Peanut Butter and Pumpkin Puppy Treats Recipe

Celebration Food: Woof woof! This post is all about dogs and pumpkins. Did you know the month of October is National Adopt a dog month? And did you know October is also National Pumpkin month too? Well in honor of that, we picked a Betty Crocker recipe for dogs that has a whole can of pumpkin in it.  Give it a try and remember to make these special treats for other National Dog Holidays too. Last but not least, National Cook for your pet day is November 1st.

Peanut Butter and Pumpkin Puppy Treats Recipe
Originally uploaded by Betty Crocker Recipes

INGREDIENTS:

• 3 cups brown rice flour
• 1 teaspoon ground cinnamon
• 1/4 cup peanut butter
• 2 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)

DIRECTIONS:

1. Heat oven to 350° F. In large bowl stir all ingredients until soft dough forms.

2. Divide dough in half. Using brown-rice-floured rolling pin, roll each dough half to 1/2 inch thickness on brown-rice-floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.

3. Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4. Store in dog treat jar at room temperature up to 1 week. For longer storage keep in refrigerator or freezer.

Tip: To dress up your puppy treats, melt 1 cup yogurt chips (available at pet stores) and 1 teaspoon vegetable oil in microwavable bowl uncovered on High about 1 minute or until mixture can be stirred smooth. Drizzle over puppy treats.

Tip: Check with your vet to make sure that these puppy treats fit into your dog's diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to.
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Halloween Chex Mix Recipe

Halloween Chex Mix Recipe
Originally uploaded by Pillsbury.com

This Halloween Chex Mix Recipe is in honor of National Candy Corn Day which is celebrated every October 30th & Halloween.

If your looking for a treat that's loaded with the traditional Halloween colors of brown, orange, yellow and white; then this recipe is for you. I've fixed this myself and I have to tell you it's absolutely beautiful in a bowl or bagged as a gift.


INGREDIENTS:

• 8 oz white chocolate baking bars, coarsely chopped
• 4 cups Corn Chex or Rice Chex cereal
• 2 cups bite-size pretzel twists
• 1/2 cup raisins
• 1 cup candy corn
• 1/4 cup orange and black candy decors

DIRECTIONS:

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.
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Deep Fried Mars Bar Recipe

Photo: Deep Fried Mars Bar

A deep-fried Mars bar is...
an ordinary Mars bar normally fried in a type of batter commonly used for deep-frying fish, sausages, and other battered products. The chocolate bar is typically chilled before battering to prevent it from melting into the frying fat, though a cold Mars can fracture when heated.

It's History
It is said to have been invented in the Haven Chip Bar in Stonehaven, near Aberdeen on Scotland's northeast coast, in 1995. The first recorded mention of the food was in the Aberdeen Evening Express following a tip off phone call to their journalist Alastair Dalton that a chip shop in Stonehaven had been deep frying Mars Bars for local kids. The Evening Express article included a quote from Mars spokesperson who said this was the first time they had heard of this being done with their product.

Did You Know?
(MRC Social & Public Health Sciences Unit) surveyed around 300 Scottish fish and chip shops: 22% sold deep-fried Mars bars, while an additional 17% of those surveyed had sold them in the past. Of the shops selling deep-fried Mars, three-quarters had only been selling them for the past 3 years. Average sales were 23 bars per week, although 10 outlets sold between 50 and 200 bars a week.  wikipedia
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This recipe for the deep fried Mars bar illustrates a typical procedure. The ingredients in the dish's variations may vary indefinitely, but the procedure will remain more or less the same. For authentic flavor, fry the treat in beef drippings rather than vegetable oil (it is worth noting the high saturated fat content this method of cooking involves).

Ingredients

• 1 Mars Bar or 1 Milky Way Bar
• 1 cup milk
• 1 cup flour
• 1 egg
• 1 tablespoon oil or fat

Procedure

• Chill, but do not freeze, the Mars bar by leaving it in a fridge for a short time.
• Mix the milk, flour and egg in a bowl.
• Whisk together to create a creamy batter.
• Heat the oil.
• Coat the Mars bar completely in batter.
• Lower into hot oil (around 350-375 degrees Fahrenheit, 175-190 Celsius) and fry until batter is golden brown. (Note: be careful to lower it gently; otherwise the batter may come off)
• Serve.

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 Live everyday like a Holiday is the official blog of www.gone-ta-pott.com.
Visit our site for celebrations and holiday information.

• This post is in honor of: National Greasy Foods Day. 
• Cool Food for Kids Month
• National Dessert Month

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Caramel Corn Recipe

Caramel Corn
Originally uploaded by alida saxon

This post is in honor of October being National Caramel Month & National Popcorn Poppin Month.

1 1/2 c salted butter
3 cups light brown sugar
1 cup light corn syrup
1 tsp baking soda
1 tsp salt
2 tsp vanilla
5 quarts popped popcorn (22 cups from about 1 1/2 cups unpopped kernels)

Pop popcorn in small batches, making sure to sift out the unpopped kernels. Pour popcorn into a large oven safe bowl or big pan that has been oiled lightly.

Preheat oven to 250 degrees. In a large pot melt butter. Add sugar, syrup & salt. Bring to a boil stirring to keep anything from burning on the bottom. Once boiling let boil five minutes, stirring often. Remove from heat and stir in soda and vanilla. The mixture then will froth up, so this is why you use a bigger pot than you might think you need. Stir until soda and vanilla is mixed in and then pour evenly over the big pan of popcorn and gently toss the popcorn like you would a salad until most of the popcorn is covered. Don't get too rough or you just end up with crumbles.

Put pan into the heated oven and every 20 minutes pull out and stir the popcorn again. The slow heat keeps the caramel from hardening, gets the excess moisture out, and makes for a perfect glaze when finished. After two hours of this, take out caramel corn and let cool. And be sure to try a little bit still warm. It's so very good.

Once very cool you can store it in any airtight container or ziplock bags.

Options: Want nuts? Stir two or three cups of peanuts or whatever mix of nuts you like into to the caramel just before you're pouring it over the popcorn. There's plenty of caramel in the recipe to allow for the addition.

Makes a nice big amount that you can give out as hostess gifts this season, or take a big bowl to a potluck style party or sports party. It goes over very well and it is quite affordable to make (unless you add very expensive nuts). alida saxton