Dog Treats for Lily

I decided to try making Lily some homemade dog treats since they are getting to be a thing these days.  Healthier for the dog and less expensive besides.  Tonight I had some energy so made a batch.  They actually smelled good baking, probably from the cinnamon and pumpkin/peanut butter, so hope she likes them.  They came together super fast and I had all the ingredients already in my cupboard.  

HOMEMADE DOG TREATS:

2 cups flour (preferably whole wheat)

3/4 cup rolled oats

2 eggs

1 cup pumpkin

3 Tablespoons peanut butter

1/2 tsp cinnamon

INSTRUCTIONS:

1.  Preheat oven to 350 degrees

2. Mix above ingredients in a large bowl.  adding the eggs that have been whisked slightly.  combine with your hands if hard to stir completely.  

3. Roll into a 1/2 inch thick sheet.

4.  Use your favorite cookie cutter and apply to a cookie sheet that has been lined with parchment paper. or even directly onto sheet if you don't have that.

5.  Bake for 40 minutes or until done.  Let cool well.  store in a sealable bag or container for up to a week. 

 

MEXICAN STREET CORN SALAD

 A friend of mine on Facebook posted this recipe last week and I just had to try it (it's corn season in Minnesota).  I happened to be making taco salad and thought it would accompany that really well, which it did..so good!  There was a little left, so I decided to eat it with some Nacho Cheese Doritos the next day and it was delicious, so saving it on here for when I want to make some more for a pot luck or at home..you can also use frozen corn, but I used fresh that I cleaned well and cut off the cobs.  Just typing this makes me want some more!  

MEXICAN STREET CORN SALAD:

In a large skillet, add 2 Tbsp olive oil

Add the corn from 6 cobs you have cut off, or one 16 ounce bag of frozen corn..cook until corn starts to char, stirring occasionally.  (about 7-8 minutes).

While the corn is cooking, mix together in a medium to large bowl:

3 Tbsps. mayonnaise (I used light)

4 ounces Queso Fresca cheese, crumbled well with a fork, (can use feta or Cotija instead).

2 Tbsps. lime juice from real limes.

1 Tablespoon finely chopped Jalapeno.

1/2 cup fresh, finely chopped cilantro.

2 Tablespoons finely chopped red onion

2 minced garlic cloves

1/2 teaspoon chili powder

salt and pepper to taste.

When corn is done, gently fold it in with other ingredients.  

Serve immediately and store any leftovers in the fridge.  It can be served warm or cold.  I warmed it a bit in the microwave to eat with the Doritos.  

6 servings, 187 calories. 

FRIED RICE

 I like to make this recipe with a variety of meats..usually ham is my go to because I just get a small slice of it at the store a lot to have around for quick meals, but I have used leftover chicken and pork chops, especially grilled ones in it.  Tonight I made it with pork chops that I had grilled with The Farm Stand Kitchen's rib rub..I just cut them in tiny pieces along with all the other ingredients and it was great.  Here is the recipe I use.  We like it a lot.  

FRIED RICE: (cook 4 cups of white rice earlier or the night before and refrigerate until cold)  (you can also use takeout white rice if you have enough leftover from chinese takeout night)

In a large wok or deep fry pan:

Add:  about 3 Tbsp of peanut oil on medium high heat.  

scramble and cook 3 eggs..set aside to add later.

Then add 1/2 of a medium onion that is diced small or 4 green onions that are chopped fine...2 carrots that are cleaned and peeled and diced in small cubes, 1/2 cup frozen baby peas, 3 crushed garlic cloves, a small amount of powdered ginger (or 1 Tbsp of peeled and minced fresh ginger).  cook until carrots are tender on lowered heat.

Once that is ready, dump in your diced, cooked meat you are using, some fresh bean sprouts if you like them, and your cold rice that has been broken up so no large clumps, and add 3 Tbsp of low sodium soy sauce and a few Tablespoons of oyster sauce.  Stir until the beans sprouts and rice are warm.  Add reserved cooked eggs. Season with salt and pepper to your taste.

Butter Brickle Ice Cream

 This is a family favorite flavor, especially my son, Joe's.  It is practically impossible to find to this is the second time I have made it at home, and it's really a good copycat recipe.  I've made it for his birthday twice now, along with his annual confetti angel food cake, and it's completely gone each time.  It isn't a large batch though, but works perfectly in my little 1 quart Rival ice cream maker.  Decided to put it on here in case I can't find the recipe going forward.  

Butter Brickle Ice Cream

4.7 Stars (7 Reviews)

A rich butter toffee flavored ice cream with toffee bits.

Prep Time10 minutes

Total Time10 minutes

Ingredients

For the Butter Toffee Sauce:

• 1 Tbsp salted butter
• 1/4 cup packed light brown sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of salt

For the Butter Brickle Ice Cream:

• 2 cups half and half
• 3 Tbsp butter
• 1 cup light brown sugar
• 4 Tbsp toffee sauce
• 2 cups heavy cream
• 1 tsp vanilla extract
• 1 cup Heath toffee bits
• Dash of salt
• Additional bits for garnish if desiredPowered by Chicory

Instructions

To Make the Butter Toffee Sauce:

Put the butter, brown sugar, cream and salt in a medium saucepan and stir until the butter melts.Simmer over medium low heat without stirring for three minutes.

Remove from heat and stir in the vanilla extract.

Allow to cool while you make the ice cream base.

To Make the Ice Cream:

1. Warm the butter, brown sugar and half and half over medium until the butter and sugar have melted. Add the sauce and vanilla, still until thoroughly mixed and chill for a minimum of 4 hours; preferably overnight.
2. Add the heavy cream and process the mixture in an ice cream machine.
3. Add the toffee bits at the end of processing just to mix them in.
4. Ripen in a container for a minimum of four hours before serving.

Russian Tea Cookies, Mexican Wedding Cakes, Snowball cookies!

 I have no idea how this cookie got so many names and still is the same cookie?  When I was a kid we always called them Mexican Wedding Cakes, but now I've morphed into calling them Russian Tea Cookies.  This recipe is a favorite of mine at Christmas.  I only make them then and I have no idea why..they aren't that hard to make, but they definite are a Christmas cookie to me.  I use the recipe from a very old Betty Crocker Cooky Book from 1963.  It was one of my first cookbooks and has a lot of great cookie recipes in it.  Thought I should put it on my blog in case it gets lost at some point or destroyed because it's the best recipe.  Some of them are so bland and tasteless.  

RUSSIAN TEACAKES:

1 cup room temperature butter (only!) no substitutes

1/2 cup confectioners sugar (powdered)

1 tsp vanilla

2-1/4 cups all purpose flour

3/4 cup finely chopped nuts (I use pecans)

Mix butter, sugar and vanilla thoroughly.  Add flour and salt together; blend in.  Mix in nuts. (I use my hands to combine it well)

Heat oven to 400 degrees.  Press dough into 1 inch balls.  Place on an ungreased cookie sheet pan.  Cookies do not spread so you can place a lot of them on the pan.  Bake 10-12 minutes until set but not brown.  While warm (not really hot though) roll in confectioners sugar.  cool.  can roll in powdered sugar again if desired.   

CHEESY TUNA HOTDISH

 Cheesy Tuna Hotdish:

1/2 or so bag of wide egg noodles cooked as per directions to el dente. 

Sauce: In a medium sauce pan stir together:

in a little butter -sauté a small amount of finely chopped onion until caramelized.  If you like green pepper you can also add a small amount of finely diced to this.  Pimentos would also work well.  Then add:

1 can Campbells cream of celery soup

1 can tuna, drained (I use the water style)

about 1 cup cheddar  or Velveeta cheese, shredded

salt/pepper to taste

1/4 cup Miracle Whip (use THIS for a little tang)

a small handful of baby frozen peas

some milk to make it into a medium thickness

ONCE the cheese is melted and it's all smooth, combine with the cooked noodles and spread into a casserole dish.  Top with crushed regular potato chips lightly over the top.  Bake at 350 degrees for about 15-20 minutes uncovered.  

My granddaughter's college dorm room afghan is finished!

 I started this afghan for my granddaughter Sam a few months back, but then ended up having a messed up shoulder and couldn't tolerate crocheting for a few month.  It finally felt better this month, so I got going on it and finished it today.  Her dorm room has gray tones with girly clear lights hanging in it and this will match it nicely.  I love the feel, it's all squishy and soft.  I actually saw the afghan on a show I was watching "Married at First Sight" in one of the couples apartments and luckily while searching for the pattern I found a lady who developed it because she also loved it from the show!  It's call Ashley and Anthony's Bubble Wrap Blanket" and written by Aunt Debbie Designs.  I found all the yarn on sale and added a usable coupon besides so it brought the cost way down as the Bernat Blanket yarn can add up really quickly.  I love how it turned out.