A Special Memory of our Atlantic Crossing from New York to Southampton, England on Queen Mary Two.

Peanut Butter Dog Treats

Our Molly has the great good fortune to be taken care of by Dr. Tack at the Black River Veterinary Hospital in Chester. NJ.

Dr. Tack and his entire staff provide friendly, professional, compassionate caring at a level I have rarely found.

As part of his caring, Dr. Tack publishes a monthly newsletter with lots of information and tips for caring for our pets.

Last month, he printed a recipe for peanut butter dog treats. They are now Molly's official favorite treat.

Easy to make, with ingredients you probably have on hand, they are wonderful for treats or training rewards!


Pumpkin Dog Treats (Dog Cookie)

Pumpkin Dog Treats

A recent visit to our new Woof Gang Bakery and Grooming shop in the Streets of Chester Shopping Center (photos below), proved that Molly really loves pumpkin flavored treats.  So.......here is my recipe so your favorite pup can enjoy them too!

2 eggs
1/2 cup pumpkin purée
2 tablespoons powdered milk
2 1/2 cups whole wheat flour
A few drops of chicken or beef stock, if needed.

Combine the eggs and pumpkin and stir in the powdered milk.
Stir in most of the flour.
Add the rest of the flour and mix in using your hands.  Turn out and knead until well combined.

Roll out 1/4" thick and cut into desired shape.  Place on parchment-lined cookie sheet.

Bake at 350 degrees for 20 minutes, flip cookies over and bake for a further 20 minutes.

Watch the Video:

Woof Gang at Streets of Chester:


Other Video from The Streets of Chester:

Caeser Salad (Revised)

Betty's Favorite Caesar Salad

This is our favorite Caesar Salad dressing. Perhaps not entirely authentic, but it works for us!

1 egg
1 tablespoon Dijon mustard
1 tablespoon anchovy paste, or 3-4 anchovy fillets
1 clove garlic, grated
4 or 5 drops fresh lemon juice
4 or 5 drops Worcestershire Sauce
¼ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano plus a few shards grated
Freshly ground black pepper
Garlic Croutons

Place all ingredients except olive oil and cheese in a mini-processor and blend for a few seconds. Add the olive oil and blend to combine.
Toss with chopped Romaine Lettuce. Add grated cheese and toss. Add croutons and freshly ground black pepper and toss. Top with shards of Parmigiano. Enjoy!


Betty's Chicken Parmigiana

A long-time favorite in Italian restaurants, Chicken Parmigiana is a snap to make at home - especially if you have my Home Made Marinara Sauce on hand.
You can bread and fry the cutlets and freeze them or you can complete the entire dish and freeze that ready to pull out for a delicious dinner any time.  Add my Caesar Salad and Coffee Liqueur Coupe and you are ready for a dinner party!


6 (or more) thin chicken cutlets*
1½ cups Italian flavored breadcrumbs mixed with
½ cup finely grated Parmigiana cheese
1 cup flour
2 eggs well beaten
Oil for frying
1½ cups Home Made Marinara Sauce**
¼ cup finely grated Parmigiana cheese
1 cup shredded mozzarella cheese

Set up a breading station with the flour, beaten eggs and breadcrumb mixture.
Dip cutlets first in the flour, then the egg and finally the breadcrumbs.
Heat oil in a frying pan and cook the cutlets for two or three minutes on each side until lightly browned.
Prepare a baking dish with a light coating of Marinara Sauce then layer the cutlets into the dish. Cover with remaining sauce, sprinkle with Parmigiana and top with mozzarella.  (The dish may be frozen at this point.)
Bake at 350º for about 15 minutes or until cheese is nicely melted.

*See my video on Chicken Tenders to see how to make your own thin cutlets.
**See my video on Marinara Sauce.