Peanut Butter and Pumpkin Dog Treats

I am now officially on leave from work until February. My house is spotless, I dont' have a baby yet to care for (you can come out whenever Parker, just saying...), and there is absolutely nothing on daytime TV, so I'm back to the cooking blog :) I bought some canned pumpkin the other day to make pumpkin rolls and the leftover pumpkin needed to be put to good use. Sydney devoured these treats, but she eats just about anything ;)

Recipe adapted from Allrecipes.com

Ingredients
1 cup canned pumpkin
4 tbsp peanut butter
1 tsp cinnamon
2 1/2 cups whole wheat flour
2 eggs

Directions
Preheat oven to 350. Mix all ingredients together. Add water as needed to make dough workable, but the dough should remain somewhat stiff. Roll into 1/2 inch thickness and cut with cookie cutters. Place on an ungreased cookie sheet and cook for 20 minutes.

Sydney patiently waiting for the delicious treat














Sydney devouring the treat














Had to put my Ohio State cookie cutters to good use :)

I have a bunch of hot peppers from my garden this year (one of the few things that the deer don't like to munch on!) so I try to incorporate them into as many meals as possible. I really like how this dish is different then your typical stuffed chicken breast!












Ingredients
2 boneless, skinless chicken breasts
Salt and pepper
Garlic powder
1 cup Jalapeno Popper Dip (recipe to come in next post)
1 cup crushed tortilla chips
1 egg, beaten

Directions
Preheat oven to 350. Butterfly the thickest section of the chicken breast to create two halves. Place each breast in a Ziploc bag and pound it with a meat mallet until 1/4 inch to 1/2 inch thick. Season chicken with salt, pepper, and garlic. Add cheese stuffing (however much you would like to!) on one half of the chicken breast. Fold other half of chicken breast over. Coat with egg and breadcrumbs and place in a well greased baking pan. Bake for 35 to 40 minutes.