Money Saving tip Tuesday... Muffin Tins

* Picture from: www.buzzfeed.com

Welcome to another edition of Money Saving tips.
In this edition I will be sharing some cool tips that won't break your bank, and will keep you smiling from ear to ear all the time.
Once again thank you for sticking around, for this second edition of Money saving tips for this December edition. I will be bring you different Money saving tip's daily on saving cash in your wallet, every Tuesday.
This week on Money saving tip's Living Better Cafe wants to, help you save more cash in your wallet than ever before. I am talking beyond making cupcake's and muffins, did you know that you're muffin tins come in handy for other things as well? Yes you heard me correctly! And I will help you by giving you these tips listed down below.

1. Breakfast:

Simply turn your breakfast into a to go breakfast.
* turn your potatoes into "frittata"
* Build an omelette muffin
* Oatmeal to go
* Bacon and egg cup
* Boiled eggs

2. Appetizer:

Whatever you appetizer you want to serve, muffin tin will be your best friend.
Whether it be....

* Miniature crab cakes
* Miniature Salmon cakes
* Miniature cakes
( you basically get where I am headed, make everything miniature size)

3. Going comfort food:

Turn........

* Mac and cheese
* Spaghetti and Meatballs cups
* Meatloaf

4. Pie's to go:

Create whatever pie recipe an make it miniature

* Apple
* Blueberries

Did you know you can also create Reese cup's (Shh, Shh, don't tell anyone I told you this) but it's true! the recipe will be coming very soon. So, continue to stick around smile emoticon

5. Dinner on the go:

* Soup
* Taco bowl

If you're looking for a best way to save money, Living Better Cafe has you covered 24/7. And please don't forget to keep L.B.C flowing through the air.

Zucchini- bacon cheese bread

Move over regular breakfast bread there's a new bread in town.

Serves: Makes 2 loaves

3 c. All -purpose flour
1 tsp. Course Himalayan Salt
1 tsp. Baking soda
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Baking powder
3 eggs, beaten
2 c. Pure cane sugar
2 tsp. Vanilla extract
1 c. Vegetable oil
3 c. Grated Zucchini
2 c. Grated cheese (cheese of your choice)
1 lb. bacon, crisp fried, crumbled*(Use vegetarian Bacon if you're vegetarian)

Directions:

1. Preheat oven to 350.

2. Cook bacon in skillet until light brown; drain

3. Combine flour, salt, baking soda, cinnamon and baking powder together. Combine eggs, sugar, vanilla and oil in mixer bowl; mixing until smooth.

4. Stir in zucchini and crumbled bacon. Add the dry ingredients, mix well. Fold in grated cheese. Spread batter in two well greased and floured 5 x 9 in loaf pans.

5. Bake for 50 to 60 minutes or until loaf test done. (Hint: using a toothpick inserted into the center, if comes out clean "DONE"). Remove to cooling rack to cool. Cut and serve.

Pumpkin cupcakes

These cupcake's are super moist, you're going to want more then just one.

Serves: 12

1 c. Margarine
2 c. pure cane sugar
4 egg's, leave at room temperature
2 1/2 c. self- rising flour
1 c. Milk or Water
1 tsp. Vanilla extract
1 (15.oz.) can pumpkin or Pumpkin puree
1 tsp. Ground cinnamon
1/2 tsp.Ground nutmeg
1/4 tsp. Ground Clove

Directions:

1. Preheat oven to 350. Grease and a 12 c. muffin pan or line with paper liners.

2. In a large bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, pumpkin, cinnamon,nutmeg,clove, and alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared muffin cups.

3. Bake for 20 to 25 minutes in a preheated oven, until a toothpick inserted in center comes out clean.

Living Better Alert:
If you don't have a tooth pick here are some other thing's you can use.
* Fork
* Knife
* Chop stick
* Skewer stick - (Hint:these are stick you find when your having Kebabs)- you can also find this at You're grocery store.)

Money Saving tip Tuesday....Slow cooker

* Picture from: homericecooker.com

Welcome to another edition of Money Saving tips.
In this edition I will be sharing some cool tips that won't break your bank, and will keep you smiling from ear to ear all the time.
Once again thank you for sticking around, for this First edition of Money saving tips for this December edition. I will be bring you different Money saving tip's daily on saving cash in your wallet, every Tuesday.
When it comes to eating healthier, but planning,shopping, and prepping these wholesome meals can be quite overwhelming, and get old really fast. So, who has the time and money to buy expensive ingredients and cook a full meal everyday? So, I am here to lead you a helping hand.
You're Slow cooker can save you a lot of money in the long run, which you will learn as you, continue to read as you go along.

1. Manage your time.

You do not want to come home after work long hours, and then come home to cooking for your family, or yourself. Prep the slow cooker in the morning, turn it on, and have a hot dinner waiting for you at the end of the day. Starting dinner early equals early bedtime and who doe not want that? I know I would enjoy that.

2. Going dry beans rather then canned

You're slow cooker is great for cooking dry beans- just soak them overnight in water (using baking soda), drain in the morning, add other ingredients, and flip the on switch. Dried beans tend to be inexpensive than Mr./ Mrs. can beans.

3. Energy saver

You're slow cooker actually uses less energy than Mr. stove range or oven.

4. Creating your own stock

Making your own stock is much easier than going store brought, especially when you have a slow cooker.

5. Thinking outside the box

Yes, your slow cooker is great for preparing breakfast to, and not just for making dinner or for those gatherings. (Hint: just prep what you're planing to have at night).

6. Cooking in bulk

Yes, buying your food in bulk is great to but; preparing all your meals at once is good to. After all the cooking is done allow to cool, and prep you're container or freezer bags for these meal's, and store them in the freezer or refrigerator. (Hint: if your planing to enjoy the next day, place one in the refrigerator).

Hot out of the oven...Saccharin

*Note:Please continue to read this blog article.

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. Your saving money while eating the way you want in a healthier way.
Welcome to Hot Out Of The Oven food news, I have yet another edition of food news coming straight from no other source but, Living Better Cafe of course. As you have read through many editions of (H.O.T.O), since I have started this food news addition. You have became more wiser about what you buy,and place into your mouth. While I am very happy to continue to keep "Hot of the oven" going as much as you keep enjoy reading it every Monday.
In this edition I will be bring you yet another video from you tube "naturalhealthsherpa"

French Toast Nuggets

Adapted From: http://bevcooks.com/2014/02/french-toast-nuggets/

Move over original style French toast there's a new style in town and, they are bite size perfect for little tikes.

Serves: 4

1 French baguette, sliced into 1-inch pieces
5 eggs
3 Tbs. coconut sugar
1 Tbs. cinnamon
1 tsp. vanilla extract
1 c. milk
oil for frying

Directions:

1. In a large glass mixing bowl, whisk together the eggs, coconut sugar, cinnamon, vanilla extract and milk.

2. Pour mixture into a shallow dish and place the bread nuggets in it. Toss to coat. allow to sit for 15 minutes, that way the nuggets can get good and saturated.

3. Heat the oil in a large dutch oven skillet. Place a few nuggets in at a time in the skillet and fry on both sides until golden brown. Continue with the remaining nuggets.

4. serve with whatever topping of you're choice.

Curry Lentil with fried tofu

Adapted from: http://www.oprah.com/…/Red-Lentil-Soup-with-Fried-Tofu-and-…

Serves: 4

1/4 c.vegetable oil, divided, plus more for frying
1 medium onion, coarsely chopped
4 cloves garlic, chopped
2 Tbsp. finely chopped ginger
3/4 tsp. ground cumin
3/4 tsp. ground coriander
3/4 tsp. ground cardamom
3/4 tsp. turmeric
1 Tbsp. curry paste
1 1/2 tsp. curry powder
3/4 tsp. cinnamon
1 (13 1/2 oz.) can unsweetened coconut milk
1 1/4 c. (1/2 lb.) dried red lentils, rinsed
3 (3") strips lemon peel
2 Tbsp. lemon juice
1 1/2 tsp. course Himalayan salt, divided, plus more to taste
1/2 tsp. ground Red pepper, plus more to taste
3/4 tsp. red pepper flakes
1 tsp. cumin seeds
1/4 cup cornstarch
1/4 lb. firm tofu, patted dry and cut into 1/2" cubes
1/2 c. chopped cilantro

Directions:

1. In a large dutch oven pot, heat 2 Tbsp. oil over medium heat. Adding in onion and cook, stirring a few times, until soft,for about 7 minutes. Reduce the heat to low and add in garlic, ginger, ground cumin, coriander, cardamom, turmeric, Curry paste, curry powder and cinnamon; cook, stirring often, until fragrant, about for 6 minutes. Add in coconut milk, lentils, lemon peel strips, and 1 quart water and bring to a boil over high heat. Simmer over medium-low heat, stirring occasionally, until lentils are tender, for about 25 minutes. Discarding lemon peel strips.

2. Puree soup in a blender and return to the pot. Add lemon juice, season with 1 1/4 tsp. salt and 1/2 tsp. red pepper, and keep hot.
3. In a medium saucepan, heat the remaining 2 Tbsp. oil. Add red pepper flakes and cumin seeds; when they sizzle, pour into a small bowl , and set spice mixture to the aside.

4. using the same saucepan(may sure its cleaned out) and add enough oil to come up 1". Heat oil just until shimmering. Meanwhile, in a medium bowl, blend together cornstarch and 1/4 tsp. salt. Toss tofu cubes in cornstarch mixture, shaking off excess. Dip a tofu cube into the oil. If it starts to sizzle, add half the tofu to the hot oil and fry over medium heat until pale golden and crisp, for about 5 minutes. Drain on paper towels and repeat with remaining tofu cubes.

5. Once soup the is done add to you're bowl and, enjoy with a dollop of low fat sour cream.