Homemade Dog Treats

Ok, so I know homemade healthy dog treats sound like a lot of trouble for something that you can easily purchase at the store. But the natural or remotely healthy dog treats are really expensive. I just can't justify paying that much for dog treats anymore. This recipe is so easy and it really takes very little time. I'm not a vet or a dog expert of any kind, but the ingredients seem healthy and my dog (and my best friend's dogs who I also make some for) seem to love them. I found the original recipe here, on a site called Kitchen Confidante.
I've found that the exact measurements for this recipe aren't strictly necessary. The treat recipients don't complain and if the dough starts to feel too dry I just add a few more drops of beef broth to the ball I'm working with.

1 cup whole wheat flour
1 cup oats
1/2 cup flaxseed
1/2-1 cup beef broth
1/4 cup peanut butter

The peanut butter specifically is the ingredient that I just eyeball. I mean it's just a pain to measure sticky stuff like peanut butter under any circumstances, and the dog certainly won't complain. With the beef broth, start with 1/2 a cup and then add more as needed to keep the dough pliable. I don't use the mixer for this, it's really easy to mix by hand. I combine the ingredients as well as I can with a fork, and then just mush the dough with my hands. I generally work with about 1/4 of the dough at a time. I use a silicone baking mat to roll the dough on, until it's about 1/4" or so thick. Then just cut to your desired shapes. For this batch I made small circle treats for a Pomeranian and larger bone shaped treats for my friend's 2 Pit Bulls. Sometimes, I just use a pizza cutter to make strips. Like the peanut butter content, the dogs also don't complain about the shape. Bake at 350 for about 20 minutes.

Monkey Bread

I love this stuff, it's amazing warm! If you have a stand mixer, it's actually really easy to make. A quick side note: my KitchenAid mixer was the best kitchen investment I've ever made. I made it at the wrong time though. If I had waited until Christmas time the prices fell drastically. I'm fairly new to baking, I started as a way to relieve stress and get my impending divorce off my mind, so I was a little intimidated by yeast and letting things rise, but the yeast really does all the work for you.
The original recipe is one I found on Pinterest and came from a site called Baking Bites. The link will take you to the original recipe. I have tweaked it slightly after some trial and error and to suit my personal taste. Everyone who has tried it has said it's the best they've ever had, and true or not I like to just take them at their word.

Ingredients:
1/4 cup warm water
2 1/2 tsp active dry yeast (I use 1 little envelope)
3-3 1/2 cups all purpose flour
1 tsp salt
1 tsp vanilla extract
3 Tbsp sugar
1 large egg
2 Tbsp butter, melted
3/4 cup warm milk

1 cup light brown sugar
1 cup dark brown sugar
1 1/2 tsp ground cinnamon


Grease a standard bundt pan. I use Crisco All-Vegetable Shortening, but I'm sure you can use whatever you're comfortable working with. Set pan aside.
In the bowl of a stand mixer combine warm water and yeast. Let it stand for about 2 minutes, until it becomes slightly foamy.
Add 1 cup of the flour, salt, vanilla, sugar, egg, 2 Tbsp melted butter, and warm milk. Beat with paddle attachment until your douch is pretty smooth. Then, replace the paddle attachment with the dough hook, and gradually add the remaining flour. Keep the mixer at a medium speed and mix until the dough comes easily away from the sides of the bowl. Now for me there is always some pieces that seem to not mix in just kind of bouncing around the bottom of the bowl. I knead them in by hand. Remove the bowl and cover it with plastic wrap, Let the dough rest for 30 minutes.

In a medium sized bowl mix together both brown sugars and the ground cinnamon. Place melted butter in a bowl next to the mixture. Now the original recipe says to use a fork for the dipping part, but I just use my fingers. Yes, it's messier but I thought it was just faster and easier.
Turn your dough out onto a lightly floured surface and gently deflate the dough so its about 1/2"-3/4" thick.THen using a knife or bench scraper cut of small pieces of dough. I cut strips, and then slice them into smaller pieces. You'll roll the small pieces in your hands to form balls, 1/2-1" in size. I like to do different sizes, not only is it easier, but it looks pretty cool in the end too.

As you go, dunk each ball in the melted butter, coating it really well. Then roll it in the cinnamon/sugar mix. I like to make sure they're really, REALLY covered in this too. The sweeter the better in my book. When I'm done, if there's any left over cinnamon/sugar mix I sprinkle it over the monkey bread. After this, cover the bundt pan with plastic wrap and let the dough balls rise for an hour. Preheat your oven to 350 while the dough rises

The dough balls will about double in size. Bake at 350 for 30-35 minutes, then let it cool in the pan for at least 10 minutes. I jumped the gun a little and 1/2 of my monkey bread kind of fell apart this last time. No one cared, it all tastes the same, but it didn't look as pretty to begin with! This is definitely something that tastes better warm, so if it's possinle to serve it right away, that's the best.

Easy Peasy Pot Roast

I make my pot roast in a crockpot. I don't know if that's the way they're supposed to be made, but it's simple, easy and only takes a few minutes of prep time. I generally start it early in the morning, around 8-9am and let it cook all day on low until say about 6-6:30. However there are days when I just forget to start it that early. I've found that if I can get it in the crockpot by noon I can cook it on medium and it still comes out well. The vegetables I use can be changed up depending on your personal taste, so don't feel locked in there.

Ingredients: -one beef roast, I've found any cut will work, I just get what's on sale. -one Bullion cube and though it calls for a corresponding cup of water I only add about 3/4 of a cup -one can of Cream of Mushroom Soup -one packet of onion soup mix -one potato or a bunch of baby potatoes if you prefer -carrots, I use about 3/4 of a bag of baby carrots -mushrooms Now to start I plug in my crock pot an turn it to low (or medium if I'm getting a late start). I put my roast in first. Then I add 3/4 of a cup of water and a bullion cube. Next I add the can of cream of mushroom soup. I usually just kind of lump it on the sides of the roast in the water. Then I add the packet of onion soup mix.

Now I just put the lid on and let it cook for a few hours. Around 2pm, roughly 4-4.5 hours before I plan to eat is when I add the veggies. Basically I just dump in the carrots, again on the sides of the meat so that they are mostly in the liquid. I cut up the potato and also try to get it into the liquid surrounding the meat. Last I dump the mushrooms over top of everything and replace the lid. I find that though most recipes seem to call for putting the veggies in first, that they are too mushy if I cook them as long as I cook the meat. This may just be because I put in relatively small pieces though.

I boil noodles just before I'm ready to serve dinner and spoon the roast and veggies over them. This is a favorite here, it looks and tastes like you spent all day slaving over a hot stove! p.s. Please forgive the ingredients running together, I'm still getting the hang of html codes.

Recipe: Sweet BBQ Pork Chops

I'm not a fan of most BBQ sauces. I don't know what it is, I just haven't found a bottled sauce that I like. So, I make my own. It's easy and you can change the recipe up depending on your personal taste. Now, I suppose when I call it a recipe, I'm being a little generous. I don't use any specific amounts. But here goes! Sweet BBQ Sauce Ingredients: 1) Brown Sugar 2) Ketchup 3) Soy Sauce First, take equal parts brown sugar and ketchup and put them into a bowl. No need to measure, just eyeball it. If you want your sauce to be thicker and sweeter, add more sugar than ketchup. Next, add a couple splashes of soy sauce to the bowl. I start with 2 and after stirring, I taste it to see if it needs more. I suggest doing the same. After, I spread it on pork chops. It also tastes great on chicken too! After spreading it on the meat, I still have enough left over to use as a dipping sauce. This is a favorite for my whole family!