Friday, August 29, 2008

And now a treat just for people!

Super, super delicious!
This is actually an easy recipe, it just looks impressive when your done.

Chocolate Mousse

4 oz semisweet chocolate
1 Tbs unsalted butter
1/4 tsp vanilla
2 Tbs sugar
3/4 cup whipping cream

Melt Chocolate in top of a double boiler over barely simmering water. Stir until smooth. Cut butter into small pieces, whisk into chocolate until melted. Stir in vanilla and sugar. Remove pan from over hot water. Let cool slightly while whipping cream until stiff peaks form. Stir about 1/3 cup whipped cream into chocolate, then fold mixture into remaining cream.

Refridgerate 1 hour.

Dog Treat - recipe request

Here are all the recipes that I found for dog treats when we first got our puppy!

*When I make treats for Belle, I put them in the dehydrator so that they don't have to be refrigerated and will last longer.

Bread Machine Chicken Flavoured Treat Recipe

1 cup chicken stock
1 cup Bread or all-purpose flour
2 cup Whole wheat flour
1/4 cup Non-fat dry milk powder
1 1/2 teaspoon Yeast

Use dough cycle. Roll dough to 1/2" thickness. Cut with cookie cutters or a pizza cutter. Place on a greased baking sheet. Cover with plastic wrap and let rise in warm place about one hour. Bake at 325-degrees for one hour. When all are baked, turn off oven and leave overnight. Store in airtight container.
Copyright © The Dog's Kitchen,

Classic Baby Food Dog Treats

· 3 Jars Baby Food -- Chicken
·1/4 C Wheat Germ
·1/4 C Dry milk powder

Combine ingredients in bowl and mix well. Roll into small balls and place
on well-greased cookie sheet. Flatten slightly with a fork. Bake in
preheated 350 degree oven for 15 minutes until brown. Cool on wire racks

Gourmet Baby Food Doggie Cookies

3 Jars Baby Food -- beef or carrots
1/4 C Cream Of Wheat
1/4 C Dry milk powder

Combine ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350 degree oven for 15 minutes until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well. Another Prodigy member made these substituting cream of wheat for wheat germ and then used tablespoon to make cookie sized drops on plate. Microwaved for 4 minutes on Medium High. Suggested keeping an eye on them in microwave and perhaps start out for only 3 1/2 minutes. They do come out soft. Also suggested using Beef/Vegetable Dinner Baby Dinner instead of Beef or Chicken.

Banana Biscotti

* 5 cups flour
* 1/4 cup peanuts, chopped
* ½ teaspoon baking soda
* 1 egg
* ¼ cup vegetable oil
* 1 ½ cups banana, pureed
* 2 teaspoons vanilla
* water

Preheat oven to 325F. Place dry ingredients in large bowl. Make a well in the center. Blend egg, oil and banana together. Add into the dry ingredients in well. start combining together. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log is 6" -- 7" wide by 1" high. Place on non-stick baking sheets or lightly greased ones. Bake 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool. Store in airtight container.

Frozen Peanut Butter Yogurt Treats

1-32oz. container of vanilla yogurt
1 cup of peanut butter

1. Put the peanut butter in a microwave safe dish and microwave until melted.
2. Mix the yogurt and the melted peanut butter in a bowl.
3. Pour mixture into cupcake papers and freeze.
My dogs LOVE these after a nice long walk on a hot summer day!!!!

Fruity Yogurt Treats

2 mashed kiwis or a jar of fruit baby food
8 oz. strawberry(or any other flavor)yogurt

Mix together, freeze in ice cube tray. serve. Plus: these don't damage gums and teeth like ice does!

Oatmeal Crunchies

Dry Oatmeal
Peanut Butter

Mix oatmeal and peanut butter in a bowl until the oatmeal clumps into balls. -Roll the mixture into small balls and place on a cookie sheet. -Freeze overnight or until hard.

Peanut Butter Cookies for Mutts
(Canine Connections)

1/2 stick butter or margarine 2 eggs
1/2 c. peanut butter 2 T. sugar
pinch of salt 2-3 "handfuls" whole wheat flour

Melt butter in saucepan, add two eggs and stir briskly until it is one glutinous mass. Remove from heat. Add peanut butter, sugar, salt, and flour. Bake in an 8x8 square pan for 15 minutes or until brown on edges. Cool and serve in small quantities.

Peanut Butter Cookies

2 c. whole wheat flour 1 c. wheat germ
1 c. peanut butter 1 egg
1/4 c. vegetable oil 1/2 c. water
1/2 tsp. salt

Preheat oven to 350 F. Combine flour, wheat germ, and salt in large bowl then mix in peanut butter, egg, oil, and water. Roll dough out onto a lightly floured surface till about 1/2 inch thick...then cut out the biscuits using a cookie cutter -- but Mom uses a dog-bone cutter but any neat cutter will do (or make squares). Put the biscuits onto an ungreased baking sheet. Bake 15 minutes for the smaller sized cookies and up to 35 minutes for larger shaped ones. Store in the fridge...if they last that long.

Peanut Butter Treats for Dogs (and People)
(Pomerama Recipes)

3 c. whole wheat flour 1/2 c. rolled oats
2 tsp. baking powder 1-1/2 c. milk
1-1/4 c. peanut butter 1 T. molasses

Preheat oven to 350 F. Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter, and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4" thick and cut into shapes. Bake for 20 minutes or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container. Yields 30 servings. Posted to Prodigy Bbs by Linda Satterfield, submitted by Ursula R. Taylor.

Wednesday, August 27, 2008

Recipe Request

Ok, it's not actually something we're planning on eating for dinner and I'm sure no one else on here would want it for dinner either.... but.... I'm looking for new recipes for dog treats. Does anyone have some they'd like to share?

Tuesday, August 26, 2008

Gingerbread Waffles

Fall is in the air (if not in the actual temperature) and these spicy waffles are the perfect fall dessert (or breakfast). I like them served with fried apples and they would be terrifically decadent if you served them with fried apples and ice cream. This recipe was a wedding present from Genaura along with a very pretty waffle heart shaped waffle iron. We used to make waffles every Saturday morning... right up until that second baby came along!

2 cups flour
1 1/4 tsp soda
1 1/4 tsp cinnamon
1 tsp salt
2 1/2 tsp ginger
1/4 tsp cloves
1 cup molasses
1/2 cup buttermilk
1/3 cup oil
1 egg, slightly beaten
1 egg white, stiffly beaten

Sift dry ingredients together. Combine molasses, milk, and beaten egg. Add to dry ingredients. Mix well. Fold in egg white. Pour on moderately hot waffle iron. Bake 3 minutes.

Broccoli Salad

This salad is one of the most requested potluck dishes I make.

2 bunches broccoli- broken
1/2 cup red onion, chopped
1/2 cup raisins
1/2 - 1 cup sunflower seeds
1 pound bacon, cooked and crumbled


1 cup mayonaise
2T white vinegar (I usually use apple cider vinegar)
1/2 cup sugar

mix together and serve

Oatmeal Blackberry Scones (to eat with your cider)

3 cups flour
1/2 cup sugar
pinch of salt
1 1/4 tsp baking soda
2 1/2 tsp baking powder
1 1/2 cups butter (3 sticks)

Cut together until mixture resembles coars crumbs.


2 cups oats
zest of one orange

Mix well, then add all at once:

3/4 cup buttermilk (I just add a glug of vinegar to milk)

Mix until a ball forms and then add 7/2 package frozen blackberries.

Bake at 350 degrees for 20 - 25 minutes.

Monday, August 25, 2008

Tuscan Bean Soup

This was a really fast and good, light but filling soup!

1 package peeled baby carrots, coarsely chopped
1 small onion, chopped
3 Tblsp olive oil, divided
2 - 15oz cans cannellini beans, rinsed and drained
1 - 32oz box reduced sodium chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 - 5oz pkg baby spinach
black pepper
* We have also added ground beef or Italian sausage for a little extra in the soup.

In a large sauce pan cook and stir carrots and onion in 1 tablespoon of olive oil over medium high heat for 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.

Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add Spinach; toss with tongs 1-2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper.

Serves 4

Cranberry Cider Mix

Hi with school starting again (and finally getting into the blog again) I was reminded of this recipe. Last year at Christmas I gave this to my daughter's teacher as a gift. The original recipe also comes with instructions on how to make easy apple looking gift bags to put the cider mix in. So for her teacher I gave her the cute apple bag in a basket with two oranges. Oh and the spices are easy to find and not very expensive at Cost Plus World Market.

Cranberry Cider Mix

12 cinnamon sticks broken (a hammer works well)
1/2 cup sweetened dried cranberries
1 T whole allspice
1 T nutmeg
1/2 t ground cloves (you can also use whole cloves)
*You will also need 2 oranges and a bottle of apple cider to make the spiced cider.

Mix all ingredients together, and store in an air tight container. Include instructions with the gift.

Instructions: In a large sauce pan or crockpot, combine 2 quarts apple cider, 1 quart water and the cranberry cider mix. Heat till warm. Add 2 sliced oranges. Makes 3 quarts.

Sunday, August 24, 2008

Peppermint Pie

This is an incredible pie, light but rich and wonderful!

Bob's Peppermint Pie
This recipe came from Paula Deen's show

1 envelope plain gelatin
1/4 cup cold water
1/2 cup heavy cream, plus 1 1/2 cups heavy cream, whipped
8 ounces peppermint candies, soft type (I found these in a tin a Cost Plus World Market around Christmas)
1 prepared chocolate cookie crust
Crushed hard peppermint candies, for garnish

Soften gelatin in water and set aside. Put 1/2 cup heavy cream in a small saucepan with candies and cook over low heat until candy melts. Add gelatin mixture and mix well. Let cool and fold in whipped cream. Pour into crust, sprinkle with crushed peppermint candies, and chill thoroughly.

Great Pumpkin Dessert

Here's a good dessert I found, however trust me, do not forget the sugar!

Great Pumpkin Dessert

1 small can of pumpkin
1 cup sugar
3 eggs
1 can evaporated milk (12oz) - At the holidays I'm going to use eggnog!
4 teaspoons pumpkin pie spice
1 yellow cake mix
1 1/2 cups walnuts
3/4 cup melted butter

In a bowl mix together the first five ingredients. Pour into a greased 9x13 inch pan. Sprinkle dry cake mix on top of pumpkin mixture. Sprinkle with walnuts and then drizzle with melted butter.

Bake at 350 degrees or until a toothpick comes out clean in the middle. To serve top with whipped cream or ice cream.

Freezer Pickles (that we always eat before they have a chance to freeze)

This is a recipe from Grandma Canfield's recipe box. We've enjoyed these pickles every summer of my life. They are so simple, so basic, so fresh, and so good that they are a staple in our refrigerator the entire summer growing season.

2 quarts cucumbers (I just fill the big green tupperware bowl)
1 onion, sliced
2 Tbsp salt

Mix until the salt is dissolved. Let stand 2 hours, drain.


1 1/2 Cups sugar
1/2 Cup vinegar (whatever type you fancy)

Pour over pickles. Put into containers and freeze or keep in the refrigerator.

We also sometimes add pepper to taste. Bell peppers make an interesting addition. Chris is trying to get me to add carrots to this morning's batch. I have never yet frozen these pickles, but Grandma assures me they're delicious after freezing as well as fresh from the refigerator.

Saturday, August 23, 2008

Strawberry Cream Cookies

Here's a new cookie recipe I've found. So so good!

Strawberry Cream Cookies

1 cup butter, softened
1 cup sugar
1 package (3 ounces) cream cheese, softened
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
seedless strawberry jam (I used lemon and lime curd instead)

In a large mixing bowl, cream the butter, sugar,and cream cheese until light and fluffy. Beat in egg yolk and vanilla. Add flour and blend. Cover and refrigerate for 1 hour or longer until dough is easy to handle.

Shape dough into 1in balls. Place 2 inches apart on ungreased baking sheets. Using a wooden spoon handle, press a hole in center of each cookie; fill with 1/4 teaspoon jam. Bake at 350 degrees for 10-12 minutes or until set. Cool on wire racks.

Chai Tea

This is so good, and it makes a large batch so it's perfect for company. It's also a lot cheaper that buying chai tea lattes. Plus for me I can use decaf which is really hard to find at coffee places.

Chai Tea

2 quarts water (8 cups )
8 bags black tea (you could really use any plain tea)
3/4 cup sugar
16 whole cloves
5 cinnamon sticks ( like it much better with 2)
8 slices fresh ginger (I used a couple dashes of ground ginger)

Combine ingredients in crockpot. Cover and cook on high 2 - 2 1/2 hours.

Strain mixture; discard spices. Can be served warm or refrigerated for up to 3 days. (I think it goes a little longer really)

To serve mix with milk. The recipe suggests 1 cup milk for all the tea, just before serving. We however drink it by the individual glass and do about 3/4 tea to 1/4 milk, but it's just a matter of taste. I also really like it cold in the summer.

Easy Meatloaf

My husband loves meat loaf but I really don't. So when I found an easy meatloaf to make for him I was thrilled. He says this is really good.

Stuffing Meatloaf

2 pounds ground beef
1 package stuffing mix
2 eggs
1/2 cup water

Mix together in a gallon freezer bag (that's what the instructions said) and when well mixed press into an ungreased loaf pan. Cook 1.25 - 1.5 hours at 350 degrees or till internal temp is 160 degrees.

Apple Cream Cake

This is a wonderful recipe from the cook book Fast Fixes with Mixes. It sounds a little odd, but it's great, and easy.

1 package yellow cake mix
3 cups sliced and peeled tart apples
1/2 cup chopped walnuts
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup heavy whipping cream
Whipped cream or vanilla ice cream, optional

Prepare cake batter according to package, pour into a greased 13x9 inch pan. Combine apples, walnuts, sugar and cinnamon; spoon over batter. Pour cream over top. Bake at 350 degrees for 60 - 70 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream or ice cream if desired.

Friday, August 22, 2008

Pecan Carmel Sticky Rolls

These are the caramel sticky rolls you drool over at the farmer's markets. They bake up golden and delicious and look very impressive.

Use 1/3 batch of Grandma Ethel's roll dough (we sometimes use all the baking dishes in the house and end up with about 4 dozen rolls to share when using the whole dough recipe).

1 Cup pecans, chopped (sprinkle in the bottom of bread pans (3) or 9x13" dish, or 1/4 sheetcake)

Heat slowly in large saucepan:

1 Cup brown sugar
1/2 Cup butter
2 Tbsp corn syrup (light)

Roll your dough out into a 15 x 20" rectangle (or something like that). Spread it with butter and sprinkle cinnamon and either white or brown sugar generously on the dough. Roll the dough from the long side. Slice 1 1/2" thick. Pour caramel mixture over the nuts in the bottom of pans. Place rolls on top of caramel. Bake at 350 degrees for 30 minutes.

Grandma Ethel's Rolls

Although I've never met Grandma Ethel, and am not in fact related to her, I have offered more than one prayer of Thanksgiving that she made these rolls and shared the recipe with her family. I am also very grateful to Amy and Andy for sharing the recipe with me. This is a very stiff dough and it can be a bear to knead, so let me reassure you... the rolls are worth every last aching muscle you may aquire... and you probably needed a good upper body workout anyway! :-) A final note.... yep, you probably will use most of a bag of flour. Don't start the recipe unless you have a full bag in your pantry. It is possible to cut the recipe in half (or less) but the kneading time remains the same and these are so good we like to have a ton of rolls that we can share or freeze.

6 Cups warm water
2 Tbsp (heaping) yeast
1/2 Cup butter, melted
2 Cups dry milk
14 Cups flour, divided (It takes more than this to finsih the rolls, probably 17 cups or more total)

1 1/2 Cups sugar
2 eggs, beaten
1 1/2 Tbsp salt

Dissolve the yeast in warm water. Add rest of ingredients and 7 cups of flour. Beat on low until well mixed (I just beat by hand). Add remaining flour until stiff (once it gets hard to stir I put a pile of flour on the counter and turn the dough out of the bowl, continue adding flour while kneading until the dough isn't sticky). Knead until the dough is smooth (about 20-25 minutes). Place the dough ball into a greased bowl and let rise until doubled in size (I use an antique dish pan). Punch down and let rest for 10 minutes. Form into rolls. Let rise until double. Brush with butter after baking.

Bake at 400 degrees for 10-12 minutes
Cinnamon rolls 375 degrees for 18-20 minutes
Bread loaf 375 degrees 20 minutes

Thursday, August 21, 2008

Green Pork Enchiladas

I finally remembered my password to access the blog! Yea! Blond moments seem to come so much more frequently now than they did before children....

This is our favorite use of our new favorite (and cheap) pork cut. I usually make 3 large pans of enchiladas because we can eat them for several days before we're tired of them. You can cut the recipe in half and get a good 1/4 sheetcake pan of enchildas or a 9x13 pan plus a few extras.

3-4 pounds of extra lean country style pork ribs (not really ribs, actually a shoulder cut)
1 large sweet onion, chopped
1 can (4oz) chopped green chiles
2 large (28oz...I think) cans green enchilada sauce
1/2 - 1 lb sharp cheddar cheese (or monteray jack, or whatever you like)
corn tortillas (I buy the package of 3 doz, but there are some left over)

Place roast, onion, green chiles, and 1 can of enchilada sauce in crockpot. Cook 6-8 hours on low or until meat pulls apart when pulled with 2 forks. Brush a layer of enchilada sauce over the bottom of your cooking dish (whichever dish you choose). Warm remaining enchilada sauce in a small skillet on the stove. One at a time place tortillas in warm sauce and remove them when they are pliable (otherwise they will split when you begin working with them). As you remove the tortillas fill them with a spoonful of meat mixture and top with a scant handful of cheese, then roll the tortillas and place in the baking dish with the seam side down. You could also choose to layer your enchiladas and place the tortillas flat in the baking dish and then layer the remaining ingredients (tortilla, meat, cheese, tortilla, meat, cheese, tortilla) and then brush sauce over the top layer of tortillas and sprinkle with more cheese. Bake them in a moderate oven (350 - 375 degrees) until the cheese in bubbly.

This meat filling also makes great tamales. I just follow the recipe on the bag of masa for directions on making the masa shell of the tamales. You can use a jar of green salsa instead of enchilada sauce when cooking the meat mixture if you prefer that flavor (we switch back forth depending on my mood and pantry contents).