Serves: vary
Cupcakes
1 lg box yellow cake mix
2 lg eggs
Oil
Directions:
Prepare cake mix batter according to the package.
Pour batter into a cupcake tin, and bake according to package.
Frosting
Serves: 8
1/2 c. Cream cheese
1/2 c. Lime juice
1/2 tsp. Grated lime rind
Directions:
Mix cream cheese, lime juice, and rinds with a mixer at medium speed for two minutes.
* Omit if allergic
** Omit if vegan
Serves: 2 dozens
2 c. Butter, softened** (vegan butter)
1 c. Peanut butter chips *
3 c. Brown sugar
4 bananas, mashed
6 c. Oats * (gluten free Oats)
4 c. All- purpose flour * (gluten free flour)
2 tsp. Cinnamon*
2 tsp. Baking powder
1 tsp. Baking soda
1 1/2 tsp. Salt
1 lg egg, beaten
2 Tbsps. Milk
2 tsp. Vanilla extract
Sugar
Directions:
Preheat oven to 350.
Combine butter, brown sugar, oats, flour, cinnamon, baking powder, baking soda, salt, peanut butter chips, and bananas mashed in a large bowl; mix well. Save 4 cups mixture. Cover the remaining mixture, and place into refrigerator. Add egg, milk and vanilla to saved mixture, stirring to form soft dough. Shape into 1- in balls. Place on a greased cookie sheet; flattened with a fork dipped in extra sugar. Bake for 15 to 20 minutes.
Note: for a chunky monkey cookies
** replace
Use 3/4 c. Banana chips ** ( instead of Bananas, mashed)
1/2 c. Raisins
Pumpkin pie
*omit and use a substitute
Serves: 12
~Gingersnap pie shell
2- 1/2 c. Gingersnap cookies, coarsely crushed
1/2 c. Butter, melted
2 Tbsps. Sugar*
Direction:
Preheat oven to 350.
Place a greased 9-in springform pan on a double thickness of foil.
Wrap around pan securely with foil. In a small bowl, combine gingersnap cookies, butter and sugar. Press onto the bottom and 1-in up the sides of prepared pan. And bake for 8 to 10 minutes or until lightly toasted.
~ Pumpkin filling
1 can (15oz) pumpkin (not purée)
2 eggs*
1 tsp. Vanilla extract
1 1/2 c. Sugar*
1/4 tsp. Ground nutmeg
1 c. Evaporated milk
Directions:
Preheat oven to 350.
In a large bowl combine, the eggs, evaprated milk, pumpkin, vanilla, nutmeg, sugar. Pour filling into pie shell and bake for 15 minutes, or until almost set in the center.
*Please continue to read this blog article because I will have a list of salt alternative for you.
Note: Living Better Cafe is bring you Fresh out of the oven news, that you're going to love.
That no other blog source will ever take you close into the story.
I say more good reasons to love L.B.C, not only are you revising original recipes.
You're also making them more healthier for you, while saving money in the long run.
One of america silent killer is sitting right in your kitchen cabinet.
And if you haven't figured it out it has killed over millions of American, or has caused a lot of health issues.
The one that stands out the most is "HIGH BLOOD PRESSURE", which is a leading cause of cardiovascular disease.
It accounts for two-thirds of strokes & half heart disease. It can also lead to heart failure and ect, which I hope every last one of you should know. So if you're going to use salt " PLEASE USE IT SPARINGLY” and don't put to much in your dishes.
Yes salt adds favor to you're food, but like I said in the beginng using it sparingly.
Which will save you from the negative side effect in the long run.
So whether you're looking to omit salt from you're diet, or you're looking for a much better alternative altogether.
Here is a list of great salt alternative you can use, while saying bye-bye to Ms. Lawyer season salt.
** Substitution:
1. Kelp
2. Cinnamon
3. Cardamom
4. Basil
5. Cayenne
6. Bay leaves
7. Garlic or garlic powder
8. Black pepper or black pepper powder
9. Soy sauce * * (if you have gluten issue, find Tamari) a gluten free soy sauce
10. Onion powder
11. Lemon juice ( freshly squeezed)
12. Sunflower seeds
** omit if allergic
Serves: 6
1/4 tsp cracked pepper
1 tsp salt
1/2 c. Sweet & Sour sauce
2 Tbsp. Chopped fresh dill
Tuna (vary on the ounce)**
Bread
Direction:
Combine all the ingredients, except the bread.
Substitution:
* * Tofu
(Twist on: French Onion soup)
Note: Living better cafe wants to make it's follower happy.
So if there is a food allergy you may have, leave it to L.B.C to do the work for you. By finding a substitution so you can feel better. You're substitute will be at the end of this recipe.
** omit if you are allergic
Serves: 6
1 1/2 c. Thinly sliced onions**
6 c. Tomato juice
1/4 tsp. Pepper
3 oz. Mozzarella cheese **
6 slices of french bread, toasted
Directions:
Mix the first three ingredients and simmer for 20 minutes.
Add the soup into 6 oven proof bowls. Topping each with a slice of toasted french bread. And 1/2 oz of cheese broil until cheese is melted.
Substitution:
**Asafetida
** vegan cheese
Jambalaya Salad
(Twist on Jambalaya)
Serves: 4 to 6
* omit if your vegan/ vegetarian
* * omit if you are allergic
1 1/2 lb. Turkey sausage*
1/2 tsp. Fresh garlic, minced
1/4 c. Tomato sauce
1 1/2 lbs. Peeled shrimp**
1/2 c. Celery, sliced
1/2 c. Chopped bell pepper
1 1/4 c. Water
1 box yellow rice mix
2 Tbsps. Butter
1 can beef broth*
4 oz. Mushrooms, sliced
4 oz. Cherry tomato halves
4 medium heads of romaine lettuce
1 c. Grated Parmesan cheese
Direction:
Melt butter in sauce pan, sauté; celery, bell pepper & garlic.
Stir in beef broth, tomato sauce, yellow rice mix; bring to a boil again cover & reduce heat.
Simmer until liquid has evaporated & rice is tender. Once cool serve over lettuce, top with mushrooms, cherry tomatoes & sprinkle with cheese.
To add pizzazz:
Turn it into a wrap on the go.
Take a tortilla wrap, place Jambalaya salad inside it. Roll n' Go!
