Reese Cup

 Reese Cup

** Note: Coffee Talk is allowing me to share with you, my follower a recipe that is part of, Coffee Talk Theme: Secret Ingredient fix. Why I am so honored that Coffee Talk has allowed me to share it with you all. As we all know that, I Katrina the creator of both blogs enjoy making and adapting recipes for you all. So, please enjoy this adapted recipe, you see below. If you want to catch Coffee Talk in action, You can find Coffee Talk at Facebook at: https://www.facebook.com/Coffeeoneonone/  . So, come be apart of Coffee Talk followers.

* Please consider reading what secret ingredient fix has to offer because Living Better Cafe Presents..Coffee Talk cares so much about you!

Living Better Cafe Presents...Coffee Talk wants to welcome you to, secret ingredient fix were every Thursday of the week there will be a secret ingredient fix recipe post, waiting to serve you, and Living Better Cafe Presents...Coffee Talk says: The secret is finally out of the bag, and you're going to enjoy every last swallow.

Today Living Better Cafe Presents...Coffee Talk is coming to bring you a recipe that, you never knew exist by revealing the Top secret ingredient, and Living Better Cafe Presents...Coffee Talk knows you are going to enjoy every secret that  been reveled.

But, before Coffee Talk lets the secret out, Katrina has a story she wants to share. Why take it away Katrina. Why I do not mind if I do.

Welcome yet again to another Secret Ingredient fix post, Coffee Talk has yet another post that is from one of, Katrina's favorite food researcher. And will be posting another recipe from, yet again food researcher Todd Wilbur, As Coffee Talk knows how Crazy Katrina is about her favorite food researcher Wilbur. Why if you have not heard about Todd Wilbur, Katrina would re share the story again.

Welcome once again to another Secret Ingredient fix post, this post that Coffee Talk will be posting about has to do with one of my favorite food researcher, his name is Todd Wilbur, I know some of you may or may not have heard of him. Well he is, the author Top Secret Recipe books. Todd Wilbur has been out there for some time now, and the first time, I came across him, I was sitting in my living room with the remote in my hand. I was flipping through channels, when I struck by what was on the Food Network channel. So, I of course stop flipping through channels and watched what Wilbur was making. Now I can not remember exactly what he was making. But, I will say this: Wilbur has a lot of tricks up his sleeve's, and I honestly do not know how he does it. What he does is remake your favorite restaurant meals, so that you can enjoy them without spending a lot of money for the dish. May that is so what like me--to some degree, I believe. So, I will hand it back over to Coffee Talk and before I go, I want to say: "Know your food before taking the first bite."

Thanks again Katrina for sharing yet another story with your follower, As Coffee Talk enjoys hearing food related stories. Why speaking of stories, Coffee Talk has a recipe to share with you all, and it's a spin on "Reese Cup". Coffee Talk will be using  Almond Butter because there are a lot of people who live with tree nut allergies, and that's not fun. So, with that said here goes the recipe.

Reese Cup

Adapted from: http://www.topsecretrecipes.com/Reeses-Peanut-Butter-Cups-Copycat-Recipe.html

12 cup cake paper

1 12 oz. Pkg. milk chocolate chip

1 c. Almond butter * (if you are allergic to Almond, you can always find other butter substitutes.)

1 1/2 c. powder sugar

1/4 tsp. course Himalayan Salt

Directions:

1. You will need to cut off half of the cup cake paper. So, that the paper is shallower.

2. Bring about an inch of water to a simmer in a sauce pan. Set a heat-proof mixing bowl over the simmer water, making sure the water does not touch the bottom of the bowl. Stir chocolate occasionally as it softens. When do you know to remove the bowl? When you have just a few not melted pieces left in the bowl. And the heat that remain around the bowl, will melt the rest of the chocolate.

3. Using a teaspoon, spoon in small portion of the chocolate in to the middle of the cup cake paper. sketch the chocolate up on to the edge of the cup cake paper, using the back of the spoon. Coat the entire cup cake inner paper with chocolate, and then place the cup cake paper inside the muffin tin. Repeat until all compartments of the cupcake tin becomes filled up, Then place in the refrigerator. So that the chocolate can harden.

4. Combine Almond butter, powder sugar and salt in a medium size mixing bowl.

5. When the chocolate mixture has harden remove from the refrigerator, Pour almond butter mixture inside the cup cake tins. (following step 2, for heating up almond butter mixture.)

6. Spoon small portion of the almond butter in to each of the chocolate filled paper cups. Making sure to leaving extra to layer in chocolate, until the mixture harden giving about ten minutes. Using your finger, or a back of the spoon smooth out the  almond mixture. Place back in the refrigerator, until mixture has harden.

7. When the almond mixture has harden remove from the refrigerator, and add in the chocolate mixture. re-heat the chocolate on top of the stove. Once the chocolate has melted, spread over top of the almond butter and place back inside the refrigerator, until harden. And what do you know, you have a Reese Masterpiece in the center of your own kitchen.

Bacon-Cheddar egg white omelet

* Please consider reading what Gluten-Free Me has to offer Because Living Better Cafe Presents...Coffee Talk cares so much about You!

Living Better Cafe wants to welcome you to, Gluten-Free Me, where every Sunday of the week there will be a Gluten Free recipe post. Living Better Cafe Presents...Coffee Talk says: What Better way to kick Gluten Out, than simply by going Gluten-Free and Living Better Cafe Presents...Coffee Talk has you Covered.

Today Living Better Cafe Presents...Coffee Talk is coming to you with this Yummy goodness no Gluten recipe that, you are sure to love. Living Better Cafe Presents...Coffee Talk will have you saying: Oh Gluten, What Gluten? Gluten-Free Me.

Serves: 2

* Pictures will becoming soon near you.

2 Tbsp. E.V.O.O
1 sm. Onion
1 bell pepper (your color of choice)
4 egg whites
2 Tbsp. milk ( you can use non-dairy,such as: Almond,Rice,Soy and etc.)
3/4 tsp. Course Himalayan Salt
1/8 tsp. Ground pepper
2 oz. Cheddar cheese
4 strips lean turkey bacon (you can use vegan bacon, if you are vegetarian or vegan)

Directions:

1. Cook bacon in a dutch oven skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.

2. Add 1 Tbsp. E.V.O.O in a medium skillet over medium heat. Place in the onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables become tender.

3. As the vegetables are getting happy, beat in the egg whites with milk,1/2 tsp. both salt and pepper.

4. Shred Cheddar cheese in a small bowl, and set aside.

5. When the oil is hot add in the egg mixture and cook the egg for about 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue to allow the eggs to cook for 2 to 3 minutes or until the center of the omelet starts to look dry.

6. Sprinkle the crumbled bacon, Cheddar cheese in the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts.

Orange dreamsicle pudding

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Living Better Cafe know's how much you love your desserts. Especially, this Orange dreamsicle pudding. Why this would make you want to feel like a kid again and that's okay.

* Pictures will be coming soon near you.

Serves: Varies on the oz of the pudding mix.

1 Pkg orange jello mix
1 container of whipped cream
1 Pkg of vanilla pudding
1 can of mandarin orange, drain

Direction:

1. Heat water up.

2. Place orange jello mix into small mixing bowl and pour hot water on top.

3. Mix the jello until it's dissolved completely.

4. With an electric mixer or wired whisk, beat in instant vanilla pudding to jello mixture.

5. let stand for five minutes

6. Fold in the whipped topping into jello/pudding mixture until well blended.

7. Fold in mandarin juice.

8. Place mixture in the refrigerator until mixture begins to set.

Egg drop Chicken Soup

* Please consider reading what Table # 5 has to offer because Living Better Cafe Presents... Coffee Talk cares so much about you!

Living Better Cafe Presents...Coffee Talk wants to welcome you to, Table # 5 where every Wednesday of the week there will be a healthy restaurant-style recipe posted. Living Better Cafe Presents...Coffee Talk says: Why spend more on restaurant dishes? when you can make them at home.
Today Living Better Cafe Presents...Coffee Talk is coming to bring you an out-of-this-world recipe, that will have you rethinking about never stepping, your foot in another restaurant door again. So, Grab your cooking gear, and let's begin.

Wow yet another Asian cuisine!, Coffee Talk knows, you will for sure love. I Katrina can not get enough of eating Asian dishes. Especially, this dish Coffee Talk will be posting, it seems like ages ago since, Katrina has had some Asian style soup. Coffee Talk is making her so hungry. So, let's just get straight into creating this wonderful dish. So, you can enjoy it too.

The picture will be coming soon near you

Serves: 4

You will never have to step foot another restaurant again, after creating this tasty soup. Why Coffee Talk took a different yet unique spin on this too. Let's call this: "Egg drop Chicken soup"

4 c. Chicken broth, divided
1/8 tsp. ground ginger
2 Tbsp. chopped fresh chives
1/4 tsp. Course Himalayan Salt
1 1/2 Tbsp. Cornstarch
2 eggs
1 egg yolk
5 oz. chopped cooked chicken breast
2/3 c. sliced carrots
1/3 c. chopped celery
Hot Chili oil (drizzle a few drop into your bowl, when comes time to serve.)

Direction:

1. place 3/4 c. of broth aside, and pour the remaining into a large sauce pan. Add in the salt, ginger, and chives, veggies, and chicken into the sauce pan bring a rapid boiling point. In a small mixing bowl, combine 3/4 broth and cornstarch until cooperated smoothly, and set aside.

2. In a different small mixing bowl, whisk the eggs and egg yolk together using a fork. Slowly drizzling in the egg, a little at a time from the fork,or whisk into the boiling broth mixture. The egg should cook quickly once it hits the broth. Stir in the cornstarch mixture gradually until the soup reaches the consistency you want.

Pineapple upside down pancakes

* Please consider reading what Breakfast Lounge has to offer Because Living Better Cafe cares so much about You!

Living Better Cafe wants to welcome you to,Breakfast Lounge, were every Sunday of the week there will be a Breakfast Lounge recipe post.


Serves: 14 - 16

Pictures will be coming soon near you.

Living Better Cafe Presents...Coffee Talk, has taken your favorite dessert "Pineapple upside down cake" and turn it in to Pineapple upside down Pancakes. Why of course, you can always omit any ingredient in this recipe, if you have in allergies, or whatever the case maybe. Therefore, Enjoy this Yummy Breakfast.


2 c. pancake mix ( You can either use store brought, or you can make your own batter).
1 1/3 c. water
1/4 c. brown sugar
1 can (20 oz.) pineapple slices, cut into fourths
1 can (20 oz.) Cherries


Preheat your pancake griddle pan, or fry pan to 375. Combine together the pancake batter and water with a wired whisk. Keep in mind that your batter will have some lumps inside of it. Pour about 1/4 c. of your batter on a preheated pan. Coffee Talk it up with just a Tbsp. of sprinkle of brown sugar, on the batter as it's on the pan. Add on Pineapple slices, with a cherry after you have finished with sprinkling with brown sugar. Cook until you begin to see bubbles to form around, the edges and
then flip over, and allow to cook for 1 to 1 1/2 minutes.

Lion Head Soup

* Please consider reading what secret ingredient fix has to offer because Living Better Cafe Presents..Coffee Talk cares so much about you!

Living Better Cafe Presents...Coffee Talk wants to welcome you to, secret ingredient fix were every Thursday of the week there will be a secret ingredient fix recipe post, waiting to serve you, and Living Better Cafe Presents...Coffee Talk says: The secret is finally out of the bag, and you're going to enjoy every last swallow.

Today Living Better Cafe Presents...Coffee Talk is coming to bring you a recipe that, you never knew exist by revealing the Top secret ingredient, and Living Better Cafe Presents...Coffee Talk knows you are going to enjoy every secret that been reveled.

But, before Coffee Talk lets the secret out, Katrina has a story she wants to share. Why take it away Katrina. Why I do not mind if I do.

Hello my followers, Why don't I introduce myself again. My name is Katrina, and I am the blogger behind both Living Better Cafe and Coffee Talk. Yes I enjoy eating food like, I hope you all enjoy eating as much as I do. Well, I of course have a story to share with you, as I hope you enjoy reading this wonderful story. This story however about this recipe. It was a fall or winter day, when my mother was in the kitchen cooking up this dish, which I tell you was yummy. I became excited watching her prepare everything that goes into this dish. When I looked down to read a book and in the book it said: "Lion Head Soup", I grew even more exited because it was something different, and I love trying new dishes. Especially, this dish right here. And no there really is no real lion head in the soup, as Coffee Talk will post very soon. So, after the dish was completely finished cooking, I of course eat the soup and feel in love with it. So, Why don't I hand it back over to Coffee Talk.

Thank You Katrina :) Why that's a very nice story there, and now it's time for Coffee Talk to show you something furthermore about this recipe. Lion Head is just the name of this Shanghai-style meatball. What an Asian style cuisine!, As this recipe calls for "Pork", Which Coffee Talk will substitute it for Turkey, or Chicken.


Serves: 4

* Picture will be coming soon near you

1 lb. ground lean turkey
1 egg
1 Tbsp. cornstarch
1 Tbsp. minced fresh ginger
1 tsp. course Himalayan salt
2 green onions, chopped and separated
1 Tbsp. Extra virgin olive oil
1 head of Napa Cabbage, cored and chopped into chucks
2 c. low sodium vegetable broth
1 Tbsp. Soy sauce
2 c. water, if needed
2 tsp. sesame seed oil
1 tsp. Crushed red pepper flakes


Directions:

1. Blend together the ground turkey, egg, cornstarch, ginger, salt, and half of the chopped green onions together in a bowl. using a wooden mixing spoon. Set aside.

2. In a wok,heat the e.v.o.o over high heat. When the oil is good and hot, place the Napa cabbage in and begin to fry, stirring constantly, until cabbage begins to wilt, for about 2 to 3 minutes. Pour in the broth, water, and soy sauce. Bring to a boil, then lower the heat down to medium.

3. Use a small or medium size Ice cream scoop, to form the meat mixture into 1-inch meat balls. Drop them into the boiling soup. After you have added in the last meatball, cover with a lid and allow to simmer for about 10 minutes. After 10 minutes begin to taste, and adjust to your tastes. Finishing it off with a garnish, Green onions and drizzle of sesame seed oil and crushed red pepper flakes.

Apple Crisp Muffins

Adapted from: http://allrecipes.com/recipe/216021/apple-crisp-cups/…

*Please consider reading what kid-friendly corner has to offer because Living Better Cafe Presents...Coffee Talk cares so much about you!
Living Better Cafe wants to welcome you to, Go Vegan were every Saturday of the week there will be a Vegan recipe post.
Today Living Better Cafe is coming to you with this wholesome Vegan recipe.

Apple Crisp Muffins

Why if you enjoy the taste of Apple Crisp, Living Better Cafe knows, will you enjoy this spin on Apple Crisp.

Serves: 12

3/4 c. Macintosh apples, peeled, cored and chopped
1 Tbsp. water
1 1/2 tsp. Stevia
1/8 tsp. Ground cinnamon
1/2 c. all-purpose flour (you can also use gluten-free flour. Especially, if your child is sensitive to gluten)
1/2 c. rolled oats (you can also use gluten-free oats)
1/4 c. and 2 Tbsp. Brown sugar
1/4 tsp. Ground cinnamon
1/4 c. and 2 Tbsp. Margarine (you can find Vegan Margarine, if you are Vegan/Vegetarian)

Directions:

1. Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.

2. Mix together apples, water, white sugar, and 1/4 tsp of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from the heat.

3 .Blend together flour, oats, brown sugar, 1 tsp. of cinnamon in a large bowl; cutting the margarine into the flour mixture with a pastry cutter, or fork until the mixture looks like coarse crumbs. Place a heaping Tbsp. of the crust mixture into the muffin cups, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Making the crust go all the way to the top of the muffin cup, and patch up any holes with more crust mixture. you will have leftover crust mixture. Place about 2 tsp of apple filling in the crust. Sprinkle about 1 tsp of the remaining crust mixture on the filling.

4. Bake in the oven until golden brown, for 15 to 20 minutes, or until tooth pick has been inserted comes out clean.

5. Optional- After the muffins have been removed from the oven. sprinkle lightly with a dusting of cinnamon sugar.

The Unexpected B.L.T Salad

Breakfast Lounge

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Breakfast Lounge were every Sunday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Living Better Cafe and Katrina Smith, want to serve you a breakfast salad you never thought would be possible. So, if you have heard of a B.L.T salad before. Why not take it even further, let's basically adapted the original B.L.T and add a twist to it by adding in,a few more ingredients. Like, Egg's,bell pepper's and feta cheese. It's beginning to sound good already.

Serves: 4

1 head of lettuce's
11 lb. bacon (you can use vegetarian bacon)
1 1/4 large tomatoes, chopped
1 c. Feta cheese, crumbled
2 lg. eggs
1 bell pepper, seeded and chopped (color of your choice)

Directions:

1. Place bacon in a large, dutch oven skillet. Cook over medium high heat, turning the bacon until evenly colored on both sides. Drain, crumb and set aside.

2. In a small-size sauce pan cover eggs, with cold water and bring to a boil, partially covered with lid. lowering down the heat to low and cook eggs, covered completely, 10 minutes.

3. Blend together lettuce,tomatoes,slice and chopped eggs, bell peppers, with crumbled Feta cheese. topping it off with croutons-Optional.

Chicken and Dumpling

The Taste Of..... Ireland

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to The Taste Of were every Thursday throughout this Fall season. And Living Better Cafe know's your taste bud's will be singing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Before Living Better Cafe begins posting your recipe, for today. Katrina Smith would like to share a story with you all. First I Katrina want to say thank you all for sticking around. I am so glad you're enjoying getting recipe's every day, of the week. Before for I get to my main reason, I am here. I want to tell you, once again about my camera is still not working. Therefore, I am in the process of getting one because picture's help draw people to the recipe more, than a post without pictures. So, I just want to give you the low down on what's going on with that. Before, I hand it back over to Living Better Cafe, I hope you enjoy this recipe. Now back to you Living Better Cafe.

Chicken and Dumpling

Serves: 6

2 cans condensed cream of chicken
3 c. water
1 c. celery
2 onions, cut into quartered
1 tsp. Course Himalayan Salt
1/2 tsp. poultry seasoning
1/2 tsp. Cayenne pepper
1/2 tsp. granulated garlic
1/2 tsp.fresh dill
4 skinless chicken breast halves
5 carrots, sliced
1 (10 oz.) pkg. frozen peas, or fresh peas from out of the pod
4 potatoes, quartered


Directions:

1. In a large dutch oven pot, add in cream of chicken, water, chicken, celery, onions, salt, poultry seasoning and cayenne pepper, fresh dill.cover the pot and cook on low heat for about 1 1/2 hours.

2. While still cooking add in the carrots, and the potatoes: cook for 30 minutes.

3. In a different dutch oven pot cook, the chicken until no longer pink. Remove chicken from the pot and shredded. add in the peas and allow to cook for about five more minutes,until all ingredients blend together.

Inexpensive dumplings, just buy pre made biscuit dough and break them into small/ large sizes into the soup. And your ready to go.

Breakfast Pot Pie

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Breakfast Lounge were every Sunday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.


Serves: 8

Adapted from: http://thebakermama.com/recipes/breakfast-biscuit-pot-pie/

* You can either use store brought biscuit, or you can follow this recipe down below.

Biscuit:

2 c. All-purpose self-rising flour
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 c. Margarine, or Vegan Margarine, softened
1 c. shredded cheddar cheese
1 c. Shredded pepper Jack cheese
2 Tbsp. maple syrup
1-1/4 c. buttermilk

Breakfast filling:

1 Tbsp. vegetable oil
1/2 c.diced red bell pepper
1/2 c. diced green bell pepper
1/2 c. diced onion
1 (16 oz.) sausage
8 lg. eggs
Course Himalayan salt & Cayenne pepper to taste
1/2 c. shredded cheddar cheese

Directions:

*Note: If you have chosen to use store brought biscuit dough, do continue to follow the directions according to the container.

1. Preheat oven to 350. Lightly spray the pie plate, or pie pan with non-stick cooking oil.

2. In a large-size mixing bowl, whisk together flour, salt and pepper. You want to cut the Margarine into the dough, until the dough begins to form crumbs. Next fold the cheese until it's completely cover with the flour mixture. You want to create a well in the center of the mixture, and add in the maple syrup and buttermilk. Stir with a wooden spoon until everything is blended well.

3. Heat oil in a large-size fry pan over medium heat (I prefer a dutch oven because this pan release's iron into your food, which is safer to cook with then any other cookware.) Add in peppers, onions and allow to saute for about five minutes before adding in the sausage. Cook the sausage until it's no longer pink inside, then add in the eggs and stir until they become scrambled with the sausage mixture.Season with Salt and pepper and then add in the cheese. Now you want to transfer the mixture into the prepare pie plate, or pie pan.

4. Place a large amount of biscuit dough evenly over the sausage mixture. Bake for about 30 minute, or until the dough starts to turn golden brown.

Pumpkin German chocolate cookies

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Calling out to all the Chocolate Lover out there. You love the taste of Chocolate? Correct. Well you have not sink your taste buds into, this recipe. Why I Katrina Smith and Living Better Cafe dares you to.

Serves: 24 dozen

Adapted from: http://www.handletheheat.com/german-chocolate-cookies/

1 1/4 c. (5.6 ounces) all-purpose flour
1/3 c. unsweetened Dutch-process cocoa powder
1 tsp. baking powder
1/4 tsp. Course Himalayan salt
1 stick (4 ounces) Margarine, at cool room temperature
3/4 c. lightly packed dark brown sugar
1/4 c. Pure granulated sugar
1 lg egg
1 lg egg yolk
1/2 tsp.vanilla extract
1 c. semisweet chocolate chips
1 (16 oz.) can Pumpkin

Directions:

1. Preheat oven to 350. placing a silicone mat down on a baking sheet.

2. In a medium- size glass mixing bowl. shift together flour, cocoa powder, baking powder and salt.

3. In a separated medium- size mixing bowl, with a whisk or electric mixer. Beat together Margarine, Brown sugar and the granulated sugar at medium- high speed until completely incorporated and smooth. Add in the egg, egg yolk and the vanilla extract and blend until fully incorporated. On low speed slowly add in the flour mixture. Folding in the chocolate chips, and the pumpkin, with a spatula.

4. Using an Ice cream scooper. drop the dough by 11/2 Tbsp. rounds onto the prepared cookie sheet.

5. Bake for about 10 minutes, or util cookies are set. Allow to cool on baking sheet for 10 minutes before removing them, to the cooling rack to completely cool.

Topping:

*Note: You can save more money, if you buy already made topping.

Gyro Pizza

The Taste Of..... Greek

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to The Taste Of were every Thursday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.


Adapted from: http://www.awayfromhomecooking.com/recipe-items/gyro-pizza/

Serves: 2

2 pita pockets
1 lb. ground lamb
1/4 c. cherry peppers, stems & seeds removed & chopped
1 tsp. minced garlic
2 Tbsp. Olive oil
1/2 c. crumbled feta cheese
3/4 c. Greek plain yogurt
1 Tbsp. freshly chopped dill
2 tsp. red wine vinegar
1/2 c. chopped cucumber
1/2 c. chopped onions
1/2 c. slice bell pepper


Directions:

1. In a small-size bowl blend together yogurt, dill, 1/2 tsp. garlic and red wine vinegar. course Himalayan salt and Cayenne pepper to taste. Place into the refrigerator to chill, until ready to use.

2. Heat 1 Tbsp. of oil in a large-size dutch oven skillet and add, in ground lamb.

3. Add in the remaining 1/2 garlic, cherry peppers,salt and pepper.

4. Allow the ground lamb to cook, until its no longer pink inside, and drain.

5. Brush each pita pocket with olive oil and heat a large-size skillet over high temperature about 1-2 minutes per side.

6. Place each pita pocket onto a plate, and assemble the pizza. Topping the pizza in any order you please, with ground lamb, crumbled feta cheese, cucumbers and drizzle with the yogurt sauce.

Cracker Jacks

Universal Fair: Cracker Jacks

Adapted from: http://www.topsecretrecipes.com/Borden-Cracker-Jack-Copycat-Recipe.html

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Universal Fair were every Wednesday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Serves: 4 quarts

4 qt. popped popcorn
1 c. Spanish peanuts (if allergic do not use)
4 Tbsp. 1/2 stick Margarine
1 c. pure light brown sugar
1/2 c. light corn syrup
2 Tbsp. Molasses
1/4 tsp. Course Himalayan salt
Chocolate fudge sauce- ( I would buy the already made sauce, and drizzle over the popcorn while it's still hot. (Following step 6)

Directions:

1. Preheat your oven to 250 (temperature may vary on, your location).

2. Mix together popcorn and peanuts in a medium-size mixing bowl, or on a non-stick baking sheet and place the oven.

3. Blend together all the other ingredients in a medium-size sauce pan.

4. stirring mixture over medium heat, bring the mixture to a boil.

5. Using a candy thermometer, bring the mixture to a hard balling stage Which would be (260-275 degrees, or when the syrup is dipped into the cold water, it begins to form a hard pliable ball). This will take about 20 to 25 minutes, or you begin to notice the mixture slight turns darker brown.

6. carefully remove the popcorn and peanut mixture, from the oven and work in a quick paces, begin to pour the caramel mixture over top in a fine stream, and place back into the oven for about 10 minutes.

7. You are going to want to, mix every five minutes, that way all the popcorn is covered.

8. Store and cool into a air tight container, to preserve freshness.

Pumpkin-Chocolate chip Pancakes

Looking for the prefect breakfast, to spook up your Halloween? Why try these delicious pancakes.


Serves: 6

1 1/2 c. Milk (you can use non-dairy milk also. Like, Almond, Rice,Soy)

1 egg (you can use egg substitute)

1 c. Pumpkin Puree

2 Tbsp. vegetable oil

1 c. Chocolate Chips

2 c. all- purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground all-spice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. course Himalayan salt

3 Tbsp. Pure Brown sugar


Directions:

1. In a bowl, mix together the milk, pumpkin, Chocolate chips,egg and oil. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.using a wooden spoon Stir the pumpkin mixture just enough to combine.

2. Heat a lightly oiled dutch oven griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Let both sides to get brown. Top it off with whipped cream- opinonal

Candy Apple Brittle

* Note: Sorry for yesterday recipe delay, my school has gotten in the way. But, it's finally here and just in time for Halloween.

If you love the taste of Candy apple, and you love peanut brittle. Why not combine the two, and have a two in one brittle.

Serves:10

1/2 c. - 2 Tbsp. Pure Cane sugar
1/4 c. - 1 Tbsp. light corn syrup
1 Tbsp. - 3/4 tsp. Margarine, softened
1/2 c. - 2 Tbsp. dried apples
1/8 tsp. course Himalayan salt
2 Tbsp.- 1 1/2 tsp.water
1/2 tsp. baking soda
1/2 c.- 2 Tbsp. crushed peanuts

Directions:

1. Grease a large cookie sheet. Set aside.

2. In a heavy duty 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar has dissolved. Stir in peanuts, and dried apples. Set the candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F, or until a small amount of the mixture dropped into very cold water separates into hard and brittle threads.

3. Remove the mixture from heat; immediately stir in Margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut and apple mixture, into rectangle about 14x12 inches; cool. breaking candy into pieces.

French Toast grilled cheese

Did someone say Ultimate at it's best? Why it's grilled cheese like you never expected.

Serves:3

2 lg. eggs
1/3 c. low-fat milk
6 slices of whole grain bread
3 slices of cream cheese
2 Tbsp. Margarine

Directions:

1. Heat up your griddle pan with 1 Tsp. Margarine.

2. In a medium size bowl mix together eggs with milk.

3. Quickly dip the bread into the egg mixture, and place onto the pan allowing to brown on one sides, you want to turn placing 1 slice of cream cheese and placing other slice of bread on top.

4. You want to flip once the bottom gets good and brown.

Jack o lantern Pie

(Inspired by: Pumpkin pie & S'mores)

*Pictures will be coming near you

This recipe is the purr-ect pie, for "HALLOWEEN", as it will have your taste buds Spooked.

Serves: 8

Filling:

3/4 c. Pure cane sugar
1 1/2 tps . pumpkin pie spice
1/2 tsp. Course Himalayan salt
1 can (15 oz) pumpkin Puree
1 can (12 oz) evaporated milk
1 Jar (7 oz) Marshmallow creme (To layer at the bottom, of the pie)

Pie shell:

3 c. Rice Krispies
1/3 c. Margarine, softened

Directions:

Filling: Combine all ingredients expect marshmallow creme, in a large mixing bowl.

Pie shell: place rice krispies and margarine in a 9-in pie pan. Place aside 2 Tbsps. of rice krispies for the topping. Using the back of a spoon press down the remaining mixture evenly and firmly to the bottom and the sides of the pie pan to form the crust. Place into your refrigerator to chill.

Preparing the Pie:
1. remove the pie shell from the refrigerator, and add Marshmallow creme, to coat the bottom of the pie shell.
2. Then add in the pumpkin mixture, and spread with a spatula. place into the refrigerator until ready to serve. Dazzle it up with a dollop of whipped cream- Optional
Boost Post

Everything monkey bread

Adapted from: All new cookbook for Diabetics & their families.

If you love Everything bagels, I bet you would go Banana's for this recipe.

Serves: 1 loaf (16 slices)

1 pkg. dry yeast
1 c. warm water (105 to 115 degree)
3 c. all purpose flour, divided
1 tsp. Himalayan salt
1 Tbsp. Margarine, Melted
1 clove garlic, minced
1 tsp. fresh parsley
1 tsp. poppy seed
1 tsp. dried onion
1/8 tsp. pepper

Directions:

1. Dissolve yeast in warm water in a large bowl; an allow to stand for about 5 minutes.

2. Blend together 1 1/2 c. flour and salt, adding to the yeast mixture, stirring well. Gradually stir in remaining 1 1/2 c. flour to make dough stiff.

3. Turn dough out onto a lightly floured surface;cover and allow to rest for 10 minutes. Knead 8 to 10 minutes, or until smooth and elastic. Place dough in a bowl coated with non-stick cooking spray, turning to grease top. cover and let rise in a warm place, free from drafts. 1 hour or until dough doubles in size.

4. Combine margarine,garlic, parsley, poppy seeds, dried onions, and pepper. Stirring well. Roll dough into 1 1/2- in size balls, and dip each into the margarine mixture. Layer balls of dough in a 10-in ring mold. ( Following step 3, on keeping away from draft) Bake at 375 for 25 to 30 minutes. Allow to cool in pan for 5 minutes; before serving.

Orange Soda pop

This soda pop recipe is so unbelievably delicious. Your guest will want, to know your secret.

Serves: 1

1 c. Seltzer water (I used ginger ale)
1 Orange, freshly squeezed

Directions:

1. Pour seltzer water into a drinking glass, and add freshly squeezed orange juice. Stir until the flavors become incorporated. Cheers to Orange Soda pop.

Chicken Chili Ramen

This dish is easy as a slice of pie. You can even add in chicken pieces, to make it more tastier.

Serves: 1

1 pkg. Ramen Noodles
1 pkg. Chicken seasoning
1c. Fresh Spinach
1/2 tsp. Chili powder
1/2 tsp. cayenne pepper
2 c. water

Directions:

1. Boil 2 c. water in a small sauce pot. Add noodles (I like to separate the noodles) because it makes it look like you have more. Add in spinach and spices, allow to cook for 3 minutes or how ever you like it, stirring occasionally.