Doggie Cookies

These seriously smell wonderful while baking, and my little pomapoo LOVES these cookies.  3 ingredients, that’s it!

Yield: Over a couple dozen, depending on the cookie cutter you use.

Author: Naples Foodies

Doggie Cookies

My pup loves these cookies. 3 Ingredients, that’s it! Your house will smell wonderful while baking.

Ingredients

• 1 medium sweet potato
• 1/2 cup natural peanut butter (fresh ground), don’t use peanut butter with sugar and crap in it.
• 3 or so cups of almond flour

Instructions

1. Peel and cut up the sweet potato in chunks, boil until fork tender.  Mash with potato masher until thoroughly mashed.  Let cool.
2. Add the peanut butter, mix until completely combined.
3. Add the almond flour, one up at a time.  Combine completely after each addition.   You will need to eyeball this step to determine how much flour you end up using.  Should be a  dough that when you pick up it does not stick to your hands or the mat you will roll out on.
4. Roll dough out to your desired thickness, and use a small cookie cutter to cut into shapes.  I used a heart, circle, and square.
5. Place on a cookie sheet topped with parchment paper.  Place each cookie on the baking sheet, and bake @ 350 for about 13 - 15 minutes, depending on thickness of cookie.  You will need to eyeball this step as well.
6. Your pup will love this!

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Doggie Cake Recipe

 My pup loved this cake!  Don’t forget your doggies on their birthday.

Yield: Enough for several servings

Author: Naples Foodies

Doggie Cake Recipe

My doggie loved it!

Ingredients

• 1/3 cup vegetable oil
• 1/2 cup natural peanut butter
• 1/2 cup pumpkin puree
• 1/4 cup local honey
• 1/4 cup organic apple sauce
• 1 cup flour
• 1 egg
• For Puppy-Safe Icing:
• 1/4 cup natural peanut butter
• 1/4 cup plain Greek yogurt
• 2 tablespoons cream cheese, room temperature
• sprinkles (optional)

Instructions

1. Preheat the oven to 350 F/175 C. In a large bowl, mix together the vegetable oil, peanut butter, pumpkin puree, apple sauce and honey. Add in the flour and egg, then whisk until smooth.
2. Grease three 5 inch ramekins and split the cake batter evenly between them. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3. While the cakes cool, whisk together the remaining peanut butter, Greek yogurt and cream cheese. The icing may be lumpy (but if your dog doesn't mind, that's okay!).
4. Spread the icing between the layers of cake, including the top. Add sprinkles, as desired, to the cake. Light a candle and sing happy birthday to your pup, then cut into bite sized pieces - this cake has 6-8 individual servings for a 30 lb dog. Enjoy!

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Eat the Rainbow!!

Eat the rainbow!  Visit your local farmers market and load up on fruits and veges!

Best Peanut Butter Cookies

Best Peanut Butter Cookies

Yield: About 4 Dozen

Author: Naples Foodies

The best peanut butter cookies, but make sure you use the best quality peanut butter to achieve best results.

Ingredients

First Set

• 1 1/2 Cups Sugar
• 1 1/2 Cups Brown Sugar
• 1 1/2 Cups Butter
• 1 1/2 Cups Peanut Butter
• 3 eggs
• 1 tsp vanilla

Second Set

• 2 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 4 1/4 cups flour

Instructions

1. In a stand mixer, mix first set of ingredients on low with paddle.  Should be completely incorporated and a little fluffy.
2. Mix second set ingredients together with a whisk.
3. Slowly add second set  ingredients to first set of ingredients (in the mixer bowl).
4. Roll dough in balls about 2 or so inches, then flatten with fork or cookie pattern tool.  Ensure the fork or flatten tool is coated with sugar before flattening each cookie
5. Bake 350 15-18 minutes, do NOT over bake.

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Easy Chicken Noodle Casserole

You can switch this one up with anything.  You can actually make Tuna Casserole substituting the chicken for tuna!

Chicken Noodle Casserole

Yield: 4

Author: Naples Foodies

Great and quick recipe for those busy weekdays on a cool night.

Ingredients

Chicken Noodle Casserole

• 2 cups egg noodles, uncooked
• 2 cups cooked chicken diced
• 5 ounces cream of chicken soup or cream of mushroom soup
• 1/2 cup milk
• 1 cup frozen peas or frozen vegetables
• 1 tablespoon butter melted
• 2 tablespoons breadcrumbs
• 1/2 cup cheddar cheese, optional

Instructions

1. Preheat oven to 425 degrees F.
2. Cook egg noodles al dente according to package directions. Drain well.
3. Combine egg noodles, chicken, soup, milk, and vegetables in a 2-quart casserole dish. Top with cheese if using.
4. Combine topping ingredients- butter and breadcrumbs- in a small bowl and sprinkle over the casserole.
5. Bake 20 minutes or until bubbly. Broil for 1 minute to brown topping, if desired.

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