SPARKY THE RESCUE DOG, by Gail Westover

“SPARKY THE RESCUE DOG” IS HELPING TO SAVE LIVES!
Over 30% of the proceeds are donated to animal shelters and rescue organizations nationwide.

Get your autographed copy at www.thistlewoodpublishing.com. If an unsigned book is ok with you, amazon carries all our books.

If you have a no-kill shelter that you want your donation money to go to, put the name in the “Special Instruction” box during checkout.

Pssssst, I have a secret. The second book in the “Sparky” series is nearing completion. Our wonderful illustrator Me’ven is hard at it! I’ve seen lots of the finished pages and am SO excited!!! The second book has to do with rescue dogs, as well as bullying. We believe they are two very important issues.

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PEANUT BUTTER OATMEAL COOKIES, By Tika

PEANUT BUTTER OATMEAL COOKIES
PEANUT BUTTER OATMEAL COOKIES

There is nothing worse than going to the trouble of making cookies and have them turn out flat and sad looking.  Not a problem with my recipe!

I have been baking these delicious cookies since my kids were little.  They are now 38 and 34 with little ones of their own.  I always put semi-sweet chocolate chips in them, but that is entirely up to you.  I also like chocolate chips and caramel bits together.  Again, your choice.

When you hear the bus pulling away and, “Mom, I’m home!”, start pouring the milk.

YIELD:  Makes 35 plump cookies.

1 cup shortening

1 cup brown sugar (scant*)

¾ cup sugar

2 eggs

1 cup peanut butter

2 tsp baking soda

½ tsp salt

1 cup Quick Cook Oats

2 cups flour

Beat shortening and sugars until light and fluffy.  Add eggs and peanut butter, beat well.  Add baking soda, and salt, beat.

Add oatmeal, mix, add flour, and mix to incorporate.  Use a large cookie scoop to place on ungreased cookie sheet.  I hate a burned bottom, so rather than take any chances I now use a silicone sheet.

BAKE at 350* for 13 – 15 minutes (Bake less time if you want a chewier cookie.  I like mine a bit crisp, so I do the full baking time).

*(Don’t pack the brown sugar too tightly or overfill the measuring cup.  They’re a bit too sweet if you do.)

OPTIONAL ADDITIONS:

Chopped walnuts or peanuts

¾ – 1 cup chocolate chips

Heath Bits

Caramel bits (I usually lay them on top of the cookie just before putting in the oven.  If you don’t, whatever is touching the sheet will melt and be not so pretty.)

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By Tika for CHEW WANNA EAT?

PEANUT BUTTER OATMEAL COOKIES_crop_crop

PEANUT BUTTER OATMEAL COOKIES
PEANUT BUTTER OATMEAL COOKIES

MINI PUMPKIN MUFFINS WITH 2 DIFFERENT TOPPINGS

MINI PUMPKIN MUFFINS WITH SNICKERDOODLE TOPPING AND MAPLE GLAZE TOPPING
MINI PUMPKIN MUFFINS WITH SNICKERDOODLE TOPPING AND MAPLE GLAZE TOPPING

These mini muffins are quick to prepare, and so flavorful.  I have two different toppings listed below.  One is the traditional snickerdoodle cinnamon dip, and the other is a maple glaze.  Both are very good.  The best part is no mixer is required.  One large bowl and a whisk are all you need!

INGREDIENTS:

1 cup canned pumpkin or puree (NOT pie filling.  You don’t want the spices in it).

1 large egg

½ cup brown sugar

½ cup granulated sugar

½ cup vegetable or canola oil

½ tsp vanilla

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1/8 tsp cloves, ground

1/8 tsp mace or ginger powder

1 tsp baking powder

(+ flour, which you’ll add later)

PREPARATION:

In a large bowl, add all the ingredients (except flour), and beat with a whisk until everything is well blended.

Add 1 cup AP flour and whisk until incorporated.

Bake in prepared pan, filling each one ¾ full. (Either spray pan or use mini cupcake papers.

Bake at 350* 17-19 min (depending on how much batter you use in each one).

YIELD:  Approximately 32 mini muffins

Use your muffin tin as a drip-catcher.  You’ll have a few drippies.

FOR SNICKERDOODLE MUFFINS, Dip warm muffins in ½ stick melted butter mixed with ¼ cup sugar and 1 tsp ground cinnamon.

FOR MAPLE GLAZED MUFFINS, Dip warm muffins in mixture of   2 TBSP pure maple syrup, 3 TBSP confectioner’s sugar, a couple of dashes of nutmeg, and ½ tsp ground cinnamon

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By Tika for CHEW WANNA EAT?

Mini Pumpkin Muffins
Mini Pumpkin Muffins

Mini Pumpkin Muffins (2)

MINI PUMPKIN MUFFINS (3)_crop

Diabeties- friendly snacks (printable)

15 Carbs snack list (Sponsored by Diabetes Daily)  If you want to print it, either go to the link below, or copy and paste what I listed.  CWE is re-publishing this as a courtesy and makes no claims about the content.

David, Co-founder of Diabetes Daily, says, “There are thousands of people on diets that include a 15g of carbs snack. I thought it would be helpful to create a list of snacks that meet the requirements. For many of these, you’ll need to check the nutrition label to make sure the ingredients you are using add up to 15g of carbs. It’s all about portion sizes and, in the case of packaged foods, the particular brand you select.”

Fruit

  • Apple, small, 2″
  • Apricots, 5.5 oz
  • Banana, extra-small, 4 ounces
  • Blueberries or Blackberries, 3/4 cup
  • Blackberries, blueberries, 3/4 cup
  • Cantaloupe, honeydew, papaya, cubed, 1 cup
  • Cherries, 12
  • Dates, 3
  • Figs, 2 medium
  • Grapefruit, large, 1/2
  • Grapes, small, 3 oz or about 17
  • Kiwi
  • Mango, cubed, 1/2 cup
  • Nectarine, small
  • Orange, small
  • Peach, medium
  • Pear, large, 1/2
  • Pineapple, cubed, 3/4 cup
  • Plums, small, 5 ounces
  • Raspberries, 1 cup
  • Strawberries, 1 1/4 cup
  • Tangerines, small, 8 oz
  • Watermelon, cubed, 1 1/4 cup

Vegetable – typically 1.5 cups of cooked or 3 cups raw

  • Amaranth
  • Artichoke
  • Artichoke hearts
  • Asparagus
  • Baby corn
  • Bamboo shoots
  • Bean sprouts
  • Beets
  • Borscht
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Carrots
  • Cauliflower
  • Celery
  • Chayote
  • Cucumber
  • Eggplant
  • Green beans
  • Green onions or scallions
  • Jicama
  • Kohlrabi
  • Leeks
  • Mung bean sprouts
  • Mushrooms
  • Okra
  • Onions
  • Oriental radish or daikon
  • Pea pods
  • Peppers, all varieties
  • Radishes
  • Rutabaga
  • Sauerkraut
  • Soybean sprouts
  • Spinach
  • Sugar snap peas
  • Summer squash
  • Swiss chard
  • Tomato
  • Turnips
  • Water chestnuts
  • Zucchini

Dairy

  • Milk, 8 oz
  • Chocolate Milk, 8 oz
  • Soy Milk, 8 oz
  • Yogurt, 1/2 cup
  • Frozen yogurt
  • Egg nog, 1/2 cup
  • Rice drink, unflavored, 1 cup

Drinks

  • 4oz of most juices
  • Hot chocolate
  • Lower-sugar sports drink
  • Vegetable juice cocktail

Packaged Snacks

  • 5 Triscuits
  • Jello Sugar Free puddings

Other Fun Stuff

  • Peanuts, 2 1/2 oz
  • Small tortilla pizza
  • Slice of bread with peanut butter
  • Greek yogurt with berries
  • A few crackers and cheese
  • Hummus and veggies

Desserts

  • Small brownie
  • 2″ chocolate chip cookie

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING, by Tika

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING
PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING

Fresh out of my kitchen, are moist, flavorful pumpkin cupcakes topped with my mocha latte frosting.  The cupcakes are made in one bowl with a whisk.  Can’t ask for anything easier.  I love that the spices are not overpowering.

YIELD: 12 Cupcakes

INGREDIENTS:

1 cup canned pumpkin or puree (NOT pie filling.  You don’t want spices in it.)

2 large eggs

½ cup brown sugar

½ cup sugar (regular granulated)

½ cup canola or vegetable oil

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1/8 tsp cloves, ground

1/8 tsp mace or ginger powder

1 tsp baking powder

½ tsp baking soda

PREPARATION:

In a large bowl, add all the ingredients and beat with a whisk until everything is well blended.

Add 1 cup AP flour and whisk until incorporated.

Bake at 350* for about 15 minutes, or until toothpick inserted into the center comes out clean.  See?  How easy was that?

MOCHA LATTE FROSTING

INGREDIENTS:

4 ounces cream cheese, softened

2 tsp Espresso powder

1 tsp Vanilla extract

Dash of Salt

1 TBSP cocoa powder

2 ¼ cups confectioner’s sugar

PREPARATION:

In mixer bowl, beat cream cheese until smooth, add vanilla, Espresso, Salt, Cocoa Powder until light.  Slowly begin adding the confectioner’s sugar until you have the consistency you want.  If it’s too thin, add a bit more sugar.  Too thick?  Add a tsp of milk.

OPTIONAL:  After frosting cupcakes, feel free to dust the top with cocoa powder.

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By Tika for CHEW WANNA EAT? 2015

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING
PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING

MY MESSY KITCHEN

My messy kitchen

So, you think this is all fun and games?  HA!  This is my kitchen counter after one afternoon of developing a new recipe.  Please come and help me clean it.  I’ll give you a delicious Pumpkin Cupcake with Mocha Latte Frosting! It’s a darned good thing that I really enjoy doing this, eh?

THE BEST BAKED POTATO EVER

THE BEST BAKED POTATO EVER
THE BEST BAKED POTATO EVER

This is absolutely, without a doubt, the best baked potato you will ever eat.  I’ve been making these forever, and it’s high time I shared!

INGREDIENTS:

2 Baking Potatoes

1 Large Onion

3 Slices Bacon

PREPARATION:

Wash potatoes and cut any eyes out.  I always precook them for 2 or 3 minutes in the microwave to save baking time.

When cool enough to handle, cut three deep slices in the potato and stuff each cut with a thick slice of onion. Sprinkle a small amount of salt, pepper, and chives.

In the microwave, cook the bacon until halfway done.  Wrap each potato with 1 ½ slices.  Wrap in aluminum foil and either bake or throw on the BBQ.

Top with butter, sour cream, and chives.

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BAKED POTATOES (2)

BAKED POTATOES (3)

THE BEST BAKED POTATO EVER
THE BEST BAKED POTATO EVER
CORN ON THE COB, THE BEST BAKED POTATO EVER, AND TIKA'S VERSION OF ALICE SPRINGS CHICKEN
CORN ON THE COB, THE BEST BAKED POTATO EVER, AND TIKA’S VERSION OF ALICE SPRINGS CHICKEN

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By Tika for CHEW WANNA EAT?

ALICE SPRINGS CHICKEN, Tika’s version

ALICE SPRINGS CHICKEN
ALICE SPRINGS CHICKEN

Outback copycat
I’ve seen more than one confusing recipe out there for this outstanding chicken dish. This is my version, which we had tonight and it was SOOOO good!

HONEY MUSTARD MARINADE:
1/2 cup Grey Poupon Dijon mustard (I used Gulden’s Spicy Brown and it was spectacular)
1/2 cup honey
1 1/2 tsp vegetable oil
1 tsp lemon juice

CHICKEN:

8 slices bacon, cooked

2 cups sliced mushrooms

1 large onion, sliced from top to bottom

4 skinless boneless chicken breasts
1 tbsp butter
pepper, paprika, garlic powder
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp chopped parsley

PREPARATION:

Pour 2/3 of the marinade over the chicken, refrigerate for 2 hours.

In large ovenproof frying pan (I used a large cast iron skillet), fry bacon until crisp and remove.  Pour off most of grease.  Sautee onions and mushrooms until tender. Remove to small bowl.

In same pan, sear chicken in 1 TBSP butter for 3 -5 min per side. Season with spices while cooking.

Brush chicken with honey mustard marinade, reserve a little of it. Bake chicken at 350* in covered pan for 25 minutes.  (I use a piece of foil).

Divide bacon evenly over chicken, and top with onions and mushrooms.  Sprinkle cheese on top, and return to oven uncovered, until cheese is nicely melted.  Should take only 5 minutes. Sprinkle with parsley. Pour warmed leftover sauce over the chicken.

ALICE SPRINGS CHICKEN (2)

Alice Springs Chicken

ALICE SPRINGS CHICKEN
ALICE SPRINGS CHICKEN WITH A SWEET POTATO SIDE

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By Tika for CHEW WANNA EAT?

VEGETABLE SOUP, BY TIKA

CHOCK FULL OF VEGETABLES AND A RICH BROTH.
CHOCK FULL OF VEGETABLES AND A RICH BROTH.

INGREDIENTS:

1 large can diced tomatoes

1 large can crushed tomatoes

3 cans chicken broth

4 TBSP soy sauce

2 TBSP tomato paste (put remainder in freezer)

1 medium onion, diced

3 cloves garlic

2 carrots, peeled and diced

2 ears fresh corn, cut from cob or 1 ½ cups frozen corn

3 medium potatoes, diced

2 stalks celery, sliced

Salt and pepper to taste

1/2 tsp each, Parsley, paprika, and thyme

Dash of oregano, garlic powder, chili powder

2 bay leaves

Any other vegetables you care to add:  fresh diced tomatoes, zucchini, spinach, corn, green beans, cannellini beans, lima beans, peas, okra (If using canned, they should be added when seasonings get added as they are already fully cooked.

PREPARATION:

Place tomatoes, chicken broth and soy sauce in a 6 quart pot.  Let simmer for 20 – 30 minutes. Add the fresh veggies and cook until tender.  Add any canned vegetables and bring back to a simmer. In the last five or ten minutes add seasonings.

Delicious with a Sandwich, Italian bread, Breadsticks or Cornbread.

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By Tika for CHEW WANNA EAT?

Vegetable Soup 2015-09-25 12.09.48_crop

SMOKED BRISKET, BY BOB

Smoked Brisket
Smoked Brisket, a Tender Moist Texas style Brisket

Brine:                                                                         

4 cups apple juice

12 cups cold water

1/2 cup kosher salt

1/4 cup sugar

1 tablespoon black peppercorns

2 bay leaves

1 (5 to-6 pound) beef brisket, w/1/4 to 1/2-inch thick fat cap

Rub:

1 tablespoon kosher salt

1 tablespoon paprika

1 tablespoon freshly ground black pepper

1 tablespoon sugar

1 tablespoon onion powder

1 tablespoon garlic powder

For the brine: Combine the apple juice and water in a large, oval Dutch oven or a deep aluminum pan. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for minimum 6 hours up to 24 hours in the refrigerator.

For the brisket: Set up your smoker with charcoal and wood (Apple, Hickory or Jack Daniels soaked) chips using indirect heat. Heat the grill to 275 degrees F.

Soak the wood chips in water for 1 hour before grilling.

Remove the brisket from the fridge. Remove the brisket from the brine (Reserve 4 cups of the brine) and pat dry with paper towels. Place in a deep aluminum pan. Rub the brisket with the spice mixture.

Place the seasoned brisket fat cap side up in an aluminum pan (add 2 cups brine for basting) on the grill and smoke for 2 hours with the grill lid covered. Flip brisket and smoke for 2 more hours. Baste brisket (add additional brine as needed) every time you check and refill charcoal levels and wood chips throughout the smoking process, keeping the temperature at a constant 275 degrees F.  Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours.  Remove the brisket from the grill, tent with foil, and let rest for 30 minutes before slicing across the grain.

Cook’s Notes: Brining the brisket before smoking adds flavor and tenderness to the brisket. The brisket will be tender at 200 degrees F. But you can also do the fork test: stick a fork in the side of the meat and twist. If it turns easily, the flat is ready. Brisket is a Texas specialty, and is wrapped in foil the last hour or 2 of smoking which ensures a tender and juicy end result. This is called the “Texas Crutch”. Essentially, the brisket steams until it becomes tender. The foil can save charcoal, and allows you to walk away from the grill if you need to.

Always slice a brisket across the grain. Leftover brisket can dry out the day after you cook it. Chopping the leftovers and mixing with BBQ sauce for a brisket sandwich is a great way to have a Westover Leftover!

1/4
1/4″ – 1/2″ Fat Cap
Brine the Brisket
Brine the Brisket
Season your Brisket
Season your Brisket
This is how to set up your grill for indirect heat cooking
This is how to set up your grill for indirect heat cooking
Add the chips
Add the chips

Smoked Brisket (6)

Ooh la la
Ooh la la
Smoked Brisket
Smoked Brisket

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By Tika for CHEW WANNA EAT?