With one week left to go until Christmas, this recipe is an extremely easy one, yet it will make a wonderful gift, either for yourself OR for a gift! And for more gift ideas, just look back at all the Make it Yourself Monday posts, as well as the past few weeks of the What's Happening Wednesday and Frankly Speaking Friday posts, where the Shop til ya Drop series has been highlighting unique gifts from various Indie shops!
So take a deep breath of lavender and relax so that you can enjoy the reason for this season!
This recipe is for a Skin Cleanser that is appropriate for normal to slightly oily skin. All you will need is; 2 sprigs of crushed, fresh thyme OR 1/2 Tbs. of dried thyme, 2 tsp. of crushed fennel seeds, juice from half of a fresh lemon, and 1/2 cup of boiling water.
To make, just put the thyme and the fennel seed into a bowl and cover with the boiling water, then add the lemon juice and allow to stand and steep for 15 minutes. Once the time has passed, strain the infusion and store the liquid in a jar. Keep this in the refrigerator in between uses.
This recipe is very gentle and can/should be used daily. The ingredients have antiseptic as well as astringent properties, and they are known to reduce puffiness and superficial skin irritations.
Showing posts with label dog treat recipe. Show all posts
Showing posts with label dog treat recipe. Show all posts
Make it Yourself Monday- Foot Scrub
Here is another wonderfully unique gift that you can easily make for a Christmas gift. It is a foot rub. One of those things that you rarely buy for yourself, but are so nice to pamper yourself with when you get one!
You will need;
3 ounces of Sea Salts, (preferably Dead Sea salts, but European or dendritic will work as well- fine or medium grained)
1 ounce jojoba oil
1 ounce sweet almond oil
1/8 teaspoon vitamin E oil
2 Tablespoon jojoba beads (optional)
and your container of choice (I like a nice colored jar, because tins usually rust with just a little bit of time)
2 drops peppermint essential oil*
2 drops lavender essential oil*
1 pod vanilla bean, cleaned out and then chopped (optional)
*or other essential oil blend of choice
Simply mix everything together and place into your container of choice. This gift would be great in a set. Just combine one of the foot soaks, this rub, and a nice lotion or balm (Brambleberry has a nice recipe here), and you have the perfect foot care gift set! Make sure to include a nice instruction card along with it, explaining that you soak, then use this rub to exfoliate (just take a hand full of the salt mixture and rub it on your feet, not forgetting the ankles, in a circular motion, starting at the top and working down toward the toes. Be sure to apply a gentle, even pressure. When finished, rinse with warm water, pat dry, then moisturize with the lotion or balm. You could even include some tips from this post on exfoliating!
There you have it, a useful AND thoughtful gift, handmade by you! What could be better?
Make it Yourself Monday- Pumpkin Brulee
In keeping with the holiday season, this week I am offering another food recipe. I just found this one (a video on recipes.com), and actually will be making it for my Mother's birthday dinner, as well as our family Thanksgiving dinner.
To make it you will need some ramekins, and I just ordered a set, complete with the brulee torch, for twenty bucks from kitchen & company, and their shipping was only $5.50 for priority, so none of the usual "handling" fees! Anyway, if you already have some, great!
You will need; Preheat oven to 325 degrees F.
3 egg yolks
1/2 cup packed brown sugar
1 cup heavy creme (you can sub a lower fat milk, but it's a holiday, so splurge!)
1 cup pumpkin puree (you can sub butternut squash if you prefer)
1/4 tsp. nutmeg*
1/4 tsp. all spice*
1/4 tsp. cinnamon*
1/8 tsp ginger+
pinch of salt
*You can add 1/2 tsp. of these to spices if you want to make it more spicy
+ You can add up to 1/4 tsp. of this spice if you want to make it more spicey
Simply mix the egg yolks with the brown sugar, then add in the heavy creme and mix for about two minutes. Then add in the pumpkin puree and the spices. When it is well mixed, fill the ramekins until they are about 1/2" from the top. Then place the ramekins in a baking pan (best to use something in the bottom to help prevent sliding. You can use a towel or a silicone mat). Then fill the pan with water so that 1/2 of the ramekin in under water. Bake for 30-35 minutes. They are done when a knife/toothpick put into the middle comes out clean. It will still giggle a bit. Place ramekins in the refrigerator for at least a few hours. The brulee must be completely cold before you can finish it. When it is cold, and just before you are ready to serve, remove the ramekins from the fridge and place a good covering of sugar on the top of each, covering the entire surface. You will probably use between one and two teaspoons of sugar, and can use white or brown sugar, but most that I have talked to prefer the white. After you have the sugar sprinkled evenly, use the torch and dissolve the sugar until it is completely dissolved. Spin the dish around so that you can get an even melt, but make sure that you use the bottom half to turn it, or you will burn your fingers! Once all melted the sugar top will look like glass and will crack when someone goes to eat it. Every creme brulee junkie listens for that sweet sound, let me tell you! It is like Pavlov ringing the bell, it gets your saliva going for sure. While I love creme brulee, I have not ever had pumpkin, and am very anxious to try it. I can't wait until I get my new ramekins and torch! Oh, by the way, you can use the broiler to melt the sugar if you absolutely don't want to buy a culinary torch, but it is a LOT more difficult to manage.
To make it you will need some ramekins, and I just ordered a set, complete with the brulee torch, for twenty bucks from kitchen & company, and their shipping was only $5.50 for priority, so none of the usual "handling" fees! Anyway, if you already have some, great!
You will need; Preheat oven to 325 degrees F.
3 egg yolks
1/2 cup packed brown sugar
1 cup heavy creme (you can sub a lower fat milk, but it's a holiday, so splurge!)
1 cup pumpkin puree (you can sub butternut squash if you prefer)
1/4 tsp. nutmeg*
1/4 tsp. all spice*
1/4 tsp. cinnamon*
1/8 tsp ginger+
pinch of salt
*You can add 1/2 tsp. of these to spices if you want to make it more spicy
+ You can add up to 1/4 tsp. of this spice if you want to make it more spicey
Simply mix the egg yolks with the brown sugar, then add in the heavy creme and mix for about two minutes. Then add in the pumpkin puree and the spices. When it is well mixed, fill the ramekins until they are about 1/2" from the top. Then place the ramekins in a baking pan (best to use something in the bottom to help prevent sliding. You can use a towel or a silicone mat). Then fill the pan with water so that 1/2 of the ramekin in under water. Bake for 30-35 minutes. They are done when a knife/toothpick put into the middle comes out clean. It will still giggle a bit. Place ramekins in the refrigerator for at least a few hours. The brulee must be completely cold before you can finish it. When it is cold, and just before you are ready to serve, remove the ramekins from the fridge and place a good covering of sugar on the top of each, covering the entire surface. You will probably use between one and two teaspoons of sugar, and can use white or brown sugar, but most that I have talked to prefer the white. After you have the sugar sprinkled evenly, use the torch and dissolve the sugar until it is completely dissolved. Spin the dish around so that you can get an even melt, but make sure that you use the bottom half to turn it, or you will burn your fingers! Once all melted the sugar top will look like glass and will crack when someone goes to eat it. Every creme brulee junkie listens for that sweet sound, let me tell you! It is like Pavlov ringing the bell, it gets your saliva going for sure. While I love creme brulee, I have not ever had pumpkin, and am very anxious to try it. I can't wait until I get my new ramekins and torch! Oh, by the way, you can use the broiler to melt the sugar if you absolutely don't want to buy a culinary torch, but it is a LOT more difficult to manage.
Make it Yourself Monday- Breakfast Casserole
With Thanksgiving and Christmas around the corner, my thoughts tend to run toward food. Food, food, glorious food. Can you tell I like food? Lol I also like
e-a-s-y! So for today's make it yourself project, I am going to share a great breakfast casserole with you, one that I make every Christmas eve day and bake every Christmas morning. While the kids open packages, this is in the oven baking, and by the time they are finished, so is it! Tasty and easy, the perfect combination!
You will need;
6 slices of stale bread
8 eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon dried mustard
1 squirt spicy brown mustard
1 1/2 pounds cooked and drained sausage
8 ounces grated cheddar cheese
2 ounces shredded jack cheese
Dry your bread out ahead of time, or place in low oven until dried. Spray a 9x13 casserole pan and lay the bread in the bottom of the pan. Then layer in the cheeses and the sausage.
In a bowl, mix together the eggs, mustard, salt and milk. When mixed well, pour over the sausage and bread. Cover and place in the refrigerator overnight. The next day, cook covered at 325 for an hour, or until slightly brown on the top.
Add a fruit salad, some coffee and juice, and you have the perfect breakfast to get any holiday off to a great start. An easy way to serve a crowd, without a lot of hard or time consuming work. trust me, try it, you like it!
e-a-s-y! So for today's make it yourself project, I am going to share a great breakfast casserole with you, one that I make every Christmas eve day and bake every Christmas morning. While the kids open packages, this is in the oven baking, and by the time they are finished, so is it! Tasty and easy, the perfect combination!
You will need;
6 slices of stale bread
8 eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon dried mustard
1 squirt spicy brown mustard
1 1/2 pounds cooked and drained sausage
8 ounces grated cheddar cheese
2 ounces shredded jack cheese
Dry your bread out ahead of time, or place in low oven until dried. Spray a 9x13 casserole pan and lay the bread in the bottom of the pan. Then layer in the cheeses and the sausage.
In a bowl, mix together the eggs, mustard, salt and milk. When mixed well, pour over the sausage and bread. Cover and place in the refrigerator overnight. The next day, cook covered at 325 for an hour, or until slightly brown on the top.
Add a fruit salad, some coffee and juice, and you have the perfect breakfast to get any holiday off to a great start. An easy way to serve a crowd, without a lot of hard or time consuming work. trust me, try it, you like it!
Make it Yourself Monday-Bath Salt Recipes
Here are a few quick and easy Bath Salt Recipes. Great for soaking away tensions after a long, hard day at work, or for easing the muscle aches of exercise. Whatever your reason, be sure to find one and enjoy a nice long soak!
Balancing Bath Soak
3 Tbs. Dead Sea Salts
3 Tbs. Baking Soda
8 drops Essential Oil of choice from the following list, or a blend of 3 or 4 of these oils, totaling the 8 drops. Use bergamot, geranium, lavender, palmarosa, rose and/or rosewood.
Buttermilk Bath
1 cup your choice of bath salts (European, Dead Sea, Epsome or other specialty salt)
1 cup powdered buttermilk (get this at your local grocery store in the baking isle)
up to 24 drops of your choice of essential oils
Mix the bath salt and buttermilk powder together in a jar and add up to 24 drops of essential oil, or a blend, totaling no more than 24 drops of EO's into that jar. Cover and shake, shake, shake, blending well. Keep it sealed in the jar for several days before using, continuing to shake and blend daily. Store in the sealed jar when not opening for use. To use, pour 1/2 cup into your bath water and allow to dissolve before getting into tub. So this recipe makes 4 baths!
Dreamy Soak
2 cups Dead Sea Salts
2 Tbs baking soda
5 drops rosewood Essential Oil
2 drops cedarwood EO
2 drops chamomile EO
Mix the salts and the baking soda in a bowl. Blend it very well. Then mix the oils in a small cup. Once mixed, take them and pour them evenly over the salt mixture, then blend very well. Let this mixture sit for at least one hour before placing in a jar and sealing.
Balancing Bath Soak
3 Tbs. Dead Sea Salts
3 Tbs. Baking Soda
8 drops Essential Oil of choice from the following list, or a blend of 3 or 4 of these oils, totaling the 8 drops. Use bergamot, geranium, lavender, palmarosa, rose and/or rosewood.
Buttermilk Bath
1 cup your choice of bath salts (European, Dead Sea, Epsome or other specialty salt)
1 cup powdered buttermilk (get this at your local grocery store in the baking isle)
up to 24 drops of your choice of essential oils
Mix the bath salt and buttermilk powder together in a jar and add up to 24 drops of essential oil, or a blend, totaling no more than 24 drops of EO's into that jar. Cover and shake, shake, shake, blending well. Keep it sealed in the jar for several days before using, continuing to shake and blend daily. Store in the sealed jar when not opening for use. To use, pour 1/2 cup into your bath water and allow to dissolve before getting into tub. So this recipe makes 4 baths!
Dreamy Soak
2 cups Dead Sea Salts
2 Tbs baking soda
5 drops rosewood Essential Oil
2 drops cedarwood EO
2 drops chamomile EO
Mix the salts and the baking soda in a bowl. Blend it very well. Then mix the oils in a small cup. Once mixed, take them and pour them evenly over the salt mixture, then blend very well. Let this mixture sit for at least one hour before placing in a jar and sealing.
Fur Friendly Friday
My computer has crashed, so I am on a borrowed one, which means that I don't have access to all of my research. So, rather than look into more, I am offering you a dog treat recipe today! This is one that comes to you taste tested by Dallas, and has been certified paw-licking and tail waggin' great!
Blueberry Peach Cookie
4 weeks whole wheat flour
1 cup water
2 Tbs. flax seed
1/3 cup blueberries
3 Tbs. finely chopped peaches
2 Tbs. canola oil
2 Tbs. honey
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 lg. egg
Combine the flax seed, flour and cinnamon in a bowl. In a food processor, combine the water, blueberries, peaches, honey, oil, egg, and vanilla and puree until it is smooth. Once smooth, pour it over the dry ingredients and stir until it is well mixed. Knead the dough, then roll it out to about 1/8" thickness. Poke holes over the surface with a fork, then using a pizza cutter or knife, cut it into bite sized rectangles or squares. Bake it for 20 minutes at 350 degrees, and then allow it to cool completely. Then decrease the temperature to 300 degrees and bake for an additional 30 minutes, or until they are hard. Serve when completely cooled. These can be stored in an airtight container for up to 30 days, or frozen for six months. If you freeze them, make sure that you completely thaw them out before serving to your dog or else they can be injured. Thawing usually takes about 30 minutes.
Blueberry Peach Cookie
4 weeks whole wheat flour
1 cup water
2 Tbs. flax seed
1/3 cup blueberries
3 Tbs. finely chopped peaches
2 Tbs. canola oil
2 Tbs. honey
1 tsp. vanilla extract
1/2 tsp. cinnamon
1 lg. egg
Combine the flax seed, flour and cinnamon in a bowl. In a food processor, combine the water, blueberries, peaches, honey, oil, egg, and vanilla and puree until it is smooth. Once smooth, pour it over the dry ingredients and stir until it is well mixed. Knead the dough, then roll it out to about 1/8" thickness. Poke holes over the surface with a fork, then using a pizza cutter or knife, cut it into bite sized rectangles or squares. Bake it for 20 minutes at 350 degrees, and then allow it to cool completely. Then decrease the temperature to 300 degrees and bake for an additional 30 minutes, or until they are hard. Serve when completely cooled. These can be stored in an airtight container for up to 30 days, or frozen for six months. If you freeze them, make sure that you completely thaw them out before serving to your dog or else they can be injured. Thawing usually takes about 30 minutes.
Make It Yourself Monday-Good Recipes for Summer Heat
As summer continues in all its heat, humidity and glory, I look for refreshing, easy, and cool things to make for meals. lately it has even been too hot to grill out, our normal "escape" from the stove, so that has prompted me to explore other avenues of relief.
A friend of mine sent me the following recipe that she found at a Costco. She actually made it for a wedding reception a few weeks ago, and says that it is not only easy, but is quite delicious. I am assured that it is not too spicy, rather, just right. A different type of recipe, but one worth trying, and quite intriguing. So grab yourself some chips and give it a go!
Fire and Ice Salsa
3 cups seeded and chopped watermelon
1/2 cup chopped green pepper
2 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
2 tablespoons chopped jalapeno pepper
Combine ingredients and mix well. Refrigerate for at least an hour before serving with chips.
From the national watermelon promotion board, (yes, they really have one of those!, Lol), here is an interesting side dish recipe.
Watermelon Havarti Stacks with Dilled Ranch and Grilled Chicken
Ingredients8 circles 1 inch thick by 4 inch diameter circles of seedless watermelon
8 slices Havarti cheese
6 pieces grilled chicken breast halves, cooled and julienne across the grain
1 teaspoon minced fresh dill, stems removed and discarded
1 cup natural low fat ranch dressing
1 serving (optional) Watermelon & Wine Reduction Drizzle
Instructions
On 4 serving plates, place one round of watermelon in the center of each plate. Trim the cheese into the same size circle as the watermelon and place one cheese round on each of the four plated slices of watermelon. Repeat with another piece of watermelon and then the remaining cheese.
Clump the julienne chicken in even portions on top of the watermelon cheese stacks. Stir the fresh dill inot the ranch dressing. Garnish watermleon chicken stacks with dressing and an attractive drizzle of the Watermelon & Wine Reduction.
Watermelon & Wine Reduction Drizzle
Ingredients:
8 cups watermelon puree
1 cup inexpensive red balsamic vinegar
1 cup red wine
3 cups sugar in the raw
1 teaspoon sea salt
Instructions:
Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temperature to use.
Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temperature to use.
Servings
Makes 4 servings.
Make It Yourself Monday- Fishing Treats
Here's a healthy dog treat recipe for the fur ball in your home!
1 15oz can of Salmon or Jack Mackerel
· a small amount of flour
· 2 tsp of salt
· 1 tsp baking powder
· Optional: add sprinkle of garlic powder if desired
Mix the fish plus ALL of the liquid from the can, he salt & baking powder, and add in enough flour for texture. Then spread it all out on a cookie sheet. Score it into sections so it will be easier to break it apart when its done. Bake it at 350 degrees for about 30 min. or until the crust is a nice golden color.
Store in an airtight container in the refrigerator or you can freeze them to keep for a longer period of time. Make sure that you thaw completely before giving to your pet. This usually takes about 30 minutes.
1 15oz can of Salmon or Jack Mackerel
· a small amount of flour
· 2 tsp of salt
· 1 tsp baking powder
· Optional: add sprinkle of garlic powder if desired
Mix the fish plus ALL of the liquid from the can, he salt & baking powder, and add in enough flour for texture. Then spread it all out on a cookie sheet. Score it into sections so it will be easier to break it apart when its done. Bake it at 350 degrees for about 30 min. or until the crust is a nice golden color.
Store in an airtight container in the refrigerator or you can freeze them to keep for a longer period of time. Make sure that you thaw completely before giving to your pet. This usually takes about 30 minutes.
Make It Yourself Monday- Banana (Dog) Biscuits
Dallas informed me that it was about time for another dog treat, so here is a Banana Biscuit recipe for that four-legged, furry friend in your life!
5 cups whole wheat flour
1/4 cup peanuts, finely chopped
½ teaspoon baking soda
1 medium to large egg
¼ cup all vegetable oil
1 ½ cups pureed banana
2 teaspoons vanilla
water
Preheat your oven to 325 degrees Fahrenheit.
Place the dry ingredients into a large bowl and make a well in the center. In a separate dish, blend the egg, oil and banana together. Once blended sufficiently, put them into the well of the dry ingredients, and start combining together. Add the water, one teaspoon at a time, as much as needed. Knead it by hand until it is mixed thoroughly, then put on the counter (toss some flower on the counter first to prevent sticking) and roll the dough out so that it is about 1" high. Cut into strips that are about 6" wide and place these onto your non-stick baking sheets. Bake for 30 - 40 minutes, then remove and cool off for 10 minutes. Once cooled, slice each strip about 1/2" - 3/4" squares, the replace onto the cookie sheets and bake for another 20 minutes or until golden brown. Completely cool, the store in an airtight container. If you are not going to use these up within a few weeks, store them in the refrigerator for about a month. If you need more time than this, freeze them. When you go to use these, make sure you allow enough time to completely defrost before you give them to your dog. This usually takes at least 30 minutes.
5 cups whole wheat flour
1/4 cup peanuts, finely chopped
½ teaspoon baking soda
1 medium to large egg
¼ cup all vegetable oil
1 ½ cups pureed banana
2 teaspoons vanilla
water
Preheat your oven to 325 degrees Fahrenheit.
Place the dry ingredients into a large bowl and make a well in the center. In a separate dish, blend the egg, oil and banana together. Once blended sufficiently, put them into the well of the dry ingredients, and start combining together. Add the water, one teaspoon at a time, as much as needed. Knead it by hand until it is mixed thoroughly, then put on the counter (toss some flower on the counter first to prevent sticking) and roll the dough out so that it is about 1" high. Cut into strips that are about 6" wide and place these onto your non-stick baking sheets. Bake for 30 - 40 minutes, then remove and cool off for 10 minutes. Once cooled, slice each strip about 1/2" - 3/4" squares, the replace onto the cookie sheets and bake for another 20 minutes or until golden brown. Completely cool, the store in an airtight container. If you are not going to use these up within a few weeks, store them in the refrigerator for about a month. If you need more time than this, freeze them. When you go to use these, make sure you allow enough time to completely defrost before you give them to your dog. This usually takes at least 30 minutes.
Make It Yourself Monday- Blueberry Dog Cookies
Dallas recently informed me that I was, once again, spending entirely too much time working on soaps and lotions, when he and Gizmo would prefer that I dedicate my time to making them more treats. So this Make it Yourself Monday is going to the dogs, yet again! Lol.
With summer almost here, I am anxiously awaiting the blueberries, and so are my dogs. Blueberries are not only tasty, but they are quite healthy, for both humans and dogs alike! So here is a Blueberry Cookie recipe for your Dogs!
You will need;
4 cups of whole wheat flour
1 cup water
2 Tbs. vegetable oil
2 Tbs. flax seed
1/3 cup rinsed and dried blueberries
1 tsp. vanilla
1/2 Tbs. cinnamon
1 lrg. egg
Preheat the oven to 350 F. You will bake at this temperature for 20 minutes, then decrease temperature to 300 F. and cook for an additional 30 minutes.
Combine the flax seed, flour and cinnamon. Mix well. In a food processor, combine the water, blueberries, oil, egg and vanilla. Mix until smooth, then pour it over the dry ingredients, stirring well until completely incorporated.
Once incorporated well, knead the dough and roll out to about 1/8" thick. Poke holes over the surface of the dough (a fork works great for this). Then, using a pizza cutter or a knife, cut the dough into bite-sized squares or rectangles. Bake for 20 minutes, then allow to cool completely. Decrease the oven temperature to 300 F. and cook an additional 30 minutes, or until the cookies are hard. You can then store them in an air-tight container for up to one month. If you do not think they will be used in that time, you can freeze them. Make sure sure that you completely thaw any frozen treat before giving it to your dog, it is dangerous to not do so! It generally takes (at least) 30 minutes to one hour to properly thaw a treat, so make sure you allow sufficient time. Frozen treats can be stored for about 4 months, but they never last that long at my house! .
With summer almost here, I am anxiously awaiting the blueberries, and so are my dogs. Blueberries are not only tasty, but they are quite healthy, for both humans and dogs alike! So here is a Blueberry Cookie recipe for your Dogs!
You will need;
4 cups of whole wheat flour
1 cup water
2 Tbs. vegetable oil
2 Tbs. flax seed
1/3 cup rinsed and dried blueberries
1 tsp. vanilla
1/2 Tbs. cinnamon
1 lrg. egg
Preheat the oven to 350 F. You will bake at this temperature for 20 minutes, then decrease temperature to 300 F. and cook for an additional 30 minutes.
Combine the flax seed, flour and cinnamon. Mix well. In a food processor, combine the water, blueberries, oil, egg and vanilla. Mix until smooth, then pour it over the dry ingredients, stirring well until completely incorporated.
Once incorporated well, knead the dough and roll out to about 1/8" thick. Poke holes over the surface of the dough (a fork works great for this). Then, using a pizza cutter or a knife, cut the dough into bite-sized squares or rectangles. Bake for 20 minutes, then allow to cool completely. Decrease the oven temperature to 300 F. and cook an additional 30 minutes, or until the cookies are hard. You can then store them in an air-tight container for up to one month. If you do not think they will be used in that time, you can freeze them. Make sure sure that you completely thaw any frozen treat before giving it to your dog, it is dangerous to not do so! It generally takes (at least) 30 minutes to one hour to properly thaw a treat, so make sure you allow sufficient time. Frozen treats can be stored for about 4 months, but they never last that long at my house! .
Make It Yourself Monday- Banana Poodle Doodles
Hi there! It's Monday, so what are we making today? Well, Dallas and Gizmo have been very upset with me because I have been devoting all my time to making soaps and balms, so today is going to the dogs! Here is a recipe for Banana Poodle Doodles!
Gather all your ingredients;
5 cups flour
1/4 cup peanuts, finely chopped
½ teaspoon baking soda
1 egg
¼ cup all vegetable oil
1 ½ cups pureed banana
2 tsp. vanilla
water
Preheat your oven to 325 degrees F.
Place all the dry ingredients into a large bowl and make a well in the center.
Blend the egg, oil and banana all together, then add into the dry ingredients by pouring into the well and begin combining it all together.
Add some water, one teaspoon at a time, as it is needed to make a nice dough.
Once you are mostly mixed and have a dough texture, move your ball onto the table top and begin to knead. You may add more water as needed, but be sure to add only a small amount at one time.
Continue kneading until you have a good dough. Not too wet, not to dry, and everything is mixed thoroughly.
When your dough is right, form it into logs 2" to 2 1/2" high. Flatten so that log is 6" to 7" wide by 1" high. Then place on non-stick baking sheets or on lightly greased ones.
Bake for 30 - 40 minutes.
Remove from oven and cool for 10 minutes.
Slice into 1/2" - 3/4" slices. Put back on baking sheets and cook for additional 20 minutes, or until a nice golden brown.
Remove from oven and allow to cool.
Once cooled, store in an airtight container or freeze.
When you freeze treats you need to make sure they are completely thawed before serving to your dog. This can take 60 minutes, but giving a dog a frozen cookie is dangerous, so it should never be done!
Gather all your ingredients;
5 cups flour
1/4 cup peanuts, finely chopped
½ teaspoon baking soda
1 egg
¼ cup all vegetable oil
1 ½ cups pureed banana
2 tsp. vanilla
water
Preheat your oven to 325 degrees F.
Place all the dry ingredients into a large bowl and make a well in the center.
Blend the egg, oil and banana all together, then add into the dry ingredients by pouring into the well and begin combining it all together.
Add some water, one teaspoon at a time, as it is needed to make a nice dough.
Once you are mostly mixed and have a dough texture, move your ball onto the table top and begin to knead. You may add more water as needed, but be sure to add only a small amount at one time.
Continue kneading until you have a good dough. Not too wet, not to dry, and everything is mixed thoroughly.
When your dough is right, form it into logs 2" to 2 1/2" high. Flatten so that log is 6" to 7" wide by 1" high. Then place on non-stick baking sheets or on lightly greased ones.
Bake for 30 - 40 minutes.
Remove from oven and cool for 10 minutes.
Slice into 1/2" - 3/4" slices. Put back on baking sheets and cook for additional 20 minutes, or until a nice golden brown.
Remove from oven and allow to cool.
Once cooled, store in an airtight container or freeze.
When you freeze treats you need to make sure they are completely thawed before serving to your dog. This can take 60 minutes, but giving a dog a frozen cookie is dangerous, so it should never be done!
Make It Yourself Monday-Another Dog Treat Recipe
Dallas and Gizmo recently told me that I have been spending more way more time on my soaps and bath/body products than I have on their doggie stuff, and they are NOT pleased! So I thought I'd better try to get on their good side. To that end, I am offering a dog treat recipe today, rather than a bath and body one! Although they may not like the implications of this recipe, they certainly do like the taste!
Bad Breath Banisher Dog Treat Recipe
2 cups brown rice flour
1 Tablespoon activated charcoal (you can find this at drugstores, do NOT use briquets!)
3 Tablespoons canola or any all vegetable oil
1 egg
1/2 cup chopped mint (fresh is best, but you can use 1/4 cup dried)
1/2 cup chopped parsley (fresh is best, but you can use 1/4 cup dried)
2/3 cup lowfat or nonfat milk
Preheat the oven to 400 degrees F. while you lightly oil a cookie sheet. Combine the flour and the charcoal, mix well, then add all of the other ingredients. Drop by the teaspoon-full on the oiled sheet, keeping about one inch apart. Bake for 15-20 minutes. After they cool, store in an airtight container. Keeping in the refrigerator will extend their shelf life.
Bad Breath Banisher Dog Treat Recipe
2 cups brown rice flour
1 Tablespoon activated charcoal (you can find this at drugstores, do NOT use briquets!)
3 Tablespoons canola or any all vegetable oil
1 egg
1/2 cup chopped mint (fresh is best, but you can use 1/4 cup dried)
1/2 cup chopped parsley (fresh is best, but you can use 1/4 cup dried)
2/3 cup lowfat or nonfat milk
Preheat the oven to 400 degrees F. while you lightly oil a cookie sheet. Combine the flour and the charcoal, mix well, then add all of the other ingredients. Drop by the teaspoon-full on the oiled sheet, keeping about one inch apart. Bake for 15-20 minutes. After they cool, store in an airtight container. Keeping in the refrigerator will extend their shelf life.
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