I’ve always wondered how to make dog biscuits and this recipe seems as complicated as anything else I’ve seen.  On a television show about choosing the best dog groomer the contestants were given the task of making dog biscuits.  Some of these did look a lot easier than this one, but if you really love your dog it won’t matter.

1 3/4 cup whole wheat flour
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup liver powder (available at
health food stores)
2 tablespoons brewer’s yeast powder
1/4 cup bone meal powder
3 tablespoons powdered milk
2 eggs, lightly beaten
3 tablespoons wheat germ oil (you may substitute bacon drippings)
1/2 cup water

This healthy and economical treat is reserved for your four-legged friends only!  Your dog will thank you if you make a double batch.Preheat the oven to 325°F. In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer’s yeast, bone meal, and powdered milk (may also add beef or chicken bouillon cubes). Stir in the eggs, oil, and water and mix thoroughly. The dough will be very stiff and dry (much like dog biscuits!) Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter. Re-roll the leftover scraps of dough and cut into shapes until all the dough is used. Place on a lightly greased baking sheet and bake for 40 to 50 minutes until brown and dried through.  Cool on a rack.Yield: About 12 large bones or 24 small ones.

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Here is another quick and easy recipe for making some inexpensive juice pops for your kids.

2 cups Tropical Flavor LIBBY’S® JUICY JUICE® 100% Juice, OR any flavor
1/2 cup fresh OR frozen berries, OR fruit, sliced

1. Pour Juicy Juice into 5 (5-ounce) paper cups such as Dixie kitchen and bathroom cups. Divide berries or fruit between cups. Cover each cup with aluminum foil. Insert one popsicle stick through the center of each foil.
2. Freeze for 3 hours or until firm. To remove pops from cups, carefully run warm water over side of cup to loosen. Remove cup and enjoy! Dixie is a registered trademark of Fort James Corporation.

Makes 5 servings.

*From cooksrecipes dot com

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INGREDIENTS:

* 2 cups fresh ripe but firm peach slices

* 1 medium banana, sliced

* 1/2 cup red seedless grapes, optional

* 1 tablespoon lemon juice

* 2 tablespoons granulated sugar

* 1/2 cup flaked coconut

PREPARATION:

Combine peaches, banana, grapes, lemon juice, and sugar. Chill for about 1 hour. Add coconut just before serving. Spoon into dessert dishes.

Serves 4.

*About dot com

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My husband loves carrot cake and this is one of his favorites.  I remember being given a recipe for carrot cake when I was a teenager.  I made the cake and it was very good, but my baby sister ate so much of it that she threw up. To this day she refuses to eat carrot cake.

Active Time: 30 Minutes
Total Time: 1 Hour 10 Minutes 16 servings

INGREDIENTS
For the Cake:
1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
For the Frosting:
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract

Ingredient Note:
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

DIRECTIONS
To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

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Cooking dot com is having a sweepstakes for cookie recipes that they want to include in the Eating Well magazine later on this year.  The grand prize is a $2,000 gift certificate and the other prizes aren’t so bad either.  If you’re a cook then you should go and read up on this sweepstakes and see if you would be interested in participating.  One of the other prizes is one of those very expensive mixers.  I am going to let my friend know about this one too, as she is a cook and makes up her own recipes.

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• Ingredients:
  2 cups raisins
  3 cups water
  2 eggs
  3 tablespoons liquid sweetener
  3/4 cup vegetable oil
  1 teaspoon vanilla extract
  1 teaspoon baking soda 1/2 teaspoon salt
  1 1/2 teaspoons ground cinnamon
  1/2 teaspoon ground nutmeg
  2 cups all-purpose flour
  1 cup chopped walnuts
  1 cup unsweetened applesauce

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
3. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for one hour.

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• 1 1/2 cups frozen pre-browned vegetable protein crumbles (such as Harvest Burgers Recipe Crumbles)
• 2/3 cup chopped onion
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 8oz can tomato sauce
• 2 minced garlic cloves
• 8 taco shells
• Taco bar toppings

1. Combine first 6 ingredients in a medium saucepan and bring to a boil.  Cover, reduce heat and simmer for 10 minutes or until the mixture is thoroughly heated.
2. Spoon mixture evenly into taco shells; top tacos with Taco Bar Toppings.

Taco Bar Toppings

• 1 cup thinly sliced iceberg lettuce
• 1/4 cup drained canned black beans
• 1/4 cup (1oz) shredded reduced-fat sharp cheddar cheese
• 1/4 cup (1oz) shredded reduced-fat Monterey Jack cheese
• 2 tbsp chopped radishes
• 2 tbsp shredded carrot
• 2 tbsp chopped onion
• 2 tbsp chopped green bell pepper

Place these toppings in individual serving dishes.  This recipe yields 4 servings (or 1 serving for a very hungry guy or gal)

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This recipe is for vegetarians but it sure does sound interesting.  I’ve had tofu meats before and except for the hamburgers it was pretty good.  Working at a Seventh Day Advent Church meant not much in the way of meat was served.  Let’s try this recipe.  Let me know how your cheesecake turns out.

1. 1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2. 2 tbsp brown sugar
3. 1 tbsp reduced-calorie stick margarine, melted
4. Cooking spray
5. 1 cup 2% low-fat cottage cheese
6. 2/3 cup (5 oz) light cream cheese
7. 1 package reduced-fat firm silken tofu, drained
8. 1 cup granulated sugar
9. 1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
10. 1/3 cup all purpose flour
11. 2 tsp grated lime rind
12. 6 tbsp fresh lime juice
13. 2 large eggs
14. 1 large egg white
15. 1 1/4 cups 30% less-fat sour cream (such as Breakstone)
16. 1/2 cup granulated sugar
17. 1 tsp grated lemon rind
18. 1/2 tsp vanilla extract
19. Lemon and lime slices if desired.

• Preheat oven to 325 degrees.
• Combine first 3 ingredients in a small bowl and toss well with a fork.  Sprinkle into bottom of a 9″ springform pan coated with cooking spray and set aside.
• Place cottage cheese, cream cheese and tofu in a food processor; process until mixture is smooth.
• Add one cup granulated sugar, lemon curd and the next 5 ingredients.
• Process until smooth (do not overbeat)
• Pour the filling into a prepared pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is almost set.
• Combine sour cream, 1/2 cup granulated sugar, lemon rind and vanilla in a small bowl; stir well.
• Spread sour cream mixture over cheesecake and bake an additional 8 minutes.
• Turn oven off and partially open oven door.  Leave the cheesecake in the oven for 30 minutes.
• Remove from the oven and let cool for 20 minutes on a wire rack.
• Cover and chill for 8 hours.
• Garnish with lemon and lime slices if desired.

Points: 7, Diabetic exchanges; 3 1/2 starch, 1 1/2 fat.  Calories per serving 308, Pro 8.7g, fat 8.3g, carb 50.5g, fiber 0.3g, cholesterol 58mg; iron 1mg; sod 274mg and cal 81mg

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