Friday, September 26, 2003

Dog Cookies & Kid Treats

The recipes: My dog's favorite cookie recipe, All Natural Dog Treats. Plus, just in time for Halloween, "Black Cat Bites" for kids, they masquerade as "Reindeer Rations" at Christmas, "Bunny Pellets" at Easter. Plus, Homemade Fudgesicles, so easy!

My Lady loves Good-Dog Cookies! All-Natural Dog Treats, just pantry ingredients, no chemicals or preservatives.

Let’s be clear: The first recipe is for dogs, not people. Repeat: Dogs. But are they good cookies for dogs? Or are they cookies for good dogs? Both, I’d say, since the good dogs I know chew ‘em up and beg for more.

Make up a batch for your favorite canines. Woof! Yummy-woof! Woof!

In contrast, Dog Chow for Kids is definitely people food, well, kid food anyway. With just a tad of imagination, it’s amazingly versatile. At Halloween, Dog Chow transforms magically into Black-Cat Bites. At Christmas, surprise, out comes Reindeer Rations. At Easter, whip up a batch of Bunny Pellets.

The recipe remains the same. Only the name is changed to entertain the innocent.

HOMEMADE FUDGESICLES are delicious for kids and grown-ups alike. Just whisk a a small box of chocolate pudding mix with 2-1/2 cups cold whole milk and 1/2 cup sugar until creamy. Pour into popsicle molds or Dixie cups, add wooden sticks and freeze.

ALANNA's TIPS I love Hershey's Special Dark unsweetened cocoa powder but the Special Dark pudding mix is just a little bit too dark for these fudgicles.

NUTRITION INFORMATION, assumes 10 Fudgicles, Per Fudgicle: 113 Calories; 2g Tot Fat; 1g Sat Fat; 6mg Cholesterol; 168mg Sodium; 22g Carb; 0g Fiber; 20g Sugar; 2g Protein. WEIGHT WATCHERS POINTS WW Old Points 2 & WW Points Plus 3.

ALL NATURAL DOG TREATS

Good Dog-Cookies aka Good-Dog Cookies
Mixing and cutting: 20 minutes
Baking: 2 hours
Makes 2 dozen large and 2 dozen small cookies
  • 1-3/4 cups flour
  • 1-1/4 cups old-fashioned oats
  • 1/1/2 tablespoons corn or vegetable oil
  • 1 cup warm water

Stir together flour and oats with a wooden spoon in a mixing bowl. Stir in oil and warm water until well blended. The dough should have the consistency of playdough so if needed, add a bit of flour or water. On a floured surface, pat or roll the dough until about the thickness of a pencil. With a bone-shaped cookie cutter, cut out cookies and transfer to greased baking sheet. Bake at 300F for one hour or until crisp.


REINDEER RATIONS
aka BUNNY PELLETS,
BLACK-CAT BITES &
DOG CHOW for KIDS

Preparation time: 15 minutes
Makes about 5 cups
  • 12 ounces chocolate chips
  • 3/4 cup peanut butter
  • 1/2 cup butter
  • 12 ounces Rice Chex
  • 16 ounces powdered sugar

Melt the chocolate chips, peanut butter and butter in a Dutch oven or large kettle. Add Rice Chex and stir slightly. Place mixture in a large bowl, add powdered sugar and shake to cover. Pour onto a baking sheet, separate the cereal pieces.


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite Halloween treat recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Sweet Treats!


Homemade Fudgicles ♥ KitchenParade.com, five minutes to mix, then frozen in Dixie cups instead of popsicle molds. WW3.

Who else has completely given up on popsicle molds? I just can't get them to work, no matter how highly recommended. So I've switched to the very low-tech but totally effective and ultra-inexpensive Dixie cups plus popsicle sticks. I fill the Dixie cups and put them in the freezer. After about 30 minutes, the mixture is frozen enough to insert the popsicle sticks and finish freezing. Time to eat, the paper Dixie cups tear right off and the small portion size is "just right" for kids and grown-ups alike. The recipe for Homemade Fudgicles is above!



Reindeer Rations (or Bunny Pellets, Dog Chow, you pick the name) are easy to make and fun for kids.

Kids love this stuff! And we all know that kids, especially boys, love "gross" stuff so they giggle with the thought of eating "Reindeer Rations" or "Bunny Pellets" or "Dog Chow" or "Black-Cat Bites". Make up your own name! The recipe for Reindeer Rations is above!


More Sweet Treats for Halloween & Kids Parties

(hover for a description, click a photo for a recipe)
Perfect M&M Cookies Frosty Christmas Trees Fat Rascals

Quick Links to This Page

(for easy bookmarking and searching)
Homemade Fudgesicles
Reindeer Rations

Sunday, September 7, 2003

Colorful Red & Yellow Bell Peppers:
Recipes to Add Color to the Table
Yes, These Are Healthy Recipes Too!

Two recipes to make good use of the colorful bell peppers that show up in early fall. The first is a quick sauté. The second is a pickle which may be canned or kept for a few weeks as a refrigerator pickle. Both add so much color to a table!

Sautéed Red & Yellow Pepper Relish, Colorful sautéed peppers with onion, garlic, olives, mustard. So simple, so good. Recipe, tips, WW points at Kitchen Parade.


COMPLIMENTS!
"...it was so good!" ~ Carol


The farmers market is bursting with garden produce. There’s no resisting the baskets of sweet peppers in bright summer skins of red, yellow and orange.

Here in the Midwest, August and September are when savvy shoppers purchase peppers in the farmers market. They are often smaller and misshapen and the flesh is thinner. But they are often quite inexpensive: I've seen ten for $1.

PIED PIPER PICKLES Clean 2-1/2 pounds of red and yellow sweet peppers. Cut each into six pieces. Place in boiling water for three minutes, then drain. Meanwhile, combine 2 cups sugar, 2 cups tarragon vinegar, 2 cups water, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 2 cloves crushed garlic and 1 teaspoon pickling salt in a Dutch oven. Bring to a boil and simmer for five minutes. For refrigerator pickles, pour hot liquid over drained peppers. Transfer to storage container and refrigerate.

To can, pack hot peppers tightly in hot sterilized jars in rotating X fashion skinside down. Fill jars with hot liquid leaving half-inch headspace. Process for 10 minutes. Makes four pints.

SAUTÉED RED & YELLOW PEPPER RELISH

Active preparation time: 25 minutes
Total preparation time: 25 minutes
8 servings
  • 0 - 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced lengthwise
  • 1 clove garlic, minced
  • 2 sweet red peppers
  • 2 sweet yellow peppers
  • 1/3 cup pitted Kalamata olives (about 24)
  • 1 tablespoon Dijon mustard

In a large skillet, heat butter and oil until hot. Add onion and garlic. Sauté until golden, about 5 minutes.

While onions are cooking, slice peppers thin lengthwise, then halve. Add peppers to skillet and sauté about another 10 minutes. Add the remaining ingredients and sauté 5 minutes.

Season with salt and pepper to taste. Serve at room temperature with grilled pork or chicken.

NUTRITION ESTIMATE Per 1/2 cup Serving: 84 Calories; 5g Tot Fat; 1g Sat Fat; 0g Carb; 3g Fiber; 140mg Sodium; 4mg Cholesterol; 2g Protein; Weight Watchers Old Points 1.5 & PointsPlus 1

LATER NOTES
It's a lesson learned the hard way. It takes less time to sauté vegetables when there's more fat in the skillet. That's why so many recipes call for 2 tablespoons (or often four tablespoons) of olive oil or butter per pound of vegetables. But if we slow down a little, we can use less fat and save a pile of calories. The recipe for the SAUTEED RED & YELLOW PEPPER RELISH was first published in 2003, a full two years before I started to write my blog about vegetables, A Veggie Venture. Quite quickly, I learned that one tablespoon fat per pound of vegetables is plenty nearly all the time and results in just one Weight Watchers point (old points) per serving with four generous servings. And that's how I make the recipe now, with just one tablespoon of fat, 50:50 butter:olive oil or 100% olive oil.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook!

More Bell Pepper Recipes

~ Grilled Pepper Salad ~
~ Red Pepper Crostini ~
~ more pepper recipes ~
from Kitchen Parade

~ How to Roast Peppers in the Oven ~
~ Stuffed Peppers ~
~ Peperonata with Potatoes ~
~ more pepper recipes ~
from A Veggie Venture, my food blog

Quick Links to This Page

(for easy bookmarking and searching)
~ Pied Piper Pickles ~