Dogs, Recipe

Easy Dog Treats

Easy Dog Treats.  I make this recipe a couple of times a year, at least.  They are very simple to make and you will likely already have the ingredients in your kitchen.  A lot of times I roll then into balls about one half an inch in size.  You can make yours larger or use small cookie cutters.



Dog Treats

  • 1/4 C peanut butter
  • 3/4 C flour
  • 1 egg
  • 1 Tbsp. Honey
  • 1/4 C vegetable shortening or oil
  • 1 tsp. Baking soda
  • 1/4 tsp. Salt
  • 1/4 C rolled oats
  • 1/4 tsp. Vanilla

Preheat oven 350
Microwave honey and peanut butter 20-25 seconds
Add remaining ingredients, Mix.  Make biscuits to size to suit dog.  I roll mine into balls about one half an inch in size.

Bake 8-10min


Garden Fresh, Meatless Monday, Recipe

Garden Roasted Vegetables with Squash

Garden Roasted Vegetables with Squash, potatoes, onions, garlic, cherry tomatoes, eggplant, bell pepper, okra, basil and dill fresh from my garden!  My garden is producing really well right now, but I do see a slow down on my squash and cucumbers. Luckily my tomatoes are finally turning red, and I have a few okra. I decided I wanted to do something easy with EVERYTHING from my garden. Roasted vegetables are simple, and so tasty! There are several ways to season them. I went simple with garlic salt, pepper, fresh dill and fresh basil (both from the garden). I ended up making two pans of vegetables, and honestly I would just go with what you have on hand. You can use what I did, add on to it, or do less. Roasting vegetables brings out a nice sweet flavor that I find delicious! The only problem may be firing up your oven during summer. For me, it was well worth it!

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I used the vegetables I had, and also what I had room for.  I used all of my okra and potatoes I had available.  The okra is just now started to produce, and my potatoes are finishing.

Ingredients (all vegetables and herbs from my garden)

  • Potatoes
  • Zucchini
  • Yellow squash
  • Onion
  • Several cloves of garlic
  • Cherry Tomatoes
  • Eggplant
  • Okra
  • Bell Pepper
  • Minced dill and  basil
  • Garlic Salt
  • Pepper
  • Olive Oil 1 Tbl spoon

Preheat oven 375 F (my oven runs warm, so you may be fine cooking at 400 F). Cut all vegetables in bite sized pieces, not counting the garlic or okra.  Peel the garlic, and trim the okra on the top end.  Mince the fresh herbs.  Place all vegetables in a bowl and pour the olive oil in, mix to cover all vegetables.  Add in herbs and seasoning and mix again to cover vegetables.  Place vegetables on a cookie sheet covered with Parchment paper.  Bake in oven for 30 minutes, rotate vegetables half way through cooking.

This could be a side dish, or even a main dish.  We had ours with roast beef, fresh tomatoes & cucumbers.  Delicious!  Fresh garden vegetables are the best!  What vegetables do you have on hand to roast?  Do you have your own garden, or shop the farmers market?



Favorite Products, Recipe

Taco Bowl

I was given a free coupon to try the new Daisy Sour Cream Squeeze Bottle, for my honest opinions.  Daisy Sour cream has always been a staple in our house, and now that they have the easy squeeze bottle, we love it even more!  We use Daisy Sour Cream on so many things, like baked potatoes, stews, chili, tacos, the list could go on.  I also use it in lots of recipes like zucchini bread, creamy cucumbers, chicken enchiladas, and ranch dip.

A few things about the new Daisy Sour Cream Squeeze Bottle:

A Whole New Way to Add a Dollop of Daisy

Daisy® Squeeze Sour Cream gives you a whole new way to enjoy the rich, creamy topping you know and love. It’s specially designed to:

  • Dispense sour cream precisely where you want it
  • Keep air and impurities out, helping the good stuff stay fresh longer
  • Make it easy for sour cream lovers of all ages to use
  • Pack easily for any event, from cookouts and parties to picnics and the beach
  • Make it simple to add a dollop of Daisy® to your favorite recipes

Here is a quick recipe that we topped with a dollop of daisy just the other day.

Taco Bowl


  • Taco meat (ground hamburger seasoned with taco seasoning)
  • Shredded Cheese
  • Cool Ranch Doritos
  • Salsa
  • Diced Tomatoes
  • Daisy Sour Cream Squeeze Bottle

Crush the Doritos in a bowl, then top with remaining ingredients.  Easy Peasy!



Meatless Monday, Recipe, Uncategorized

Taco Lentil Stew

It’s meatless Monday again. I had a can of  fires roasted diced tomatoes I wanted to use. I searched several recipes, and came up with this very simple one.  It came out great.  A nice thick, spicy meatless stew!


1 c dry lentils

1 can fire roasted diced tomatoes

1 can rotel

2 c vegetable broth

1 Tblsp taco seasoning

1/2 tsp celery salt

Pinch of Chipotle powder

Cilantro as desired

  1. Star by cooking your lentils according to package instructions in a large pot.
  2. After your lentils are cooked, add the remaining ingredients (except Cilantro) to your pot. Bring all to a boil over medium heat.
  3. Turn the heat down to medium-low and simmer for about 15 minutes.  This will help your stew thicken.  Serve with Cilantro.


Kid Approved, Meatless Monday, Recipe

Meatless Monday Potato Soup

It is another meatless Monday, and I have to choose what to eat today, while avoiding meat.  It’s not so easy when you are surrounded by meat eaters!  For breakfast I had a banana and a hand full of grapes.  For lunch I had a Mexican pasta salad that I threw together last night, and that was inspired by The Pioneer Woman.  I also had avocado hummus with baby carrots and Fritos.  Yes, I know the Fritos are not healthy, but they are meatless.  They were both delicious.  I had a chocolate chip cookie for a snack, yeah not healthy.  I did have some Kind Bars, but the cookie sounded better.  LOL!

The Avocado Hummus was so fresh and yummy!  It has just a few ingredients, which I really love.   This is the recipe I used for my Avocado Hummus.  I omitted the red pepper flakes, but I’m sure it’s great with it.

For dinner I made potato soup. A lot of recipes use chicken broth, but I only use milk.  You can change this recipe up, by using half milk and half chicken broth(or vegetable broth). It’s a really easy recipe, with few ingredients.  My favorite!  My entire family love this soup, so it’s perfect for meatless Monday because everyone will eat it.  Some Mondays I make them something, then myself something else without meat.


Potato Soup


  • 7-8 medium russet potatoes, peeled and diced in small chunks (about 1/2 inch)
  • 1 small onion diced
  • 1/4 C butter
  • 1/4 C flour
  • 3 C milk
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • shredded cheese and green peppers for garnish


Fill a large pot with water and bring to a boil.  Add potatoes and boil for 10 minutes.  Drain potatoes and set aside.  In the same pot over medium heat, melt the butter then saute the onions until translucent.  Add the flour stirring until incorporated with the butter and onions.  Add 1 cup of milk, you will have a nice thick rue.  Slowly add the rest of the milk, turn the heat to medium high stirring constantly.  Once it comes to a boil turn the heat down to low and simmer until liquid thickens, then add your potatoes.  I usually simmer for about 10 minutes. Add garnish if desired.  We usually eat this with saltine crackers.


Meatless Monday, Recipe

Loaded Vegetarian Mexican Rice


This is another Meatless Monday recipe, that I really enjoyed!  It has lots of flavor and spice.  It is very adjustable to make spicier or less spicy.  I also made a meat version for my husband, adding ground hamburger meat, and taking away the bell peppers.  I have not got him on the Meatless Monday trend, and I’m pretty sure I never will.  He loves meat way too much, and is not a big fan of vegetables.  Of course this has not stopped me from trying to eat a lot healthier, though I certainly still have my not so healthy days.

I have a rice cooker that I love.  I cooked my rice in it the day before, and I almost always cook my rice in vegetable broth or vegetable stock (you can also use chicken stock).  It gives it a little extra flavor.

Loaded Vegetarian Mexican Rice


  • 2 Cups cooked rice
  • 1 TBS Olive Oil
  • 1 Can Black Beans (15 oz) drained and rinsed
  • 1/2 Onion, diced
  • 1/2 Green Pepper, chopped
  • 1/2 Red Pepper, chopped
  • 1 tsp Chipotle powder (can substitute chili powder, or do 1/2 of each, for less heat)
  • 1/2 tsp Cumin
  • 1/2 tsp Black pepper
  • 1 Can Red Enchilada Sauce
  • 1 Can Diced Tomatoes with green chilies
  • 1 Cup Mexican blend cheese
  • 1/4 Cup Cilantro, or desired amount according to taste (optional)
  • 3 Green onions, chopped (optional)


  1. In large skillet with olive oil cook onion and bell peppers for about 2 minutes over medium heat.
  2. Add all other ingredients, except 1/2 cup of cheese, cilantro and green onions.  Stir well to combine and simmer for 10 minutes on low heat.
  3. Top with remaining cheese, green onions and cilantro.

Chocolate Fudge Cake

This is my favorite chocolate cake recipe!  The best thing, it’s easy and I almost always have the ingredients on hand.  I’ve even had people tell me this was the best cake they have ever had. My husband would love if I made this cake at least once a week.  He likes it in a bowl with milk.  I usually bake it in a 9×13 pan, but this time I used a 10×15. I think the larger pan makes it more like a sheet cake.  So, if you want a thicker cake, use the 9×13.  I think I actually prefer it thicker.   You can bake it in either, and it will still taste great. 

Chocolate Fudge Cake


For the cake:

  • 2 C. sugar
  • 2 C. flour
  • 1 C. butter, salted
  • 1 C. water
  • 3 Tblsp. Unsweetened cocoa powder
  • ½ C. milk
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 2 eggs beaten

 For the Frosting:

  • ½ C. butter
  • 3 Tblsp. Unsweetened Cocoa powder
  • 1/3 C milk
  • 1 tsp. vanilla
  • 1 lb. powder sugar (or 3 ¾ C.) 


Preheat oven to 350.

Spray a 9×13 pan with cooking spray.

In a large bowl mix the flour and sugar.

In a medium saucepan on medium heat bring the butter, water, and cocoa powder for the cake to a boil, stirring with a whisk.  Pour this mixture in the bowl with the flour and sugar and mix with a hand mixer (you can also use a stand mixer, I prefer a hand mixer with this recipe).  You just need to mix until blended together.

In a bowl or measuring cup mix your cake milk, vanilla, baking soda and eggs with a fork until blended.  Pour this into the large bowl.  You can stir by hand, or mix with your mixer until all is blended together.

Bake for 20-25 minutes, depending on your oven.

The frosting needs to go on the cake when it is still hot.  I usually wait until I have about 5 minutes left for the cake to cook before I start the frosting.  You want both the cake and frosting to be warm. 

In the same saucepan you used for the cake, heat the butter, milk and cocoa powder over medium heat.  Stir constantly until it comes to a boil.  Remove from heat and add the vanilla.  Slowly add the powdered sugar (I usually do it a cup at a time), and mix with your hand mixer until all is blended smoothly.  It will be thick and creamy.  By now your cake should be ready.  Remove cake from the oven, then add your frosting.  It should be easy to spread evenly across your cake.  Let cake cool.  It’s okay to eat it while it is still warm, it will taste delicious!

Garden Fresh, Meatless Monday, Recipe

Meatless Monday with Pizza


Since last December I started working on changing my eating habits.  I started by looking into the Plant Based Diet.  I know I could not be a vegetarian, I really do like meat, but I wanted to cut my meat down a lot.  So, I needed to incorporate more vegetarian type meals into my diet.  This is not easy when you live in Oklahoma, and even harder in very rural Oklahoma.  I don’t have a Whole Foods store nearby, and can only find so much at the local grocery store.  Luckily, Woodward is only 30 minutes away and I can stock up on a few vegetables when I go there.  It’s still not the same as being able to just run over to Whole Foods (3 hours away), or a similar store anytime I want.  Anyway, I recently decided to start Meatless Monday.  This is my second Monday to do meatless Monday, and it really isn’t so bad.  Last Monday I had a banana and orange for breakfast, I had chickpea salad on whole wheat bread, pickles, cherry tomatoes, and a few potato chips (not super healthy, but at leas not meat) for lunch.  For dinner I made vegetarian enchiladas.  I’ve linked the recipes that I found on Pinterest.

Today for breakfast I had a banana, a couple of healthy cookies, and a few cashews.  For lunch I made some Cashew Noodles last night and brought an Asian Salad (pre-packaged from Walmart).  For a snack I had a small orange.  For dinner I made pizza.  I made half pepperoni and mushroom, the other half red peppers,  onion and mushrooms.  My husband would not eat pizza with vegetables only.  My crust is homemade, here is the recipe I used, it will make 3 large thin crusts or 3 personal pan pizzas (Pizza Hut style) .  I usually use one crust the day I make up the dough, then freeze the other two.  I wrap each one in plastic wrap, and put them in a large freezer bag.  When I know I am going to make another pizza, or use the dough for other recipes, I just pop it in the fridge that morning to thaw.  this makes for a pretty quick diner.  I usually pull it out of the fridge and roll it out thin, to the size I want.  Then shape it on a regular pizza pan with about a tablespoon of olive oil spread across the pan.  Next I place it in a warm spot like on top of my preheating oven (400-450), cover it with a towel and let it rise just a bit.  This takes 30 minutes to an hour.  I put my pizza stone in the oven to get warm.  When I’m ready to place my ingredients on the pizza crust, I just pull my pizza stone out of the oven and carefully place the dough on it.  It will sizzle for a minute or so.  After I put the ingredients on, I put it in the oven and cook for about 10 minutes.  The crust is nice and crisp, and so delicious!

What are your Meatless Monday recipes?  Are you a Vegetarian, or just working for a healthier lifestyle?

Kid Approved, Recipe

Mini Pizza Pockets

IMG_0998I love to cook, especially bake.  Another thing I love is simple recipes, with few ingredients. These baked Mini Pizza pockets are so easy, your kids could help you make them. I really like this recipe because it is light enough for a snack or appetizer, but also perfect for a meal for the family.  Versatile, yummy and easy!  I’m all for that.


  • 1 jar of pizza sauce
  • pepperoni slices cut into small pieces
  • 1 cup shredded Mozzarella cheese
  • 12 egg roll wrappers cut in half
  • small cup of water (to seal the egg roll wrappers)
  • Parmesan cheese to sprinkle over the tops of pizza pockets

Preheat oven to 425 F.  Place parchment paper on 2 baking sheets and spray with baking spray.  Mix about half a jar of pizza sauce (more if you like your pizza saucy), 1 cup of cheese and about 3 ounces of the pepperoni in a bowl (you can also do this in layers on the wrappers).  I placed 1 tablespoon of my pizza mixture on one side of my wrapper, then folded the wrapper over and sealed the edges with the water.  You want to press the edges together, the water creates a seal and holds your pockets together.  Place pockets on baking sheet, spray pockets with baking spray, and sprinkle with Parmesan cheese.  Bake in oven for 10-15 minutes.

My family loved this recipe!  I did a few with cheese and sauce only, because I ran out of pepperoni.  You could easily change this recipe up using mushrooms, hamburger, sausage, chicken, or anything you can come up with.



Kid Approved, Recipe

Pepperoni Stromboli

Pepperoni Stromboli, only 4 ingredients
This is a very easy recipe, that requires only 4 ingredients!  My whole family loves it.  I adapted this recipe from one I found on a blog several years ago, but I can no longer find that blog.  I  made my recipe simpler, it’s a great meal for a busy day.

The Recipe

Preheat oven 350F
1 Crusty French Loaf by Pilsbury (in the biscuit section)
Pepperoni  6ozs.  (I use about half)
2 C Shredded Mozzarella Cheese
1 Jar Pizza Sauce
Lay your loaf on a cookie sheet coated with cooking spray.  Unroll the loaf, you will see a seam, this is where you will start unrolling it flat.
Lay on your pepperonis first, then the cheese.  Leave about 1/2-1 inch on all 4 sides.

Now, roll it together, like a cinnamon roll.  Pinch both ends together and pinch the seam, so nothing runs out.  Place the seam on the bottom.

Bake for about 20 minutes, let cool at least 5 minutes before slicing.

Slice in 1-2 inch pieces.  Serve with pizza sauce for dipping.  Enjoy!!

You can add to this, mushrooms, olives, onions, green peppers. You could also brush melted butter with some garlic and Italian seasoning over the top, then sprinkle with Parmesan cheese.  Or even change the ingredients.  Ham & cheddar cheese with ranch dressing would be great too.