Five Ingredient Dog Treats

So, I have to tell you that I had a dream these made Iggy’s skin bubble and peel right off. Ew, right?

Treats

I must also tell you though that I tend to worry for no reason and as my mother likes to say, I take my problems to bed with me. Like, I have vivid, very often super-freaky dreams at night of the things I’m stressed about during the day.

There is no escape and this is a prime example.

Seems as though I can rest easy on this issue though since Iggy’s been eating these treats for a while now and no skin bubbling nor peeling has occurred.

Phew! That was a close call…in my insanely over-paranoid mind.

Iggy

Most of my worrying about Iggy stems from me never having had a dog before, but I’ve actually gotten better in the three months we’ve had him and since vowing to never peruse PetMD again.

At first, I’d tense up and break into a sweat if he made a weird noise, which he does quite often since he’s…well, he’s a weird dog.

Now, while I’m sure he’s still got a few up his sleeve just to surprise me, I’m confident I now know what most of his noises mean. I won’t go into great detail about what each sound signifies as some of the actions that go along with them aren’t exactly awesome, but you can use your imagination.

Ingredients

These treats came about because I had a bunch of bacon grease on hand and nothing to do with it. Rather than doing what a normal person would do (wait for it to solidify and chuck it), I remembered this recipe.

No, not off the top of my head. I had pinned it, of course!

What would one do without Pinterest besides have more free time and productivity during times when they’re actually busy?

Bowl

This recipe was so easy though that it didn’t take up a huge chunk of time at all. And as the name of the recipe suggests, it only uses five ingredients, all of which I happened to have on hand.

It was dog treat destiny!

RollingPinBiscuitCutter

Does me making these automatically turn me into a crazy dog person?

How about the fact that I could have just rolled the dough out, baked it as a rectangle, broken it up into pieces and Iggy wouldn’t have known the difference…but instead…I used biscuit cutters and my own fingers to imprint each treat with the cutest paw you ever saw?

Awww.

I need a straightjacket.

Prints

I’m sure Iggy appreciates all the effort, but I think what really won him over was the bacon fat.

Can ya blame him? Mmmm…bacon fat.

Five Ingredient Dog Treats

ever-so-slightly adapted from The Kitchn

Servings: depends on the size and shape you make – I got 32
Prep Time: 20 minutes
Cook Time: 20 minutes + time to cool in oven

Ingredients:
1-1/2 cups white whole wheat (or regular whole wheat) flour
1/2 cup wheat germ
1/2 cup melted bacon fat
1 large egg
1/2 cup cold water

Directions:
Preheat the oven to 350°F.

Combine all ingredients in a medium bowl and mix by hand until dough forms. Add more flour if the dough is too sticky. Add more bacon fat or water if the dough is too stiff.

Roll out onto a floured surface, to a thickness of just under 1/2-inch. Cut cookies into any shape you prefer – bones would be super cute, but I just used a round biscuit cutter and my fingers to create paw. Transfer to a cookie sheet or two. You can keep the treats pretty close together as they don’t expand when baking.

Bake in a preheated oven for approximately 20 minutes or until lightly browned – mine took 25 as my oven always runs a little cold. Turn the oven off, flip the treats, and place back in the oven until cool (this will further crisp them).

Treats can be stored in an airtight container at room temperature.

Treats2

I keep all of Iggy’s treats in this cute cookie jar Eric’s mom gave us – and every time he sees me pull a homemade one out, he sits faster than I can ask him to.

Sure, he eats um…everything, so that’s not a great gauge, but still.

I can tell there’s something about these things he really likes.

IggyApproved

My brother-in-law? He thought these were a little dry, but that’s a blog post for another day.

Best to leave these treats to the dogs :)

Ultimate Apple Crisp

So…what do you whip up when it’s supposed to be spring, but feels and looks like winter?

UltimateAppleCrisp

Something that tastes like fall.

Seriously. This solution makes perfect sense to me.

Mother Nature is (still) messing with us, so I might as well make the most of it.

With this post, I am officially bestowing upon myself the worst food blogger award. Everyone else online has their menu synched up to the seasons. Me? I go with my gut, which wanted apple crisp. Not just any apple crisp would do though.

I needed Ultimate Apple Crisp.

Apples

Peeled

Ironically enough, what takes this treat from ordinary to ultimate isn’t the apples. No offense to the ones pictured above. You guys were great.

These aren’t some fancy schmance apples you can only find in some specialty store.

Don’t tell anyone, but they’re not even organic.

All apples used in this dessert were regular, ol’ run of the mill granny smiths. About those everyday, ordinary apples. Peel, chop and get ready to jazz ‘em up!

ApplesOomph

Seriously, guys. This is where things start to get really good.

After adding some fresh cranberries for a punch of color and pop of flavor, give everything a good a douse of lemon juice. Use fresh if you’re feeling fancy or bottled if you’re lazy like me.

Then comes a dusting of deliciousness. Pretty much the epitome of sugar, spice and everything nice.

We’re not done yet though. Here comes the crisp.

Bowl

This crisp? I can’t even. I know everything in that bowl above is awesome on its own, but see that butter sitting back there?

After some of it is browned and beautiful, it’s going to bring the booyah.

As always, you’ll have to taste this to see what I’m talking about. The only way to describe it is ultimate.

Ultimate Apple Crisp

adapted from allrecipes.com

Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients:
Filling
5 large granny smith apples – peeled, cored and sliced
1/3 cup fresh cranberries (optional)
1/2 cup white sugar
1/2 tablespoon white whole wheat flour (or all-purpose)
1 teaspoon cinnamon
pinch of salt
1/4 cup lemon juice (fresh or bottled)
Topping
3/4 cup oats
3/4 cup white whole wheat flour (or all-purpose)
3/4 dark brown sugar, lightly packed
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
6 tablespoons browned butter
pinch of salt

ice cream or fro yo (optional)

Directions:
Preheat oven to 350 degrees.

Place the sliced apples – and cranberries, if using – in an 8×8 inch pan. Mix the white sugar, 1 tablespoon flour, 1 teaspoon cinnamon and pinch of salt together, and sprinkle over apples. Pour lemon juice evenly over everything.

Combine the oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and melted butter together. Crumble evenly over the apple mixture.

Bake for 40-45 minutes – glass pans may need more time than metal. Consider yourself warned.

Serve with ice cream or fro yo of your choice. I used Edy’s Slow Churned Caramel Delight and didn’t hate it. At all.

AppleCrisp

How ’bout them apples?

Meatball Marinara Grilled Cheese

This is grown-up grilled cheese. Sure, you could share with children, but you won’t want to.

MMG

Oh, don’t give me that look. Instead, look at that sandwich and then tell me again you’re okay with sharing. Yeah, I didn’t think so.

MeatballsBreadPlant

I don’t know about you, but I’m the kind of gal who could eat a few grilled cheese sandwiches in one sitting and still not be satisfied.

Sure, you can serve it with some soup. I’m still gonna want more grilled cheeses…pleases.

That’s politeness pluralized.

Bread

I’ve told you that I’m not really a spaghetti gal. Go ahead and get judgy, but I’m by no means low carbing it. I just prefer the chew of some hearty bread over a pile of pasta.

So, when I made a giant vat of meatballs and sauce to serve company Friday night and all the pasta went but there were still a bunch of meatballs, I wasn’t bummed because I happened to have a lovely loaf of bread and some super melty muenster cheese on hand.

And then the angels sang because that’s what happens when you make a sandwich this heavenly.

Nothis

That – and your dog stares at you while you’re cooking because he know mom’s making magic. By the time Eric and I polished off our sandwiches I think he finally got the hint neither one was for him.

Sorry, homie.

HisHersThe purpose of this picture is to show you that my slightly smaller sandwich is super ladylike and dainty compared to my husband’s. I do this with almost everything we eat. Give him just a little more.

Then, sneak seconds as he does dishes and I pack leftovers into Tupperware.

Griddling

I’m kidding, of course. Eric is well aware and extremely impressed by my ability to eat. What I’m not kidding about is the second sneaking. Guilty as charged on that one.

Before I get into the meat (get it?) of this recipe, I should tell you there is no real rhyme or reason to it. Like your homemade meatballs and sauce better than mine? Make ‘em. Short on time and you’d rather do a store bought shortcut? Do it.

Whatever it takes to get this sandwich to your mouth is good by me.

Meatball Marinara Grilled Cheese

Inspired by How Sweet It Is & The Kitchn

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
Meatballs and sauce – how many meatballs you’ll use depends on the size. Mine were a little over an inch in diameter, so I cut each in half and needed six total (three per sandwich). Also, you’ll just need enough sauce to coat the meatballs.
4 ounces muenster cheese, shredded
4 slices of good, grainy bread
a little bit of butter
extra sauce for serving, if desired

Directions:
Heat a grill pan, griddle over skillet over medium-low heat and while it’s coming up to temp, lightly (or heavily) butter one slice of bread.

Place the bread – buttered side down – on the hot surface and pile a little cheese onto each piece. Then, layer on the meatballs and sauce. After you add another small mountain of cheese, top both sandwiches off with another buttered bread slice. Be sure the buttered slice is facing up.

After about four minutes, carefully flip your masterpiece over and patiently wait as the other side gets good and golden.

Wait another few minutes and take the sandwiches off the griddle or out of the pan. Bask in the glory of the beautiful sandwiches you just made.

Serve with extra sauce if that gets you goin’.

Stacked

These were good with an O and an M in front. That, for those of you spelling along with me would make Meatball Marinara Grilled Cheese Sandwiches OMGood.

They’re Lady Gaga good. Gaga ooh lala.

Please excuse my poor attempt at remaining relevant by incorporating dumb pop culture references into this post. I’m just a person who stays home on the weekend so I can take pictures of the meals I make.

In no way shape or form, am I cool. I sure can make a sandwich though.

BigBite

My secret to mastering the grilled cheese sandwich? Meatballs.

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