Easy Homemade Dog Biscuits

Easy Homemade Dog Biscuits

In this episode of Everyday Cooks Recipe Club, we aren’t just cooking for the humans! Kelly and Stephanie share two recipes so you can make your own homemade dog biscuits. These are easy recipes that your dogs will love! We also have a bonus recipe for Kitty Cookies! In this episode, we talk about: * How Lizzie inspired this episode * An easy, 4 ingredient recipe for Oatmeal Pumpkin Dog Cookies * Another recipe for Peanut Butter Dog Biscuits * A recipe for Holy Mackerel Kitty Cookies * How each of us prepared the recipes (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links Oatmeal Pumpkin Dog Cookies ½ cup cooked pumpkin 1 egg 1 ½ cup oats 1 Tbsp peanut butter Mix ingredients and fill silicone cookie mold with mixture. Bake in the oven for 25-30 minutes at 350 degrees. Let them cool before giving to your dog. Store in the refrigerator for up to 1 week Peanut Butter Dog Biscuits https://www.thecookierookie.com/pb-dog-treats/ [https://www.thecookierookie.com/pb-dog-treats/] Holy Mackerel Kitty Cookies ½ cup canned mackerel - drained, crumbled 1 cup whole grain bread crumbs 1 Tbsp. vegetable oil 1 egg - beaten 1 tsp. brewer's yeast - optional (see Notes below) Combine all ingredients; mix well. Drop dough by 1/4 teaspoonfuls 1" apart onto a greased cookie sheet. Bake in a 350 degree oven for 8 minutes. Cool biscuits and store, covered, in the refrigerator. Notes: Store in the refrigerator for up to 3 weeks OR freeze up to 1 year. Brewer's yeast is an excellent source of essential fatty acids and B-Complex vitamins for a glossy coat and stable nervous system. It's also known to prevent flea infestation. Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

5 Quick Summer Recipes That Take 30 Minutes or Less

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie bring some quick recipe ideas for the summer season so you can spend minimal time in the kitchen. These recipes can be done in under 30 minutes, with minimal effort and no ovens! In this episode, we talk about: * Meals that take 15-30 minutes to get on the table * A no-cook chicken and hummus on naan dish * A fast and delicious way to make Swedish Meatballs * Kelly’s take on a dense bean salad using sardines * A potato salad recipe using green apples * No-bake cheesecake using pound cake * How each of us prepared the recipes (and where we improvised!) Resources & Links Chicken and Hummus on Naan https://www.therisingspoon.com/2018/02/chicken-hummus-naan-wraps.html [https://www.therisingspoon.com/2018/02/chicken-hummus-naan-wraps.html] Swedish Meatballs https://lovetobeinthekitchen.com/2019/03/13/easy-swedish-meatballs/ [https://lovetobeinthekitchen.com/2019/03/13/easy-swedish-meatballs/] https://preppykitchen.com/swedish-meatballs/ [https://preppykitchen.com/swedish-meatballs/] https://www.allrecipes.com/recipe/218894/easy-swedish-meatball-sauce/ [https://www.allrecipes.com/recipe/218894/easy-swedish-meatball-sauce/] Sardine Dip / Sardine Salad https://www.themediterraneandish.com/sardine-fish-dip/ [https://www.themediterraneandish.com/sardine-fish-dip/] https://wildplanetfoods.com/blogs/recipes/mediterranean-sardine-dip [https://wildplanetfoods.com/blogs/recipes/mediterranean-sardine-dip] Summer Potato Salad with Green Apples Stephanie Paswaters Inspired by Sarah Shannon Prep Time: 40 mins Chill Time: 6 hrs. Servings: 12 side portions Ingredients • 6 red and/or yellow new potatoes, quartered • 11⁄4 cup mayonnaise or miracle whip • 1 Tbsp. yellow or Dijon mustard • 1⁄2 tsp. salt • 1⁄4 tsp. ground black pepper • 1 green Granny Smith apple, chopped • 1⁄3 cup chopped red onion (1/2 small onion) • 1⁄2 cup chopped dill pickles or 1/2 cup pickle dill relish • 6 hard-cooked eggs, coarsely chopped • Paprika (optional) Directions 1. In a medium saucepan place potato, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly. Test potatoes are done by piercing with a fork. 2. Meanwhile in a large bowl combine mayonnaise/miracle whip, mustard, the 1/2 teaspoon salt and pepper. 3. Stir in the apples, onion, and pickles. 4. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours. 5. To serve, transfer the potato salad to the bowl. If desired, sprinkle with paprika. Makes 12 side-dish servings. 4 Ingredient No-Bake Cheesecake https://www.burntpelletbbq.com/no-bake-cheesecake-dessert/ [https://www.burntpelletbbq.com/no-bake-cheesecake-dessert/] https://www.instagram.com/reels/DT9BshHjLBW/ [https://www.instagram.com/reels/DT9BshHjLBW/] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

Magnolia Bakery's Famous Banana Pudding

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie test out different banana pudding recipes. Stephanie makes her Mom’s recipe, but Kelly had to research a recipe. She came across a blog that shared the recipe for Magnolia Bakery’s Famous Banana Pudding. Kelly picked it because it didn’t have a lot of ingredients and found out that it is delicious!! In this episode, we talk about: * Where our recipes came from * If we use vanilla pudding or banana pudding * If we use milk or sweetened condensed milk * If we use Nilla wafers or Chessman cookies * If we make our own whipped cream or use cool whip * How long our recipes took * How each of us prepared the recipes (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links https://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/ [https://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/] https://youtu.be/LPk-MWuW2qw [https://youtu.be/LPk-MWuW2qw] Mai’s Banana Pudding Ingredients 1 (12-oz) tub frozen whipped topping, thawed (Cool Whip) 1 (14 oz) can, sweetened condensed milk 1 (8-oz) package cream cheese, softened 2 cups cold skim milk 1 (5-oz) box instant banana pudding mix 6 to 8 bananas, sliced 2 bags chessmen cookies Directions 1. In a bowl, combine the skim milk and pudding mix and blend well using a handheld electric mixer. 2. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. 3. Fold the whipped topping into the cream cheese mixture. 4. Add the cream cheese mixture to the pudding mixture and stir until well blended. 5. Line the bottom of a 9x13 inch glass baking dish with 1 bag of cookies and layer sliced bananas on top. 6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. (1 hour) Alternates: Nilla wafers instead of chessmen cookies Instant vanilla pudding mix instead of instant banana pudding mix Whip your own heavy whipping cream instead of tub of Cool Whip Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

High Protein Dense Bean Salad

In this episode of Everyday Cooks Recipe Club, Stephanie taps into a trending recipe: Dense Bean Salad. This versatile recipe is packed with protein and flavor! It is so easy to make and one batch makes a lot! In this episode, we talk about: * Why Stephanie chose this recipe * What ingredients go in the dish; you probably have most of it in your pantry! * How each of us prepared the meal (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again * How easy it is to make a dense bean salad with the flavors you are craving. Resources & Links https://www.instagram.com/reel/DHSd0isOVMk/?igsh=MWs0Y2Mzajk3eXQxbA== [https://www.instagram.com/reel/DHSd0isOVMk/?igsh=MWs0Y2Mzajk3eXQxbA==] https://www.youtube.com/watch?v=efRyUK0oRyM [https://www.youtube.com/watch?v=efRyUK0oRyM] https://www.allrecipes.com/steak-chimichurri-dense-bean-salad-recipe-11689874 [https://www.allrecipes.com/steak-chimichurri-dense-bean-salad-recipe-11689874] If there are recipes you want us to try or questions you want to ask, email us at everydaycooksrecipeclub@gmail.com [everydaycooksrecipeclub@gmail.com] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

Lasagna Two Ways: Classic Oven Baked vs. Slow Cooker

In this episode of Everyday Cooks Recipe Club, Stephanie suggests we make a classic lasagna. We each use a different method. Kelly makes an oven baked lasagna while Stephanie makes her lasagna in the crockpot. Both of us remember how easy this dish is to make and why it never goes out of style! In this episode, we talk about: * Why Stephanie picked this recipe * Making marinara sauce from scratch * Cottage cheese vs ricotta cheese * Boil the noodles or not? * Baking the lasagna vs cooking in the slow cooker * How each of us prepared the recipes (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links Marinara sauce recipe m/shorts/5Jr3bJ2T1UA?si=LlorJoXUzLIWvVlu [https://youtube.com/shorts/5Jr3bJ2T1UA?si=LlorJoXUzLIWvVlu] Lasagna recipe https://www.youtube.com/watch?v=TzJss3PUGHE [https://www.youtube.com/watch?v=TzJss3PUGHE] Bonus! This is Stephanie’s own recipe! Easy Slow-Cooker Lasagna Ingredients 1-pound Italian sausage 1 small onion 2 garlic cloves chopped 1 large jar 24oz pasta sauce (marinara or your pick) 1 cup chicken stock or bone broth 1 24 oz low-fat cottage cheese 1.5 cups shredded mozzarella cheese 1 cup freshly shredded parmesan cheese 5 oz (small clam or bag) of fresh baby spinach 6-8 oven ready-bake lasagna noodles 2 tablespoons Italian seasoning 1 tablespoon Herbs de Provance Optional 1 teaspoon red pepper flakes ½ finely chopped jalapeno 8 oz chopped mushrooms 1 yellow or orange bell pepper chopped (or any other veggies you like) LOW CARB replace lasagna noodles with cabbage leaves Directions 1. Cook Italian sausage then drain grease either into foil or with a paper towel. 2. Add onion and cook (do not overcook onion) 3. Add jar of pasta sauce along with 1 cup chicken stock and mix with sausage and onion 4. In a separate bowl, mix the cottage cheese along with the seasonings: Italian seasoning, Herbs de Provance, and red pepper flakes 5. Line slow cooker with cooking bag or non-stick cooking spray 6. Scoop about ½ - 1 cup of the sausage & sauce mixture to the bottom of the slow cooker 7. Add a layer of the ready-bake lasagna noodles. It’s ok to break them to cover the sauce 8. Add a layer of the cottage cheese mixture 9. Add chopped bell pepper and spinach (veggies) 10. Last layer add shredded mozzarella and parmesan cheese 11. Repeat * sausage & sauce mixture * noodles * cottage cheese * veggies * cheese 12. Slow cook HIGH 3 hours, LOW 4-6 Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron