* Please continue to read this blog article.
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.
I really want to say that this blog article that you are about to read, I truly hope that it touches bases with you.
As you continue to enjoy each and every article that gets posted every Monday of the week.
As cold and flu season hits us I pray that you all have buckled down on the necessity that you're going to be needing, you're probably thinking what exactly is she talking about. And what does it have to do with you, well I am about to get to that point right now. As you are probably holding a bottle of cough syrup in your hands, as you are reading this. I want to tell you that getting rid of that cough can be taken care of, much easier than you think. Not every symptom you have can be cured with every medicine you have in your cabinet, nor is taking medicine back to back good for you. Now you're probably thinking where exactly am I taking you, and why exactly. I am going to tell you that you basically have what it takes to get rid of what is ailing you. Right in you're kitchen cabinet. While you're still saving a whole lot more money than you were before you read this.
You will be totally shocked at what foods you have laying around, that can totally change your cold or flu symptoms within a matter of time. While you're medication you took before is still waiting to kick in.
I am going to give you a list of a few wonder foods that are really good for relieving cold and flu symptoms.
While in the long run adding tons of flavor to your meals, as it will have you second guessing next time around.
beneficial foods that cures...
Garlic is a natural antibiotic
Cayenne pepper is a great nasal decongestant
Honey is a great substitute for sugar, especially if you have a sour throat. Add it into your tea. Suggested type of honey I recommended is Manuka Honey, stray away from man made honey. Because of its filled with sugar.
Lemon is filled with lots of vitamin C.
When combining these three beneficial ingredients, you have created a powerful healthy cough syrup.
Serves: 36
3 lb. Ricotta cheese
6 (8oz) pkg. Cream cheese
4 1/2 c. Organic granulated sugar
12 eggs
1 Tbsp. Vanilla extract
1/2 c. + 1 Tbsp. Cornstarch
1/2 c. + 1 Tbsp. Flour
1 1/2 c. Butter, melted and cooled
3 c. Sour cream
1 1/2 lemon, juiced
3 c. Apple pie filling
Directions:
1. Cream together the ricotta cheese and cream cheese. And the sugar and continue beating until smooth.
Then add in the lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat eggs in one at a time.
Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until completely blended.
2. Pour batter into an un greased 9x 13- in pan, Bake at 320 for 1 hour.
Then turn off the oven and allow to rest inside for 2 hours.
3. Remove from oven and cut into squares. Topping each cookie with apple pie filling.
(Adapted recipe from: Top secret recipes unlocked, by: Todd Wilbur)
Serves: 4
3 c. Spinach
4 c. Vegetable broth
1 c. Half & half
1/2 c. Flour
8 Slices cheddar
1/2 c. Shredded carrots
1/3 c. Diced onions
Pinch of crushed red pepper flakes
Directions:
1. Stream the spinach in a steamer basket in a covered saucepan over boiling for 6 minutes.
Remove the spinach from steamer, and chop onto a chopping board. Finely chopped spinach into pea sizes.
2. Pour the vegetable broth into a larger saucepan with half & half. Whisk in the flour along with the remaining ingredients, including the finely chopped spinach. Lowering the heat to medium and cook, stirring constantly until the mixture begins to bubble. Reducing the heat down again to simmer for 30 minutes, or until the carrots are tender and the soup is thick.
Serves: 8
8 Mozzarella cheese sticks
1 (11oz) can biscuit dough
1 Tbsp. Olive oil
2 tsp. Garlic powder
2 tsp. Italian seasoning
Directions:
1. Roll out the biscuit dough, and place 1 cheese stick in.
2. Roll the dough completely around the cheese until fully covered.
3. Brush the dough with oil and sprinkle with garlic powder, and Italian seasoning.
4. Bake for 12 to 15 minutes or until golden brown.
* Note: For extra cheesy
Add 2 cheese sticks
Serves: 8
Seasoning mixture
1/3 c. Sugar
3 Tbsp. Firmly packed brown sugar
1/2 tsp. Ground allspice
1/2 tsp. Ground black pepper
1/2 tsp. Ground red pepper
1/4 tsp. Garlic powder
1/4 tsp. Ground ginger
Sauce mixture
2/3 c. Miracle whip
1 Tbsp. Lime juice
2 tsp. Chopped fresh cilantro
1/2 tsp. Chili powder
Main ingredient
1 16oz) bag Cole slaw mixes
Directions:
1. Combine all the spice mixture into a medium bowl. Adding the sauce mixture, and blend well.
2. Once the spice and sauce mixture is blended, add the Cole slaw and combine thoroughly.
Serves: 3 dozen
1 3/4 c. + 2 Tbsp. Flour
1 1/2 c. Quick oats
1 tsp. Baking soda
1/4 tsp. Baking powder
1/2 tsp. Himalayan salt
1 tsp. Cinnamon
1/8 tsp. Nutmeg
3/4 c. Organic butter, softened
1/2 c. Organic granulated sugar
1/2 c. Organic packed light brown sugar
2 eggs
2 tsp. Vanilla extract
1 c. Dried blueberries
1 c. Semi sweet chocolate chips
3/4 c. Macadamia nuts, chopped
Directions:
1. Preheat oven to 350. In a medium to large mixing bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg, set to the side.
2. In the bowl of an electric mixer, whip together butter, and both sugars until light and fluffy for 3 to 4 minutes. Stir in eggs one at a time, and vanilla. Slowly add the flour mixture and mix until incorporated.
3. Add in dried blueberries, semi sweet chocolate chips, macadamia nuts. Roll cookie dough into balls about 2 Tbsp per ball, and drop onto a greased cookie sheet.
4. Bake for 8 to 10 minutes or until lightly golden brown.
Serves: 4
4 c. Vegetable broth
1/4 tsp. Himalayan salt
1/8 tsp. Ground ginger
3 eggs
2 Tbsp. Parsley flakes
2 Tbsp. Garlic, chopped
1 1/2 Tbsp. Cornstarch
Directions:
1. Pour broth into a large saucepan, stir in salt, ginger, parsley into saucepan and bring to a boil.
In a cup add 3/4 c. of broth and cornstarch, and stir together until smooth.
2. In a small bowl, whisk the eggs together using a fork, pour the eggs into the boiling broth mixture.
The egg should cook right away. Once the eggs has been dropped, stir in the cornstarch mixture.
Gradually until the soup is at a desirable consistency.
