Apr 30, 2014



If there was any doubt that it’s the little things in life that make me happy here is the proof. This is probably the “coolest” toilet I have ever seen. Yes, I call it a super toilet!

I was at Mystic Lake Casino a few weeks ago outside of Minneapolis when I stubble upon this awesome invention. This is the most sanitary toilet I have ever seen in my life.

With a push of a green button the plastic covering on the toilet seat rotates to the left and a fresh, clean, and sanitary toilet seat cover, appears. You never have to worry about who was there before you because it’s always clean. The worst you have to worry about is pushing the green button.

How cool is that? I think we need to campaign for more awesome toilets like these. You can’t tell me they are not better for everyone!!

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Apr 29, 2014



This recipe is very much "Like" Frito Lay Bean Dip if I didn’t know better I would swear it was the exact recipe. The only difference I see is that this dip is smoother whereas the Lay’s dip is much thicker and harder to dip.

I love this recipe! It’s simply fantastic. I decided I would take my dip to the true bean dip critic … my Mom! Her favorite bean dip is Frito Lay Bean Dip she would tell you there is nothing better… until she tried this one. She loved it! She was so excited at even the idea of making this herself and might I add for just a fraction of the price and guess what! You know what’s in this dip and you get A LOT more than you do in a small can!!

The second biggest selling point for me on this dip (besides it’s awesome) is the fact that this recipe cost me less than $1 yes less than a dollar! I bought store brand refried beans then added the few extra things.

Dirty cheap, easy, and fantastic! I am sold and so was the queen of bean dip my Mom!


Ingredients:
  • 1 (15 ounce) can refried beans
  • 5 slices bottled jalapenos (nacho slices)
  • 1 tablespoon brine, from bottled jalapeno slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
Directions:
  1. Combine refried beans with the other ingredients in a food processor. (I threw everything into a Kitcheaid bowl and let the mixer do all the work.)
  2. Puree ingredients on high speed until smooth.
  3. Cover and chill for at least an hour before serving.
Original Recipe Source

Number of Servings: 8 (1/4 cup per serving)
Nutritional Information:
  • 52 calories per serving
  • 9 carbs 
  • 1 grams of fat 
  • 3 protein
  • 1 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Apr 24, 2014



We loved this recipe. One of our guest even said wow this taste like a meatball sub. In my head I went Duh! I told you it was a meatball sub casserole lol OK whatever. This recipe really was delicious! We all loved it and it was super-super easy and painless!


*My only complaint is that the bread on the bottom turned to rubber bread. Next time I am planning on taking the bread and spreading some garlic butter on it them toasting it. Then cutting it into bite size pieces. Another idea would be to take pizza dough, roll it into small 1 inch balls, place it in the bottom of the pan and bake it until the dough is cooked through, then proceed with the recipe.*


Ingredients:
  • 1 loaf Italian bread, cut into 1-inch thick slices
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tsp. Italian Seasoning
  • 1/4 tsp. pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1-lb. pkg. fully cooked frozen meatballs, thawed
  • 1 (28 oz.) jar pasta sauce
Directions:
  1. Preheat oven to 350F degrees.
  2. Arrange bread slices in a single layer in an ungreased 9x13 baking dish (see notes below).
  3. Fill in any gaps with smaller bits of bread.
  4. In a bowl, combine cream cheese, mayonnaise and seasonings.
  5. Spread mixture over bread slices.
  6. Sprinkle with 1/2 cup shredded mozzarella cheese.
  7. Gently mix together spaghetti sauce and meatballs.
  8. Spoon over cheese.
  9. Sprinkle with remaining cheese.
  10. Bake uncovered for 30-35 minutes.
Original Recipe Source

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Apr 22, 2014




This recipe is actually a mistake. I started off making two different recipes and finished with a bang. When I realized I had added taco seasoning to my hummus recipe instead of paprika I thought I was in big trouble. This is what happens when you are making too many recipes at one time.


Mini Cups are great for dipping and prevents double dipping!
I ran to my laptop hoping to save the day. I actually found a Betty Crocker Recipe that was similar so I added a little more taco seasoning as recommended and came out with a real gem!

This recipe is so easy and although it’s not really like Betty’s because it has tahini in it I am still giving Betty Crocker the nod here! Easy, delicious and great for dipping!!



Ingredients:
  • 1 tablespoon water
  • 1-1/4 tablespoon taco seasoning mix
  • 1 can (15 oz.) chick peas (undrained)
  • 2 teaspoons olive oil
  • ¼ cup tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic, chopped
Directions:
  1. Drain chick peas, but reserving the liquid. 
  2. To a blender or food processor add chick peas, tahini, oil, lemon juice, garlic, and taco seasoning mix. Cover; blend until smooth. 
  3. Add reserved chick pea liquid, 1 teaspoon at a time, until desired consistency. 
  4. Taste the hummus for flavor if you desire add more taco seasoning (Note that the flavor will progress as the hummus sits so do not over-load on the seasoning).
  5. Refrigerate for 1 hour or more for flavor.
Original Recipe Source

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Apr 19, 2014


I made this recipe for a get together we were invited to. Everyone was asked to bring, snacks, appetizers, finger foods, or dips.  I chose this dip and I am sure happy I did. One great thing about this recipe is it’s something you can make ahead of time. The longer it sets the better. I made it on Saturday and it was ready to go on Monday with just a quick stir and of course plating it.

This recipe makes a lot of dip. Far more than I was planning on I didn’t realize that the onions and shallots would give it so much bulk. At first I thought it was overkill but when I came one with an empty tray I knew it was a success. We loved it! I can’t wait to make it again!! Another great Guy Fieri recipe!!


Ingredients:
  • 2 tablespoons vegetable oil (Do not use olive oil)
  • 1 tablespoon butter
  • 2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
  • 2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
  • 2 cups sour cream
  • 1 cup mayonnaise (I used Dukes for the lemon flavor)
  • 1 teaspoon celery salt
  • 1 teaspoon Worcestershire
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
Directions:
  1. In a large sauté pan over low heat, add oil and butter. When butter is melted, add onions and sauté stirring occasionally until golden brown and caramelized, about 35 minutes. This is a slow process do not turn up the heat to make it go faster or you will lose the whole effect of caramelizing the onions. This is key to the recipe.
  2. Add shallots and sauté for 15 minutes more until onions and shallots are dark brown. 
  3. Remove from heat and let cool for 5 to 6 minutes (I stuck mine in the freezer for a few minutes) then chop into 1/4-inch pieces. Set aside to cool to room temperature.
  4. In a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. 
  5. Chill at least 1 hour or overnight, prior to serving. I would suggest overnight so that all the flavors can dance together!
Original Recipe Source

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Apr 17, 2014



This recipe is delicious! On my! One thing I really love about it is the fact that you can do so much with it. You could make it a speedy recipe by precooking the rice, and the chicken (even using leftover chicken), then mixing everything together and baking. You could also change out the spices, and the spiciness of the salsa. I think I would even consider shredding the chicken and mixing everything together.

This recipe would also make a great freezer recipe. Place everything in a pan, and mix. Cover with foil and freeze. You could also easily place this recipe in a slow cooker. It doesn’t get any easier than this!

I found that I had to bake it an additional 10 minutes to make sure the rice was well cooked, but that could have been just me. This recipe is low in calorie and high on flavor and it’s easy!


Ingredients:
  • 1 cup uncooked white rice
  • 1 cup corn kernels
  • 1 (15 oz.) can black beans
  • 1 (16 oz.) jar salsa
  • 1 cup beef broth
  • ½ Tbsp. chili powder
  • ½ Tbsp. dry minced onion
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp oregano
  • 1 pound raw chicken breasts (cut into bite size pieces)
  • 1 cup shredded cheddar cheese
Directions:
  1. Preheat the oven to 375 degrees.
  2. Drain and rinse the black beans.
  3. To a 3 quart baking dish or an 8x8 baking dish add dry rice, black beans, corn, salsa, chicken broth, and spices. Stir until everything is well combined.
  4. Cut the chicken breasts into bite size pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  5. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. 

Number of Servings: 8
Nutritional Information:
  • 224 calories per serving
  • 26 carbs 
  • 5 grams of fat 
  • 19 protein
  • 5 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Apr 16, 2014


Minneapolis, Minnesota
April 3, 2014





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Apr 15, 2014



This is a great salad recipe with an incredibly tasty dressing. The color is beautiful but not something you associate with eating. My husband actually asked me what was wrong with the salad.

The flavor is great and the calories are low too. You can’t ask for much more than that.  I didn’t think I would be able to get anyone to eat this salad but everyone gobbled it down! Love it!

Ingredients:
  • 5 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed


Cilantro Dressing:
  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 fresh squeezed orange or lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons rice wine vinegar


Directions:
  1. To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  2. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.
  3. Serve immediately, garnished with tortillas trips, if desired.
Original Recipe Source

Number of Servings: *Dressing Only*-12 (two tbsp per serving)
Nutritional Information:
  • 49 calories per serving
  • 2 carbs 
  • 5 grams of fat 
  • 1 protein
  • 1 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Apr 4, 2014




This is a great recipe especially if you like zucchini. For the zucchini haters in my house the recipe was not high on their list as expected. The mistake I made with this recipe was not using shredded parmesan cheese but rather using the Kraft parmesan in a jar. Yes big mistake! I have no doubt that would have been a huge improvement.



The group parmesan cheese ended up tasting a bit grainy and dry whereas the shredded would have actually melted. Although this recipe actually didn’t turn out it was very good and is something I would make again in the future.



Ingredients:
  • 8 medium zucchini, sliced in half
  • 1 cup Parmesan cheese, shredded
  • 1/2 tbsp. dried thyme or oregano
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
Directions:
  1. Preheat oven to 350 degrees F. Arrange zucchini halves on 2 rimmed baking sheets lined with parchment paper.
  2. In a small bowl, mix to combine Parmesan cheese, oregano (thyme), salt and black pepper. 
  3. Top each zucchini slice with 1 - 1.5 tbsp. of cheese-herb mixture spreading evenly. 
  4. Bake for 15 minutes. 
  5. Then broil on High for 4 - 5 minutes or until cheese turns crispy and golden. Serve warm or cold.
Original recipe Source

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Apr 2, 2014



 





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