We’ve had a bit of a heat wave, and I haven’t felt like doing much cooking, but I decided to surprise my family with this no-bake treat! This lunch lady peanut butter bar recipe I found on My Baking Addiction was super simple to make, put big smiles on everyone’s face, and didn’t heat my house while making them.

Lunch Lady Peanut Butter Bars

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter, cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs, about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts, optional
• Flaky sea salt, optional

How to Make Lunch Lady Peanut Butter Bars:

Line a 9 x 9-inch baking pan with parchment paper for easier removal.

Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.

Prepare the graham crackers by using a food processor to crush them into fine crumbs.

Add the graham cracker crumbs and powdered sugar, and stir until well combined.

Press the mixture evenly into the prepared baking dish.

Refrigerate while you prepare the chocolate & peanut butter topping.

Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.

Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired.

Refrigerate for at least 2 hours, or until set.

Once set, slice into bars and serve chilled.

Store in an airtight container, layers separated by parchment paper. Enjoy.

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Lunch Lady Peanut Butter Bars

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Refrigerating Time: 2 hours hours

Total Time 2 hours hours 22 minutes minutes

Servings 16 - 20 (depending on size)

Author Pam - For the Love of Cooking

Equipment

• 9 x 9-inch Glass Baking Dish
• Food Processor
• Sharp Knife

Ingredients

Bars:

• 1 cup creamy peanut butter
• 1 cup salted butter cubed
• 1 tsp vanilla
• 2 cups graham cracker crumbs about 15 graham cracker sheets, crushed into fine crumbs
• 1¾ cups powdered sugar

Chocolate & Peanut Butter Layer:

• 10 oz dark chocolate melting wafers
• 3 tbsp creamy peanut butter
• 1 tsp coconut oil

Optional Toppings:

• Crushed peanuts optional
• Flaky sea salt optional

Instructions

• Line a 9 x 9-inch baking pan with parchment paper for easier removal.
• Make the bars by melting the creamy peanut butter and salted butter until melted, about 1 minute. Stir in the vanilla until well combined.
• Prepare the graham crackers by using a food processor to crush them into fine crumbs.
• Add the graham cracker crumbs and powdered sugar, and stir until well combined.
• Press the mixture evenly into the prepared baking dish. Refrigerate while you prepare the chocolate & peanut butter topping.
• Make the chocolate & peanut butter topping by combining the melting wafers, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until smooth and fully melted.
• Pour the chocolate & peanut butter mixture over the graham cracker base and spread evenly. Sprinkle the top with crushed peanuts and flaky sea salt, if desired. 
• Refrigerate for at least 2 hours, or until set.
• Once set, slice into bars and serve chilled.
• Store in an airtight container, layers separated by parchment paper. Enjoy.

Our sweet, beloved dog is nearing her end due to terminal cancer, so we are trying to make her last days comfortable. Her appetite isn’t as big as it used to be, so we have started to switch things up for her. I made a big batch of this homemade chicken bone broth just for Grace, with a chicken carcass, a few wings, carrots, celery, parsley, apple cider vinegar, and turmeric. No onions, garlic, or seasonings, as they are harmful to dogs. I simmered the broth for 10 hours, and it turned out gelatinous and flavorful. I’m keeping some in the fridge for her meals throughout the week, and I froze some in 1/4-cup cubes for later use. Stirring some of this warm broth in her kibble, along with a few roasted sweet potatoes, is getting her to devour her meals again, which makes all of us feel better.

Homemade Chicken Bone Broth for Dogs

Ingredients:

• 1 leftover chicken carcass, skin removed, especially if it had seasonings
• 5-6 chicken wings, bone-in, skin-on
• 2 large carrots, chopped
• 2 celery stalks, chopped
• Small handful of fresh parsley, chopped
• 1 tbsp apple cider vinegar (helps remove the nutrients from the bones)
• 1 tsp turmeric (helps with joint and digestion)

How to Make Homemade Chicken Bone Broth for Dogs:

Place the carcass, chicken wings, carrots, celery, parsley, apple cider vinegar, and turmeric in a large Dutch oven or stockpot. Add enough water to cover everything.

Cover and simmer on low for 8-10 hours, stirring occasionally.  Side Note: You can also make this in a slow-cooker. 

Cool, then strain and discard bones and solids.

Place the broth in the refrigerator overnight.

The next day, skim and discard the layer of excess fat from the top of the broth.

Store in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays for up to 2 months.

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Homemade Chicken Bone Broth for Dogs

Course Dog Treats

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 10 minutes minutes

Servings 6 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven, Stock Pot, or Slow Cooker
• Ice Cubes Trays (optional)

Ingredients

• 1 leftover chicken carcass skin removed, especially if it had seasonings
• 5-6 chicken wings bone-in, skin-on
• 2 large carrots chopped
• 2 celery stalks chopped
• Small handful of fresh parsley chopped
• 1 tbsp apple cider vinegar helps remove the nutrients from the bones
• 1 tsp turmeric helps with joint and digestion

Instructions

• Place the carcass, chicken wings, carrots, celery, parsley, apple cider vinegar, and turmeric in a large Dutch oven or stockpot. Add enough water to cover everything.
• Cover and simmer on low for 8-10 hours, stirring occasionally.  Side Note: You can also make this in a slow-cooker.
• Cool, then strain and discard bones and solids.
• Place the broth in the refrigerator overnight.
• The next day, skim and discard the layer of excess fat from the top of the broth.
• Store in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays for up to 2 months.

We have been given the devastating news that our beloved dog, Grace, has terminal cancer, which has already spread to her lymph nodes, so we are now giving her the best end-of-life care that we can. Gracie has been the biggest blessing to our family, extended family, and friends for over 14 years, and words can’t describe how heartbroken we all are. Until the time is right, to keep her comfortable, she will need pills three times a day for the remainder of her life, and she has quickly tired of balls of peanut butter and cream cheese with hidden pills inside. To make our good girl happy, I made this easy, no-bake recipe for homemade pill pockets for dogs, so she gets a tempting & tasty treat that eases her stress while taking her pills. I made a version with pumpkin puree & oat flour, along with a peanut butter, cheddar cheese, & oat flour version, so she’ll have a variety of flavors. So far, she loves both types and hasn’t noticed that there are pills inside. Send good thoughts to our Gracie girl–she has been the best, best girl, and we love her so much.

Homemade Pill Pockets

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats, divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree, more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese, shredded
• ¼ cup oats, blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter (Xylitol is poisonous for dogs, so be sure it’s not in the peanut butter)

How to Make Homemade Pill Pockets for Dogs:

To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it’s oat flour.

Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.

Place the oats in a food processor and blend until oat flour.

Add the oat flour to the bowl with the cheese.

Add the peanut butter and mix until well combined and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

Flashback to Our First Day with Grace:

Print

Homemade Pill Pockets

Course Dog Treats

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 32 +/-

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Chopstick or Straw

Ingredients

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese shredded
• ¼ cup oats blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter Xylitol is poisonous for dogs, so be sure it's not in the peanut butter

Instructions

• To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it's oat flour.
• Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.
• To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.
• Place the oats in a food processor and blend until it becomes oat flour.
• Add the oat flour to the bowl with the cheese.
• Add the peanut butter and mix until well combined and not very sticky,
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• To store, place them in a single layer in an airtight container between pieces of parchment paper. Store them in the fridge for 7-10 days or in the freezer for 1 month.

This fun & easy dessert bar recipe takes classic Rice Krispie treats to a whole new level! I made these brown butter Golden Grahams s’mores bars after my sister sent me an Instagram video of them being made. Browning the butter and lightly torching the marshmallows really make this easy s’more bars recipe extra special. These tasty s’mores bars were a big hit with my whole family, and I’ll definitely be making them again.

Brown Butter Golden Grahams S’mores Bars

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey’s milk chocolate bars, separated into pieces, to taste
• Flaky sea salt, to taste, optional

How to Make Brown Butter Golden Grahams S’mores Bars:

You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.

Line an 8×8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.

Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Remove 1½ cups of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch before, stirring constantly until melted and smooth, about 3-4 minutes.  

Once melted, add the vanilla extract and stir to mix well.

Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.

Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.

Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.

Place in the fridge to cook for 20 minutes.

Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.

Lift parchment paper sides and transfer to a cutting board.

To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.

Serve and enjoy.

Store in an airtight container in the fridge for 1 week.

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Brown Butter Golden Grahams S’mores Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 20 minutes minutes

Total Time 45 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large, Wide Pot
• Cooking Torch
• Sharp Knife

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey's milk chocolate bars separated into pieces, to taste
• Flaky sea salt to taste, optional

Instructions

• You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
• Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
• Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Remove 1½ cups of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
• Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
• Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
• Place in the fridge to cook for 20 minutes.
• Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired. 
• Lift parchment paper sides and transfer to a cutting board.
• To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
• Serve and enjoy.
• Store in an airtight container in the fridge for 1 week.

I’ve seen this easy recipe for caramel apple pretzel bites all over food blogs lately, and it had me craving them! These tasty little treats remind me of caramel apples, but are easier to eat! We all loved these fun and delicious fall treats, and they disappeared quickly!

Caramel Apple Pretzel Bites

Ingredients:

• 25 pretzel snaps
• 25 caramel squares, unwrapped
• 1 apple, cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon, optional (for rubbing on apples to prevent browning)
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts, finely chopped

How to Make Caramel Apple Pretzel Bites:

Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.

Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.

Top each pretzel with an unwrapped caramel square.

Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.

While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired

Pat the apple pieces dry with a towel.

Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.

Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir, then return it to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate

Using a spoon, drizzle chocolate over the caramel pretzels.

Immediately sprinkle chopped peanuts on top.

Transfer prepared bites to a clean parchment paper before the chocolate sets.

Allow to cool completely before serving. Best served fresh. Enjoy.

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Caramel Apple Pretzel Bites

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 25 Bites

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet

Ingredients

• 25 pretzel snaps
• 25 caramel squares unwrapped
• 1 apple cut into 1-inch cubes (Honeycrisp, Granny Smith, etc.)
• ½ lemon optional (for rubbing on apples to prevent browning)
• ½ tsp coconut oil
• ½ cup dark chocolate melting wafers
• 2 tbsp peanuts finely chopped

Instructions

• Preheat oven to 275 degrees. Line a small baking sheet with parchment paper.
• Lay the pretzel snaps out onto the tray in a single layer, spacing them about 1 inch apart.
• Top each pretzel with an unwrapped caramel square.
• Bake for 10-15 minutes, until the caramels are soft.  Side Note: Don’t over-bake–if fully melted, the caramel will spill over the entire pretzel.
• While the pretzels and caramels are in the oven, core and cut the apples into 1-inch cubes, and rub them with a lemon to prevent browning, if desired
• Pat the apple pieces dry with a towel.
• Remove the caramel pretzels from the oven, and immediately top each one with an apple piece, gently pressing down into the caramel so it sticks.
• Place the melting wafers and ½ teaspoon of coconut oil in a glass bowl, and microwave for 30 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate
• Using a spoon, drizzle chocolate over the caramel pretzels.
• Immediately sprinkle chopped peanuts on top.
• Transfer prepared bites to a clean parchment paper before the chocolate sets.
• Allow to cool completely before serving. Best served fresh. Enjoy.

We love Rice Krispie treats, so I surprised my family with this festive Easter Rice Krispies treat recipe. Simple rice krispie treats kicked up a notch with mini Cadbury eggs added in. This easy Easter dessert was a big hit with all of us.

Easter Rice Krispie Treats

Ingredients:

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows, divided
• ½ tsp vanilla extract
• 6 cups of Rice Krispies
• 1 cup mini Cadbury eggs, divided

How to Make Easter Rice Krispie Treats

Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.

Melt the butter in a large saucepan over medium heat.

Remove ½ cup of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.

Once melted, remove from the heat, add the vanilla extract, and mix well.

Immediately add the Rice Krispies and stir until well combined.

Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.

Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.

Gently press the few remaining mini Cadbury eggs evenly on top.

Cool completely, then slice and serve. Enjoy!

Print

Easter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large saucepan

Ingredients

• ½ cup unsalted butter
• 12 oz bag of mini marshmallows divided
• ½ tsp vanilla extract
• 6 cups of rice krispies
• 1 cup mini Cadbury eggs divided

Instructions

• Coat the bottom and sides of a 9×13-inch baking dish with butter.  Side Note: For easier removal, you can line the dish with parchment paper if desired.
• Melt the butter in a large saucepan over medium heat.
• Remove ½ cup of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the melted butter, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the large saucepan over low heat to help the marshmallows melt.
• Once melted, remove from the heat, add the vanilla extract, and mix well.
• Immediately add the Rice Krispies and stir until well combined.
• Add ½ cup of mini marshmallows and most of the mini Cadbury eggs and stir gently to combine.
• Immediately spread the mixture in the prepared baking dish, pressing it firmly into an even layer, using parchment paper to protect your hands, if desired.
• Gently press the few remaining mini Cadbury eggs evenly on top.
• Cool completely, then slice and serve. Enjoy!

I saw a viral TikTok video for Valentine’s chocolate pretzel hearts that looked like a fun and simple treat. Although my kids are now considered adults, I still like to make them a sweet treat for Valentine’s Day. This homemade chocolate pretzel hearts recipe was easy to make, tasted delicious, and made my kids smile.

Chocolate Pretzel Hearts

Ingredients:

• 30 mini pretzel twists, +/-
• ½ cup dark chocolate melting wafers
• ½ cup white chocolate melting wafers
• 1 tsp coconut oil, divided

How to Make Chocolate Pretzel Hearts

Line a large baking sheet with parchment paper.

Arrange the pretzels evenly on the prepared baking sheet.

Prepare the dark dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Pour the melted dark chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.

Immediately add a few polka-dot sprinkles onto the top of each pretzel.

Prepare the white dipping chocolate by placing the white chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Pour the melted white chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.

Immediately add a few polka-dot sprinkles onto the top of each pretzel.

Allow the chocolate to set at room temperature or in the refrigerator. Enjoy.

Print

Chocolate Pretzel Hearts

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 30 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 30 mini pretzel twists +/-
• ½ cup dark chocolate melting wafers
• ½ cup white chocolate melting wafers
• 1 tsp coconut oil divided
• How to Make Chocolate Pretzel Hearts

Instructions

• Arrange the pretzels evenly on the prepared baking sheet.
• Prepare the dark dipping chocolate by placing the dark chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!
• Pour the melted dark chocolate into a ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.
• Immediately add a few polka-dot sprinkles onto the top of each pretzel.
• Prepare the white dipping chocolate by placing the white chocolate wafers in a glass bowl with ½ teaspoon of coconut oil, and microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Pour the melted white chocolate into a Ziplock bag with a tiny corner tip cut off, and carefully pipe the chocolate into the center of half of the pretzel twists to create a heart shape.   
• Immediately add a few polka-dot sprinkles onto the top of each pretzel.
• Allow the chocolate to set at room temperature or in the refrigerator. Enjoy. 

Grace was out of dog treats so I found an easy banana dog treats recipe on Three Olives Branch that I thought she would love. I followed the recipe as written but needed to add a little flour while rolling because it was too wet & sticky. These homemade oat, chia seed, and banana dog treats were a huge hit with Grace and she devoured them in seconds.

Banana Dog Treats

Ingredients:

• 3½ cups of old-fashioned oats
• 3 over-ripe bananas
• 1 tbsp chia seeds
• ½ tsp cinnamon

How to Make Homemade Banana Dog Treats

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Blend the 2½ cups of oats in a food processor until it’s a flour-like consistency. Place the ground oats in the large mixing bowl along with the remaining 1 cup of oats.

Mash the bananas very well, add to the oat mixture along with the chia seeds and cinnamon; mix until well combined.  Side Note: You may need to add more oats if the dough is too wet–you want the dough to hold together but not be sticky or wet. 

Roll out on a floured surface until ¼-inch thick, then using your desired cookie cutter, cut out the treat shapes, and place them on the prepared baking sheet.

Place into the oven to bake for 15-20 minutes, or until golden brown and crisp.

Remove from the oven and allow them to cool on the baking sheet for 10 minutes before moving them to a rack to finish cooling.

Homemade Banana Dog Treat Storing Options:

• Store in an airtight container at room temperature for 1 week.
• Store in an airtight container in the refrigerator for 2 weeks.
• Store in an airtight container in the freezer for up to two months.

I always store my homemade dog treats in the freezer and Grace enjoys her treats straight from the freezer.

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Banana Dog Treats

Course Dog Treats

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 34 treats +/- (depending on the dog cookie cutter size)

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Baking Sheet
• Dog Treat Cookie Cutter

Ingredients

• 3½ cups of old-fashioned oats
• 3 over-ripe bananas
• 1 tbsp chia seeds
• ½ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Blend the 2½ cups of oats in a food processor until it's a flour-like consistency. Place the ground oats in the large mixing bowl along with the remaining 1 cup of oats.
• Mash the bananas very well then add to the oat mixture along with the chia seeds and cinnamon; mix until well combined.  Side Note: You may need to add more oats if the dough is too wet–you want the dough to hold together but not be sticky or wet.
• Roll out on a floured surface until ¼-inch thick, then using your desired cookie cutter, cut out the treat shapes, and place them on the prepared baking sheet.
• Place into the oven to bake for 15-20 minutes, or until golden brown and crisp.
• Remove from the oven and allow them to cool on the baking sheet for 10 minutes before moving them to a rack to finish cooling.

Homemade Banana Dog Treat Storing Options:

• I always store my homemade dog treats in the freezer and Grace enjoys them straight from the freezer.
• * Store in an airtight container at room temperature for 1 week.

  * Store in an airtight container in the refrigerator for 2 weeks.

  * Store in an airtight container in the freezer for up to two months.

We just returned from our trip to Japan and I was craving something with coconut so I made these delicious toasted coconut brown butter rice krispie treats. These decadent treats have great texture, lots of coconut flavor, and a wonderful nuttiness from the brown butter. As much as I love my go-to rice krispie treat recipe, this one is now my new favorite. 

Toasted Coconut Brown Butter Rice Krispie Treats

Ingredients:

• 1 1/2 cups sweetened shredded coconut, toasted
• 1/2 cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

How to Make Toasted Coconut Brown Butter Rice Krispie Treats

Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.

Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.

Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.

Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.

Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.

Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.

Cool then slice and serve. Enjoy!

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Toasted Coconut Brown Butter Rice Krispie Treats

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 - 24, depending on cutting size

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan

Ingredients

• 1 ½ cups sweetened shredded coconut toasted
• ½ cup unsalted butter
• 12 oz bag of marshmallows
• 1 tsp coconut extract
• 6 cups of rice krispies

Instructions

• Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
• Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.
• Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.
• Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
• Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.
• Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.
• Cool then slice and serve. Enjoy!

I needed to make some new dog treats so I made Grace these easy frozen cantaloupe dog treats (pupsicles) since it’s been such a hot summer.  This was Gracie’s first time having canteloupe but it definitely won’t be the last! She devoured two treats immediately and was eyeing me for more.

Frozen Cantaloupe Dog Treats

Ingredients:

• 1/2 cantaloupe melon, seeds & skin removed, cut into chunks
• 1/2 cup Greek yogurt

Combine the chunks of seedless cantaloupe melon and Greek yogurt in a blender; cover with a lid and blend until smooth.

Place the silicone trays on a baking sheet then cantaloupe juice into molds or ice cube trays.

Place in the freezer for several hours, or until frozen solid.

Transfer the frozen cantaloupe dog treats to an airtight container and store them in the freezer. Enjoy.

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Frozen Cantaloupe Dog Treats

Course Dog Treats

Prep Time 5 minutes minutes

Freezing Time: 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 20 +/- Depending on silicone tray size

Author Pam - For the Love of Cooking

Equipment

• Blender
• Silicone dog treat trays
• Baking Sheet

Ingredients

• ½ large cantaloupe melon seeds & skin removed, cut into chunks
• ½ cup Greek yogurt

Instructions

• Combine the chunks of seedless cantaloupe melon and Greek yogurt in a blender; cover with a lid and blend until smooth.
• Place the silicone trays on a baking sheet then pour the cantaloup juice into molds or ice cube trays.
• Place in the freezer for several hours, or until frozen solid.
• Transfer the frozen cantaloupe dog treats to an airtight container and store them in the freezer. Enjoy.