Archive for the ‘Recipes’ Category

Ever since I helped with a program for Girl Scouts where the girls made homemade dog biscuits and catnip toys to donate to a local shelter, I have been in LOVE with the idea of making my own dog biscuits. BUT until recently, I’ve never had a pooch to make them for. So when I came across this recipe I couldn’t resist.

The recipe is super easy and you can make multiple batches by just multiplying the recipe. For mine, I tripled the recipe since I was making doggy bags (pun intended) for my friends’ pups.

You can find the recipe here. And of course, the Pinterest Pin here

What you need:

1 c. flour

1/4 c. oats

1/4 c. unsweetened shredded coconut (I couldn’t find this at my local grocery store…so I left it out)

1/2 T baking powder

1/2 c. creamy organic peanut butter (I figured that regular non-organic peanut butter was good enough for me, it’d been good enough for the dogs.)

1/2 c. milk (Since I didn’t know the dietary restrictions of all the pups I was baking for (including my own), I used non-dairy Almond Milk instead of regular milk. )

1T olive oil

1T applesauce

What you do:

Preheat oven to 350.

Combine all dry ingredients in a medium bowl

Add wet ingredients, mix well.

Knead into ball.

Roll out dough to 1/2″ on wax paper.

Cut out shapes with cookie cutters.

Place on unlined cookie sheet and bake 20 minutes.

They turned out really well and Camden LOVES them.

Hopefully the other furballs will love them just as much!


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I found these on Pinterest and HAD to make them ASAP. (Pin is here) Everyone keeps asking for the recipe so I thought I’d just post it. They’re pretty much the exact same as the Oreo Truffles but with the addition of the Mint. If you’re on a diet for the holidays….this recipe might not be for you. It’s impossible to eat just one.

What You Need:

1 package Mint Oreo cookies

1 8oz. package cream cheese (softened)

1 pkg Vanilla Almond Bark

1 teaspoon peppermint extract (I used mint extract and it worked perfect)

Green food coloring

What You Do:

Crush 4 Oreos in a small bowl – safe for later

Pour the rest of the package into a large bowl and smash with the back of a spoon (I used my stemless wine glasses since the bottom was round. Worked perfect)

Stir in cream cheese

Roll into small balls and place on wax paper (before I rolled mine into balls I let them sit in the fridge for 15-20 minutes so it was a little easier to roll them

After they’re rolled into balls, freeze for a couple of hours.

Melt the Almond Bark in a saucepan (I used my fondue pot) add food coloring and peppermint or mint extract as desired (I recommend tasting it to make sure it’s minty enough but not too overwhelming)

Dip the frozen balls into the Almond Bark and place on Wax Paper, spring some of the 4 Oreos you set aside in the beginning and boom! Mint Oreo Truffles.

As with the Cake Truffles you can make these any color you want. Red and Green would be great for the Holidays!

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The Making of the Turkey.

The whole first-time-cooking-a-turkey thing was actually much easier than I anticipated. Apparently using a bag is clutch. We smothered it in our beloved Old Bay. And it was amazing. Here’s a few visuals.

Husband got the fun job.

All ready to go!

Here goes nothin

All done and ready to be gobbled!

SO. Now the day is done. Turkey’s cooked, cooled and put away in the fridge. WTF do I do with all that turkey?? Here are a couple recipes (courtesy of both my Mom and my Mother in Law) They both mega easy and both dishes are…dare I say it…better than just eating the turkey alone!

Turkey Pizza

What You Need:
1 pkg Croissants
Classico’s Traditional Basil Pesto (Should be in the spaghetti sauce isle)
Turkey (chopped)
Italian Cheese
Sliced Tomato (optional)

** Turkey can be changed up with chicken or really any kind of meat you like. Also, you can nix the tomatoes if you’re like my husband and can’t stand the taste of raw tomatoes**

What You Do:

Spread the croissants along the bottom of a 9 x 13″ casserole dish (you could also use a cookie sheet or pizza sheet for a crispier crust)

Spread the Basil Pesto (I only used a thin layer, next time, I’ll use more
Pour on the Turkey (chopped)

Smother in Italian Cheese & Place sliced tomatoes on top

Cook according to the time on the Croissant package

Cut into slices and try not to eat the whole dish in one sitting.

Turkey Pot Pie

What You Need:

2 pie crusts
1 pkg frozen veggies (I used mixed veggies, broccoli alone would be good as well)
1 can Cream of Potato Soup
2 c. Chopped Turkey (Also..chicken can be used here for Chicken Pot Pie)

What You Do:

Spread one pie crust on the bottom of pie dish

Mix together veggies, soup and turkey.  Pour on top of bottom crust.

Roll out 2nd crust and place on top of the dish. Pinch together edges
Cut 5-6 slits in top of the crust for steam release.

Cook at 350 for approximately 30 minutes or until edges of crust are golden brown.

Let it cool then dig in.

Hope everyone had a great Thanksgiving!

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To kick-start the holiday baking season, I’m sharing a recipe I found..where else..but Pinterest. (Pin is here.) (And you can follow my boards on Pinterest here.) These Truffles are AMAZING. Probably the best things about these lil guys is 1) they’re totally versatile. You really can use any kind of cake flavor (next up for me  is carrot cake) and flavor of almond bark that you want. And 2) I used blue food coloring because the recipe I found was from Tiffany’s and they made theirs Tiffany blue. And for some reason my husband was convinced they would taste better if they were Tiffany blue. But the truth is, you can mix any kind of food coloring and make these whatever you want. They’d be great for tailgating, graduations and holidays. The only downside to these is that they’re pretty time-consuming because you have to bake the cake and then let it completely cool. But you can do them in stages so that it doesn’t consume all your time at once.

Here’s what you’ll need:

1 Box Red Velvet Cake Mix (and the ingredients it states on the box you’ll need to make the cake)

1 1/2 c. Cream Cheese Frosting

1 Package White Almond Bark

Food Coloring (optional)

Parchment or Wax Paper

Here’s What You Do:

Cook Cake according to Box and let it cool completely. (For a low-fat Recipe I substituted the suggested ingredients on the box with 12oz. diet soda. this can be tailored to your cake flavor too. Example: White Cake with Diet Orange Soda)


Once Cooled, crumble into a large bowl.


Throughly mix in Cream Cheese Frosting.

Once mixed, Roll mixture into balls and set on wax paper on top of a cookie sheet. I used my hands…so it got pretty messy.


Now they need to chill for several hours. (I froze mine for 2 hours)

Melt Almond Bark on Stove (If for some reason you have a fondue pot lying around that you might have gotten as a wedding gift and have never used *a-hem* this would work best because it keeps the bark at a constant temperature.)

(This is also where you would add the food coloring if you wish to do so.)


Once Almond Bark is melted, Roll balls in the almond bark until covered and lay on parchment or wax paper until cooled. (I just dropped mine in and then fished them out with a fork.)


Once cooled you can pack them up and take them with you or let them refrigerate until ready to eat or be served.

Easy Peasy, Right? Like I said, the recipe isn’t hard, there’s just a lot of waiting around – but totally worth it!

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Apple Pancakes

A quick and simple twist on traditional buttermilk pancakes.
2 C. Baking mix
1 1/3 C. Milk
1 whole egg
2 T. Sugar
1 tsp. vanilla
1/2 – 1 whole diced apple, peeled

Optional Ingredient:
Cinnamon! (to taste)

Stir all ingredients, including cinnamon, until smoth.
Lightly grease griddle with cooking spray and set to medium-high temperature.
Using 1/4 c. measuring spoon, place scoopfulls onto griddle.
Cook until bubbles form on the surface (about one minute)
Flip (flip flip-adelphia) pancake and cook until bottom color matches top (about one minute)
Serve with butter and syrup to taste. You can also add more cinnamon on top of the butter to taste.

For a low fat recipe use: Whole wheat baking mix, skim milk, egg substitute and sugar substitute. (don’t worry..they’re still yummy!)

(Trust me, the presentation doesn’t do them justice.)

Grab a fork and bon appetit!

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Holiday Dessert : Oreo Truffles

OK so obviously these can be made any time of the year but the Holidays are here and for many that means cooking & baking up a storm. I decided to share a new recipe I came across. These are great to make to take to holiday parties and family get-togethers. It requires NO baking (awesome!) and they’re inexpensive to make (only about $8) and easy (only 3 ingredients and NO measuring!) Oh. And they’re amazingly delicious.

Oreo Balls

1 pkg Oreo’s
1 bar cream cheese*
1 pkg Vanilla Almond Bark

*can also use Fat Free Cream Cheese

Crush Oreos in a big bowl

Melt the cream cheese and mix into the bowl of Oreo’s until the consistency of both is the same
Roll into balls and place on wax paper

Freeze for about 30min – 45min

Melt Almond Bark

Roll balls into bark

Let sit until dry

I’ve also saved a couple of the cookie part of the Oreo’s to sprinkle on top of decoration.

Happy Holidays 🙂

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Pigs in a Blanket

Pigs in a Blanket

A Jessica staple! Since college I’ve been making these and taking them to Potlucks, Tailgates, Superbowl parties and pretty much any occasion where I’m required to bring a dish and people devour them. And since it’s football Sunday I’m sharing my (not so) uber secret recipe.

1 pkg Hot Dogs*
1 tube crossiant rolls
1 slice American Cheese** (not necessary if you use Cheese Dogs)

*Several variations here. I use Oscar Meyer 98% Fat Free Turkey Hot dogs. You can use regular hot dogs or even Cheese hot dogs if you wish
** To spice it up replace with pepperjack cheese. For lowfat – try soy cheese.

Roll out crossiants. Cut in half.
Fold slice of cheese into halves until you have 16 little pieces. Place on wide side of crossiant.
Cut 4 hot dogs into 4ths (Making 16 pieces)
Place hot dogs on top of cheese and roll.

Bake according to directions on crossiant package.

You can also make larger ones including whole hot dogs or 1/2 hot dogs for not so bite size pieces.


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