Recipes
Ellie Elephant’s Peanut Butter Bread
Ellie Elephant’s Peanut Butter Bread2 cups all purpose flour (I used half white whole wheat)1 tablespoon baking powder½ teaspoon salt¼ cup salted butter, room temperature½ cup sugar¼ cup packed brown sugar1 cup creamy peanut butter1 egg1 teaspoon vanilla extract1 cup milkDirections:
1. Preheat oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan and set it aside.
2. In a small bowl whisk flour, baking powder, and salt together.
3. In a separate large mixing bowl beat butter and sugars until combined. Mix in peanut butter. Mix in egg and vanilla, scraping down sides of bowl. Add flour mixture and beat on low until combined, the batter will be very thick and crumbly. Pour in milk and beat on low until batter is smooth.
4. Add batter to loaf pan and evenly spread it out. Bake for 50 minutes or until the center springs back when pressed with a fingertip. Cool in pan on wire rack 15 minutes, remove from pan and cool completely.
Dillon Dog’s Puppy Chow
Dillon Dog’s Puppy Chow5 cups Chex cereal (I prefer the Rice Chex)
Directions:
10 oz (5 squares) vanilla flavored Almond Bark
1 1/2 cups yellow cake mix
1/2 cup powdered sugar
vegetable shortening, optional1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.2. Pour the cereal, cake mix, and powdered sugar into a paper bag or container with a lid.3. Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container.4. Shake bag or container until the cereal is evenly coated.
Toby Turtle’s Lasagna
Toby Turtle’s LasagnaIngredients:
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)Directions:
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Peanut Butter & Celery Snacks
Peanut Butter & Celery SnacksIngredients:1 stalk celery
1 1/3 cups (12 ounces) of chunky or creamy peanut butter
1/2 cup of coarsely grated carrots
2 tablespoons of raisinsDirections:
Trim the tops from celery ( use in soups, stews, etc.): separate into ribs, rinse.
Cut each rib into 3 inch lengths.
In a medium bowl, combine the peanut butter, carrots and raisins. Use mixture to spread on celery. Makes 24 small servings