Our Lab/Shep cross celebrated his second birthday! Last year I made him a cake for his first birthday and was left storing a huge portion of uneaten cake in the fridge/freezer. This year I got clever and made “pupcakes”; infinitely easier to store!
I used Brown Eyed Bakers recipe with a few minor alterations and the addition of a Doggy Icing to top the Pupcakes with. I also made Bear some Biscuits, a few of which I crumbled on top.
Birthday Pupcakes!
3/4 cup Whole Wheat Flour
3/4 cup Flour
1/4 cup Rolled Oats
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 cup Applesauce
1/2 cup Water
1/4 cup Vegetable Oil (I used Bacon Fat)
2 Tablespoons Honey
2 Eggs
1 Apple, peeled, cored and shredded
1 cup shredded Cheese
Preheat oven to 400F.
Line 12 muffin cups with paper liners.
In mixing bowl combine flours, oats, baking powder and baking soda.
In separate bowl combine applesauce, water, fat, honey, eggs, shredded apple and cheese.
Pour all at once into dry ingredients and stir just until moistened.
Scoop batter into prepared muffin tin and bake for 20 minutes, rotating halfway through the baking time.
Remove from oven and let cool in tin on wire rack for 10 minutes before turning out to cool completely.
When cool, Frost with Doggy Delight Icing
4 ounces Strawberry Cream Cheese, or plain
2 ounces Peanut Butter
2 Tablespoons Vegetable Oil
In mixing bowl combine all ingredients and beat until smooth.
When the day gets away from you, you forgot to take something out of the freezer to defrost and the last thing in the world you want to do is cook but you have to feed your family then this has got to be the most simple meal to throw together!
I had some thin boneless Chicken Breasts in the freezer to work with, half a bottle of Chicken and Rib BBQ sauce in the fridge and I always have some kind of Potatoes and fresh vegetables on hand. Here is what I did:
Preheated oven. Got the Chicken into a baking dish, threw some baby potatoes into another and got them into the oven. Then I prepped the broccoli and went to put my feet up for a half hour before coming back to the kitchen to get the plates ready by layering lettuce leaves, sliced red cabbage, celery and tomato on one.
Now I am a Vegetarian so I skipped putting Chicken on my plate; instead I added chopped pecans, a bit of shredded Cheddar and some dried Cranberries to my salad. Not the most wholesome meal for a Vegetarian but, man, I was beat and so not into cooking two separate meals!
Super Quick BBQ Chicken Breasts
1- 1lb pkg Thin Boneless Skinless Chicken Breasts
1 cup Chicken and Ribs BBQ Sauce
3/4 lb each Baby Red Potatoes and Baby White Potatoes
3 Tablespoons Olive Oil
1 1/2 teaspoons Italian Seasoning spice mix
Salt and Pepper, to taste
1 head Garlic
Preheat oven to 375F.
Spray one 9×13 inch casserole pan, 1-8″square casserole dish
Separate and lay chicken breasts, slightly overlapping if you need to, in prepared 9×13″ casserole.
Pour BBQ sauce over top, spreading with a pastry brush if needed.
Cover with Aluminum Foil.
Place baby potatoes in prepared 8″ casserole.
Whack the head of garlic and separate each clove; add to potatoes.
Drizzle both with olive oil, sprinkle with seasoning mix and toss to coat.
Put both pans in the oven and cook for 35 minutes at 375F.
Remove foil from Chicken casserole dish.
Increase oven temperature to 425F and continue cooking for another 15 minutes.
When you remove the foil and increase oven temperature that is when you would turn the broccoli on to cook and get your salad together.
You know how you get that craving for something sweet but you don’t want to undo all your good work by loading up on empty carbs and way too much sugar ie: Cookie Monster Time! I decided to give Low Carb Sweets another look. And I will continue to do so for the rest of January 2013 just to see what I come up with and determine whether or not LC will fill the void.
I entered Low Carb High Protein cookie recipes into google and had a browse through the first few hits. I liked the look of Healthy No Bake Protein Cookies because I almost always have protein powder on hand these days, love peanut butter and always have dried cranberries, dates, raisins and a variety of nuts on hand.
Low Carb High Protein Fruit and Nut Bites
How I made them:
6 ounces Peanut Butter
2 ounces Tahini Paste
1/3 cup Splenda Brown Sugar
1 1/2 Scoops Vega One Protein Powder
1/4 cup chopped Dates
1/4 cup dried Cranberries
1/4 cup Raisins
1/2 cup Sliced Blanched Almonds
Fine Coconut – about 1 cup
Melt the peanut butter and tahini paste over low heat until melted, stirring constantly to discourage scorching and eliminating all lumps.
Remove from heat and stir in protein powder and Splenda brown sugar.
Stir in dates, cranberries, raisins and sliced almonds until well incorporated.
Use a #2 Pampered Chef scoop to scoop portion dough into even sized balls, roll between your hands to attain even form then drop into coconut and roll around to coat.
Yield: About 24 cookies
What I would do different next time:
I just happen to have Splenda Brown Sugar on hand…I almost threw it away but considering how much I paid for it, I thought I better use it up. When the Splenda BS is gone I will use Honey, but not the cup stated in the original recipe; I will probably use 1/3 of a cup.
I will make them with all Peanut Butter; I have Tahini Paste in the pantry for when I make hummus but I don’t make it that often and hummus doesn’t call for much of it! A shame to have the Tahini Paste going stale in the pantry so this was a good opportunity to unload a bit of it.
I will add a splash of vanilla.
I will grind the almonds rather than using sliced…sliced almonds made the rolling process too difficult.
My dear husband says the only thing I should do different next time is to dip them in Chocolate!
Oh my goodness! I clipped this recipe out of the Vancouver Sun a gazillion years ago and made it quite often when the kids were growing up, though minus the Mushroom Sauce. ( I have two kids who have a strong dislike for mushrooms…one, because the underside looks like gills! ) No worries there though because you can easily sub in another flavour of condensed soup: Cream of Celery, Broccoli Cheddar, Cream of Asparagus, Cream of Broccoli.
Don’t eat meat? No worries there either; sub in Yves Just Like Ground Round.
Don’t do Dairy? Sub in Soy Cheese, Salsa for the Cream of Mushroom Soup, add a few Tablespoons of Sliced Black Olives, a Tablespoon of Adobo Seasoning omit the Chopped Celery and sub in some Corn Niblets and you have yourself a Mexican Style Fiesta Ring! Too easy!
Now the original recipe called for the biscuit ring to be made from Bisquick mix….I think I bought that stuff once! I just use my resourceful Baking Powder Biscuit Recipe! Especially easy if you have a Kitchenaide Mixer! Throw everything into the mixer (by everything I mean all the powdery stuff) Mix on low to incorporate; add cubed, cold shortening or butter and turn on low again for about 2 minutes until mixture resembles coarse crumbs, then add milk (soy milk) and stir on low speed JUST until combined. Turn out onto floured surface and knead gently about 10 times and roll out dough. Easy peasy.
Oh, and you will see in the photo that I cheat and add Frozen French Fries right on the same baking sheet as the Cheeseburger Ring…just make a salad while this is baking and call dinner preparation Done!
Cheeseburger Ring – A nice twist for using Ground Beef
Biscuit Dough using Baking Powder Biscuit Recipe or:
3 cups Bisquick Mix
1 cup Shredded Cheddar Cheese (Soy Cheddar)
3/4 cup Milk (Plain Almond or Soy Milk) Filling:
1/2 pound Ground Beef (1 package Yves Just Like Ground Round)
1/4 cup finely chopped Celery
1/4 cup diced Onion
2 Tablespoons each finely chopped Green and Red Pepper
1/4 teaspoon Salt
Pepper, to taste
3/4 cup shredded Cheddar Cheese (Soy Cheddar)
1/4 cup Cream of Mushroom Soup Mushroom Sauce:
Remaining Mushroom Soup
1/2 cup Milk (Plain Soy or Almond Milk)
1/4 teaspoon Worcestershire Sauce (Omit if Vegan)
Salt and Pepper, to taste
Biscuit Dough:
Mix Bisquick and cheese together.
Gradually blend in milk, stirring with a fork to make a soft, slightly sticky dough.
Turn out onto a floured surface and knead gently 8 to 10 times.
Roll into a 14″x10″ rectangle.
Filling:
In a large skillet, with a bit of olive oil, saute onions until soft.
Add chopped celery, finely chopped peppers and ground beef (Just Like Ground Round) breaking up meat with a wooden spoon.
Cook and stir frequently until evenly browned.
Stir in remaining ingredients and heat until cheese melts.
Turn oven on to preheat to 400F.
Line a baking sheet with Parchment paper or spray lightly with vegetable oil spray and dust lightly with cornmeal.
Carefully spread onto prepared dough.
Roll up like a jelly roll, starting from the longer side.
Shape into a ring.
Place on prepared baking sheet.
Slash with a sharp knife, 3/4 of the way through ring, at 1inch intervals.
Bake in 400F. oven for 15 – 18 minutes or until golden brown.
Serve hot with Mushroom Sauce.
Serves: 6
Mushroom Sauce:
Combine mushroom soup, 1/2 cup milk, salt and pepper, Worcestershire sauce in a small saucepan and heat through. Oh, I often add fresh Sliced Mushrooms to the sauce.
If Vegan, omit Mushroom Sauce altogether and serve with a Salsa and Avocado Slices.
