Pumpkin Spice Cookies

1 15oz Canned Pumpkin (plain)
1 Egg
1/8 C. Molasses
2 Tbsp. Olive Oil
3 C. All Purpose Flour
1 Tsp. Pumpkin Pie Spice
1/2 Tsp. Stevia Powder (Natural sweetener found in most health food stores)

Mix pumpkin, egg, molasses and olive oil in a bowl. In a separate bowl, combine the stevia powder, pumpkin pie spice and flour. Gradually add the dry ingredients to the wet ingredients until completely mixed (you want it to form a stiff ball of dough). You may need to adjust the amount of flour to get the right consistency. Roll the dough out on a lightly floured surface until it is approximately 1/4 inch thick. Cut into cute shapes with the cookie cutter of your choice and bake at 350 degrees for 12 to 15 minutes or until golden brown. For a softer cookie, remove immediately, cool, then refrigerate in an air tight container. For a crisp cookie, turn off the oven and leave the cookies in it for an hour or two before refrigerating in an air tight container.

Mom's Apple Pie

1 Tsp Vanilla
1 Egg
2 Fuji Apple (peeled, cored and finely grated)
2 Tbsp Olive Oil
2 Tbsp Milk
1 Tbsp Sugar
1 Tsp Cinnamon
1/4 Tsp Stevia Powder (natural sweetner found in most health food stores)
3 Cups All Purpose Flour

Grate the Fuji apple into a large bowl. Add vanilla, egg, olive oil and milk. In a separate bowl, combine the sugar, stevia powder, cinnamon and flour. Gradually add the dry ingredients to the wet ingredients until completely mixed (you want it to form a stiff ball of dough). You may need to adjust the amount of flour to get the right consistency. Roll the dough out on a lightly floured surface until it is approximately 1/4 inch thick. Cut into cute shapes with the cookie cutter of your choice and bake at 350 degrees for 12 to 15 minutes or until golden brown. For a softer cookie, remove immediately, cool, then refrigerate in an air tight container. For a crisp cookie, turn off the oven and leave the cookies in it for an hour or two before refrigerating in an air tight container.

Stinky Cheese Turkey Balls

1 1/2 lb. Ground Turkey
1/2 Cup Parmesan Cheese
1 Cup Steamed and Mashed Sweet Potato
1 Cup Quick Oats

Preheat oven to 350 degrees. Mix all the above ingredients in a large bowl. Make 1" balls, place them on a non greased baking sheet and bake for 15 min. or until done. Keep refrigerated in a air tight container. Freeze any that won't be used within a couple of days. These are great treats to use when training and can be easily broken into smaller pieces.

Zesty Salsa Biscuits

1 Tbsp. Chopped fresh cilantro
1/4 C. Diced fire roasted mild green chilies
1/2 C. Diced canned tomatoes
2 Tbsp. Olive Oil
2 Tbsp. Lime Juice
1 Tsp. Sea salt
3 C. All purpose flour

Low tech: Combine the cilantro, chilies, tomatoes, olive oil, lime juice and sea salt in a large bowl. Crush the ingredients together with a potato masher.
High tech: Combine the cilantro, chilies, tomatoes, olive oil, lime juice and sea salt in a food processor then pulse until pureed. Pour puree into a large bowl.
Gradually add the flour and mix until it forms a dough. You may need to add a little more flour if the dough is too sticky. Roll the dough out on a flat surface until it is approximately 1/2 inch thick then cut with a dog bone shaped cookie cutter. Preheat your oven to 350 degrees, place biscuits on a greased cookie sheet and bake for approximately 30 to 40 minutes or until the bottom of the biscuit is golden brown. Remove immediately, cool and refrigerate in an air tight container. For a harder biscuit, turn off the oven and leave biscuits in it for a couple of hours until they harden before refrigerating in an air tight container.