By Teri Cayton
The Parsons Advocate
I see the cows have started to calve and to me that is a sure sign of spring. I know it is only February but it won’t be long, only five more weeks. Daylight Savings Time is on March 13 and I can’t wait. I will gladly give up that hour of sleep just to get more sunshine. Momma Said, “Just a few minutes of sunshine can brighten your whole day.”
I have already seen the robins return and soon the snow and cold will be a distant memory. It really hasn’t been that hard of a winter but I won’t miss it when it is gone, so long, see ya next year. I can’t help it I am just a summertime gal. Don’t like being inside, don’t like being cold, just want to spread my wings outside.
I haven’t had a chance to get the doggie biscuits I made to my brother yet but my babies really love them. It is nice to know I am giving them something that is not full of fillers and additives. I don’t like doing that because it is hard enough for them eating the same thing every day. This is just a little treat I do not feel guilty giving them. I had a can of sliced beets with my dinner and I saved the juice for them.
They gobbled it up and I think I am going to start cutting back a little on their food and filling in with vegetables like green beans and carrots. They liked the beet juice so much I will do that as well. Momma Said, “Gotta take care of my babies.” Here is another recipe you can try for your babies as well, you will have them eating out of your hand.
PUMPKIN, ZUCCHINI, AND SPINACH DOG TREATS
- 1 cup pumpkin puree
- 1/4 cup peanut butter
- 2 large eggs
- 1/2 cup old fashioned oats
- 3 cups whole wheat flour, or more, as needed (again you can use buckwheat flour)
- 1 carrot, peeled and shredded
- 1 zucchini, shredded
- 1 cup baby spinach, chopped
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
- Gradually add old fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until incorporated.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
- Place into oven and bake until the edges are golden brown, about 20-25 minutes.
- Turn off oven and let cool completely this will ensure they are crispy.