Sweet Potato Dog Chews

Sweet Potato Dog Chews

Dog TreatsI was in Petco just before Christmas looking for treats for my Siberian Husky, she loves treats!  I was shocked at how expensive dog treats have gotten.  I found a small bag of “all natural” sweet potato treats priced at $12.99, my dog loves sweet potatoes, but I wasn’t ready to fork over 13 bucks for a few pieces of dehydrated sweet potato when I could buy a whole bag of sweet potato for about $5.  I decided I could make my own dog chews so I got a bag of sweet potato from Walmart and headed home to make some.

 

 

It’s super easy to make.  The bag contained 6 fairly large sweet potatoes so I got a lot of chews for $5, I already had the other ingredients in my pantry.  I made enough chews to give out to our friends who own dogs.

You can freeze these treats, they last about 3-4 months.  My dog, Cannoli, loves them even frozen!

Ingredients:

6 large sweet potatoes

1/2 cup olive oil

1 tsp. ground cinnamon

Dog treats

Directions:

1.  Scrub and dry sweet potatoes.

2.  Slice into 1/2 thick slices.  This is the hardest part!  I find cutting off a slice from one side then placing the cut side down makes slicing the potatoes easier.

3.  Place slices on parchment covered baking sheet.

4.  Mix cinnamon in olive oil.

5.  Brush both sides of potato slices with oil.

6.  Bake in 275 degree oven for 2-3 hours.

7.  Remove from oven and cool.

8.  Store in air tight containers in the fridge.  For longer storage freeze in freezer safe bags for up to 4 months.

Sweet Potato Dog Chews
Print Recipe
Easy and inexpensive dog treats!
Servings Prep Time
75 Pieces 20 Minutes
Cook Time Passive Time
2-3 Hours 2-3 Hours
Servings Prep Time
75 Pieces 20 Minutes
Cook Time Passive Time
2-3 Hours 2-3 Hours
Sweet Potato Dog Chews
Print Recipe
Easy and inexpensive dog treats!
Servings Prep Time
75 Pieces 20 Minutes
Cook Time Passive Time
2-3 Hours 2-3 Hours
Servings Prep Time
75 Pieces 20 Minutes
Cook Time Passive Time
2-3 Hours 2-3 Hours
Ingredients
Servings: Pieces
Instructions
  1. Scrub and dry sweet potatoes.
  2. Slice into 1/2 thick slices.
  3. Place slices on parchment covered baking sheet.
  4. Mix cinnamon in olive oil.
  5. Brush both sides of potato slices with oil.
  6. Remove from oven and cool.
  7. Store in air tight containers in the fridge. For longer storage freeze in freezer safe bags for up to 4 months.
Recipe Notes

Raw sweet potatoes are pretty hard and can be difficult to slice.  I find cutting off a slice from one side then placing the cut side down makes slicing the potatoes easier.

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Cheese Filled Puff Pastries

Cheese Filled Puff Pastries

Cheese Filled Puff Pastries

I’ve been making these pastries for my family for years.  It’s actually a Middle Eastern dessert using homemade fresh white cheese.  It requires 2 cups of cheese and I usually don’t have time to make that much cheese so I’ve modified it using ingredients that are available at the supermarket.

I like to serve it warm so the cheese is soft and stringy, but it’s just as delicious cold.  The recipe will make a dozen pastries, but we rarely have leftovers. You can prepare them in advance and pop them in the oven about half an hour before serving.  The syrup which is poured over the cooked pastries should be made in advanced and completely cooled before pouring over the pastries to prevent the flaky pastry from falling apart.

Cheese Filled Puff Pastries

Makes 12

Pre-heat oven to 375 degrees

Ingredients:

1 package frozen puff pastry sheets (package has 2 sheets) – Thawed

2 cups shredded mozzarella cheese

1/2 cup sugar

1 tbls. ground cinnamon

1/4 cup butter melted

For syrup:

2 cups sugar

1 cup water

1/2 of a lemon

Cheese Filled Puff Pastries

15

1.  Mix shredded cheese, 1/2 cup sugar, and cinnamon together in a bowl.  Mix sell so that sugar and cinnamon are evenly distributed.

2.  Roll out 1 sheet of puff pastry dough.  Using a sharp knife or a pizza cutter cut the dough in half lengthwise.  Then cut into thirds across.  You should end up with 6 rectangles.

3.  Spoon half of the cheese mixture on to the pastry dough – evenly distributing it on each of the rectangles to form a line down the middle of the dough.  The cheese should not reach either end of the dough, leave room for crimping.

4.  Fold the long sides of each pastry rectangle over the cheese making sure the cheese stays in the middle.  Pinching the dough together to form a seam.  It will look like a cigar.

5.  Crimp both ends of the dough by pressing down gently with the fork.  Don’t press too hard that the fork goes thru the dough.

6.  Place pastry seam side down on a lightly oiled baking sheet about 1″ apart.  (You can cover the sheet with parchment paper instead of spraying with oil.)  Crimp both ends again with the fork.

7.  Brush each pastry with melted butter.

8.  Bake in pre-heated oven for 20 – 25 minutes or until the pastry turn golden brown.

9.  Remove from oven and pour cooled syrup over each pastry.  Let sit in syrup for 5 minutes before serving.

Syrup:

1.  Put sugar and water in a sauce pan over medium-high heat.  Stir until sugar dissolves.

2.  Bring to a boil.

3.  Reduce heat to medium and simmer until 1/4 or so of the sugar water evaporates.  Liquid will slightly thicker but not syrupy.

4.  Remove from heat squeeze lemon juice into the pan.  Stir completely then set aside to cool.  The syrup will be thinner than pancake syrup so that it pours easily.

It is important that the syrup is cooled before pouring over hot pastry.  The pastry crust will fall apart if the syrup is hot.

Leftover pastries, if you have any, can be stored in the refrigerator wrapped in foil or plastic wrap.  It can be re-heated in the microwave but the pastry will be soft and a bit soggy.  For better results place on a baking sheet and re-heat in the oven at 375 degrees.

Cheese Filled Puff Pastries
Print Recipe
Servings Prep Time
12 Pastries 15 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Pastries 15 Minutes
Cook Time
25 Minutes
Cheese Filled Puff Pastries
Print Recipe
Servings Prep Time
12 Pastries 15 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Pastries 15 Minutes
Cook Time
25 Minutes
Ingredients
Pastry
Syrup
Servings: Pastries
Instructions
Pastry
  1. Mix shredded cheese, 1/2 cup sugar, and cinnamon together in a bowl. Mix sell so that sugar and cinnamon are evenly distributed.
  2. Roll out 1 sheet of puff pastry dough. Using a sharp knife or a pizza cutter cut the dough in half lengthwise. Then cut into thirds across. You should end up with 6 rectangles.
  3. Spoon half of the cheese mixture on to the pastry dough - evenly distributing it on each of the rectangles to form a line down the middle of the dough. The cheese should not reach either end of the dough, leave room for crimping.
  4. Fold the long sides of each pastry rectangle over the cheese making sure the cheese stays in the middle. Pinching the dough together to form a seam. It will look like a cigar.
  5. Crimp both ends of the dough by pressing down gently with the fork. Don't press too hard that the fork goes thru the dough.
  6. Place pastry seam side down on a lightly oiled baking sheet about 1" apart. (You can cover the sheet with parchment paper instead of spraying with oil.) Crimp both ends again with the fork.
  7. Brush each pastry with melted butter.
  8. Bake in pre-heated oven for 20 - 25 minutes or until the pastry turn golden brown.
  9. Remove from oven and pour cooled syrup over each pastry. Let sit in syrup for 5 minutes before serving.
Syrup
  1. Put sugar and water in a sauce pan over medium-high heat. Stir until sugar dissolves.
  2. Bring to a boil.
  3. Reduce heat to medium and simmer until 1/4 or so of the sugar water evaporates. Liquid will slightly thicker but not syrupy.
  4. Remove from heat squeeze lemon juice into the pan. Stir completely then set aside to cool. The syrup will be thinner than pancake syrup so that it pours easily.
  5. It is important that the syrup is cooled completely before pouring over hot pastry. The pastry crust will fall apart if the syrup is hot.
Recipe Notes

Leftover pastries, if you have any, can be stored in the refrigerator wrapped in foil or plastic wrap. It can be re-heated in the microwave but the pastry will be soft and a bit soggy. For better results place on a baking sheet and re-heat in the oven at 375 degrees.

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