I felt a little guilty leaving my high maintenance bulldog with my parents while we were in Cabo. Luckily, my mom seemed to take on a new found love for her granddogger and she also kept me caught up on Lily news via email while we were away…
Everything is good love.
Hope you all are having a good time.
Very busy day today so will write when I have more time.
Hugs & Kisses from your slobbery girl too!
Lily girl is fine although she must have picked her zit under her chin because I found blood last night. She was laying down by my feet at the dining room table. I fixed her up – darn teenagers. She was moving pretty slow this AM. I think we’re wearing her out. She is missing her mama but grandma is a good 2nd choice.
Lily is holding down her favorite chair. I think just having Dad home during the day, me swinging in at noon, etc. upsets her day time snoozes.
She seems to be enjoying Bear (neighbor dog) more also.
She was sunbathing in the back yard and she came in when I called so I awarded her.
She’s a good house guest.
I wore girlfriend out. Tonight we played “hide the baby (toy)” while playing tug of war in between. I finally won! We have a new hide/seek game which challenges her athletic abilities. We will show you tomorrow night.
Hope you all are having a ball.
Lily is looking a little thick after her return from “vacation” with grandma and grandpa. I know my mom gives her doggy bacon, which she loves…duh. I mean, who doesn’t love bacon? Yes, even bacon in cookies.
Peanut Butter Bacon Cookies from Joy the Baker Cookbook: 100 Simple and Comforting Recipes
8 slices uncured bacon
1 cup natural, smooth peanut butter
1 1/2 cups sugar, divided
2 tsp molasses
1 large egg
1 tsp baking soda
pinch of nutmeg
1/2 cup peanuts, coarsely chopped
Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a skillet over medium-high heat, add the bacon and fry until crisp, about 5-6 minutes. Remove to a paper towel-lined plate and allow to cool before crumbling the bacon; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the peanut butter, 1 cup of the sugar, and the molasses until combined, scraping down the sides of the mixer with a spatula, as needed. Add the egg, baking soda, and nutmeg; mix on medium speed for about 2 minutes. Fold in the bacon and peanuts.
Place remaining 1/2 cup sugar in a bowl. Roll the dough into walnut-sized balls and then roll into the sugar. Arrange cookies on a baking sheet, 2 inches apart. Using a fork dipped in the bowl of sugar, make a crisscross pattern with the fork. If necessary, gently squeeze cookie dough together to keep from breaking and crumbling.
Bake cookies 10 minutes and cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Yield: 2 dozen cookies
Nutrition Information (per cookie): 139 calories; 7.9 g. fat; 10 mg. cholesterol; 179 mg. sodium; 15.3 g. carbohydrate; 0.83 g. fiber; 4.3 g. protein; 13.2 g. sugar
Result: Great flavor and a unique, sugary, melt-in-your-mouth-good flavor, but they crumbled apart! I think I would reduce the sugar to 3/4 cup sugar mixed in the batter and add more if needed. These were a hit nonetheless, however!
Weekly Menu: April 6th – 11th
- Saturday: Lentil and Chickpea Salad with Feta and Tahini
- Sunday: Jamaican Jerk Chicken with Mango Salsa
- Monday: Citrus Chicken Fajitas
- Tuesday: Chicken and Strawberry Salad
- Wednesday: leftovers
- Thursday: Pretzel-Crusted Chicken Nuggets w/ sweet potato fries
We did NOTHING yesterday. My sunburn is finally subsided enough that I can manage a workout today. No plans otherwise…and I love it!