Executive Editor

Liz Rogers joined the Observer-Reporter in 1982. She has worked as a reporter, copy editor, night editor and managing editor for news before being named editor of the newspaper in 2011, succeeding longtime editor Park Burroughs.

Margo and Todd

By Liz Rogers/lrogers@observer-reporter.com

Todd, left, and Margo wait for one of their favorite homemade treats, a peanut butter bone.

Margo and Todd were happy little campers this past weekend.

School was canceled.

They didn’t have any homework.

And they got to play outside in the snow.

Did I mention Margo and Todd are dogs?

My incorrigible corgis – yes, “Christmas Vacation” aficionados, they are named after the Griswolds’ snooty next-door neighbors – are somewhat in need of a refresher course on minding their manners, so back to the classroom they go.

Or should have gone, anyway.

The weather forced us to cancel our plans, so I decided instead to take advantage of my “snow day” by rustling up some doggie treats to use when the training regimen resumes.

Now, Margo and Todd are not especially picky when it comes to snacks, but nothing gets their fluffy little rumps into sit-stays quicker than when the lure contains a too-irresistible-to-a-corgi ingredient: peanut butter or pumpkin.

I happened to have a large can of pumpkin and a few carrots on hand, so I settled on Pumpkin Carrot Bites, which were introduced to my canine kids over the holidays by colleague and fellow corgi owner Holly Tonini. And since peanut butter is a pantry staple in my house, I made another favorite, peanut butter bones.

Both are super simple to make and call for just four ingredients each. Added bonus: neither contains sugar or preservatives.

Now, that’s something to wag your stub about.

Now, if I can just teach those two to fetch the newspaper ...

Peanut Butter Bones

Ingredients

3 cups whole wheat flour

2/3 cup pumpkin (not pumpkin pie filling)

1/4 cup peanut butter (I used fresh-ground peanut butter with nothing added)

2 eggs

Preheat oven to 350 degrees.

Using an electric mixer, beat pumpkin, peanut butter and eggs on medium-high until thoroughly combined, about 1 to 2 minutes. Reduce speed to low and gradually add 2 1/2 cups flour, beating just until incorporated. Add remaining flour 1/4 cup flour at a time just until the dough is no longer sticky.

On a lightly floured surface, knead the dough 3-4 times until it comes together. Roll out the dough with a rolling pin to 1/4-inch thickness. Using cookie cutters, cut out shapes and place onto baking sheet lined with parchment paper.

Bake until the edges are golden brown, about 20-25 minutes or longer, depending on how hard your pet likes his bones. Let cool on rack.

Pumpkin Carrot Bites

Ingredients

3/4 cup canned pumpkin

1 egg, slightly beaten

1/4 cup shredded carrots

1 cup whole wheat flour

Preheat oven to 350 degrees.

Stir pumpkin, egg, carrots and flour in a large bowl until moistened. Roll dough into small balls and place on baking sheet. Bake 30 to 35 minutes. Cool on rack. Store in refrigerator to prolong shelf life.

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