Sunday, May 5, 2019


We have a new puppy!! He is a "Cheweenie" and is FULL of energy and fun. This is the first miniature dog that we have ever owned; he is such an affectionate little guy and his name is Buddy.

Buddy loves, what we call the "throw-hunt-find-repeat" game, so I made a big pan of miniature dog treats to to entertain (and train) him with.


This recipe is quick and easy. You can make them any size you want, but we stick with smaller treats. They are super hard and crunch like a good milk bone. 

1/2 cup peanut butter
1/2 cup canned pumpkin 
3 tablespoons honey
1/3 cup water
1 egg
2 cups flour

This is a very thick dough, so you'll need a heavy duty mixer (I use my stand mixer).

Mix the peanut butter, pumpkin, honey, water and egg until smooth. Gradually add the flour and beat well.
That's it!! Easy-Peasy, and it makes a dough that is VERY easy to work with (almost the consistency of Play Doh).

Roll the finished dough into ropes. If you are making it for a BIG dog, you can just make "fatter" ropes (does that make sense?) 

Some times I roll them into a ball before baking, but if I am short on time, I just throw them on the cookie sheet (Buddy doesn't seem to notice). The pieces don't expand much at all, so you can place them fairly close together. No need to grease the pan.

Bake in a pre-heated 300 degree oven for one hour.
If you are making BIG treats, bake them for 1 hour
then turn the oven OFF and let them sit in the
oven for another hour.

I hope YOUR dog enjoys these
as much as Buddy does !!!

Thursday, May 2, 2019


This is the time of year that I get into a menu rut pothole and start pulling out my old cookbooks in search of new ideas on how to use that big bag of frozen chicken breasts in the freezer. Yes, friends, I have spring fever!!

I came up with this recipe a few years ago and it is not only super easy, but a quick and tasty week night recipe.

Pound four or five boneless-skinless chicken breasts out a little. How thin you get them isn't really crucial, but just try and make them an even thickness (so the whole breast cooks evenly).

Salt and pepper the chicken meat and dust them with flour and fry them in a little butter until 99% done and then let them rest on some paper towels while you make the sauce.

In a saucepan, whisk the following until smooth:

(1) 6 ounce can of tomato paste
1 + 1/2 cans of water
2 teaspoons of dry onion flakes (or equal fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon fennel seed
1 teaspoon sugar
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons butter

Simmer slowly until the sauce thickens up (takes about 2 or 3 minutes).

Placed browned chicken breasts on a rimmed baking pan and top with a nice THICK layer of the sauce, then top with shredded mozzarella or provolone cheese and any veggies (if you want them). Just make sure the veggies are cooked.

Bake them until the meat is hot and the cheese is melted...quick and easy!!  You can also cut the raw chicken breast meat into kid size portions or even "nugget" size portions.


Wednesday, April 24, 2019

Microwave Velveeta Mac and Cheese

If you like "Velveeta Mac and Cheese" out of the box (the one with the foil pouch of cheese sauce) you will love this recipe.

I know some food snobs will turn their nose up at processed cheese and that's OK; I don't use it very often either. However, it DOES make the creamiest macaroni and cheese ever!!

This recipe is ready to eat in 
a flash and everyone loves it.
It is 100% COMFORT FOOD!!!

2 cups of elbow macaroni 
6 ounces* of Velveeta cheese (cubed) 
1 cup sharp cheddar cheese (shredded)
3/4 cup milk 

Gently boil 2 cups of elbow macaroni (in UNsalted water) for about 8 minutes.

While noodles are boiling, put the cubed Velveeta and milk into a microwave safe bowl and microwave it on high for 1 minute. Stir it and put it back in the microwave for another minute. Remove from heat and stir/whisk until the mixture is nice a smooth.

Keep in mind: all microwaves are different, so watch your cheese sauce for the final 30 seconds or so. You may have to add or subtract 20 seconds to get the cheese completely melted.

Drain the cooked macaroni (do not rinse). 
Gently stir the hot noodles and the shredded cheddar
 into the (hot) Velveeta sauce.

Gently stir until well combined.
That's all there is to it!! 

*NOTE: This recipe calls for 6 ounces of Velveeta cheese. Fortunately, the Velveeta foil wrapper is marked in one ounce sections, so that makes it easy.