HOMEMADE DOG TREATS

homemade dog treats

Homemade Dog Treats Recipe ~ Only Two Ingredients!! Super quick and easy!

I spend a heckuva lotta time in the kitchen, and Bella is always right beside me checking out what I’m doing and making, so I decided to make her homemade dog treats recently.

They were a bit messy, but boy did she ever love them.  They were also a lot cheaper than the dog treats I usually buy at the store so I LIKED that about them.

The main ingredient is 2 small jars of baby food so try to pick flavors that your dog likes and that compliment each other.  I made sweet potato and chicken bone shaped cookies and beef and carrot star shaped cookies, and she loved them both!!

Give it a try ~ I’m sure your dog will love them as much as Bella does.

Homemade Dog Treats
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Ingredients
  1. 2 small jars of baby food (preservative-free...no onion/onion powder)
  2. 2 c. quick oats or whole wheat flour
Instructions
  1. Preheat oven to 350 degrees. Mix together both jars of baby food and the quick oats/flour until a dough forms. Drop by teaspoonfulls or roll out and use cookie cutters to press shapes. Bake for 8-10 minutes or until golden brown.
Notes
  1. **This dough was very "sticky" so I coated my dough balls with flour and rolled it out in flour, which made it much easier to work with**
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BEEF NACHOS #RECIPE

Beef Nachos

 

I love good munchies, and this is most definitely one of my favorite “munchie foods.”

It’s also a great thing to make with leftover taco meat, and I will often whip this up the day after “Taco Night” for lunch  since it only takes a couple of minutes to prepare.  

You can add additional ingredients like tomatoes, re-fried beans, black olives, etc., but I prefer mine pretty plain.

I KNOW you will enjoy these as much as I do.

Beef Nachos
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/2 - 1 lb. ground beef
  2. 1 package taco seasoning mix
  3. 1 c. lettuce, chopped/shredded
  4. 1/2 c. onion, diced
  5. 1 c. Mexican Cheese
  6. 1 bag of Tortilla chips
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Brown ground beef, add taco seasoning, and prepare the meat as you would for tacos.
  3. 3. Line a pan with Tortilla Chips. Top with lettuce, beef mixture, onions, cheese (and additional toppings if desired).
  4. 4. Bake for 5-10 minutes, or until cheese melts.
  5. 5. Enjoy!!
Notes
  1. You can add additional toppings such as tomatoes, re-fried beans, etc.
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PEANUT BUTTER PIE that will have you coming back for seconds!!

peanut butter pie If there’s one thing I love it’s a good Peanut Butter Pie!!

Last week we went out to dinner, and we ordered dessert.  I couldn’t believe it was $8 EACH!!  I thought, geeze for that price I could’ve made us a whole pie!!  This pie turned out BETTER than the pie I paid $8 for a piece of, and I’m sure you will agree that it is better than most desserts served in even the finest of restaurants!

My mom gave me this recipe a long time ago, and I just came across it so I figured I’d whip one up and see how it turned out.

We were not disappointed!!   

The crust is a crunchy chocolate goodness, and the filling is light, fluffy and fulfilling.  It’s texture is soft, smooth and creamy, and it literally melts in your mouth.  You can smell it from the next room!! [Read more…]

This Avocado Dip is the Quickest & Easiest thing you will EVER make, and it’s absolutely delicious!!

This Avocado Dip is so easy to make, and very tasty!!  My sister got this recipe from a friend in her dinner club, and made it for our last family gathering.  Everyone in the family loved it, including my baby nieces, the teens, young adults, us and even the elderly!!   It’s also great the next day if you let it sit and marinade overnight.  It only takes a minute or two to throw it together, and just one batch goes a LOOOOoooooooooong way!!

  [Read more…]

PORK CHOPS STUFFED WITH APRICOTS AND WALNUTS #HeartHealthyRecipe

porkchops

Since my heart attack in August we have been trying to eat healthier.  Most nights we follow a heart healthy and/or Mediterranean diet.   I found this recipe in the American Heart Association Cookbook, and adapted it a little bit.  It has quickly become one of our favorites!!  It’s quick and easy to put together, and cooks rather quickly on the stovetop making it a good choice for work nights when you don’t have a lot of time to spend preparing dinner!!  Any extra stuffing can be used as a topping!!  I absolutely LOVE apricots, and the combination of the sweet, soft fruit mixed with the crunchy walnuts satisfies both sweet and crunchy cravings!!  Give it a try, and let me know what you think. [Read more…]

HOMEMADE PIEROGI #RECIPE

  pierogi

Growing up in a house with a Polish mother and Russian father allowed for a lot of interesting dinners throughout the years!!

I was raised in the 70s with a strict religious Green Orthodox upbringing, which included not eating meat on Fridays….yes, EVERY Friday and not just during lent.

My mom was a homemaker and devoted endless hours to cooking dinner from scratch. Friday’s was ALWAYS Pierogi day!!  Pierogi is pretty much just a fancy name for Polish dumplings!! They’re great as a main dish, side dish or appetizer. [Read more…]

Quick and Easy Nutter Butter Ghosts

nutterbutterghosts

If you’re looking for an easy last minute cute Halloween treat check out these easy Nutter Butter Ghosts.  I’ve been making these since Amanda was in kindergarten, and although she is now 24 and Alli is 20 they still insist I make these every Halloween.

All you need is:

1 pack of Nutter Butter Cookies
1 tub of ready to spread frosting
Mini M&Ms, chocolate chips, Sixlets or anything similar that can be used for eyes.

First, frost the cookies with icing. Then, add the eyes and you’re done  ~  I told you it was quick and easy!!

 

COPYCAT PEANUT BUTTER TASTYCAKES #RECIPE

copycat peanut butter tastycakes

Back in the 80’s I worked at a law firm in Atlantic City.

We had the cutest, funnest, middle-aged receptionist named Pat, and we used to LOVE IT when she made these for us.

Unfortunately Pat passed away unexpectedly over 20 years ago.

I miss her dearly, but  I will never forget her or her Tastycakes!!

The cake is very moist and spongy, and compliments the peanut butter and chocolate flavors perfectly.

Give it a try – you will be so glad you did!!

Peanut Butter Tastycakes
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Ingredients
  1. 2 c. sugar
  2. 2 c. flour
  3. 2 tsp. baking powder
  4. dash of salt
  5. 2 tsp. butter
  6. 1 c. milk
  7. 4 eggs
  8. 1 tsp. vanilla
  9. 12 oz peanut butter
  10. 12 oz chocolate chips
Instructions
  1. 1. Preheat oven to 350 degrees.
  2. 2. Scald the milk and butter. Put in a mixing bowl. Add the sugar, flour, baking powder, salt, eggs and vanilla.
  3. 3. Bake at 350 degrees for approx 30 minutes.
  4. 4. Remove from oven and while cake is hot, "icing" the cake with the peanut butter. Place in freezer. Once peanut butter has hardened melt the chocolate chips and spread on top of the peanut butter. Place it back in the freezer to harden the chocolate.
  5. 5. Enjoy.
Notes
  1. *Note, before serving allow cake to warm to room temperature or the chocolate will crack into pieces instead of cutting nicely into pieces.
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PEANUT BUTTER CUP SPRINKLED #BROWNIES #RECIPE

peanut butter cup sprinkled brownies

 

Peanut Butter Cup Sprinkled Brownies
Yields 24
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 cup butter
  2. 2 cups plus 2 tablespoons of granulated sugar, divided
  3. 2/3 cup Hershey's Cocoa
  4. 4 eggs, well beaten
  5. 2 teaspoons vanilla extract
  6. 3/4 cup all purpose flour
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon baking soda
  9. 1-1/3 cups Reese's Mini Peanut Butter Cups, divided
  10. 1/2 cup Reese's Peanut Butter, creamy
Instructions
  1. 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  2. 2 Melt the butter in a medium saucepan over low heat. Add 2 cups of the sugar and the cocoa. Stir together to blend. Remove from heat. Stir in the eggs and the vanilla. Stir together the flour, salt and baking soda and stir it into the chocolate mixture. Stir in 2/3 cup mini peanut butter cups.
  3. 3. Spread mixture in prepared pan.
  4. 4. Then, combine the peanut butter and the remaining 2 tablespoons of sugar. Drop by tablespoons on top of the chocolate batter. Swirl with a metal spatula or knife for a marbled effect.
  5. 5. Bake 25 - 30 minutes or until the brownies start to pull away from the edges of the pan. Cool for 45 minutes then sprinkle the remaining 2/3 cup of peanut butter cups over the surface while pressing in on them lightly. Cool completely in pan or on a wire rack. Cut into squares or triangles.
Adapted from Hershey's
Adapted from Hershey's
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CREAMY TOMATO AND SPINACH PASTA WITH CHICKEN RECIPE

pastaspinach

This recipe is compliments of my niece Katie ~  It’s almost as awesome as she is (but not quite)!!

The flavors compliment each other nicely, and it’s a great way to sneak some spinach in to everyone’s diet! [Read more…]