Cranberry Dog Treats

September 13, 2015 in All Recipes / For the Dogs

Apparently it’s not just us that are obsessed with cranberries. Our dogs went CRAZY for these treats. They’ve always loved treats, but since I started making homemade ones I’m seeing a whole different level of crazy excited dog, and it’s hilarious.

1 cup cranberries
3-4 cups whole wheat flower
1 cup oats
1 tsp. cinnamon
1 tsp. baking powder
4 Tbsp. melted butter
1 egg
1/4 cup molasses
1/2 – 1 cup water, as needed

Preheat oven to 350 degrees.

Chop cranberries in a blender or food processor (we use a Ninja Chopper). Mix the flour, oats, cinnamon, and baking powder in a large bowl, then add in the melted butter, chopped cranberries, egg, and molasses. Add the water a little bit at a time.

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Mix the dough until combined, adding more water if needed. Put the dough onto a lightly floured surface, knead with your hands, then roll out to 1/4″-1/2″ thick. Use cookie cutters to cut into the desired shapes.

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Put the treats onto a greased baking sheet and bake for 30 minutes.

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Cool completely before serving to your pups. These keep for about 5 days, or you can freeze them for up to 6 months.

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Then, brace yourselves for begging and cuteness, as your pups will want to eat these treats right away!

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Cranberry Dog Treats
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Ingredients
  1. 1 cup cranberries
  2. 3-4 cups whole wheat flower
  3. 1 cup oats
  4. 1 tsp. cinnamon
  5. 1 tsp. baking powder
  6. 4 Tbsp. melted butter
  7. 1 egg
  8. 1/4 cup molasses
  9. 1/2 - 1 cup water, as needed
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop cranberries in a blender or food processor (we use a Ninja Chopper). Mix the flour, oats, cinnamon, and baking powder in a large bowl, then add in the melted butter, chopped cranberries, egg, and molasses. Add the water a little bit at a time.
  3. Mix the dough until combined, adding more water if needed. Put the dough onto a lightly floured surface, knead with your hands, then roll out to 1/4"-1/2" thick. Use cookie cutters to cut into the desired shapes.
  4. Put the treats onto a greased baking sheet and bake for 30 minutes.
  5. Cool completely before serving to your pups. These keep for about 5 days, or you can freeze them for up to 6 months.
Domesticated Pax http://www.domesticatedpax.com/

Pumpkin Dog Treats

September 10, 2015 in All Recipes / For the Dogs

Dog treats are expensive, or at least they are for us, the owners of 4 puppies, and homemade dog treats not only sounded awesome, but they save us money. Plus, the dogs go CRAZY for them. I mean, crazy.

What you’ll need:

3 eggs
2 1/2 cups whole wheat flour
2 Tbsp peanut butter
1/4 cup quick oats
1/2 cup pumpkin puree
1/2 tsp ground cinnamon

Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix until combined. This takes a few minutes. I ended up mixing with my hands.

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Grab your desired cookie cutter, then roll out the dough to 1/2″ thick, and use cookie cutter to cut to desired shape.

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Put cut cookies onto a greased cookie sheet. Bake at 350 degrees for 30-35 minutes.

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Pumpkin Dog Treats
Homemade Pumpkin Dog Treats
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 3 eggs
  2. 2 1/2 cups whole wheat flour
  3. 2 Tbsp peanut butter
  4. 1/4 cup quick oats
  5. 1/2 cup pumpkin puree
  6. 1/2 tsp ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl, and mix until combined. This takes a few minutes. I ended up mixing with my hands.
  3. Grab your desired cookie cutter, then roll out the dough to 1/2" thick, and use cookie cutter to cut to desired shape.
  4. Put cut cookies onto a greased cookie sheet. Bake at 350 degrees for 30-35 minutes.
Domesticated Pax http://www.domesticatedpax.com/

Honey Dijon Roasted Potatoes

April 5, 2015 in All Recipes / Side Dishes

These go perfectly with Corned Beef and Cabbage, which is a St. Patrick’s Day tradition for Kelton. This year we worked late, so I called my mom, and had her pick up some Corned Beef, and start it while we were at work. Kelton was completely surprised when we got home, and loved the meal. I was happy to refrain and eat my steak, paired with these tasty potatoes. I definitely got some cute points for this meal :].

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Honey Dijon Roasted Potatoes
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Ingredients
  1. 1 lb. red-skinned potatoes, chopped
  2. 1 small onion, sliced
  3. 2 Tbsp. extra virgin olive oil
  4. 2 Tbsp. dijon mustard
  5. 2 tsp. honey
  6. salt and pepper
Instructions
  1. Preheat then oven to 425.
  2. Whisk together oil, mustard, honey, salt, and pepper in a large bowl, then add potatoes and onion; toss to coat. Pour into a non-stick sprayed baking dish for 40-45 min, or until potatoes are tender, stirring 2-3 times.
Domesticated Pax http://www.domesticatedpax.com/

Corned Beef and Cabbage

April 5, 2015 in All Recipes / Holiday Recipes

This goes perfectly with our Honey Dijon Roasted potatoes, and was a huge hit! It’s one of our traditions, well, for Kelton, for St. Patrick’s Day.

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Corned Beef and Cabbage
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Ingredients
  1. 1 pkg. corned beef brisket (3-4 lbs)
  2. 3 Tbsp. ground black pepper
  3. 2 heads cabbage
  4. olive oil for searing
  5. 1/2 can of chicken broth
  6. 1 cup balsamic vinegar
  7. 2 Tbsp. sugar
  8. Mustard Sauce
  9. 4 tsp. dijon mustard
  10. 1 tsp. horseradish
  11. 4 tsp. mayo
  12. 1/2 tsp. black pepper
Instructions
  1. Mix all of the ingredients for the mustard sauce together, then put in the fridge until you're ready to serve.
  2. Preheat oven to 325 degrees.
  3. Unwrap the brisket and place it fat side up inside the baking dish. if it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the over for 2 1/2 hour, then uncover and continue baking for 1/2 hour to 45 minutes.
  4. Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance then bake for another 30 minutes, or up to 1 hour or more in some cases. If the brisket is tough it hasn't cooked long enough. Once the brisket is fork-tender, reserve it from the oven and let it rest, covered loosely in foil.
  5. While the brisket is resting, make the balsamic reduction for the cabbage. Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir together and bring the mixture to a boil, then reduce it to medium-low, and simmer until the mixture is reduced by half, and thick. Set aside.
  6. Raise the oven to 350 degrees. Next, make the cabbage. Cut the cabbage into 8 wedges. Heat olive oil in a large, heavy skillet over medium high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the broth into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown.
  7. Slice, or shred the rested beef brisket on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices. Top the brisket with the mustard sauce and enjoy.
Adapted from The Pioneer Woman Cooks
Adapted from The Pioneer Woman Cooks
Domesticated Pax http://www.domesticatedpax.com/

Spinnach and Artichoke Dip

April 5, 2015 in All Recipes / Appetizers

Kelton is a lover of all things artichoke, so I whipped up this tasty artichoke dip for him one day after work, and it was a complete success! It is insanely easy, and beyond delicious. We served it with toasted slices of french toast, and it was perfect.

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Spinach and Artichoke Dip
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Ingredients
  1. 1 cup thawed, chopped frozen spinach
  2. 11/2 cups thawed, chopped frozen artichoke hearts
  3. 6 ounces cream cheese
  4. 1/4 cup sour cream
  5. 1/4 cup mayonnaise
  6. 1/3 cup grated Parmesan
  7. 1/2 teaspoon red pepper flakes
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon garlic powder
  10. Bread or Crackers for serving
Instructions
  1. Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Domesticated Pax http://www.domesticatedpax.com/
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