Herbal Tea Blend for Menopause Relief

 I am trying to embrace the idea that menopause is simply a rite of passage into the next 50 years of my life.!  While I may feel out of control on several new things going on with my body, the one thing that I am gaining control over is hot flashes/flushes, and night sweats.  When they began a few months ago, they were extremely uncomfortable and annoying.  I did some research on adding more cooling herbs to my daily teas/infusions.  I made my blend based on recommendations by Dr. John R. Christopher, Rosemary Gladstar and Susun Weed.  This tea is a delicious herbal medicine chest that I made to suit my needs and tastes.

Red Clover-I wish I had this herb growing wild nearby (I did find a field in the mountains, and wished I could go and gather)!  Since I can't get it fresh, I order from MountainRoseHerbs and use it dried.  Red Clover is high in phytoestrogens, it is a lymphatic cleanser, and has been said to be an anti-cancer remedy for women.  I love the way it smells and tastes!

Blessed Thistle-is wonderful for inflammation and easing headaches. It strengthens the brain and heart, as well as purifying the liver.

Oatstraw-This is a great tonic for the whole system. It is known as a restorative nerve tonic, and it is rich in calcium, iron and magnesium.

Black Cohosh-A popular menopausal treatment as it is both a stimulant and a relaxant for the female system. I used the roots and they have a bitter flavor, that I don't really care for. Therefore I am making a tincture of the roots so next time I make a batch of this tea, I will omit it.

Orange and Lemon peels-Whenever we buy organic citrus, I save the peels, dry them and add them as a flavor enhancer to my teas.  Of course they are rich in vitamin C, and that's always a good thing.

Blessings,
Joanna

--Four Thieves Vinegar--Use summer herbs for preventing or beating winter illness

I love that our garden is providing us with so many fresh herbs this year!  Thank you Lord for the rain and sunshine! All winter and spring, I enjoyed the Four Thieves Vinegar that I made last year.  I either like to take a spoonful of it in a bit of warm water, or add a spoonful to my salads, cooked greens, or rice dishes.
The legend of the four thieves dates back to medieval days.  It is said that during the plague, four men were robbing the homes of those sick and dying.  Somehow they managed to survive and avoid the disease.  They were believed to be wearing rags around their faces that were soaked in vinegar and herbs.  The powerful antibacterial and antiviral properties warded off the plague!
Today, we can use the vinegar to boost our immunity and keep colds at bay.
Always use apple cider vinegar that is with the mother...I use Braggs.

• Combine fresh herbs from your garden including:          thyme
•                                                                                          oregano
•                                                                                          basil
•                                                                                          sage
•                                                                                          lavender
•                                                                                          garlic

Fill a quart jar 1/2 to 3/4 with herbs and cover with ACV

The picture is tilted, but the herbs should be completely submerged in the vinegar.  Allow to infuse for 4-6 weeks in a dark area.  Remember to shake occasionally.
Once your herbs have infused, strain and store in a glass bottle.  It will keep on your counter for at least a year.  It will help you make it through long, cold winters with little illness, and it tastes really good.  Of course, you can always make a drink with the vinegar and equal amounts of honey as well.
Hope you make some now for the coming winter.
Blessings,
Joanna

Easy recipe-Lavender, Rosemary and Sunflower seed crackers

     I really love the scents of rosemary and lavender in my lotions, soaps and various medicinal concoctions.  Besides applying these as essential oils, there is another great way to fill your home with the scents of herbs...bake with them!  Not only does this make a nice, naturally gluten free snack, you also get the added benefits of lavender and rosemary.  Both of the herbs are great for digestion, and are calming and soothing to your system.
     So, I got several recipes from Pinterest for gluten free crackers, and then decided to tweak them with the ingredients that I had on hand.  They turned out really good, especially served with either Kerrygold cheese or homemade cashew butter.

Lavender-Rosemary crackers

• 1/2 cup raw pepitas (pumpkin seeds)
• 1/2 cup raw sunflower seeds
• 1/2 cup black sesame seeds 
• 3 gloves of garlic, minced
• 1-1 1/2 Tbl of chopped fresh herbs
• 2-3 Tbl water
• 1 Tbl extra virgin olive oil
• 1-1 1/2 tsp Celtic sea salt

Lavender and Rosemary from my "apothecary"

Cover the mixture with wax paper to flatten onto a silpat

1. Using a food processor, mix the the seeds, salt and garlic until a thick paste like mixture is formed (it took 45 seconds)
2. Add the herbs, water and oil and pulse several times
3. Slowly add the water 1 Tbl at a time and pulse until mixed and a "dough" forms (it took about 20 seconds)
4. Put the mixture on a silpat, or parchment paper, and cover with wax paper or parchment paper and roll with a rolling pin to about 1/4" thickness
5. I couldn't get mine completely square, but it doesn't really matter
6. Bake in a preheated 375* oven for 15-20 minutes, then carefully flip the crackers over and score lightly with a knife.  Turn the oven off and  reset the pan into the oven for 5-8 minutes more until dry in the middle and slightly golden in color

     I hope you give these a try, please let me know if you do.  What other homemade crackers have you tried?

Many Blessings,

Joanna

DIY anti-itch treatment...prepare now for the bugs of spring!

     Now is the perfect time to start a batch of anti-itch treatment.  We all know that with spring comes a multitude of biting bugs!   I know that all of God's creatures serve a purpose, but that doesn't mean that we have to like it when they decide to bite, sting or use our skin as a personal playground!
 
It is so easy to make a nice, relieving remedy for the annoying itch that accompanies these possible attacks.  It all starts with fresh herbs and witch hazel.  I order the chamomile from mountainroseherbs.com, and the rosemary and the lavender are from last summer's garden. ( I buy the witch hazel at the drugstore).  Simply fill a pint sized glass jar with about a half a cup of each herb, and then cover with witch hazel.  No need to measure, I just give a small handful.  Put it in a sunny window for about 10 days, or put away from direct light for 3 weeks.  After it has infused, you will need to strain it, and then the infused liquid will be a life saver when applied to an itch!  Simply store in a glass jar and apply to the skin with a cotton ball, it will remain fresh for at least 6 months (I have never had any left after that amount of time, so it may be fresh even longer).

Chamomile, Rosemary and Lavender





http://newbeginningsglutenfreeherbal.blogspot.com/2013/07/homemade-antibiotic-skin-cream.html

I added the link above to my homemade antibiotic cream just in case you need that for different skin irritations.  Do you make any of your own remedies, I would love to hear about them!

The properties of these herbs work well for the anti-itch, and/or pain from a sting, but you could use different combinations depending on what you have.  Lavender is good for literally everything, chamomile is very soothing to the skin, and rosemary is an analgesic.  Let me know if you've tried other herbs that work well for you!

Many Blessings,

Joanna

Quick, easy and hearty gluten and grain free lunches

     On this long journey to regain my health, I have been experimenting with "paleo" ideas, as well as "elimination diet" ideas.  I really love my go to lunch of either a sandwich,  re-heated leftovers, or scrambled eggs.  However, this is my 3rd week on an elimination diet, so I am skipping the eggs and gluten free bread right now.  I also love quinoa or brown rice for quick lunches, but right now they are out too.  So, I wanted to share a couple of my favorite and most filling lunches.

Salmon patties with wilted cabbage.

First off, I love salmon patties made with quinoa flakes and eggs as the binder.  Being grain free and egg free right now, I made them with coconut, almond flour and mashed sweet potatoes they were just as good!  

**I use a pouch of Chicken of the Sea salmon

    add one baked, mashed sweet potato

    add any chopped veggies on hand (I use shredded carrots and/or bell peppers)

    Add chopped garlic, and onion if desired, I used roasted garlic this time...yum!

    I added about 2 Tbl each of coconut, and almond flours (I don't actually measure, just look for                     consistency)

**Make into patties and fry in coconut oil 

**I saute'd purple cabbage, jalapeno peppers, and carrots as a side dish...simply cut thin, saute in coconut         oil, and add spices of your choice, salt and pepper

Pan fried chicken thigh

Pickled beet salad

For my second favorite, quick lunch, I like chicken and a hearty salad.

**Dredge a thigh in a mixture of 1/4 cup coconut flour, pinch each of cayenne, garlic powder, onion                  powder, thyme, salt and pepper.

    Fry in coconut oil until done and crispy on the outside

**Make a salad of your choice... mine featured spinach and some pickled beets that I made this fall

I hope you try these easy lunches, and let me know how you like them!  

Many Blessings,

Joanna

So many projects, so many happy days!

Elderberry gummies

Jewelry I'm making

I have been so busy making yummy new gluten free foods, and Paleo inspired foods.  I have made so many things that ended up being fantastic, and therefore added to my favorites cookbooks.  I will one day get around to putting them each on this blog, but at the time that I made them, I simply made pictures and posted them on Google+!  

Hubby and I found new hobby...home roasting coffee beans

Lip balm

Mark and I received 4 lbs of green coffee beans from Santa this Christmas, and we have fallen in love with roasting our own beans!  Then last week when my birthday rolled around, he gave me a home steamer, so that it's easy to have fresh cappuccinos everyday!

Stove top steamer!  

I always make time to supply myself and my family with homemade lotions, lip balms and vitamins. Recently I added a new  passion...one of making jewelry out of broken pieces!  So, for now, I have many irons in the fire, and plan to share some of my favorite findings soon.  Many blessings, Joanna

Gluten free, Dairy free Pumpkin Bread Muffins

     Now that fall has arrived, I find myself burning my favorite candles all day: pumpkin spice, cinnamon, and Christmas cookie.  I made a new batch of body scrub using pumpkin pie spice and vanilla, and I made a room spray of cinnamon and clove essential oils.  Now with all the scents of fall, I am craving the tastes as well!

     Now since I have to be gluten free, I had a hard time finding recipes that featured ingredients that I had on hand.  As I've said before, when the mood strikes me, I have to bake right then!  So, if some ingredients aren't available, I substitute.  Many times such substitutions aren't good, and I consider the attempt a fail.  However, other times I am very happy with the results, and this was such a time!

     

      I had originally shared a post about making the muffins with a cream cheese glaze, but I didn't want to use as much sugar as it seemed to take to make it taste good, so I omitted it, and stayed with the basic muffin.  If you don't mind the sugar, I'm sure it would be fabulous with cream cheese frosting!

     As I said in that post, I combined recipes from +Martha Stewart , +Jules Shepard , +Bob's Red Mill ,and one of my Grandmother's old church cookbooks.  I'm sure that any one of these would be great standing alone, but I didn't have all the ingredients I needed, and/or the recipe wasn't gluten free, so here is what my resulting recipe is:

• 6 Tbl. Earth Balance butter
• 1 1/2 Tbl. molassas
• 1 1/4 cups Sugar in the Raw
• 2   eggs
• 2/3 cup orange juice
• 1 cup of pumpkin puree, plus 2 Tbl. of pear or apple butter
• 1 cup Bob's Red Mill Gluten free flour blend
• 3/4 tsp Xanthan gum
• 1/2 cup Almond flour
• 1/4 tsp. baking powder
• 1 tsp. baking solda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 cup dried blueberries
• 1/2 cup dried cranberries
• 
  

1. Preheatr oven to 350* and oil a muffin pan, or 4 mini loaf pans
2. Cream the butter, molasses, and sugar
3. Add the eggs one at a time and mix well
4. Add orange juice, pumpkin puree, and pear or apple butter, mix well
5. Sift all dry ingredients together in another bowl
6. Slowly add the pumpkin mixture into the dry ingredients bowl, stir well
7. Add dried fruits
8. Spoon into prepared pans
9. Bake 4 mini loaves 45 min. or until done in middle, and muffins 25-30 min. or until done in the middle.
10. Cool 10-15 minutes and turn out

     These were very moist and made the house smell as warm and inviting as my fall candles!  The best part was enjoying a muffin and a cup of Russian Tea.  I love the fall!!!

Many Blessings,

Joanna

     

DIY pumpkin and green pea dog treats

     Well, here we are in my favorite time of year...fall!  I love the cooler weather, the crispness in the air, the excitement that it's almost time to wear jeans and boots, and the prospects of pumpkins in all shapes, sizes and tastes!  I always say that the tastes of pumpkin, ginger, cinnamon and apples equals the tastes of fall.

     I have been experimenting with some new gluten free pumpkin baked goodies for me, so I thought it was time to make a new treat for my baby...my four-legged baby, Marley.  She loves the other treats that I have made for her http://newbeginningsglutenfreeherbal.blogspot.com/2013/07/bacon-and-peanut-butter-dog-treats-diy.html is one of her favorites, as this one featuring blueberries http://newbeginningsglutenfreeherbal.blogspot.com/2013/07/homemade-all-natural-dog-treats-for.html 

     Now we've traded in the blueberries for pumpkin, and I threw in some green peas too.

Marley's Pumpkin Treats

• 1/2 cup plain canned pumpkin (not pie filling it has sugar)
• 2 Tbl bacon grease
• 1/2 cup yellow cornmeal
• 1/4 cup cooked green peas (I used frozen, and don't add anything to them)
• about 1-2 Tbl brown rice flour (I added some without measuring just to get to the consistency that resembled a cookie dough)
• drop on a cookie sheet lined with parchment paper, and bake in 350* oven for about 10 minutes

 

Just like the other dog treats I make, I keep them in the freezer, and pull a couple to reach room temperature on the day that I will give them to her.  These aren't crunchy like the peanut butter bacon ones I mentioned above, so I thought they may be less desirable, not so!  Marley loves them.  Do you make treats for your dogs, I'd love to hear about it!

Blessings

Joanna

Mini chocolate peanut butter cups

  Have you ever started eating Reese's Peanut Butter cups, and had a very hard time stopping?  Me neither...yeah right!!!  They are my all time favorite candy.  I look forward to fall when I can buy them in autumn colored foil and they become a "decoration" displayed in a pumpkin jar.  (Never mind that they are a 2- 3 day decoration).
  After I found out I was gluten intolerant, I went to a search to see if I could still eat them.  Some sites say yes, some sites say no.  With the way I feel after ingesting gluten, I am still afraid to try, because I KNOW that I can't eat just one.  So, I broke out my Alicia Silverstone book, The Kind Diet.  I used to make her peanut butter cups a lot when I could have graham crackers.  I tried making them with gluten free graham crackers a few times, but it just wasn't the same.  So, I tried what I have done a lot for the past year, and instead of trying to duplicate an old recipe, only to find that it "doesn't taste as good without the gluten ingredient", I tried to make something new. I wasn't happy with the results a few times, but now I can say that I am happy!

You can't go wrong with chocolate and peanut butter!

To make 12 cups in a mini muffin tin:

1. 2 1/2 Tbl. peanut butter (I used Natural chunky)
2. 1 1/2 Tbl. refined coconut oil
3. 1 Tbl. brown rice syrup

Stir together and fill the mini muffin cups.

In a separate bowl, combine:

1. 1 1/2 Tbl. melted coconut oil
2. 1 1/2 Tbl. melted butter (I used Kerrygold)
3. 1 Tbl. mini chocolate chops (I love Enjoy Life vegan chips)
4. 1 Tbl. cocoa powder ( I used dark this time, but love the regular as well)
5. 1 Tbl Maple syrup

Stir this mixture, and pour over the top of the peanut butter mixture that is already in your tin.  Then top with chopped peanuts, or since I was out this time, I used chopped almonds.  Refrigerate for an hour, or if you can't wait, pop in the freezer for 20 minutes!   

They are so much prettier than my photo shows.  I hope to improve my photography one day!

Enjoy...candy made with all natural ingredients!

I hope you will give them a try, and let me know how they work out.  I will surely miss the red and green Reese's when it comes to Christmas, now what will I use as a "decoration" in my snowman jar?
Many Blessings,
Joanna

Gingerbread pancakes...gluten free

  If there is one thing that I truly miss now that I can't have gluten, it's desserts, and biscuits.  O.K. that's two things.  I have been missing comfort desserts, especially those I associate with my favorite time of year...fall. I wasn't satisfied with any of the gluten free gingerbread  or gingerbread cookie recipes that I found. ( I still haven't' found a pumpkin bread recipe that can rival the awesome one I used to make with white and wheat flours).  But low and behold...I found a recipe for gluten free, vegan gingerbread pancakes, and they taste like a decadent dessert!
  I found this recipe from Babycakes.  I bought the cookbook Babycakes Covers the Classics and can't wait to try many of the other recipes!  This one wasn't hard to make, it just took a while to make all the small pancakes.  But once I was done, I ate a few, shared a few, and still had some to stick in the freezer for later.
  As I've said before, sometimes I make substitutions if I don't have all that  recipe calls for.  It turned out great, but I will let you know what I changed from the original.

The batter is somewhat thicker than "traditional" batter.

Flip once they start to bubble.

• 2 cups all-purpose gluten free baking powder
• 2 teas. baking soda
• 2 teas. baking powder
• 1 Tbls. ground ginger
• 1 teas. ground cinnamon
• 1 teas salt
• 1/2 xanthan gum
• 1/4 teas. ground cardamom( I had to use my mortar and pestle to grind some)
• 1/4 teas. ground cloves
• 2/3 cup applesauce
• 1/2 cup melted coconut oil
• 1/3 agave
• 1/3 cup molasses
• 2/3 cup rice milk (I didn't have any so I used coconut milk)
• 2 Tbls. vanilla extract

1. Whisk flour, soda, powder, ginger, cinnamon, salt, xanthan gum, cardamom, and cloves together in a bowl.
2. Add applesauce, coconut oil, agave, molasses, milk, and vanilla and stir until smooth.
3. Heat a pan over medium heat, spray with nonstick spray and pour about 1/4 of batter at a time into skillet.  (I fit 3 at a time onto my skillet)>
4. Cook until the pancake bubbles, and browns then flip.  Cook until it feels firm.

  These are so delicious...thanks Babycakes!  Do you have a favorite gluten free dessert recipe?  I'd love to hear about it.  As always, if you've found a good one for biscuits, please let me know!

Blessings,

Joanna

Gluten free microwaveable chocolate cake with fresh blueberries

   My son got the idea from watching +SORTED Food  to make a microwavable, individual cake in a cup.  So, I decided that I needed one as well, gluten free of course.  So I made mine with almond flour by experimenting, and I think I will only try one small change the next time that I make it.  Here's how I made the cake ,version 1...  It was so easy, and a nice little treat!

Microwave chocolate cake...oh yeah!

• 1 Tbl. of Kerrygold butter
• I Tbl. Sugar in the Raw
• 1 Tbl dark cocoa powder
• 1 Tbl natural applesauce
• 1 teas. vanilla extract
• 1 egg, beaten
• 3 Tbl. almond flour
• pinch of sea salt
• fresh blueberries

1. Mix all ingredients(except blueberries) in a microwavable mug, or I used an 8 oz bowl.
2. Microwave for 1.5-2 minutes or until top is set, but still jiggly.
3. I topped mine with fresh blueberries that I had on hand, whipped cream would be good too.
4. That's it!  Next time I think I will add 1 teaspoon more of the butter, and 1 teaspoon more of the applesauce to try to make it a tad more moist.

                                     Give it a try whenever you want a chocolate treat, and want it fast!

Add a "bulletproof coffee" with your cake, and it makes a filling breakfast, or afternoon "tide-me-over" until dinner!

Enjoy a blessed day!
Joanna

Homemade eucalytpus, peppermint and ginger decongestant chest rub

The finished product...Eucalyptus chest rub!

  So,  I've decided to try a different decongestant rub for our family this year.  I usually make one with essential oils, coconut oil, and beeswax.  This time I have fresh eucalyptus leaves, so I wanted to try James Wong's recipe that I saw him make on The Cooking Channel's "Grow your own drugs" show.

Fresh eucalyptus leaves.

Add fresh ginger root & cracked black pepper.

   *We bought a small, digital kitchen scale for me to use for gluten free baking, and I needed it for James' UK measurements. --------

• 100 grams of eucalyptus leaves.

• 10 grams of freshly chopped ginger

• 1/4 teaspoon cracked black pepper (his recipe says ground black pepper, but I used what I had)

• 150 grams of coconut oil, and 50 grams of white petroleum jelly (he used 200 grams of white petroleum jelly, but I did a combo of the coconut oil, so I'm sure it's a bit different than his).

• Combine the ingredients in a glass bowl that will fit over a pot to make your double boiler.  Let it simmer for 1 hour covered.  Make sure that you check to make sure water doesn't evaporate.  I set my timer for 20 minute intervals to check for this.

• Remove from the heat and let cool while covered.

• Strain and add 20 drops of peppermint essential oil.

I used a glass bowl with a lid atop my medium sized pot.

Strain, and pour the liquid into your glass container.

  You can use the rub once a day according to James.  I know that when fall allergies kick in, we will be grateful to have this around to ease some of the congestion in our chests and noses.  I especially like the cooling effect that it brings at night when you're trying to open up to be able to sleep.  I tried it a couple of times, and I love the way it feels.  I am not looking forward to a new wave of allergies, nor winter's bouts of colds, but I will be glad that I will have something to help sooth the symptoms.   

  I am also making an infused oil of sweet almond, olive oil, eucalyptus leaves, and rosemary leaves.  I will blog on that one after it gets 5 weeks to infuse in the sun.

Blessings,

Joanna    

Homemade citrus, gelatin gummies

 

  I've never been a big gummy candy fan, the consistency is just kind of weird to me.  However, I love Sour Patch Kids, especially the yellow, lemon ones.  I remembered in the days when my kids were little, and we used to make jello jigglers.  We used to always make green, lime dinosaurs and train engines using Jello and cookie cutters.  I wondered if I could follow the same principle, and try to make some lemony, sour gummies.  The end result was good, but not as sour as I would have liked.  I think next time I will go with less honey, and more lemon!

I had some Pampered Chef cutters, and I found my husband's aspic cutters.

  It was really easy to make.  I simply took 3 packs of the gelatin, added 1/4 cup lemon juice, 1/4 cup lime juice, 1/4 cup honey, and about 4 drops of orange extract.  Then you whisk and pour into a glass dish to set in the refrigerator, I put mine in the freezer because I was impatient.

The aspic cutters were smaller, so I chose a simple shape.

 Cut the desired shapes, and it's ready to eat.  Like I said, I am not a big fan of gummy things, but I knew that consuming real gelatin would be good for my nails and my hair.  I loved the citrus flavor, but I will try it next time with maybe a tablespoon more of the lemon, and one less of the honey.  I know that Sour Patch Kids have a sour coating, that I won't be able to replicate, but this was a fun experiment!  Happy snacking, and enjoy a blessed day!

Joanna

Home canning-Chow Chow

I love canning with an old, traditional recipe.

 

Chow-Chow

  You can't beat a pot of beans, hot Southern chow-chow, and cornbread!  This is the first time that I made enough chow-chow to can.  I usually just make a quick refrigerator version.  Since I am loving canning this summer, I got out the old church cookbooks of all of mine and my husband's grandmothers, and picked one that sounded good.

  You will need the following ingredients to make 6 pints (this is half of the recipe):

Beautiful colors!

• a medium sized head of cabbage
• 4 red bell peppers
• 4 green bell peppers
• 3 white onions
• 2 hot peppers
• 1/4 cup salt
• 1 Tbl. mustard seed
• 1 Tnsp. celery seed
• 1 tsp. turmeric powder
• 3 1/2 cups sugar
• 3 1/2 cups apple cider vinegar

  We used the food processor to grind all the vegetables...we have it so much easier than our grandparents, who had to grind/grate by hand!  You sprinkle the salt over the vegetables, and  refrigerate overnight.

  The next day, drain and squeeze out all the water.

 Pot for sterilizing jars, canner, and Le Creuset for cooking vegetables.

  Mix all ingredients, except the turmeric, and bring to a boil.  Cook for about 15 minutes until the vegetables look transparent.  Add the turmeric and stir well.  Pack the mixture into sterilized jars and seal.  Process in canner for 10 minutes.

  Let me know if you try this recipe from 1962.  I'm sure that the recipe is probably the same for centuries.  I know my grandma's had books older than this, and I wish I had the handwritten papers that I saw them use when  I was little.  Do you have a favorite recipe?  I would love to hear about it, be sure to leave a comment.  Have a blessed day,

 Joanna

Bacon and peanut butter dog treats DIY

Well, if you saw any of my other posts about Marley, you'll see that she is my baby, and I spoil her.  I have had dogs in my life for as long as I can remember, my dog Dixie when I was about four years old is the earliest memory I have.  We had a wonderful lab named Lonesome, who found my family when I was in middle school.  Although divorced, each of my parents had at least 2 dogs at any given time in their homes, and they still do.  They always believe that their dogs are part of the family, as all dogs should be!
  It was many, many years later before we got a family dog for my kids.  Marley joined us in 2008.  She quickly became my baby!  So, as I make cookies for my boys, so I make cookies for my girl.  These are so easy, and she loves them!  Enjoy making treats for your dog.
  Here is the link for the first recipe I posted for treats.http://newbeginningsglutenfreeherbal.blogspot.com/2013/07/homemade-all-natural-dog-treats-for.html

Marley doesn't do this when I'm baking, but the smell of peanut butter and bacon lets her know this will be for her.

• 1/2 cup all-purpose flour
• 1/4 cornmeal
• 1/4 cup bacon grease (I had saved it in a jar from breakfast a few weeks ago)
• 1/4 creamy peanut butter
• handful of fresh blueberries
• 1 egg

She thought she should get the remaining dough; even dogs like cookie batter!

  All I did was mix all the ingredients, flour my pastry mat, and mash the dough down with my hands.  Then I used my dog bone cutter and made the cookies.  I baked for 17 minutes on 350*.  After they cooled on a wire rack, Marley was able to taste one...she loved it!

Enjoy the blessings of owning a dog, 

Joanna