Friday, May 31, 2019

Quick and Easy Dog Treats

I ran across this recipe recently and made it for my Labs, Morgan and Bailey.  They loved it. . . but I must be honest!  There aren't many things my two won't eat!

2 cups oats
2/3 cup canned pumpkin
1/2 cup peanut butter

Preheat oven to 300 degrees.  Grease a baking sheet.

Process the oats in a food processor until a powder mixture.

Combine all three ingredients and mix well.  Form into balls or small patties and bake for 20 to 30 minutes until hard.

Cool before serving.

Sunday, May 26, 2019

Potato Salad

My daughter-in-law always said I made the best potato salad and asked for the recipe.  Well, there was no recipe!  I could tell her what was in the potato salad but I never measured the ingredients!  Often, at a family gathering, I would mix it together and then have one of my boys taste it.  "Just right", "You need more salt", "More pickles". . . were common responses!

As much as I think my "recipe" is the best, this one is even better!  It comes from one of my many Southern Living cookbooks.

4 lb. Yukon gold potatoes
3 hard cooked eggs, peeled and grated
1 cup mayonnaise
1/2 cup diced celery
1/2 cup sour cream
1/3 cup finely chopped sweet onion
1/4 cup sweet pickle relish
1 tablespoon spicy brown mustard
1 teaspoon salt
3/4 teaspoon freshly ground pepper

Cook potatoes in boiling water to cover, about 40 minutes, or till tender.  Drain and cool for 15 minutes.  Peel potatoes and cut into one inch cubes.

Combine potatoes and eggs

Stir together mayonnaise and next 7 ingredients.  Gently stir into potato mixture.  Serve immediately or chill 12 hours.

And for a really special presentation, sprinkle crumbled bacon over the salad just before serving.

Friday, May 24, 2019

Corn and Black Bean Salad

Here is a salad that I like and make often, especially in the summer.  It is full of flavor and nutrition.

2 15 oz. cans corn
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup freshly chopped cilantro
salt and pepper to taste
2 15 oz. cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato chopped
1/2 cup finely chopped red onion

Note:  I use cherry tomatoes, cut in half and prefer using dried black beans, rather than canned

Whisk lime juice, oil, cilantro, salt and pepper and set aside.

Combine all other ingredients and then mix well with the lime juice mixture.  Refrigerate till ready to serve.