"gnaw, gnaw" Biscuits: Teeth Tamers for Guinea Pigs and Rabbits Recipe

"Wheek, wheek!"  

I've created dog and cat treat recipes, but no guinea pig recipes - and - seeing that we don't have a dog or a cat, but we do have two adorable piggies!! (Peanut Butter (PB) and Cinnamon (Min-min) I was feeling a little guilty....  So, I created a recipe using their kibble, applesauce, shredded carrots and the fine hay bits from the bottom of their hay box.  They were not a huge hit at first nibble - their treat of choice is fresh parsley or berries...but I offered them several more times and they did enjoy gnawing on them.  Guinea Pigs and rabbits have teeth that continually grow, so they need to gnaw a lot to keep their teeth from getting too long - these are perfect for that! ...and they use up the kibble and hay bits from the bottom of the bins - bonus!

"Gnaw, Gnaw" Biscuits Recipe: Teeth Tamers for Guinea Pigs and Rabbits

Tina Verrelli - epicuricloud.com


1 cup kibble (guinea pig or rabbit)

3/4 cup water

1/2 cup unsweetened applesauce

3/4 cup finely shredded carrot

1 cup small pieces of Timothy hay (I used the fine bits from bottom of box)


Preheat oven to 300 degrees.  Line a baking sheet with parchment paper.  Mix together the kibble and water to hydrate them.  Stir in the other ingredients.  Spread mixture onto prepared baking sheet and pat until about 1/4 inch thick.  Bake for 15 minutes.  Remove from oven and use a pizza wheel to cut into squares (don't separate at this point.)  Continue baking for another 15 minutes.  Remove from oven and cut on the same scored lines, use a small spatula to turn the squares over and separate them on the baking sheet.  Bake for 15 minute more or until dried to the desired consistency.  Store in an airtight container.    

Chewy Dried Apple Slices Recipe

I should be embarrassed that I ate half of these right out of the oven...

They are seriously addictive!  Beware ( :

I have always loved dried fruits and I wondered if I could make my own using the KitchenAid 12" Countertop Convection Oven - I thought the lowest temperature and the convection fan might just do the trick - and it did!!  Plus, with two oven racks you can make a lot at one time!  I sprinkled one rack of apple slices with cinnamon and kept one rack plain.  They make your whole house smell of warm apples and cinnamon!  YUM!  Plus, dried fruit that you buy at the store is usually pretty expensive and most have added preservatives - these are just apples (and cinnamon if you like!)

Chewy Dried Apple Slices - Recipe:


-3-4 apples ( I used Honeycrisp)

-Cinnamon, if desired


  1. Slice and core apples (I left the peel on, you can remove if you like)
    1. I used the KitchenAid Spiralizer to slice and core the apples to 4mm thickness
  2. Sprinkle the apples with cinnamon if desired
  3. Place the slices directly on the oven racks.
  4. Set oven to Bake
  5. Set temperature to "Warm" - this will be about 150 degrees F.
  6. Allow them to dry to desired chewiness.
  7. Mine took 2 hours.  They shrunk quite a bit and felt leathery on the outside.
    1. The cinnamon ones tend to finish a little sooner, I think the cinnamon helps draw or absorb some of the moisture.
  8. Turn the oven off and allow them to cool in the oven.
  9. I store them in an airtight container for a few days or in the refrigerator for longer - but they probably won't last that long!


Tina ( :

Mushroom and Spinach Crespelle Cannelloni Recipe

Kennett Square Mushroom Festival 2016!

I always have a great time at the Kennett Square Mushroom Festival!  I participated in the Cook-Off for years and this is my second time giving a mushroom cooking demonstration!  Here's the recipe from my demo this year - Mushroom & Spinach Crespelle Cannelloni.  The crespelle or crepes make the dish so tender and light.  There are mushrooms in the crepes, in the filling and in chardonnay cream sauce!  Oh my!  They are so good!  I've made the cannelloni with marinara sauce too - very good as well, but the cream sauce wins in my book!  They're much easier to make than you would think - and you can make them ahead of time!



Mushroom and Spinach Crespelle Cannelloni Recipe
Christina Verrelli – epicuricoud.com

Makes 16 Cannelloni


Mushroom Mixture:
1 tablespoon olive oil
20-ounces Baby Bella / Crimini Mushrooms, thinly sliced (halved if large)
1 large shallot finely chopped, (2/3 cup)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme leaves

Crespelle Batter:
3 large eggs
1½  cups milk
3 tablespoons melted butter, cooled
1 cup all-purpose flour
¼ cup mushroom mixture
Vegetable cooking spray

Ricotta Filling:
5-ounces fresh spinach, cooked, cooled, squeezed dry and chopped (or 10-oz frozen)
1-pound ricotta cheese
1/2 pound mozzarella cheese, shredded (about 2½ cups)
1 large egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
½ of the remaining mushroom mixture

Mushroom Chardonnay Cream Sauce:
2/3 cup Chardonnay wine
2 cups heavy cream
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme leaves

2 tablespoons grated Parmesan cheese


Make the Mushroom Mixture:

In large skillet over medium heat, add oil, mushrooms, shallot, salt, pepper and thyme.  Cook for 10-12 minutes, stirring frequently, until mushrooms begin to caramelize.  Remove from heat.

Make the Crespelle (Crepes):

Combine all the crepe ingredients in a blender and blend until smooth.  Refrigerate for 1 hour until slightly thickened.

Spray an 8-inch non-stick skillet lightly with cooking spray. Place the pan over medium heat. With a measuring cup or ladle, pour about 3 tablespoons of the batter into the pan. Rotate the pan to spread the batter evenly. 

Cook the crepe until the top looks dry, about 30 seconds. Turn the crepe over with a spatula and cook the other side, about 20 seconds. Slide the crepe onto a plate and continue the process with the remaining batter. 

Stack the crepes between waxed paper to prevent sticking. You can prepare the crepes a day ahead.  Store covered in the refrigerator. 

Make the Ricotta Filling:

In large bowl, (or in bowl of stand mixer) add the ricotta filling ingredients. Mix until well blended. Store covered in refrigerator until ready to use. You can make this filling the day before.

Make the Chardonnay Cream Sauce:

Reheat the skillet with the remaining mushroom mixture.  Deglaze pan with wine and reduce by half.  Add cream, salt, pepper and thyme.  Bring to simmer and reduce by 1/3.  (Will reduce further in oven.)

Preheat the oven to 375 degrees F. 
Coat the bottom of a 13x9x2 inch glass or ceramic baking dish with about 1-cup of the cream sauce.

Lay out 1 crepe on flat surface.  Spoon ¼ cup filling mixture into the center of the crepe.  Arrange the filling in a strip across the diameter of the crepe.  Fold one side over the filling and roll the rest of the way to form the filled cannelloni.  Place seam-side down in baking dish.  Repeat with all other crepes.  Spoon about 1 cup additional sauce over the center of the cannelloni.  (They should not be completely submerged in sauce.)  Sprinkle with Parmesan cheese.  

Cover loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until golden brown and sauce is bubbling. 

Printable Recipe: Mushroom and Spinach Crespelle Cannelloni