xiaoxl/recipe_data huggingface dataset:
Hawaiian Tarts
Category: desserts
By Jan Taylor

A tropical tart with pineapple and coconut. These are pretty and delicious.

Ingredients:
1 ¾ cups all-purpose flour
½ cup confectioners' sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
½ cup white sugar
1  egg
1 ½ cups flaked coconut
⅓ cup confectioners' sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the butter, vanilla  and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Yields: 3 dozen

Calories: 130.6
Fat: 6.2 g
Saturated fat: 4.1 g
Carbohydrates: 18.4 g
Sugars: 12.3 g
Dietary fiber: 0.5 g
Protein: 1 g
Cholesterol: 18.7 mg
Sodium: 47.3 mg
KFC® Copycat Gravy
Category: side-dish
By DecompileCodex

This recipe is a copycat version of KFC®'s gravy.

Ingredients:
3 tablespoons butter, divided
1 small onion, finely chopped
5 tablespoons unbleached all-purpose flour
2 ½ cups water
2 teaspoons beef bouillon
2 teaspoons chicken bouillon
fresh ground black pepper to taste

Directions:
Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes. Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

Prep time: 5 mins
Cook time: 33 mins
Total time: 38 mins
Yields: 2 cups

Calories: 122.3
Fat: 8.9 g
Saturated fat: 5.6 g
Carbohydrates: 9.5 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 1.5 g
Cholesterol: 23 mg
Sodium: 303.7 mg
Decadent 5 Minute Strawberry Cheesecake for 2- Reg or Sugar-Free


Ingredients:
reduced-fat cream cheese, half-and-half, vanilla extract, sugar

Directions:
You want to use a 1 quart casserole dish.  For special occasions I use a heart shaped one.  Whatever dish you choose should be about 5 or six inches across and have short sides.
Using your hands, crumble up the cookies into the dish.  Crumble them pretty finely and spread them out evenly.
In a small bowl, combine the cream cheese, half and half, vanilla and your sweetener of choice (use the smaller amount of sweetener, taste and add more if you want it sweeter].  Using a fork, mix everything up until smooth and well combined.  Spread this carefully over top of the cookie crumbs.
Spread strawberry filling over the top and serve or you can chill to serve later.  Try not to eat it before dessert.
Pommes Anna with Gruyere
Category: side-dish
By Ann

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

Ingredients:
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1  thinly sliced sweet onion
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

Directions:
Combine salt, pepper, and thyme in a bowl. Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl. Melt remaining 1 tablespoon butter in the skillet; remove from heat. Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture. Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes. Invert potatoes carefully onto a serving dish.

Prep time: 20 mins
Cook time: 43 mins
Total time: 1 hr 8 mins
Yields: 1 10-inch skillet

Calories: 201.6
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 34.4 g
Sugars: 1.6 g
Dietary fiber: 3.5 g
Protein: 4 g
Cholesterol: 15.3 mg
Sodium: 488.9 mg
Fleischkuechle (Flesh-Keek-Luh)
Category: main-dish
By LYSS17

Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it!  Recipe sounds odd. Take a chance. I guarantee your family will love it!

Ingredients:
6 cups all-purpose flour
2 teaspoons salt
3  eggs
2 cups milk
8 ounces extra lean ground beef
1 small onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
1 quart oil for deep frying

Directions:
In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside. In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface. Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers. Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 10 servings

Calories: 1131.4
Fat: 92.3 g
Saturated fat: 13.1 g
Carbohydrates: 60.5 g
Sugars: 2.9 g
Dietary fiber: 2.2 g
Protein: 16.2 g
Cholesterol: 73.8 mg
Sodium: 755.4 mg
Drake Hogestyn's Salad Pizza


Ingredients:
mozzarella cheese, sour cream, chopped tomato, avocado, green onions, feta cheese

Directions:
Preheat oven to 450 degrees.
Cover crust with Mozzarella cheese and bake about 15 minutes, until crust is lightly browned and cheese is bubbling.
Remove from oven and quickly spread crust with sour cream.
Mix remaining ingredients in a bowl, adding hot sauce to taste.
Spread mixture over sour cream and it's ready.
Sausage Frittata
Category: trusted-brands-recipes-and-tips
By JimmyDean

Delicious for brunch or a quick week-night dinner, this frittata with sausage, potatoes, and Parmesan cheese is topped with chopped tomato and sliced green onion.

Ingredients:
1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups cubed cooked red potatoes
8  eggs
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped seeded tomato
2  green onions, thinly sliced

Directions:
Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot.  Stir in potatoes. Beat eggs, cheese, salt and pepper in large bowl with wire whisk.  Pour over sausage mixture. Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath.  (Do not stir.) Reduce heat to medium-low; cover.  Cook 14-17 minutes or until eggs are set. Top with tomato and onions.  Cut into 8 wedges to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 213.8
Fat: 15.3 g
Saturated fat: 5.2 g
Carbohydrates: 7.4 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 11.3 g
Cholesterol: 206.4 mg
Sodium: 312.1 mg
Soft Chocolate Cookies
Category: desserts
By Frankie

Your family will find these chocolate cake-like cookies irresistible!

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup light brown sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
¼ cup confectioner's sugar, for dusting  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips. Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets. Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 149.6
Fat: 7 g
Saturated fat: 4.3 g
Carbohydrates: 21.5 g
Sugars: 15.1 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 23.9 mg
Sodium: 109.6 mg
Norse Skillet Potatoes


Ingredients:
new potatoes, fresh rosemary leaves, olive oil, dried mustard, black pepper

Directions:
Preheat oven to 425°.
Slice potatoes wafer thin, using vegetable slicer or food processor.  Drop potato slices into cold water to avoid discoloration.
Rub rosemary between fingers to break apart.  Heat oil in a 12-inch cast iron skillet.  Add potatoes, and cook over medium-high heat, shaking pan gently to toss but not break potatoes.  When potatoes are slightly limp, sprinkle with rosemary, mustard, and pepper.  Shake well to mix.  Press with spatula.  Cook until potatoes are brown and crisp on bottom, lifting carefully to check.
Sprinkle cheese on top of the potatoes.  Immediately place skillet in oven and bake 2 to 3 minutes or until cheese starts to bubble and brown slightly.
Swiss Cut Meat


Ingredients:
onion, butter, dry white wine, lemon juice, parsley

Directions:
Trim veal of any fat and gristle and cut into thin strips.
Clean mushooms and slice thinly.
Chop onion.
Heat a frying pan to medium-high, melt butter and lightly brown the strips of veal.  Remove meat from pan and leave in a warm place.
Fry the mushrooms in the pan for a few minutes with the lemon juice, turning them as necessary. Add the chopped onion, allow it to brown.
Deglaze with the wine, and reduce the heat.
Cover and braise gently for five minutes.
While the mushrooms are cooking, beat the cream so that it thickens slightly.
Return the meat to the pan, raise the heat, but do not allow to boil. Stir in the cream, taking care not to let it separate.
Add the parsley.
Season with salt and pepper to taste.
Leave covered for another 2-3 minutes to rest and allow the flavors to mesh.
Blueberry and Lemon Pikelets


Ingredients:
flour, baking powder, white sugar, soymilk, fresh lemon rind, blueberries

Directions:
Combine dry ingredients then add egg whites, soy milk, and lemon zest., Mix to smooth batter and add blueberries., Heat a non-stick pan sprayed lightly with cooking spray over medium heat., Cook Tablespoons of mixture for 1-2 minutes per side.
Blackberry Cheesecake


Ingredients:
butter, margarine, cream cheese, sugar, sour cream, cornstarch, ground cinnamon, eggs, vanilla extract, fresh blackberries

Directions:
In a bowl, combine the crushed cookies and chopped almonds; stir in melted butter until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
In a big bowl, combine the cream cheese, sugar, sour cream, cornstarch, and cinnamon.
Beat with an electric mixer until smooth.
Add in eggs and egg yolk, one at a time; beating well after each addition.
Beat in the sweet blackberry wine, almond extract, and vanilla extract; stir in the blackberries and almonds.
Pour the cream cheese mixture over the crust.
Bake at 350° for 15 minutes; decrease heat to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove cake from the oven and run a knife around the inside edge of the pan.
Chill, uncovered, overnight.
Pheasant With Mushrooms  and Onions


Ingredients:
pheasants, flour, butter, olive oil, onions, chicken broth

Directions:
Combine olive oil and butter in frying pan.Cut pheasant into leg and breast pieces.
Roll pheasant in flour and brown in frying pan for 5 minutes turning once.
Remove pheasant from oil and butter. Chop onions into 3/4" pieces.
Sauté mushrooms and onion in same pan until brown.
Add pheasant on top of mushrooms and onions, pour chicken broth over pheasant, cover and simmer for 1 hour.
Serve with rice and asparagus.
Savory Dry Rub Smoked Ribs


Ingredients:
garlic powder, chili powder, cumin, black pepper, Dijon mustard, spicy mustard, sugar

Directions:
In a bowl, combine ALL spices, except the sugar and the pepper flakes, and mix together thoroughly.
Add the mustard, and mix the spices into the mustard, until it's almost a paste.
Take your rack of ribs, and sprinkle the bone side with a little cajun seasoning.
On the meat side of your ribs, spread the mustard/spices, almost like you were icing a cake. Cover entire meat side with your mustard/spice mixture.
After the ribs are covered, sprinkle your pepper flakes on top, to add a little spice. Finally, sprinkle your sugar on top, to get that little twinge of sweetness!
Smoke on a charcoal BBQ, for about an 1 hour and 30 minutes, bone side down the entire time. Adjust cooking time depending on how big your rack of ribs is, and how hot your fire is. The key to these ribs being perfect is low and slow.
Mashed Potato Puffs With a Twist


Ingredients:
eggs, small curd cottage cheese, butter, salt, pepper, ground nutmeg, green onions, red bell pepper, bacon

Directions:
Preheat oven to 450 degrees.
Grease muffin tins.
Bring yams to a boil, reduce heat and cook until soft - 15-20 minutes.
Meanwhile, cook bacon until crisp, blot grease from bacon and crumble finely, set aside.
In a small bowl use a hand mixer to blend eggs, cottage cheese, goat cheese, butter, salt, pepper and nutmeg.
Beat until mixture is creamy and smooth, set aside.
Prepare Simply Potatoes Traditional Mashed according to package instructions.
Combine Simply Potatoes with yams and stir mixture over low heat for a few minutes to let any excess liquid cook off.
Stir green onions, red bell pepper and bacon into potato mixture and mix well.
Pour egg mixture into potatoes and stir by hand until thoroughly blended.
Spoon mixture into muffin tins, 3/4 full.
Bake at 450 for 25 minutes, until golden brown.
Let stand for 5 minutes,  serve with sour cream if desired.
Mozzarella Basil Bread
Category: bread
By Soups On...

Soft, chewy, and cheesy!

Ingredients:
2 cups warm water (100 degrees F/40 degrees C)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
4 cups bread flour, or as needed
1 cup shredded mozzarella cheese
¼ cup milk
1 tablespoon dried basil

Directions:
Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions. Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour. With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes. Preheat oven to 425 degrees F (220 degrees C). Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 20 mins
Yields: 2 round loaves

Calories: 25.6
Fat: 1.2 g
Saturated fat: 0.8 g
Carbohydrates: 1.5 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 2.2 g
Cholesterol: 4.8 mg
Sodium: 482.6 mg
Baked Fresh Rainbow Trout
Category: seafood
By In-a-Pickle

Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use whole fish you can buy already  gutted from the supermarket, with heads and tails still on. Make sure you pick trout that are really, really fresh. I find the dish doesn't even need lemon slices but you can use them if you like. The key is to remember to add the water to the dish as instructed in directions, which keeps fish from drying out. Serve with rice and veggies. Light and delicious. Be careful of bones! Make sure to add hot water to the dish; cold water can crack the baking dish.

Ingredients:
2 teaspoons olive oil, or to taste
2  whole rainbow trout, gutted and cleaned, heads and tails still on
¼ teaspoon dried dill weed
¼ teaspoon dried thyme
salt and freshly ground black pepper to taste
½ large onion, sliced
2 thin slices lemon  (Optional)
2 tablespoons hot water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil. Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish. Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 373
Fat: 15.3 g
Saturated fat: 4 g
Carbohydrates: 1.5 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 54.2 g
Cholesterol: 162.5 mg
Sodium: 158.6 mg
Parmesan Corn Bread Pie


Ingredients:
all-purpose flour, cornmeal, baking powder, parmesan cheese, black pepper, salt, olive oil, yellow onion, egg, milk, honey

Directions:
Preheat oven to 375°F
Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic, black pepper and salt in a bowl; set aside.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and cook until golden brown and starting to caramalize, about 15 minutes. Move  to a large bowl, making sure to scrape out and include all of the oil from the skillet, and set aside to let cool slightly.
Add egg, milk, and honey to onions and stir well. Add onion mixture to bowl with flour mixture and stir until blended.
Use the remaining 1 tablespoon oil to grease a 9-inch pie plate. Pour the batter into the pie plate and sprinkle top with remaining 2 tablespoons cheese.
Bake for 25 to 30 minutes, then slice and serve. Enjoy!
Lemon-Sauced Pudding


Ingredients:
flour, sugar, baking powder, lemon peel, salt, milk, hot water, lemon juice, sugar

Directions:
Measure first 7 ingredients into a bowl.
Mix well.
Turn into greased 3 1/2 qt slow cooker.
Stir hot water, lemon juice and second amount of sugar together in separate bowl.
Pour carefully over batter.
Do not stir.
Place 5 paper towels between top of slow cooker and lid.
Cook on high for about 2 hours till toothpick inserted comes out clean.
Potato Plum Dumplings
Category: world-cuisine
By LINDA MCLEAN

Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they're well worth the effort.

Ingredients:
4 large russet potatoes
½ teaspoon salt
1 tablespoon butter, softened
2  eggs, beaten
¼ cup farina
1 cup all-purpose flour, or as needed
12  Italian prune plums
12 cubes  white sugar
½ cup butter, melted
¼ cup white sugar
1 cup dry bread crumbs
additional melted butter and sugar for garnish (optional)

Directions:
Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into  twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm. Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

Prep time: 35 mins
Cook time: 20 mins
Total time: 2 hrs 55 mins
Yields: 12 dumplings

Calories: 326.1
Fat: 10.4 g
Saturated fat: 5.9 g
Carbohydrates: 53 g
Sugars: 14.8 g
Dietary fiber: 4.4 g
Protein: 6.8 g
Cholesterol: 53.9 mg
Sodium: 243.5 mg
Yam and Apple Casserole
Category: side-dish
By VEGAS

Perfect for the Thanksgiving holiday, yams and apples are baked with a sweet glaze.

Ingredients:
4 large yams
3 tablespoons butter
1 tablespoon cornstarch
½ cup packed brown sugar
1 ½ cups apple juice
1 tablespoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground allspice
3 large apples - peeled, cored and sliced

Directions:
Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice. Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers. Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 419.6
Fat: 4.8 g
Saturated fat: 2.8 g
Carbohydrates: 93 g
Sugars: 27.8 g
Dietary fiber: 10.8 g
Protein: 3.7 g
Cholesterol: 11.4 mg
Sodium: 54.9 mg
No-Bake Peanut Butter Dog Treats


Ingredients:
unsweetened applesauce, coconut oil, blueberries, oats

Directions:
Add the wet ingredients and mix thoroughly.
Drop in the oats; stir to combine.
Form tablespoon-size balls and dust with more oats.
Refrigerate for 1 hour.
Enjoy!