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Middle-school English teacher Alex Eckroth calls herself the “queen of takeout.” It’s rare to find her scrolling through online recipes or thumbing through tattered pages of a cookbook. Unless, as she readily admits, she’s baking treats for her adorable pug, Bomba.
“Dogs have a sweet tooth, like me,” she says, “but when it comes to shopping for treats, it’s tricky to find dog biscuits with ingredients I want to feed Bomba. I like to bake treats for him using heart-healthy ingredients like whole wheat, rolled oats and peanut butter. It’s relaxing and fun to do, plus I enjoy sharing them with our neighborhood canine friends.”
If you’re fond of your fido, bake a batch of these crunchy dog biscuits with your kids for Valentine’s Day pet treats and gifts. This simple recipe comes together in minutes — no mixer needed, just a big wooden spoon and your kids’ energy to stir everything together.
Create shapes with heart-shaped cookie cutters. Small hearts, big hearts, and how about a few X’s and O’s?

1 1/2 cups whole-wheat flour
1/2 cup rolled oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup peanut butter                                                                                                                                                     1 cup evaporated milk or evaporated goat’s milk
1 tablespoon molasses
All-purpose flour for rolling dough
Makes about 5 dozen 2-inch heart-shaped biscuits.

Preheat oven to 350 F. Grease two cookie sheets, or line them with parchment paper. Set aside.
To make dough: In a large mixing bowl, combine dry ingredients. In a smaller bowl, combine peanut butter, milk and molasses. Slowly pour peanut butter mixture into dry ingredients. Stir until well-combined.

To shape biscuits: Sprinkle all-
purpose flour on the counter. Knead dough a few times, until it is easy to roll out into a rectangle that’s 1/4 to 1/2 inch thick with rolling pin. Using cookie cutters, cut dough into shapes. Transfer to prepared cookie sheets.

To bake biscuits: Bake for 15-20 minutes, or until edges are lightly browned. Place on cooling rack. Cool completely.

To wrap: Divide your pretty “doggone cool” biscuits into gift bags or heart-shaped paper pockets. Attach valentine tag and deliver to neighborhood dog friends on Valentine’s Day.

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Ice is nice! Especially when you create a warm welcome to your home with a creative, icy greeting on a dark winter’s night. From popular snowball-size ice candles to large blocks, they all sparkle and glow to line a pathway to your front door.

Easy for me to say, I know, since I live in snow-covered Minnesota, where it’s usually below freezing all winter long. But I proved that I could light the night and create an ice luminary in a moderate climate when I invited friends to our California cabin a few weeks ago. Two days before the party, I rooted through cupboards in search of a Bundt pan. I then filled the mold with water and let it freeze in our freezer. Before friends arrived the next evening, I popped the beautifully shaped “ice lantern” out of the mold, set it on a rimmed tray (to catch melting ice) and placed it on the front porch step with a votive lit in the inside cavity. Once guests arrived, oohing and ahhing with “How did you make that?” queries, I brought it inside for a magical buffet centerpiece. Although it was partially melted by evening’s end, another luminary was prepping in the freezer for another night.

If you have a Bundt pan hiding in your cupboards, bring it out and make ice lanterns with your kids. The price is right with this enjoyable craft — your only cost is water and candles!

Here’s how:
Here’s the stuff you need:
— one metal Bundt pan (plastic pans may crack)
— water
— votive or small pillar candle
— citrus slices, floral greens and sticks, etc. (optional)
— food coloring (optional)

1. Fill the pan with water to within an inch of the rim. Wedge in floral objects between the sides of the pan, if you wish. Small objects, such as plastic fish, add whimsy. Or, add a drop of food coloring.
2. Place pan in the freezer or outside if it is below freezing.
3. When frozen, turn upside-down in a sink. Let it thaw a bit, and slowly lift pan. Or, run water over pan to release.
4. Set a candle inside. At sunset, an adult can light the candle.
Note: An adult should always be present when burning candles.

Extra playtime “Happy Brrrrr-thday” idea:
If you live in snow country, make two Bundt pan ice lanterns to create an ice cake. Go outside and stack them on top of one another, with snow spread like icing in-between layers. Top with pretend candles nestled in snow. “A slice of ice, anyone?”

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We’re a granola-eating family. When the tall jar in our pantry reads almost empty, it’s time to stir up and bake a new batch. It’s never a chore, because the fresh homemade taste of heart healthy oats with nuts and dried fruit always satisfies, whether combined with yogurt and berries at breakfast, or sprinkled over a scoop of ice cream for an evening dessert.

No wonder I was curious when a friend suggested I make granola in my slow cooker instead of baking it in the oven. Skeptical, I gave it a try and loved the results. In fact, it’s a game-changer.

I stick with my basic recipe that never disappoints. The hand-crafted, economical blend is open to variations, like substituting cashews for the almonds or pecans. When I buy a jug of fresh local maple syrup, I leave out the brown sugar entirely. For variety, I’ll cut up something unusual, like dried persimmons, to toss in at the end with the raisins.

Tasty Slow-Cooker Granola
Yield: About 6 cups.
— Cooking spray or olive oil
— 4 cups old-fashioned rolled oats (not quick cooking)
— 1/2 cup brown sugar
— 1 teaspoon cinnamon
— 1/2 teaspoon baking powder
— 1/2 teaspoon salt
— 1/2 cup coarsely chopped whole almonds
— 1/2 cup coarsely chopped pecans
— 1/2 cup canola oil
— 1 teaspoon vanilla extract
— 2 egg whites, slightly beaten
— 1/2 cup raisins

Prepare the slow cooker: Spray the cooking spray on the bottom and sides of a 3-quart or larger slow cooker or lightly coat with oil.
Combine the oats, brown sugar, cinnamon, baking powder, salt and nuts in a slow cooker.
Stir together the oil, vanilla and egg whites in a small bowl. Add to dry ingredients and toss well until fully coated.
Turn slow cooker to high. Set a wooden spoon under one side of the lid to hold the lid open, slightly ajar. Cook for 1 1/2 to 2 hours until toasted, stirring mixture well every 30 minutes.
Stir in raisins and spread mixture on a baking sheet to cool. Store in jars or in an airtight container.

Note: Substitute brown sugar with 1/2 cup maple syrup, honey or agave syrup, and combine with liquid ingredients before tossing with dry ingredients.
In addition to (or instead of) raisins, use your favorite dried fruit, chopped.

Gift-giving tip: Let kids draw a label to glue to a mason jar. It might say “The Johnsons’ World’s Best Granola.” For a Valentine’s Day gift, tie a pink ribbon around the jar with a paper Valentine card.

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Last month’s holiday celebrations have passed, but perhaps one tradition hangs on. How many of us have put into practice the resolutions we shared with others before the stroke of midnight New Year’s Eve? Hmmm, not as easy to accomplish as hoped?

With the flurry of family life, the days slip by, don’t they? But it’s still January, a fresh time to think about those resolutions, maybe reset them and talk with your kids about the possibilities that 2019 holds. Set realistic goals with action plans you can put in motion. Write them down, or encourage your kids to express them creatively in drawings.

I recently was inspired by my cousin’s 6-year-old grandson Gavin’s artwork hanging on her kitchen wall. He didn’t just say what his resolutions for 2019 were, he drew them. The “selfie” sketch depicted him guarding the goal for his youth hockey team with a background crowd cheering him on. He told me his “goalie goals” were to “be on time, skate well and do my best.”

This positive athletic boy motivated me to look at possibilities big and small for 2019. How about you, especially when it comes to family time?

Designate evenings for your family to sit down at the table and share a meal. Get the kids involved with age-appropriate tasks, and get cooking. Did you get a gadget or appliance for a holiday gift? Don’t stash it away for another day. Use it together. For example, if you got a spiralizer, look for recipes using fresh vegetables you can transform into fun pasta-like noodles for a healthy start to the year.

Get ready to hop, skip and jump! Find common interests and commit time to movement — even spontaneously. Did it snow last night? Or is it raining today? Put on your boots and walk or snowshoe to your local store instead of driving when you need a few groceries.

PLAY TOGETHER                                                                                                     Make play a part of every day. Sounds easy and natural, and it is — especially when kids lead the way in finding playful moments. When you return from work and your child has a fun game for you to try, toss your to-do list aside for a bit, turn off your phone and take the opportunity to find silly or lighthearted ways to connect with your child.



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When I hear “I made it from scratch!” at a gathering, my first instinct is to assume it must have taken a lot of time to prepare the tasty-looking dish coming my way down the table. But I also think, “Oh, it must be extra good!”
Here’s where I’m going. Do you love ricotta cheese in lasagna, or spread on crostini toasts and topped with a drizzle of olive oil and savory delights for a quick appetizer? Make ricotta yourself! You can prepare it in your kitchen from start to finish in less than an hour “from scratch.” And, it IS extra good!
This isn’t a true Italian-made ricotta, but it’s an easy, delicious version. Just heat milk, cream and salt to boiling, add lemon juice or vinegar, then gather ’round the pot with your kids and watch it curdle. Within a half-hour of draining away the whey in a separate bowl, you’ll have a lovely ricotta with a light consistency and mild, sweet flavor for using in a favorite Italian recipe like lasagna, or for spreading on crackers and toast sliced from a baguette — a sure winner at a Superbowl party.

Homemade Ricotta
Makes about 1 1/4 cups
4 cups whole milk (not ultra-pasteurized)
1 cup heavy cream (not ultra-pasteurized)
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice or white wine vinegar

To prepare sieve for draining:
Set a fine sieve or colander lined with a double thickness of cheesecloth over a deep bowl.

To prepare ricotta mixture:
Combine milk, cream and salt in a large pot and bring to a boil over medium heat, stirring occasionally. Watch carefully. Just as the mixture reaches a boil, turn off the heat, remove from burner and stir in the lemon juice. The mixture will separate and curdle. Let it set about a minute.
Pour into the cheesecloth-lined sieve and let the watery whey drain into the bowl.
Discard the liquid that drips through. Let the curds continue to drain for about 25 minutes, until cool. The longer it drains, the thicker the ricotta.
Spoon the ricotta out of the cheesecloth and use immediately, or refrigerate in a covered storage container until ready to use within five days.


If you sent holiday photo cards, you probably know from experience that the final image may be stunning, but the production process wasn’t easy.
First comes the search for that photo that tells a story of your year’s highlight. If there wasn’t a wedding, graduation or significant birthday that brought everyone together, the challenge begins, at least for me.

Last fall, when my family was on an outdoor trek, a hiker on our trail took a photo of us poised in front of a breathtaking backdrop. Perfect photo, but … whoops, my eldest son had taken off on a kayak that day. A no-show for the photo.

Combine the group photo challenge with writing that accompanying paragraph that’s funny and informative (not bragging), finding recipients’ current addresses, buying stamps and doing it all in the busiest time of the year! I appreciate how my friends overcame the challenges and their cards arrived in time in my mailbox from all over the world. Tangible gifts of correspondence in an email world. I can’t toss them!

Here are two ways to use and enjoy the cards in the new year:

Maybe my circle of contacts and their kids is expanding, or maybe my brain isn’t, but I can always use a little help remembering names and faces. Here’s a trick to help remember, using your smartphone and holiday card photos.
Go to your contact list on your smartphone. Tap the name of the key person in the holiday photo on your contact list and tap “edit.” Tap the photo space and take a smartphone photo of the person/family. Let your school-age child help you out with this fun project. Talk with him about the people in the photos as you go through and photograph them.
Next, go down the contact page to information fields of names of family members. You can even add birthdays. Make the project an exercise in geography, too. Set a country or world map/globe nearby to locate where the individuals live as you type in their addresses.
Click done when complete.

Punch two holes evenly on the left side of each card. “Bind” them together with office style metal clasping rings. Set out on the coffee table and flip them over one by one to enjoy throughout the year.


Rolling sheets of beeswax into beautiful candles is a safe and easy way to make unique, attractive and appreciated holiday gifts with your children.
The steps for making these candles are simple: Cut, press with fingers and roll! Even 4- and 5-year-olds will be thrilled when they touch the honeycomb texture and discover that they can make their own candle in a snap, once the beeswax is cut to size. The steps require no melting other than that provided by your warm breath!

Here’s what you need to make four 4-inch-tall candles:
— One sheet of beeswax (available in natural shades and colors at candle and craft stores or online, typically in 8-inch-by-16-inch sheets)
— Ruler
— Scissors or a pizza cutter
— Candlewicks (available at craft stores)
— Ribbon, gift tags for gift-giving

Here’s the fun:
To make four 4-inch-tall candles, use scissors or a pizza cutter to cut the sheet of beeswax into four rectangles measuring 4 inches by 8 inches. (Assist young children.)
Place one beeswax rectangle on the working table. Lay a 5-inch wick on the short edge of the beeswax with 1 inch hanging over one edge. Using the tips of your fingers, gently but firmly roll the beeswax forward over the wick. Be sure it is tight. Here’s where you might add a little warm breath on the wax. It will soften so that the first roll is snug.
Now, roll the wax over and over down to the end until it forms a candle. Done!
Hold the candle upright, and push the end opposite the wick lightly down on the table to flatten the base. Trim wick. Make several candles for gift-giving. Simply tie them together with ribbon and tuck in a gift bag with a personalized tag.
You may wish to save one or two for your own family, and light at your holiday dinner to make the occasion extra festive. Don’t forget to let your children blow them out when the meal is over; it’s one of those little things they will always remember.
Extra decorative tip: Cut out small shapes from beeswax sheets in contrasting colors and press them onto the outside of the candles.
NOTE: When burning candles, an adult should always be present to supervise.


Inserting whole cloves into a firm apple or citrus fruit to create what is known as a pomander is a lovely traditional craft you might remember doing when you were young. Tis the season to pass this artful fun on to your own kids or grandkids. Easy to make, pomander balls’ rustic beauty and holiday scent make them unique gifts for friends and neighbors that will last long into the new year.
For this version using apples, you’ll need to do some shopping for just two ingredients, whole cloves and apples. I economize by buying cloves in bulk at our neighborhood co-op grocery story. You may also find them in jars in the spice section of most markets. Use any size apple you prefer. This year, I chose cute small snack-size apples rather than larger ones, which makes creating a lovely clove-studded apple easier for kids to complete in one sitting.

Here’s the stuff for one pomander ball covered with cloves:
— Fresh, firm apple
— Whole cloves
— Narrow festive ribbon
— Toothpick or bamboo skewer
— Gift box to fit finished pomander ball and one sheet of tissue paper (for gift-giving)

Here’s the fun:
To cover the entire apple with cloves, use the toothpick or bamboo skewer and poke several evenly spaced small holes making a circular pattern through the apple skin, beginning near the top stem. Insert cloves one by one into these holes, like a “dot to dot” activity. (Leave space between the cloves, as the apple will shrink in size.) Continue making holes around and around the apple and filling them with cloves until you reach the base.
For a gift, decorate the clove-studded apple by criss-crossing colorful ribbon around it vertically once or twice and topping it with a loop to hang in a windowsill or on a wreath. For a nice presentation, set in small gift box with tissue paper. When the recipient lifts the lid, the delicious, spicy scent will permeate the air.
Extra idea using citrus:
Using a similar technique, poke holes into the rind of citrus fruit, such as oranges, lemons and limes. Instead of covering fruit entirely with cloves, use as many as you would like to create swirls, shapes or alphabet letters. If you have visitors coming to your holiday dinner, make a place card by forming the initial of their name, add a bow on top and place the fruit on the center of each plate.


I’m nuts about nuts. All year round. I try to keep a bowl of fresh, shelled California almonds replenished and within easy reach on the kitchen counter for a grab and go snack. And thanks to my Georgia-raised friend, I have a stash of tasty pecans for tossing on salads and desserts.

For special occasions, our tastes shift to cashews, and this easy recipe that makes them, well, more festive. The addition of fresh rosemary and cayenne pepper is unexpected and always gets raves.

Here’s our family version, which calls for your kids’ assistance. Let them take charge of pulling the fresh rosemary leaves off the stems before you mince the fragrant herb with a sharp knife. Heat up the nuts in the oven and the remaining steps come together in minutes.

Double the recipe for gift-giving. Instead of filling cellophane food bags, use recycled clear-glass jars. Your kids might want to make it whimsical and reminiscent of a snow globe scene by layering the seasoned cashews in the bottom third and adding a cute foil covered chocolate snowman or ornament on top of the cashews. Anchor sprigs of rosemary upright to mimic pine trees, screw on the lid and add a tag. For an extra gift, tie a spoon to the jar for scooping up the flavorful treat.

Let’s get cooking…
3 cups roasted, unsalted cashews
1 heaping tablespoon minced fresh rosemary leaves
1 tablespoon brown sugar
1 tablespoon salt
1 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cayenne pepper (optional)
Preheat oven to 350 degrees.
Spread the cashews in one layer on a cookie sheet and bake for about 6 minutes, or until warm and lightly toasted.
Combine the rosemary, brown sugar, salt, melted butter and cayenne pepper (if you wish an extra kick) in a large bowl. When the cashews are heated, immediately pour them into the bowl with the spice butter mixture. Toss thoroughly.
Cool and serve. Store in an airtight container up to two weeks.
Note: If you prefer, substitute 1 tablespoon pure maple syrup for 1 tablespoon brown sugar.