
Anonymous for now
Hi,

I know, you ladies never "see" me in here. Laughing

I printed a zucchini bread recipe from the net and used it to make banana cranberry bread.

Dry:

3 cups flour (all purpose is what I used)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder (I used two today, can't see any difference)
1 teaspoon cinnamon

Wet:

3 eggs beaten
1 cup oil (I used 1/2 cup oil and 1/2 -3/4 cup applesauce)
mashed bananas (only had two)
1/2 can cranberry sauce
1-2 cups sugar (use best judgement, if using sweetened applesauce need less, recipe called for 2 1/4 cups!!! which is way too much, I used 1 1/2)
1 teaspoon vanilla (I used two)

Add:
1 cup nuts (I used pecans)
1 cup dried cranberries


Sift dry ingredients together (who does that anymore? I used a wisk). Mix wet ingred. in seperate bowl (including the sugar). Mix wet and dry together, add in nuts and dried cranberries. Bake in two greased loaf pans at 325 degrees for 40-60 minutes.

DD said it was "really good". I just ate two pieces myself. The zucchini bread calls for shredded zucchini - one cup (but I put two) and I used walnuts. Oh and I used red and green sprinkles for the top and they looked really festive.

Deborah
 Topic: Snickers cookie recipe
Snickers cookie recipe [message #488130] Sun, 21 December 2008 23:11
Karen in TN  is currently offline Karen in TN
Messages: 1648
Registered: April 2005
Location: TN
Senior Member
I posted a "how to" on my blog about how to make cookies out of Snicker's mini candy bars. They are really good and super easy. I got it from Taste of Home's Quick Cooking magazine 2 or 3 years ago.
They have become my favorite! Very Happy


Karen in TN


wife of 31 years to Richard, Mom to Matthew (26), Adra 24, Shelby 15, Samuel 13, and Ruby Grace 11. Homeschooling for 19 years.
 Topic: Potato Candy
Potato Candy [message #488365] Mon, 22 December 2008 17:07
Denise Kelley  is currently offline Denise Kelley
Messages: 296
Registered: April 2005
Location: Virginia
Senior Member
Anyone have a recipe for old-fashion Potato Candy?

I make it every year for my fil, but I just do what an elderly lady told me to do, and I've never actually seen a real recipe to know if it can be made differently.


~Denna

Wife to sweetheart - 25 years. Mom to Tom (20), Lee (23), and mil to Lee's lovely wife.
CHF member - a long time! :)

Denise Kelley
SWR Endorsed Trainer
IEW Accomplished Instructor
 Topic: easy and yummy...
easy and yummy... [message #496596] Sat, 17 January 2009 13:24
Bobbi  is currently offline Bobbi
Messages: 945
Registered: April 2005
Location: TX
Senior Member
http://www.campbellkitchen.com/recipedetail.aspx?recipeSourc e=MealIdeas&recipeID=50692&rc=892&page=1&ind ex=0&Lastindex=false


"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: Cucumber/Radish Slaw
Cucumber/Radish Slaw [message #497122] Mon, 19 January 2009 13:02
Ariel - NJ
Messages: 110
Registered: April 2005
Location: Northwestern New Jersey
Senior Member
Cucumber/Radish Slaw:

2 English cucumbers
4 to 6 radishes (to equal 1 cup)
3 tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
1/2 teaspoon coarse salt, plus more for seasoning
Ground pepper
2 tablespoons minced red onion

Directions
1. Peel English cucumbers. Halve lengthwise; scrape out any seeds with a teaspoon. Slice cucumbers very thinly on the diagonal.
2. Thinly slice radishes. In a large colander, toss vegetables with coarse salt. Top mixture with a plate that fits inside colander; weight with a heavy object. Drain in sink 20 minutes; squeeze vegetables in paper towels to dry.
3. Transfer to a bowl; toss with minced red onion, cider vinegar, olive oil, and 1 teaspoon sugar; season with salt and ground pepper. Serve immediately.


 Topic: Grandma Starbuck's Homemade Ketchup
Grandma Starbuck's Homemade Ketchup [message #528435] Mon, 27 April 2009 16:50
punkinfuzz  is currently offline punkinfuzz
Messages: 171
Registered: April 2005
Location: NE Missouri
Senior Member
I have tried the ketchup recipes in the Ball canning book, but didn't like them nearly as well as this recipe I got from my grandmother. She got it out of a newspaper in 1905 or 1915, and it's a great favorite with my family. It works great with Roma tomatoes.

7 quarts tomato pulp
6 peppers (I puree them)
6 tablespoons salt
1 large clove garlic (I use granulated garlic)
4 small onions (pureed)
1 teaspoon celery seed

Simmer the above ingredients until somewhat thickened. Then add the following ingredients, and cook for at least 15 minutes more, stirring frequently to keep the tapioca and cinnamon candies from sticking.

3 tablespoons tapioca (I use about a cup--I like thicker ketchup)
6 whole cloves (I use about a teaspoon of ground cloves)
4 cups sugar
1 package cinnamon imperials (red hot candies)
2 cups vinegar

Remove spices, onions, peppers, and garlic cloves before pouring into jars. (I don't have to do this, since I don't use whole spices or vegetables.) Seal and process for 15 minutes in a boiling water canner.

I don't process mine at all--I just pour it into the jars while it's bubbling hot, and put the lids on immediately. I've never had a jar of it spoil, even when kept for over a year.

The tapioca does tend to make the ketchup look a little lumpy, but whenever I open a jar to use, I just put it in the blender for a minute, and it looks just like store-bought ketchup.

I hope someone else will enjoy this as much as we do!

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: Mayan Hot Cocoa Recipe inside...
Mayan Hot Cocoa Recipe inside... [message #530169] Sun, 03 May 2009 21:14
Sparrow's Song
Messages: 971
Registered: April 2005
Senior Member
This is THE best cocoa I have EVER had!!!!

Mayan Hot Cocoa:
4 cups milk
1/2 cup cocoa powder
1 teasp. flour
1/4 cup brown sugar
1/4 teasp. nutmeg
3 whole cloves, crushed (can just add powder if that's all you've got.)
1/4 to 1/2 teasp. chli powder, depending on taste (more IS better!)
1 cinnamon stick, broken up
2 teasp. powdered sugar
1 & 1/2 teasp. vanilla

whip cream and cinnamon-sugar to garnish


Directions:

1.) Sift the cocoa & flour.

2.) Measure out 4 cups of milk. Pour about 1/4 cup into a bowl and put the rest in a sauce pan on the stove. Mix the cocoa/flour mixture into the 1/4 cup milk until it becomes a paste. Make sure to get all the clumps out.

3.) Add the remaining spices (sugar, nutmeg, cloves, chili powder, and cinnamon) to the cocoa/flour mixture.

4.) Heat the rest of the 4 cups of milk in a saucepan over medium.

5.) Add the cocoa/flour/spices mix to the hot milk. Stir constantly to keep it from burning.

6.) Continue to stir until it's the desired thickness. It takes about 10-15 minutes to get it "just right."

7.) Strain the cocoa through a sieve to remove the cloves and cinnamon pieces. Of course, if you used ground cloves and cinnamon, there's no need. Add the powdered sugar and vanilla and stir.

8.) Pour yourself a cup full of this liquid gold! Add whip cream and cinnamon-sugar if you like. Don't get upset if you get addicted to this--- it is THAT good!!


Blessings,
Sparrow's Song

Love divine has seen and counted
Every tear it caused to fall;
And the storm which Love appointed
Was its choicest gift of all...

 Topic: Zucchini recipe to try
Zucchini recipe to try [message #549145] Mon, 06 July 2009 10:46
BusyMommy  is currently offline BusyMommy
Messages: 1012
Registered: April 2005
Location: East Tennessee
Senior Member
Found this online today:

MOCK CRAB CAKES

2 cups coarsely grated zuc- chini, unpeeled (about 1 medium)
1 cup Italian bread crumbs
1 onion, finely chopped (we grated it also)
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
1 egg, beaten

Combine all ingredients in a small bowl (we grated the zucchini and onion into a colander so some of the liquid could drain out). The texture can be adjusted -- if it's too dry, add another egg; if too wet, add more bread crumbs (we had to add a couple of tablespoons).

Heat some oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes.

Pam
 Topic: Food Coloring/Dye...finding that perfect shade
Food Coloring/Dye...finding that perfect shade [message #556676] Mon, 03 August 2009 10:28
Jamie
Messages: 4068
Registered: April 2005
Senior Member
I bumbled across this really cool tool by McCormick. You pick the type of food you want to color (cake, icing, hard boiled eggs) and then using a slider, you select the shade you desire and over on the side you'll find the perfect food coloring "recipe."


Peace
 Topic: Why didn't I notice this before?
Why didn't I notice this before? [message #560511] Fri, 14 August 2009 20:30
Michele (Queen of Cheap)  is currently offline Michele (Queen of Cheap)
Messages: 5810
Registered: April 2005
Location: Georgia
Senior Member
At the bottom of the Allrecipes website (my fav spot to look for new ideas) you can click on the Allrecipes web site in DIFFERENT COUNTRIES!

United States
Canada
United Kingdom & Ireland
Australia & New Zealand
Germany
France
China
Japan

What a great way to get authentic recipes! (Of course if they speak a foreign language you have to be fluent). I have been having a ball on the German site. I am getting ready to head over the UK and Ireland!


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

Happily posting on CHF since 1995


 Topic: recipe for alot of eggs
recipe for alot of eggs [message #562415] Thu, 20 August 2009 17:21
Jubel
Messages: 321
Registered: October 2006
Senior Member
A while back someone asked for a recipe that uses alot of eggs.

This recipe calls for 5. I sometimes only use 4 and it's fine

Cheesy broccoli muffins

1 box jiffy corn muffin mix
1 small onion chopped.
Small bag of broccoli florets cooked, chop it up.
1 8oz shredded cheddar cheese
5 eggs

Combine, put in muffin tins cook 400 for about 10 minutes.. should be firm.

Good fall recipe. I usually cook these with my easy brunswick stew

2 Cans chicken
2 Cans of Castleberry BBQ
1 bottle of heinz hot ketch up I don't like it real hot, so I use 1/2 bottle of regular and 1/2 bottle of hot.
1 bag of corn
2 cans of diced tomatoes.
 Topic: recipes
recipes [message #570278] Sun, 13 September 2009 22:54
Jubel
Messages: 321
Registered: October 2006
Senior Member
I would like to recommend the fresh apple cake recipe found in the CHF website. That is the best apple cake I've made.

Thanks...Carla!
 Topic: Black Beans w/ garlic, red pepper, & cilantro (Yummylicious!)
Black Beans w/ garlic, red pepper, & cilantro (Yummylicious!) [message #570476] Mon, 14 September 2009 14:36
Sparrow's Song
Messages: 971
Registered: April 2005
Senior Member
I made this today and my KIDS even like it! Laughing That is saying a lot! It is soooo good!

2 cups dried black beans
4-5 garlic cloves, chopped (or 3 teasp. minced garlic)
1-2 large red peppers, chopped
1 cup chopped cilantro (I use more)
4 cups cooked rice
2 tsp. oil
Lime juice to garnish

After picking through beans, place in stock pot and cover with 2 inches of water. Bring to a boil, boil hard for 2 minutes, then cover, turn off heat, and let sit for 1 hour.

Drain beans then return to pot with 8 1/2 cups water. Add the garlic, half the red pepper, and 1/4 cup cilantro. Bring to a boil, then cover partially and adjust heat to simmer. Gently cook for 1 1/2 hours. Then stir in 2 teasp. salt and cook another 15 minutes. Drain back into collander.

Put oil in pot and set over med-high heat. When oil is hot, add remaining red pepper and stir fry until pepper is the tenderness you like. (About 4 minutes for me.) Add remaining cilantro, stir for a minute, then add beans. Stir for 2 minutes, breaking up any clumps, then add rice, once again stirring to break up clumps. Add salt and pepper to taste and stir until it's heated through.

Sprinkle with lime juice to taste.

Oh. My. Goodness.

[Updated on: Mon, 14 September 2009 14:36]


Blessings,
Sparrow's Song

Love divine has seen and counted
Every tear it caused to fall;
And the storm which Love appointed
Was its choicest gift of all...

 Topic: Chicken with stuffing
Chicken with stuffing [message #572184] Sun, 20 September 2009 15:43
Dimples  is currently offline Dimples
Messages: 1406
Registered: August 2005
Senior Member
I found this recipe online, tweaked it for our family -- they like it! YEAH!!!!


4 chicken breasts (frozen is okay)
1 can cream of chicken or cream of mushroom soup
1/2 can of milk
1 1/2 cup water
2 tablespoon butter, melted
1 package stuffing

1. Spray crock pot with Pam (DO THIS! I didn't and it was hard to get clean)
2. Lay chicken in the bottom
3. Mix soup and milk together - pour over chicken
[This is where I changed it. Dh is lactose intolerant and can't have the cream of chicken soup, so I put 1 1/2 cup boiling water over 2 smashed boullion cubes; stirred until mixed, added flour and whisked until creamy (add more water, if needed).
4. Mix water, melted butter and package of stuffing together. Spoon over soup/chicken.
(next time I'll add two packages, instead of one)
5. Cook on low 4 to 6 hours.

This was a little 'soupy/liquidy' for me, that is why I would add another package of stuffing.

REALLY GOOD!
 Topic: sopapilla cheesecake
sopapilla cheesecake [message #574341] Tue, 29 September 2009 12:37
PamE
Messages: 3706
Registered: April 2005
Location: AZ (but it's a DRY heat!)
Senior Member
I found this in CHF's recipe archives and it's soooo yummy!!!

Sopapilla cheesecake

1 hour 30 min prep

2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
(use 2 Pillsbury Crescent Recipe Creations for 2 full sheets of dough w/o perforations)
1 cup sugar
1 1/2 tsp. vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar (½ cup sugar, 2 tsp. cinnamon)

Preheat oven to 350 degrees. Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten. Mix together the cream cheese, sugar and extract. Spread over the crescent rolls. Unroll the other can of crescent rolls and place on top of cream cheese mixture. Pour one stick of melted butter or margarine over the top and sprinkle with the cinnamon sugar mixture.

Bake at 350 degrees for 30 minutes.

Serve with honey drizzled over the top.

This would be very good with cherry (or whatever flavor) pie filling on top of the cream cheese layer. I also wonder if you could use sheets of phyllo dough instead of the crescent rolls?


I have not achieved it, but I focus on this one thing: Forgetting the past and looking forward to what lies ahead, I press on to reach the end of the race and receive the heavenly prize for which God, through Christ Jesus, is calling us. ~Phil 3:13-14~
 Topic: recreating new meals
recreating new meals [message #574955] Thu, 01 October 2009 13:05
Char in mid-south  is currently offline Char in mid-south
Messages: 1555
Registered: April 2005
Location: Mid-South area
Senior Member
I am cooking up a yummy stew in crockpot. A new meaning to "repurposing". Had leftover grilled pork chops and HM corn and black bean salsa. Added cilantro, celery, green onions, garlic, lime juice, chicken broth, vegetable broth, diced carrots, hot jalepeno peppers, more cumin, paprika, black pepper and LOTS of LOVE! Louis loves the flavor!! *insert Char's happy jiggy dance* Very Happy


Your Sista-Chick in Christ and Friend


 Topic: homemade taffy
homemade taffy [message #585572] Fri, 13 November 2009 13:46
kidsandbees  is currently offline kidsandbees
Messages: 3
Registered: September 2008
Location: pacific northwest
Junior Member
our taffy hardened very fast- too fast to pull! Has anyone had a good track record with a taffy recipe that you can share? Looking for soft and chewy not rock hard candy!
 Topic: Tamara, I finally made your orange slice cake,
Tamara, I finally made your orange slice cake, [message #597670] Sat, 26 December 2009 20:38
Kim L. from MO  is currently offline Kim L. from MO
Messages: 2235
Registered: April 2005
Location: Missouri
Senior Member
and it was yummy. I made 8 mini loaves to give to family and friends, including us.

[Updated on: Sat, 26 December 2009 20:38]


"....And if your Master’s truth offends the gentlemen to whom you speak of it let them be offended. His name we must confess; of His glory we will continually talk…" Charles Spurgeon
 Topic: Birdseed Cake
Birdseed Cake [message #601513] Fri, 08 January 2010 22:39
Hyzenthlay
Messages: 769
Registered: April 2009
Location: NEPA
Senior Member
This is one of my breakfast favorites! I was making one morning after filling the feeders & added sunflower seeds & dried cherries for fun & renamed it.

HW



Birdseed Cake

½ cup softened butter
1/3 cup sugar
2 large eggs
2 tsp. vanilla extract
3 cups unbleached all-purpose flour
1 cup cornmeal
1 cup soy protein powder
¾ tsp. salt
2 tsp. baking powder
¼ tsp. baking soda
1 cup packed light brown sugar
1 ½ cups cooked millet
2 cups plain yogurt
1 cup hulled sunflower seeds
1 cup dried cherries or craisins

Preheat oven 350*, lightly spray tube or bundt pan

In large bowl cream butter on high several minutes, add sugar beat well, add eggs 1 @a time beat well, add vanilla.

In second bowl, combine next 6 ingredients, then rub in millet & brown sugar

Add dry to butter mixture in 3 installments, alternating with yogurt, dry, wet, dry, wet , dry.stir to blend, don’t over mix. The batter will be stiff. Add sunflower seeds & dried cherries.

Spoon batter into pan, spread evenly.

Bake 1 hour or until toothpick comes clean. Cool 45 minutes, remove from pan.Let cool another 15 minutes before slicing.

Can be sliced & frozen to heat in toaster from frozen state. Good toasted or plain.
 Topic: Simple recipe for dd's math.. learning measurements
Simple recipe for dd's math.. learning measurements [message #604993] Thu, 21 January 2010 09:17
Angela J  is currently offline Angela J
Messages: 100
Registered: April 2005
Senior Member
Someone mentioned no bake cookies. DO you have a recipe for that? Any other suggestions for recipes that is simple and easy for a 8 year old to follow?

Thanks,

Angela
 Topic: anyone have a tried and true *crockpot* cheesy potato?
anyone have a tried and true *crockpot* cheesy potato? [message #612708] Sun, 21 February 2010 19:48
ReneeL.inMN
Messages: 4675
Registered: April 2005
Senior Member
preferably using hashbrowns?

Or, could I make a 9x13 pan of cheesy potatoes in the oven and then put them in a crockpot to keep warm?


ReneeL.inMN
25yos, 23yos, 13 yod I guess I am old enough for adult children.

My stomach hurts, but I still choose joy! :-)

 Topic: Chinese Salad...
Chinese Salad... [message #618562] Wed, 24 March 2010 17:32
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7926
Registered: April 2005
Location: Trujillo, Peru
Senior Member
We had this for lunch and it was sooooooo good. Sorry I only have approximates.

3 chicken breasts
1/2 cup slivered almonds
salad greens
wonton wrappers

Bake the chicken breasts. I seasoned mine with Lawry's seasoning salt. Shred them and toss in the salad bowl with the salad greens and almonds. Cole slaw mix would work great as well as some bib lettuce cut in strips.

Cut wontons papers in strips and fry until golden brown. Add to salad mix.

Vinaigrette (these are all guesses, play with it. It should be slightly sweet)

I used 1/4 cup red wine vinegar, 1 minced garlic glove, some fresh chopped ginger, salt, about 1 tbsp soy sauce, 2 tbsp of sugar and 2 tbsp of lemon juice. I whirled that in the food processor while adding 1/2 cup of olive oil.

Pour over the salad and eat. It was GREAT!

[Updated on: Wed, 24 March 2010 17:33]


In Him--Tracy
 Topic: Baked Banana Pecan Pancake
Baked Banana Pecan Pancake [message #618567] Wed, 24 March 2010 17:46
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7926
Registered: April 2005
Location: Trujillo, Peru
Senior Member
1 cup flour
1 tbsp brown sugar
1 tsp baking powder
1/2 tsp salt

1 egg
6 ounces vanilla yogurt
2 tbsp oil
1 tsp vanilla extract

1/2 cup mashed bananas
12/ cup chopped pecans

Mix the dry ingredients. In seperate bowl mix the wet ingredients, then pour into the flour mixture. Stir just enough to combine. Fold in bananas and pecans

Pour batter in greased pie pan and bake at 350 for 25-30 minutes. Serve warm with maple syrup or fresh bananas and cream.

**a double recipe fits nicely into a 9x13


In Him--Tracy
 Topic: Good 4th July sides/desserts? Here is mine.
Good 4th July sides/desserts? Here is mine. [message #638125] Thu, 01 July 2010 19:13
Jubel
Messages: 321
Registered: October 2006
Senior Member
Cheesy Corn Dip


Corn dip recipe - great with tortilla chips or even on your
hamburger!!!!


2 cans Mexican corn, drained

1 ½ cups mayonnaise

1 cup grated parmesan cheese

2 bags shredded cheddar cheese

1 small can green chiles

3 Tablespoons jalapeo pepper

1 can Rotel tomatoes

½ cup sour cream

(Optional: 1 lb. sauted sausage)



Mix all ingredients together;

Bake at 350 degrees for 30 minutes



[Updated on: Thu, 01 July 2010 19:14]

 Topic: This came out good..
This came out good.. [message #639099] Wed, 07 July 2010 23:16
Sherry in NH  is currently offline Sherry in NH
Messages: 9570
Registered: April 2005
Location: Small Town New Hampshire
Senior Member
I started cleaning out the refrigerator today and ended up pan-frying some chicken and then cooking some veggies like: shredded carrots, tomatoes, celery, peppers and onions and whatever else was in there and not wilted.

When I got home, the family had made like an asian stir-fry out of the veggies by adding some kind of sauce (I have no idea what kind). Smile

Does anyone actually have a recipe for something like that??


In Jesus

Sherry from NH
 Topic: Cherry Junk
Cherry Junk [message #639167] Thu, 08 July 2010 12:40
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7926
Registered: April 2005
Location: Trujillo, Peru
Senior Member
Crust:
2 packages of graham crackers
1/2 cup of melted butter
1/2 cup of sugar (I never add this)

Mix, and put in the bottom of a 9x13 pan.

Filling:
2 8oz cream cheese--room temperature
1 large container of cool whip
2 cups confectionary sugar
2 tsp vanilla

Beat cream cheese until smooth, then add sugar and vanilla beating until smooth again. Finally add cool whip, beating until well blended. Pour over crust.

Topping:
2 cans cherry pie filling. Pour over top, refrigerate.

For toppings you can sub, any pie filling or any pudding made with the pie filling instructions. Our favorites are blue berry topping or butterscotch pudding. My sis likes pistachio.


In Him--Tracy
 Topic: Caramel Sauce
Caramel Sauce [message #639168] Thu, 08 July 2010 12:44
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7926
Registered: April 2005
Location: Trujillo, Peru
Senior Member
1 cup sugar
1 Tbsp cornstarch
1/4 cup water
100 grams of butter (just short of 1/2 cup)
1/2 cups heavy cream

Mix sugar and cornstarch.
Add sugar mix to water in a thick bottomed pan on medium high heat. Whisk sugar and water until smooth, but after initial mixing, only swirl the mixture in the pan by tipping the pan.

Heat for 7 minutes. When mixture begins to boil and deepens in color, then it is ready for the next step.

Add the butter and mix until melted. Return to boiling and then add cream. The mixture may foam up to twice its size (sometimes does, sometimes doesn't--maybe humidity?). Mix well together and remove from heat. It thickens as it cools.


In Him--Tracy
 Topic: A delicious sweet summer salsa!
A delicious sweet summer salsa! [message #640919] Sat, 17 July 2010 12:44
Lisa T.  is currently offline Lisa T.
Messages: 5346
Registered: April 2005
Location: New Hampshire
Senior Member
No kidding...you'll want to eat this by the bowlful. It makes a great lunch wrapped in a tortilla or a lettuce leaf.

Southern Salsa

1 can shoepeg corn (this is the little white corn kernels...You could substitute fresh Silver Queen if you had it)
1 can blackeyed peas
4 oz Braswell's sweet red pepper relish (I think this is only available in the South, and it's the "secret ingredient" in this recipe. I did find a similar sort of relish made by Cain's, for you New England gals).
2 chopped tomatoes
1 chopped green pepper
1 chopped small red onion
1/2 bottle Lite Italian dressing

Just mix everything together--what could be easier? And it is delicious and healthy!


Lisa T.
 Topic: Question on meat!??
Question on meat!?? [message #652494] Wed, 15 September 2010 17:05
lindaohio  is currently offline lindaohio
Messages: 9
Registered: November 2009
Location: Ohio
Junior Member
Why when I cook chicken, fish, beef, pork either braising or baking or pan searing, that there is foam coming off the meat. What is that? Any help.
 Topic: Cheap black beans and rice (My comfort food)
Cheap black beans and rice (My comfort food) [message #653839] Wed, 22 September 2010 12:53
mamafranklin  is currently offline mamafranklin
Messages: 29
Registered: August 2010
Location: Nebraska
Junior Member
1.5 c rice
1 bullion cube
1 tbs of Maggi brand bullion with tomato or just add 2 more bullion cubes.
1 c cheap walmart salsa
2 c beans (canned or you cook em)
Cilantro and garlic salt to taste.

(Quick for white rice)Fry rice in a heavy saucepan or bean pot with a little oil or butter. Add bullions and salsa. Add 3.5 cups of water and bring to a boil. Cover and simmer on low for 18-20 mins. Add beans cilantro and garlic salt. Serve with grated cheese and tortillas or chips.

(For brown rice lovers) Fry rice in an oven safe pot with a little oil or butter. Add bullions and salsa. Add 5 cups of water and bring to a boil. Cover and place in a 350 degree oven for an hour. Add beans cilantro and garlic salt. Serve with grated cheese and tortillas or chips.

Maggi brand bullion is CHEAP and is available at Walmart in the Mexican food isle. It comes in a BIG plastic jar that is Yellow and 10 inches tall with a red lid. It is much cheaper than regular bullion cubes but it is missing something... I don't know what... So I add a bullion cube just to even out the flavor. Walmart GV brand also has the best tortilla mix... just add water and send your kids to work... they love this! Much easier to learn flipping than pancakes!


Jennifer
Wife to Jason
Mama to M(9)A(6)A2(4) and J(2)
 Topic: BBQ Chicken Pizza
BBQ Chicken Pizza [message #657715] Thu, 14 October 2010 14:08
lunchlady  is currently offline lunchlady
Messages: 897
Registered: April 2005
Location: tennessee
Senior Member
This recipe is the best BBQ chicken pizza we've ever eaten!! I did use my own whole wheat bread dough for the crust. Otherwise, I followed the recipe.

http://allrecipes.com/Recipe/Unbelievably-Awesome-Barbeque-C hicken-Pizza/Detail.aspx

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