Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (18 page)

4 to 6 ice cubes

Combine strawberries, orange juice, milk and sugar in a blender; process until smooth. Add ice cubes; process again until smooth. Pour into glasses; serve immediately. Makes 4 servings.

Fruit-filled smoothies are delicious and good for you! Try using regular or low-fat milk, soy milk, almond milk or coconut milk…there’s sure to be one that suits you.

Banana-Berry Smoothie

Sweeten with a spoonful of honey, if you like.

1 ripe banana, cut into chunks

1/2 c. blueberries

1 c. low-fat vanilla yogurt

1 c. milk

2 T. ground flaxseed

Optional: 3 to 4 ice cubes

Combine all ingredients in a blender; process until smooth. Pour into glasses; serve immediately. Makes 3 to 4 servings.

Chocolatey Moo Cow Shake

Add a candy-striped drinking straw just for fun!

2 c. milk

1 scoop vanilla ice cream

1 scoop chocolate ice cream

3 T. chocolate syrup

Optional: crushed ice

Combine all ingredients except ice in a blender; process until smooth. Pour into 2 glasses, over ice, if desired. Serve immediately. Makes 2 servings.

For a sweet & salty snack that’s ready in minutes, serve a tub of caramel apple dip with crunchy apple slices and mini pretzel twists. Yum…dig in!

Almond Toffee Popcorn

Yum! Nothing beats homemade caramel corn for munching and sharing with friends.

12 c. popped popcorn

1 c. sugar

1/2 c. butter

1/2 c. light corn syrup

1/4 c. water

1 c. toasted almonds, chopped

1/2 t. vanilla extract

Place popcorn in a large heat-proof bowl; remove any unpopped kernels and set aside. In a large saucepan, combine remaining ingredients except vanilla. Cook over medium-high heat, stirring constantly, until mixture reaches the soft-crack stage, or 270 to 289 degrees on a candy thermometer. Remove from heat; add vanilla and stir well. Pour over popcorn, mixing until coated. Spread on wax paper to dry. Store in an airtight container. Makes about 12 cups.

Save the plastic liners when you toss out empty cereal boxes. They’re perfect for storing homemade snack mixes and baked goodies.

Sweet Rainbow Popcorn

Use any color of food coloring you like…how about orange for our favorite cat? If you want to make several different colors, divide the hot popcorn mixture into bowls, then stir in the food coloring.

8 c. popped popcorn

2 c. sugar

1/2 c. milk

1 t. vanilla extract

3 to 6 drops desired food coloring

Place popcorn in a large roasting pan; remove any unpopped kernels and set aside. In a heavy saucepan over medium heat, combine sugar and milk. Bring to a boil. Boil and stir for about 22 minutes, until mixture reaches the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove pan from heat. Stir in vanilla and food coloring; mix well. Pour sugar mixture over popcorn. Stir well to coat popcorn evenly. Spread popcorn on wax paper to dry. If popcorn remains sticky, bake it at 300 degrees for 5 to 10 minutes. Store in an airtight container. Makes about 8 cups.

Serve party popcorn or snack mix in a big bowl along with a scoop. A stack of lunch-size paper bags nearby will make it easy for everyone to help themselves.

Garfield’s Tuna Treats
(for real cats)

Doesn’t your favorite feline friend deserve some fishy goodies?

2 5-oz. cans tuna, drained and flaked

1 egg, beaten

1-1/2 t. oil

1-1/2 c. soft whole-grain bread crumbs

Optional: 1/2 t. brewer’s yeast

Combine all ingredients in a bowl; mix with a fork. Drop by 1/4 teaspoonfuls onto greased baking sheets. Bake at 350 degrees for 8 minutes. Cool. Store, refrigerated, in an airtight container. Makes 7 to 8 dozen.

Odie’s Sit Up & Beg Biscuits
(for real dogs)

Your dog will flip for these home-baked biscuits!

2 c. whole-wheat flour

3/4 c. all-purpose flour

1/3 c. cornmeal

1/4 c. quick-cooking oats, uncooked

1/2 t. salt

2 eggs, beaten

1/2 c. milk

1/4 c. molasses

2 T. oil

Mix flours, cornmeal, oats and salt in a large bowl. Add remaining ingredients; stir until a soft dough forms. Roll out dough, 1/2-inch thick, on a well-floured surface. Cut out biscuits with a cookie cutter. Arrange on a greased baking sheet. Bake at 350 degrees for 30 minutes, then turn off oven. Leave biscuits in the oven for another 20 minutes to harden. Cool. Store in an airtight container. Makes about one dozen.

Classic Lasagna

According to Garfield, lasagna is “nature’s most perfect food.” A classic recipe…and classics are always in style!

10-oz. pkg. lasagna noodles, uncooked

1/2 lb. ground beef

1/2 lb. ground Italian pork sausage

1 onion, diced

1 clove garlic, minced

14-1/2 oz. can Italian-seasoned stewed tomatoes

2 6-oz. cans tomato paste

2 T. Italian seasoning

3 c. ricotta cheese

1/2 c. grated Parmesan cheese

2 eggs, beaten

2 T. dried parsley

salt and pepper to taste

16-oz. pkg. shredded mozzarella cheese, divided

Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef, sausage and onion; drain. Add garlic, undrained tomatoes, tomato paste and Italian seasoning; simmer for about 10 minutes. In a large bowl, blend together ricotta and Parmesan cheeses, eggs and seasonings. Spread 1/2 cup of beef mixture in a lightly greased deep 13"x9" baking pan. Layer as follows: 1/3 each of noodles, cheese mixture, beef mixture and mozzarella cheese. Repeat layers, ending with mozzarella. Cover with aluminum foil. Bake at 350 degrees for 45 minutes to one hour, until hot and bubbly. Let stand for 10 minutes before slicing. Serves 6 to 8.