Stuffed Corn dogs

Adapted From:
http://www.thecandidappetite.com/…/bacon-cheddar-jalapeno-…/

You can make a touch down with these's delicious dog's, and having the whole crowd coming back for "More"!

Serves:8

3/4 c. all-purpose flour* Gluten Free All purpose Flour
3/4 c. yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. Turbinado sugar
3/4 tsp. course Himalayan salt
3/4 c. plus 2 Tbsp. low fat milk* Soy, Almond, Rice
2 large eggs* egg substitute
8 Tofurky Sausage
8 bacon strips, cooked and chopped
1 c. cheddar cheese, shredded
1 c. monterey jack cheese, shredded
3 sweet & hot cherry peppers, chopped
1/2 c. flour, for dredging
vegetable oil for frying

Directions:

1. In a large pot Heat vegetable oil (about 4 inches), over medium-high heat.

2. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Fold in the cooked crumbled bacon, shredded cheese, and chopped jalapeños. Pour into a tall drinking glass.

3. Skewer the hot dogs with a thin skewer stick. Dredging the hot dogs with Skewer attached in flour and dust to shake excess. Dip the floured hot dogs into a glass filled with the corn batter. Lift and dunk again to fully coat the dog.

4.Carefully lay the coated corn dog into the hot oil. Cook about two at a time so you don't overcrowd the pot. Fry until golden brown all around, about 4 to 6 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to catch grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in the oven to rewarm and get them crispy before eating.

~Living Better Receipt

*Note: Depending on what store you shop at the price may vary, the price you see located is prices from Living Better Cafe favorite store "Trader Joe". And depending on the state you live in they may or may not tax.

Flour 5 lb. ..........$ 2.99
Yellow cornmeal........... $ 2.69
baking powder..............$ 4.99
T. Sugar 24 oz. ..........$ 2.99
H. Salt........... $ 1.99
milk......... $ 5.99
eggs............ $ 2.45
bacon..........$ 2.99
Cheddar cheese.......... $ 3.49
Monterey Jack............. $3.49
Jalapeno................ $ 2.69
Extra virgin Olive oil............... $ 3.99
Tofurky Sausage........... $ 2.99

Total= $ 43.77 w/o tax's

Apple Crisp Pancake with Maple streusel

Why go to I hop when you can bring I hop to your own breakfast table.


Adapted from: http://www.bettycrocker.com/…/b067f08b-a9d7-4a75-9187-c1817…

Serves: 13

~Maple streusel

1/4 c. plus 2 Tbsp. pkg. brown sugar
1/4 c. all-purpose flour
1/4 c. quick-cooking oats
2 Tbsp. plus 2 tsp. cold Margarine
1/4 c.Pure maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:

1. in a medium sized glass bowl, mix together brown sugar, flour, oats, cinnamon and nutmeg. using a fork cut the margarine into the mixture. leave mixture off to the side.

~Pancakes
2 c. Pancake mix* gluten free pancake mix
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. granny smith apples,1/4 inch
1 c. low fat milk* (Soy, Rice, Almond Milk)
2 eggs* Egg substitute

Directions:

1. In a large bowl, stir in all pancake ingredients until well blended. Heat dutch oven griddle to 350°F. over medium-high heat. (To test griddle pan, to see if it's hot enough sprinkle with a few drops of water. If bubbles are happy jumping around, the heat is just right.) spray with cooking spray before heating to help prevent streusel from sticking to griddle pan.

2. using a ice cream scooper pour about 1/4 cupful batter onto hot griddle pan. Sprinkle each pancake evenly with 2 Tbsp. of Streusel mixture. Allow to Cook for 2 to 3 minutes or until bubbly form on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 min :30 sec. Scrape off griddle between batches of pancakes if necessarily needed . Serve with Whipped cream and (*crushed pecans: not recommended for people with tree nut allergies)

Pumpkin Butter

Adapted from: http://allrecipes.com/recipe/13632/pumpkin-butter/

If peanut butter isn't your taste, and you want something that Screams...."Fall" is here. Then come try this.

Serves: 10

1/4 (29 oz.) can pumpkin puree
3 Tbsp. Apple juice
1/2 tsp. ground ginger
1/4 c. plus 2 Tbsp. Agave nectar
1/8 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:

1. Blend together pumpkin,apple juice, ginger,cloves, cinnamon, nutmeg and nectar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stirring frequently.

2. Transfer to a clean containers and chill in the refrigerator until ready to serving.

Chia Pudding

Living Better Cafe is honored to share with you, a recipe from one of my viewers.

Serves: 8

4 c. Soy milk
1/4 c. Chia Seeds

Directions:

1. in a large glass bowl pour in milk, and Chia seeds.

2. Place in mixture inside of the refrigerator for about 4 hours, or until mixture is firm.


~Living Better Cafe receipt

Soy Milk.........$ 1.00
Chia Seeds..........$ 2.99

Total= $ 4.00

Autumn medley Salad

What better way to welcome fall into your life, with this delicious recipe.

serves: 6
1 pint. Cherry tomatoes
1 head romaine lettuce,rised,dried,chopped
2 bunches fresh spinach, chopped, washed, dried
6 oz. bag mixed vegetables
3/4 (16 oz.) pkg. extra firm tofu, drained,diced
3/4 tsp. grated fresh ginger root
3 sm. carrots, grated
1/4 c.seedless raisins
1/4 c. craisins
1/4 c. plus 2 Tbsp. crushed cashews* (not recommend for people with tree allergies)

Directions:

1. In a large bowl blend together Romaine lettuces,spinach, mixed vegetables, ginger, carrots,raisins,tofu, and crushed cashews. And drizzle with Orange dressing (recipe down below). Serve with croutons.

Orange dressing
Serves: Varies
2 Tbsp. White wine vinegar
1 Tbsp. Brown sugar* opt out if the (orange is sweet enough)
1 Freshly squeezed orange

Directions:

1. Add Brown sugar into a small measuring cup with,vinegar and orange juice;and stir until sugar is completely dissolved. drizzle over salad and you're ready to chow down!

Blueberry Blond Brownies

you can never go wrong with brownies especially for a tailgate party.

serves: 20 bars

2 c. Pure brown sugar
1 c. Pure Cane sugar
1 c. (2 sticks) Margarine
3 Eggs* egg substitute
1 Tb. Vanilla extract
3 cups all-purpose flour* Gluten free
1 Tb. of flour, for blueberries
1 ½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Course Himalayan Salt
Zest of 1 orange
1 c. White chocolate chips
1 c. Blueberries

Directions:

1. Preheat the oven to 350 degrees F. Measure both sugars and the margarine and melt together until the brown sugar is mostly melted.

2. Mix the flour, baking soda, baking powder, salt and Orange zest together. Add the melted sugar mixture and stir. Then add in the eggs and vanilla—stir well.
3. pour and press mixture into a greased 9x13 in glass baking dish. Then toss in the blueberries with 1 tbsp. of all purpose flour, and sprinkle on top.

4. Bake for about 45 to 55 minutes, insert tooth pick in (if it comes out clean); If the edges of the brownies start to get dark, loosely tent a piece of foil over the top of the pan.It's time to remove from the oven, and allow to cool before dusting with powder sugar. Then cut into bars.

Spinach Pie Pizza

(Adapted from:http://www.pillsbury.com/…/e7d40e14-39ed-40e9-94ba-b5b82d86… )

Yet another crowd pleaser for those football fanatics, While you can still enjoy this recipe even if your not a football fan.

Serves: 6

2 cans (13.8 oz each) refrigerated pizza crust dough
1 c. of 1 can (8 oz) pizza sauce
1 jar (4.5 oz) sliced mushrooms, drained
1/4 c. sliced ripe olives
1 1/2 c.shredded mozzarella cheese
1 1/2 c. cream cheese,Sliced
2 pkg. (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 tsp. olive oil
1 Tbsp. grated Parmesan cheese* Vegan Cheese
1 Tbsp. grated Mozzarella cheese* Vegan Cheese
6 oz. ground extra lean ground turkey* vegetarian meat

Directions:

1.Heat oven to 400°F. Lightly grease a 9-inch glass pie plate with
cooking spray.

2. Unroll 1 pizza crust dough. Place dough in pie plate; press against bottom and side of pie plate to form crust.

3. In small bowl, mix pizza sauce and mushrooms, cooked ground turkey; spoon onto dough in pie plate. Layer with olives, 3/4 c. mozzarella cheese, the spinach and remaining 3/4 c. mozzarella cheese.

4. Unroll remaining can of dough. Press dough into 9-inch circle; place over filling. Pinch edges of dough together to seal; roll up edge of dough or flute to form rim. Cut several slits in dough. Brush with oil; sprinkle with Parmesan cheese, laying slices of Cream cheese.

5.Bake 35 to 40 minutes or until deep golden brown. Cut into wedges.