Peanut Butter Bacon Dog Treats

pbbacontreatsMillie’s appreciation for bacon rivals my appreciation for baked goods. She waits patiently as it cooks, laying on the floor and staring up at us with her best “I’m a good dog” expression. I don’t know why she bothers with the beggar face, because we always give in.

Dog treats, while available in many varieties in convenient boxes at your local store, are very easy to make at home. These treats have only five ingredients, many of which we have on hand in any given week (yes, that includes the bacon grease). There are healthier versions, for sure, but these make a nice occasional treats. I found this recipe at Hardly Housewives, and next time, I might add just a bit of crumbled bacon to make them extra-special.


  • 1 3/4 cup flour
  • 1/4 cup peanut butter
  • 1/4 cup bacon grease, in liquid form so it’s easy to mix
  • 1 egg
  • 1/2 cup water


In a large mixing bowl, combine all ingredients. Mix with a wooden spoon, then knead together with your hands to form a soft dough.

Wrap in plastic wrap and chill for about 1 hour, until dough is firmer and easier to handle.

Preheat oven to 375 degrees. Line two baking sheets with foil.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut into desired shapes; I used a medium bone-shaped cutter.

Place bones on prepared baking sheets and bake for 20-22 minutes, until treats are golden brown and firm. Allow to cool, then serve to your favorite canine friend.

milliewtreatMillie sniffed her treat, then took it into our guest room to scarf it down in private. She reappeared a few minutes later licking crumbs off her nose. 



Bacon Cheddar Scones

bacon cheddar scones






On Route 108 in Highland, Maryland, sits Boarman’s Meat Market. In times past, every community had a market like Boarman’s; a place where the cashiers knew your name (and likely, your business), the butcher wrapped your freshly-cut meats in thick brown paper, the vegetables were grown in your neighbor’s fields, and the fruits arrived from a nearby orchard.

There is no bacon in the world finer than Boarman’s, which cooks and tastes better than any bacon I’ve ever had. During Clarksville Picnic weekends, Aunt Liz has been known to dispatch Mike or Robb with a crisp $20 and instructions to “run and pick up another pound…or two.” Since last summer’s Clarksville Picnic, which was unfortunately canceled due to the biggest thunderstorm in years, I’ve wanted to bring back some Boarman’s bacon and use it in a scone. Last weekend Mike went to Maryland and returned with a cooler, in which two pounds of Boarman’s bacon sat waiting, wrapped in thick brown paper.

Next time, I’d increase the amount of cheddar in this scone, perhaps by as much as another cup.


  • 4 strips bacon, cooked crispy and cooled, crumbled into pieces
  • 1 1/2 cups flour
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon sugar
  • 3/4 teaspoon salt
  • 4 tablespoons butter, cut into small pieces
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon pepper
  • 1/2 cups plus about 3 tablespoons heavy cream


Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a large mixing bowl, sift together flour, baking powder, sugar, and salt.

Add butter, cheddar cheese, and salt and cut in with a pastry blender, then blend with your hands until lumps form. You want the mixture to be similar to the coarse-crumb stage of pie crust.

Add bacon and 1/2 cup heavy cream and blend with a spoon. Add 1 tablespoon of additional cream at a time, blending the dough with your hands, until a sticky dough forms.

Dust counter top with flour and turn dough out, patting into an 8-inch circle that is about one inch thick.

Cut into wedges and place on baking sheet, at least one inch apart; brush tops with additional heavy cream.

Bake for 23-25 minutes, until golden brown.

Remove from oven and cool for a few minutes before serving.