Monthly Archives: March 2014

CLUCK CLUCK DOG TREATS

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2 cups white flour
1 cup yellow cornmeal
3/4 cup chicken broth (canned OR homemade)
1/4 cup oil
1 egg
1/4 cup more cornmeal

place dry ingredients in a medium mixing bowl. blend with a whisk.

add chicken broth, oil and egg. mix. dough will be sticky.

sprinkle half of the 1/4 cup cornmeal over a sheet of waxed paper. place dough on waxed paper and pat it out to 1/4″ thickness. as you pat, sprinkle more cornmeal over the dough and on your hands to make patting easier.

cut with 2 1/2″ cookie cutters or cut into rectangles.

place on sprayed baking sheet. bake at 350 degrees for 40 minutes.

makes 30-36 treats

GRAHAM CRACKER PUDDING CAKE

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2 (4 oz) pkgs instant chocolate pudding
2 (4 oz) pkgs instant vanilla pudding
1 box graham crackers
milk (see pudding instructions for measurement)

following package instructions mix the chocolate pudding and set aside. prepare the vanilla pudding according to package directions and set aside. line a 13″x9″x2″ foil pan or glass dish with a layer of graham crackers. spoon half of the chocolate pudding on top of the graham crackers and spread. layer another row of graham crackers on top of the pudding. spoon half of the vanilla pudding on top of the graham crackers and spread. continue layering graham crackers, chocolate pudding, graham crackers, vanilla pudding. crumble graham crackers on top of the final layer of vanilla pudding for decoration. refrigerate for one hour. serve with whipped cream.

SAUSAGE BREAD

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1 (1 lb) loaf frozen white bread dough
1 lb hot sausage
1 lb mild sausage
2 eggs
8 oz shredded mozzarella cheese

thaw bread dough at room temperature for about 2 hours. when the dough is somewhat thawed (but not too warm and soft), divide the dough in half. roll out 2 long thin rectangles. place on a greased cookie sheet.

brown sausage and drain. mix lightly beaten eggs with sausage. divide the sausage mixture in half and place half of the mixture over each rolled out section of dough. sprinkle shredded mozzarella cheese over sausage mixture.

close dough together from side to side, pinching it closed. make sure the ends are sealed as well. roll the dough over so that the sealed portion is on the bottom. if dough begins to have holes in it, pinch it closed. bake at 350 degrees for 25-30 minutes.

after sausage bread has cooled, slice across bread in small sections. serve warm or cold.

HONEY OAT DOG TREATS

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2 cups whole wheat flour
1/2 cup old-fashioned oats
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp cinnamon
1/3 cup honey
1/4 cup water
2 eggs
1/4 cup yellow cornmeal

place first 5 ingredients in30 a medium mixing bowl. blend with a whisk.

add honey, water and eggs. mix. dough will be sticky.

sprinkle half of the cornmeal over a sheet of waxed paper and pat it out to 1/4″ thickness. as you pat, sprinkle more cornmeal over the dough and on your hands to make it easier.

cut with 2 1/2″ cookie cutters or cut into rectangles.

place on a sprayed baking sheet. bake at 325 degrees for 30 minutes. (40 minutes for a harder treat.)

makes 22-28 treats

CHOCOLATE KAHLUA CAKE

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1 pkg chocolate cake mix
1 (3 1/4 oz) pkg chocolate instant pudding mix
1 pint sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Kahlua liqueur
1 (6 oz) pkg semisweet chocolate chips

combine cake mix, pudding, sour cream, eggs, oil and Kahlua in a mixing bowl. mix on low speed until blended. add chocolate chips and mix well. pour mixture into a well-greased bundt pan. bake at 350 degrees for 1 hour or until cake tests done.

ORIENTAL STEAK

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4 filet mignons, 1 1/2″ thick OR steak of your choice
5 scallions, chopped
3/4 cup canola oil
1/2 cup soy sauce
1 1/2 tsp ground ginger
1 1/2 tsp garlic powder
3 tbs honey
2 tbs rice vinegar

combine all ingredients except for the steak in a marinade dish. place the steak in the marinade and refrigerate for 8 hours or overnight, turning occasionally. grill directly over medium heat turning once. the filets will take11-13 minutes to reach medium rare. remove the steaks from the grill and allow to rest for 2-3 minutes, during which time the internal temperature will rise about 5 degrees.

BAR-BE-QUE MEATBALLS

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1 1/2 lbs ground beef
3/4 cup applesauce
3/4 cup crushed corn flakes
1 med onion, finely chopped

SAUCE:

1/2 cup ketchup
1/2 cup barbeque sauce
1/2 cup water

mix ground beef, applesauce, corn flakes and onion together. shape into small balls and place in a 9″x13″x2″ baking dish. in a small bowl, mix together ketchup, barbeque sauce and water. pour sauce over meatballs. cover pan with foil and bake at 375 degrees for 45 minutes. uncover and bake an additional 15 minutes.

PUFFED FRENCH TOAST

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2 whole eggs
2 1/2 tbs sugar
1/2 tsp salt
1/2 tsp vanilla
2 cups milk
1 cup flour
2 1/2 tsp baking powder
12 slices texas-style bread (or any bread of choice), cut in half diagonally
cinnamon sugar topping (recipe follows)
maple syrup OR fresh fruit topping

mix eggs, sugar, salt, vanilla, and milk until well blended. slowly add flour and baking powder and mix until smooth. dip bread slices in batter, allowing any excess to drip off. fry in a hot skillet with 1″ of oil until golden brown on both sides. drain on absorbent paper towels. while toast is still warm, roll in cinnamon sugar topping.

serve immediately with maple syrup or fresh fruit topping.

CINNAMON SUGAR TOPPING:
4 tsp cinnamon
3/4 cup granulated sugar

makes 6 servings