NaBloPoMo

Duke’s dog treats.

You’re lucky I’m not a food blogger. I hate bacon.

I also can’t cook.

“Oh Julie, yes you can.”

Knock it off, old ladies from the 1950s. No, I can’t.

I don’t like cooking. I don’t like baking. The main reason for my dislike is I’m impatient. It bores me. I’m not interested. There are too many fractions. It’s just like walking into a chemistry lab, blowing something up, the teacher/child food critic gives you an F, you feel bad, and then you have to clean up the mess.

Grab me a pencil and point me to the English class. I’ll blow your mind in English class.

“Don’t you get bored writing something every day? Doesn’t it feel like a chore?”

Knock it off, Scott. If it felt like a chore, I would quit.

I’ll be writing a recipe today.

It’s one I make every year. I look forward to this recipe. I haven’t met a food critic that didn’t love me after trying this recipe. These food critics love this recipe so much that they lick the bowl, utensils and my fingers. I don’t need to clean much.

Meet Stella, the food critic.

stella2

Stella, look at me.

Ah ha! Now look!

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Who’s your mama, Stella?

Peanut Butter Dog treats. They’re easy. They’re loved. And if you give your neighbors a treat bag for their fur babies, they’ll totally look the other way when your husband hangs dead animals up in your garage. 

Duke’s dog treats.

*I named them after my in-laws yellow lab, Duke. He passed away years ago. My mother-in-law, Kathy, used to bake these for Duke. I stole her recipe and make them for every dog I know. I haven’t heard one complaint. They must be good. Duke said so.

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Duke’s dog treats.

2 C Whole wheat flour

1 T Baking powder

1 C Peanut butter

1 C Skim milk

1/2 C oatmeal

Directions:

Preheat oven to 375 degrees.

In a bowl, combine flour, oatmeal and baking powder. In another bowl, mix peanut butter and milk. 

Add wet mixture to dry and mix well.

Turn out dough on a lightly floured surface and knead. Roll dough 1/4 inch thick and cut using cookie cutters. 

Place on greased baking sheet. Bake 20 minutes or until lightly golden brown.

Cool on rack and store in an airtight container.

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