Monday, October 8, 2012

Services and ShoppingHowie Longhere! (tv network)Halloween

CEATEC 2012 Innovation winners

CEATEC is Asia’s biggest electronics trade show, it takes place each year just outside Tokyo, Japan.
Rich Demuro is there to show us which innovations took home the big awards. 

Terry Bradshaw and Howie Long on America's great pet debate

Legendary sports personalities Terry Bradshaw and Howie Long team up with Purina's Pet Partner's cause, which helps unite U.S. veterans with companion animals.

Chef Donna Shows us how to make her homemade doggie treats

Chef Donna demonstrates how to make homemade doggie treats.

Recipe:  Peanut Butter Pumpkin Treats

Makes about 15 large dog bones AND about 32 small dog bones


Easy enough to make in a handful of seconds from common pantry staples.  The dried fruits and the tiny amount of Pumpkin Pie Spice make these treats irresistible, even for a hungry human.  Go ahead and try one!  A bit crunchy, a bit dry, but you’ll understand why your pups are crazy for these.



2 cups rolled oats (not quick cooking) processed about 15 to 20 seconds in a food processor to yield about 1 ½ cups oat flour

1 cup whole wheat flour

2 eggs

1 1/4 cup canned pumpkin (only use pure pumpkin puree, not the pie filling; this quantity is just about 1 can, with a bit left over.  Reserve the extra pumpkin in case your dough needs a bit more moisture to make it pliable)

1/4 cup peanut butter

1/2 tsp. Pumpkin Pie Spice

A generous 1/2 cup dried banana chips and/or apple slices, place in food processor with about ¼ cup oatmeal flour or whole wheat flour, process about 1 to 2 minutes until small chunks (optional)

1 tablespoon water, plus a few more drops as needed


I use and recommend blends, seasonings, and spices from The Spice & Tea Exchange.  Mention FOX43 with you order and use coupon code “donna1” to receive 10% off your first order.



Preheat oven to 325° F, convection setting (for conventional oven set at 350° F).  Prepare 2 large baking sheets by covering with non-stick parchment paper.


Combine all the ingredients except for the water in a bowl.  Using a sturdy wooden spoon or spatula, thoroughly mix and combine into a dough (hands work especially well here!).  Add water sparingly as needed to assist in combining the ingredients.  Do not add too much moisture!  This dough becomes very tacky very quickly.  You want the ingredients to be combined, but not wet.  Add more flour as needed.


Place half the dough between sheets of non-stick parchment paper (do not use waxed paper) and roll out dough to 1/4" thickness.  Use bone or your favorite dog-treat shaped cookie cutters to cut out the dough.  To make the process easier generously dust the dough with some oat or wheat flour.  Place treats on prepared cookie sheet.  Note:  you can use a spoon and drop 1 tablespoon of batter onto a prepared cookie sheet.  Lightly moisten fingers with cold water and press about ¼-inch thick to form a “cookie” treat.


Bake for about 30 to 45 minutes.  At about 30 minutes you have a soft treat; at about 45 minutes you have a hard treat.  Cool completely on a wire rack.


Store in an airtight container in the refrigerator for about 3 to 4 weeks.  Freeze for up to 3 months (great to make now and keep on hand for Halloween and the holidays!)

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