Breakfast Pot Pie

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Breakfast Lounge were every Sunday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.


Serves: 8

Adapted from: http://thebakermama.com/recipes/breakfast-biscuit-pot-pie/

* You can either use store brought biscuit, or you can follow this recipe down below.

Biscuit:

2 c. All-purpose self-rising flour
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 c. Margarine, or Vegan Margarine, softened
1 c. shredded cheddar cheese
1 c. Shredded pepper Jack cheese
2 Tbsp. maple syrup
1-1/4 c. buttermilk

Breakfast filling:

1 Tbsp. vegetable oil
1/2 c.diced red bell pepper
1/2 c. diced green bell pepper
1/2 c. diced onion
1 (16 oz.) sausage
8 lg. eggs
Course Himalayan salt & Cayenne pepper to taste
1/2 c. shredded cheddar cheese

Directions:

*Note: If you have chosen to use store brought biscuit dough, do continue to follow the directions according to the container.

1. Preheat oven to 350. Lightly spray the pie plate, or pie pan with non-stick cooking oil.

2. In a large-size mixing bowl, whisk together flour, salt and pepper. You want to cut the Margarine into the dough, until the dough begins to form crumbs. Next fold the cheese until it's completely cover with the flour mixture. You want to create a well in the center of the mixture, and add in the maple syrup and buttermilk. Stir with a wooden spoon until everything is blended well.

3. Heat oil in a large-size fry pan over medium heat (I prefer a dutch oven because this pan release's iron into your food, which is safer to cook with then any other cookware.) Add in peppers, onions and allow to saute for about five minutes before adding in the sausage. Cook the sausage until it's no longer pink inside, then add in the eggs and stir until they become scrambled with the sausage mixture.Season with Salt and pepper and then add in the cheese. Now you want to transfer the mixture into the prepare pie plate, or pie pan.

4. Place a large amount of biscuit dough evenly over the sausage mixture. Bake for about 30 minute, or until the dough starts to turn golden brown.

No bake Pumpkin Pie

Go Vegan: No bake Pumpkin Pie

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Serves: 8

2 (15 oz.) cans pumpkin puree
1/2 c. organic coconut oil
8 dates
1/4 c. organic maple syrup
4 tsp. ground cinnamon
1 tsp. organic ground nutmeg
1 tsp. organic ground ginger
1/8 tsp. organic ground cloves
2 tsp. Vanilla extract

Directions:

1. In a medium-size mixing bowl combine all, the ingredients together.

2. Once all the ingredient have come together, pour into pre made pie crust and place into the refrigerator, for about 2-3 hour until firm.

Pumpkin German chocolate cookies

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Dessert on a dime were every Friday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Calling out to all the Chocolate Lover out there. You love the taste of Chocolate? Correct. Well you have not sink your taste buds into, this recipe. Why I Katrina Smith and Living Better Cafe dares you to.

Serves: 24 dozen

Adapted from: http://www.handletheheat.com/german-chocolate-cookies/

1 1/4 c. (5.6 ounces) all-purpose flour
1/3 c. unsweetened Dutch-process cocoa powder
1 tsp. baking powder
1/4 tsp. Course Himalayan salt
1 stick (4 ounces) Margarine, at cool room temperature
3/4 c. lightly packed dark brown sugar
1/4 c. Pure granulated sugar
1 lg egg
1 lg egg yolk
1/2 tsp.vanilla extract
1 c. semisweet chocolate chips
1 (16 oz.) can Pumpkin

Directions:

1. Preheat oven to 350. placing a silicone mat down on a baking sheet.

2. In a medium- size glass mixing bowl. shift together flour, cocoa powder, baking powder and salt.

3. In a separated medium- size mixing bowl, with a whisk or electric mixer. Beat together Margarine, Brown sugar and the granulated sugar at medium- high speed until completely incorporated and smooth. Add in the egg, egg yolk and the vanilla extract and blend until fully incorporated. On low speed slowly add in the flour mixture. Folding in the chocolate chips, and the pumpkin, with a spatula.

4. Using an Ice cream scooper. drop the dough by 11/2 Tbsp. rounds onto the prepared cookie sheet.

5. Bake for about 10 minutes, or util cookies are set. Allow to cool on baking sheet for 10 minutes before removing them, to the cooling rack to completely cool.

Topping:

*Note: You can save more money, if you buy already made topping.

Coffee Talk....Special Episode 11

I Katrina Smith the creator/ Administrator of Living Better Cafe, and the host of Living Better Cafe present.... Coffee Talk. Want's to apologize for having camera difficulty here at the Living Better Cafe Kitchen."Coffee Talk" is still having a bit of a problem with, the camera. But, that is not going to stop "Coffee Talk" from bring you a positive insight on food. Coffee Talk is bring you a video straight from You Tube. from Dr. Josh Axe.


Admin Corner:
Coffee Talk is in the process of getting a new camera. Therefore, Coffee Talk can get back on the road. So, until then Coffee Talk will be bring you Special episodes from other people sources.

Gyro Pizza

The Taste Of..... Greek

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to The Taste Of were every Thursday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.


Adapted from: http://www.awayfromhomecooking.com/recipe-items/gyro-pizza/

Serves: 2

2 pita pockets
1 lb. ground lamb
1/4 c. cherry peppers, stems & seeds removed & chopped
1 tsp. minced garlic
2 Tbsp. Olive oil
1/2 c. crumbled feta cheese
3/4 c. Greek plain yogurt
1 Tbsp. freshly chopped dill
2 tsp. red wine vinegar
1/2 c. chopped cucumber
1/2 c. chopped onions
1/2 c. slice bell pepper


Directions:

1. In a small-size bowl blend together yogurt, dill, 1/2 tsp. garlic and red wine vinegar. course Himalayan salt and Cayenne pepper to taste. Place into the refrigerator to chill, until ready to use.

2. Heat 1 Tbsp. of oil in a large-size dutch oven skillet and add, in ground lamb.

3. Add in the remaining 1/2 garlic, cherry peppers,salt and pepper.

4. Allow the ground lamb to cook, until its no longer pink inside, and drain.

5. Brush each pita pocket with olive oil and heat a large-size skillet over high temperature about 1-2 minutes per side.

6. Place each pita pocket onto a plate, and assemble the pizza. Topping the pizza in any order you please, with ground lamb, crumbled feta cheese, cucumbers and drizzle with the yogurt sauce.

Administrator Announcement

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* Please Consider reading what Fast track has in store, for you.

I Katrina Smith, the creator of Living Better Cafe, would like to say thank you, for staying tuned in on Living Better Cafe's Blog. I have created Fast Track to keep you aware, of the things happening here, and every where else. How does Fast Track keep you aware? Basically by posting up, Announcements, Seasonal Themes, Videos and recipe promo. As Living Better Cafe knows how much you enjoy, receiving delicious recipes every week.

I Katrina Smith and Living Better Cafe is here, to keep you in the know of things. Therefore, you do not have to worry because I Katrina Smith and Living Better Cafe have it covered for you. Like , today Living Better Cafe will be bring you, a Fast Track Seasonal Theme. But, before Living Better Cafe does, Katrina would like to say something first.

Hello all my followers,

I Katrina smith want to apologize's, for such a late start into the seasonal theme, as you may already know. I have taken a Hiatus over the summer, and I am now getting back into the swing of things. Even though sometimes things can become quite complicated. But, I have found way's to handle them. So, I am going to hand it back over to Living Better Cafe. Do continue to enjoy L.B.C.

Living Better Cafe know's how much you enjoy saving money, and how much fall means to you, as well. So, Living Better Cafe is here to introduces you to, it's "Fall Back Extra Cash Saving". This Theme will run up until October 25, 2016 - Dec 20,2016

Monday: Hot Out Of The Oven News

Tuesday: Money Saving Tips

Wednesday: Universal Fair

Thursday: The Taste Of...

Friday: Dessert On A Dime

Saturday: Go Vegan

Sunday: Breakfast Lounge

Living Better Cafe wants to, help clear a few thing up about the theme's you are seeing here. Yes if anything does happen, you will be notify about any changes because Living Better Cafe is not like any other source. And Katrina like to be up on thing on time. Let's make that before the actual time. Therefore, Subject to change without notices, does not exist here in Living Better Cafe, and if it does remember Katrina is busy with school work. So, that may get in the way at times. But, other then that you will be notify when a theme may be changed.

Happy journey to living Better!

Katrina Smith

Cracker Jacks

Universal Fair: Cracker Jacks

Adapted from: http://www.topsecretrecipes.com/Borden-Cracker-Jack-Copycat-Recipe.html

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Universal Fair were every Wednesday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Serves: 4 quarts

4 qt. popped popcorn
1 c. Spanish peanuts (if allergic do not use)
4 Tbsp. 1/2 stick Margarine
1 c. pure light brown sugar
1/2 c. light corn syrup
2 Tbsp. Molasses
1/4 tsp. Course Himalayan salt
Chocolate fudge sauce- ( I would buy the already made sauce, and drizzle over the popcorn while it's still hot. (Following step 6)

Directions:

1. Preheat your oven to 250 (temperature may vary on, your location).

2. Mix together popcorn and peanuts in a medium-size mixing bowl, or on a non-stick baking sheet and place the oven.

3. Blend together all the other ingredients in a medium-size sauce pan.

4. stirring mixture over medium heat, bring the mixture to a boil.

5. Using a candy thermometer, bring the mixture to a hard balling stage Which would be (260-275 degrees, or when the syrup is dipped into the cold water, it begins to form a hard pliable ball). This will take about 20 to 25 minutes, or you begin to notice the mixture slight turns darker brown.

6. carefully remove the popcorn and peanut mixture, from the oven and work in a quick paces, begin to pour the caramel mixture over top in a fine stream, and place back into the oven for about 10 minutes.

7. You are going to want to, mix every five minutes, that way all the popcorn is covered.

8. Store and cool into a air tight container, to preserve freshness.