CHEW THIS! Penny of Love Homemade Treats

Penny of Love Homemade Treats

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 5th 2019 edition. By: Blaise Doubman

Penny of Love
Blaise Doubman

I would love to introduce everyone to my fur baby, Penny. She will be a year old this coming May 18th and she is such a sweet little baby. I have always loved Shelties and I honestly can not remember my life without one. When I was really young, Chloe was my first fur baby. She had a personality unique to her that is for sure! She was a little bit of a loner, did not really want to be held or petted much and just kept to herself. She had short legs and a broad bottom. She was so sweet and so shy. After she passed away, Macy entered our lives. She was total opposite of Chloe! Macy was larger, 49 pounds exactly, louder and required a lot more attention. She did not want to be left alone and always wanted to be the center of attention! Ha! She was a handful at times, but we would not have had it any other way. She passed away when she was 12 years old and there was a span of about 3 months where I did not have a fur baby. Time passed and I kept waiting for the pain to subside, but it only got worse. Things were bad.

After awhile I agreed to go with my family to see a new litter of Sheltie puppies. I told myself I would let one of them pick me, if it was meant to be. If not, I would just return home and wait for another sign that I should have another fur baby. Well, none of the Sheltie puppies wanted anything to do with me, except one! It was a little baby girl Sheltie that had, what looked like, 2 black eyes. I held her and she licked and licked and licked my fingers, my face and just simply did not want me to put her back down. When I would put her down, she would cry and cry. I held her the entire time my family and I were there looking at the puppies. She would look me in my eyes, lick my nose and want me to hold her against my chest, which she still does to this day. I knew immediately that this was a sign, this puppy had picked me! A few weeks later we went back, picked up our little girl and named her Penny. Penny also has a personality of her own! Spoiled rotten is how most people describe her! Ha! Has a mind of her own, does what she wants, when she wants, loves being held and loves being center of attention. I dedicate this newest recipe to Penny and to your fur babies! These treats are fabulous and delicious!

Penny of Love Homemade Treats

Dogs love these perfectly delicious homemade treats! For a crunchier treat, microwave 4 biscuits at a time on a microwave safe plate for about 60-90 seconds. Let cool before feeding to your fur baby. You can also microwave all the treats, allow them to cool and store them crispy in an airtight container.

1 cup beef broth
¼ cup smooth peanut butter
2 tablespoons olive oil
1 ½ cups white all-purpose flour
1 cup whole wheat flour
¼ cup wheat germ
¼ cup cornmeal

Start by preheating your oven to 350 degrees F.

In a large bowl mix together the beef broth, smooth peanut butter and olive oil.

Add in the white all-purpose flour, whole wheat flour, wheat germ and cornmeal. Be sure to mix everything until very well combined. Use clean hands for this if necessary.

Roll the dough out onto a lightly floured surface, using a lightly floured rolling pin, until the dough is about ½-inch thick. Using a lightly floured cookie or biscuit cutter, cut out desired number of treats. Place onto a parchment paper lined baking sheet.

Bake in preheated oven for 20 minutes, until browned. Remove from the oven and allow to cool completely at room temperature.

Ask and Answer: A lot of people have been wondering about my favorite recipe for a strawberry pie. Personally, I keep it simple by making a homemade pie crust and then filling it with a mix of cleaned whole strawberries that have been tossed with strawberry glaze. You can find recipes for my homemade pie crust as well as homemade strawberry glaze on my website at http://trailblaise.com Keeping it simple is generally best with this type of summer pie.

RITZ Cracker Cookies

These are sweet, salty, buttery and crunchy! Deliciously addictive. Love them!

RITZ Cracker Cookies

2 sticks unsalted butter, soft
1 3/4 cups white granulated sugar
1 large egg
1 1/2 cups white all-purpose flour
1/4 cup milk powder
1 1/2 teaspoons salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 sleeve RITZ crackers, whole

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

Cream together the soft unsalted butter with the white granulated sugar until light and fluffy. Beat in the large egg.

Beat in the white all-purpose flour, milk powder, salt, baking soda and baking powder. Add in the RITZ crackers and mix only until crackers break up. You do not want cracker crumbs, just broken up crackers into small to medium sized pieces.

Place tablespoon size balls of dough into the parchment lined baking sheets. Bake, one sheet at a time, in preheated oven for 15 minutes. Remove and allow to cool.

Pineapple Cheesecake Dreams

I love these! Almost like a pineapple cheesecake bar but with the volume turned up! The topping on these is incredible!

Pineapple Cheesecake Dreams

For the crust
1 cup white all-purpose flour
4 tablespoons unsalted butter, melted
1/2 cup confectioner’s sugar

For the filling
14 oz cream cheese, softened
1/4 cup white granulated sugar
1 large egg

For the topping
1 cup pineapple jam
Container of Cool Whip

Start by preheating your oven to 400 degrees F. Spray a 9×13-inch pan with non-stock cooking spray containing flour.

In a large bowl make the crust by combining the white all-purpose flour, melted unsalted butter and confectioner’s sugar. Pat evenly into the bottom of the prepared pan.

In a large bowl cream together the softened cream cheese, white granulated sugar and large egg to make the filling. Pour this evenly over the crust.

Bake in preheated oven 30 minutes.

Remove and allow to cool completely.

In a large bowl combine the pineapple jam with the Cool Whip. Spread evenly over the cheesecake. Cover and refrigerate.

Remove and cut into squares. Serve chilled.

Microwave Sea Salt Caramels

These are easy AND delicious! How fabulous.

Microwave Sea Salt Caramels

1 stick unsalted butter, melted
1 cup white granulated sugar
1 cup light brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 teaspoons pure vanilla extract
Sea salt, for sprinkling

In a large microwave safe bowl combine the melted unsalted butter, white granulated sugar, light brown sugar, light corn syrup and sweetened condensed milk. Microwave on high 14 minutes, stirring the mixture about every 3 minutes.

Pour into a greased 9×13-inch baking pan. Smooth out the top. Sprinkle with sea salt.

Place into the refrigerator for 15 minutes. Remove and place into the freezer for about 40 minutes. Remove and cut into pieces.

Creamy Peanut Butter Fudge

A CREAMY version of my favorite peanut butter fudge. This is beyond amazing!

Creamy Peanut Butter Fudge

4 cups confectioner’s sugar
1/3 cup milk
2 tablespoons butter
1 cup smooth peanut butter

Line a 8×8-inch square baking pan with aluminum foil. Spray with non-stick cooking spray.

In a large bowl place the confectioner’s sugar, milk and butter. Microwave on high for 2 minutes. Remove and beat well. Microwave on high an additional 30 seconds.

Beat in smooth peanut butter.

Pour into prepared pan and smooth out the top. Allow to sit for about 2 hours before cutting and enjoying.

Easiest Peanut Butter Fudge Ever

Simply the easiest peanut butter fudge ever! Only two ingredients. Try this!

Easiest Peanut Butter Fudge Ever

1 pound white almond bark
1 cup smooth peanut butter

Start by greasing an 8-inch square baking pan.

In a large microwave safe bowl melt the white almond bark. Stir until smooth and creamy. Be watchful that it does not burn.

Remove and stir in smooth peanut butter.

Pour into prepared baking pan.

Refrigerate for 1 hour.

Remove, cut and serve.

Chocolate Crisps

This are the perfect quick candy to stir up for a Holiday gift. The mixture of chocolate and cranberry pairs unbelievably well with the crunch of the corn flakes. If you are really in a hurry, pop these into the refrigerator to finish setting up and drying.

Chocolate Crisps

1 cup milk chocolate chips
3/4 cup bittersweet chocolate chips
3 cups corn flakes
1/3 cup dried cranberries

Line a large baking sheet with parchment paper.

In a medium sized microwave safe bowl combine the milk chocolate chips and bittersweet chocolate chips. Microwave on high for 3 minutes, stirring every 30 seconds, until the chocolate is smooth and melted.

In a large bowl pour corn flakes and dried cranberries. Pour melted chocolate over corn flakes and dried cranberries.

Combine well, coating every single corn flake and dried cranberry with the melted chocolate.

Place large scoops onto prepared baking sheets. Sprinkle the top with salt if desired.

Allow to set up before enjoying.