Apple- Banana Slaw

Serves: 6

3 bananas,sliced
3 red delicious apples,cored and shredded
1 (16 oz.) pkg. Cole slaw mix
2 1/2 Tbsp. cinnamon
21/2 Tbsp. lemon juice

Directions:

1. Combine the cole slaw mix and apples, bananas and lemon juice into a large mixing bowl.

2. once blended add in cinnamon and toss again, until completely incorporated and refrigerate for 1 hour.

Vegan Banana- Apple ice cream

Serves: 1

1 c. yogurt

2 tsp. Vanilla extract

1 Tbsp.- 1 tsp.sugar

1 small gala apple, cooked

1 Banana

Directions:

1. Add the apple into a small saucepan and allow to cook, until soft. Once soft remove from heat and allow to chill in the freezer until chill.

2. in a freezer safe bowl, or container mash and blend together yogurt, apple,banana, sugar, vanilla extract,

3. place into freezer for 30- 60 minutes.

Note:I made this today for myself today. But, if I was making this for multiple people I would not use the same utensil to taste with.

Cacao-Cranberry quinoa cookies

Adapted from: http://www.bonappetit.com/recipe/almond-cranberry-quinoa-cookies

Serves: 2 dozens

1 1/2 c. all purpose flour
1 tsp. Course Himalayan salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) unsalted Margarine, room temperature
1/4 c. pure cane sugar
1/4 c. (packed) light brown sugar
1/4 c. honey
2 lg. eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 c. cooked quinoa, cooled
1 c. old-fashioned oats
1 c. dried cranberries
1 c. Cacao chips

Directions:

Preheat oven to 375. Line 2 cookie sheets with Silicone cooking mat. Whisk together flour, salt, baking powder, and baking soda in a medium sized bowl. Using a electric mixer,or hand metal whisk, beat margarine, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, Cacao. Spoon dough in 2- Tbsp. portions onto prepared sheets, spacing 1- in” apart. Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool.

Orange juice cookies

Adapted from: http://catcora.com/recipes/desserts/lemonade-cookies/

When I made Cat Cora's delicious Lemonade cookies for my family one spring day. I thought to myself that theses cookies can also be made using a different kind of juice, and I so happened to think Orange Juice.

Serves: 3 dozen approximately

1 6-oz. Can of Frozen orange Juice concentrate
1/2 lb. Unsalted margarine (2 sticks) (Softened)
1 C. Pure cane Sugar (Plus extra to sprinkle over the cookies)
2 Tbsp. Orange Zest (Finely Grated)
2 Large Eggs
2 1/2 C. All-Purpose Flour
1 tsp. Baking soda
1/8 tsp. Course Himalayan salt

Directions:

1. Preheat oven to 375.

2. Fill a metal large bowl with warm water, and place unopened can of orange juice inside to thaw... meanwhile mixing the cookie dough.

3. In a large glass bowl, cream together the margarine and sugar with a hand mixer, or electric mixer. Add in the orange zest, if desired. Add the eggs one at a time, beating well after each addition. Continue beating until the mixture is light and creamy, 4-5 minutes, then set aside. In a separate bowl, whisk together the flour, baking soda and salt.

4. Measure out about 1/2 cup of the thawed Orange Juice and set the rest aside. Add about 1/3 of the flour mixture to the creamed margarine and sugar. Stir, then add about one third of the 1/2 cup orange juice. Continue adding the flour and orange juice alternately, stirring after each addition, until the mixture shows no signs of flour. Beat on low speed with the mixer just until all the ingredients are combined.

5. on a ungreased cookie sheet drop teaspoonful of dough 2 inches apart.

6. Bake the cookies, checking them after 8 minutes. When the edges are just starting to brown, remove the cookies from the oven. (The centers will still look soft.) Using a pastry brush, immediately brush the top of each cookie very lightly with a little of the remaining Orange juice concentrate, then lightly sprinkle with sugar. Transferring the cookies to a rack and allow them to cool completely.

7 up cookies

Adapted from: http://allrecipes.com/recipe/10188/root-beer-cookies/

If you love 7 up cake then you will love theses cookies.

Serves: 18

1 c. packed brown sugar
1/2 c. Margarine
1 egg
1/4 cup buttermilk
1 tsp. Pure vanilla extract
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Course Himalayan salt

Directions:
1. Preheat oven to 350.
2. Combined together the brown sugar, 1/2 c. margarine, egg, buttermilk and 1 teaspoon of vanilla extract.
3. Add flour, baking soda and salt and incorporate well.
4. Drop about a teaspoon sized pieces of dough 2 inches apart on greased cookie sheets. Bake for 6 to 8 minutes.

Molten lava cookies

Adapted from: http://www.kevinandamanda.com/…/chocolate-chip-lava-cookies…

If you love Molten lava cake your taste buds will for sure love theses cookies.

Serves: varies

1/2 c. (1 stick) Margarine, softened
1/2 c. coconut sugar
1/2 c. pure cane sugar
1 large egg
1/2 Tbsp. Pure vanilla extract
1 3/4 c. all purpose flour
1/2 tsp. Course Himalayan salt
1/2 tsp. baking soda
1 (11.5 oz) semi sweet chocolate chips

Directions:

1. Preheat oven to 350. Spray a standard size muffin tin with cooking spray. Place ½ c. chocolate chips in a double boiler, and stir until chocolate is melted. Pour into Ziploc bag. Set aside to cool.

2. With an electric mixer, cream the margarine and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. In a separate glass mixing bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 c.) and stir to combine.

3. Using half the cookie dough, scoop 1/2 -2 Tbsp of dough, flatten it out a little bit, and place in the bottom of the muffin tin.

4. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

Living Better suggestions:

* caoca nibs

Three Ingredient Chocolate Chip cookies

Serves: Makes one dozen 3-in cookies

2 c. Almond Butter
1 c. semi- sweet chocolate chip's
1 egg's

Directions:

1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium sized glass mixing bowl add the almond butter, egg, chocolate chip. Using an electric mixer, beat the mixture at low speed until smooth.

2. Form the cookie dough into 12 balls and arrange them on the prepared baking sheets. Flatten the balls with the tines of a fork to 3-inch rounds. Bake one sheet at a time in the center of the oven for about 15 minutes, until the cookies are lightly browned around the edges. Let the cookies cool completely on the baking sheets.

Note:
You can use. For example, Cashew butter or Peanut Butter if you do not like almond butter.

Pumpkin cupcakes

These cupcake's are super moist, you're going to want more then just one.

Serves: 12

1 c. Margarine
2 c. pure cane sugar
4 egg's, leave at room temperature
2 1/2 c. self- rising flour
1 c. Milk or Water
1 tsp. Vanilla extract
1 (15.oz.) can pumpkin or Pumpkin puree
1 tsp. Ground cinnamon
1/2 tsp.Ground nutmeg
1/4 tsp. Ground Clove

Directions:

1. Preheat oven to 350. Grease and a 12 c. muffin pan or line with paper liners.

2. In a large bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, pumpkin, cinnamon,nutmeg,clove, and alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared muffin cups.

3. Bake for 20 to 25 minutes in a preheated oven, until a toothpick inserted in center comes out clean.

Living Better Alert:
If you don't have a tooth pick here are some other thing's you can use.
* Fork
* Knife
* Chop stick
* Skewer stick - (Hint:these are stick you find when your having Kebabs)- you can also find this at You're grocery store.)

Fruity dump cake

Note: this recipe come's from a viewer.

Serves: Varies

1 box spice cake mix
2 cans spiced apple pie filling
2 sticks of butter
Empty spiced apple pie filling into pan
Pour spiced cake mix over filling evenly
Place slices of stick butter over mixture
Bake at 400
1 hour
Delicious while hot with scoop of vanilla ice cream!!!!

Cranberry-Raisin pudding cake

Adapted from: http://allrecipes.com/…/25…/ultimate-cranberry-pudding-cake/

This cake will WOW any guest on this holiday season.

Serves: 12

6 Tbsp. Margarine
2 c. Pure cane sugar
4 c. all-purpose flour
4 tsp. baking powder
1 tsp. course Himalayan salt
2 c.Evaporated milk
1 (12 oz.) pkg. cranberries
1 c. Margarine
2 c.Pure cane sugar
1 c. Heavy cream
1 tsp. Vanilla extract
1/3 c. raisins

Directions:

1. Preheat oven to 325. Grease and flour a 10 inch Bundt pan. combine together the flour, baking powder and salt. Set aside.

2. In a large glass bowl, cream together the 6 Tbsp. Margarine and 2 c. sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries, Raisins. Pour batter into prepared pan.

3. Bake in the oven for 50 to 60 minutes, or until toothpick inserted in the center comes out clean. allow to cool in pan for about 10 minutes, then turn out onto a wire rack and cool completely.

4. Making the healthy Sauce: In a saucepan, combine 1 c. Margarine, 2 c sugar, and cream. Bring sauce to a boil over medium heat, reduce heat and let simmer for about 10 minutes. Remove saucepan from heat and stir in 1 tsp. vanilla.

S'more cobbler

Adapted from: www.createdby-diane.com/2011/08/smore-cobbler.html

Serves: varies

1 box chocolate cake mix
1 c. Milk* (Almond, rice, soy)
15 oz. Chocolate pudding
1/2 c. Margarine
6 Graham crackers, whole
1/2 c. Coacoa nibs
40 lg. Marshmallows
Chocolate sauce (garnish)

Directions:

1. Blend together milk, pudding mix; then placing into a well greased 13x9 baking dish.

2. Place broken in half graham cracker over top of pudding mixture, leaving space in between each one.

3. Adding in 1/2 c. Coacoa nibs.

4. Spread across the dry cake mix, place about 1 Tbsp. margarine on top of the dry mixture.

5. Bake in oven at 350 for about 25 min, mixing the mixture a tidbit until no dry patches.

6. Adding on the marshmallows and bake for about 8-10 min, until marshmallows are slightly golden brown. Doll cobbler up with chocolate sauce, once cool.

Apple crisp cookies

(Inspired by: Baked apple crisp & Adapted

from:http://allrecipes.com/recipe/216023/apple-crisp-cookies/

Serves: 24 dozen

2 c. plus 2 Tbsp. All purpose flour, * gluten free flour
1 1/2 tsp. Ground cinnamon
1 tsp. Baking powder
1 tsp. Course Himalayan salt
1/2 c. Margarine, softened
1/2 c. Organic pure sugar
1/2 c. Organic brown sugar
7 Tbsp. Apple butter
2 Eggs
1 tsp. Vanilla extract
3 Tbsp. Apple juice
2 c. Old fashion oat's
1 Granny Smith apple, finely chopped

Directions:
1. Preheat oven to 375. In a large mixing bowl, mix all flour together with the cinnamon, baking powder and salt.
2. In a separate mixing bowl, mash margarine, Organic sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well blended together; pour in the liquid mixture into the flour mixture about 1/3 c. at a time, stirring after each addition. Mixing in the oats and chopped apple.
3. With 2 teaspoons, form the dough into balls and place onto a prepared un greased baking sheets about 2 inches apart.
4. Baking in the oven until the cookies are lightly golden brown and set in the centers, for about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to cool on a cooling racks.

Triple cacao cookie

( Inspired by Triple chocolate cookie)

Adapted from: http://allrecipes.com/…/amenas-triple-chocolate-chip-cooki…/

Serves:5

2 Tbsp. plus 1 1/2 tsp. Margarine
2 Tbsp. plus 1 1/2 tsp. pure cane sugar* sugar substitute
1 Tbsp. plus 3/4 tsp. light brown sugar
1/4 egg* egg substitute
1/8 tsp. Vanilla extract
1/3 c. plus 1 tsp. all purpose flour* Gluten free all purpose flour
1/8 tsp. course Himalayan salt
1/8 tsp. Baking soda
1 Tbsp. plus 2 tsp. Sweet cacao nibs
1 Tbsp. plus 2 tsp. Organic cacao nibs
1 Tbsp. plus 2 tsp. Raw cacao nibs

Directions:

1. Preheat oven to 375. Line the baking sheet with a silicon mat.

2. Mash the margarine, sugar, and brown sugar together in a large mixing bowl with a spatula until creamy and smooth, 2 to 3 minutes. Add the egg and vanilla; whisk vigorously for 20 to 30 seconds.

3. Whisk the flour, salt, and baking soda together in a small bowl; dump into the butter mixture and mix until just combined. Fold the sweet cacao nibs, raw cacao nibs, and organic cacao nibs into the mixture. Arrange onto the prepared baking sheet using a small Ice cream scoop or large Ice cream scoop.

4. Bake in the preheated oven until golden brown, about 10 minutes; remove from oven and allow to cool on the sheet for 10 minutes. Transferring onto a wire rack to finish cooling completely.

~Living Better Cafe Receipt

Margarine...... $ 3.29
T. sugar...... $ 2.99
organic brown sugar 24oz........$ 2.99
eggs.........$ 2.45
Vanilla extract......... $ 1.99
all purpose flour..........$ 2.99
Himalayan salt........ $ 1.99
Baking soda........... $ 4.99
Sweet cacao nibs...........(Check your local Trader Joes)
Organic cacao nibs.......... (Check your local Trader Joes)
Raw cacao nibs................. (check your local Trader Joes)
Total= $ 20.69 W/O tax

Ginger Peach Ice cream

Adapted from: http://allrecipes.com/…/2380…/spiced-ginger-peach-ice-cream/

looking for a different twist on having Ice cream, come try this recipe.

Serves: 9

1 1/2 c. Milk* (Rice,Soy)
1 c. Plus 2 Tbsp. Pure cane sugar
1/4 tsp. Course Himalayan salt
5 oz. Peach puree
1 tsp. Ground ginger
3/4 tsp. Ground cinnamon (more if needed)
1/4 tsp. Pure vanilla extract
4 1/2 egg yolk, slightly beaten* Egg substitute
3 c. Heavy whipping cream
6 Fresh peaches, slice, and diced (more if needed)

Directions:

1. Whisk in the milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, for about 5 to 10 minutes.

2. Place the egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking the mixture constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, for about 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.

3. Whisk cream into chilled egg mixture; add peaches and stir.

4. Pour peach mixture into an ice cream maker and freeze according to your manufacturer's instructions.

Blueberry Blond Brownies

you can never go wrong with brownies especially for a tailgate party.

serves: 20 bars

2 c. Pure brown sugar
1 c. Pure Cane sugar
1 c. (2 sticks) Margarine
3 Eggs* egg substitute
1 Tb. Vanilla extract
3 cups all-purpose flour* Gluten free
1 Tb. of flour, for blueberries
1 ½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Course Himalayan Salt
Zest of 1 orange
1 c. White chocolate chips
1 c. Blueberries

Directions:

1. Preheat the oven to 350 degrees F. Measure both sugars and the margarine and melt together until the brown sugar is mostly melted.

2. Mix the flour, baking soda, baking powder, salt and Orange zest together. Add the melted sugar mixture and stir. Then add in the eggs and vanilla—stir well.
3. pour and press mixture into a greased 9x13 in glass baking dish. Then toss in the blueberries with 1 tbsp. of all purpose flour, and sprinkle on top.

4. Bake for about 45 to 55 minutes, insert tooth pick in (if it comes out clean); If the edges of the brownies start to get dark, loosely tent a piece of foil over the top of the pan.It's time to remove from the oven, and allow to cool before dusting with powder sugar. Then cut into bars.

Ginger Beer Cake

If you have heard of a 7 up cake then you would enjoy this adapted version.

Serves: 16
3 c. Pure cane sugar
1 1/2 c. Margarine,softened
5 eggs* egg substitute
3 c. All purpose flour* gluten free all purpose flour
2 Tbsp. Lemon extract
1 c. Ginger beer
Directions:
1. Preheat oven to 325. Generously grease a Bundt pan.
2. Beat pure cane sugar and margarine together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix ginger beer into batter and pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.
8 people reached

Cacao Sugar cookie cobbler

what great way to end the summer season, and welcoming in the fall. As you would never thought would be possible to turn a sugar cookie recipe into a cobbler.

Serves: 5

2 (5 oz.) bag strawberries, thawed
1 (8 3/4 oz.) can peach pie filling
1/4 c. pure cane sugar
5/8 tsp. cinnamon
5/8 tsp. nutmeg
1 (7 1/2 oz.) pkg. prepared cookie dough
1/2 c. plus 2 Tbsp. Cacao nibs

Directions:

1. Preheat oven to 350°.

2. In medium bowl, mix berries, pie filling, sugar, cinnamon, nutmeg and cacao.

3. Transfer mixture to 9 x 13 baking dish.

4. Crumble cookie dough over fruit mixture.

5. Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.

Gooey chocolate peanut butter cookies

serves: 4-1/2 dozen

1 pkg. (8 oz.) cream cheese, softened
1/2 c. Margarine, Softened
1 egg
1 tsp. Vanilla extract
1 pkg. (18-1/4 oz.) chocolate cake mix
3 Tbsp.- 1 3/4 tsp. peanut butter

Directions:

1. In a large bowl, cream together cream cheese and margarine until light and fluffy.
Beat in egg and vanilla, peanut butter. Add cake mix and combine well ( as the dough should be sticky). place into refrigerator for about 2 hours.

2. Roll into Tablespoonful of dough into balls, place them 2-in apart on a ungreased baking sheets. Bake at 350 for 9 to 11 minutes or until top has a cracked effect. allow to cool for about 2 minutes before removing from cookie pans to wire racks.

Rum Raisin Oatmeal Cookies

(inspired by: Rum raisin ice cream)

Serves: 42

1 c. Raisins
1 c. Pure cane sugar* sugar substitute
1 c. Firmly packed brown sugar
2 eggs* egg substitute
2 Tbsp. Milk * (almond, soy, rice milk)
1 1\2 tsp. Vanilla extract
1 1\2 c. All purpose flour * gluten free flour
1 tsp. Baking soda
1\2 tsp. Course Himalayan salt
4 c. Quick oats * gluten free oats
2 tsp. Rum extract
1 c. Vegetable Shortening

Directions:

1. Preheat oven to 375.

2. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk, vanilla and rum extract; beat well.

3. Add flour, salt and baking soda; beat well. Stir in oats and raisins. Using a ice cream scooper drop Tablespoonfuls rounds about 2-inches apart onto a prepared ungreased cookie sheets.

4. Bake for about 13-15 minutes or until golden brown. Remove from oven, and allow to stand for 5 minutes. Before placing cookies onto a cooling rack to finish cooling.

Bourbon Pecan Peach Cobbler

Adapted from: http://allrecipes.com/Recipe/Fresh-Southern-Peach-Cobbler/Detail.aspx?evt19=1&referringHubId=630&scale=6&ismetric=0 a

serves: 6

12 fresh peaches, peeled, pitted and sliced into thin wedges
1/4 c. Bourbon
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 Tbsp. cornstarch
1-1/2 c. all-purpose flour* substitute for gluten free all purpose flour
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1-1/2 tsp. baking powder
3/4 tsp. course Himalayan salt
1/2 c. & 1 Tbsp. Margarine , chilled and cut into small pieces
1/4 c. & 2 Tbsp. water, boiled
1/4 c. & 2 Tbsp. chopped pecans

Mix together:
1/4 c. & 1 tsp. pure granulated sugar
1-1/2 tsp. ground cinnamon


Directions:

1. Preheat oven to 425.

2. In a large bowl add the peaches, Bourbon, 1/4 c. & 1 tsp. sugar, cornstarch, and 1/4. cinnamon,1/8 tsp. ground nutmeg, 1/4 c. & 2 Tbsp. chopped pecan, and mix well to coat the peaches all the way through. set off to the side to mingle.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in Margarine with your fingertips, until mixture resembles coarse meal. Stirring in water until just combined.


4. Removing peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the cinnamon sugar mixture, and bake until topping is golden, for about 30 minutes.