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Family Matters: A Three-Dog Family


I’m not sure how it happened, but we went from being a family with one old Lab outside dog to suddenly having three dogs, one of which weighs 100 pounds and lives inside within three feet of wherever I am in the house.

Our newest family member is a funky, feisty Jack Russell Terrier/Blue Heeler mix named Buddy. Buddy is the one who just found his way into our home in the blink of an eye, as if he were meant to be with us all along. My younger son, Smith, was avoiding doing his chores – preferring to surf the local dog shelter website. Smith has a huge, tender heart and feels certain we should adopt every single homeless dog and cat in the tri-state area.

Somehow within the next hour, we were on our way to the dog shelter, “just to take a look around.” It didn’t matter that I told Smith we were NOT coming home with another dog. As soon as Buddy saw Smith, and Smith saw buddy, well, that was that. And I don’t have the heart to keep apart a boy and a  new puppy that obviously fell in love instantly.

It’s been an adventure keeping up with three dogs and two teenage sons – all of whom eat so much it blows my mind and my budget! Every now and then I try to make a big batch of these Pumpkin Peanut Butter Dog Cookies. The dogs love them, kids love to help make them, and their cost is much friendlier on my monthly budget.

Pumpkin Peanut Butter Dog Treats

Ingredients:
2 cups whole-wheat flour
1 cup all-purpose flour
2 large eggs, at room temperature
2/3 cup canned pumpkin
3 Tbs peanut butter
1/2 tsp cinnamon

Directions:
Preheat oven to 350°F. Process all ingredients in a the bowl of a food processor until dough forms, pulsing occasionally and scraping sides. Turn dough out onto a lightly floured work area and knead a few times into a ball. Using a rolling pin, roll out to about 1/4-inch thick. Cut into desired shapes.

Place cookies close together on baking pans to bake. The cookies don’t need much space between them, as they don’t spread. Bake for 30 minutes. Reduce oven temperature to 300°F. Turn cookies over, and return to oven to bake for an additional 15 minutes, until cookies are hard.  Remove from oven and let cool completely. Store in an airtight container. Makes about 100 1-inch cookies

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