I wanted to use up some ingredients around the house. We’re all stuffed from Thanksgiving leftovers, so I made treats for my two dogs.
I created this off the top of my head. Therefore, not all ingredients were measured exactly. But, I know the pups will like it.
Disclaimer: Always check with your veterinarian to see if your dog can have these food items.
~8 apples, cored and diced
4 cups of whole oats
1 15oz can of pureed sweet potato
4 eggs, any size
~1 cup of natural peanut butter
~1 heaping teaspoon of pure cinnamon
Full credit for this recipe goes to Bon Appétit magazine. This recipe appeared in their December 2006 issue. I’ve been making it ever since. The wording is theirs.
To make the Margarita base for 12 drinks blend
1 1/4 cup premium tequila
1 1/4 cups frozen cranberry juice concentrate, thawed
1 cup canned jellied cranberry sauce
1/2 plus 2 tablespoons fresh lime juice (this is 10 tablespoons total)
6 tablespoons orange liqueur such as Grand Marnier
In a blender until smooth. Pour out half of Margarita base into a glass measuring bowl. Set aside. To the other half add 3…
*DISCLAIMER* I haven’t made this in a while. I did my best to remember how I’ve made this in the past. You may need to tweak some ingredients or steps. Good luck and enjoy!
Using the official Ocean Spray Cranberry Sauce Recipe as a guide:
Follow the Ocean Spray directions for cooking. While this concoction boils, I add fresh lime zest to it and some squeezes of fresh lime…
What started out as an act of impatience and laziness turned into a surprise hit. Normally, I make pancakes from scratch. My go-to recipe of choice is from Mark Bittman. His “everyday pancakes” recipe is solid.
But, in a pandemic world, I purchased a gigantic box of Bisquick from Costco and was slowly making my way through that stash.
When I was down to the last 2 cups or so of Bisquick powder, I was multitasking in the kitchen and just didn’t have the patience or the energy to use up the rest of the mixture by making individual pancakes…
I don’t eat chicken nuggets often. But, we happened to have them in the house, so, what the heck? I put them on top of a salad, because you know, healthy choices. Only one type of salad dressing seemed appropriate — Honey Mustard. But, we didn’t have that in the house. On a whim, I looked up to see how it was made. I was surprised how quick and easy it was. I looked at a few different recipes, and this is what I wound up making:
I would like to introduce you to one of the easiest and most delicious brownie recipes I’ve ever come across in all my years of baking, the Katharine Hepburn Brownie Recipe. Yes, that Katharine Hepburn.
The late Ms. Hepburn attended college in the Philadelphia suburbs, Bryn Mawr College, so in my head I feel like I have a kinship with Kate. The woman could act and make a hell of a brownie. This PBS article goes into the story of the recipe and how Katharine Hepburn shared it with others.
I made this for the first time this Thanksgiving and it was a huge success. It’s super easy and incredibly delicious. As you’ll read below, I’ve deemed this a success because of the low cost, taste, and versatility. If you have particular diet requirements like Gluten Free or Vegan, be sure to pay attention to the labels as I did not factor in those aspects when I made this item myself. But, it does seem like it has the potential to fit a variety of diet requirements!
I found this recipe on the Food Network website, after simply random Googling…
Here’s my version of healthy-ish pancakes.
1 rounded cup of Trader Joe’s Buttermilk Pancake Mix
1 cup of dry oatmeal, I used Trader Joe’s Steel Cut Oats
1 cup water
1 fresh banana, mashed
1–2 tablespoons of peanut butter, I used all-natural freshly ground peanuts
(Optional) 1 teaspoon of pure vanilla extract
1. Blend dry ingredients together. Feel free to add spices. I threw in some cinnamon.
2. Work in the wet ingredients, stirring thoroughly. Make sure peanut butter is fully working into the mixture.
3. Add more water, slowly, if the mixture feels too thick. If…
On Saturday, December 15th, I live-Tweeted making cookies. The ThreadReaderApp did a nice job compiling them. See the link below for the ingredients and step-by-step instructions.
I originally found this recipe on Pinterest. It’s simple, easy and autumnal. What’s not to like?
This is all you need:
1 can of pumpkin, like Libby’s
1 box of sugar-free instant vanilla pudding mix, like Jell-O brand (Note: you can try using the regular version of pudding mix. I don’t know if it will yield a different consistency or not.)
1 container of Cool-Whip, I used the sugar-free version (Note: Again, you can try other Cool-whip versions, that shouldn’t change the consistency of the fluff.)
Pumpkin Spice, to taste. (I prefer Penzey’s, but use whatever you have.)
It’s like mousse’s less fancy cousin. Enjoy.
“Cybersecurity in the streets. Baking things on a cookie sheet.” — InfoSecSherpa