Tag Archives: blueberries

Pets, Recipes

Blueberry Peanut Butter Oatmeal cookies

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Another great treat recipe the doggies ordered. It’s healthy and nutritious.

Blueberry Peanut Butter Oatmeal Doggie Treats

Blueberry Peanut Butter Oatmeal cookies

INGREDIENTS

2 cups Oatmeal (soaked)

1/2” inch Water cover above oats

2 cups Blueberries (whole or smashed)

1/2 cup Peanut butter

2 cups All Purpose Flour

1 Tablespoon Olive oil

DIRECTIONS

Place 2 cups oatmeal in container and cover 1/2 inch water over the top. Leave that set until almost all the water has been absorbed. About 1.5 hour

2 cups Oatmeal
1/2” inch water to cover oatmeal
1/2 “ inch water over oatmeal soaking 1 to 1.5 hours or until most if not all the water has been soaked up.

Heat oven to 350’ degree F. Grease 1” x 15”x 21” cookie sheet with the olive oil

Place the blueberries, peanut butter and oatmeal into the bowl.

Stir / Cream the ingredients together. Make sure all the blueberries are mixed in good. You might want to mix the blueberries prior to adding to the mix depends on your dogs. I have a smaller older dog so I smash them up.

After getting those ingredients mixed time to add the flour.

Place the dough onto the cookie sheet and smooth out to thin layer.

Sorry I forgot to take the photo!!!! Oops so we will use this as an example… LOL

Place in oven on center rack for 30 minutes. take out of oven. The sides should be pulled away from pan. Get the pizza cutter and cut your squares.

Pretending again .. but great example

Turn oven off and put the pan back into the oven and let bake until cool. You can make the size of the cookie fit your dog. I have 4 dogs in various sizes. From 85 to 15 pounds. So my cookies are various sizes.

Ahh finally I remembered to take the picture.

Cut your squares and put them back into the oven until completely cool.

Remove from oven after completely cool. Put into an airtight container and refrigerator. I have 4 dogs and this last one week. You can also freeze them and just take out what you need.

Your dogs will love them until the last cookie…

You can adjust this recipe to your dogs taste or yours. I ate one and i could barely taste the peanut butter. I did a second recipe with 1 cup of peanut butter. I can taste the peanut butter and my dogs could really smell their treats baking and waited by the kitchen door.

If you would like to make these human consumable just add 1 teaspoon Baking Powder, 1/2 cup Sugar, 1/2 teaspoon Salt and one egg. Baking powder is not good for your dogs so please don’t feed the human recipe to the dogs.

Enjoy !!!

food, Nutrition, Recipes

BSB SMOOTHIE

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Good Morning, wake up to tasty good day

Banana Strawberry Blueberry Smoothie, a delicious fresh fruit energy drink.

I love having this on days when your mornings are sweltering with heat. It is great anytime of the day.

Orange juice, strawberry, banana, blueberry smoothie
INGREDIENTS:
  • 2 Bananas
  • 1/2 cup Frozen Blueberries
  • 2 cups Frozen Strawberries
  • 1 cup Orange Juice
RECIPE:

Add orange juice, banana, frozen strawberries and frozen blueberries to the blender in that order. Turn it to smoothie setting if you have. If not pulsate the blender on and off. After a few minutes turn on medium and stop it. Turn on to high until smooth.

Recipes

Quick and Easy Blueberry Muffins Recipe

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Quick and Easy Blueberry Muffins Recipe

Blueberry Muffin’s

PREP 10min   COOK 20mins   TOTAL 30mins

Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

All you need is one bowl. This recipe is so easy when we’re in the mood for something other than cereal, we’ll skip pancakes and make these for breakfast instead.

Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.

You Will Need

  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
  • 1 large egg
  • 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Directions

Prepare Oven and Muffin Cups

Heat oven to 400 degrees F.

For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

  •  Whisk the flour, sugar, baking powder, and salt in a large bowl.
  • Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
  • Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
  • Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
  • Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
  • After muffins have cooled, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Tips

You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.

Batter Thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.

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