White Truffle Pasta

Recipe given to me by Judi Hoefs

1/2 c. heavy cream
1 tsp salt
1/2 tsp pepper
3 oz. truffle butter
parmesan cheese
chives
taglioni pasta

Bring cream to a boil and add butter. Drain cooked pasta and add to cream mixture. Add parmesan cheese and chives.

Sour Cream Pancakes

Gourmet - December 2010
Lillian Chou

1 c. all-purpose flour
1 T sugar
1 tsp baking soda
1/2 tsp salt
1/2 c. sour cream
1/2 c. whole milk
1 large egg
2 T unsalted butter, melted

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg and melted butter, then whisk into flour mixture. (I put it all in a blender and just blended!)

Brush a 12-inch nonstick skillet with butter and heat over medium heat until hot. Working in batches, pour a scant 1/4 cup batter per pancake into skillet and cook until bubbles appear on the surface and the undersides are golden brown. Flip and cook other side, about 1 minute. Transfer to a baking sheet and keep warm in oven.

Honey Bran Muffins with Figs

I have been searching for a great bran muffin recipe. I am longing for the one my mom made when I was a kid. This one was good, but much too sweet for me. I would cut the sugar in half. I used cranberries instead of figs because that is what I had in the cupboard.

Bon Appétit | January 1998

A light texture and a sweet honey flavor make these bran muffins irresistible. Yield: Makes 24 2 1/2 cups all purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 2 cups toasted wheat bran (about 4 ounces) 3/4 cup chopped dried figs 1 cup boiling water 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1/2 cup honey 2 large eggs 2 cups buttermilk Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water. Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Honey-Bran-Muffins-with-Figs-4631#ixzz1xjMGokJv

Classic Beef Meatballs

Epicurious | December 2011

by Daniel Holzman and Michael Chernow
The Meatball Shop Cookbook

Here they are—the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks. Yield: Makes about 2 dozen 1 1/2-inch balls 2 tablespoons olive oil 2 pounds 80% lean ground beef 1 cup ricotta cheese 2 large eggs 1/2 cup bread crumbs 1/4 cup chopped fresh parsley 1 tablespoon chopped fresh oregano or 1 teaspoon dried 2 teaspoons salt 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon ground fennel 4 cups Classic Tomato Sauce Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F. While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often. When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Classic-Beef-Meatballs-369151#ixzz1x9uoX7k7

Chicken Broth Dog Biscuit Recipe

Yield: Approximately 2 dozen dog biscuits using a 2" cookie cutter.

Dog Biscuit Recipe

A chicken broth dog biscuit recipe is an all around flexible treat to make for your dog.

With the enticing aroma and flavor of chicken, you can include pureed vegetables for added nutrition or use this recipe as a base dog biscuit fordecorating with dog treat icing.

But there's no need to mix it up. The dogs I've known love this treat just the way it is.

Ingredients:

• 1 cup whole wheat flour
• 1/3 cup cornmeal
• 1 Tbsp canola oil
• 1/4 cup chicken broth, low sodium
• 1 egg
• 1/8 cup milk, low or fat free
• 1 egg, beaten for egg wash

Additional flour for rolling

Instructions:

1. Preheat oven to 350° F
2. Whisk together wheat flour and cornmeal.
3. Add oil, broth, eggs and milk.
4. Mix until thoroughly combined.
5. Roll out dough on a floured surface to 1/4" thickness.
6. Cut into shapes with cookie cutters. I used a chicken shape for fun because of the chicken broth.
7. Gather remaining dough and roll flat. Cut as many dog biscuits as you can. I usually roll the last little bit of dough into a ball and then flatten for a traditional cookie shape.
8. Brush the egg wash onto each cookie
9. Bake for 30 minutes, or until golden brown.
10. Cool completely on a wire rack.

Yield: Approximately 2 dozen dog biscuits using a 2" cookie cutter.

Storing: These chicken broth dog biscuits are baked hard so they will last for 4 weeks in therefrigerator. They will be good for approximately 6 months in the freezer. For more information on storing homemade dog treats review our tips and techniques.

Tips & Techniques

1. Salt - Chicken broth can be high in salt. We recommend a low sodium organic chicken broth for this homemade dog biscuit recipe. You can also make your own homemade chicken broth, but be sure to review the foods poisonous to dogs list to avoid using something that could be dangerous to your dog.
   
2. Beef - Try using beef broth instead of the chicken broth, or a combination of both for a real flavor packed punch.

cken broth dog biscuits are baked hard so they will last for 4 weeks in therefrigerator. They will be good for approximately 6 months in the freezer. For more information on storing homemade dog treats review our tips and techniques.

Tips & Techniques

1. Salt - Chicken broth can be high in salt. We recommend a low sodium organic chicken broth for this homemade dog biscuit recipe. You can also make your own homemade chicken broth, but be sure to review the foods poisonous to dogs list to avoid using something that could be dangerous to your dog.
   
2. Beef - Try using beef broth instead of the chicken broth, or a combination of both for a real flavor packed punch.

http://www.dogtreatkitchen.com/dog-biscuit-recipe.html 

Homemade Dog Treats with Peanut Butter & Bacon

If you want to make homemade dog biscuits that are sure to be a hit, then you've got to make this bacon and peanut butter dog biscuit recipe.

Since bacon is high in fat and sodium, this may not be an everyday biscuit. But we've tried to off-set the indulgent ingredients with healthy and nutritional ones, like ground flax and wheat bran.

With two of dogs favorite flavors, all in one dog treat, get ready to wipe the drool off the floor, and make extra batches!

Ingredients:

• 2 pieces bacon, thick cut, cooked
  and crumbled (see tip)
• 1/8 cup bacon grease
• 2 cups whole wheat flour
• 1/4 cup ground flax
• 1/4 cup wheat bran
• 2 tsp baking powder
• 1/2 cup natural peanut butter
• 1 egg, lightly beaten
• 3/4 cup water

Instructions:

1. Preheat oven to 325° F
2. Cook bacon until crispy. Drain on a paper towel.
3. Pour the bacon grease into a glass measuring cup.
4. In a large bowl, whisk together the flour, ground flax, wheat bran, and baking powder.
5. Crumble the bacon, once cooled, and stir into the flour mixture.
6. In a microwave safe bowl, warm the peanut butter. Approximately 30 seconds.
7. In a medium bowl, lightly beat the egg. Then pour in the peanut butter, water, and bacon grease. Use a fork to whisk together the wet ingredients until completely combined.
8. Make a well in the dry ingredients, and pour in the peanut butter mixture.
9. Stir until combined.
10. Knead lightly in the bowl with your hands.
11. Lay down one large sheet of parchment paper, roll your dough onto it, then lay another piece of parchment on top. You'll essentially have a dog treat dough sandwich. See the video for tips.
12. Roll out to 1/2 inch thickness.
13. Lightly spray a baking sheet with non-stick cooking spray.
14. Cut shapes out of the dough and place on your prepared baking sheet. Gather the extra dough, knead into a ball, and repeat the process of rolling and cutting until there is no more dough.
15. Bake for 15 minutes.
16. Turn off the oven and leave them there to cool for 2 hours or overnight.

Storing - These homemade dog biscuits will stay fresh in the refrigerator for up to two weeks. They will keep in the freezer for up to 6 months.

Yield - Using a 3 inch bone shaped cookie cutter, you will get 18 homemade dog biscuits.

Tips & Techniques

• Ground Flax - Flax has so many wonderful health benefits. Learn more about using flax in your homemade dog treats, with our Cheesy Flax Squares recipe.
  
• Choosing Cookie Cutters - Because this recipe uses baking powder, these peanut butter dog biscuits will puff up some during the baking process. Because of that, you will want to choose a dog cookie cutter that has simple shapes. The puffed cookie will not show the same amount of detail as another dog treat recipe.
  
• Crumble Bacon - After the bacon is cooked and cooled, it's time to crumble. Instead of doing this by hand, one tiny piece at a time, break your bacon into large pieces and place in a plastic zip-lock bag. Then easily break and crumble the bacon inside the bag with your hands. This saves time and greasy fingers! :)
  
• Bacon Grease - Pour the grease into a glass measuring cup, as opposed to a plastic one, because it will be very hot. You can make these homemade dog biscuits even more special by using the entire amount of bacon grease, instead of just 1/8 of a cup. If you choose to do this, do not add the full amount of water. Depending on how much extra grease you have, add the water 1/4 cup at a time. Continue adding water, up to 3/4 of a cup if needed, to make the dough combine.
  
• Choice of Bacon - If your dog loves bacon, but needs to keep his homemade dog biscuits on the healthier side, you can use turkey or low-sodium bacon for this recipe.
  
• Peanut Butter - Once you have warmed the peanut butter, try to work quickly adding the other wet ingredients. The reason is that the peanut butter will start to harden, and it's much easier to combine everything while it is still quite warm.

When one of my taste tester tried these homemade dog biscuits, it was all she could do to hold still and wait for the treat, while a line of drool hit the floor. If you have yet to make your own dog treats, this is the recipe to start with. Your efforts will be highly rewarded, and appreciated.

http://www.dogtreatkitchen.com/homemade-dog-biscuits-with-peanut-butter.html