SANDRA’S HEALTHY PAISLEY MINI MUFFIN PB TREATS

 

A healthier treat you know that's good for your pup and
it's ongoingly freshly made; Paisley loves 'em...

Yields: 19 Mini Muffin Treats (I make 2 batches at a time, yielding 38 treats…aka 1 qt.)

Prep: 10 Mins.

Bake: 16 Mins. (Turning ½ way for even baking)

 Cool: On baking rack covered with a clean kitchen towel overnight

INGREDIENTS

 

2 large eggs, beaten

½ cup Skippy peanut butter (no artificial sweetener like ‘xylitol’ – ck label plz)

¾ All-purpose flour

½ cup old fashioned oats (not quick cooking)

½ cup water

 

METHOD

 

Preheat oven to 350F. Place a non-stick mini muffin baking pan aside (if not non-stick, spray w/canola spray). Also, place a baking rack for removing mini muffin treats to after baking for cooling.

 

To a medium bowl, add the eggs and whisk until fluffy; add peanut butter and continue whisking until thicker and emulsified. (Switch to a spatula at this point).

 

Add the A-P Flour, oats, and water; stirring just to combine.

 

Using a 1-TB-size mini scoop, drop mounds into the mini muffin tin cups (should yield 19).

 

Bake in preheated oven for 16 minutes total; turning half way for even baking.

 

Remove from oven. Use a teaspoon promptly remove mini muffins to the baking rack in order to cool completely (on baking rack covered with a clean kitchen towel overnight) before storing treats in an airtight container to safely store up to 2 weeks.

 

 

Tip: I make a double batch, which stores in a 1-qt.-airtight-container perfectly for up to 2 weeks in an airtight container.

 

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.

~~~~~~~~~~~~~~

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 CHRISTMASTIME FUDGE

Melt-in-your-mouth deliciousness!

I found my recipe of this fudge featured 

@ www.charity.cs.uwlax.edu 
shortly after I posted it...

Yields: 64 small squares
(or 34 medium squares)
Prep/Cook: 20 Mins.

INGREDIENTS

1/3 cup +2 tablespoons evaporated milk (not sweetened condensed milk ;-)
1 cup granulated sugar
3 tablespoons unsalted butter
pinch fine-grain kosher salt
1-1/2 cups semisweet chocolate chips
½ cup Andes Creme de Mint chips
1 cup milk chocolate chips
1/2 cup walnuts, finely chopped
2 teaspoons vanilla extract
½ cup miniature marshmallows
½ cup coconut flakes
3 drops red liquid vegetable food coloring
3 drops green liquid vegetable food coloring

METHOD

Prepare a 9"x9” square pan by lining it with foil, leaving a flap for easy removal of fudge later on, and then spray the pan with butter spray, and set aside.

Place the chopped coconut flakes in two separate jars, and sprinkle one jar with 3 drops of red food coloring, and the other with 3 drops of green, and then vigorously shake each to equally coat the coconut with color. Set aside.

To make the fudge, add condensed milk, sugar, and butter, and kosher salt in a heavy-bottom saucepan over low heat, stirring just until hot and sugar has dissolved (please do not boil), add the three different chips, and gently stir until smooth and melted, about 10 minutes. Remove from the heat; stir in nuts, and vanilla. Quickly but gently, fold in the marshmallows (to prevent over melting), and spread fudge mixture evenly into prepared pan using a spatula. Sprinkle alternating stripes with two different colors of coconut, and gently press to adhere.

Cool to room temperature, uncovered, on counter for 30 minutes. Move to refrigerator, uncovered, and continue to chill for 2 hours, until fudge is firm. Remove the fudge from the pan. Peel off the foil underneath, and place fudge upright onto cutting board.  Cut into equal squares (See *Tip, below). Once pre-chilled and cut into squares store the fudge, covered, in the refrigerator. – Enjoy!

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*Tip: To cut fudge, first cut down the middle, turn, and cut down the other middle to form four large pieces, and then cut each of the four pieces, four times each way to end up with 64 even pieces ~ Merry Christmas!  
--I wrap each of my fudge squares individually, as I tend to mail them.
--You can also make this fudge ahead of time and freeze it; it thaws beautifully ;)