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.


Stella, look at me.

Ah ha! Now look!


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.


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


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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