Oct 30, 2013





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Oct 23, 2013




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Oct 22, 2013




OK so I didn’t make lemonade but I did make a huge mistake that turned out to be an awesome surprise. I started off making cheesy vegetables as a side dish, but I ended up adding too much milk and too much cheese and my vegetable side dish turned into fantastic vegetable cheese soup. It’s nice when a disaster turns into something wonderful.

Everyone in our house loved this “soup” no one even had a clue that this soup side dish was a mistake. I got so many compliments on something that should have never been. 

Easy and delicious… what more could you ask for?

Ingredients:
  • 8 ounces frozen mixed vegetables (I used broccoli, cauliflower, and carrots)
  • ¼ cup milk
  • 4-6 ounces of processed American cheese (Velveeta)
  • Season salt (to taste)
Directions:
  1. Cube American cheese and place inside a medium sized pot along with the vegetables and ¼ cup of milk. 
  2. Next add a few dashes of season salt. 
  3. Water inside the frozen vegetables will help thin the soup but add more milk as needed to thin.
  4. Put your heat on medium and allow to get warm. Stir every minute or so. Do not allow the milk and cheese to boil. If the milk and cheese boil the cheese will separate and will curdle. Whatever you do you do not want that. If you noticed a bunch of little bumps and balls into of your soup it has seperated.
  5. Continue to stir
  6. Serve when cheese has melted and vegetables are tender.
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Oct 16, 2013


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Oct 9, 2013




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Oct 8, 2013



This recipe is super easy. I forgot to put it in the crock pot so I decided to make in on the stovetop. It turned out fantastic! I thought it was better than any takeout I have had.

I love how easy it is and the flavor is wonderful. I found this recipe on someone’s Facebook post but it didn’t link to any place so I can’t give anyone credit.

I actually made a few changes but I think they were good changes. I added a bit more liquid to make up the sauce because I wanted to make sure there was plenty for the rice.  My entire family loved this recipe. No doubt this will be made again soon.

Ingredients:
  • 1 pound boneless beef chuck roast, sliced into thin strips (Slice partly frozen for the thinnest slices)
  • 1 cup beef broth (reduced salt is best because of the soy sauce)
  • 1/2 cup water
  • 1 cup soy sauce
  • cup brown sugar
  • 2 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 1 tsp. garlic powder
  • ¼ tsp. ground ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons cooled sauce from the crock pot after being cooked
  • 12 oz. Fresh broccoli florets 
  • Hot cooked rice
Stove Top Directions:
  1. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Place beef in a large pot and pour sauce over beef. 
  2. Stir all together and then bring to a boil
  3. Once your pot begins to boil turn down the heat until your pot is simmer between medium to medium low
  4. Cook until meat is tender about 1 hour)
  5. Once your meat is tender add broccoli then cook until broccoli is tender
  6. If your sauce is not thickening, try bringing your sauce to a boil and add corn starch to a bit of the sauce then combine all to the mixture. Boil until your desired consistency is reached
  7. Serve over hot cooked rice.
Crock Pot Directions:
  1. Place beef in a crock pot.
  2. In a small bowl, combine broth, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
  3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
  4. Add broccoli to the crock pot. Stir to combine.
  5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
  6. Serve over hot cooked rice.

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Oct 3, 2013



This recipe is ridiculously delicious and just in time for the fall and of course pumpkin season. It’s easy to make and so healthy for you. Here is a great list of pumpkin health benefits. It can help you lose weight and boost your immunity. Yes please!

I can see myself making this recipe all the time then again I don’t mind eating pure pumpkin by itself. I am in love with it. How about the entire bowl for under 200 calories 190 to be exact.  I can even see using some vanilla yogurt or adding pure vanilla to the recipe. You could even add more pumpkin and turn it into a fantastic fruit dip. Delicious!


Ingredients:
  • 1 cup plain unsweetened plain yogurt
  • ½ cup canned pure pumpkin (not pumpkin pie filling)
  • Stevia
  • Pumpkin Pie Spice
Directions:
  1. In a bowl combine pumpkin and yogurt and mix well
  2. Add stevia and pumpkin pie spice to taste and mix well. 
  3. Refrigerate until ready to serve. 
  4. Serves two at less than 100 calories per serving.

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Oct 2, 2013



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