This is a nice cool treat for your dogs during these warm summer months. Easy to prepare, no baking, and your dogs will love them.
1 can pure pumpkin
2 Tbs. Coconut oil
1 tsp. Tumeric or ginger
1/ 8 tsp. Black pepper ( this helps your dog’s system better absorb the tumeric or ginger and reap the benefits of both)
1 Tbs. Ground flax seed (optional, has many health benefits including a nice shiny coat)
Mix all the ingredients together well. Using a small spoon, fill an ice tray with the mixture. I use the ice tray with the small round cubes so that the dogs are able to chew the cubes better. Place the trays in the freezer at least three hours.
I usually buy a larger can of pumpkin and double the recipe. After the treats have hardened you an then transfer the trays into a larger zip lock to prevent freezer burn.
The benefits I mentioned of ginger and turmeric are many. I have listed a few of the benefits below. My older dogs thrive on these natural herbs, but they are good for all dogs!
- Both are natural pain killers
- Both are natural anti-inflammatories
- Both are natural antibiotics that kill infection
- Both assist digestive system
Gingerbread Dog Biscuits
I will never forget the first time I made these biscuits. It was during the holidays and my soft gingerbread cookies for humans which are pretty famous in my house are expected. Well, I made these biscuits on my day off, while my son, Justin was at work. As they cooled I placed them in a container and left them on the bar. The house smelled wonderful, and kind of like I had made my human cookies. Justin came home from work and made a beeline for the container while I was in another part of the house. Suddenly I hear “omg!! Ma!! You forgot the sugar!!!” When I realized what happened, I was in tears!! So I hope you enjoy your biscuits, and if you really want to pull a fast one on someone…here’s your chance!
1 c. Molasses
1 3/4 c. Water
1/2 c. Vegetable oil
6 c. All Purpose Flour
2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Cloves
1 tsp Ginger
1/2 c. Ground flax seed (optional)
Mix together all wet ingredients and then do the same with the dry ingredients. Slowly add the dry ingredients to the wet, mix thoroughly with a free standing mixer or a hand mixer. Cover and refrigerate over night. Separate in 4 individual evenly sized balls. Roll each ball out onto a floured surface and begin cutting out shapes. Sometimes, if I am in a hurry, I will roll one of the balls in a long log and cut 1/2 inch slices. But usually I use a small dog bone shaped cookie cutter (you would think that would have been my son’s first clue…lol). Bake at 350 for 15 minutes, flip them and back another five minutes. Allow to cool for 30 minutes on a cooling rack. Store in an air tight container. Lasts 2 weeks.
This recipe makes a lot of cookies, so if you only have one or two dogs or you have small dogs, it makes no sense to make that many biscuits. You can solve this two ways. One would be to cut the recipe in half, or when you cut the whole dough ball into quarters, double wrap two of them in plastic wrap and place in the freezer in an airtight bag. Take them out when needed, knead well on a floured surface and cut out your shapes. Should last for up to three months in the freezer.
***The flax seed is optional. I add it because it makes my dogs’ coats shine!!”
This Isn’t Your Mom’s Shepherd’s Pie
This is a great comfort food recipe, especially if you have children with healthy appetites. It can also go a long way and is actually better the second day. I came up with this creation because I have a 24 year old son who lives with me and at times he can be a bottomless pit.
Preheat oven to 350 degrees
3 cups Macaroni and cheese (either home made or the box cooked as directed, not the cheap powder box though, i prefer the shells and cheese) set aside
1 1/2 lbs ground beef
1 medium onion
1 can small green peas drained and rinsed.
1 can cream of mushroom soup (don’t tell them about the mushrooms and they won’t know)
2 Tbs. ketchup
salt and pepper to taste
2 tsp. roasted garlic powder ( i prefer the Badia brand)
2 cups shredded pepper jack cheese ( I know right??)
2 packages roasted garlic instant mashed potatoes, or you can make your own ( I have done this both ways, the first saves time. The second has a better flavor, so it will depend on what kind of time you have)
Chicken Casserole a la Sharon
This is a basic chicken casserole recipe ramped up a bit
3 Chicken breasts fully cooked and torn into pieces (pulled). I season mine with lemon pepper and garlic before cooking
2 cups cooked asparagus ( I broil mine in butter lemon and garlic)
1 cup roasted red peppers chopped fine
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
3 cups sharp cheddar cheese
2 cups Panko
2 Tablespoons butter
Mix the first 5 ingredients plus 1 cup of the cheese very well. Place in a 2 quart casserole dish. Top with remaining cheese and Panko then dot with butter.
Bake at 350 degreess for 45 minutes or until the top is golden brown.
Serve over egg noodles
The asparagus can be substituted with either broccoli or spinach. This was the first time trying the asparagus and I believe it is our new favorite!
This is a great cold weather dish and the preparation time is very minimal for such a fantastic recipe. Taken from Paula Dean’s Southern cookbook, its a huge favorite in our house!
Confederate Bean Soup
1 med.Onion (chopped)
1 Smoked sausage (I prefer Kielbasa)
1 cup diced red pepper
1 clove garlic
1 lg. can Original baked beans
1 cup Half & Half
In a large sauce pan saute onion, garlic, and red pepper on medium heat until onion changes color. Add in sausage and continue to simmer on medium heat until the sausage begins to brown. Add baked beans, stir well and allow to simmer on medium low heat for about 30 minutes, stirring occasionally.
Remove from heat and pour in the Half & half. Sometimes I use a little more half and half for a soupier consistency.
We love it with cornbread!!
Please share your favorite recipes here!