Crisyp Onion Straws

On occasion we take unhealthy to a whole new level and make our own onion straws. They are so yummy and so fantastic that it’s really had to pass them up.

They are simple and delicious, and I don’t make them often enough, but they are worth the time and effort you have to put into them.

Ingredients:

• 2 large onions
• 1 cup flour
• 1 tsp. garlic powder
• 1 tsp. paprika
• ½ tsp. salt
• 1/8 tsp. pepper
• Oil for frying

Directions:

1. Begin heating oil in a frying pan on medium high heat (adjust as needed). By the time your prep work is done your oil should be hot enough to fry (test your oil to make sure before frying)
2. In a zip plastic bag add flour, garlic powder, paprika, salt, pepper, zip up and shake all together
3. Slice onion as thin as possible. I use a boning knife to get the onions super thin.
4. Add sliced onions to the zip bag close and shake.
5. Add onion a handful at a time to the oil (do not over crowd your frying pan) and fry until they are golden brown.
6. Drain on a paper towel
7. Repeat until onions are all cooked.

Check Out Our Online Recipe Book: www.CafeChatterbox.com

Read More

Pan Fried Turnips and Potatoes

My husband is from Minnesota and told me he had never tried turnips. I am very much a southern girl and grew up with turnips. I always had them in stew and that’s pretty much it. I decided to take a turnip and turn it into something I thought he would like. I know him well enough to know he wasn’t going to like turnips, and I was right. I made this recipe because it’s a combination of both turnips and potatoes I wanted to break him in easy. It turned out great, but it was very evident when you had a turnip in your mouth because they have a much stronger flavor than potatoes. If you like turnips I have no doubt you will like this recipe. 

Ingredients:

• 1 1/2 lbs potatoes, peeled and cut into 1 inch cubes
• 1 1/2 lbs turnips, peeled and cut into 1 inch cubes
• 5 tablespoons butter
• 1 medium sweet onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped parsley

Directions:

1. Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
2. In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
3. To the skillet, add the cooked drained potato and turnip cubes.
4. Add the salt and pepper.
5. Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
6. When done, sprinkle with the parsley and serve.

Read More

Ham and Potato Hash

This recipe is not visually appealing, but it definitely takes comfort food to a whole new level! I started off using this recipe, but then I wanted to add my own twist to it. I made it the first time following the recipe to the letter, and it was wonderful. The second time I decided to add my own spin on it, and it was wonderful! 

Ingredients:

• 3 cups potatoes, peeled, boiled and cut into cubes
• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 of a medium onion diced
• 2 cups condensed milk (like Carnation)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup Pepper Jack Cheese shredded
• 2 cups cook ham diced 
• 1/8 teaspoon paprika

Directions:

1. Peel, and dice potatoes and boil until they are tender, drain and place in a baking dish
2. While the potatoes are boiling cut ham into cubes and place in a frying pan along with the onion. Begin to pan fry until the onion is tender, but not brown. Add to the baking dish 
3. Gently combine the potatoes, ham and onions in the pan. 
4. Melt butter in a saucepan over a medium heat. Gradually add flour mixing constantly with a whisk, gradually add milk then add cheese and paprika.
5. Heat until warm, melted and smooth. (Use a whisk and stir constantly)
6. Pour white/cheese sauce over potatoes and meat and mix all together.
7. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

Read More

Homemade Foaming Hand Soap

I don’t like to refer to myself as cheap so I will say I am frugal. I hate spending big bucks on things we use every day.  I love to have foaming hand soap in the bathroom, but I hate to pay refill prices. In the kitchen I have the Lysol No-Touch Hand Soap System which I refill myself also. I decided to find a way to refill my foaming hand soap dispenser that I purchased at Target. I paid around $2.50 for the initial foaming soap dispenser and of course it came filled, but I wasn’t going to pay the money they wanted to refill it. After 2 minutes of research I found a “recipe” and instructions on how to make my own. I walked to the bathroom with a measuring spoon, cup, and dish soap and 1 minute later I had foaming soap! Simple Simple Simple! Cheap!

You will need:

• 1 empty foaming hand spa dispenser
• 3 TBS Clear (very important) liquid soap (body wash, hand soap, dish washing soap, shampoo)
• 2/3 Cup water

Directions:

1. Add the 3 TBS of clear liquid soap to your foaming hand soap dispenser
2. Add the 2/3 Cup of water
3. Close up your your foaming hand soap dispenser and gently move the soap and water around so that they will mix well. Do not shake! Gently combine the water and the soap.
4. Test your foaming hand soap dispenser to insure it works
5. Enjoy!

Read more: How to Make Foam Hand Soap | eHow.com http://www.ehow.com/how_4994705_foam-hand-soap.html#ixzz19dcZr4rm

Read More

Hearty Corn Chowder

This is an excellent recipe on a cold winters night! It's warm and filling, and even better... it's not very expensive! I love corn chowder!! I had no idea I loved it until I finally gave it a chance now it's a favorite soup of mine. I did not use fresh corn. I actually used one can of sweet corn.

Ingredients:

• 3 ears fresh corn or 3 ears bicolor corn (I used 1 can or sweet corn)
• 4 ounces bacon, cut into 1/3 inch dice
• 2 tablespoons unsalted butter
• 1 medium onion, cut into 1/2 inch dice
• 1/2 large red bell pepper, cut into 1/2 inch dice
• 1 sprig fresh thyme, leaves removed and chopped
• 1/2 teaspoon ground cumin
• 1/8 teaspoon turmeric
• 1 lb yukon gold potato, peeled and cut into 1/2 inch dice
• 3 cups chicken stock
• kosher salt
• fresh ground black pepper
• 2 teaspoons cornstarch, dissolved in
• 2 tablespoons water
• 1 cup heavy cream (Milk can also be used or canned milk)
• 2 tablespoons minced fresh chives or 2 tablespoons thinly sliced scallions

Directions:

1. Husk the corn.
2. Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job. 
3. Cut the kernels from the cobs and place in a bowl.
4. You should have about 2 cups.
5. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
6. Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
7. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
8. Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
9. Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
10. Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
11. Some of the potatoes will have broken up, but most should retain their shape.
12. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
13. Reduce the heat to medium and season the chowder with salt and pepper.
14. Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
15. As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
16. Adjust the seasoning if necessary.
17. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
18. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
19. When ready to serve, reheat the chowder over low heat; don't let it boil.
20. Ladle into cups or bowls and sprinkle with the chopped chives.

This recipe was found on www.food.com

Read More

Teriyaki Chicken Legs

This is a fantastic recipe! The chicken legs are bursting with teriyaki flavor. I marinate the chicken legs no less than 12 hours which makes a huge difference. By marinating them for at least 12 hours the marinade has a chance to get deep into the meat. Fantastic!

Ingredients 

• 2 lbs chicken legs
• 1/2 cup margarine or butter
• 1 cup soy sauce (I use reduced salt)
• 1 cup brown sugar
• 3/4 cup water
• 1/2 teaspoon dry mustard
• 3/4 teaspoon garlic powder

Directions

1. Heat butter, soy sauce, sugar, water mustard and garlic powder  in the microwave or stove top until the butter and sugar melt. Allow to cool
2. Place chicken legs in zip bag
3. Pour  marinade over legs and marinate at least 12 hours, turning as often as possible.
4. Drain off all the marinate
5. Bake in a heavy foil lined baking pan at 375F for 1 hour or until down, turning occasionally.

Read More

Puppy Chow

Chex Party Mix is a staple for our Christmas Celebration.  Since I married my husband I always make something  that he grew up being “Puppy Chow” which is made with  Chex cereal! We love finding new and creative ways to use  Chex especially at the holidays!

Ingredients:

• 9 cups Chex cereal
• 1/2 cup peanut butter
• 1 cup chocolate chips
• 1 1/2 cups powdered sugar

Directions:

1. In a saucepan over low heat melt the chocolate chips and add peanut butter.
2. Mix until smooth.
3. Remove from heat, add Crispix and stir until coated.
4. Pour powered sugar into a large plastic bag, add coated Crispix and shake until well coated.

 

Read More

Wordless Wednesday: Coupons!

This is how coupons pay off!! Because I use coupons I got 74 items at Kroger totaling $139.21 for $7.90 after coupons!! When people tell me they don't like to use coupons, it's embarrassing, they don't have time, it's too much trouble... yada... yada...yada this is what I say in response: $7.90 for 74 items! Coupons give me the ability to share with my extended family, the food pantry, and feed my own family for very little to nothing! Clip, Save, and Life!

Read More

Wordless Wednesday (Ummm Pretzels!)

When Kevin and I were at the Texas Renaissance Festival on Saturday where the pretzel guy became our best friend. We literally didn’t eat one single thing other than pretzels. We are seriously cheap! LOL We just couldn’t justify $8 for everything you could eat there especially after we spent that a few weeks ago when we were there, and it wasn’t worth the money. We had a large breakfast before we went, and had a good dinner when we left. It sill ended up costing us less. So anytime we got hungry we had a pretzel and actually completely enjoyed them. I am sad that the Renaissance Festival is over for another year, but it was sure fun while it lasted.

 

Read More

Libby's Pumpkin Roll (Recipe)

This is fantastic and a great presentation if you want to give it to someone as a gift, or make it for a great after dinner treat. We make at least two each Thanksgiving. They do not last very long in our family. I have even known people who sell these in their office for $8-$10 each. Shesh.. or just make it for $4? This is a must for Thanksgiving! So if you are sitting there right now wondering what you should make tomorrow this is it!!

Ingredients:

Cake

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Filling:

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)
  

Directions:
CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR

FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Read More