SANDRA’S PEANUT BUTTER N’ PUMPKIN ‘Small’ DOG TREATS

Save money and concern

for what you're giving your pet

by preparing your own dog treats

using wholesome ingredients...

Yields: 100 (½” x 2” treats)

Prep Time: 15 Minutes

Cook Time: 17 to 20 Minutes

INGREDIENTS

2 cups whole-wheat flour

¼ cup cornmeal

¼ cup dry milk

2 large eggs

1 cup canned pumpkin

3 heaping tablespoon creamy peanut butter

¾ cup old-fashioned rolled oats

½ teaspoon ground cinnamon

¼ cup water

METHOD

Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper, and set aside.

In a food processor using the stainless steel blade, add the whole-wheat flour, cornmeal, dry milk, eggs, pumpkin, peanut butter, rolled oats, cinnamon, and water. Pulse to combine, until dough starts to pull away from edges.  Dough should still remain rather stiff (more so than people cookie dough). 

Roll the dough so it is ½” thick on a floured surface. Cut into ½” x 2” pieces, or use mini dog bone shaped or other cookie cutters dipped in flour.

Place treats on baking sheets, and bake for 17 to 20 minutes, or until crispy and golden brown (doing so in 3 batches.)  Cool treats completely before storing.

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Tips: Store homemade treats in an airtight container in the refrigerator.  Also, if you choose to make 'Large' 1"x4" Dog Treats (yields about 50), just increase the baking time to 30 to 35 minutes at the same oven temperature.

SANDRA'S SPICY SWEET and SOUR SMOKED MINI-FRANKS

I just love playing with my food,
and these sweet and sour mini-franks
allow you to do just that...

Yields:
(Appx. 4 doz. mini-franks)
Prep: 3 Mins. |
Slow Cook: 2 hrs. on LOW

Posted by Sandra

INGREDIENTS

2 (8 oz. pkgs.) smoked cocktail mini-franks
1/2 jarred chili sauce (or click here for: Homemade Chili Sauce)
½ cup apricot preserves
1/2 teaspoon sriracha sauce
--(Asian hot pepper sauce), or Tabasco

--Toasted french baguette slices

METHOD

Add mini-franks to a slow cooker set to LOW. Whisk all remaining ingredients in a small bowl, (taste for spiciness, adding more sriracha if desired) and add sauce to slow cooker; gently mixing to coat the mini-franks, cover, and cook for 2 hours.

Serve warm or at room temperature with cocktail picks, and baguette slices. – enjoy!


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Tip: These are a hoot to serve as mini hot dog sliders, with assorted condiments as well! At times, I also just cut up brats into thirds as an alternative = Yummo!

SANDRA'S COMFORTING CHILI BRAT DOGS with the WORKS

Now this is love on a plate if you ask me,
in moderation of course ;)

Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!