Money Saving Tip Tuesday

Welcome to another edition of Money Saving tips.
In this edition I will be sharing some cool tips that won't break your bank, and will keep you smiling from ear to ear all the time.
Once again thank you for sticking around for, this first edition of money saving tips for this March edition. I will be bring you different money saving tip's daily on saving cash in your wallet, every Tuesday. This week on money saving tip's Living Better Cafe wants to, help you save more cash in your wallet than ever before. This week I will be giving you a Money saving recipe, yes! making delicious meals within side the comfort of your home, or wherever you maybe can also save "YOU" Money!

This money saving tip I know you are sure going to love especially, if you are a huge fan like myself over barbecue sauce.
Therefore, if you have ketchup siting in your refrigerator right now. It's time to revamp ketchup and turn that sweet taste into a "Tang". This recipe is sure to be a "WINNER"!

Barbecue Sauce

Adapted from: http://allrecipes.com/recipe/19611/bar-b-que-sauce/

Serves: 9

1/2 c. - 1 Tbsp. Ketchup
1/2 c. - 1 Tbsp. Root beer
2 Tbsp. - 3/4 tsp. Brown sugar
2 Tbsp.- 3/4 tsp. Worcestershire sauce
1 Tbsp.- 1/4 tsp. Red wine vinegar
1 dash Hot sauce
1 tsp. Garlic powder
1/4 tsp. Mustard powder
1 tsp. Crushed red pepper flakes (or more to taste)

Directions:

1. Add all ingredients to a small saucepan over medium heat, blend together ketchup, brown sugar, Worcestershire sauce, vinegar, hot sauce, garlic powder, mustard powder, and salt, red pepper flakes and root beer. Bring to a simmer, then remove saucepan from heat and allow to cool. place into an air tight container. Refrigerate until ready to use.

Red Bean Hummus

Adapted From: http://www.sheknows.com/recipes/red-bean-hummus


Serves: 4

1 (15-oz.) can dark red kidney beans, rinsed
Zest and juice of a lemon
1 small garlic clove, chopped
1 small jalapeno pepper, chopped (about 2 teaspoons) -less if you don't want it too spicy
2 tablespoons coarsely chopped parsley
1 heaping Tbsp. Sunflower seed butter
2 Tbsp. olive oil
Course Himalayan Salt to taste
freshly ground black pepper to taste

Directions:

1. Place all ingredients into a food processor,or blender and puree until smooth.

Banana-coconut butter

When you taste this recipe you will not go back to, eating Peanut butter again.

Serves: varies

4 oz. Margarine
3 eggs, beaten
4 lg. Bananas
1 1/4 c. Pure cane sugar
1 1/4 c. Shredded coconut flakes
2 Tbsp. Lemon juice

Directions:

1. Cream together margarine and sugar.

2. In medium size mixing bowl add in eggs, lemon juice, coconut, and mashed bananas.

3. Combine together well in a metal mixing bowl.

4. Place the mixing bowl in a saucepan of water on the stove, over medium heat. Stir until mixture becomes thick.

You can say good ridden to PB, and Hello to Banana-coconut butter.

Living Better Suggestions:

* spiff up a sandwich. Like, opting out peanut butter.
* Jazz up any dessert. Like, cakes, donuts and ect.

Pumpkin Butter

Adapted from: http://allrecipes.com/recipe/13632/pumpkin-butter/

If peanut butter isn't your taste, and you want something that Screams...."Fall" is here. Then come try this.

Serves: 10

1/4 (29 oz.) can pumpkin puree
3 Tbsp. Apple juice
1/2 tsp. ground ginger
1/4 c. plus 2 Tbsp. Agave nectar
1/8 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:

1. Blend together pumpkin,apple juice, ginger,cloves, cinnamon, nutmeg and nectar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stirring frequently.

2. Transfer to a clean containers and chill in the refrigerator until ready to serving.

Toasted Pecan Butter

looking for another alternative for "Peanut Butter", come try this recipe. Please keep in mind that if you have any tree nut allergies, that there are better substitute to use.

serves:7

1 Tbsp. plus 2 1/4 tsp. chopped pecan * sunflower seeds
2 1/2 tsp. light brown sugar
3 Tbsp. plus 1 1/2 tsp. margarine, at room temperature
1/4 tsp. Vanilla extract

Directions:

1. Preheat oven to 325.

2. Spread the pecans onto a baking sheet; toasting them in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool at room temperature.

3. Pulsing the brown sugar, margarine, and vanilla together in a food processor or blender several times to thoroughly combine. Margarine will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Pack into a jar with a air tight lid and refrigerate.

Citrus- mint vinaigrette dressing

Serves: 5

1/3 c. + 1 Tbsp. + 1 tsp. Olive oil
2 Tbsp. + 3/4 tsp. Apple cider vinegar
1 Tbsp. + 2 tsp. Manuka honey
1 Tbsp. + 3/4 tsp. Chopped fresh mint leaves
1 Tbsp. + 3/4 tsp. Fresh squeezed lemon juice
1 Tbsp. + 3/4 tsp. Fresh squeezed orange juice
7/8 clove garlic, minced

Directions:

1. In a bowl, blend together the olive oil, apple cider vinegar, honey,mint leaves, lemon juice, Orange juice and garlic.

2. Pour into a glass jar and shake well, then add to salad add toss.

Spicy asian dressing

Serves: 5

1/2 c. + 2 Tbsp. Chopped fresh parsley
2 1/2 tsp. Lemon juice
2 1/2 tsp. Pinches ground cumin
1 1/4 c. Plain yogurt
2 1/2 tsp. Sweet chili sauce


Directions:


1. Stir together the parsley, lemon juice, cumin, yogurt plus chili sauce into a bowl.

Tartar sauce

Serves: 4

2- 1/2 clove garlic, chopped
3/4 habanero pepper, seeded & minced
1/4 tsp. Himalayan salt
1/2 tsp. Manuka honey 
2 1/2 tsp. Low fat sour cream
2 Tbsp. + 1/2 tsp. Low fat mayonnaise
1 Tbsp. + 1/2 Filter water
 3/8 sweet pickle, minced


Directions:

1. In a mixing bowl, mix all the ingredients together, and mix well until completely blended. Refrigerate until ready to use.