Crunchy Carrot Dog Biscuits! Bow Wow!!

So the pups got stuck with thier mom for the day inside, and they started to go a little stir crazy. What to do? (There's only so much Sponge Bob Cartoons you can watch. Seriously, the dogs love that show.) So, we decided to create a new dog cookie.

These light and crunchy cookies were an instant hit with the pups, and will definatly have to be kept in the cookie jar. Bone-appetite ;)

**This receipe can be doubled for more**

1 cup carrots, grated and chopped fine

1 cup whole grain flour

1/2 cup oats

1/8 cup flax, ground

1/8 tsp cinnamon

1 tsp olive oil

1 tsp peanut butter

1/2 cup warm water

Mix dry ingredients together. Add carrots and blend. Add oil, and peanut butter, then the water to blend the peanut butter. Mix the dough till no longer sticky, add a little flour if still sticky. Roll out to 1/8" or so, and cut into shapes or bars.

Bake in a 350 F over for 35-40 minutes on an ungreased sheet. Turn off the over heat, and leave the cookies in for an additional 35-40 minutes. Take out of oven and cool. Store in airtight container.

Hearty Cream of Potato Soup thats a breeze to make!

Well, the warm weather has left finally, though I was enjoying the unseasonable +26C (79 F) temperatures for the beginning of October. Anytime I can suntan that late, I'm a happy camper.

But now the cool is here, and with it the fresh summer produce is ending and the hearty fall fare is starting. Such as this wonderful soup, which isn't hard to make from scratch, and tastes awesome. And it'll keep you warm on those fall nights (unless you have plenty of dogs and a cat like me to keep your feet toasty :)

2 really large or 4 medium potatoes, peeled and cubed

1 medium onion, chopped

2 medium carrots, chopped

1 3/4 cups chicken broth

3 tbsp butter or margarine

3 tbsp all purpose flour

2 1/2 cups milk (you can use which ever kind you want)

1 tsp garlic (jarred kind) use more if you want

1 tsp dill, pinch salt and pepper (to taste)

Toss potatoes, onion and carrots, garlic and dill to the broth in a stockpot. Bring to boil over medium heat. Reduce heat to low, cover stock pot and simmer 18-20 minutes or so. Mix occasionally, and watch for the consistency, you want some of the potatoes to sort of dissolve a little, making it very thick.

Add butter or marg to a small sauce pan, melt over medium heat and add flour till smooth. Gradually stir in milk. Bring to a gentle boil and simmer 2 minutes. Stir into potato stock. Add salt and pepper, or more dill and garlic if you want. Cook over lowish heat for 5-10 minutes, more if you used skim milk, because it will be thinner and need to thicken.

Enjoy your homeade soup!