Pumpkin and Peanut Butter Dog Treats

Our pets are our babies.  They are four legged ,furry members of our family.  They just adore it when we make treats for them, of course, they adore any sort of treat regardless of where it comes from.  I like making treats for them as that way I know what they are getting.  Some of the mass producing treats seem to be not much better than bone shaped cardboard.

I signed up to join in this peanut butter challenge and they way it works is that you have to come up with a recipe using peanut butter and another ingredient voted on each month.  This month the extra  ingredient to be used is pumpkin.  Also, it is supposed to be a dessert but I've been playing with this recipe for a little while and since it's a treat for our dogs, I consider it their dessert.

PUMPKIN AND PEANUT BUTTER DOG TREATS (Printable Recipe)

1 quart home canned pumpkin chunks (or a 15 oz. can pumpkin puree, not pie filling)
2 eggs
3 Tbsp. peanut butter
1 cup oats
3-4 cups flour

Preheat oven to 350°F.
Whisk together the pumpkin, eggs and peanut butter.

Add the oats and flour until a dough forms.

  It will be sticky but you want it to be fairly firm.

On a floured surface, roll out the dough to around 1/4" thick.  You will need to keep your hands and rolling pin well floured.  Use cookie cutters or a knife to cut out the treats.

Put some parchment paper on a baking sheet and lay the treats on the paper, leaving a little space between each treat.  Bake for 30 to 35 minutes.  Let cool before serving.

#‎peanutbutterbash‬

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Huckleberry Buckle Recipe

These huckleberries surprised me when they popped back up in my garden this summer.  I planted some seeds for them last year and didn't even pick them as I didn't really know what to do with them.  I learned later that they can't be eaten raw and must me cooked with added sugar.  So after I found them this year I decided to work on a recipe to use them in.  I found several that sounded good, but finally decided on combining several ideas from each and coming up with my version of a buckle.

 INGREDIENTS (Printable Recipe)

Topping
4 Tbsp. butter, softened
6 Tbsp. flour
1/2 cup sugar
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/8 tsp. nutmeg

Batter
4 Tbsp. butter, softened
1 3/4 cup flour
1 cup sugar
1/4 tsp. salt
2 tsp. baking powder
2 tsp. vanilla extract
1 egg
1/2 cup milk
1 lb. huckleberries (you can use blueberries if you can't find huckleberries)


1. Heat oven to 350˚. Butter and flour a 9" springform cake pan; set aside. Make the topping by mixing all the ingredients together in a medium bowl, set topping aside.

2. For the batter, in a medium bowl, whisk together the flour, salt, and baking powder; set flour mixture aside. In a large bowl, beat the butter and sugar with a mixer on medium speed until pale and fluffy, about 1 minute. Add vanilla and egg and beat until smooth. Add the flour mixture and milk and mix for 1 minute.

Add the huckleberries and, using a rubber spatula, fold them into the batter.

Pour batter into prepared pan

and sprinkle with reserved topping.

Bake until a toothpick inserted into center of the buckle comes out clean, about 1 1/2 hours.

Let cool before serving.

SERVES 8 – 10