Knick-Knack Paddy Whack, Give Your Dog A Bone

(Published on iSurf News on March 31, 2011)

April is Dog Appreciation Month, so you will want to let your favorite pooch know just how much you love them. Some hotels provide “Puppy Packages” during this month, which can include a pet massage, dog toys, special walks and donations to local animal shelters in your dog's name. Now, maybe you are like me and just cannot afford such a vacation at the moment, but still want to find ways to honor your pup this month. How about buying your little princess a new collar with a little bling-bling, making her feel special. Maybe Rover would like an extra long walk through the neighborhood to provide him a little extra exercise, which would also be good for you.
You could also make your pet a special dinner to let them know you care. Check out these “Dog Gone” Recipes. I threw in a few tasty recipes for you dog lovers as well!
 

Bacon-Flavored Dog Biscuits

●2 eggs
●1 cup milk
●½ cup water
●1 teaspoon salt
●10 tablespoons of bacon fat, melted
●5 cups of whole wheat flour

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet. Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.
 

Doggie Quiche

●4 whole egg
●1 tablespoon cream
●2/3 cup milk, skim
●3 ounces meat
●2 ounces shredded lowfat cheddar cheese or other type
●1 whole pie crust (9 inch)
●1/2 teaspoon garlic powder -- optional
●1 sprig parsley chopped fine

Pre-heat oven to 375 degrees. Wisk egg, cream, milk together, then pour into pie crust. Add meat, cheese evenly Bake for 30-45 min. Till done. Let it cool. Sprinkle fresh parsley.

 

Corn Dog Casserole

●2 tablespoons butter
●2 cups thinly sliced celery
●1 1/2 cups sliced green onion
●1 1/2 pounds vegetarian hot dogs
●2 eggs, beaten
●1 1/2 cups milk
●2 teaspoons rubbed sage
●1/4 teaspoon ground black pepper
●2 (8.5 ounce) packages dry corn bread mix
●2 cups shredded Cheddar cheese, divided

Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish. In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture. In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese. Bake uncovered in preheated oven for 30 minutes, until golden brown.
 

Hawaiian Hot Dog Surprise

●2 (16 oz) packages hot dogs, cut into pieces
●2 (8 oz) cans pineapple chunks, undrained
●2 cups brown sugar
●1 cup white sugar
●2 (16 ounce) cans baked beans

Place hot dog pieces, pineapple, brown sugar, white sugar and baked beans into a slow cooker. Cook on high for 15 minutes, turn down to low, and let simmer for another 15 minutes, or until ready to serve. This dish can be kept on low all day.


NEXT WEEK—National Cheeseball Day

Remember......Life is short. Eat Dessert first!!