Ripley’s Peanut Butter Banana “Beg For Them” Dog Treats

These dog treats are ridiculously easy to make and there are so many adorable cookie cutters out there they are sometimes more fun to make than sugar cookies.  They use the banana on the counter you would normally throw away and stay fresh for weeks! Our dog, Ripley, literally goes insane when he sees us rolling out the dough.   Every day when we get home from school the girls raid the pantry, I raid the fridge and Ripley waits by the hall closet where we keep these hidden with his paw in the air ready to "shake."  Time to break out the food processor and try a batch....once you see how good and easy they are you can order the fire hydrant cookie cutter to step up your dog treat game.

Click below to watch Tailgating Tidbits 

Featuring "Ripley's Favorite Dog Treats" 

Follow along below or Click here to print

Once the recipe pops up, just use your file menu to print. 

              

 Makes 16-20 dog treats

Ingredients: 

1 soft banana

1 egg

¼ cup water

1 cup creamy peanut butter

2 cups flour plus more for rolling out 

Preheat oven to 350 degrees

In a food processor (or blender) mix the banana with the egg and water until mixed.

Add peanut butter and pulse a few more times to combine.

Add flour slowly and pulse to form a dough.

Dough should not be sticky but also not dry, It should feel like play dough.

I usually kneed it a few times before I roll it out to make sure everything is coming together and incorporated.  

Sprinkle your work surface with flour and roll our your dough with a rolling pin.

Use cookie cutters to create any kind of dog treats for your pooch.

Lie on parchment lined baking sheets and bake for 20-25 minutes or until hard but not burned.  They can be flipped half way through cooking. 

Dog treats will stay good in a Ziploc bag for a few weeks or until they disappear and you have to make more! 

Chicken Satay Skewers Served with Warm Peanut Dipping Sauce

 

These chicken skewers are so easy yet so delicious I don't know why I don't make them more often.  The thigh of the chicken has a little more flavor than the breast and the light seasoning will get super crispy on the grill.  If I being honest the peanut sauce is so good you will try to find something to dip all the extra sauce in.  I think my next recipe will include more proteins or veggies I can grill to pair with it because it is "that good."

You can follow below or click here for a printable version

Ingredients:
 2-3 pounds boneless chicken thighs;  cut in chunks

2 cloves garlic, chopped

1 Tablespoon sesame oil

½ teaspoon red pepper flakes

5 Tablespoons peanut butter

2 + 2 Tablespoons soy sauce

1 Tablespoon brown sugar

Juice from one lime

1 cup water

salt to taste

If using bamboo skewers, you must soak them for about 30 minutes prior to grilling to avoid burning.

Place chicken in a large bowl and season with red pepper flakes, sesame oil and 2 T soy sauce.  

Place 6-8 pieces of chicken on each skewer and grill 
to an internal temperature of 165 degrees.

Peanut Sauce:

In a small sauce pan, over medium heat, whisk together peanut butter, 2 T soy sauce, 
lime juice, 1 T brown sugar, 1 cup of water and pinch of salt and pepper.

Once the ingredients are incorporated together stir for another 3-5 minutes.

Remove from heat and serve warm.

Lamb Egg Rolls with Sweet Dipping Sauce

I've made chicken eggrolls and spicy turkey eggrolls so lamb eggrolls were the natural next step.  The unmistakeable flavor of lamb is complemented by tart lemon, sweet golden raisins and fresh mint.  I also found a use for the bottle of Za'atar seasoning I bought at the farmers market.  These eggrolls are easy to assemble and serve as a hearty appetizer, a light dinner or the perfect tailgating snack to eat with a cold beverage in hand!  

Ingredients:

1 pound ground lamb

4-5 cloves garlic, chopped

1 small onion, diced

4-5 scallions chopped

small handful flat leaf parsley, chopped

small handful fresh mind, chopped

1 lemon, I use both the zest and juice

1 cup shelled pistachios, roughly chopped

1 cup golden raisons, roughly chopped  

1 teaspoon herbs de Provence

½ teaspoon oregano

1 teaspoon Za'atar  (mix of dried thyme, oregano, marjoram, sumac, sesame seeds and salt)

½ teaspoon salt

5-7 cracks fresh black pepper

Canola oil for pan frying

1 package wonton wrappers

Equal parts duck sauce and apricot jam mixed for dipping with about 6 leaves of chopped mint 

Mixture:

Sauté 1-2 T canola oil, with garlic and onion and a few cracks of black pepper. 

After 5 minutes, add lamb and cook thoroughly until it is no longer pink.
Drain lamb mixture into another bowl and add spices, lemon zest, juice, raisons, pistachios, mint and parsley.
Allow mixture to cool (you can do this the day before as well) 

EggRolls:

Gather a small bowl of water for dipping your finger in to seal your eggrolls. 

Line up 4-6 wrappers at a time and place a small spoon of mixture towards one corner of the wrapper, do this on a diagonal.

Fold corner over mixture, fold sides in and roll eggroll sealing in the mixture almost completely.

Dip your finger in water and lightly wet last corner of wrapper.  This will seal your eggroll up so you can cook it.

Heat about ½ inch oil in a huge sauté pan until hot

Add eggrolls to oil and begin to cook (my eggrolls are not submerged in oil)

Cook on each of the four sides of eggroll until wonton wrapper is crispy.

Drain on paper towels and serve hot, warm or room temperature with a mix of duck sauce and apricot preserves along with a bit of added chopped mint.

Killer Melted Provolone Sandwiches with Crockpot Garlic Italian Beef

After 10 years as a stay at home mom I went back to the classroom to teach 6th grade math. Along the way I learned how awkward middle school can be and how fast teachers can actually eat lunch.  Every day the middle school staff eats in a quick 20 minutes with laughter about our day, the funny things kids say and mostly hopes for a good week (which means, is it Friday yet?)  We usually eat leftovers....that is where my favorite recipes come from....the other teachers!  My science teacher friend brought the most delicious sandwich to work the other day and I knew it would be perfect for tailgating and a quick dinner!  Here goes....slice, cube, chunk, open a beer and see you in 10 hours.  

This recipe will literally make your mouth water.  The vinegar from the pepperoncinis will make you wonder why you don't eat them more often and the combination of tender meat and melted cheese is perfect to kick off football season.   This is a crazy easy, quick to assemble, most stuff on hand already, you can't just eat one sandwich, kind of recipe.   Game on! 

You can watch me cook the recipe below 

Follow along below or click here to print

Once the recipe pops up, just use your file menu to print

Killer Crock Pot Italian Beef Sandwiches 

with Melted Provolone 

Ingredients:

1 onion, sliced

1 beef roast , cubed into chunks

10-15 cloves garlic, leave whole

1 jar Pepperoncini

1 can/bottle dark beer

3 beef bouillon cubes

1 T dried oregano

1 T fennel seeds

1 T herbs de Provence

Rolls or rye bread 

Deli sliced thin Provolone 

(1-2 slices per sandwich)

Place onion and garlic in bottom in crock pot

Add beef to onion

Pour in jar of pepperoncini with half the juice, 

beer, bouillon cubes and spices  

Cook on low 8-10 hour  

To serve:  Slice open your roll, top with a generous portion of beef, onions and a few pepperoncinis.  

Top with 2 slices of provolone and broil open faced until cheese melts.  Top with remaining bun and enjoy.

The Best Pasta Salad you have ever tasted

Fresh ingredients, quick vinaigrette and equally pretty and tasty!  

This pasta salad tastes better on day 2 and because there is no mayo it is perfect for a tailgate, picnic or a school lunch box!  It uses fresh ingredients available all year long and comes together in the time it takes your pasta water to boil.  Fill up your big pot with water, grab your favorite knife and let's get cooking!  Like most of my recipes, everything is flexible; orzo can be substituted for penne, red onions can be omitted and if you prefer gorgonzola or goat cheese, go for it!

If you are used to reading my blog, you know you

can follow along with the recipe, or

Click here for a printable version

Pan Fried Chicken Eggrolls

These eggrolls are a family favorite….great for dinner with plenty of leftovers the next day for lunch.  However, if I'm being honest, I tend to eat them cold for breakfast b/c I am always running late.  They are easy to make and kind of fun if you have your kids help you roll them up.  The mix can also be served over rice or just as is if you are avoiding carbs and fried wontons are on the “banned list.”  You will find the wonton wrappers, broccoli slaw mix, shredded carrots, mushrooms and ginger in the produce section at the grocery store. 

This recipe is very forgiving as well….you DO NOT need to measure and if you are don’t have an ingredient, don’t worry.  The mushrooms, ginger and sesame seeds are all optional.
                                         You can add garlic, chopped onions or scallions as well.

I promise you will love these and you will make them at least 2 times a month.  Leave a comment after you raid the fridge in the morning and decide to try these bad boys cold, eating the entire one in a few bites while your coffee is still brewing!

My kids have even help make these....check out Kitchen Kidz

If you are used to reading my blog, you know you
can follow along with the pictures, or

Click here for a printable version

Ingredients:                                                            

Canola or other light cooking oil
1T sesame oil

1 pound ground chicken

½ Tablespoon ginger from a tube
or 1 inch minced fresh ginger

Half a bottle of hoisen sauce

¼ cup soy sauce (give or take)

1 Bag of broccoli slaw

½ bag shredded carrots

1 pound baby portabellas, cleaned and chopped

1 Tablespoon black and/or white sesame seeds

Black pepper

1 package wonton wrappers

Mixture:

Saute 1-2 T canola oil, 1T sesame oil, ginger and a few cracks of fresh pepper for around 1 minute.

Add chicken and continue to brown and break up chicken.

Add soy sauce to chicken while cooking.

When chicken is cooked ¾ the way through add broccoli slaw and carrots, after 4 minutes, add mushrooms.  Continue to toss, mix and cook veggies down.

When chicken is cooked (no longer pink) and veggies are soft add ½ to ¾ bottle of Hoisen and sesame seeds. Toss to coat completely, remove from heat and allow mixture to cool.

Eggrolls:

Gather a small bowl of water for dipping your finger in to seal your eggrolls.

Line up 4-6 wrappers at a time and place a small spoon of mixture towards one corner of the wrapper, do this on a diagonal.

Fold corner over mixture, fold sides in and roll eggroll sealing in the mixture.

Dip your finger in water and lightly wet last corner of wrapper.  This will seal your eggroll up so you can cook it.

Heat about ½ inch canola oil in a huge sauté pan until hot

Add eggrolls to oil and begin to cook (my eggrolls are not submerged in oil at all)

Cook on each of the four sides of eggroll until wonton wrapper is crispy.

Drain on paper towels and serve hot, warm or grab in the morning as you are running out the door and enjoy cold!

Red, White and Blue Fruit Pizza

My favorite holiday is Independence Day, I simply love the 4th of July!
I love there are no gifts to purchase.  I love the attire for the day is bathing suits, shorts, tank tops and flip flops.  I love you can show up to a party with only a watermelon and look like a rock star.   I love this holiday because it is stress free.  Everyone is happy, kids can run wild, the food is simple, the drinks are cold and best of all the weather is perfect for "skinny and tan."

Cheers to summer, the 4th of July 

 and making the perfect

Red, White and Blue dessert!

This fruit pizza has a "not too sweet" 

cookie-like crust, 

cream cheese icing 

and lots of fresh fruit. 

If you are used to reading my blog, you know you

can follow along with the pictures, or
Click here for a printable version

First make the crust:
1 cup softened butter
1/2 cup light brown sugar
2 cups flour
1/2 cup oats
1/2 cup finely chopped walnuts (pecans work too)

Preheat oven to 375 degrees
In a stand mixer, food processor or by hand,
beat butter and sugar until combined
Add flour, oats and nuts
Mixture will be crumbly at first but will press nicely in a cookie sheet.
Press (with your hands) into a greased (cooking spray is fine) 11 x 17 cookie sheet

Bake at 375 degrees for 15-20 minutes however start checking around
13 minutes...you want edges brown but don't want crust to burn

In stand mixer, or with hand beaters cream together 16oz softened cream cheese,
2/3 cup sugar and 1 teaspoon vanilla

Spread cream cheese mixture over cooled crust and top with fruit.
Think Blueberries, blackberries, strawberries, raspberries for Red, White and Blue

For any other holidays or occasions get creative with kiwi, peaches and mango.