From time to time I’ll post random eats I’m making in the kitchen and post them on social media. Sometimes I’ll get lots of email and comments asking for the recipe of a particular post. So here are the most requested recipes!
Peanut Butter Pupcakes
Even though these yummy treats are for doggies, we eat them too. They are not so sweet and have everyone begging for more.
- 3 cups flour
- 1 Tb baking powder
- 2 cups water
- 1 egg
- 1 tsp vanilla
- 1/4 cup peanut butter
- 3 Tb honey
1. In large bowl mix together dry ingredients. Then add all wet ingredients and stir with large spoon until combined. Fill tins 3/4 full and bake at 350 degrees for 20 minutes.
2. Let dog lick spoon.
3. I use bone shaped muffin tins and cupcake tins – generously (and I mean generously coat with non-stick cooking spray. The bone shaped tins can be found on Amazon here. If you are using cupcake tins, it’s fun to frost them with whipped cream cheese out of the container and top with a mini dog biscuit.
Makes 18-20 pupcakes.
Caution: After making this recipe once my beagle Kurby has memorized the smell. When I am stirring up the ingredients, he actually smells it and sits in the kitchen watching me the whole time. He never does this when I cook anything else. It’s a little creepy stalker like, but adorable at the same time.
Mini Root Beer Pancakes
- 1 cup Bisquick
- 1 egg beaten
- 1 Tb melted butter
- 3/4 cup root beer
1. Mix pancake mix, egg and butter in bowl.
2. Mix in root beer until moist
3. Scoop small spoonfuls on griddle.
4. Flip pancakes when bubbles appear.
For thinner pancakes, add more root beer.
- 3/4 cup light corn syrup
- 1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners’ sugar
1 cup marshmallows
- 5 quarts plain popped popcorn
1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners’ sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Butter hands and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature
My friend Tina Jordan shared this recipe with me years ago. It has been a family favorite ever since! It’s especially comforting on cold, rainy Seattle nights.
- 4 slices bacon cut in 1/2″ pieces
- 2 Tbs olive oil
- 1 medium onion, chopped
- 3 cloves garlic, pressed
- 3-4 large tomatoes or a can of petite diced tomatoes
- 1/2 head medium cabbage, chopped
- 4 stalks celery with 2 leaf ends chopped
- 2 medium carrots chopped
- 1/2 c green beans, cut
- 1 can bean with bacon soup
- 3 cans Swanson beef broth
- 1 tsp dried basil
- 1/4 c fresh parsley, minced
- Fresh ground pepper
- Cooked macaroni
- Fresh grated parmesan cheese
Saute bacon until transparent. Add minced garlic and chopped onion to bacon with olive oil. Saute until golden, stirring continuously. Add tomatoes, basil and green beans. Add parsley, celery, cabbage and carrots. Let simmer until veggies soft. Add bean soup and broth. Simmer for about an hour. Add a cup or so of cooked macaroni or other noodle if desired.
Serve with fresh ground pepper & parmesan on top.
Mac & Cheese Cupcakes
Who says you can’t have cupcakes for dinner. These savory Mac & Cheese Cupcakes are loved by everyone!
- 4oz of elbow macaroni
- 1/2 cup to 3/4 c milk
- 1/4 c sour cream
- 1/2 t Dijon mustard
- salt & pepper to taste
- 1 to 1 1/2 c shredded cheddar cheese
- 3/4 c Ritz crackers crushed
- 3 Tbs melted butter
- 1/2 c shredded cheddar cheese
Cook macaroni according to package. In a bowl, whisk together milk, sour cream, mustard, salt & pepper. Drain macaroni and immediately stir in cheddar cheese so it melts a little, add the whisked ingredients. If too soupy, dump everthing into macaroni pan and add a little cornstarch, heat on stovetop until it thickens a little. Scoop into greased 6 cup muffin tin.
In small bowl combine topping ingredients and sprinkle on top.
Bake at 350 degrees for 15 to 25 minutes until golden on top. Makes 6 cupcakes.