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Peanut Butter and Banana Dog Treats
 Peanut Butter and Banana Dog Treats Meet Lola! She is my 10 year old part Yorkie and part Shiz Tzu. She loves her treats and these Woofies are no exception. Woofies are Peanut Butter and Banana Dog Treats made with real bananas and peanut butter. These make a soft dog biscuit that easily breaks in half. She has always had food allergies and the first year of her life she didn’t even know she was a dog I don’t think. She had to fed with a fork or she wouldn’t eat. I tried every food at the vets and I finally ended up making it for her. I’d make it and freeze it in muffin cups and at first it worked. Then she decided she would only eat it if it had been made that day. I got her sister about this time and finally she started eating (without a fork) but only so Chloe wouldn’t get it. Chloe was so little when she was born she fit in a coffee cup at 6 weeks of age and had to eat often. Boy did she love to eat. The only thing these 2 had in common was they came from the same parents and they both loved vegetables. Salad had to be one of their favorites but they both ate about any kind of vegetable and even fruit. Between the 2 of them I started making their dog treats and have for years. I’ll be sharing a few of those over the next few weeks. Sadly I lost Chloe this year to congestive heart failure. She was one of the happiest little dogs you could ever meet. I never even realized dogs could get this and she didn’t show any symptoms until about 8 hours before I lost her. These treats were one of her favorites. Peanut Butter and Banana Dog Treats Author: Mary Ellen Recipe type: Dog Treats Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: about 30 1 ripe banana 1/4 cup peanut butter 2 tablespoons dried milk powder 2 cups flour little additional flour for rolling out 1 ripe banana 1/4 cup peanut butter 2 tablespoons dried milk powder 2 cups flour little additional flour for rolling out Mash the banana in your mixer bowl or food processor. Add the peanut butter and milk powder. Add the flour and mix until thoroughly incorporated. Dough should be stiff, if not add a little additional flour until it is. (Flour amount is going to depend on size of banana used, mine was almost a cup of mashed banana) Sprinkle flour on counter. Roll out dough until a 1/4 inch thick. Cut out with a cookie cutter and place on a greased cookie sheet. Bake for 20 minutes at 350 degrees. You can bake a little longer if desired. My biscuits stayed soft with this baking time. Mash the banana in your mixer bowl or food processor. Add the peanut butter and milk powder. Add the flour and mix until thoroughly incorporated. Dough should be stiff, if not add a little additional flour until it is. (Flour amount is going to depend on size of banana used, mine was almost a cup of mashed banana) Sprinkle flour on counter. Roll out dough until a 1/4 inch thick. Cut out with a cookie cutter and place on a greased cookie sheet. Bake for 20 minutes at 350 degrees. You can bake a little longer if desired. My biscuits stayed soft with this baking time. You can find many more dog and cat recipes over at my other site, That’s My Home. Pin It!
Salads Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Hobo Bread Like Greenfield Village
Moist raisin and nut quick bread baked in cans. Hobo Bread Recipe I can’t guarantee that this is their recipe but I will tell you it is from one of their old newsletters years ago. I love that you bake this bread in cans, so start saving them if you want to do the same. Plain tin ones are best and if you don’t have any mini bread pans work also. Every time I make these, I always think just what happens if they won’t come out? Now I have been making this bread for say over 20 years so you would think by now I would be over that. Nope, as I popped these in the oven the other day I immediately thought what if they don’t come out? They have yet to stay in the can. This bread would make great gifts during the holidays. Tie a pretty ribbon on them and wrap in plastic wrap so that they stay fresh. One of the key things with this bread is soaking the raisins. Don’t start the recipe until the raisins and water have cooled back to room temperature. Enjoy! Don’t forget to follow me on Facebook, Pinterest – Love those Pins! or Google+ – Love those shares! 4.3 from 3 reviews Hobo Bread Like Greenfield Village Author: Mary Ellen Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: 6 cans 2 cups raisins 1 1/2 cups boiling water 4 teaspoons baking soda 4 Tablespoons butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 2 eggs 1 teaspoon salt 1 teaspoon vanilla 1 3/4 cups walnuts (I didn't use) 4 cups flour 2 cups raisins 1 1/2 cups boiling water 4 teaspoons baking soda 4 Tablespoons butter, softened 1/2 cup granulated sugar 1/2 cup brown sugar 2 eggs 1 teaspoon salt 1 teaspoon vanilla 1 3/4 cups walnuts (I didn't use) 4 cups flour Pour boiling water over raisins; let cool. Stir in soda and other ingredients. Fill 6 or 7 greased and floured soup cans to half full. (I do mine at 2/3rds.) Bake at 350°F. for about 45 minutes. Cool and remove from cans. Restaurant Recipes area Pour boiling water over raisins; let cool. Stir in soda and other ingredients. Fill 6 or 7 greased and floured soup cans to half full. (I do mine at 2/3rds.) Bake at 350°F. for about 45 minutes. Cool and remove from cans. Restaurant Recipes area
Quick Breads Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Best Ever Mexican Rice
Mexican Rice that is full of vegetables, garlic, chili powder, cumin and tomatoes. I always hate to say the words best ever but to me this is the best Mexican rice I have ever had. This is full of vegetables with just a hint of garlic, cumin and chili powder. Once you make this rice you will never be the same eating the rice usually served at Mexican restaurants. Last week I had one of the best weeks ever also at least as far as getting to see wildlife is concerned. First I got to see a baby owl out in the wild right before it learned to fly with it’s mama, an alligator across the lake from me, a pair of black swans for a couple of days too. It had been so long my camera had been used for anything but food I am surprised it worked. So even thought it has nothing to do with food I am going to share a few photos with you. This is a baby Bard Owl and his mama He was the biggest surprise of all, he hung around for a couple of days sunbathing across the lake. I also had a big bird fly by with a 8 inch fish in his claws and a snake. I was hoping the swans would stay but they moved on. The first day I fed them bread and then learned it isn’t the best for them so the next day we did romaine and they loved it. Best Ever Mexican Rice Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Serves 4 1 tablespoon olive oil 2 cloves garlic, minced 1 cup onion, diced 1 1/2 cups Uncle Ben's Rice 1 1/2 cups chicken broth 1 15 oz. can petit diced tomatoes 1 cup water 1 cup corn kernels 1 cup diced carrots 3/4 cup frozen peas 1/4 teaspoon chili powder 1/4 teaspoon cumin salt and black pepper, to taste 1 tablespoon olive oil 2 cloves garlic, minced 1 cup onion, diced 1 1/2 cups Uncle Ben's Rice 1 1/2 cups chicken broth 1 15 oz. can petit diced tomatoes 1 cup water 1 cup corn kernels 1 cup diced carrots 3/4 cup frozen peas 1/4 teaspoon chili powder 1/4 teaspoon cumin salt and black pepper, to taste Saute garlic with olive oil in a sauté pan for 1 minute. Add the onions and stir until they start to turn translucent, about 3 minutes. Stir in the rice. Cook over medium heat until the rice starts to brown. Add the chicken broth, tomatoes and 1/2 of the water. Stir in the spices. Cover. Cook for 10 minutes over medium heat. Add the carrots and corn. If more water is needed add it. Cook another 5 minutes. Add the peas. Remove from heat and leave covered until ready to serve. Saute garlic with olive oil in a sauté pan for 1 minute. Add the onions and stir until they start to turn translucent, about 3 minutes. Stir in the rice. Cook over medium heat until the rice starts to brown. Add the chicken broth, tomatoes and 1/2 of the water. Stir in the spices. Cover. Cook for 10 minutes over medium heat. Add the carrots and corn. If more water is needed add it. Cook another 5 minutes. Add the peas. Remove from heat and leave covered until ready to serve. Sour Cream Chicken Enchiladas Mexican Flan
Chocolate Fudge Pie
 Chocolate Fudge Pie One bite of this pie will have you in chocolate heaven, it is so creamy and fudgy! It has a chocolate cookie crust, chocolate filling and a marshmallow topping. I used Ghirardelli 60% Cacao Bittersweet Chocolate for the filling. There is no additional sugar in the filling so this pie relies on the crust and topping to provide that. Everyone who tried it this week loved it. You can use any kind of chocolate bars you have, except for milk chocolate. Try bittersweet, semisweet or sweet chocolate. Chocolate chips could even be used. I just loved the dark chocolate in this pie. It really was good! Chocolate Fudge Pie Author: Mary Ellen Recipe type: Dessert, Chocolate Prep time: 30 mins Cook time: 18 mins Total time: 48 mins Serves: serves 8 Crust 6 oz. chocolate sandwich cookie 6 oz. butter, melted Filling 10 oz. Ghirardelli 60% Cacao Bittersweet Chocolate 1 cup heavy cream 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Topping 2 egg whites 1/3 cup sugar 1/4 cup water 1/2 teaspoon vanilla Crust 6 oz. chocolate sandwich cookie 6 oz. butter, melted Filling 10 oz. Ghirardelli 60% Cacao Bittersweet Chocolate 1 cup heavy cream 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Topping 2 egg whites 1/3 cup sugar 1/4 cup water 1/2 teaspoon vanilla Crush the cookies in a food processor. Add the melted butter. Spread out the cookie mixture in a pie pan. Bake for 10 minutes at 350 degrees. Cool. Heat the heavy cream until it starts to steam. Break up the chocolate in the food processor. Pour the heavy cream over the chocolate. Pulse several times until the chocolate is melted. Let cool for 5 minutes. With the machine running add the eggs one at a time. Blend well and add the vanilla. Pour into prepared pie crust. Bake for 18 - 20 minutes at 350 degrees. To make the topping add the water and sugar to a small saucepan. Bring to a boil and cook until it reaches 238 degrees. Beat the egg whites until frothy. Slowly add the sugar water. Beat until soft peaks form. Top the pie with the mixture. Broil the topping until it turns a light brown. Crush the cookies in a food processor. Add the melted butter. Spread out the cookie mixture in a pie pan. Bake for 10 minutes at 350 degrees. Cool. Heat the heavy cream until it starts to steam. Break up the chocolate in the food processor. Pour the heavy cream over the chocolate. Pulse several times until the chocolate is melted. Let cool for 5 minutes. With the machine running add the eggs one at a time. Blend well and add the vanilla. Pour into prepared pie crust. Bake for 18 - 20 minutes at 350 degrees. To make the topping add the water and sugar to a small saucepan. Bring to a boil and cook until it reaches 238 degrees. Beat the egg whites until frothy. Slowly add the sugar water. Beat until soft peaks form. Top the pie with the mixture. Broil the topping until it turns a light brown. Pin It!
Broccoli Rice Casserole
Tender pieces of broccoli, sliced mushrooms and rice in a creamy cheddar cheese sauce. Broccoli Rice Casserole This is an excellent side dish, full of broccoli, mushrooms and rice. It cooks up in about 50 minutes. The rice is not cooked when it goes in so that is why it has a long cooking time. If you have leftover cooked regular rice I would think it would be done in about 30 minutes. The mushrooms are optional but I ran into a great buy on them and now am putting them in everything this week. I loved them in this dish so if you are a mushroom lover don’t leave them out. I used cream of chicken soup in this but you can use any kind of cream soup you like or make a homemade cream sauce if you don’t like using canned soup. Broccoli Rice Casserole Author: Mary Ellen Prep time: 10 mins Cook time: 50 mins Total time: 1 hour 12 oz. frozen broccoli or fresh blanched 8 oz. sliced mushrooms 2/3 cup rice - not instant 1 can cream of chicken soup 1 1/2 soup cans of milk 1 cup shredded sharp cheddar cheese salt and pepper butter for pan 12 oz. frozen broccoli or fresh blanched 8 oz. sliced mushrooms 2/3 cup rice - not instant 1 can cream of chicken soup 1 1/2 soup cans of milk 1 cup shredded sharp cheddar cheese salt and pepper butter for pan Combine all of the ingredients in a buttered baking dish. Mix well. Bake at 350 degrees for 50 minutes. www.ThatsMyHome.com Combine all of the ingredients in a buttered baking dish. Mix well. Bake at 350 degrees for 50 minutes. www.ThatsMyHome.com Serving size: Serves 6 How about this Broccoli Souffe’? Best Ever Mexican Rice Or perhaps this Spinach Pie? Pin It!
Breakfast Fried Rice
 Breakfast Fried Rice Breakfast Fried Rice makes an amazing breakfast. It is sure to become a family favorite. I’ve never thought of rice as a breakfast food before and then a friend mentioned she had tried making some rice with bacon in it for breakfast. This got me thinking for several days about it so I went into the kitchen finally and came up with the best fried rice I’d had in a long time. It was hard to stop eating it, that’s how much I loved it. I’ve been telling you all week about the awesome meats I’d gotten from Butcher Box. Well in the bottom of the box was the most delicious bacon I’ve had in a long time. This is an uncured, no sugar bacon that comes from pork that is vegetarian fed with no antibiotics from Peterson’s farm. I am seeing some bacon gravy and biscuits in my future soon. Like maybe tomorrow? You can use any leftover rice you have. Your fried rice will be better if you allow the rice to chill and also dry out. I used a 10 minute boil in the bag rice which I cooked on purpose yesterday just to make this rice today. I love using Jasmine rice also for fried rice. Mix and match the veggies to change it up. Serve with or without the poached egg. I think the egg enhanced it, it acts like a sauce almost. Cut it up and mix it into the rice. Don’t like poached eggs? Then a minute before you think it is done, push the rice to sides the best you can and scramble 2 eggs and mix that in. The possibilities are endless! Breakfast Fried Rice Author: Mary Ellen Recipe type: Breakfast, Brunch Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: Serves 2 3 cups day old rice 4 strips bacon chopped 3 green onions 3 tablespoons soy sauce 1 teaspoon sesame oil 2 tablespoons Chinese sweet chili sauce 1 tablespoon rice wine vinegar 1 tablespoon sesame seeds toasted - optional 3 cups day old rice 4 strips bacon chopped 3 green onions 3 tablespoons soy sauce 1 teaspoon sesame oil 2 tablespoons Chinese sweet chili sauce 1 tablespoon rice wine vinegar 1 tablespoon sesame seeds toasted - optional Fry the bacon in a large saute pan until crispy. Put cooked bacon on a paper towel to blot off excess fat. Leave 1 teaspoon of the bacon fat in the pan. Add the rice and stir it to breaks up any clumps. Add 2/3 of the green onions and frozen peas. Add the soy sauce, sesame oil, sweet chili sauce and rice wine vinegar to the rice and stir in. Just cook a few more minutes. Serve with remaining green onions and a poached egg with salt and pepper on it. Fry the bacon in a large saute pan until crispy. Put cooked bacon on a paper towel to blot off excess fat. Leave 1 teaspoon of the bacon fat in the pan. Add the rice and stir it to breaks up any clumps. Add 2/3 of the green onions and frozen peas. Add the soy sauce, sesame oil, sweet chili sauce and rice wine vinegar to the rice and stir in. Just cook a few more minutes. Serve with remaining green onions and a poached egg with salt and pepper on it. Try another of our breakfast recipes? Bacon Peppered Gravy French Toast Strawberry Kabobs Blueberry Pancakes Blueberry Coffee Cake Pin It!
Spanish Rice
 Spanish Rice This is dish my mom made often when we were growing up. I have to admit I really didn’t like it much but today when I make it, it is pure comfort food. I wouldn’t use an instant type of rice for this dish. The rice will get mushy if you do. You can use about any variety of rice but for this dish I use Uncle Ben’s rice. This dish is economical and tastes great too! Spanish Rice Author: Mary Ellen Recipe type: Main Dish, Beef Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 4 - 6 1 lb. ground beef 1 cup chopped onion 3/4 cup chopped green onion 28 oz. can crushed tomatoes 28 oz. water 1 1/2 cups rice - I used Uncle Ben's 2 cloves garlic crushed 2 teaspoons basil salt and pepper 1 lb. ground beef 1 cup chopped onion 3/4 cup chopped green onion 28 oz. can crushed tomatoes 28 oz. water 1 1/2 cups rice - I used Uncle Ben's 2 cloves garlic crushed 2 teaspoons basil salt and pepper Brown the ground beef. Add the onion and green pepper. Stir in the crushed tomatoes and water. Add the seasonings. Cook for 15 minutes. Add the rice. Cook for 20 minutes or until rice is tender. Brown the ground beef. Add the onion and green pepper. Stir in the crushed tomatoes and water. Add the seasonings. Cook for 15 minutes. Add the rice. Cook for 20 minutes or until rice is tender. Maybe you’d like to try our recipe for? Lasagna Soup Beefy Garlic Tomato Pasta Swiss Steak with Mushrooms Pin It!
Ratatouille
 I learned to make this dish many years ago when I worked at a local hotel where I used to live. I think that this dish can make anyone who says they hate eggplant love it. It comes together quite quickly once the vegetables are chopped and is one of those dishes that is better the next day. This picture has chicken breast pictures in it which I love adding. I love serving it with grilled chicken, with pasta or just by itself. It makes a great diet dish! You can eat it either hot or cold. This is one of my favorite summer dishes to make, it is so versatile I know you’ll love it too. Ratatouille Author: Mary Ellen Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: Serves 6 - 8 1 eggplant - diced salt olive oil 1 large onion 2 - 3 garlic cloves - minced 1/2 green pepper 2 zucchini - diced 2 yellow squash - diced 1 14.5 ounce can diced tomatoes 1/2 cup water 2 teaspoons wine vinegar 2 teaspoons sugar 1 - 2 tablespoons basil 1/2 teaspoon oregano salt and pepper to taste 1 eggplant - diced salt olive oil 1 large onion 2 - 3 garlic cloves - minced 1/2 green pepper 2 zucchini - diced 2 yellow squash - diced 1 14.5 ounce can diced tomatoes 1/2 cup water 2 teaspoons wine vinegar 2 teaspoons sugar 1 - 2 tablespoons basil 1/2 teaspoon oregano salt and pepper to taste Dice the eggplant and place in a strainer. Sprinkle with salt and leave in sink to drain for 20 minutes. Blot with paper towels to remove the moisture that formed on the eggplant. The salting helps to rid the eggplant of bitterness that sometimes comes from the seeds in it. Add oil to pan and stir in garlic and onions. After the onions have turned translucent stir in the eggplant and green peppers. Add the tomatoes, water and spices. Cook for 10 minutes or until the eggplant begins to soften. Add the zucchini and summer squash. Cook for 5 minutes. Add the wine vinegar and sugar. Cook for a few more minutes and taste to adjust seasoning. Dice the eggplant and place in a strainer. Sprinkle with salt and leave in sink to drain for 20 minutes. Blot with paper towels to remove the moisture that formed on the eggplant. The salting helps to rid the eggplant of bitterness that sometimes comes from the seeds in it. Add oil to pan and stir in garlic and onions. After the onions have turned translucent stir in the eggplant and green peppers. Add the tomatoes, water and spices. Cook for 10 minutes or until the eggplant begins to soften. Add the zucchini and summer squash. Cook for 5 minutes. Add the wine vinegar and sugar. Cook for a few more minutes and taste to adjust seasoning. How about making this dish with some of the leftovers? Roasted Vegetable Pasta You might also like our Chicken Parmesan Casserole
Mexican Soup
 Today I decided to make some ratatouille so while at the grocery store I picked up a couple cans of tomatoes. By mistake instead of the petite chopped tomatoes I grabbed a couple of chili ready tomatoes with seasonings already in the tomatoes. When I realized I had the wrong tomatoes I decided to create a Mexican soup. I had a couple of of grilled chicken breasts left over from last nights dinner and I had also bought at the store a bag of frozen Seasoned Corn and Black Beans made by PictSweet at the grocery store. The result was absolutely delicious and quick. It took about 25 minutes to cook. If you like the soup at Moe’s you’ll love this recipe. Mary Ellen’s Southwestern Mexican Soup 2 14.5 ounce cans chili ready diced tomatoes 2 cups water 1 clove garlic – crushed 1/2 of a small onion – diced salt to taste 1 teaspoon sugar 1 tablespoon chicken bouillon paste Bring to a boil and cook for 10 minutes. Add: 2 grilled chicken breasts – chopped up 1 14 ounce bag Seasoned Corn and Black Beans by Pictsweet Cook for another 10 minutes. Add: 1/2 teaspoon baking soda Stir in and add 1 can evaporated milk – I used no fat Add: 1 tablespoon flour that is mixed with a little water to thicken Cook another 5 minutes. Taste for seasoning and serve. This is on the spicy side so if you don’t want it real spicy I would just use regular tomatoes.