Fantastic, thanks!! :D<br /> <br /> ShiNya, I bet you could mix in beef stock or different stocks for a variety of flavoured dog treats :O

Plain old pot on the stove Clay. Although my mom has kept it for hours in a crock pot for work things - she has a lot of vegetarian coworkers, so she loves to use this recipe for potlucks at work.<br /> <br /> I suspect you could use a crockpot and let it sit all day.<br /> <br /> ====<br /> <br /> Gopher, I love the dog recipe. :3

Hey ZJ, you didn't specify.. what do you cook that in? plain ol' pot on the stove? crock-pot?

There doesn't seem to be anything saying the recipes have to be for people, so here's one for dogs. Humans can eat them too, but fair warning, they are very bland. <br /> <br /> *- Allergy Warning -*<br /> Contains: wheat, dairy, and peanuts<br /> <br /> Peanut Butter Dog Treats<br /> <br /> 2 cups whole wheat flour<br /> 1 cup creamy peanut butter<br /> 1 cup milk<br /> 1 teaspoon baking powder<br /> <br /> - Preheat oven to 375F.<br /> - Mix all ingredients well.<br /> - Dough should stick together, but still crumble with relative ease.<br /> - Roll out dough and cut into any shape you would like. This is a good opportunity to use cookie cutters, though I make them bite-size (in relation to a GSD).<br /> - Using a spatula, place treats on an ungreased cookie sheet.<br /> - Bake for 20-25 minutes or until slightly golden on top and at desired firmness*. Cookies will not spread out during baking.<br /> <br /> * 20-ish minutes produces typical cookie softness. For crunchier treats, bake for a few minutes longer. Keep an eye on it so as not to burn them.

For Ehm (and anyone else)<br /> <br /> Barley Vegetable Soup<br /> (This is vegetarian)<br /> <br /> <br /> <br /> 2 quarts vegetable broth, low sodium<br /> 1 cup uncooked barley<br /> 4 large carrots, chopped <br /> 2 stalks celery, chopped<br /> 1 (14.5 ounce) can diced tomatoes with juice<br /> 1 zucchini, chopped<br /> 1 yellow squash, chopped<br /> 1 (15 ounce) can garbanzo beans, drained<br /> 1 onion, chopped<br /> 1 clove garlic, minced<br /> 3 bay leaves<br /> 1/2 teaspoon ground black pepper or 5 peppercorns<br /> 1 teaspoon curry powder (I double this, easily, but I like curry.)<br /> 1 teaspoon paprika<br /> 1 teaspoon Vegan Worcestershire sauce<br /> <br /> Cook the onion, garlic, celery and carrots for a minute or two in a little olive oil. Throw in the spices and stir around for a few extra seconds. Throw in everything else. <br /> <br /> Let cook for 70-90 minutes. Eat. <br /> <br /> To cut down cook time, soak the barley in hot, hot water while you cut up all the veggies.<br /> <br /> This is the vegetarian/vegan version, I also do this with stew meat cut up into small chunks in it and it's just as tasty! Just cook with the onions etc at the beginning.<br /> <br /> Lastly, this is the summer version. I alter veggies based on seasons. Winter will have sweet potatoes and parsnips and turnips.

Buffalo Chicken Mac ‘n Cheese<br /> <br /> 6 tablespoons butter (divided)<br /> salt<br /> 1 pound elbow macaroni<br /> 3 cups shredded rotisserie chicken<br /> 2 cloves garlic, minced<br /> 3/4 cup hot sauce (divided)<br /> 2 tablespoons all-purpose flour<br /> 2 teaspoons dry mustard<br /> 2 cups milk (I used 2%)<br /> 1/2 cups heavy cream<br /> 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3.5 cups)<br /> 8 ounces pepper jack cheese, shredded (about 2 cups)<br /> 2/3 cup sour cream<br /> 1 cup panko bread crumbs<br /> 1/2 cup crumbled blue cheese<br /> 2 tablespoons chopped fresh parsley<br /> <br /> Preheat the oven to 350° F and grease a 9-by-13-inch baking dish.<br /> Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.<br /> Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.<br /> Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the milk and cream, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.<br /> Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.<br /> Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.<br />

<b>Ground Turkey Meatballs</b><br /> Makes about 25 - 35 meatballs (depending on size).<br /> It's best if you mix this up in advance (the night before or early in the morning) and refrigerate it for several hours. You don't have to, but it makes it a bit easier to form the meatballs.<br /> <br /> <b>Ingredients</b><br /> 1 lb ground turkey<br /> 1 c bread crumbs<br /> 1 egg<br /> ½ c grated parmesan<br /> ¾ tsp parsley<br /> ¾ tsp basil<br /> ½ tsp garlic powder<br /> ½ tsp salt<br /> ¼ tsp paprika<br /> 1 c water<br /> <br /> <b>Directions</b><br /> Now, there's no real set way you have to mix up most of this.<br /> However you like, combine all your ingredients, except the water, into a large metal or glass bowl.<br /> Personally, I just dump the turkey in the bowl, dump everything else on top of it, and then mix it up with my hands. If you wanted, you could combine the spices and cheese and breadcrumbs in one bowl, and mix the meat and egg in another, and then add the the former to the latter, but I haven't found a difference between the two, save for an extra bowl to wash (I have my priorities).<br /> <br /> Once you have all your other ingredients mixed up, though, comes the water. This is the bit that takes a while. You need patience, or it just turns into a sloppy mess.<br /> Pour a very small amount of water into your meat mix, and knead it in. It takes a little bit, but it'll absorb! Keep doing that, until you've used all or most of the water*. It will be a little sloppy in the end, but as long as it's not goopy, you should be okay.<br /> <br /> * There may come a point when you don't have much water left, but you don't think your meat mix will be able to take any more while still remaining mostly solid. That's okay. Just stop adding water at that point -- especially if you're going to be cooking the meatballs without refrigerating your mixture first.<br /> <br /> <br /> Now, if you've made this up early, just cover the bowl with saran wrap and toss it in the fridge for however long. The refrigeration will stiffen up the mix, which makes it a lot easier to roll into meatballs.<br /> <br /> If you're like me, though, and don't look up recipes until a couple of hours before you have to make dinner, you'll be moving directly onto the next bit:<br /> <br /> <b>Prep & Cooking</b><br /> You could probably do these just fine with an oven-bake method, but I cook them on the stove:<br /> <br /> <br /> Get out the largest pan you have, unless you're halving the recipe, or don't mind cooking them in batches. If you want to add sauce or cheese over top of them, I suggest using a pan that has a lid.<br /> Put a little bit of oil in your pan, and let it heat up on medium heat.<br /> While it's doing that, you get to form your meatballs -- which is pretty straightforward and doesn't require much explanation.<br /> If you've refrigerated your meat mix, you should be able to form your balls and just pile them right in your bowl as you do so (or toss them in the pan as you finish them).<br /> If you haven't refrigerated your meat mix, though, things are going to be a bit goopier and it won't be so easy.<br /> Probably the best thing to do is to cover a large pan or cutting board with either foil or wax paper, and plop your meatballs on that as you make them.<br /> <br /> Whatever you do, they're gonna end up in your pan in a few minutes anyway.<br /> Cook them until they're thoroughly browned -- ground turkey does not brown up the way ground beef does, but you'll be able to see a difference -- rolling/flipping them about the pan as they cook. They should feel fairly firm when done.<br /> <br /> ++ Bonus:<br /> These are pretty delicious just on their own (imo), but are even better if you cover them with pasta sauce, a layer of cheese, and then let it all simmer on low heat (with a lid on) for 10 - 15 minutes.

<b>Triple Chocolate Cheesecake</b><br>Makes 16 servings, diabetic safe.<br><br><b>Crust</b><br>1/2 cup vanilla wafer crumbs (about 15 wafers)<br>3 Tbsp confectioner's sugar<br>1 Tbsp Dutch-process cocoa powder<br>1 Tbsp butter or margarine, melted<br><br><b>Filling</b> 1 1/2 cups dark chocolate chips (9 oz), such as Hershey's Special Dark chips<br><br><b>Layers</b><br>2 pkg (8 oz each) cream cheese, softened<br>8 oz 1% cottage cheese<br>1/3 cup granulated sugar<br>1/3 cup Splenda<br>4 large eggs<br>1/4 cup half and half<br>1 Tbsp vanilla extract<br>1/4 tsp salt<br><br><b>1. To prepare crust</b> Toss crumbs, confectioner's sugar, cocoa, and butter in medium bowl until moistened. Press mixture onto bottom and 1 1/2" up side of a 9" springform pan. Preheat oven to 350F.<br><b>2. To prepare filling</b> Place chips in large microwaveable bowl and microvave on high 1 1/2 minutes. Stir until chocolate is melted. Set aside.<br><b>3. To prepare layers</b> Beat cream cheese, cottage cheese, granulated sugar, and Splenda in large bowl with electric mixer on medium-high speed until smooth. Beat in eggs, then half and half, vanilla estract, and salt. <br><b>4.</b> With rubber spatula, fold 1 1/2 cups of cheesecake batter into melted chocolate. Spread 2 cups of chocolate mixture onto crust. Blend 2 cups of cheescake mixture into remaining chocolate mixture. Spread 2 cups of mixture over first layer. Stir remaining cheesecake batter into remaining chocolate mixture and spread over second layer.<br><b>5. Bake </b>50 to 55 minutes or until center is almost set. Transfer chessecake to rack. With knife, immediatly loosen cake from side of pan. Cool to room temperature. Cover and refrigerate several hours, until thoroughly chilled. Remove from pan and serve.<br><br><br><b>Per serving</b> 240 cal, 8 g pro, 25 g carb, 7 g sugar, 13 g fat, 7 g sat fat, 75 mg chol, 0 g fiber, 220 mg sodium <b>Diet exchanges</b>0 milk, 0 vegetable, 0 fruit, 1 bread, 1 meat, 2 fat <b>Carb choices</b> 2

Sherlock, I think i have Kitchen Sink Cookies somewhere on here. They're the best way to let yourself start to experiment. They're a base cookie you add lots of fillers to.

Lost's Special Baked Chicken<br /> <br /> Chicken Injector [I love this]<br /> Small can pineapple [sliced] <br /> Tablespoon Apple Cider Vinegar<br /> Salt, pepper<br /> Lemon Juice<br /> BBQ Dry Rub<br /> Olive Oil<br /> Package of Chicken Thighs [these work best]<br /> <br /> Directions:<br /> Preheat over to 350<br /> <br /> Mix Juice from sliced pineapples, tablespoon of lemon juice and dash of salt and pepper and vinegar in a bowl, stir well. <br /> <br /> Set Thighs on baking pan. Inject with mixture evenly. <br /> <br /> Sprinkle Olive Oil on skin of chicken, sprinkle with BBQ Rub. This makes skin crispy and tasty. <br /> <br /> Bake app. 45 min to an hour. Check for clear juices running.<br /> <br /> Enjoy!