Critter Cookies

 

Hi, I made this recipe up and it bakes so hard that its great for keeping sharp beaks and teeth in check, you can add other things to it but the only moisture is from the bananas, carrot and apple so if it gets too thick put a little water in it.

CRITTER COOKIES:-)

3 mashed ripe bananas

2 cups rolled oats

1 large apple grated

1 medium carrot grated

1 teaspoon cinnamon

1/4 cup chopped walnuts

You can add anything else you like even pelleted food. Add any other type of shelled nuts chopped into small pieces.

Mix all together to form a stiff dough. Take teaspoonfuls into your hand and roll each cookie into a small ball.

Flatten the ball of dough on a cookie sheet with a fork until it is the size of a quarter.

Bake at 325 for 10-15 minutes until solid and a little brown, They smell good but don't try to bite one, lol you can break a tooth. They cook hard like cement and are great for parrots beaks and bunnies and hamsters long teeth.

Sweet & Tangy Wild Salmon W Onion & Tomatoes

 

Sweet & Tangy Wild Salmon W Onion & Tomatoes

- 21g Carbs, 3g Fiber

Salmon is packed with the omega-3 fatty acid DHA, a major component of neurons. Low DHA can lead to poor memory, low IQ, and learning disabilities, but people with the highest blood levels of this mega-nutrient have a 47% lower chance of developing dementia, according to a study published in the Archives of Neurology. Choose wild over farmed; the latter doesn't always receive the appropriate marine diet needed to produce high amounts of omega-3 fats.

Time: 28 minutes
Servings: 4

2 1/2 tsp toasted sesame oil
1 med red onion, halved and thinly sliced
1/2 tsp chile paste with garlic
4 plum tomatoes, cored and chopped
3 Tbsp packed brown sugar
2 Tbsp reduced-sodium soy sauce
2 tsp rice wine vinegar
3 cup mung bean sprouts (8 oz)
1 lb boneless, skinless wild salmon, cut into bite-size cubes
1 Tbsp finely chopped fresh ginger
1/4 cup chopped fresh cilantro

Heat oil in wok or large nonstick skillet over high heat. Add onion and chile paste. Stir-fry 2 minutes to brown onion. Stir in tomatoes, sugar, soy sauce, and vinegar. Cook 3 minutes, stirring occasionally.

Add sprouts, salmon, and ginger. Cook, stirring often (but gently to avoid breaking salmon), 3 minutes or until slightly pink in the center. Sprinkle with cilantro.

Servings: 4
Nutrition per Serving:
279 Calories,10.5g Fat, 1.5g Sat Fat, 63mg Cholesterol, 26g Protein, 21g Carbs, 3g Fiber, 336mg Sodium

Health bonus - - Cooking tomatoes releases more of their heart-healthy lycopene.

Mexican Zucchini Oven Fries

 

Mexican Zucchini Oven Fries

2 medium zucchini cut into 1/4-inch square 3-inch long sticks -- like fries
Vegetable cooking spray
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon grill seasoning
1 cup chili sauce or mild taco sauce

Preheat oven to 500 degrees F. Arrange zucchini on nonstick cookie sheet. Spray zucchini with cooking spray. Combine spices and sprinkle over the zucchini fries. Place in very hot oven and cook 15 to 18 minutes. Serve hot. Top with spoonfuls of chili sauce or taco sauce.

Serves 4

Christmas Cheer Candy

Christmas Cheer Candy

1 Stick Butter, Melted
1 Can Sweetened Condensed Milk
2 Lbs. Powdered Sugar
1 ½ Lb. Candied Cherries, finely chopped
1 Can Coconut (1 1/3 Cups)
4 Cups Chopped Nuts

Mix all ingredients together in a large bowl. Form rolls, wrap and
refrigerate. Slice thinly and serve. Or form into small bowls, chill until firm and dip in melted chocolate. Store in an airtight container.

Arizona Biltmore Chile and Lime Margarita

Arizona Biltmore Chile and Lime Margarita

1 1/2 cups crushed ice
1 1/2 ounces Jose Cuervo Gold Tequila
1 ounce triple sec
2 ounces sweet and sour mix
1 ounce freshly squeezed lime juice
1/4 ounce jalapeno juice
Lime wedges
Kosher salt or margarita salt
Red chile pepper to garnish

Combine all ingredients in blender and mix. Rub rim of glass with lime, dip into kosher salt or margarita salt, and pour in the drink.

Garnish with lime wedge and red chile pepper.

Seven Layer Cheesecake

SEVEN LAYER CHEESECAKE

STRAWBERRY FILLING:
  2 1/2 c. chopped strawberries
  1/2 c. sugar
  2 1/2 tbsp. cornstarch
COOKIE CRUST:
  2 (5 1/2 oz.) pkgs. Pepperidge Farm shortbread cookies
  3 tbsp. unsalted butter, melted
  2 tbsp. water
  1 tsp. vanilla
  2 oz. bitter-sweet or semi-sweet chocolate, melted
CHEESECAKE BATTER:
  4 (8 oz.) pkgs. cream cheese, room temperature
  1 1/2 c. sugar
  4 lg. eggs, beaten to blend at room temperature
  2 tsp. vanilla
  Squeeze of a lemon (optional)
SOUR CREAM TOPPING:
  1 1/2 c. sour cream
  3 tsp. sugar
  1 tsp. vanilla
  1 oz. bitter-sweet or semi-sweet chocolate, melted

Strawberry Filling: Bring all ingredients to boil, stirring
constantly, crushing berries with back of spoon. Pour in
bowl and cool.

Crust: Position rack in lowest 1/3 of oven and preheat to
350 degrees. Butter 9 inch spring-form pan with 2 1/2
inches sides. Blend cookies in processor about 3 minutes.
With machine running, add butter, water, and vanilla
through feed tube until mixture adheres to side of work
bowl. Press into bottom and sides (1 3/4 inch up) of pan.
Refrigerate 15 minutes. Bake crust 10 minutes. Transfer pan
to rack and cool. Reduce oven to 325 degrees.

Pour melted chocolate into bottom of crust. Spread with back
of spoon. Chill 10 minutes until firm.

Cheesecake Batter: Using electric beaters, beat cream cheese
in large bowl until smooth. Gradually add sugar and beat
until fluffy. Add eggs and vanilla; beat until smooth.
Ladle half of filling into crust. Place cake on baking
sheet. Bake about 35 minutes (barely set). Cool 20 minutes.
Leave oven on.

Gently ladle remaining cheesecake batter over strawberry
layer, beginning at outer edge (filling will be higher than
crust sides). Bake until edges are set, about 50 minutes.
Prepare Topping: Mix sour cream, sugar, and vanilla.

Cool cake 5 minutes. Spoon on topping. Bake 10 minutes.
Transfer cake to rack. Run knife around edge. Refrigerate
overnight.

Melt chocolate and drizzle attractively over cake.