Author: Nicole

I was so excited to try this sauce. I love the flavor of the chipotle pepper. The smokiness is wonderful. This recipe really hit the spot. First it’s super easy to make, and you can use it for just about anything, salad dressing, nugget dipping sauce, French fry dipping sauce. You name it! This sauce is what versatile is all about!

• ½ cup plain yogurt
• ½ cup of mayonnaise
• 1 chipotle pepper in adobo sauce
• 2 cloves of garlic
• 1-1/2 teaspoons of adobo sauce (more or less depending on the heat
• 1 beef bouillon cube
• 1 tbsp. lime juice
• ½ tbsp. cumin

Directions:

1. You will need to remove one pepper from the can and remove all the seeds. I found it easy to use my fingers to remove the seeds, but a knife or a spoon will work too. 
2. Add all your ingredients to a blender and blend on high until well blended. 
3. Taste for heat and decide if you need more or less. 
4. Place in an airtight container and refrigerate until needed at least 3 hours to all the spices to mingle. 

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

I had never heard of Pesto before in my life until the first time I went to Philadelphia. I was staying at a friend’s house and his mother asked me if I wanted her to pick up from fresh pesto from an Amish restaurant. I know I had to have looked at her like she lost her mind. She then said…. “What you don’t like pesto” my response to her was… “I don’t know…. I don’t know what pesto is” I could just hear Jeff Foxworthy saying…. Does it swim, does it fly, and did it walk yesterday? I was clueless!

When I got home and told my very Texan and Very Cajun Mom and Dad about trying pesto they looked at me like I was crazy no doubt they were hearing Jeff Foxworthy in their head too. Although my Dad never tried pesto and my Mom has yet to give it a try I have no doubt they would love it. I must say when I finally had it I loved it.

• 6 slices thick white or wheat sandwich bread
• Mozzarella cheese
• 3 tbsp. prepared pesto (I used Classico)
• 1/8 tsp. garlic powder
• 1 tbsp. Grated parmesan cheese
• 4 tbsp. Unsalted butter

Directions:

1. To a microwave safe bowl add 4 tablespoons of butter and allow to melt just enough to leave the butter nice and thick. Then to the warm butter mix add parmesan cheese and garlic powder mix well and set aside.
2. Prepare each sandwich by adding one half to one tablespoon of pesto to one side of three pieces of bread. 
3. Then top that slice of bread with a generous portion of mozzarella cheese. Then top each sandwich with a slice of bread and top the bread with a generous slathering of your butter mixture. 
4. Warm a griddle on a medium heat, once it’s warm, place buttered side of the bread down then butter the new top side with your butter mixture. 
5. Allow your sandwiches to slowly cook. You don’t want it to brown too quickly or your cheese will not melt but your bread will be too brown or burnt.  
6. Once your cheese is melted remove and serve. 

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();
Check Out Our Online Recipe Book: www.CafeChatterbox.com

This is one of those semi-homemade recipes. These brownies are so easy and taste bud blowing. You will have everyone believing that you made these brownies from scratch. They are rich and delicious and in my opinion only get better the longer they set. Biting into the ooey-gooey caramel bits and chocolate chips will have you craving more and more.

*Please note that these measurements and the temperature are based on my box of brownies you will need to base yours on YOUR box of brownie mix. The only thing that will changed in the ingredients will be substituting the oil for melted butter. The butter will make your brownies richer.*

Ingredients:

• Boxed Brownie Mix (Family Size 9×13) (I used Aldi’s brownies)
• 1 cup Caramel Bits (I used Kraft)
• ½ cup pecans chopped
• ½ cup chocolate chips
• 2/3 cup (10 tbsp.) melted butter
• Cooking Spray

Directions:

1. Preheat oven to 350 degrees
2. In a mixing bowl add brownie mix, scrambled up egg, water, melted butter and mix well
3. Fold in caramel bits, chocolate chips, and pecans
4. Spray a 9×13 pan with cooking spray and pour in brownie mix
5. Bake for 20-25 minutes.

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

I grew up on a chili recipe similar to this one. I have altered it a bit from what I would normally have to add a few different flavors. This recipe is really great and super simple. This recipe is not spicy but it can easily be made into spicy chili based on the ingredients you add or the amounts you add.

• 2 lbs. extra lean ground beef
• 1 large chopped onion
• 1 large chopped green bell pepper
• 2 large garlic clove, minced
• 2 (14 1/2 ounce) can diced tomatoes, undrained
• 1-1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ tsp paprika
• 1 cup salsa (I used Pace Mild)
• 1-1/2 teaspoon salt or more less if desired
• 2 beef bouillon cubes (MSG free if possible)
• Pinch red pepper flakes or more if desired
• 1/4 teaspoon pepper
• 1 (15 -16 ounce) can kidney beans, rinsed and drained
• 1 can 27 ounce Chili Beans in chili sauce (pinto beans in chili sauce) (do not drain)

Directions:

1. Brown beef then drain off grease
2. Add onion, bell pepper, and garlic cook until the vegetables are tender.
3. Stir in remaining ingredients
4. Heat to boiling, reduce heat to medium low.
5. Cover and simmer 1-1/2 hour or until chili thickens up stirring every 10-15minutes
6. Serve over rice

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