Corn- cheddar- carrots muffins

(Adapted from: Corn and Zucchini muffins, from: Betty crocker's new choices cookbook © 1993)

* change if dairy/ gluten sensitive

Serves: 12

1/2 c. Cooked whole kernel corn
1 1/4 c. low fat milk* (almond, coconut, rice milk)
2 Tbsp. Vegetable oil
2 egg whites or 1 egg
1 c. All purpose flour * (Gluten- free flour)
3 tsp. Baking powder
1/2 tsp. Himalayan salt
1/2 c. Shredded carrots
1 c. Shredded cheddar cheese* (Vegan cheese)

Directions:

1. Preheat oven to 400. Spray the inside of muffin pan with non stick cooking spray.

2. Beat milk, oil and egg in a medium sized bowl. Stir in the flour, baking powder, salt. Folding in the Carrots, cheese and corn.

3. Dividing the batter up evenly between the muffin pan, and bake until golden brown or until tooth pick comes out clean.

Corn dog bites

Serves: varies

1 c. Flour
2 eggs, beaten
Sausages, cut into rounds * ( any kind of sausage)
1/4 c. Oil ( add more if needed)

Directions:

1. Heat oil up in a fry pan on a medium heat (if you have a electric stove top, place it on 7).

2. In two separate bowl's add your flour, an eggs.

3. Add the sausages into the flour then into the eggs, and back into the flour until sausage is completely coated.

4. Fry until it's golden brown on the outside.(if using vegetarian/ vegan sausages)- taste to make sure its not rubbery, if rubbery its overdone.

Announcement

Living Better Cafe has venture into a web based cook show yet another reason why to stay tuned in, and did I mention you can catch the recipes here as well.
Living Better Cafe Episode one...... vegetarian Smoked turkey sandwich with Au Jus

Salted pretzel- crunchy peanut butter ice cream

Serves: 1 quart

2 c. Heavy cream
2 c. Whole milk
1/2 c. Fine sugar
2 tsp. Vanilla bean paste
1/4 tsp. Sea salt
1/2 c. Fugde sauce
3/4 c. Crushed thin pretzels
1/3 c. Crunchy peanut butter

Directions:

1. Following your ice Cream maker manual attachment bowl in the freezer for at least 15 hours before use.

2. In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
3. Placing the mixture into your Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistencies.

4. While the ice cream is churning, mix together the fudge sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.

5. Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and peanut butter and swirl around.
Freeze the mixture for a few hours before serving. Garnish with extra Fudge sauce, pretzels and peanut butter, and sprinkles.

Ambrosia Pizza

Serves: Varies

~Pizza crust
2 3/4 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Himalayan salt
1 1/4 c. Butter
2 c. Organic granulated sugar
2 eggs
2 tsp. Vanilla extract

Directions:
1. Preheat oven to 350. In a medium sized bowl, blend together the flour, baking soda, plus salt; set aside.

2. In a large bowl, cream together the butter and 2 c. Sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Slowly stir in the dry ingredients until just blended. Roll the dough into walnut sized balls, and roll the dough in 1/4 c. Sugar. Place cookie dough onto a ungreased pizza pan and flatten to fit the pan.

3. Bake for 8 to 10 minutes in the preheated oven, til lightly browned on the edges.

* Note: any cookie dough leftover place into a freezer zip lock bag

Ambrosia
Cream cheese (to spread on the pizza crust)
9 (20oz.) Cans crushed pineapples, drain
12 (15oz.) Cans Mandarin oranges, drain
3 (16 oz.) Containers sour cream
3 (10.5 oz.) Pkg. Miniature marshmallows
2 1/4 c. Shredded coconut
Directions:
1. Blend all ingredients together into a bowl.
Cover bowl with plastic wrap and refrigerate to allow the flavors to mingle for 2 hours.
2. Spread cream cheese over cookie base, and spread ambrosia over the cream cheese.

Caribbean coconut banana pancakes

Serves: 8

1 1/4 c. All purpose flour
2 Tbsp. Sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Himalayan salt
1/4 c. Shredded sweetened coconut
1 egg, beaten
1/2 c. Buttermilk
3/4 c. Coconut milk (Don't use coconut water)
1 Tbsp. Butter
2 3/4 ripe bananas, mashed

Directions:

1. Lightly blend all the dry ingredients together.

2. Adding all the wet ingredients to the beaten egg, and combine well.

3. Combine the wet and dry mixture together, and stir until incorporated. (Don't over mix, there should be still some lumps in the batter)

4. In a well heated griddle pan, and butter.

5. On medium- high heat drop rounds of pancake batter to the pan, and allow to cook until bubbles starts to pop within the center of pancakes. About 2 minutes on each side until golden brown.

Eggplant- chicken Alfredo nachos

(Inspired by: eggplant/ chicken Parmesan)

Serves: 4

4 boneless, skinless chicken breast
1 Eggplant, peeled and sliced crosswise 1/4 inch thick
1 c. Shredded mozzarella cheese
1/3 c. Shredded Parmesan cheese
1/3 c. Panko bread crumbs
1/2 onion, diced
2 clover garlic, finely chopped
2 Tbsp. Vegetable oil
2 c. Alfredo sauce
2 eggs, beaten
1/3 c. Fresh chopped tomatoes
5/8 (12oz.) Tortilla chips
1 c. Lettuces

Directions:

1. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. In a medium sized skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.

2. Once chicken is fried, Pour beaten eggs into a shallow bowl; combine panko bread crumbs in a shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat, place breaded eggplant into skillet and fry until eggplant is soft, about 15 minutes.

3. After chicken and eggplant is fried up, cut into cubes and assemble the nachos.