Carrot and Applesauce Chewies (Homemade Dog Treats)

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Carrot and Applesauce Chewies Recipe:

(Homemade Dog Treats)

Tina Verrelli -



Makes 30-35 Chewies



2 cups whole wheat flour

2 teaspoons baking powder

½ cup applesauce

½ cup finely shredded carrot

1 cup (Old Fashioned) oatmeal

1 egg, lightly beaten

¼ cup milk



Preheat oven to 325 degrees F.

Line 2 baking sheets with parchment paper or spray with non-stick spray.

In medium bow, whisk together flour and baking powder.

In mixer bowl add applesauce, carrot and oatmeal and half of flour mixture.

Mix on low speed and gradually add the remaining flour mixture.

Drizzle in the egg and milk.

Mix on medium speed until well combined.

Scoop 2 tablespoon portions onto prepared baking sheet.

(They do not spread much during baking, they stay in the scooped shape.)

Bake for about 15 minutes or until lightly browned on the outside but still soft on the inside.

Remove and allow to cool.

Keep in airtight container for up to 5 days or freeze

Make Butter with Your Food Processor

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Churn the Butter!

Who knew you could churn your own butter using your food processor?  I knew you could make it in your stand mixer, but a food processor makes it all a little neater!  Thanks to Joe R., QVC viewer, for the great suggestion!  It tastes amazingly fresh and light - I’m a little obsessed with this at the moment!  Imagine all the possibilities!  Cold night, hot pot of soup, fresh out-of-the-oven yeast rolls and fresh churned butter!! Heavenly!!

DIY Butter with Your Food Processor:


Tina Verrelli -

Makes about 1 cup butter (1 cup buttermilk)



2 cups heavy cream (a little cooler than room temperature)


Optional Flavorings:






Set up your food processor with the metal multi-purpose blade.  Add the heavy cream.  Run on high speed for about 5 minutes or until the butter forms into clumps and separates from the buttermilk.  Stop and scrape down the food processor bowl 1-2 times during the process.


Set a fine mesh strainer over a bowl.  (You can line with cheesecloth)  Pour the mixture into the strainer.  The buttermilk will drain into the bowl.  With your hands or the cheesecloth, gently squeeze out any more buttermilk.  Under running cold water at your sink.  Gently knead the butter allowing any further buttermilk to rinse free.  The cold water will help to firm up the butter.

(From what I hear, removing the extra buttermilk helps the butter to “keep” longer.)


Flavor the butter if desired.  We like some salt in our butter, the amount is very subjective.  We started with a ¼ teaspoon and added to taste from there.  You can knead the salt in by hand/spatula or rinse out the food processor and use it to mix in the salt.  


Cinnamon Sugar Option:  We started with ¼ teaspoon salt, added 1 teaspoon cinnamon and 2 tablespoons sugar.  You can easily adjust to your taste.


Place the finished butter in a container, cover and refrigerate.  I like to use mine within a week.


I reserve the buttermilk and use when making a cake or pancakes.

Peppermint Bark Truffles Recipe

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These easy treats make delicious homemade holiday gifts!

Peppermint Bark Truffles:

Tina Verrelli -

Makes 11-12


13 chocolate sandwich cookies

2 ounces cream cheese, cut into 1” pieces

¼ teaspoon peppermint extract (optional)

10-ounces vanilla candy melts or white chocolate chips

2 teaspoons solid shortening or coconut oil (if needed to thin chocolate texture)

½ cup crushed candy canes*


Pulse cookies in chopper or food processor to make crumbs.  Add cream cheese and peppermint extract if desired.  Process until uniformly mixed.

Line a baking sheet with parchment or waxed paper.  Scoop a 1-tablespoon portion of dough and roll into a ball and place on prepared baking sheet.  Repeat until all balls are formed.  Chill the balls in the freezer for about 10 minutes or in the refrigerator for about 30 minutes.  

While the balls are chilling:

  • Melt candy melts according to package directions - or -

  • Melt white chocolate chips:  place a heat proof bowl over a pot of simmering water.  The bottom of the bowl should not touch the water.  Add your chocolate and shortening and stir until smooth.  I usually keep the bowl over the warm water while I'm dipping the balls so the chocolate stays melted longer.

Dip each ball, swirling to coat and remove with a spoon, fork or chocolate dipping tool.  Place on prepared baking sheet.  Sprinkle each with crushed candy canes and continue until all balls are coated.

Chill until chocolate is set.


*Crush your own candy canes in a chopper or food processor.

Recipe is easily double or tripled for larger batches

Storage:  Arrange in an airtight container and store in the refrigerator for a few days or freeze.