Treats for your pets

We don’t want to forget our pets at gift-giving time —  my gang,  MacktheDog, Muffin, Dot Com, Oscar and Harriet — will have little gifts under the tree. Here are a couple edible treats from the Gooseberry Patch your pets might enjoy.


2 c. whole wheat flour

1/2 c. flour

1/4 c. cornmeal

1 tsp. salt

1/4 c. sunflower kernels, finely chopped

1/4 c. molasses

2 eggs, beaten

1/4 c. milk

2 Tbsp. oil

Mix, adding more milk to make dough firm. Roll out to 1/2-inch thickness. Use cookie cutter; place on ungreased baking sheet. Bake at 350° for 30 minutes or until lightly toasted. To make biscuits harder, leave in oven with the heat turned off for hour or more.




1 c. whole wheat flour

1 Tbsp. oil

1 (6 oz) can tuna in oil, undrained

1 egg

Mix ingredients, adding a little water if too stiff. On floured surface, roll dough to 1/4-inch thickness. Cut into shapes with cookie cutter. Place on ungreased cookie sheet. Bake at 350° for 20 minutes or until firm. Store in airtight container.


Now to people treats; we’ll start with a slow-cooker stew for one of your busy days.




1 c. fat-free reduced-sodium beef broth

3 Tbsp. flour

1/4 c. Italian vinaigrette dressing

1/4 c. barbecue sauce

1 tsp. dried oregano

1 lb. beef stew meat, cut into  1 1/4” cubes

1 lb. small red potatoes,cut into bite-size pieces

4 large carrots, cut into 1” thick slices

1 large onion, cut into bite   size pieces

2 slices bacon, chopped

1/4 c. water

Mix broth, Italian dressing, barbecue sauce and oregano in slow cooker. Add remaining ingredients except flour and water; toss to coat. Cook on low eight – nine hours (or on high four – five hours). Transfer meat and vegetables to serving bowl with slotted spoon; cover to keep warm. Mix flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on high 15 minutes or until slightly thickened; spoon over meat and vegetables. Makes four (1 3/4 cup) servings.




1 (8 oz) pkg. cream cheese

1 qt. whipped topping

1 c. mayonnaise

1 large can crushed pineapple

1 reg. can whole cranberry sauce

1 c. salted Spanish peanuts, crushed

Blend cream cheese, whipped topping and mayonnaise together. Add rest of ingredients. Pour mixture into large glass dish. Freeze. Cut in squares to serve.




1/2 c. packed brown sugar

1/2 c. gran. sugar

1/2 c. unsalted butter

1 large egg

1 c. all-purpose flour

1 Tbsp. baking powder

Pinch of salt

1 tsp. vanilla extract

1 c. chopped nuts

Put sugars and butter in two-quart saucepan. Cook over medium heat, stirring, five minutes or until butter is melted and sugar dissolves. Remove from heat and let cool about five minutes. Whisk in egg, then whisk in remaining ingredients until well blended. Spread in 9-inch square pan lined with nonstick foil (let foil extend 2-inches above pan on two opposite sides). Bake 30-35 minutes until sides begin to pull away from foil and pick inserted near center comes out with moist crumbs clinging. (Batter will rise, then fall. Edges will be higher than center.)  Cool in pan on wire rack. Lift by foil edges onto cutting board. Cut into 36 squares. Store in airtight container at room temperature for up to one week.




1 c. crushed ginger snaps

3 Tbsp. butter, melted

1/2 c. plus 2 Tbsp. sugar, divided

2 tsp. vanilla

2 (8 oz.) pkgs. cream cheese, softened

1/2 c. sour cream

2 eggs

1 c. apple pie filling, divided

1/2 c. walnut pieces, divided

1/2 c. toffee bits, divided*

Mix crumbs, butter and sugar; press onto bottom and up sides of 9-inch pie plate. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, beating just until well-blended after each. Stir in 1/2 pie filling, 1/2 nuts and 1/2 toffee bits. Pour into crust. Bake 35 minutes in 325° oven or until center is almost set. Cool. Refrigerate four hours. Top with remaining pie filling, nuts and toffee bits before serving. Makes 10 servings. *Chocolate-covered toffee bits may be used.