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Recipes

Name: Ohio State Buckeyes
Yield: 4 dozen
Cuisine: American
Ingredients: 12 oz. jar Redmond's Almond Butter; 1 stick Butter or margarine; 0.5 lb. powdered sugar {add more if needed}; 12 oz. bag semi-sweet chocolate chips; 1 oz. paraffin wax {add more if needed}

[[ recipeID=recipe-2m67099ec, title=Ohio State Buckeyes ]]

[[ recipeID=recipe-2m66pzziz, title=Homemade Dog Treats ]]

[[ recipeID=recipe-2m67xu02q, title=No Bake ~ Rice Crispy Snack ]]

[[ recipeID=recipe-2m683kql4, title=Almond Butter Cups ]]

[[ recipeID=recipe-2m681b4qp, title=Chocolate Chip Muffins ]]

Ingredients

Instructions

Ingredients

12 oz. jar Redmond's Almond Butter
1 stick Butter or margarine
½ lb. powdered sugar {add more if needed}
12 oz. bag semi-sweet chocolate chips
1 oz. paraffin wax {add more if needed}

Instructions

Mix first three ingredients together. I like to put some gloves on and mix it by hand.
Adding more powdered sugar until able to roll into balls.
Put on cookie sheet and refrigerate overnight or if you cannot wait. Place rolled balls on a cookie sheet and place in freezer for 30 minutes.
When ready heat chocolate and wax in double pan boiler (one smaller pan has chocolate chips and set in larger pan with water).
Dip balls into chocolate with a toothpick. They are also good without the chocolate, naked. Eat and enjoy;-)

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Ingredients

Instructions

Ingredients

2 cups oats
½ cup almond butter
½ cup soft vegetables/ soft fruit

Instructions

Preheat oven to 250 degrees F.
If using whole oats, place them in a food processor I use a Vita Mixer, and it takes about as long as it takes to turn it on and off and it’s done. I left some oats whole, but you can process it as much as you want.
Add almond butter, fruit or a soft vegetable and stir until the dough becomes sticky.
I combine the oats, almond butter, and fruit or vegetable in a mixer (KitchenAid)until the dough comes together.
Roll dough 1/4" thick, I like to use wax paper to cover dough and roll with rolling pin or you can use any canned food from your cupboard, to help roll out your dough if you don’t have a rolling pin.
Cut out using a cookie cutter or cut into squares.
Place cookies on cookie sheets and bake at 250° for 2 hours until the dog treats are completely dry and crispy.
Once dog treats are fully dehydrated, they can be stored at room temperature. Mine sit out at room temperature for at least a month without getting moldy, but you do need to make sure to fully dehydrate them.

Notes

Check with your pet's veterinary for a complete list of vegetables and fruit your pet can have. Not all human food is safe for our pets.

I will cut the recipe in 1/2 and bake them in my toaster oven for 2 hours and they come out perfect. I also put them on parchment paper when baking and it's a quick cleanup and the wife doesn't even know that I baked. That is so not true! but she does appreciate the thoughtfulness.

Substitutions are always a thought when I go into a recipe and this one was no different. Just beware of what our furry friends can eat is not always what we can eat. Please make sure what you choose to cook with is all perfectly safe for your pet. Also spices and other things like avocados, artificial sweeteners, etc. can be dangerous. This is just a few things so make sure what you are using are completely safe like Redmond's Peanut Free Almond Butter which is an all-natural product. Also, you should always consult your pet's vet. for a safe list of produce your pet can ingest safely.

Ingredients

Instructions

Ingredients

4 cups Crispy Rice Cereal
12 oz. chocolate chips
1 cup x-tra crunchy almond butter
¼ cup coconut oil
½ cup real maple syrup

Instructions

Add crispy rice cereal into a large mixing bowl.
Then heat chocolate, almond butter, coconut oil, and maple syrup in double pan boiler (one smaller pan has ingredients and set in larger pan with water). Heat just until chocolate is melted, watch closely not to overheat (mix will get hard to work with if you overheat).
Then mix with crispy rice cereal in large mixing bowl until well mixed.
Then take cookie sheet and spread mixture out evenly.
Use a sheet of wax paper to place over mix on cookie sheet and by using your hands to spread out and then a rolling pin if you have one to pack and spread mix out across your cookie sheet.

Ingredients

Instructions

Ingredients

2 Tbsp. Protein powder -find it here: www.advocare.com
2 Tbsp. almond butter
⅓ cup coconut sugar {powder sugar}
1 cup chocolate chips
sea salt {optional}

Instructions

Start by getting a double boiler or two pots, one that fits inside another so not to burn or scorch the chocolate. You will be warming the first pan with water covering the bottom of pan. place the other pan on top with the water boiling and add your chocolate into the top pan stir occasionally.
Add coconut oil in with the chocolate.
Stir chocolate and coconut oil until melted.
Meanwhile, line a muffin tin with liners.
In a medium bowl, mix together protein powder, almond butter, and almond milk until well combined.
Add 1 tsp of melted chocolate to the bottom of each liner. Spread it around the base.
Roll 2 tsp of almond butter dough into a flat disk and place on top of the melted chocolate base.
Cover the almond butter dough with chocolate until all of it has been used up, start with 2 tsp.
Place in freezer for approximately 20 minutes and enjoy!

Chocolate Chip Muffins

Chocolate chip muffins made with almond butter, chocolate chips, and oats.

Servings: 12 Muffins

Keywords: muffin, chocolate, almond, peanut free, baked goods

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

1 banana mashed
2 large eggs
1 Tbl. honey {agave nectar, maple syrup}
1 cup almond milk
1 Tbl. melted coconut oil
⅓ cup almond butter
3 cups whole rolled oats
½ cup protein powder-find it here: www.advocare.com
1 tsp. baking powder
1 tsp. cinnamon
⅓ cup chocolate chips {any variety}

Instructions

Preheat the oven to 350°F line muffin tin with coconut oil or liners.
Add all dry ingredients to a large bowl and mix until combined and set aside.
In a separate bowl, whisk eggs, and then add the rest of the wet ingredients except for the coconut oil.
Slowly add the dry ingredients to the wet ingredients. Mix until combined.
Finally, fold melted coconut oil into the batter.
Using a tablespoon scoop batter into each muffin cup, filling each about 3/4 of the way full.Sprinkle the top of each cup with chocolate chips.
Bake oatmeal cups at 350°F for 15-17 minutes.
Remove from the oven and sprinkle with sea salt.
Let oatmeal cups cool for 5 minutes and then remove them from the muffin tin.

Notes

Eat and enjoy! Refrigerate for 5 days or freeze for up to 3 months

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Recipes

Ohio State Buckeyes

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Homemade Dog Treats

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Notes

No Bake ~ Rice Crispy Snack

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Almond Butter Cups

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Chocolate Chip Muffins

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Notes