Deep dish pizza

Serves: vary

Cream of mushroom sauce

Serves: 4

(Adapted from: allrecipes.com)
* if you're gluten sensitive

1 (10.75 oz.) Can condensed cream of mushroom soup
1 1/2 Tbsp. Soy sauce * (Tamari gluten free soy sauce)
1 Tbsp. Dried parsley flakes
1 Tbsp. Dried Basil
2 tsp. Cayenne pepper
1 tsp. Italian seasoning
1 tsp. Chili powder
1 tsp. Organic sugar
1/2 (10.75 oz.) Can milk

Directions:

1. Blend together cream of mushroom, soy sauce, parsley, Cayenne pepper, Italian seasoning, chili powder, basil, sugar, plus milk into a saucepan until smooth.

 2. Bring to a simmer over medium heat, then low the temperature to med- low, and simmer for 15 minutes. 


Topping

(Adapted from: allrecipes.com)

3 oz. Spicy Italian sausage
7 oz. Shredded mozzarella cheese
3 Tbsp. + 1/2 tsp. Grated Parmesan
1/4 c. Chopped onion
 1/8 c. Chopped green bell pepper
1 tsp. Dried oregano
 3 cloves garlic, sliced


Pizza dough

 9 inch deep dish pie shell

 Directions:

1. Follow the directions on the back of pie shell.

 2. Place foil around the crust if it starts to burns to quickly.

Thin mint popcorn

Adapted from: http://www.ohsweetbasil.com/thin-mint-popcorn-recipe.html

Serves: 3- 4

1/3 c. Original popcorn
Himalayan salt
1/3 c. Milk chocolate chips
1/3 c. Andres mint pieces
1/4 c. Mint chips
4 crushed Thin mint cookies
1 1/2 c. Marshmallows
Oil

Directions:

1. Using stove top popcorn place into a large pot.
Season with salt and place onto a baking sheet, with parchment paper.

2. Melt marshmallows, milk chocolate chips, mint pieces together, stirring constantly.
 Then pour over popcorn and fold until well coated.

3. Melt the mint chips in a small sauce pot, and drizzle over the popcorn for color.

4. Sprinkle with thin mint cookies.

Hot out of the oven..... Tap water

(Adapted from: dosomething.org)

* 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.


When it come to survival do you really truly understand what's in that glass, which your holding in you're hand right now. I know after reading this blog article it will have you thinking more then twice, before grabbing you're next glass of water from the tap.

About 300 million people in America get their supply of water straight from public water systems.
 As the other 15% receive water from private water systems not subjective to the government regulations.
 Most of our water contains fluoride, an salt compound that helps prevent cavities.
 While 780 million people lack access to improve drinking water supplies, and 2.5 billion people lack access to adequate sanitation.
Americans now use 127% more water than in the past, and about 95% of the water entering our homes goes down the drain.
As you may have not known some of the water pipes, laying underneath the ground still contains lead which is a very poisonous metal. Lead can cause a range of health effects, that includes behavioral problems and learning disabilities.
 Children around the age of six years of age, and under are mostly at risk because this is when their brain begins to develops.
 As there are over 2,100 known drinking water contaminants that may be in tap water, and in any given region.
 Which about over 300,000 groundwater sites in the us are contaminated, and therefore is harmful to human and animals. So does that really make you really wonder if drinking straight from the tap, is really worth the risk to you're health? Not to think about the lead your ingesting. So the next time your thinking about getting a cold glass of water from the tap, how getting a filter and putting a hold on the tap.

Salmon pattie melt

(Inspired by: Tuna melt)

Serves:4

1 (14.75 oz.) Can salmon, drained & flaked
3/4 c. Rolled oats
1/2 onion, sliced
1 egg
1/2 parsley, chopped
1 c. Shredded mozzarella cheese
1/2 lemon, juiced
1 Tbsp. Dijon mustard
4 burger buns
Himalayan salt & Cayenne pepper to taste


Directions:

 1. Mix together salmon, oats, onion, egg, parsley, lemon juice, mozzarella cheese, mustard. 
In a bowl and blend it until evenly combined, then form and shape into patties.

2. In a large skillet over medium- high heat; pan fry salmon patties until completely heated through, and cook each side for 7 minutes.

Vegetarian meatballs

(Adapted from: http://www.food.com/recipe/vegetarian-quot-meatballs-quot-11028?photo=316946)


 Serves: 5

5 Eggs
1 (15/8) onion soup mix
1 1/4 Tbsp. 3/4 oz. Shredded provolone cheese
1 1/4 Tbsp. 3/4 oz. Shredded mozzarella cheese
1 c. Chopped walnuts
1 1/4 c. Breadcrumbs

 Directions:

1. Blend together eggs, onion soup mix, cheeses, breadcrumbs.
Allow to refrigerate for 30 minutes, after refrigeration form into 1- 1/4 inch balls.
 And place onto a greased baking sheet.


2. Bake at a 400 degree oven until golden brown, about 20 minutes.

Doughnut pops

Serves: 8

1 tube biscuit dough
 8 c. Vegetable oil
Semi sweet chocolate (melted)


 Directions:

 1. Heat oil in a wok on medium high heat until oil reaches 350. Oil should be at 1- to 1/2 inch deep.
Gently pat the dough out to evenly rounds, then cut out doughnut holes.

2. Place half of the doughnut holes and fry them until the bottoms turn golden brown, 1 to 1 1/2 minutes. Using a slotted spoon, turn the doughnut holes and fry until golden brown, 1 to 2 minutes longer.

3. Remove from the wok, and places onto a paper towel- lined plate to cool.
Dip each doughnut hole into melted chocolate, then poke each with a lollipop stick.

4. Into a floral foam to suspend the doughnut pops until chocolate sets.
Freezes for 30 to 60 minutes or until they are from.

Key lime cookies

Serves:12 dozens

 2 Tbsp. + 2 tsp. Butter
1/3 c. Organic sugar
3/8 egg
3/8 egg yolks
 1/2 c. Organic all purpose flour
 1/4 tsp. Baking powder
 1/8 tsp. Himalayan salt
1 Tbsp. + 1 tsp. Fresh lime juice
 1/2 tsp. Grated lime zest

Direction:

1. Preheat oven to 350. Grease cookie sheets.

 2. In a large bowl, cream together butter, sugar, eggs until smooth. Add in lime juice, lime zest and stir.
Combine the flour, baking powder, and salt, blend into creamed mixture. Form dough to 1/2 inch balls, and lay them onto prepared cookie sheet.

 3. Bake for 8- 10 minutes or until lightly golden brown, lay on a cooling rack to cool.