Hello all!
Today I’d like to share a recipe that I threw together… for my pups.


1/4 cup natural peanut butter (I used creamy, but crunchy is good too.)
1 cup Oat Flour (All purpose flour is fine.)
2 cups Rice Crispies Cereal (I wanted to use plain cheerios, but I didn’t have any. Any plain cereal would suffice.)
2 large eggs
1/2 cup of pure, unrefined coconut oil (Vegetable or olive oil is good too.)

Preheat oven to 350 degrees. Melt peanut butter (about 45-60 seconds) in microwave. Put all ingredients in large bowl and mix. Roll into balls (about 1 TBSP size) and line on a baking sheet (I used parchment paper) and bake for 12-16 minutes. They’re finished when they’re golden brown. To add a little crunch to mine, I put them under the broiler for a couple minutes.


Let them sit on the baking sheet for about 15 minutes and then move them to a cooling rack. Once cooled, store them in an airtight container. They should be good for about 2 weeks.


Now to test them…



I’d say they were pretty successful. 🙂

Have a great day!

We used to buy Charlie and Henry frozen dog treats called Frosty Paws. (Click here to check them out.) I went to see what flavor they were and I honestly couldn’t find anywhere on the box that had the flavor. The list of ingredients was kind of an enigma as well. So, I thought I’d make my own.

What you’ll need:

32 oz. Plain Yogurt
One very ripe banana (I’ll be experimenting with other flavors soon.)
2 Tbs. of raw honey
2 Tbs. of all natural peanut butter
1 small handful of dried cranberries for fun (Do NOT use raisins as they are poisonous to dogs.)


Peanut Butter




Mix them all together. (You can leave chunks of banana in it if you’d like. I left a few small chunks.)

I put about 2/3 cups in each container. (I found little mini party cups at meijer. You can put these in ice cube trays if you’d like, but I’d rather put them in small cups that I can hold in my hand while they eat. We give Charlie and Henry ice cubes to play with from time to time and they carry and drop them everywhere. It’s less mess to just use small cups, in my opinion.)

Just pop them in the freezer for several hours to freeze.

*waits ridiculously long time*

And here are the treats the next day!




We often joke that Auggie is our third dog.

I’d say they are a hit!

Charlie and Henry turn 2 today! For their birthday I thought I’d make them something special.

This is what you need:

Whole Grain Oat Flour – 2 cups
Milk – 1 cup
All Natural Peanut Butter – 1 cup
(You can throw in a few cranberries if you want. I only placed some on a few treats before baking.)

That’s it.

Preheat your oven to 375 degrees.

First the flour:

Peanut Butter:


Mix it up really well. I used my stand mixer. Once it’s mixed, plop it down on some floured parchment paper and get to rolling. Use any cookie cutter you want. Place them on a baking sheet. Bake for about 20 minutes.

I didn’t get any pictures of the cookie cutting since my hands were a bit messy.

This is how they turned out, though.

Charlie and Henry LOVED them. I couldn’t get a picture of Henry because he wouldn’t sit still – see bottom right of next picture.

Once they’ve cooled on a cooling rack for about 10 minutes, store them in an airtight container. They should be good for about 7-10 days.

I had a hankering for tuna salad all day at work Tuesday. I was thinking to myself ‘Yeah, I’m going to go home and make a huge batch of it to have for lunch the rest of the week.’ Well, that did not happen. I got home and discovered that I only had one measly can of tuna. ONE. *sobsobsob* So, what did I do, you ask? You did ask, right? I just made a tiny batch for Brian and I for dinner.

Here’s what you need:

Tuna – 1 small can, drained
Mayo – 1 ounce
Dried cranberries – About a 1/4 cup. (It depends on how sweet you want it.)
Mixed nuts – About a 1/4 cup. (You can use any kind of nut you want, really.)
Bread – 2 slices
Tomato – optional
Cheese – optional
Pepper – to taste

Mix up your tuna, mayo, cranberries, nuts, and pepper in a bowl.

Take half of the mixture and spread it even on your bread. It’s not rocket science, I know. Then add what you’d like on it and voila!

Let’s take this sandwich pictured above. I used light mayo, tuna in water, tomatoes, and no cheese. How many calories do you think this sandwich was?


Fine, I’ll tell you.

This sandwich alone was only about 295 calories.
Not too shabby. 🙂

(Makes two servings.)

I keep seeing this one recipe on pinterest for two ingredient pumpkin cookies. When I click on it, I get nothing; no recipe. It’s kind of annoying. So, I figured I’d just try it myself and see what happens.

This is what you need:

Yep, that’s it!

You just combine the two in a bowl and mix. I know, I know, it’s self explanatory. 😉

Preheat the oven to 350 degrees.

Cake Mix



Done! My arm was tired!

I used an ice cream scoop to scoop them onto the baking sheets.


These are quite large, so I baked them for 18 minutes. They’re a tad on the soft side, so I’d bake them for 18-21 minutes depending on how soft you’d like them.

These are optional – Hershey Kisses, White Chocolate, & Butterscotch Chips.

I plan on taking these in to my co-workers so I made some smaller ones. I cooked the smaller ones for 15 minutes.
These are super delicious. But very pumpkin-y!

Update: I don’t think I’d ever really make these again unless I used maybe another half a box of the cake mix. By the time I got these to the breakroom for my co-workers, they were just SO moist. The longer they sit, the wetter they get. Darn you, pinterest!

Every Fall-Winter I start making chex mix. Mainly because people request it. So, I thought I’d show you all how I make mine.

This is what I start off with:

Lea & Perrins Worcestershire sauce – about 2 tbs.
Planters lightly salted mixed nuts – about 1 cup
Land O Lakes unsalted butter – 1 stick
Garlic powder – about 3/4 tsp.
Onion powder – about 3/4 tsp.
Rice Chex – 6-8 cups (I did 6 for this batch)
Cheez-Its – about 1 cup
Cheetos (crunchy) – about 1 cup
Snyders waffle pretzels – about 1 cup

I usually put in a cup of popped popcorn, too. However, I didn’t for this batch.

Preheat your oven to 200 degrees. Put your butter, garlic powder, onion powder, and worcestershire sauce in a deep baking pan. I use a stone crock dish, but a roasting pan is fine.

Next, put the pan in the oven so that the butter melts. It can take about 15-20 minutes. (You can microwave the butter, but I prefer not to.)

While the butter is melting in the oven, I compose most of the dry ingredients…

Once the butter is melted, I add in the nuts and mix them around. I prefer it this way because I like the most seasoning on the nuts.

Then I put everything else in.

Every 15 minutes for an hour you should stir the mixture. Really mix it up each time. Once the hour is up, spread the chex mix onto several paper towels.

It’s really important to do that… See?

Once it’s done… DIG IN!


*A lot of recipes for chex mix ask for salt and regular butter. I don’t really like that. So, I forgo on the salt and then use unsalted butter. I also use lightly salted nuts. I’m very sodium conscious.

Recently I purchased a mini pie maker. I got it on clearance. (It’s the same brand as my mini cupcake maker, too.) I thought I’d test it out with some pie filling before I tried making my own filling.

This is what I started out with:

Basically you just spray the pie maker with Pam Cooking Spray and then use a cup to cut the dough.

Then you take the dough and line the bottom of the pie maker.

Then close the pie maker, open it back up, and remove the excess.

Do that with all four.

Once you add in your filling (didn’t take this picture for some reason) then take more dough and cover the tops.

Sorry that it’s a little blurry.

And we wait 8-12 minutes…

Here’s the first one out…

The first three turned out great!

The fourth one came out like this…


They tasted SO good. Yum!

Now that I know the pre-made crust works fine in the pie maker, I’ll be making homemade pie fillings!

Update: I estimate that one pie is about 100-120 calories.

This is something that I had sitting in the back of my head for a while.

What I used:
Large Box Kraft Macaroni and Cheese
1 Pound of Ground Beef
Shredded Medium Cheddar – about a 1/2 – 3/4 cup
Meijer Naturals Pizza Sauce – about 3-4 oz.
Garlic Powder – 1/4 teaspoon
Pepper – 1/4 teaspoon
Onion Powder – 1/4 teaspoon
Green Onions – about 2 large stalks chopped
Meijer Organic 2% Milk – about 1/4 cup

First I started the water to boil for the mac ‘n’ cheese. While that was heating up, I defrosted my ground beef and then browned it in a skillet. I drained the grease from it and then lightly seasoned it with pepper, garlic powder, and onion powder. During that time I chopped the green onion, too. I put in a small amount of the pizza sauce into the ground beef. Don’t drench it. Just enough to lightly cover the ground beef. Once the noodles were done, I drained them, put them back into the pan and added the milk with the powdered cheese from the mac ‘n’ cheese box. Once that was thoroughly mixed, I added in the ground beef, the medium cheddar, and the green onions.

Mix and serve!

This meal, while not the healthiest, works in a pinch. You’d want to couple it with a side of vegetables or something. Also, the pizza sauce makes it taste almost like a taco dish. It’s very different. I’m really glad I decided to use the pizza sauce instead of tomato sauce.

I didn’t really figure all of the calories. But in this serving (about two ice cream scoops) it’s about 600-650 calories. Not bad.

This is a recipe that I created. I got the inspiration for it from a not-so-traditional Chinese dish at a buffet near my town. I try to eat meals with a lot of protein on the days that I run. So, I tend to eat a lot of salmon and chicken. Mostly salmon.

This recipe calls for:

Clover Honey – 1.5 oz. (I use Bob Evans honey because it’s made in USA and Canada. I’d like to get some from a farmer’s market. I’m hesitant to buy certain honeys from my supermarkets. Here’s why.)
Mustard – 2 tsp.
Black Pepper – a couple smidgens
Light Brown Sugar – 3/4 tsp.
Green Onion – one large stalk chopped

*Click on pictures to enlarge*


Added Mustard

After mixing the honey and mustard together, I added pepper.

Light Brown Sugar

Green Onions

Now I let this glaze just kind of sit for about a half hour while my salmon/chicken cooks. That way the green onion flavor infuses into the honey a little bit.

Here it is on a piece of salmon. I use about 2 teaspoons of glaze. It’s about 70 calories per serving. (Serves 4-6 depending on how generous you are.)

Also, since I use My Fitness Pal, I thought I’d let you know that the entire meal was about 552 calories. (Salmon with glaze, green giant cheesy rice and broccoli, and some spiced Amish peaches.)

That’s all for now!

Remember a couple months ago when I made Pizza “Cupcakes”? Well, I made them again. This time, they were better!

I used:
Grands biscuits
Prego pizza sauce
Lindsay green olives
Lindsay black olives
Athenos Feta
Kraft Mozzarella
Olive oil
Garlic Powder

Before the oven:

After the oven:


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