Banana Cream filled cookies

Serves: 12 dozens

1 1/2 c. All purpose flour
1 1/4 tsp. Baking powder
1/4 tsp. Himalayan salt
3 Tbsp. + 1 3/4 tsp. Vegetable shortening
2/3 c. Granulated cane sugar
1 1/4 eggs
1/4 tsp. Vanilla extract
1/8 tsp. Lemon extract
2 ripe bananas, mashed
1/3 c. Chopped peanuts

Directions:

1.Preheat oven to 350.

2. Lightly grease cookie sheets, in a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.

3. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 for 12 to 15 minutes or until lightly colored. Place onto wire racks to cool.

Vanilla cream filling

1/3 c. + 1 Tbsp. Powdered sugar
3 Tbsp. + 1/2 tsp. Cream cheese, soften
1/4 tsp. Vanilla extract

Directions:

1. With electric mixer mix 1/3 + 1 Tbsp. Powdered sugar and 3 Tbsp. + 1/2 tsp. Cream cheese, and Vanilla extract in a large bowl until smooth into the bowl; beat well.

2. Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies.

Pink Lady

(Inspired by: Mint Juleps)

Serves: 4

1 c. Water
1 c. Granulated cane sugar
1/4 c. Roughly chopped fresh mint leaves
2 c. Pink lemonade
1 c. Peach nectar
4 sprigs fresh mint leaves ( for garnish)

Directions:

1. Combine water, sugar and chopped mint leaves in a small sized saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves.

2. Add crushed ice to pitcher, stir in lemonade and peach nectar plus 1/4 c. Mint simple syrup.
Stir until completely incorporated in, and serve with a garnish mint leave.

Diablo Burger

Serves:4

1 1/4 tsp. Olive oil
3/4 c. + 1 tsp. Finely chopped onions
3/8 sliced seven grain bread, chopped into crumbs
1 1/4 tsp. Worcestershire sauce
1 1/2 tsp. Dijon mustard
1 1/4 clove garlic, finely chopped
1/2 tsp. Poultry seasoning
1/4 tsp. Cayenne pepper
3/8 pinch Himalayan salt
1 1/4 lb. Ground lean turkey
1/2 tsp. Crushed red pepper flakes
1 chipotle pepper in adobe sauce, finely chopped

Directions:

1. Heat olive oil in a small dutch oven skillet over medium heat. Cook and stir onions in the hot oil until lightly colored browned, about 15 minutes; transfer to a small bowl.

2. Mix bread crumbs, Worcestershire sauce, Dijon mustard, garlic, poultry seasoning, cayenne pepper, and chipotle pepper, red peppers with the onion. Break the turkey into small pieces into the bowl; mix with the bread crumb mixture until evenly combined. Shape the turkey mixture into patties; cover and allow to marinate in the refrigerate at least 20 to 25 minutes.

3. Coat a Dutch oven skillet with cooking spray; heat over medium heat.
Cook the patties until no longer pink in the center and the juices run clear, 4 to 5 minutes per side.

Chilli Nacho Fries

Serves: 5

1 1/2 lb. Russet potatoes, peeled
1/2 + 2 Tbsp. All purpose flour
1/2 tsp. Season salt
1/2 tsp. Chili powder
1/2 tsp. Paprika
1/2 tsp. Garlic powder
1/4 c. + 1 Tbsp. Water
1 c. Ice cubes
1/2 c. + 2 Tbsp. Vegetable oil

Directions:

1.Slice potatoes into French fries, and place into ice cold water so they won't turn brown.

2. Heat oil in a large Dutch oven pot over medium-high heat. While the oil is heating, sift the flour, season salt, Chili powder, garlic powder and paprika into a large bowl. Gradually stir in enough water so that the mixture can strain from the slotted spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the Dutch oven pot one at a time, so they don't clump together. Fry until golden brown and crispy. Remove and drain on a plate lined with paper towels.

Chilli~

Serves: 5

13 oz. Ground turkey
1 1/4 (15 oz.) Can chili beans, drained
7/8 (18 oz.) Can diced tomatoes
3/8 (6oz.) Can tomato paste
3/8 large onion, chopped
1 1/4 stalk celery, chopped
3/8 green bell pepper, seeded and chopped
3/8 red bell pepper, seeded and chopped
7/8 green chili pepper, seeded and chopped
1 1/4 tsp. Bacon bits
3 Tbsp + 1 tsp. Root beer
1 Tbsp. + 2 tsp. Chili powder
1 1/4 tsp. Worcestershire sauce
1 1/4 tsp. Fresh garlic, minced
1 1/4 tsp. Fresh oregano, chopped
3/4 tsp. Ground cumin
3/4 tsp. Tabasco sauce
1/2 tsp. Fresh basil, chopped
1/2 tsp. Cayenne pepper
1/2 tsp. Paprika
1/2 tsp. Granulated cane sugar
3/8 (8oz.) Shredded Cheddar cheese

Directions:

1. Heat a large soup pot over medium-high heat. Crumble the ground turkey into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile pepper, bacon bits,and root beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco sauce, basil, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After chilli has simmered for at least 2 hours serve, over fries and shredded Cheddar cheese.

ENJOY!!

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