Something to get you into the holiday spirit…
I baked a dozen cookies
and I put them on a plate,
and I set them out for Santa Claus,
except for one I ate.
That cookie was amazing
and I couldn’t quite resist…
so I ate another one
that I was sure would not be missed.
I knew it wouldn’t matter
if I only ate one more.
Then I gobbled up another one.
Why not? That’s only four.
I accidentally dropped
another couple on the ground.
I knew Santa wouldn’t want them
so I swiftly scarfed them down.
Another couple disappeared.
I may have eaten those,
though I couldn’t say for certain,
but I guess that’s how it goes.
I figured four was likely more
than Santa Claus would need
so I polished off another few
with unexpected speed.
Before I knew what happened
all the damage had been done,
and I realized I’d accidentally
eaten every one.
I guess it’s best, since Santa
sort of needs to watch his weight.
When he visits us this Christmas
I sure hope he likes the plate.
–Kenn Nesbitt
As you are getting ready to bake all of your delicious holiday treats, don’t forget about your four-legged companions. They can’t always have our favorite cookies like chocolate chip and raisin, so we gathered a couple of recipes from our friends at the DIY Network that Santa himself would be jealous of!
Peanut butter and Bacon Biscuits
Ingredients:
2 pieces bacon, thick cut, cooked and crumbled
1/8 cup bacon grease
2 cups whole wheat flour
1/4 cup ground flax
1/4 cup wheat bran
2 tsp. baking powder
1/2 cup natural peanut butter
1 egg, lightly beaten
3/4 cup water
Instructions:
Preheat the oven to 325 degrees.
- Cook bacon until crispy. Drain on a paper towel.
- Pour the bacon grease into a glass measuring cup.
- In a large bowl, whisk together the flour, ground flax, wheat bran and baking powder.
- Crumble the bacon, once cooled, and stir into the flour mixture.
- In a microwave-safe bowl, warm the peanut butter approximately 30 seconds.
- In a medium bowl, lightly beat the egg. Then pour in the peanut butter, water and bacon grease. Use a fork to whisk together the wet ingredients until completely combined.
- Make a well in the dry ingredients, and pour in the peanut butter mixture.
- Stir until combined.
- Knead lightly in the bowl with your hands.
- Lay down one large sheet of parchment paper, roll your dough onto it, then lay another piece of parchment on top. You’ll essentially have a dog treat dough sandwich.
- Roll out to 1/2-inch thickness.
- Lightly spray a baking sheet with nonstick cooking spray.
- Cut shapes out of the dough and place on your prepared baking sheet. Gather the extra dough, knead into a ball and repeat the process of rolling and cutting until there is no more dough.
- Bake for 15 minutes.
- Turn off the oven and leave the treats there to cool for two hours or overnight. Keep them in the refrigerator for up to two weeks or in the freezer for up to six months.
Cherry Oatmeal Muffins
Ingredients:
1 cup rolled oats
1 cup whole wheat flour
1-1/2 tsp. baking powder
1/2 tsp. cinnamon
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup applesauce, unsweetened
1 cup frozen tart cherries, rinsed and roughly chopped
Instructions:
Preheat the oven to 400 degrees.
- Spray muffin pan with nonstick spray and dust with flour.
- Stir oats, flour, baking powder and cinnamon in a large bowl.
- In a separate medium bowl, stir buttermilk, egg and applesauce.
- Pour buttermilk mixture into the oats mixture.
- Stir just until moist.
- Stir in cherries (no need to thaw, they can go in frozen).
- Fill muffin cups 2/3 full.
- Bake 15-20 minutes, or until toothpick comes out clean.
- Cool for five minutes in the muffin pan on a wire rack.
- Remove from pan and cool completely on a wire rack before serving. Store in the refrigerator (not at room temperature) for up to two weeks or freeze for up to three months.
Enjoy these recipes courtesy of the DIY Network.
