Meow-ums Kitty Crackers Recipe

Your kitty will purr for these kitty crackers that are loaded with tasty cheddar cheese and a sprinkling of catnip!  Treat your sweet fur baby today!

Meow-ums Kitty Crackers Recipe

Tina Verrelli – epicuricloud.com

Amount: makes about 70, 1-inch crackers
Time: 30 minute or less

Ingredients:
2 tablespoons coconut oil, softened
1 cup flour (I used ½ whole wheat, ½ brown rice)
2 tablespoons brewer’s yeast
1 tablespoon dried catnip
¾ cup shredded cheddar cheese
1 egg, lightly beaten
2 tablespoons cold water
Additional flour for rolling

Directions:
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
In medium bowl add coconut oil; mix in flour and brewer’s yeast until mixture looks sandy.  Stir in catnip and cheddar cheese.  Mix in egg and add water a tablespoon at a time until the mixture forms dough. 
Sprinkle flat surface with a little additional flour and roll dough to ¼ inch thickness.  Use pizza wheel to cut dough into 1-inch squares.   
Arrange squares on prepared baking sheet and prick with a fork.
Bake for about 12 minutes or until starting to brown.
Cool on baking sheet.
Store in airtight container for a week or freeze for longer storage.

Printable Recipe: Meow-ums Kitty Crackers

Peanut Butter and Pumpkin Doggie Biscuits Recipe

Peanut Butter and Pumpkin Doggie Biscuits - epicuricloud.com

"Ace" gives his paw stamp of approval on these doggie biscuits!! 

We don't have a dog (but we do have 2 of the sweetest guinea pigs!!) so I always like to test my dog treat recipes on a neighbor pup.  This time Ace, a sweet chihuahua mix rescue, was the lucky tester!  He promptly took the biscuit, ran and hid with it, which I think is a good sign - I managed to get one slightly blurry photo as I assured him I wasn't trying to take the biscuit from him!  Thanks for your help Ace!  Woof, Woof!

Peanut Butter and Pumpkin Doggie Biscuit Recipe:

(Recipe adapted from my sister-in-law, Laura's, Doggie Doughnut Recipe)

Makes about 9-10 biscuits, (depending on size of cookie cutter)

Measure into medium bowl 2 1/4 cups flour and other dry ingredients:
(You can use whatever flour combination you like.)
•    1 1/4 cup whole wheat flour
•    ½ cup oat flour
•    ½ cup rice flour

•    ¼ cup brewer’s yeast (found w/protein powders in grocery)
•    ½ teaspoon baking powder

Whisk together and add to dry ingredients:
•    2/3 cup chicken broth
•    1 egg

Mix In:

  • 3 tablespoons rolled oats
  • 1/4 cup peanut butter
  • 2 tablespoons pumpkin

Wrap and refrigerate dough an hour or longer to firm up.

Preheat oven to 350 degrees F.

Sprinkle flat surface with some additional flour and roll out dough about 1/4" - 1/2" thick.

Use bone shaped cookie cutter to cut about 9-10 bones. (re-rolling dough as necessary)

Place on a parchment lined baking sheet.  Use a skewer or toothpick to poke holes in bones (helps moisture escape.)

Brush on an egg wash (1 egg beaten with 1 tablespoon water) if you'd like a glossy finish.

Bake for 20 minutes at 350.  Then reduce oven temperature to 250 and bake for another 20 minutes.

Turn oven off and leave biscuits in as oven cools.  You want them to be quite dry.

Store in an air-tight container

 

Printable Recipe: Peanut Butter and Pumpkin Doggie Biscuits

Oven "Fried" Parmesan Pickles with Buttermilk Ranch Dip Recipe

oven fried parmesan pickles - epicuricloud

Say Parmesan Pepper Panko Pickles, 5 times fast!

Wasn't that fun!  I'll tell you what's more fun - double dipping these yummy crunchy, tart and salty nibbles in cool and creamy homemade ranch!  I'm thinking Friday night, cold beer and a few good friends laughing and crunching away! ( :

Oven “Fried” Parmesan Pickles with Buttermilk Ranch Recipe
Tina Verrelli – epicuricloud.com
Makes 10 “fried” pickle spears

Buttermilk Ranch Ingredients:
½ cup lowfat mayonnaise
¼ cup buttermilk
1 tablespoon pickle brine from jar
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dill
¼ teaspoon celery salt
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh minced parsley

“Fried” Pickle Ingredients:
10 dill pickle spears
½ cup flour
1 egg
¼ cup buttermilk
2/3 cup panko bread crumbs
2/3 cup shredded Parmesan cheese
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Non-Stick Baking Spray

Directions:
Note:  This recipe was written using the KitchenAid 12” Countertop Convection Oven.  Other oven temperatures and times may vary.

Roll pickle spears in paper towels to dry their outsides.  Preheat oven on Bake to 450 degrees F.  

Place rack on baking tray and spray both with non-stick cooking spray.

Arrange 3 shallow bowls.  
•    1st bowl with flour, 
•    2nd with egg and buttermilk, beaten together
•    3rd with bread crumbs, Parmesan cheese, pepper and salt, mixed together

Stir together the ranch dip ingredients in a small bowl, refrigerate.

Dredge each pickle spear in flour, shaking off excess.  Next, coat in egg mixture.  Lastly, coat with breadcrumb mixture, pressing crumbs on to coat.  Place coated pickles on prepared baking tray with rack.  Make sure they have a little room between so they get evenly crispy.  Spray them liberally with non-stick baking spray.  Bake in center of oven for 15-20 minutes or until crispy and browned.  Serve with Buttermilk Ranch Dip.

Printable Recipe: Oven "Fried" Parmesan Pickles with Buttermilk Ranch Dip