Something to wag your tail about…
Whew it’s been a rough couple of weeks!
First Lucky was hospitalized with pneumonia.
Then we all got so very sick with whatever is going around and we are still not back to normal yet.
Had to say goodbye to my Mom & Dad’s dog Phoebee, she had been with us for almost 14 years.
Now my Mugzee is in the hospital with pneumonia.
Today marks the 2nd anniversary since my Dad left us.
While reflecting… I started to cry, my Lucky boy pushed his nose up under my arm and hugged my body so tight, and at that point I was reminded of all of the unconditional love I felt in my entire life, from my Mom, Dad, my friends, family and pets in my life… And I realized everything was ok and will be ok. Thank you my Lucky boy for bringing me back to reality. That was the best Valentine present I have ever received!
2. Had the best house guest and friend visit from New Zealand. Love you Shelly!
3. Went on my first vacation since 2007.
4. Met a new friend, Melissa from On All 4’s Grooming.
5. Fostered 8 Pugs!
6. Fostered an English Bulldog named Elvis!
7. Awarded Volunteer of the Year from Southern Nevada Pug Rescue.
8. Adopted Angel a senior pug that came into our life as a foster the day after we lost Sputters.
9. Healed and Adopted Cliff a senior pug that came in with the worst yeast infection ever.
10. Celebrated 21 years together with my honey.
11. Celebrated the 1 year anniversary of my friend’s new store Mugsy & Moxie’s Bully Couture.
12. Had the pleasure of taking care of some very special house guest Pugs when their parents went out of town, Claire & Alexi’s Emmi and Jen & Ray’s Ziggy, Leo & Josephine.
13. Ate some of the best groceries!
14. Cooked my first Vegan dinner for friends.
15. Created some really cool flyers for people I love. “pats self on the back!”
This are two great recipe’s that you make the night before and then just pop them in the oven the next morning.
FRENCH TOAST BAKE
FRENCH TOAST BAKE — Easy and OH SO incredible on a Fall morning!
1 cup brown sugar
1 loaf of thickly sliced bread
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling
1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup
2 - 16 oz tubes Jimmy Dean Hot or Plain Sausage
1 - 30 oz bag Ore-Ida Frozen Hash Browns
1 Onion Chopped
2 Cups Milk
4 Cups Shredded Colby-Jack Cheese
6 Eggs slightly beaten
½ tsp Salt
1. Grease a 9 x 13 pan
2. Brown and crumble sausage, drain fat
3. In a large bowl mix everything together except 1 cup of cheese
4. Pour mixture into the greased pan, top with 1 cup of cheese
5. Cover and refrigerate overnight
6. Next morning preheat oven to 350 degrees, bake uncovered 60 minutes
7. Let sit for 5 minutes
8. Cut into the size portions you want and serve
You can also freeze portions in zip lock bags then just microwave from frozen when you want.
Not fancy just good!
I love stuffed Bell Peppers, it reminds me of my childhood. But one night I had 4 Poblano Peppers and decided to make a twist on an old fashion receipe. They came out so good. “It’s a keeper!” If your feeling in the mood for something a little different, a little spicy, then here ya go. Enjoy!
4 Poblano Peppers
1 lb Ground Beef, Pork or Turkey ( I used beef in this)
1/2 Cup Cooked Rice ( I use Minute Rice)
Handfull of Chopped Cilantro
3 Cloves Chopped Garlic
1 tsp Cumin
1 tsp Garlic Salt
Enchilada Sauce 28oz (pick your favorite)
4 Slices of Pepper Jack Cheese ( you can use cheddar, sliced or shreaded, or what ever cheese you like).
Blacken the peppers over an open flame. After they have blackened put in a bowl and cover with plastic wrap to sweat for about 15 mins. (this is to remove the hard skin and to soften the pepper for shorter baking time.) Click here to see details on roasting peppers. After 15 minutes wearing gloves gentle remove the black skin and rinse.
GENTLE REMOVE THE BLACKENED SKIN AND RINSE
SLICE OPEN THE TOP OF THE PEPPER AND REMOVE SEEDS
MIX RICE, CILANTRO, EGG, CUMIN, GARLIC SALT AND GROUND MEAT TOGETHER.
Place the peppers in a 9 x 13” baking dish. I like to grease the dish for easy clean up. Put the baking dish on a cookie sheet covered in foil to catch any spills.
Stuff the peppers loosely (if you pack them really firm they will be tough). Just make sure to stuff all the nook and cranny’s of the peppers. You can add more on top if you have extra, it will just depend on the size of your peppers.
COVER WITH PEPPER JACK CHEESE THEN POUR THE
ENCHILADA SAUCE AROUND THE PEPPERS.
COVER WITH FOIL AND POP THEM IN THE OVEN AT 400° FOR APPROX 45-50 MINUTES.
UNTIL THE SAUCE IS BUBBLING.
I like to remove the foil and let the cheese brown a little bit.
If you just like the cheese melted then take them out. Rest for 5-10 minutes.
YUM! Some of the cheese stuck to the foil. Life is not perfect. LOL!
I serve them with Pinto Beans and Flour Tortillas.
These wonderful Holiday Dog Treats are courtesy of my favorite pug rescue Southern Nevada Pug Rescue I though you might enjoy making something special for your pets.
Holiday Treat Recipes
YIELD: About 2 dozen biscuits
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
TOTAL TIME: 30-35 minutes
1 cup of canned sweet potato (you can sub fresh if you want)
1 3/4 cups whole wheat flour
1 egg (beaten)
Preheat oven to 350 degrees F.
Stir ingredients together in a large bowl until dough forms. Roll dough into small balls and place on a cookie sheet lined with parchment paper. Press dough down slightly so the biscuits are about about 1/4 inch thick. Bake until golden brown and let cool on a wire rack.
• 2 1/2 C whole wheat flour
• 2 eggs
• 3/4 C pumpkin puree
• 3 Tbsp all-natural peanut butter
Preheat oven to 350°F. Place all ingredients in the mixing bowl of a stand mixer, use your paddle attachment. Mix on low for about a minute or until the dough starts to come together. It won’t be one big ball yet, but a bunch of smaller ones. Turn out dough onto a lightly floured surface. Work it together into a large ball, then roll it out to about 1/4″ thickness. You can use a cookie cutter for shapes or a knife to cut strips. (I used a 1″ 2-sided biscuit cutter.) Roll out the scraps again and again until there’s not enough dough left to work with. Place the treats on a baking sheet lightly coated with cooking spray. They don’t expand, so 1/2″ between treats is enough. Bake 30 minutes. Let cool completely. Makes 75+ 1″ treats.
1 package Onion Soup Mix
3 Cups Water
1/2 pkg Sliced Fresh Mushrooms
3/4 - 1 Cup of a dark Red Wine
2-3 Cloves of Garlic (minced)
1/2 Teaspoon of Black Pepper
3-4 Tablespoons Corn Starch mixed in cold water (this will thicken the sauce and give it a pretty shine)
Mix the soup mix, water, wine and mushrooms in a sauce pan. Cook down reducing to approxamatley 1/2. Mix the Corn Starch with cold water, stir into boiling sauce, it should thicken pretty fast, just keep stirring and cooking until it reaches the desired thickness.
This sauce can be eaten over anything, pork, chicken, rice, mashed potatoes.