Penny Su's Birthday!... Corn Dog Casserole and Doggie Ice Cream!

Penny's birthday, or what we call her birthday, is March 12th.  Since we rescued her we don't know her real age or birthday, so we celebrate the day she came into our lives as her birthday.  This March 12th, we will have had her for three years.  The vets thought that she was about one year old when we rescued her so we are saying this is her fourth birthday.  She is growing up too fast!

Y'all know I love to find reasons to celebrate anything and everything and thus have a get together with good food, friends, and family.... so yes I have a birthday party for my dog!  Call me crazy if you want but it's super fun... you should try it!  It is even better being that it is so close to one of my favorite holidays... St. Patricks Day!  So we gather at the Red Roof Inn to celebrate the day that our lives changed for the better by saving another life.. and I absolutely love it!

Let's start with the Corn Dog Casserole... for the humans of course!  Very fitting huh?!

Corn Dog Casserole (from Taste of Home)

2 cups thinly sliced celery

2 tablespoons butter

1-1/2 cups sliced green onions

1-1/2 pounds hot dogs

2 eggs

1-1/2 cups extra creamy almond milk

2 teaspoons rubbed sage

1/4 teaspoon pepper

2 packages (8-1/2 ounces each) corn bread/muffin mix*
2 cups (8 ounces) shredded cheese, divided**

In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.   Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.   In a large bowl, whisk the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400° for 30 minutes or until golden brown. Yield: 12 servings.

*I have used Bob's Red Mill corn bread mix to make this, but it comes in larger packages than the standard 8.5 oz packs, and it is not my favorite.  This time I used my own cornbread mix that tastes just like Jiffy.  I'll share the recipe soon... I promise!

**I separated the casserole before I added the cheese.  This way I had one that was dairy free and one regular.  My husband tested them both and said they tasted pretty much the same... so I suppose the cheese isn't needed.

 Of course the birthday girl needs a special treat.... and she loves this Doggie Ice Cream!

Doggie Ice Cream

4 C plain yogurt

1 mashed ripe banana

2 T peanut butter

2 T honey

Mix all of the ingredients in a blender and freeze in ice cube trays... you can be fancy and choose shaped trays! When frozen, microwave for a few seconds, unmold, and place the treats in a plastic bag. Store in the freezer.

The humans definitely need dessert too....

Gluten Free Easy Grasshopper Bars (from Betty Crocker)

 Bars:

1 Box Betty Crocker GF Devil's Food Cake Mix

1/3 C Vegetable Oil

2 T Water

1 Egg

Frosting:

1 Container Betty Crocker Rich & Creamy Cream Cheese Frosting*

1/4 t Mint Extract

4 Drops Green Food Coloring

Glaze:

1 oz Unsweetened Baking Chocolate

1 T DF Butter

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir bar ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Cool about 10 minutes.  In frosting container, stir in mint extract and food color. Spread over bars. In small microwavable bowl, microwave glaze ingredients uncovered on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 6 rows by 6 rows.   Makes 36 bars

* I don't use that frosting... I make my own DF frosting with the mint extract and green color!  It tastes just the same with out all the dairy or icky plastic ingredient list...