Super Simple Sweet Potato Dog Treats

Ingredients

• Servings: 32
• 1 sweet potato
• 2 1/2 cups whole wheat flour
• 1/4 cup unsweetened applesauce
• 2 eggs

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). prick sweet potato several times with a fork.
• heat sweet potato in a microwave on high until tender, about 6 minutes. cut potato in half and scoop flesh out of the skin into a bowl; discard skin. mash potato with a fork or potato masher and transfer about 1 cup to a large bowl. save any remaining sweet potato for another use.
• mix whole wheat flour, applesauce, and eggs in the large bowl with the sweet potato until a dough forms. turn dough out on a well-floured surface and roll dough to about 1/2-inch thick. cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. arrange cookies on an ungreased baking sheet.
• bake until crisp, 35 to 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Spicy Potato Wedges

Ingredients

• Servings: 4
• 4 large potatoes, cut into wedges
• 3 tablespoons vegetable oil
• salt and pepper to taste
• paprika to taste
• garlic powder to taste
• 2 tablespoons grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• pierce potato wedges with a fork, and arrange in a single layer on a microwave safe plate. drizzle with oil and sprinkle with salt, pepper, paprika, garlic powder and parmesan.
• microwave on high for 10 minutes, or until cooked through; rotate the plate after 5 minutes if your microwave doesn't have a rotating plate.

sparky's doggie treats

Ingredients

• Servings: 100
• 1 cup all-purpose flour
• 1 cup corn flour
• 1 cup cornmeal
• 1/2 cup smooth peanut butter
• 1 cup water
• 1/3 cup vegetable oil
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). whisk together the flour, corn flour, and cornmeal in a mixing bowl. lightly grease two baking sheets.
• place the peanut butter in a microwave safe dish, and cook in the microwave a few seconds at a time until the peanut butter has liquefied. stir the peanut butter, water, vegetable oil, and egg into the flour mixture until a stiff dough forms. roll out on a floured surface and cut into treat shapes with a cookie cutter. place the treats the prepared cookie sheets.
• bake in the preheated oven until golden, 10 to 12 minutes. allow the treats to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

maharani cupcakes

Ingredients

• Servings: 2
• sweet basil cream:
• 1 1/2 cups heavy whipping cream
• 1 bunch fresh basil, washed and dried
• sweet curry lemon curd:
• 1 cup white sugar
• 2 eggs, lightly beaten
• 2 tablespoons mild curry powder
• 3/4 cup fresh lemon juice
• 3 lemons, zested
• 1/4 cup unsalted butter, melted
• coconut cupcakes:
• 1 (18.25 ounce) package white cake mix
• 1 cup sweetened flaked coconut
• 1 1/4 cups water
• 3 eggs
• 1/3 cup vegetable oil
• 2 tablespoons coconut extract
• 6 cups confectioners' sugar, divided
• 1/2 (8 ounce) package cream cheese, room temperature
• 1 tablespoon silver dragees decorating candy

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 4 hrs 30 mins


• to make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. refrigerate the cream for 3 hours or overnight. strain and discard the basil.
• meanwhile, make the sweet curry lemon curd. use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. whisk together the white sugar, two eggs, and curry powder until smooth. stir in the lemon juice, lemon zest, and butter. cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. pour the cooked curd through a sieve and refrigerate for at least three hours or until set. the mixture will have the consistency of soft pudding.
• preheat an oven to 350 degrees f (175 degrees c). line 24 muffin cups with cupcake liners.
• combine the white cake mix and coconut flakes in a mixing bowl. stir in the water, three eggs, vegetable oil, and coconut extract. (for an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. fold the beaten egg whites into the cake batter.)
• scoop the cake batter into the prepared pans, filling the cups 2/3 full. bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. cool completely.
• in a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. refrigerate. beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. fold in the whipped cream and mix gently until fully combined.
• to decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. sprinkle with dragees.

microwave oven peanut brittle

Ingredients

• Servings: 1
• 1 1/2 cups dry roasted peanuts
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 pinch salt (optional)
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• grease a baking sheet, and set aside. in a glass bowl, combine peanuts, sugar, corn syrup, and salt. cook in microwave for 6 to 7 minutes on high (700 w); mixture should be bubbly and peanuts browned. stir in butter and vanilla; cook 2 to 3 minutes longer.
• quickly stir in baking soda, just until mixture is foamy. pour immediately greased baking sheet. let cool 15 minutes, or until set. break into pieces, and store in an airtight container.

Best Unsteamed Shrimp

Ingredients

• Servings: 4
• 1/2 cup butter
• 2 pounds large shrimp - peeled and deveined
• 1/4 cup old bay seasoning tm
• 2 tablespoons lemon juice

Recipe

Preparation Time: 5 mins Cook Time: 16 mins Ready Time: 21 mins


• place butter in microwave safe bowl. place bowl in microwave and melt butter (15 to 30 seconds on high). add old bay seasoning ™ and lemon juice. stir well.
• coat microwave safe pan with non-stick cooking spray. arrange shrimp in a layer in the pan. pour butter mixture evenly over shrimp.
• cook in microwave on high power for 6 minutes. after two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). let the shrimp cook another 2 minutes. when 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. place shrimp back in the microwave and cook remaining two minutes. cook until shrimp turn pink. serve hot with your favorite cocktail sauce.

candice's butternut squash ravioli

Ingredients

• Servings: 10
• 1 butternut squash, halved and seeded
• 1/2 cup bread crumbs
• 1/4 cup brown sugar
• 1/4 cup grated parmigiano-reggiano cheese
• 1 egg
• 1 teaspoon almond extract
• 1 (16 ounce) package wonton wrappers
• 1 egg white
• 1/4 cup olive oil
• 1/4 cup finely diced pancetta
• 1/2 cup sweet corn
• 1/2 teaspoon dried thyme
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• place butternut squash in a microwave-safe dish; cook in microwave until soft, about 15 minutes on 70 percent. spoon the squash meat into a bowl and mash until smooth; allow to cool slightly, about 15 minutes.
• stir bread crumbs, brown sugar, parmigiano-reggiano cheese, egg, and almond extract into cooled squash until smooth.
• spoon 1 teaspoon squash mixture in the center of half of the wonton wrappers. brush the outer edges of each wrapper with egg white and top with another wonton wrapper, pressing the edges together to seal each ravioli.
• bring a large pot of salted water to a boil; cook 3 to 4 ravioli at a time in the boiling water until cooked through and floating on top of water, 3 to 4 minutes. remove cooked ravioli with a slotted spoon and transfer to a serving bowl.
• heat olive oil in a skillet over medium heat; cook and stir pancetta in hot oil until browned, about 5 minutes. add corn, thyme, salt, and pepper; cook and stir until warmed, 2 to 3 minutes. pour pancetta mixture over ravioli.